Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks

Authors: Lorca T.A.¹; Pierson M.D.¹; Claus J.R.²; Eifert J.D.¹; Marcy J.E.¹; Sumner S.S.¹

Source: Journal of Food Protection®, Volume 65, Number 4, 1 April 2002 , pp. 616-620(5)

Publisher: International Association for Food Protection

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Abstract:

The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300

m (0.3 mm). Because popular steak-cooking techniques involve the application of heat from the exterior surface of the steak to achieve internal temperatures ranging from 55 to 82°C, the extent of bacterial penetration observed in HSW-treated steaks does not appear to pose a safety hazard to consumers.

Language: English

Document Type: Research article

Affiliations: 1: Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia 24060-0418 2: Meat Science & Muscle Biology Laboratory, University of Wisconsin–Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA

Publication date: 2002-04-01

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Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks

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