Location: Meat Safety & Quality Research
Title: Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin producing Escherichia coli on beef cheek meat Authors
|Koohmaraie, Mohammad -|
Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 15, 2013
Publication Date: N/A
Interpretive Summary: Like other raw materials for ground beef such as lean trimmings, effective antimicrobial treatments for beef cheek meat are needed to ensure the safest ground beef possible. The goal of this study was to determine the effectiveness of immersion treatment of beef cheek meat with seven different antimicrobial solutions (5% lactic acid, 2.5% lactic acid, 300 ppm hypobromous acid, 220 ppm peroxyacetic acid, 1% Aftec 3000, 2.5% Beefxide, 0.5%/0.05% levulinic acid/sodium dodecyl sulfate) for reducing Salmonella and E. coli. Cheek meat pieces were inoculated with Salmonella and E. coli then immersed in one of the seven antimicrobial intervention solutions or room temperature tap water for 1, 2.5, or 5 minutes. Inoculated cheek meat also was immersed in hot (176 degrees F) tap water for 10 seconds. The results indicate 5% lactic acid and hot water were most effective in reducing Salmonella and E. coli, followed by 2.5% lactic acid, 220 ppm peroxyacetic acid, 1% Aftec 3000, and 2.5% Beefxide. Other treatments were no more effective than room temperature water. This work identified effective antimicrobial treatments that could be used on beef cheek meat to improve the safety of ground beef.
Technical Abstract: Beef cheek meat is incorporated into several final products including ground beef and is potentially contaminated with the foodborne pathogens Shiga-toxin producing Escherichia coli (STEC) and Salmonella enterica (S. enterica). The effectiveness of immersion of beef cheek meat in antimicrobial solutions that are either commonly used in beef processing or are under consideration for use in beef processing for the reduction of S. enterica, O157:H7 STEC, and non-O157 STEC, specifically, serotypes O26, O45, O103, O111, O121, and O145 were determined. An area of 50 cm2 on 744 cheek meat pieces was inoculated to a level of ˜ 104 CFU/cm2 S. enterica, ˜ 104 CFU/cm2 STEC O157:H7, and ˜ 104 CFU/cm2 non-O157 STEC. Inoculated cheek meat was then immersed into one of seven antimicrobial intervention solutions for 1, 2.5 or 5 min. The antimicrobial intervention solutions were: 5% lactic acid, 2.5% lactic acid, 300 ppm hypobromous acid, 220 ppm peroxyacetic acid, 0.5%/0.05% levulinic acid/sodium dodecyl sulfate, 1% Aftec 3000, or 2.5% Beefxide. Inoculated cheek meat also was immersed in 80 degrees Celsius tap water for 10 s. The interventions examined in this study can be placed into three classes based on effectiveness. Immersion in 80 degrees celiousC tap water for 10 s and immersion in 5% lactic acid for at least 1 min were the most effective interventions. Immersion for at least 1 min in 5% lactic acid, 2.5% lactic acid, 220 ppm peroxyacetic acid, 1% Aftec 3000, or 2.5% Beefxide were classified in the second most effective group of interventions. The least effective group of interventions contained 0.5%/0.05% levulinic acid/sodium dodecyl sulfate and 300 ppm hypobromous acid, since the reductions of S. enterica and STEC obtained by immersion in these solutions did not significantly differ (P = 0.05) from the reductions obtained when cheek meat was immersed in room temperature tap water.