Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-Packaged Subprimals Destined for Non-Intact Use

<p>Food safety continues to be a major focus of the meat industry, and the pressure being placed on establishments by the United States Department of Agriculture’s Food Safety and Inspection Service (USDA‐FSIS) to support their food safety decisions has increased tremendously. Ensuring safe beef products for the consumer is the ultimate goal of any processor, and establishments have designed and implemented food safety systems to address specific pathogens of concern. Further processing establishments often use boxed, vacuum packaged subprimals to produce tenderized beef steaks and roasts. Although previous research has shown that the prevalence is low (2), there is a possibility that the exterior surfaces of the subprimals could be contaminated with Escherichia coli O157:H7. Therefore, this project investigated the potential of translocation of E. coli O157:H7 from one area on the surface to another area on the surface of chilled, vacuum‐packaged beef subprimals, and the use of water wash and surface trimming to decontaminate subprimals that could be used to make non‐intact products.</p>