Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lamb

Hassan, Ammar Ali; Skjerve, Eystein; Bergh, C.A. van der Merwe E.C.; Nesbakken, Truls

doi:10.1016/j.meatsci.2014.08.007

Cited by 7 publications

(10 citation statements)

References 23 publications

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“…According to Gill and Landers (2003), the microbial effects of a decontamination treatment must be considered trivial when the results before and after treatment do not differ by at least 0.5 log unit. However, the initial levels of contamination were relatively low for both Enterobacteriaceae (-1.38 log cfu/cm 2 ) and TVC (0.56 log cfu/cm 2 ) when compared to other studies conducted on the effectiveness of a steam vacuum on lamb and sheep carcasses (Milios et al, 2011;Hassan et al, 2015;Omer et al, 2015). Milios et al (2011) have observed a reduction of almost 1.0 log cfu/cm -2 (P<0.001) in…”

Section: Steam Vacuummentioning

confidence: 61%

“…The steam vacuum equipment was fixed on the line and had two hand-held devices equipped with two hoses each, one for steam and another for vacuum. The steam is utilised to sterilise, and to loosen physical contamination from the carcass surface to facilitate removal by the vacuum unit (Hassan et al, 2015).…”

Section: Steam Vacuummentioning

confidence: 99%

“…However, only a few were performed in commercial environments with naturally contaminated carcasses (Hochreutener et al, 2017). The majority of studies were employed on beef carcasses and the few studies conducted on sheep and lamb carcasses (Milios et al, 2011;Hassan et al, 2015;Omer et al, 2015) did not employ a fleece cleanliness categorisation. Also, the line speed applied during these studies was not identified (Milios et al, 2011) or was relatively slow (Hassan et al, 2015;Omer et al, 2015) when compared to the abattoir in this study.…”

Section: Introductionmentioning

confidence: 99%

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The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

Silva

Farag

2021

Meat Science

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This study assessed the effectiveness of steam vacuum and carcass wash in decontaminating lamb carcasses by measuring Enterobacteriaceae, total viable counts (TVC), and visible contamination. In addition, different levels of fleece cleanliness and different line speeds were evaluated for each group. The sampling covered four groups: i) control, ii) steam vacuum, iii) carcass wash, and iv) steam vacuum and carcass wash. A total of 660 surface swabs were collected: i) before treatment, ii) after treatment, and iii) 24 hours post chilling. The results showed that Enterobacteriaceae and TVC means were significantly lower (P<0.001) on the steam vacuum group compared to the other groups, both after treatment and after chilling. Conversely, the carcass wash was effective in removing visible contamination but not significant on microbial reduction. There was a significant difference (P<0.001) between line speeds on TVC means, but not on Enterobacteriaceae means. Cat 3 unshorn lambs yielded carcasses with the lowest Enterobacteriaceae means, but with greatest TVC means and wool contamination.

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Section: Steam Vacuummentioning

confidence: 61%

Section: Steam Vacuummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

Silva

Farag

2021

Meat Science

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“…Greatest reductions (on average by 0.9 log CFU cm -2 ) were found for the perineal area, which was also the area with the highest contamination level before steam vacuuming (3.1 log CFU cm -2 ). In a recent study by Hassan et al ( 2015 ) examining the antimicrobial effect of steam vacuuming on sheep and lamb carcasses, steam vacuuming also had the best effect on the circle around the circum anal incision, especially with regard to Enterobacteriaceae and Escherichia coli indicating more frequent fecal contamination. On the other hand, lowest reductions (on average by 0.4 log CFU cm -2 ) were found in the present study for the brisket.…”

Section: Discussionmentioning

confidence: 94%

Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses

et al. 2017

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To assess the antimicrobial effect of a commercial steam-vacuuming system newly implemented after slaughtering, 105 cattle carcasses were examined for total viable counts (TVC) at four different areas. Before steam vacuuming, mean TVC of the excision samples were comparable at the perineal area and brisket (3.0-3.1 log CFU cm-2) or the hind leg and shoulder (2.6-2.7 log CFU cm-2). Steam vacuuming reduced mean TVC by 0.9, 0.7, 0.6, and 0.4 log CFU cm-2 at the perineal area, hind leg, shoulder, and brisket, respectively. With regard to the distribution of counts, steam vacuuming increased the proportion of TVC results <3.0 log CFU cm-2 from 74.8% (62.9-87.6% at carcass areas) to 86.7% (71.4-97.1% at carcass areas). Thus, steam vacuuming after slaughtering might be useful for the reduction of contamination in designated carcass areas, but the effect must not be overestimated and decontamination treatments always must be seen part of an integral food safety system.

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“…Steam is used under vacuum and operated at temperatures above and below 100°C in vacuum‐steam pasteurization. Hassan et al () found steam vacuum pasteurization applied at a temperature of >82°C for a duration of 10 s on sheep and lamb carcasses to be efficient in reducing Escherichia coli , Enterobacteriaceae , and total plate count (TPC). Shah et al () also found that vacuum steam pasteurization can be effectively used to reduce pathogens such as Salmonella PT 30 , E. coli O157:H7 , and E. faecium on low moisture foods (flaxseed, quinoa, sunflower kernels, milled flaxseed, and black peppercorns) at temperature as low as 75°C and 85°C.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

Basumatary

Vatankhah

Dwivedi

et al. 2020

J Food Process Engineering

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Steam is by far the most effective heating medium used in commercial thermal processing applications. However, for rapid short time direct heating of food products it poses some serious difficulties because of the presence of air along the surface and internal tissues of the food products interferes with the heat transfer mechanism and slows down the effective heating of the surface. Addition of an ultrasound environment to steam can assist in removing this surface barrier and promote better heat transfer. The objective of this research was to evaluate the suitability of ultrasound—steam combination heating for (a) microbial decontamination and (b) enhancing heat transfer. It was demonstrated that short‐time (15 s) combined ultrasound—steam heating could result in more than five logarithmic cycle destruction of Escherichia coli population on carrot surfaces. Secondly, for longer time heating, the combination heat treatment was more efficient than steam alone for enhancing heat transfer rates contributing to achieve a lower heating rate index, higher temperatures and higher process lethality values. Practical Applications Surface contamination of fruits, vegetables, and meats present a serious problem with respect to public health safety and their marketability. Many techniques have been employed for microbial decontamination of food contact surfaces only with limited success. New methods are always evolving to improve the process efficiency without impairing the product quality. Physical methods are gaining more popularity than chemicals due to consumer concerns for chemical additives. While steam and sound have been independently used successfully for various food processing applications, their combination has not been widely tried either to improve the efficacy of surface decontamination or improved heat transfer. The main focus of this study is to review and demonstrate the success ultrasound‐steam combination process.

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Microbial effect of steam vacuum pasteurisation implemented after slaughtering and dressing of sheep and lamb

Cited by 7 publications

References 23 publications

The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses

Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement

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