Reduction of Microbial Counts at a Commercial Beef Koshering Facility
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 719–723, July 1999
How to Cite
Hajmeer, M. N., Marsden, J. L., Crozier-Dodson, B. A., Basheer, I. A. and Higgins, J. J. (1999), Reduction of Microbial Counts at a Commercial Beef Koshering Facility. Journal of Food Science, 64: 719–723. doi: 10.1111/j.1365-2621.1999.tb15118.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 9/1/97; revised 1/17/99; accepted 3/5/99.
- salt wash;
Effectiveness of a water soaking, salting, and water rinsing (koshering) process in reducing microbial counts was examined. Beef briskets (30) were sampled at four stages in the plant, viz. prewashing, postwashing, after 24 h chilling, and after koshering. Quantitative aerobic plate, coliforms, and Escherichia colicounts, and qualitative analysis for Salmonella were determined. PROC MIXED and GLM procedures were applied to determine statistical differences among least square means (LSM) at p.0.05. Microbial counts did not always decrease from prewashing to postwashing, after 24 h chilling, or after koshering but koshering reduced APC, coliforms, and E. coli from initial counts. Salmonella were also reduced.