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Reduction of Microorganisms on Beef Surfaces Utilizing Electricity

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Abstract:

The effects of continuous electrical current, pulsed electrical current, and voltage level on aerobic bacteria, total coliforms, and Salmonella typhimurium on top round beef steaks were examined. Electrical stimulation (620 v) for 20 and 60 s decreased (P<.05) coliform bacteria counts by an average of 81% (0.7 log CFU/cm2) compared to untreated steaks. Compared to non-sprayed steaks, coliform counts were lower (P<.05) for steaks to which 3 ml of sterile deionized water was applied before electrical stimulation. Steaks subjected to 3, 6, 12 and 24 pulses (400 v/2.5 cm) reduced (P<.05) S. typhimurium counts compared to those on untreated steaks. A voltage level of 1,200 v/2.5 cm reduced (P<.05) the numbers of S. typhimurium by 82% compared to steaks that received no electrical stimulation. Electrical stimulation reduces numbers of bacteria present on beef surfaces.

Keywords: BEEF SURFACES; ELECTRICITY; MICROORGANISMS

Document Type: Research Article

Affiliations: Department of Animal Science and Food Technology, Texas Tech University, Box 42162, Lubbock, Texas 79409-2162

Publication date: January 1, 1995

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