Roast Beef Samples Research Articles

Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant

Some microbiological criteria were monitored for 6 months in vacuum-packaged roast beef (15 production batches), raw beef (10 batches), and other meat products (12 batches) produced in an Italian small to medium-size enterprise. Fifty-five environmental swab samples also were analyzed. The main bacterial groups were identified by cultural methods according to International Organization for Standardization standards. Listeria monocytogenes was enumerated with the most-probable-number protocol, and species identification was confirmed with a specific PCR assay. Immediately after vacuum packaging, all ready-to-eat (RTE) products had low mean aerobic colony counts (<102 to 2.4 × 102 CFU g-1), anaerobic colony counts (1.6 to 6.5 × 101 CFU g-1), Enterobacteriaceae counts (1.1 to 1.4 × 101 CFU g-1), and Escherichia coli counts (generally below the detection limit). Nevertheless, the prevalence of L. monocytogenes in these samples was 3.7%. In roast beef samples, the aerobic and anaerobic colony counts reached unacceptable levels (>106 CFU g-1) after 14 days of refrigerated storage. Because the prevalence of L. monocytogenes increased to 13.3% during storage, a substantial reduction in the shelf life of these products is recommended. Surfaces without direct contact with food (floors and drains) had the highest mean counts for aerobic colonies (8.0 × 103 to 9.5 × 105 CFU/cm2), anaerobic colonies (2.9 × 103 to 3.2 × 104 CFU/cm2), Enterobacteriaceae (1.5 × 101 to 8.4 × 101 CFU/cm2), and E. coli (6.0 to 7.7 CFU/cm2). The levels of L. monocytogenes on direct food contact surfaces were below the detection limit, but more than 25% of floor samples were contaminated. These results reveal the persistence of L. monocytogenes in food processing environments, although at very low levels, posing a high risk of postcooking recontamination for RTE products. To improve hygienic conditions and reduce cross-contamination, an increase in operator awareness and a reassessment of surface sanitization protocols are needed.

Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population

Several studies demonstrated that oral health impairment, such as tooth loss or a decrease in salivary flow might lead elderly people to reduce their meat intake. The present study assessed the impact of culinary processes liable to improve meat texture and smooth down meat oral processing, in order to fulfil the oral capacities of elderly people. Four culinary processes were selected: cooking bag, blade tenderizer, marinade and low-temperature cooking. A panel of 40 elderly participants with good and poor dental status were asked to assess 5 chicken breast samples, 5 roast beef samples and 4 beefsteak samples prepared according to different process conditions by using an “oral comfort” questionnaire. Results highlighted the fact that oral impairment may alter food bolus formation as well as texture perception while eating meat in elderly people. Furthermore, they revealed that easy-to-do culinary processes may improve meat tenderness and juiciness as well as smooth down food bolus formation, in particular for the roast beef.

Porous boronate affinity monolith for on-line extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic aromatic amines in food samples

Abstract A novel on-line solid-phase microextraction–high-performance liquid chromatography (SPME–HPLC) system was developed for the determination of heterocyclic aromatic amines (HAAs) in food samples. A poly(vinylphenylboronic acid-co-ethylene glycol dimethacrylate) polymer monolith was prepared for on-line efficient extraction and large-volume injection was used to increase the sensitivity of detection. The polymermonolith, based on a ternary porogen, was prepared by in situ polymerization of vinylphenylboronic acid (VPBA) and ethylene glycol dimethacrylate (EGDMA) in a fused-silica capillary column. It showed good permeability, high extraction capacity, and high selectivity. The column-to-column reproducibility was satisfactory, and the enrichment factors for HAAs were 3746–7414. Conditions influencing the on-line extraction efficiency, including pH of sample solutions, flow rate of extraction and desorption, and desorption volume, were investigated. The proposed method had low limit of detection (0.10–0.15 ng/L) and good linearity. Trace HAAs in roast beef and lamb samples were determined, and the amounts of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, and 2-amino-3,4,7,8-tetramethyl-3 H -imidazo[4,5-f]quinoxaline in these samples were 0.235–2.08 ng/g. The recoveries for the five HAAs ranged from74.3% to 119%, and the relative standard deviation (RSDs) were less than 8.2%. The results showed that the proposed on-line method was highly sensitive for monitoring HAAs in different food samples.

Evaluation of Novel Micronized Encapsulated Essential Oil–Containing Phosphate and Lactate Blends for Growth Inhibition of Listeria monocytogenes and Salmonella on Poultry Bologna, Pork Ham, and Roast Beef Ready-to-Eat Deli Loaves

Essential oils and their constituents are reported to possess potent antimicrobial activity, but their use in food processing is limited because of low solubility in aqueous systems and volatilization during processing. Two proprietary noncommercial essential oil–containing phosphate blends were evaluated for antimicrobial activity against Salmonella enterica cocktail (SC)– and Listeria monocytogenes (Lm)–inoculated deli meat products made from pork, poultry, or beef. Four treatments were tested on restructured cured pork ham, emulsified chicken bologna, and restructured beef loaf: nonencapsulated essential oil with phosphate version 1 at 0.45% of final batch (EOV145; chicken and pork, or EEOV245 beef), micronized encapsulated essential oil with phosphate version 2 at 0.60% of final batch (EEOV260), a 2.0% potassium lactate (PL) control, and a negative control (CN) with no applied antimicrobial agent. Compared with the CN, none of the antimicrobial agents (EEOV260, EOV145, PL) successfully limited Lm or SC growth to <2.0 log cycles over 49 days or 35 days of refrigerated storage, respectively. The PL and EEOV260-treated ham loaves did show Lm growth limiting ability of up to 1 log cycle by days 35 and 42. On formed roast beef, the EEOV260 was able to extend the lag phase and inhibited the growth of Lm in the same manner as the PL. For SC-treated samples, the following effects were observed: in poultry bologna treated with EEOV260, a lag-phase extension was observed through 35 days of storage compared with the other samples. For pork deli loaves, the EEOV260 inhibited growth of SC at days 21 and 28 to the same level of efficacy as PL (0.5 log cycle). In roast beef samples, on day 35, the SC growth was inhibited ca. 0.5 log CFU/g by EEOV260 when compared with the CN. In conclusion the EEOV260 can function to replace PL to limit Salmonella and Lm growth in ready-to-eat deli products. Further testing is needed to ensure consumer acceptability.

Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina

Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo dorsal, semitendinoso e supra-espinhoso de novilhos da raça Nelore. Houve uma pré-seleção para recrutamento dos provadores, de 45 indivíduos inscritos, 35 foram pré-selecionados, destes, 24 foram avaliados com testes de diferença (quatro testes triangulares) para determinar a habilidade em discriminar diferenças de WOF em amostras de carne assada. Após os testes, 13 indivíduos foram selecionados para determinar o Perfil Sensorial de cada amostra. Inicialmente, 70 termos foram propostos pela equipe sensorial para a análise descritiva quantitativa, mas foram eliminados os termos que não apresentaram relevância para o produto, que não contribuíram para a discriminação de WOF na carne assada e os que apresentaram dificuldade de ser detectados pelos provadores. Restaram ao final 18 termos, sendo todos utilizados nos três tipos de músculos analisados. A análise descritiva quantitativa pode ser realizada para a obtenção de resultados satisfatórios para a pesquisa de warmed-over flavor em carne assada em experimentos científicos e para o desenvolvimento de produtos.

Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

The aim of this study was to verify the effectiveness of the commercially available anti-Listeria phage preparation LISTEX™P100 in reducing Listeria monocytogenes on ready-to-eat (RTE) roast beef and cooked turkey in the presence or absence of the chemical antimicrobials potassium lactate (PL) and sodium diacetate (SD). Sliced RTE meat cores at 4 and 10°C were inoculated with cold-adapted L. monocytogenes to result in a surface contamination level of 103CFU/cm2. LISTEXTMP100 was applied at 107 PFU/cm2 and samples taken at regular time intervals during the RTE product's shelf life to enumerate viable L. monocytogenes. LISTEX™P100 was effective during incubation at 4°C with initial reductions of L. monocytogenes of 2.1 log10 CFU/cm2 and 1.7 log10 CFU/cm2, respectively, for cooked turkey and roast beef without chemical antimicrobials (there was no significant difference to the initial L. monocytogenes reductions in the presence of LISTEXTMP100 for cooked turkey containing PL and roast beef containing SD-PL). In the samples containing no chemical antimicrobials, the presence of phage resulted in lower L. monocytogenes numbers, relative to the untreated control, of about 2 log CFU/cm2 over a 28-day storage period at 4°C. An initial L. monocytogenes cell reduction of 1.5 log10 CFU/cm2 and 1.7 log10 CFU/cm2, respectively, for cooked turkey and roast beef containing no chemical antimicrobials was achieved by the phage at 10°C (abusive temperature). At this temperature, the L. monocytogenes cell numbers of samples treated with LISTEX™ P100 remained below those of the untreated control only during the first 14days of the experiment for roast beef samples with and without antimicrobials. On day 28, the L. monocytogenes numbers on samples containing chemical antimicrobials and treated with LISTEXTMP100 stored at 4 and 10°C were 4.5 log10 CFU/cm2 and 7.5 log10 CFU/cm2, respectively, for cooked turkey, and 1.2 log10 CFU/cm2 and 7.2 log10 CFU/cm2, respectively, for roast beef. In both cooked turkey samples with and without chemical antimicrobials stored at 10°C, the phage-treated samples had significantly lower numbers of L. monocytogenes when compared to the untreated controls throughout the 28-day storage period (P<0.0001). For roast beef and cooked turkey containing chemical antimicrobials treated with LISTEXTMP100 and stored at 4°C, no more than a 2 log CFU/cm2 increase of L. monocytogenes was observed throughout the stated shelf life of the product. This study shows that LISTEX™P100 causes an initial reduction of L. monocytogenes numbers and can serve as an additional hurdle to enhance the safety of RTE meats when used in combination with chemical antimicrobials.

Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation

In this work, an innovative procedure for real-time heat transfer modelling and dimensional change estimation during meat cooking was presented. By using a multipoint temperature probe, a punctual calculation of slowest heating point (SHP) temperature was obtained at each time from the radial temperature distribution inside the product. Experimental temperature data from the multipoint probe was combined with a mathematical algorithm previously validated to perform a real-time estimation of SHP temperature and residual cooking time on the basis of the data stored at each instant. The developed procedure and algorithm were validated by cooking pork loin and roast beef samples at 180 and 200 °C both under natural and forced convection regimes. Real-time predicted cooking time and SHP endpoint temperature values were very close to those experimentally obtained: at the 85% of the cooking process, the maximum percentage errors for SHP endpoint temperature and cooking time prediction were 1.72 and 1.67%, respectively. In addition, SHP location inside the meat samples was also obtained at each time instant and used to estimate dimensional changes during cooking: calculated final characteristic dimensions were very similar to those experimentally obtained for all cooking trials. The developed approach could be useful for the automatic cooking operations planning in food-service with microbial safety assurance.

Multiple-locus variable number of tandem repeat analysis (MLVA) of Listeria monocytogenes directly in food samples

Listeria monocytogenes is the etiologic agent of listeriosis responsible for severe and fatal infections in humans. Listeria contamination occurs quite often in a wide range of foods due to its ubiquitous nature. Isolates need to be characterized to a strain level for accurate diagnosis of Listeria infection, epidemiological studies, investigation of outbreaks and effective prevention and control of food-borne listeriosis. The purpose of this research was to evaluate the multiple-locus variable number of tandem repeat analysis (MLVA) for sub-typing L. monocytogenes isolates in pure cultures and in food matrices. Two multiplex PCR assays were formulated to amplify six specific loci using fluorescently-labeled primers; and the amplicons were analyzed by capillary electrophoresis. The MLVA method resulted in 34 unique DNA fingerprint patterns from 46 L. monocytogenes isolates of 10 serotypes which had 29 or 30 PFGE patterns with a single restriction enzyme and 34 AFLP patterns. The MLVA patterns of the 46 isolates remained unchanged in the presence of pre-enriched food matrices including sausage, ham, chicken, milk and lettuce. The MLVA method successfully typed L. monocytogenes strains spiked in cheese, roast beef, egg salad and vegetable samples after 48 h enrichment at the initial inoculation levels of 1-5 CFU per 25 g of food or higher. The limits of detection (typing) of the MLVA method were 10(3)-10(4)CFU/mL of pre-enriched food broth when evaluated using post-spiked sausage, ham, chicken, milk and lettuce samples. The MLVA method was simple, highly discriminatory, and easy to perform with portable (numerical) results. To our knowledge, this is the first report that describes the application of the MLVA method directly to food samples and demonstrates the possibility to obtain rapid and accurate subtyping results before an isolate is obtained.

Acidified Sodium Chlorite Treatment for Inhibition of Listeria monocytogenes Growth on the Surface of Cooked Roast Beef

The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed to air dry for 1 h. The cooked roast beef samples were dipped into ASC or sprayed with ASC solutions of 250, 500, 750, or 1,000 ppm, then placed in bags with or without a vacuum and refrigerated at 4°C. L. monocytogenes counts were determined after 0, 7, 14, 21, and 28 days of storage by spread plating roast beef samples onto Oxford agar plates that were incubated at 37°C for 48 h. At day 28, the number of L. monocytogenes on the ≥500 ppm ASC-treated spicy roast beef samples had count reductions that were >4.0 log CFU/g, whereas the same concentrations of ASC-treated regular roast beef samples had approximately a 2.5 log CFU/g reduction in L. monocytogenes counts when compared with the untreated samples. No significant differences (P > 0.05) were observed in L. monocytogenes counts between the vacuum- or nonvacuum-packaged ASC-treated cooked roast beef samples. Sensory evaluation showed no significant differences (P > 0.05) between ASC-treated and untreated roast beef. ASC can be used as a processing aid in the form of a dip or spray treatment to control L. monocytogenes on the surface of cooked roast beef.

Effects of cetylpyridinium chloride treatment of roast beef on Listeria monocytogenes populations and quality attributes (2005)

The effectiveness of cetylpyridinium chloride (CPC) for reducing microbial populations, in particular Listeria monocytogenes, on ready-to-eat roast beef was evaluated. Roast beef slices inoculated with L. monocytogenes were dipped in a solution of 1% CPC for 1 minute. Samples were then vacuum packaged and stored at refrigeration temperature. The effects of CPC treatment on microbial populations, as well as on color and texture of the roast beef samples, was evaluated over a 42-day period. Immediately after CPC treatment, L. monocytogenes populations were reduced by 99 to 99.99%, with the treatment being somewhat more effective on exterior than on sliced/cut surfaces. Throughout 42 days of refrigerated storage, populations of L. monocytogenes, total bacteria, and lactic acid bacteria remained lower on CPC-treated samples than on non-treated samples. Treatment with CPC did not significantly affect the color or texture of roast beef. Treatment with CPC, especially when applied to products before slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.

INACTIVATION OF BACTERIAL SPORES BY COMBINED ACTION OF HYDROSTATIC PRESSURE AND BACTERIOCINS IN ROAST BEEF

ABSTRACTFoodborne bacterial spores are normally resistant to high hydrostatic pressure; however, at moderate pressure, they can be induced to germinate and outgrow. At this stage, they can be killed by bacteriocin‐based biopreservatives (BP‐containing pediocin and nisin at 3:7 ratio; BPX, BP + 100 μg/mL lysozyme; BPY, BPX+ 500 μg/mL Na‐EDTA). Based on this principle, spores of the meat spoilage organism, Clostridium laramie (1–2 × 102 spores/bag) alone or a mixture of four clostridial spores (5 × 103 spores/bag), Clostridium sporogenes, Clostridium perfringens, Clostridium tertium, and Clostridium laramie, were inoculated in roast beef in the presence of 5000 AU/g of bacteriocin‐based biopreservatives. The roast beef samples were subjected to hydrostatic pressure (HP) at 345 MPa for 5 min at 60C and stored at 4 or 12C for 84 days or at 25C for 7 days. The HP treatment of roast beef samples inoculated with a mixture of clostridial spores could be stored for 42 days at 4C. The HP in combination with either BPX or BPY extended the shelf‐life of roast beef up to 7 days at 25C. The combined treatment of HP and BP controlled the growth of C. laramie spores and extended the shelf‐life of roast beef for 84 days when stored at 4C.

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy

The effect of heating alone (60, 65 or 70 °C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2–3 °C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artificially inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 °C in the absence of pre-irradiation were 90.0–97.5 s, 34.0–53.0 s and 22.4–28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0–46.4 s, 15.3–16.8 s and 5.5–7.8 s at 60, 65 and 70 °C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 °C, but not at either 65 or 70 °C. The z values for L. monocytogenes and S. typhimurium in cook-chill roast beef and gravy were calculated to be 16.1–20.0 °C and 10.3 °C, respectively. In the case of L. monocytogenes the z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0–12.7 °C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2–3 °C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Radionuclide contamination of foods imported into Iraq following the Chernobyl nuclear reactor accident

Since early 1986, a monitoring program for radionuclides in imported foods has been carried out by the Iraqi Atomic Energy Commission. After the Chernobyl nuclear reactor accident in the Soviet Union, the program was expanded; our laboratory was officially designated by the Iraqi Government to measure radionuclide activity concentrations in foodstuff imported from countries known to be severely contaminated by Chernobyl radioactive fallout. Gammaspectrometric analysis was used. Food items such as powdered milk, lamb meat, poultry, cereals and grains imported into Iraq before the Chernobyl accident did not contain any detectable fission products. However, all lamb meat, 81% of the lentil, 44% of the powdered milk and chick-pea, and 17% of the roast beef samples were contaminated with 137Cs or 134Cs and 137Cs. The highest 137Cs contamination levels found were 82, 147, 420, 6 and 4 Bq kg −1, respectively. Contamination by 134Cs was ∼50% of the values given above.

Microbiological Evaluation of Selected Delicatessen Meats from Retail Supermarkets

Roast beef, turkey breast, pastrami, corned beef and pickle and pimento loaf were obtained from delicatessens in eight Gainesville (FL) supermarkets. A total of 80 samples were analyzed for total aerobic counts (APC at 35 and 20 C), yeasts and molds, fecal streptococci, Staphylococcus aureus, Clostridium peifringens, total coliforms, fecal coliforms, Escherichia coli and Salmonella. No Salmonella was recovered from any samples and only one sample contained C. peifringens. S. aureus was recovered from 12.5% of the samples at levels less than 1 log/g and E. coli was found in 11.3% of the samples. All samples contained fecal streptococci and 73.8% contained coliforms. APCs (35 C) were highest in corned beef and pastrami samples with mean counts of 6.75 and 6.91 logs/g, respectively; roast beef samples had lowest APCs with a mean count of 4.84 logs/g. High APCs and coliform counts in many samples indicate a need for improved sanitation procedures at the processor and retail levels.

Method for Maintaining Viability of Clostridium perfringens in Foods During Shipment and Storage: Collaborative Study

A collaborative study was conducted in 12 laboratories to determine the effectiveness of a new method for maintaining vegetative cells of Clostridium perfringens in viable condition during storage and transport of food specimens to the laboratory. The collaborative results showed that treatment of brown gravy and roast beef samples with an equal amount by weight of sterile buffered glycerol-sodium chloride solution to give a final 10% glycerol concentration and storage with Dry Ice for 10 days at -56 degrees C resulted in plate counts of C. perfringens which were 2-4 log cycles higher with 2 different strains than counts with untreated specimens stored by the usual method at -20 degrees C. Plate counts obtained with the treated specimens stored with Dry Ice were less than 1 log cycle lower than counts made with identical specimens before freezing for storage and shipment to the collaborators. The results with treated specimens were also more uniform among the different laboratories. Because the new method for storage and shipment of food samples was so effective for maintaining viability of the organism, the official first action method for C. perfringens (46.B01) was changed to incorporate these procedures as part of the method.

Collaborative Study of an Improved Method for the Enumeration and Confirmation of Clostridium perfringens in Foods

A collaborative study was conducted in 10 laboratories to evaluate the performance of a new method for the enumeration of vegetative cells of Clostridium perfringens in foods. Results obtained by the new method were compared with results from the official first action method, 46.049-46.053. Per cent recoveries of 4 C. perfringens strains from inoculated roast beef samples were higher and more consistent in tryptose-sulfite-cycloserine (TSC) agar with or without added egg yolk than in sulfite-polymyxin-sulfadiazine (SPS) agar, specified in the official first action method. The confirmatory technique utilized in the new method was also found to be more reliable than the technique described in the official first action method. Based on the collaborative results, the new method with TSC agar for enumeration and a modified motility-nitrate medium together with a lactose-gelatin medium for confirmation of C. perfringens has been adopted as official first action to replace 46.049-46.053.