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Detection and Isolation of Campylobacter spp. from Raw Meat

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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.

|November 9, 2011

Summary

This summary is machine-generated.

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.

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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.