Reduction of Microorganisms on Beef Surfaces with Electricity and Acetic Acid
Abstract:This study determined the effect of a 2% acetic acid spray, pulsed-power electricity, pulsed-power electricity with a spray of sterile deionized water, and a combination of acetic acid spray and pulsed-power electricity in reducing the pathogens Escherichia coli O157 and Salmonella typhimurium and aerobic plate counts on beefsteaks compared to an inoculated control. Ten steaks per treatment were inoculated with 1 ml of E. coli O157 (l05 CFU/ml) or S. typhimurium (105 CFU/ml) for 2 min and then subjected to one of the five treatments. Acetic acid spray and acetic acid spray and pulsed-power electricity treatments significantly (P <.05) reduced the incidence of Escherichia coli O157 compared to inoculated controls and produced a 1-log CFU/cm2 reduction in the incidence of S. typhimurium. Ten steaks per treatment were also inoculated with 1 ml of S. typhimurium. (l05 CFU/ml) for 2 min, treated with acetic acid spray, pulsed-power electricity and a sterile deionized water spray, or acetic acid spray and pulsed-power electricity and stored in an incubator at −2°C for 48 h to stimulate chill-cooler conditions in the beef industry. Acetic acid spray with and without pulsed-power electricity caused a 1-log CFU/cm2 reduction in S. typhimurium. These data indicate a need for the use of both 2% acetic acid and pulsed-power electricity in packing-house facilities to help achieve the goal of improved microbiological safety of beef.
Document Type: Research Article
Affiliations: 1: Animal Science and Food Technology Department, Texas Tech University, Box 42162, Lubbock, Texas 79409-2162, USA; Dynamic Foods, 1001 East 33rd St., Lubbock, TX 79413 2: Animal Science and Food Technology Department, Texas Tech University, Box 42162, Lubbock, Texas 79409-2162, USA
Publication date: 1997-06-01
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