TY - JOUR
T1 - Survival of Salmonella on cuts of beef carcasses subjected to dry aging
AU - Knudsen, Gitte Maegaard
AU - Sommer, Helle Mølgaard
AU - Sørensen, N.D.
AU - Olsen, J. E.
AU - Aabo, Søren
PY - 2011
Y1 - 2011
N2 - Aims: The aim of this study was to determine the survival of 15 different strains of Salmonella of selected serotypes during prolonged cold storage of beef. Methods and Results: Fifteen strains of eight different serotypes of Salmonella were spiked onto fresh cuts beef portions, and the survival was followed during storage in a laboratory cooling system. Over a 14‐day period, all strains were reduced significantly in numbers; however, strains of Salmonella Typhimurium DT104 and Salmonella Enteritidis PT4 and PT8 survived significantly longer than strains of the serovars Dublin, Derby, Infantis and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef during cold storage but the survival is strain dependent. Significance and Impact of the Study: From a hygienic point of view, cold storage of unpacked beef, which is still performed in small slaughterhouses, is a good alternative to vacuum packaging.
AB - Aims: The aim of this study was to determine the survival of 15 different strains of Salmonella of selected serotypes during prolonged cold storage of beef. Methods and Results: Fifteen strains of eight different serotypes of Salmonella were spiked onto fresh cuts beef portions, and the survival was followed during storage in a laboratory cooling system. Over a 14‐day period, all strains were reduced significantly in numbers; however, strains of Salmonella Typhimurium DT104 and Salmonella Enteritidis PT4 and PT8 survived significantly longer than strains of the serovars Dublin, Derby, Infantis and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef during cold storage but the survival is strain dependent. Significance and Impact of the Study: From a hygienic point of view, cold storage of unpacked beef, which is still performed in small slaughterhouses, is a good alternative to vacuum packaging.
KW - Chilling
KW - Beef
KW - Dry aging
KW - Salmonella
U2 - 10.1111/j.1365-2672.2011.05094.x
DO - 10.1111/j.1365-2672.2011.05094.x
M3 - Journal article
SN - 1364-5072
VL - 111
SP - 848
EP - 854
JO - Journal of Applied Microbiology
JF - Journal of Applied Microbiology
IS - 4
ER -