Reduction of microorganisms in ground beef using multiple intervention technology

Meat Science

Volumn 61, Issue 3, 2002, Pages 315-322

  Pohlman, F W ^a   Stivarius, M R ^b   McElyea, K S ^a   Johnson, Z B ^a   Johnson, M G ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Griffith Center   (United States)

Author keywords

Acetic acid; Cetylpyridinium chloride; Chlorine dioxide; Ground beef; Microorganism; Trisodium phosphate

Indexed keywords

ANTIMICROBIAL INTERVENTIONS;

ACETIC ACID; COLOR; MEATS; ODORS;

MICROORGANISMS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0036666151     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00199-1     Document Type: Article

References (19)

1. AMSA. (1978). Guidelines for cookery and sensory evaluation of meat. Chicago, IL: Am. Meat Sci. Assoc. and National Live Stock and Meat Board.
2. Bell, M. F., Marshall, R. T., & Andersen, M. E. (1986). Microbiological and sensory tests of beef treated with acetic and formic acids. Journal of Food Protection, 49(3), 207-210.
3. Dickson, J. S., & Anderson, M. E. (1992). Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review. Journal of Food Protection, 55(2), 133-140.
4. Dorsa, W. J., Cutter, C. N., & Siragusa, G. R. (1998). Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 °C. Journal of Food Protection, 61(9), 1109-1118.
5. Ellebracht, E. A., Castillo, A., Lucia, L. M., Miller, R. K., & Acuff, G. R. (1999). Reduction of pathogens using hot water and lactic acid on beef trimmings. Journal of Food Science, 64(6), 1094-1099.
6. Fratamico, P. M., Schultz, F. J., Benedict, R. C., Buchanan, B. L., & Cooke, P. H. (1996). Factors influencing attachment of Escherichia coli O157:H7 to beef tissues and removal using selected sanitizing rinses. Journal of Food Protection, 59(5), 453-459.
7. Garcia-Zepeda, C. M., Kastner, C. L., Kenney, P. B., Campbell, R. E., & Schwenke, J. R. (1994). Aroma profile of subprimals from beef carcasses decontaminated with chlorine and lactic acid. Journal of Food Protection, 57(8), 674-678.
8. Gill, C. O., & Bandoni, M. (1997a). The hygienic and organoleptic qualities of ground beef prepared from manufacturing beef pasteurized by immersion in hot water. Meat Science. 46(1), 67-75.
9. Gill, C. O., & Bandoni, M. (1997b). The effects of hot water pasteurization treatments on the appearances of pork and beef. Meat Science, 46(1), 77-87.
10. Gorman, B. M., Sofos, J. N., Morgan, J. B., Schmidt, G. R., & Smith, G. C. (1995). Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection, 55(8), 899-907.
11. Graves-Delmore, L. R., Sofos, J. N., Schmidt, G. R., & Smith, G. C. (1998). Decontamination of inoculated beef with sequential spraying treatments. Journal of Food Science, 63(5), 890-893.
12. Hardin, M. D., Acuff, G. R., Lucia, L. M., Oman, J. S., & Savell, J. W. (1995). Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection, 58(4), 368-374.
13. Hunt, M. C., Acton, J. C., Benedict, R. C., Calkins, C. R., Cornforth, D. P., Jeremiah, L. E., Olson, D. G., Salm, C. P., Savell, J. W., & Shivas, S. D. (1991). AMSA guidelines for meat color evaluation. In Proceedings 44th Annual Reciprocal Meat Conference, 9-12 July 1991 (pp. 3-17), Manhattan, Kansas: Kansas State University.
14. Kochevar, S. L., Sofos, J. N., LeValley, S. B., & Smith, G. C. (1997). Effect of water temperature, pressure and chemical solution of removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Science, 45(3), 377-388.
15. Phebus, R. K., Nutsch, A. L., Schaffer, D. E., Wilson, C. R., Reimann, M. J., Leising, J. D., Kastner, C. L., Wolfe, J. R., & Prasai, R. K. (1997). Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection, 60(5), 476-484.
16. SAS. (1988). SAS/STAT user's guide: release 6.12. Cary, NC: SAS Institute.
17. Siragusa, G. R. (1995). The effectiveness of carcass decontamination systems for controlling the presence of pathogens on the surfaces of meat animal carcasses. Journal of Food Safety, 15, 229-238.
18. Strange, E. D., Benedict, R. C., Gugger, R. E., Metzger. V. G., & Swift, C. E. (1974). Simplified methodology for measuring meat color. Journal of Food Science, 39, 988-992.
19. Unda, J. R., Molins, R. A., & Zamojcin, C. A. (1989). Sanitation of fresh rib eye steaks with chlorine dioxide generating binary systems. Journal of Food Science, 54(1), 7-10, 14.