Hot-Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination

Authors

  • LYNN R. GRAVES DELMORE,

    1. Authors Graves Delmore, Sofos, and Smith are with the Center for Red Meat Safety, Dept. of Animal Sciences, Colorado State Univ., Fort Collins, CO 80523-1171. Author Reagan is with the National Cattlemen's Beef Association, P.O. Box 3469, Englewood, CO 80111. Address inquiries to Dr. John N. Sofos.
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  • JOHN N. SOFOS,

    1. Authors Graves Delmore, Sofos, and Smith are with the Center for Red Meat Safety, Dept. of Animal Sciences, Colorado State Univ., Fort Collins, CO 80523-1171. Author Reagan is with the National Cattlemen's Beef Association, P.O. Box 3469, Englewood, CO 80111. Address inquiries to Dr. John N. Sofos.
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  • JAMES O. REAGAN,

    1. Authors Graves Delmore, Sofos, and Smith are with the Center for Red Meat Safety, Dept. of Animal Sciences, Colorado State Univ., Fort Collins, CO 80523-1171. Author Reagan is with the National Cattlemen's Beef Association, P.O. Box 3469, Englewood, CO 80111. Address inquiries to Dr. John N. Sofos.
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  • GARY C. SMITH

    1. Authors Graves Delmore, Sofos, and Smith are with the Center for Red Meat Safety, Dept. of Animal Sciences, Colorado State Univ., Fort Collins, CO 80523-1171. Author Reagan is with the National Cattlemen's Beef Association, P.O. Box 3469, Englewood, CO 80111. Address inquiries to Dr. John N. Sofos.
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  • We acknowledge financial support of the Beef Industry Council of the National Live Stock and Meat Board and the Cattlemen's Beef Research and Promotion Board. We also thank Marietta Buyck and Dr. Ranzell Nickelson II (National Cattleman's Beef Association) as well as Robert Delmore and Gretchen Hilton (Colorado State University) for assistance in conducting the field study. We also recognize the following individuals for contributions to this project: B. Gorman (Shur·Fine Foods), T. Ross, M. Kyffin and S. Gotto (Colorado State University), and M. Flowers and Dr. M. Curiale (Silliker Laboratories Group, Inc.).

ABSTRACT

A field study was conducted to compare trimming/washing procedures with hot-water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife-trimming followed by spray-washing (26°C, 276 kPa followed by 1000 kPa); and hot-water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife-trimming or no knife-trimming of the contaminated site and spray-washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife-trimming followed by spray-washing or by spray-washing followed by hot-water rinsing.

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