Kill bacteria by increasing product surface temperatures.There's a continuous search for new techniques that can reduce or eliminate pathogenic microorganisms on fresh meat. Scientists at the Center for Food Safety and Quality Enhancement (University of Georgia Organization The President of the University of Georgia (as of 2007, Michael F. Adams) is the head administrator and is appointed and overseen by the Georgia Board of Regents. , Georgia Experiment Station, Griffin, GA 30223) are exploring a radiant wall oven (RWO RWO Rot Weiss Oberhausen (German soccer club) RWO Renaissance Women Online RWO Reimbursable Work Order RWO Rain Water Outlet (UK building industry) RWO Real World Object ) treatment that increases the temperature of food surfaces. RWO involves exposing foods to superheated steam and radiant heat coming from a red-hot oven wall. This results in accelerated heat transfer. A 2-second exposure creates high surface temperatures without cooking the product. Scientists evaluated the RWO heating system for its effectiveness in reducing Salmonella and L. monocytogenes populations on beef and pork. Pathogens were inoculated onto beef trimmings that were treated using temperatures ranging from 540 C to 815 C for 3 to 5 sec. In addition, tests were performed on samples that were pretreated with 2%, 3% or 5% sodium lactate Lactate A salt or ester of lactic acid (CH3CHOHCOOH). In lactates, the acidic hydrogen of the carboxyl group has been replaced by a metal or an organic radical. Lactates are optically active, with a chiral center at carbon 2. , acetic acid acetic acid (əsē`tĭk), CH3CO2H, colorless liquid that has a characteristic pungent odor, boils at 118°C;, and is miscible with water in all proportions; it is a weak organic carboxylic acid (see carboxyl group). , citric acid citric acid or 2-hydroxy-1,2,3-propanetricarboxylic acid, HO2CCH2C(OH)(CO2H)CH2CO2 or lactic acid lactic acid, CH3CHOHCO2H, a colorless liquid organic acid. It is miscible with water or ethanol. Lactic acid is a fermentation product of lactose (milk sugar); it is present in sour milk, koumiss, leban, yogurt, and cottage cheese. before RWO processing. The RWO process reduced Salmonella and L. monocytogenes populations on beef trimmings by 1 log to 1.5 logs without altering the fresh appearance of the meat. In general, L. monocytogenes was more susceptible to treatment than Salmonella. A combination of pretreating the meat with organic acids followed by RWO heating at 700 C for 5 sec resulted in a significant reduction in initial numbers of pathogens. Beef trimmings retained their fresh meat color after the organic acid-RWO treatments. Researchers tested various time and temperature combinations-from 430 C for 12 sec to 700 C for 3 sec-to determine the most effective treatment without compromising the appearance of fresh pork. They also examined a spray treatment with cetylpyridinium chloride (0.8%), lactic acid (2%, 4% and 6%) or sodium citrate (6% and 8%) after RWO processing. Application of 65 C antimicrobial sprays to 38 C pork loins loin n. 1. The part of the body of a human or quadruped on either side of the backbone and between the ribs and hips. 2. was more effective in reducing numbers of Salmonella after RWO processing than applying spray at ambient temperature on chilled loins. These treatments reduced levels of psychrotrophic bacteria to undetectable levels. RWO has potential to reduce populations of Salmonella by 1 log to 1.5 logs on pork without changing the product's fresh-like appearance. Further information. Michael Doyle; phone: 770-228-7284; fax: 770-229-3216; email: mdoyle@cfsqe.griffin.peachnet.edu. |
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