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Small meat processing facilities often purchase beef sub-primals for ground beef production that have not previously been tested for shiga toxin producing E. coli (STEC). The use of antimicrobial interventions may offer a method to minimize the risk of STEC but may result in a change of quality attributes. Three types of antimicrobials using three application techniques were tested to evaluate aerobic plate counts and surface color on ground beef.

Comparison of Electrostatic Spray, Spray, or Dip Using Lactic Acid, Peroxyacetic Acid, or Beefxid on the Effects of Color and Aerobic Plate Counts