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Acid rinses reduce microbial loads on beef.

Scientists at the University of Nebraska (236 Food Industry Complex, Lincoln, NE 68583) have collected data to determine if acid rinses in a beef slaughter facility can change the microbial profile of the carcass and to determine if the reduction remains after further processing. The acid wash reduced microbial loads initially, and the reductions still existed after 24 hr of chilling the carcass. The microbial loads increased after further processing of the carcasses into primal cuts and ground beef, but the numbers were lower than previously reported for non-acid-washed beef.

In addition, scientists have isolated 750 strains of bacteria from the intestinal tracts of cattle. Of the 750 strains, 357 (48%) completely inhibited the growth of E. coli O157:H7 in laboratory media. All strains appear to be acid-tolerant. They are screening isolates for bile tolerance and storage stability and will start feeding trials to determine if E. coli O157:H7 is inhibited in live cattle.

Investigators also have isolated 18 strains of lactic acid bacteria from commercially available poultry products and 44 strains from pork products that completely inhibit the growth of E. coli O157:H7, Salmonella spp and Listeria monocytogenes. They are determining if these pathogens are inhibited in both raw and ready-to-eat meat products during refrigerated storage.

Researchers have conducted a number of workshops to train food processors in HAACP. They have assisted a variety of companies in writing and verifying HAACP plans and have provided individualized HAACP training to plant employees. They've put together a video, "Introduction to the Principles of HAACP," that is directed toward training plant employees. This video will assist processors in training all employees in the importance of HAACP and assist them in implementing their HAACP plans. Investigators tell us a commitment to HAACP must exist throughout an entire company in order for it to successfully control hazards and produce safer food products for consumers.

Further information. Mindy Brashears; phone: 402-472-3403; fax: 402-472-1693.
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Comment:Acid rinses reduce microbial loads on beef.
Publication:Microbial Update International
Article Type:Brief Article
Geographic Code:1USA
Date:Jun 1, 2000
Previous Article:Investigate growth conditions for pathogens.
Next Article:Use cinnamon to fight E. coli O157:H7.

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