Steam vacuuming as a pre-evisceration intervention to decontaminate beef carcasses

Journal of Food Protection

Volumn 60, Issue 2, 1997, Pages 107-113

  Kochevar, Sherri L ^a   Sofos, John N ^a   Bolin, Robert R ^b   Reagan, James O ^c   Smith, Gary C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b Warren Analytical Laboratory   (United States)

^c National Cattlemen's Beef Assoc   (United States)

Author keywords

Beef; carcass; decontamination; steam vacuuming

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0030935682     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.2.107     Document Type: Article

References (38)

1. Andersen, M. E., H. E. Huff, H. D. Naumann, R. T. Marshall, J. M. Damre, M. Pratt, and R. Johnston. 1987. Evaluation of an automated beef carcass washing and sanitizing system under production conditions. J. Food Prot. 50:562-566.
2. Andersen, M. E., R. T. Marshall, and J. S. Dickson. 1992. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. J. Food Safety 12:139-147.
3. 3._Anderson, M. E., R. T. Marshall, W. C. Stringer, and H. D. Naumann. 1977. Combined and individual effects of washing and sanitizing on bacterial counts of meat - a model system. J. Food Prot. 40:688-670.
4. Anderson, M. E., R. T. Marshall, W. C. Stringer, and H. D. Naumann 1981. Evaluation of a prototype beef carcass washer in a commercial plant. J. Food Prot. 44:35-38.
5. Barkate, M. L., G. R. Acuff, L. M. Lucia, and D. S. Hale. 1993. Hot water decontamination of beef carcasses fur reduction of initial bacterial numbers, Meat Sci. 35:397-401.
6. Bean, N. H., and P. M. Griflin. 1990. Foodborne disease outbreaks in the United States. 1973-1987: pathogens, vehicles, and trends. J. Food Prot. 53:804-817.
7. Belt, B. P., M. Goldoft, P. M. Griffin, M. A. Davis, D. C. Gordon, P. I. Tarr, C. A. Bartleson, J. H. Lewis, T. J. Barrett, J. G. Wells, R. Baron, and J. Kobayashi. 1994. A multistate outbreak of Escherichia coli O157:H7-associated bloody diarrhea and hemolytic uremic syndrome from hamburgers. JAMA 272:1349-1358.
8. Blair, I. S., and D. A. McDowell. 1994. Microbiological examination of pre-storage and post-storage intervention beef. Meat Sci. 38:155-161.
9. Brackett, R. E., Y.-Y. Hao, and M. P. Doyle. 1994. Ineffectiveness of hot acid sprays to decontaminate Escherichia coli O157:H7 on beef. J. Food Prot. 57:198-203.
10. Charlebois, R., R. Trudel, and S. Messier. 1991. Surface contamination of beef carcasses by fecal coliforms. J. Food Prot. 54:950-956.
11. Crouse, J. D., M. E. Anderson, and H. D. Naumann 1998. Microbial decontamination and weight of carcass beef as affected by automated washing pressure and length of time of spray. J. Food Prot. 51:471-474.
12. Cutter, C. N., and G. R. Siragusa. 1994. Efficacy of organic acids against Escherichia coli O157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. J. Food Prot. 57:97-103.
13. Cutter, C. N., and G. R. Siragusa, 1995. Application of chlorine to reduce populations of Escherichia coli on beef. J. Food Safety 15:67-75.
14. Davey, K. R. 1990. A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data. Int. J. Food Sci. Technol. 25:88-97.
15. Davey, K. R., and M. G. Smith. 1989. A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef. Int. J. Food Sci. Technol. 24:305-316.
16. Dickson, J. S., and M. E. Anderson. 1991. Control of Salmonella on beef tissue surfaces in a model system by pre- and post-evisceration washing and sanitizing, with and without spray chilling. J. Food Prot. 54:514-518.
17. Dickson, J. S., and M. E. Anderson. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review. J. Food Prot. 55:133-140.
18. Dorsa, W. J., C. N. Cutter, G. R. Siragusa, and M. Koomaraie. 1996. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer J. Food Prot. 59:127-135.
19. Federal Register. 1995. Comparison of methods for achieving the zero tolerance standard for fecal, ingesta, and milk contamination of beef carcasses: notice of conference. Fed. Regist. 60:49553-49564.
20. FSIS. 1993. Immediate actions: cattle clean meat program. FSIS Correlation Packet, Interim Guidelines for Inspectors, United States Department of Agriculture, Washington, D.C.
21. Gorman, B. M., J. B. Morgan, J. N. Sofos, and G. C. Smith. 1995. Microbiological and visual effects of trimming and/or spray washing for removal of fecal material from beef. J. Food Prot. 58:984-989.
22. Gorman, B. M., J. N. Sofos, J. B. Morgan, G. R. Schmidt, and G. C. Smith. 1995. Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. J. Food Prot. 58:899-907.
23. Hardin, M. D., G. R. Acuff, L. M. Lucia, J. S. Oman, and J. W. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. J. Food Prot. 58:368-374.
24. Horne, W. S. 1993. Trimming defects - beef carcasses and boneless beef. Notice to Inspectors -In-Charge and Plant Operations, March 2, United States Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
25. Kotula, A. W., W. R. Lusby, J. D. Crouse, and B. De Vries. 1974. Beef carcass washing to reduce bacterial contamination. J. Anim. Sci. 39:674-679.
26. Lambert, A. D., J. P. Smith, and K. L. Dodds. 1991. Shelf life extension and microbiological safety of fresh meat - a review. Food Microbiol. 8:267-297.
27. Lasta, J. A., N. Pensel, M. Masana, H. R. Rodriguez, and P. T. Garcia. 1995. Microbial growth and biochemical changes on naturally contaminated chilled-beef subcutaneous adipose tissue stored aerobically. Meat Sci. 39:149-158.
28. Roberts, T. A. 1980. The effects of slaughter practices on the bacteriology of the red meat carcass. Roy. Soc. Health J. 1:3-9.
29. Salvage, B., and K. Krizner. 1995. New technologies play center stage. Meat Market. Technol. 3:34-38.
30. SAS. 1990. Statistical Analysis System: User's guide, ver. 2, 4th ed. SAS Institute, Inc., Cary, NC.
31. Schnell, T. D., J. N. Sofos, V. G. Littlefield, J. B. Morgan, B. M. Gorman, R. P. Clayton, and G. C. Smith. 1995. Dehairing of beef carcasses as an intervention to reduce microbial load and improve visual cleanliness. J. Food Prot. 58:1297-1302.
32. Smith, M. G. 1992. Destruction of bacteria on fresh meat by hot water. Epidemiol. Infect. 109:491-496.
33. Sofos, J. N. 1993. The HACCP system, meat processing and inspection in the United States. Meat Focus Int. 2:217-225.
34. Sofos, J. N. 1994. Microbial growth and its control in meat, poultry and fish, p. 359-403. In A. M. Pearson and T. R. Dutson (ed.), Quality attributes and their measurement in meat, poultry and fish products. Blackie Academic and Professional, Glasgow.
35. Sofos, J. N., and G. C. Smith. 1993. The new headache of the U.S. meat industry: E. coli O57:H7. Meat Focus Int. 2:317-325.
36. Tarr, P. I. 1994. Escherichia coli O157:H7: overview of clinical and epidemiological issues. J. Food Prot. 57:632-636.
37. Van Netten, P., J. H. Huis In't Veld, and D. A. A. Mossel. 1994. The effect of lactic acid decontamination on the microflora on meat. J. Food Safety 14:243-257.
38. Whipp, S. C., M. A. Rasmussen, and W. C. Cray, Jr. 1994. Animals as a source of Escherichia coli pathogenic for human beings. J. Am. Vet. Med. Assoc. 204:1168-1175.