Evaluation of a Steam Pasteurization Process in a Commercial Beef Processing Facility
Abbey L Nutsch1, Randall K Phebus1, M James Riemann2
1Department of Animal Sciences and Industry, Call Hall, Kansas State University, Manhattan, KS 66506.
Journal of Food Protection
|June 15, 2019
Summary
Steam pasteurization significantly reduces bacterial populations on beef carcasses, including E. coli and Salmonella. This effective intervention enhances food safety in commercial beef processing facilities.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Naturally occurring bacterial populations on beef can pose food safety risks.
- Effective interventions are needed to reduce microbial load on carcasses during processing.
Purpose of the Study:
- To evaluate the effectiveness of steam pasteurization in reducing bacterial populations on freshly slaughtered beef sides in a commercial setting.
Main Methods:
- Microbiological analysis of 140 beef sides over 10 days.
- Sampling before, immediately after, and 24 hours after steam pasteurization.
- Enumeration of total aerobic bacteria (APC), E. coli, coliforms, and Enterobacteriaceae.
Main Results:
- Steam pasteurization significantly reduced mean APCs from 2.19 to 0.84 log CFU/cm² immediately after treatment.
- Pre-treatment E. coli, coliform, and Enterobacteriaceae prevalence decreased to 0%, 1.4%, and 2.9% post-treatment, respectively.
- Salmonella spp. incidence reduced from 0.7% to 0% after steam treatment.
Conclusions:
- Steam pasteurization is highly effective in reducing bacterial load on beef carcasses in a commercial environment.
- This process can serve as a critical control point within HACCP systems for beef slaughter.
- It plays a key role in reducing pathogenic bacteria risks when combined with other interventions and good manufacturing practices.
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