Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins

Ray, Ava; Dikeman, Michael E.; Crow, B.A.; Phebus, Randall K.; Grobbel, J.P.; Hollis, Larry C.

doi:10.1016/j.meatsci.2009.08.049

Cited by 9 publications

(7 citation statements)

References 5 publications

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“…The movement of liquid within these channels could potentially carry E. coli O157 and, therefore, the position of translocated bacteria at the time of sampling and may not reflect initial bacterial translocation depth. Ray and others (2010) also observed the development of such channels at pressures > 0.2 MPa in their study using the one‐dose‐at‐a‐time needleless injector.…”

Section: Resultsmentioning

confidence: 81%

“…Studies measuring the effect of HPNI on microbial translocation using equipment made specifically for the purpose of enhancing meat with high‐pressure liquid jets are lacking. Ray and others (2010) used a manual, single‐injection‐at‐a‐time instrument, ordinarily used for livestock injections, on beef strip loins and concluded that E. coli could be translocated at 0.2 MPa. A study where the effect of high‐pressure water jets on the penetration of bacteria during beef carcass washing concluded that bacteria were more likely to be driven deeper into tissue as pressure increased (De Zuniga and others 1991).…”

Section: Introductionmentioning

confidence: 99%

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Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection

Jefferies

Hansen

Steele

2012

Journal of Food Science

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Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection

Jefferies

Hansen

Steele

2012

Journal of Food Science

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“…Mechanical tenderization, which involves bladeor needle-piercing, could lead to increased transfer of surface pathogenic bacteria such as, Salmonella enterica and Escherichia coli O157:H7, into the previously sterile deep tissue (Gill et al, 2005;Huang, 2010;Jefferies et al, 2012;Saha et al, 2016). Furthermore, spoilage and pathogenic bacterial population could increase during reuse of a contaminated needle or blade (Greer et al, 2004;Ray et al, 2010;Jefferies et al, 2012). According to reports by the Centers for Disease Control and Prevention, mechanical tenderization of beef products has led to six outbreaks in the U.S., since 2000 (Heiman et al, 2015).…”

Section: Modeling Techniques For Prediction Of Safe Cooking Times Of mentioning

confidence: 99%

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

Saha

Jadeja

Mafi

et al. 2018

Meat and Muscle Biology

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Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are fully cooked. However, validation of cooking instructions for individual steak cuts of different sizes and weights is costly and time consuming. The objective of this study was to utilize predictive modeling techniques to determine safe cooking times for various mechanically tenderized steaks, cooked to an internal temperature of 70 to 71°C. A total of 162 steaks of various types (top round, knuckle, strip loin, top sirloin, sirloin cap, tri-tip, ribeye, flap, and flank), thicknesses (1.27, 2.54, and 3.81 cm), and weights (113 to 567 g) were used. Prior to cooking, samples were needle-tenderized, cut, vacuum-packaged, and refrigerated. Steak dimensions (width, thickness, and length) were measured prior to each cooking experiment. Samples were cooked on a flat-top-grill until they reached an internal temperature of 70 to 71°C, and the time taken to reach that temperature was defined as the Experimental Safe Cooking Time (ESCT). A thermocouple, attached to a data logger, recorded the steak-center temperature every 10 s. The time-temperature profiles obtained were used to determine the rate of temperature increase (RTI). Data generated through the experiments was used for model development and determination of predicted safe cooking time (PSCT) for steaks. The thickness, weight, and RTI of the steaks were identified as factors that had a 60% or higher correlation with the ESCT. Prediction accuracy of the regression model was 79%, with no significant differences (P < 0.01) between the ESCT and PSCT. This approach could help the meat industry formulate safe cooking times of various steak cuts, without repeating costly validation studies.

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“…Many researchers have investigated the translocation of pathogenic bacteria from a product's surface to its interior (7,8,12,18,20). Phebus and colleagues (18) concluded that 3 to 4% of surface contamination was translocated to the center of the product, although most of the contamination occurs in the more superficial tissues.…”

mentioning

confidence: 99%

Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions

Chancey

Brooks

Martin

et al. 2013

Journal of Food Protection

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Mechanical tenderization improves the palatability of beef; however, it increases the risk of translocating pathogenic bacteria to the interior of beef cuts. This study investigated the efficacies of lactic acid spray (LA; 5 % ), storage, and cooking on the survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks managed under simulated industry conditions. Beef subprimals inoculated with either high (10(5) CFU/ml) or low (10(3) CFU/ml) levels of E. coli O157:H7 were treated (LA or control) and stored for 21 days prior to mechanical tenderization, steak portioning (2.54 cm), and additional storage for 7 days. Steaks were then cooked to an internal temperature of 55, 60, 65, 70, or 75°C. Samples were enumerated and analyzed using DNA-based methods. Treatment with LA immediately reduced E. coli O157:H7 on the lean and fat surfaces of high- and low-inoculum-treated subprimals by more than 1.0 log CFU/cm(2) (P < 0.05). Storage for 21 days reduced surface populations of E. coli O157:H7 regardless of the inoculation level; however, the populations on LA- and control-treated lean surfaces of high- and low-inoculum-treated subprimals were not different after 21 days (P > 0.05). E. coli O157:H7 was detected in core samples from high-inoculum-treated steaks cooked to 55, 60, or 70°C. Conversely, E. coli O157:H7 was not detected in core samples from low-inoculum-treated steaks, regardless of the internal cooking temperature. These data suggest that LA- and storage-mediated reduction of pathogens on subprimals exposed to typical industry contamination levels (10(1) CFU/cm(2)) reduces the risk of pathogen translocation and subsequent survival after cooking.

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Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins

Cited by 9 publications

References 5 publications

Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection

Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions

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