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The reduction of E. coli O157:H7 and Salmonella spp. in both pre- and post-harvest areas continues to be a major goal of the beef industry. It has been demonstrated that cattle hides are the major source of contamination in processing plants. The reduction of E. coli O157:H7 and Salmonella spp. on cattle hides will go a long way in ensuring the safety of the beef supply.
Researchers and beef packers/processors have addressed beef safety concerns by developing a variety of methods that are now implemented, or are being further developed, to reduce numbers of bacteria on beef and beef products and improve microbiological safety. These microbiological decontamination technologies include:
The most commonly used decontamination strategies involve the use of water and steam at various temperatures and spray pressures. Other decontamination strategies involve the use of FDA-approved chemicals applied through water-based sprays. The objectives of this study were, 1) to determine the timing and quantity of Trichloromelamine that is most effective in reducing E. coli O157:H7 and Salmonella spp. on cattle hides (post-harvest) and 2) validate the effectiveness of Trichloromelamine in a commercial processing facility.
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