Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella (2005)

R Forgey,C.A Tanus,T Herald,James L Marsden,Randall K Phebus,L.J Franken

doi:10.4148/2378-5977.1606

Abstract

The GrovacTM intervention system was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella inoculated on the surfaces of beef trimmings. Designed to be used in a batch process, the GrovacTM system involves treating beef trimmings in a mixture of citric acid and a hypotonic salt solution while tumbling under vacuum. Beef trimmings were inoculated with a five-strain cocktail of E. coli O157:H7 and Salmonella, then subjected to no treatment, water with a 1-hour drain treatment, water with an overnight drain treatment, GrovacTM with a 1-hour drain treatment, and GrovacTM with an overnight drain treatment. Data indicated that the GrovacTM system may be a viable method for retailers to use with in-house beef grinding operations to reduce E. coli O157:H7 and Salmonella risks. Reductions in these pathogen populations were 85 and 80%, respectively, after draining for 18 hours at 36°F.

Highlights

Since 1986, ground beef manufacturers, retailers, food service, and consumers have feared E. coli O157:H7 in their ground beef
The GrovacTM intervention system was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella inoculated on the surfaces of beef trimmings
Beef trimmings were inoculated with a five-strain cocktail of E. coli O157:H7 and Salmonella, subjected to no treatment, water with a 1-hour drain treatment, water with an overnight drain treatment, GrovacTM with a 1-hour drain treatment, and GrovacTM with an overnight drain treatment

Summary

The GrovacTM intervention system was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella inoculated on the surfaces of beef trimmings. Data indicated that the GrovacTM system may be a viable method for retailers to use with in-house beef grinding operations to reduce E. coli O157:H7 and Salmonella risks. Reductions in these pathogen populations were 85 and 80%, respectively, after draining for 18 hours at 36°F. slaughter-level carcass decontamination systems, with a good degree of success. Commercial ground beef is produced by mixing pieces trimmed from larger beef cuts (subprimals) during fabrication processes and grinding fat and lean component streams into coarsely or finely ground wholesale products. A production load of ground beef can contain meat from many different cuts of beef from various sources and of differing quality

Introduction

Procedures

Results and Discussion