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Comparison of Methods for Decontamination from Beef Carcass Surfaces.

M D Hardin1, G R Acuff1, L M Lucia1

  • 1Institute of Food Science and Engineering, Center for Food Safety, Animal Science Department, Texas A&M University, College Station, Texas 77843-2471.

Journal of Food Protection
|May 30, 2019
PubMed
Summary
This summary is machine-generated.

Effective beef carcass decontamination involves washing and organic acid treatments, with lactic acid showing superior pathogen reduction. However, the inside round area presents unique decontamination challenges.

Keywords:
O157:H7Decontaminationacetic acidlactic acid

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Area of Science:

  • Food Safety and Microbiology
  • Meat Science and Technology

Background:

  • Fecal contamination of beef carcasses poses a significant food safety risk.
  • Effective decontamination methods are crucial for preventing pathogen transmission in meat products.

Purpose of the Study:

  • To evaluate the efficacy of different methods for removing fecal contamination from beef carcass surfaces.
  • To compare the effectiveness of trimming, water washing, and organic acid treatments on various carcass regions.

Main Methods:

  • Beef carcass sections (inside round, outside round, brisket, clod) were inoculated with Escherichia coli O157:H7 or Salmonella typhimurium.
  • Treatments included trimming, water washing (35°C), and organic acid (lactic or acetic acid at 55°C) sprays.
  • Microbiological analysis was performed before and after treatment to assess pathogen reduction.

Main Results:

  • All tested treatments significantly reduced pathogen levels.
  • Washing followed by organic acid spray was more effective than trimming or washing alone, except on the inside round.
  • Lactic acid demonstrated superior reduction of Escherichia coli O157:H7 compared to acetic acid.

Conclusions:

  • Organic acid treatments, particularly lactic acid, are effective in reducing fecal contamination on beef carcasses.
  • The inside round surface is more resistant to decontamination than other carcass regions.
  • These findings support the implementation of improved decontamination strategies to enhance meat safety.