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Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Reduction of microorganisms in ground beef using multiple intervention technology
F W Pohlman1, M R Stivarius, K S McElyea
1Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
Meat Science
|November 9, 2011
Summary
Antimicrobial treatments effectively reduced bacteria in ground beef. The chlorine dioxide (CC) and cetylpyridinium chloride/trisodium phosphate (CT) treatments maintained desirable color and reduced discoloration during display.
Area of Science:
- Food Science
- Microbiology
- Meat Science
Background:
- Foodborne pathogens like Escherichia coli (EC) and Salmonella typhimurium (ST) pose significant risks in ground beef.
- Maintaining microbial safety and quality attributes, such as color, is crucial for consumer acceptance and shelf-life.
Purpose of the Study:
- To evaluate the efficacy of different antimicrobial interventions on microbial load, instrumental color, and sensory characteristics of ground beef during display.
- To determine the impact of sequential antimicrobial treatments on the safety and quality of ground beef.
Main Methods:
- Beef trimmings were inoculated with EC and ST, then treated with acetic acid/cetylpyridinium chloride (AC), chlorine dioxide/cetylpyridinium chloride (CC), or cetylpyridinium chloride/trisodium phosphate (CT).
- Treated trimmings were ground, packaged, and assessed for microbial counts (EC, ST, coliforms, aerobic plate count), and instrumental color (a*) and sensory attributes throughout display.
Main Results:
- All antimicrobial treatments significantly reduced targeted bacterial populations (EC, ST, coliforms, aerobic plate count) throughout the display period.
- The CC treatment showed no significant difference in redness (a*) compared to the control (C).
- The CT treatment resulted in redder ground beef (higher a*), increased oxymyoglobin, and reduced overall, worst-point, and percentage discoloration compared to the control by day 7.
Conclusions:
- Sequential antimicrobial interventions, particularly CT, can effectively reduce microbial contamination in ground beef.
- The CT treatment demonstrates potential for preserving desirable color attributes and reducing discoloration in ground beef during retail display.
- Antimicrobial treatments offer a viable strategy to enhance the safety and quality of ground beef products.
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