Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding

Prevalence of Escherichia coli O157 and Levels of Aerobic Bacteria and Enterobacteriaceae Are Reduced When Hides Are Washed and Treated with Cetylpyridinium Chloride at a Commercial Beef Processing Plant

“…This compares with other descriptions of CPC activity dwell times that ranged from 3 min on poultry carcasses (11) to days and weeks on beef carcasses and in vacuumpacked products (8,15). The cattle treated in this study were processed such that the hides were removed within 30 min of the nal CPC treatment.…”

“…Effective CPC concentrations on produce and poultry carcasses have been reported as 0.1% and 0.5% (11,18,19). On beef products, Pohlman et al (15) treated beef trim with 0.5% CPC and Cutter et al (8) treated beef surfaces with 1% CPC. For hides, it was shown that a CPC concentration of 1% was suf cient for activity and that using concentrations above 1% presented additional sample processing problems, whereas concentrations less than 1% did not provide suf cient decontamination (6).…”

“…Experiments that applied CPC to beef have focused on the decontamination of carcasses (8) and trim before grinding (15) rather than the decontamination of hides prior to removal. We recently reported on a series of experiments designed to determine the optimal application of CPC as a hide intervention (6).…”

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

“…A study by Whyte et al (2001) reported that TSP (1 %) can be used in combination with Tween-80 (5 %) to reduce the total count of Salmonella, L. monocytogenes, E. coli and total plate count (TPC) by 1 to 3 log 1 CFU/cm 2 in meat tissues. Moreover, Pohlman et al (2002) concluded that TSP (10 %) apparently reduced microbial populations in beef samples that also improved color of meat product. These studies suggest the potential of aforementioned organic acids for decontamination of meat based products against pathogenic bacteria.…”

“…In a study by Cutter et al (2000), they sprayed 1 % CPC solution on beef carcass and recorded E. coli O157:H7 and Salmonella Typhimurium reduction up to 5-6 log CFU/cm 2 . Similarly, Pohlman et al (2002) applied 0.5 % CPC solution on beef before mincing and reported 1 log reduction of microbes without disturbing sensorial attributes of minced beef. Likewise, CPC is also effective (5 log reduction) during refrigerated storage of beef carcasses after spraychilling with CPC (Stopforth et al 2004).…”