Efficacy of Short Thermal Treatment Time Against Escherichia coli O157:H7 and Salmonella on the Surface of Fresh Beef

被引:5
作者
Kalchayanand, Norasak [1 ]
Wang, Rong [1 ]
Brown, Ted [2 ]
Wheeler, Tommy L. [1 ]
机构
[1] US Meat Anim Res Ctr, USDA ARS, POB 166, Clay Ctr, NE 68933 USA
[2] Cargill Meat Solut, 151 North Main St, Wichita, KS 67202 USA
关键词
e-ion plasma; Fresh beef; Hot water; Pathogens; Short treatment time; Steam; STEAM PASTEURIZATION; DECONTAMINATION; INTERVENTIONS; O157-H7; WATER; TEMPERATURE; REDUCTION; CARCASSES; BACTERIA;
D O I
10.1016/j.jfp.2023.100040
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Thermal treatment interventions consistently provide effective pathogen reductions. However, the cost of maintaining high temperature of 95 degrees C in order to raise the surface temperature of carcasses to 82 degrees C is very expensive. Therefore, beef processors need to identify thermal application times and temperatures that opti-mize the treatment effects with less maintenance cost. The objectives of this study were to determine the effi-cacy of hot water or steam at 71 degrees C for 6 s and cascade e-ion plasma treatment for 2 s in reducing pathogens on the surface of fresh beef compared to the thermal treatment at 82 degrees C for 15 s. Hot water at 71 degrees C for 6 s reduced Escherichia coli O157:H7 and Salmonella by 2.38 and 2.48 log CFU/cm2, while steam treatment at 71 degrees C for 6 s reduced E. coli O157:H7 and Salmonella by 2.94 and 3.06 log CFU/cm2, respectively. Cascade e-ion plasma treatment for 2 s reduced E. coli O157:H7 on surface of fresh beef by 1.89 log CFU/cm2. The findings indicate that short treatment time with appropriate temperature could serve as an effective carcass intervention to improve the safety of fresh beef.
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页数:4
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