Controlling Bacteria In Beef Products
US - The American Meat Institute Foundation (AMIF) has released a detailed supplemental request for proposals on controlling Escherichia coli O157:H7 and Salmonella in beef products. The specific research topics were formulated by AMIF’s Research Advisory Committee and are considered to be the issues of highest priority.
27 January 2010
1 minute read
AMIF is seeking proposals to:
- Determine the most effective location(s) in the production chain for ground beef to apply interventions to maximise reduction of microbial contamination.
- Identify new and novel interventions that will reduce microbial contamination on ground beef.
- Are interventions commonly used for reducing E. coli O157:H7 for ground beef and/or raw ground beef components, i.e. beef trimmings, etc. also effective in reducing Salmonella and Salmonella serotypes i.e. Salmonella Newport, Salmonella Typhimurium?
- Is Salmonella that may be contained in the lymphatic system a potential public health concern?
- Are there new and novel post-grinding interventions that can be applied to reduce microbial contamination in ground beef products?
- Is E. coli O157:H7 contamination on blade tenderized and/or enhanced whole muscle beef products a potential public health concern? Enhanced whole muscle beef products include any product that is marinated and/or have some added aqueous solution that is distributed to the internal core of the whole muscle through injection, tumbling, etc.
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