Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces
dc.contributor.advisor | Harris, Kerri B. | |
dc.contributor.advisor | Savell, Jeffrey W. | |
dc.creator | Davidson, Melissa A. | |
dc.date.accessioned | 2010-07-23T21:47:08Z | |
dc.date.accessioned | 2010-07-15T00:16:20Z | |
dc.date.available | 2010-07-15T00:16:20Z | |
dc.date.available | 2010-07-23T21:47:08Z | |
dc.date.created | 2010-05 | |
dc.date.issued | 2010-07-14 | |
dc.date.submitted | May 2010 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-2010-05-7717 | |
dc.description.abstract | This study measured and compared different temperatures and dwell times of hot water treatment on the reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Two different types of beef surfaces, lean and fat, were inoculated with a fecal slurry containing E. coli O157:H7 and S. Typhimurium at ca. 7-log CFU/g, washed to remove gross fecal matter, and rinsed with hot water between 66 and 82 degrees C (150 to 180 degrees F water) for either 5, 10, or 15 s. There were no differences (P > 0.05) in the log reductions of S. Typhimurium and E. coli O157:H7 on the lean surfaces for all three temperature treatments (66, 74, and 82 degrees C). Although the 15 s treatment resulted in a numerically higher log reduction than the other treatments, each of the times resulted in at least a 1 log reduction of both S. Typhimurium and E. coli O157:H7 for lean surfaces. For the fat surfaces, all time treatments for the 82 degrees C and the 10 and 15 s treatments for the 74 degrees C resulted in the highest log reduction for S. Typhimurium. The 5 and 10 s dwell times for treatments at 66 degrees C and the 5 s dwell time at 74 degrees C resulted in the lowest log reduction of S. Typhimurium and E. coli O157:H7. For E. coli O157:H7 all temperature and time treatments resulted in at least a 1 log reduction for the fat surfaces of the outside round. Therefore, hot water treatment is a proven method for reducing both coliforms and pathogenic bacteria. | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | |
dc.subject | Salmonella | en |
dc.subject | E. coli O157:H7 | en |
dc.subject | Beef | en |
dc.subject | hot water | en |
dc.title | Evaluation of Hot Water Wash Parameters to Achieve Maximum Effectiveness in Reducing Levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on Beef Carcass Surfaces | en |
dc.type | Book | en |
dc.type | Thesis | en |
thesis.degree.department | Nutrition and Food Science | en |
thesis.degree.discipline | Food Science and Technology | en |
thesis.degree.grantor | Texas A&M University | en |
thesis.degree.name | Master of Science | en |
thesis.degree.level | Masters | en |
dc.contributor.committeeMember | Castillo, Alejandro | |
dc.type.genre | Electronic Thesis | en |
dc.type.material | text | en |
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