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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
Summary
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.
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.
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