Empirical Distribution Models for Escherichia coli 57:H7 in Ground Beef Produced by a Mid‐size Commercial Grinder

Abstract

ABSTRACT: The purpose of this research was to develop empirical models that describe the amount and distribution of ground beef contaminated with Escherichia coli O157:H7 when a contaminated beef trim is introduced into a batch of uncontaminated beef before processing in a mid‐size commercial grinder (34 g/s). A beef trim was inoculated with a rifampacin‐resistant strain of E. coli O157:H7 and added to a batch of noncontaminated trims at the grinding step. To study the distribution of the E. coli O157:H7rif in the ground beef, 6 treatments with different inoculum levels (1 to 6 log10 colony‐forming units [CFU]) were tested. Removal or pick up of the residual contamination with E. coli O157:H7rif left in the grinder was evaluated. E. coli O157:H7rif was detected in 9% to 86% of the total ground beef for the 1 to 6 log10 CFU inoculum levels, respectively. E. coli O157:H7rif contamination was detected in the collar that fixes the grinder's die and blade to the hub. An exponential algorithm described the relationship between the quantities of ground beef containing E. coli O157:H7rif and the inoculum level (R2= 0.82). Distribution models based on a Chi‐squared algorithm were developed for each inoculum level describing the contamination level as a function of the batch fraction processed (R2= 0.81 to 0.99). The results of this study corroborate that when beef processors test for pathogenic contamination in a mid‐scale grinder, they should test the beef residues in the collar that fixes the grinder's die and blade to the hub.