Evaluation of hot water wash parameters to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/ Escherichia coli on beef carcass surfaces /

Bibliographic Details
Main Author:	Davidson, Melissa A.
Other Authors:	Harris, Kerri B. (Thesis advisor), Savell, Jeffrey W. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2010]
Subjects:	Major food science and technology. E. coli O157:H7 Salmonella Beef hot water
Online Access:	Link to OAK Trust copy

Description
Abstract:	This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Two different types of beef surfaces, lean and fat, were inoculated with a fecal slurry containing E. coli O157:H7 and S. Typhimurium at ca. 7-log CFU/g, washed to remove gross fecal matter, and rinsed with hot water between 66 and 82° C (150 to 180 ° F water) for either 5, 10, or 15 s. There were no differences (P > 0.05) in the log reductions of S. Typhimurium and E. coli O157:H7 on the lean surfaces for all three temperature treatments (66, 74, and 82° C). Although the 15 s treatment resulted in a numerically higher log reduction than the other treatments, each of the times resulted in at least a 1 log reduction of both S. Typhimurium and E. coli O157:H7 for lean surfaces. For the fat surfaces, all time treatments for the 82° C and the 10 and 15 s treatments for the 74 degrees C resulted in the highest log reduction for S. Typhimurium. The 5 and 10 s dwell times for treatments at 66° C and the 5 s dwell time at 74° C resulted in the lowest log reduction of S. Typhimurium and E. coli O157:H7. For E. coli O157:H7 all temperature and time treatments resulted in at least a 1 log reduction for the fat surfaces of the outside round. Therefore, hot water treatment is a proven method for reducing both coliforms and pathogenic bacteria.
Item Description:	"Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-08-20 08:31:34). Electronic resource.
Physical Description:	1 online resource.
Bibliography:	Includes bibliographical references.