Comparison of cleaning and sanitizing treatments for beef carcass decontamination /
Pathogenic contamination on beef carcasses is an inevitable event under current meat processing technology. Different carcass interventions have been designed to decontaminate the surface of the carcasses and to reduce pathogens to safe levels. Cleaning (trimming, water washing, and steam vacuumin...
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1998.
|
| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=737708191&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Pathogenic contamination on beef carcasses is an inevitable event under current meat processing technology. Different carcass interventions have been designed to decontaminate the surface of the carcasses and to reduce pathogens to safe levels. Cleaning (trimming, water washing, and steam vacuuming) and sanitizing (hot water at 95'C, 2% lactic acid at 55'C, and combinations of hot water followed by lactic acid or lactic acid followed by hot water) interventions were compared for their effectiveness in reducing pathogenic bacteria and bacteria of fecal origin. Commercial evaluation of selected treatments also was conducted in a slaughter plant. Carcass surface regions were removed from carcasses and inoculated with feces containing Salmonella Typhimurium and Escherichia coli Ol57:H7. These surfaces were subjected to water wash, trimming, or steam-vacuum cleaning treatments, alone and followed by hot water, lactic acid, or combinations of these two interventions. An identical number of carcass surface regions was inoculated with feces without pathogen markers and the same interventions were applied to determine the effect of these treatments on the aerobic plate count (APC), Enterobacteriaceae, coliforms, thermotolerant coliforms and E coli. In addition, chemical dehairing was evaluated on inoculated hide surface sections. l reductions of S. og 10 and E coli 0 1 57:H7 on beef carcass surfaces ranged from 2.3 to 3.1 log 10 CFU/CM2 after water wash or trimming, whereas the reductions of these pathogens produced by combined sanitizing methods ranged from 4.0 to >4.9 log 10 CFU/CM2 . Reductions of indicator organisms such as coliforms or E coli were similar to those of the pathogens. The treatments that produced the greatest bacterial reductions included sanitizing with hot water followed by lactic acid. This treatment significantly reduced APC, coliforms, and E. coli during field evaluations. From the data collected during this project, it is possible to recommend an effective intervention to decontaminate beef carcasses and to select an indicator to verify their effectiveness as critical control point in a Hazard Analysis and Critical Control Point plan. |
|---|---|
| Item Description: | Vita. "Major Subject: Food Science". |
| Physical Description: | xv, 146 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references: pages 127-143. |