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United States Department of Agriculture

Agricultural Research Service

Title: Hydrodynamic Pressure Processing, Blade Tenderization, and Food Safety

Authors
item Patel, Jitu
item Williams Campbell, Anisha
item Liu, Martha
item Solomon, Morse

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: March 26, 2004
Publication Date: April 29, 2004
Citation: Patel, J.R., Williams-Campbell, A.M., Liu, M.N., Solomon, M.B. 2004. Hydrodynamic pressure processing, blade tenderization, and food safety [abstract]. BARC Poster Day. Paper No. 46.

Technical Abstract: The efficacy of hydrodynamic pressure (HDP) treatment for inactivation of E. coli O157:H7 in blade tenderized beef steaks was studied. Beef steaks (N = 48) were inoculated with a five strain cocktail of Escherichia coli O157:H7 and treated with blade tenderization (BT), HDP, or combination of BT followed by HDP (BTH). Control and treated steaks were cooked to 54.4 deg C (undercooked), 62.8 deg C (medium rare), and 71.1 deg C (medium) on open-hearth Farberware grills. HDP treatment reduced E. coli O157:H7 populations by 0.2 log10 CFU/g, which was not significantly different (P<0.05) from untreated controls. Survival of E. coli O157:H7 populations were always higher in cooked BT steaks compared to HDP or BTH treated steaks cooked to corresponding temperatures. This could be due to migration of surface bacteria to the interior of the muscle thereby protecting bacteria from lethality of heat. E. coli O157:H7 populations survived in BT treated steaks cooked to 71.1 deg C and were significantly higher (P<0.05) than those BTH treated steaks cooked to 71.1 deg C which was non-detectable. Results suggest that blade tenderization of intact beef muscle could transfer surface bacteria to the interior of the muscle, which would necessitate elevated cooking temperatures (>71.1 deg C) or a treatment like HDP for inactivation of bacteria.

Last Modified: 7/30/2014
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