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Reduction of Microbial Counts at a Commercial Beef Koshering Facility
Author(s) -
Hajmeer M. N.,
Marsden J. L.,
CrozierDodson B. A.,
Basheer I. A.,
Higgins J. J.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15118.x
Subject(s) - salmonella , salting , food science , plate count , statistical analysis , chemistry , zoology , mathematics , biology , bacteria , statistics , genetics
Effectiveness of a water soaking, salting, and water rinsing (koshering) process in reducing microbial counts was examined. Beef briskets (30) were sampled at four stages in the plant, viz. prewashing, postwashing, after 24 h chilling, and after koshering. Quantitative aerobic plate, coliforms, and Escherichia colicounts, and qualitative analysis for Salmonella were determined. PROC MIXED and GLM procedures were applied to determine statistical differences among least square means (LSM) at p.0.05. Microbial counts did not always decrease from prewashing to postwashing, after 24 h chilling, or after koshering but koshering reduced APC, coliforms, and E. coli from initial counts. Salmonella were also reduced.