Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: VALIDATION OF THE EFFECT OF INTERVENTIONS AND PROCESSES ON PERSISTENCE OF PATHOGENS ON FOODS

Location: Food Safety and Intervention Technologies

Title: Survival of Salmonella spp. during preparation of blade tenderized, rare beef prime rib

Authors
item Calle, Alexandra -
item Porto-Fett, Anna -
item Shoyer, Brad
item Luchansky, John
item Harshavardhan, Thippareddi -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 2, 2011
Publication Date: August 1, 2011
Citation: Calle, A., Porto-Fett, A., Shoyer, B.A., Luchansky, J.B., Harshavardhan, T. 2011. Survival of Salmonella spp. during preparation of blade tenderized, rare beef prime rib. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. Paper No. 1-57. p. 78.

Technical Abstract: Beef prime rib is a delicacy and is traditionally cooked to low temperatures and held for long periods of time. Blade tenderization and other processes used in meat processing may cause translocation of surface pathogens into the interior and may allow for survival and potential growth of foodborne pathogens if present in the product during cooking and holding operations. Beef rib eye was surface inoculated with a five strain cocktail of Salmonella spp. to obtain 5.73 log CFU/g. The rib eye was blade tenderized by passing the inoculated rib eye with the fat side facing upwards. The rib eye was seared for 15 min at 500 deg F, cooked in a commercial oven at 250 deg F to internal temperatures of either 100 or 120 deg F and held at 140 deg F for up to 8 h. Slices (1 inch portions from ends) of the prime rib were obtained after searing, cooking, and during holding at 2, 4, 6 and 8 h. Searing of blade tenderized rib eye resulted in 0.55 log CFU/g reductions in Salmonella spp. Subsequent cooking to internal temperatures of 110 and 120 deg F resulted in 4.29 and 5.14 log CFU/g reductions in Salmonella spp. Holding of blade tenderized prime rib cooked to internal temperatures of 100 and 120 deg F and subsequently held in an oven at 140 deg F resulted in an increase (2.36 log CFU/g) and survival (0.09 log CFU/g) in Salmonella spp. population. Minimal reductions in Salmonella spp. were observed during preparation of rare prime rib. Use of non-intact cuts of beef is not recommended for preparation of beef dishes that are cooked to low temperatures with long holding times.

Last Modified: 7/31/2014
Footer Content Back to Top of Page