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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
PubMed
Summary
This summary is machine-generated.

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.

Keywords:
Steam pasteurizationbeefdecontaminationmeat safetypathogens

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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.