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Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection
Author(s) -
Jefferies Laura K.,
Hansen Conly L.,
Steele Frost M.
Publication year - 2012
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.1750-3841.2012.02693.x
Subject(s) - contamination , food science , high pressure , escherichia coli , chemistry , environmental science , biology , biochemistry , physics , thermodynamics , gene , ecology
High‐pressure needleless injection (HPNI) is an emerging enhancing process where small‐diameter, high‐velocity bursts of liquid penetrate soft foods at pressures up to 69 MPa. The incidence and depth of translocated surface‐inoculated E. coli O157 in HPNI‐processed beef eye‐of‐round subprimal cuts was determined. HPNI translocated E. coli O157 from the surface to the interior of the eye‐of‐round subprimal cuts with incidence of 40% (± 7%), 25% (± 8%), and 25% (± 8)% for subprimals that had been surface‐inoculated with a 4‐strain cocktail at 0.5, 1, and 2 log 10 CFU/cm 2 , respectively. The run‐off water was collected and found to contain 2, 2, and 3 log 10 CFU/mL E. coli O157. The runoff was reused for HPNI of additional subprimals, and this resulted in a cross‐contamination incidence of 83% (± 4%), 60% (± 15%), and 37% (± 6)%. Incidence of translocation and cross‐contamination was similar at 0 to 1, 1 to 2, 2 to 3, 3 to 4, 4 to 6, and 6 to 8 cm below the inoculated surface. Results indicate that surface microbiota on beef will be carried to the interior of HPNI‐processed beef by initial translocation from the surface with the injected fluid and by cross‐contamination with recycled fluid. Practical Application: This research has practical relevance for the beef enhancement process called high‐pressure needleless injection. The process's effect on surface bacteria on beef was studied.