Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef
Traditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and beef quality is not well understood. The objectives...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X23067601 |
| _version_ | 1797787286522298368 |
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| author | Norasak Kalchayanand Mohammad Koohmaraie Tommy L. Wheeler |
| author_facet | Norasak Kalchayanand Mohammad Koohmaraie Tommy L. Wheeler |
| author_sort | Norasak Kalchayanand |
| collection | DOAJ |
| description | Traditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and beef quality is not well understood. The objectives of the current study were to determine the effectiveness of salt in reducing pathogens in a pure culture model, on surfaces of inoculated fresh beef during kosher processing, and the effect of salt on beef quality. The pure culture studies indicated that the reduction of E. coli O157:H7, non-O157 STEC, and Salmonella increased with increasing salt concentrations. With salt concentrations from 3 to 13%, salt reduced E. coli O157:H7, non-O157 STEC, and Salmonella ranging from 0.49 to 1.61 log CFU/mL. For kosher processing, the water-soaking step did not reduce pathogenic and other bacteria on the surface of fresh beef. Salting and rinsing steps reduced non-O157 STEC, E. coli O157:H7, and Salmonella ranging from 0.83 to 1.42 log CFU/cm2, and reduced Enterobacteriaceae, coliforms, and aerobic bacteria by 1.04, 0.95, and 0.70 log CFU/cm2, respectively. The salting process for kosher beef resulted in reducing pathogens on the surface of fresh beef, color changes, increased salt residues, and increased lipid oxidation on the final products. |
| first_indexed | 2024-03-13T01:19:51Z |
| format | Article |
| id | doaj.art-d174dbeb0f4c46ef948b614ff4a76b3f |
| institution | Directory Open Access Journal |
| issn | 0362-028X |
| language | English |
| last_indexed | 2024-03-13T01:19:51Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj.art-d174dbeb0f4c46ef948b614ff4a76b3f2023-07-05T05:13:55ZengElsevierJournal of Food Protection0362-028X2023-06-01866100088Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh BeefNorasak Kalchayanand0Mohammad Koohmaraie1Tommy L. Wheeler2U.S. Department of Agriculture, Agriculture Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE 68933-0166, USA; Corresponding author.IEH Laboratories and Consulting Group, Meat Division, Lake Forest Park, WA 98155, USAU.S. Department of Agriculture, Agriculture Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE 68933-0166, USATraditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and beef quality is not well understood. The objectives of the current study were to determine the effectiveness of salt in reducing pathogens in a pure culture model, on surfaces of inoculated fresh beef during kosher processing, and the effect of salt on beef quality. The pure culture studies indicated that the reduction of E. coli O157:H7, non-O157 STEC, and Salmonella increased with increasing salt concentrations. With salt concentrations from 3 to 13%, salt reduced E. coli O157:H7, non-O157 STEC, and Salmonella ranging from 0.49 to 1.61 log CFU/mL. For kosher processing, the water-soaking step did not reduce pathogenic and other bacteria on the surface of fresh beef. Salting and rinsing steps reduced non-O157 STEC, E. coli O157:H7, and Salmonella ranging from 0.83 to 1.42 log CFU/cm2, and reduced Enterobacteriaceae, coliforms, and aerobic bacteria by 1.04, 0.95, and 0.70 log CFU/cm2, respectively. The salting process for kosher beef resulted in reducing pathogens on the surface of fresh beef, color changes, increased salt residues, and increased lipid oxidation on the final products.http://www.sciencedirect.com/science/article/pii/S0362028X23067601Fresh beefKosher processingSalmonellaSTEC |
| spellingShingle | Norasak Kalchayanand Mohammad Koohmaraie Tommy L. Wheeler Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef Journal of Food Protection Fresh beef Kosher processing Salmonella STEC |
| title | Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef |
| title_full | Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef |
| title_fullStr | Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef |
| title_full_unstemmed | Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef |
| title_short | Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef |
| title_sort | fate of shiga toxin producing escherichia coli stec and salmonella during kosher processing of fresh beef |
| topic | Fresh beef Kosher processing Salmonella STEC |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X23067601 |
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