Abstract
The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of steam pasteurization and other meat decontamination measures is to extend product shelf life and improve safety by inhibiting or inactivating pathogens, while at the same time maintaining acceptable meat quality characteristics. The effects of steam pasteurization on beef carcass bacterial populations were evaluated at two large commercial beef processing facilities. A shelf-life study also was conducted to determine the microbial profiles of vacuum packaged beef loins from pasteurized and non-pasteurized carcasses. Steam pasteurization greatly reduced total beef carcass bacterial populations and was most effective in reducing gram negative organisms, including potential enteric pathogens of fecal origin. Thus, the relative percentage of gram positive microflora on beef carcass surfaces, especially Bacillus spp. and Staphylococcus spp., increased.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Kansas Agricultural Experiment Station Research Reports
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
