Title: Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat
Authors: Schmidt JW, Bosilevac JM, Kalchayanand N, Wang R, Wheeler TL, Koohmaraie M
Journal: J Food Protect
Accepted date: 2013 Nov 15
Interpretive summary: Like other raw materials for ground beef such as lean trimmings, effective antimicrobial treatments for beef cheek meat are needed to ensure the safest ground beef possible. The goal of this study was to determine the effectiveness of immersion treatment of beef cheek meat with seven different antimicrobial solutions (5% lactic acid, 2.5% lactic acid, 300 ppm hypobromous acid, 220 ppm peroxyacetic acid, 1% Aftec 3000, 2.5% Beefxide, 0.5%/0.05% levulinic acid/sodium dodecyl sulfate) for reducing Salmonella and E. coli. Cheek meat pieces were inoculated with Salmonella and E. coli then immersed in one of the seven antimicrobial intervention solutions or room temperature tap water for 1, 2.5, or 5 minutes. Inoculated cheek meat also was immersed in hot (176 degrees F) tap water for 10 seconds. The results indicate 5% lactic acid and hot water were most effective in reducing Salmonella and E. coli, followed by 2.5% lactic acid, 220 ppm peroxyacetic acid, 1% Aftec 3000, and 2.5% Beefxide. Other treatments were no more effective than room temperature water. This work identified effective antimicrobial treatments that could be used on beef cheek meat to improve the safety of ground beef.
Publication date: 2014 Apr
Related projects: Pathogen Mitigation in Livestock and Red Meat Production