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Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization

1
Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, USA
2
Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078-6055, USA
3
Performance Food Group, 2205 Tanglewood Circle, Stillwater, OK 74074, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(2), 80; https://doi.org/10.3390/foods8020080
Received: 11 January 2019 / Revised: 4 February 2019 / Accepted: 15 February 2019 / Published: 20 February 2019
(This article belongs to the Special Issue Microbiology Research in Meat and Meat Production)
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Abstract

The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as “non-intact” and a food safety concern because of the potential for translocation of surface Escherichia coli O157:H7 into the interior of the meat that may be cooked “rare or medium-rare” and consumed. We evaluated 14 potential spray interventions on E. coli O157:H7-inoculated lean beef wafers (~106 CFU/cm2, n = 896) passing through a spray system (18 s dwell time, ~40 pounds per square inch, PSI) integrated into the front end of a Ross TC-700MC tenderizer. Inoculated and processed beef wafers were stomached with D/E neutralizing broth and plated immediately, or were held in refrigerated storage for 1-, 7-, or 14-days prior to microbial enumeration. Seven antimicrobials that showed better performance in preliminary screening on beef wafers were selected for further testing on beef subprimals in conjunction with blade tenderization. Boneless top sirloin beef subprimals were inoculated at ~2 × 104 CFU/cm2 with a four-strain cocktail of E. coli O157:H7 and passed once, lean side up, through an integrated spray system and blade tenderizer. Core samples obtained from each subprimal were examined for the presence/absence of E. coli O157:H7. The absence of E. coli O157:H7 in core samples correlated with the ability of the antimicrobials to reduce bacterial levels on the surface of beef prior to blade tenderization. View Full-Text
Keywords: E. coli O157:H7; non-intact beef; mechanical tenderization; blade tenderization; antimicrobial interventions; translocation E. coli O157:H7; non-intact beef; mechanical tenderization; blade tenderization; antimicrobial interventions; translocation
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Muriana, P.M.; Eager, J.; Wellings, B.; Morgan, B.; Nelson, J.; Kushwaha, K. Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization. Foods 2019, 8, 80.

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