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Control of microbial pathogens on fresh meat trimmings |
D. H. KANG, Dept. of Food Science & Human Nutrition, Washington State Univ., PO Box 646376, Pullman, WA 99164-6376 Red meat animal processors are actively exploring possible interventions for minimizing the risk of introducing bacterial pathogens to processed meats. To date, limited research has been reported for antimicrobial interventions to reduce microorganisms on beef trim stocks used to make ground beef. Our objective was to develop a multihurdle antimicrobial intervention for reducing fecal microflora in beef trim with a minimal effect on resulting color quality. The microbial profiles of inoculated lean beef trim and fat-covered lean beef trim were treated by water wash, lactic acid wash, and hot air. The individual or combined treatments of the intervention were applied to beef trim. The reduction of total mesophilic microflora, fecal coliforms, Escherichia coli, psychrotrophic bacteria, and lactic acid bacteria were monitored with selective media. The higher microbial reduction was monitored by multihurdle antimicrobial treatments compared to each individual treatment. Sequential use of less severe or minimal processing interventions was better for quality and for desirable microbial reduction. Based on microbial reduction and quality aspects, it was concluded that successively applied combination antimicrobial treatments for meat trim could be offer potential food safety benefits.
Session 4, Recent developments in post harvest intervention technologies to control microbial pathogens in muscle foods
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