The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef

Rachael Reid; Séamus Fanning; Paul Whyte; Joe Kerry; Declan Bolton

doi:10.1016/j.meatsci.2016.12.010

The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef

Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and a_w (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5 log₁₀ cfu cm^− 2, respectively, were statistically similar (P > 0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P < 0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P < 0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.

Original language	English
Pages (from-to)	50-54
Number of pages	5
Journal	Meat Science
Volume	126
Early online date	27 Dec 2016
DOIs	https://doi.org/10.1016/j.meatsci.2016.12.010
Publication status	Published - 01 Apr 2017
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2016 Elsevier Ltd

Keywords

Beef
Hot boning
Salmonella
TVC
VTEC

ASJC Scopus subject areas

Food Science

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title = "The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef",

abstract = "This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and aw (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5 log10 cfu cm− 2, respectively, were statistically similar (P > 0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P < 0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P < 0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.",

keywords = "Beef, Hot boning, Salmonella, TVC, VTEC",

author = "Rachael Reid and S{\'e}amus Fanning and Paul Whyte and Joe Kerry and Declan Bolton",

note = "Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd",

year = "2017",

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doi = "10.1016/j.meatsci.2016.12.010",

language = "English",

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T1 - The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef

AU - Reid, Rachael

AU - Fanning, Séamus

AU - Whyte, Paul

AU - Kerry, Joe

AU - Bolton, Declan

PY - 2017/4/1

Y1 - 2017/4/1

N2 - This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and aw (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5 log10 cfu cm− 2, respectively, were statistically similar (P > 0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P < 0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P < 0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.

AB - This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and aw (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5 log10 cfu cm− 2, respectively, were statistically similar (P > 0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P < 0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P < 0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.

KW - Beef

KW - Hot boning

KW - Salmonella

KW - TVC

KW - VTEC

U2 - 10.1016/j.meatsci.2016.12.010

DO - 10.1016/j.meatsci.2016.12.010

M3 - Article

C2 - 28038402

AN - SCOPUS:85007236273

SN - 0309-1740

VL - 126

SP - 50

EP - 54

JO - Meat Science

JF - Meat Science

ER -

The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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