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G. C. Smith - One of the best experts on this subject based on the ideXlab platform.

  • real time augmentation of usda yield grade application to Beef Carcasses using video image analysis
    Journal of Animal Science, 2003
    Co-Authors: Rudy Steiner, A M Wyle, D J Vote, K E Belk, J A Scanga, J W Wise, J D Tatum, G. C. Smith
    Abstract:

    In two phases, this study assessed the ability of two video image analysis (VIA) instruments, VIASCAN and Computer Vision System (CVS), to augment assignment of yield grades (YG) to Beef Carcasses to 0.1 of a YG at commercial packing plant speeds and to test cutout prediction accuracy of a YG augmentation system that used a prototype augmentation touch-panel grading display (designed to operate commercially in real-time). In Phase I, Beef Carcasses (n = 505) were circulated twice at commercial chain speeds (340 Carcasses per hour) by 12 on-line USDA graders. During the first pass, on-line graders assigned a whole-number YG and a quality grade (QG) to Carcasses as they would normally. During the second pass, on-line graders assigned only adjusted preliminary yield grades (APYG) and QG to Carcasses, whereas the two VIA instruments measured the longissimus muscle area (LMA) of each carcass. Kidney, pelvic, and heart fat (KPH) was removed and weighed to allow computation of actual KPH percentage. Those traits were compared to the expert YG and expert YG factors. On-line USDA graders' APYG were closely related (r = 0.83) to expert APYG. Instrument-measured LMA were closely related (r = 0.88 and 0.94; mean absolute error = 0.3 and 0.2 YG units, for VIASCAN and CVS, respectively) to expert LMA. When YG were augmented using instrument-measured LMA and computed either including or neglecting actual KPH percentage, YG were closely related (r = 0.93 and 0.92, mean absolute error = 0.32 and 0.40 YG units, respectively, using VIASCAN-measured LMA; r = 0.95 and 0.94, mean absolute error = 0.24 and 0.34 YG units, respectively, using CVS-measured LMA) to expert YG. In Phase II, augmented YG were assigned (0.1 of a YG) to Beef Carcasses (n = 290) at commercial chain speeds using VIASCAN and CVS to determine LMA, whereas APYG and QG were determined by on-line graders via a touch-panel display. On-line grader YG (whole-number), expert grader YG (to the nearest 0.1 of a YG), and VIASCAN- and CVS-augmented YG (to the nearest 0.1 of a YG) accounted for 55, 71, 60, and 63% of the variation in fabricated yields of closely trimmed subprimals, respectively, suggesting that VIA systems can operate at current plant speeds and effectively augment official USDA application of YG to Beef Carcasses.

  • effectiveness of the smartmv prototype Beefcam system to sort Beef Carcasses into expected palatability groups
    Journal of Animal Science, 2003
    Co-Authors: A M Wyle, D J Vote, K E Belk, J D Tatum, D L Roeber, R C Cannell, J A Scanga, M Goldberg, G. C. Smith
    Abstract:

    This study was conducted to determine the effectiveness of the SmartMV prototype BeefCam Video Imaging System (prototype BeefCam) for classifying Beef Carcasses into palatability ("certified" or "not certified" as palatable) groups. Carcasses (n = 769) were selected from four Beef-packing plants to represent three USDA quality grade groups (Top Choice, TC; Low Choice, LC; and Select, SE). Following chilling, a prototype BeefCam image of the longissimus muscle was obtained for each carcass. Strip loins were collected from the left side of each carcass and aged for 10 d; Warner-Bratzler shear force (WBSF; n = 769) values and consumer panel ratings (hedonic, end-anchored, 9-point ratings for overall like/dislike; n = 500 Carcasses) were obtained for cooked steaks. Using information from the images, two regression models were developed to predict the first principal component of WBSF and consumer panel ratings for sorting Carcasses based on expected eating quality. Model I used only prototype BeefCam output, whereas Model II used prototype BeefCam output and a coded value for quality grade group. For both models, Carcasses with a predicted value of less than 0.0 were certified as producing palatable Beef Additional Carcasses (n = 292) were evaluated at a fifth and separate packing plant by prototype BeefCam to validate Models I and II. A strip loin was collected from each carcass and WBSF was measured after 14 d of aging. The percentages of validation Carcasses that generated tough (WBSF > or = 4.5 kg) steaks were 6.5,5.8,10.7, and 7.9% for, TC, LC, SE, and all Carcasses, respectively. Use of Model I certified 51.9, 47.6, 43.8, and 47.3% of TC, LC, SE, and all Carcasses, respectively. Of the Carcasses certified by use of Model I, 0.0,0.0, 4.1, and 1.4% of TC, LC, SE, and all Carcasses, respectively, generated tough steaks. Use of Model II certified 59.7, 47.6, 25.0, and 42.1% of TC, LC, SE, and all Carcasses, respectively. Of the Carcasses certified by use of Model II, 2.2, 0.0, 3.6, and 1.6% of TC, LC, SE, and all Carcasses, respectively, generated tough steaks. For both models, the frequency of Carcasses that produced tough steaks in the certified group was lower (P < 0.05) for all validation Carcasses sampled compared with that of the original carcass population. Based on the decrease in the frequency of Carcasses that produced tough steaks, further development of a commercial BeefCam system is warranted.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    : Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • incidence of salmonella on Beef Carcasses relating to the u s meat and poultry inspection regulations
    Journal of Food Protection, 1999
    Co-Authors: John N Sofos, James O. Reagan, Sherri L Kochevar, G. C. Smith
    Abstract:

    This article is part of a major study designed to collect baseline contamination data by sampling Beef Carcasses in seven slaughtering plants (four steer-heifer and three cow-bull plants) during both a dry season (November to January) and a wet season (May to June). Samples (n = 30) were excised from each of three carcass anatomical sites (brisket, flank, and rump) at each of three points in the slaughtering chain (pre-evisceration, following final carcass washing, after 24-h carcass chilling). A total of 3,780 samples (100 cm2 each) were analyzed for presence of Salmonella; aerobic plate counts, total coliform counts, and Escherichia coli counts were also made. After 24-h chilling, average incidence (expressed as a percentage) of Salmonella in the brisket, flank, and rump samples, respectively, for steer-heifer Carcasses was 0.8+/-1.7, 0, and 2.5+/-5.0 for the wet season and 0.8+/-1.7, 0, and 0 for the dry season; the corresponding percentages for cowbull Carcasses were 4.4+/-2.0, 2.2+/-3.9, and 1.1+/-1.9 for the wet season and 2.2+/-3.9, 1.1+/-1.9, and 0 for the dry season. Depending on plant and season, ranges of probabilities of chilled steer-heifer Carcasses passing the U.S. regulatory requirements for Salmonella contamination were 0.24 to 1.0 for the brisket, 1.0 for the flank, and 0.002 to 1.0 for the rump; the corresponding ranges for the chilled cow-bull Carcasses were 0.25 to 1.0, 0.25 to 1.0, and 0.70 to 1.0. When the number of positive brisket, flank, and rump samples were combined, the probabilities of passing the regulatory requirements were 0.242 to 1.0 and 0.772 to 1.0 for the wet and dry seasons, respectively, in steer-heifer plants and 0.368 to 0.974 and 0.865 to 1.0 in cow-bull plants. Correlation coefficients of aerobic plate counts, total coliform counts, and E. coli counts with Salmonella incidence were higher (P< or =0.05) for cow-bull samples that had increased incidence of the pathogen when compared to steer-heifer samples.

Gary C. Smith - One of the best experts on this subject based on the ideXlab platform.

  • Video image analysis as a potential grading system for Uruguayan Beef Carcasses.
    Journal of animal science, 2009
    Co-Authors: D J Vote, J D Tatum, Keith E. Belk, M.b. Bowling, B. C. N. Cunha, F. Montossi, Gary C. Smith
    Abstract:

    A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan Beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan Beef Carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan Beef Carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used, a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer Carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer Carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating Carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict Beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison with use of current INAC grades. Use of VIA to sort Carcasses according to muscle color would allow for the marketing of more consistent Beef products with respect to tenderness. This would help facilitate the initiation of a value-based marketing system for the Uruguayan Beef industry.

  • Simulated instrument augmentation of USDA yield grade application to Beef Carcasses.
    Journal of animal science, 1998
    Co-Authors: Keith E. Belk, J A Scanga, J W Wise, J D Tatum, Gary C. Smith
    Abstract:

    Because no instrument technology has been shown to predict Beef carcass composition better than USDA yield grades, this study was conducted to determine whether an instrument could be used to augment and improve the accuracy of USDA yield grade placement. Adjusted preliminary yield grade (PYG), ribeye area (REA), estimated percentage of kidney, pelvic, and heart fat (KPH), hot carcass weight (HCW), and USDA yield grade (called and computed) were determined by five on-line USDA graders and two USDA grading supervisors for Beef Carcasses (n = 550) selected randomly in a commer- cial Beef packing plant. Data were compared (2,737 comparisons) to Gold Standard yield grades and yield grade factors determined by an expert panel of carcass evaluators (unrestrained in access or time to evaluate Carcasses). On-line USDA grader PYG were closely related (mean absolute error of .15 ± .14 yield grade units; r = .91), and on-line REA and KPH were nominally related (mean absolute error of .51 ± .35, .06 ± .07 yield grade units and r = .48 and .66, respectively), to Gold Standard yield grade factors. On-line USDA graders determined adjusted PYG effectively, but they may require instrument as- sistance to evaluate carcass muscling traits and perform time-sensitive computations. To explain why instrument technology may not estimate Beef carcass fatness as accurately as USDA yield grades, the absolute mean difference between Gold Standard measured PYG and adjusted PYG were compared. Only 5.6% of the sample population required no PYG adjustment, 94.4% required some adjustment, and 11.0% required over a .5 yield grade unit adjustment. Yield grades for Beef Carcasses, called by the USDA graders and supervisors at chain speeds, resulted in greater accuracy (absolute mean error of .24 ± .43 yield grade units; r = .82) than when yield grades were computed for Carcasses using the yield grade factors determined by on-line USDA graders and supervisors at chain speeds (absolute mean error of .52 ± .41 yield grade units; r = .75). Gold Standard yield grade factors were sequentially substituted into the short-cut USDA yield grade equation for the yield grade factors determined at chain speeds by the USDA graders and supervisors. Results suggested that in- strument augmentation would improve accuracy and precision of yield grade placement if on-line USDA graders determined PYG and an instrument deter- mined REA and performed the necessary computa- tions, incorporating KPH and actual HCW ( P < .05).

  • Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.
    Journal of food protection, 1997
    Co-Authors: Sherri L Kochevar, James O. Reagan, John N Sofos, Robert R. Bolin, Gary C. Smith
    Abstract:

    One steam-vacuuming unit (Unit A) was evaluated for removal of visible contamination and reduction of bacterial counts on Beef carcass surfaces in five processing plants; a second steam-vacuuming unit (Unit B) was evaluated in two of those same plants at a later date. Experimental treatments included appropriate Controls: steam vacuuming carcass surfaces with or without visible contamination, and knife trimming surfaces with visible contamination. Depending on the processing plant, Carcasses were tested on the midline or on the round. Each treatment was applied to a 103-cm2 area of the carcass surface, which was scored for visible contamination and analyzed for aerobic plate counts (APC) at 25°C and for total coliform counts (TCC). Average reductions in APC of 0.57 (Unit A) and 0.72 (Unit B) log CFU/cm2 and in TCC of 0.33 (Unit A) and 0.26 (Unit B) log CFU/cm2 were obtained by steam-vacuuming carcass surfaces which had no visible fecal contamination. Steam vacuuming and knife trimming effectively (P < 0.05) cleaned soiled carcass surfaces and reduced microbial counts. Knife trimming reduced APC and TCC by 1.38 and 1.61 log CFU/cm2 in the Unit A experiment and by 1.64 and 1.72 log CFU/cm2 in the Unit B experiment, respectively. Steam vacuuming carcass surfaces soiled with visible contamination reduced APC and TCC by 1.73 and 1.67 log CFU/cm2 (Unit-A) and by 2.03 and 2.13 log CFU/cm2 (Unit B), respectively. The results of this study suggest that both steam-vacuuming systems available at the time of the study were at least as effective as knife trimming in decontaminating Beef Carcasses with areas of visible contamination 2.54 cm in the greatest dimension.

  • Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination
    Journal of Food Science, 1997
    Co-Authors: Lynn R. Graves Delmore, James O. Reagan, John N Sofos, Gary C. Smith
    Abstract:

    A field study was conducted to compare trimming/washing procedures with hot-water rinsing as interventions for Beef carcass decontamination. Treatments included no trimming/no washing; knife-trimming followed by spray-washing (26°C, 276 kPa followed by 1000 kPa); and hot-water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife-trimming or no knife-trimming of the contaminated site and spray-washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of Beef Carcasses could be achieved by knife-trimming followed by spray-washing or by spray-washing followed by hot-water rinsing.

  • Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.
    Journal of food protection, 1996
    Co-Authors: James O. Reagan, Gary R. Acuff, Curtis L. Kastner, Dennis R. Buege, Marietta J. Buyck, James S. Dickson, James L. Marsden, J. Brad Morgan, Ranzell Nickelson, Gary C. Smith
    Abstract:

    A study to compare procedures and interventions for removing physical and bacterial contamination from Beef Carcasses was conducted in six carcass conversion operations that were representative of modern, high-volume plants and located in five different states. Treatment procedures included trimming, washing, and the current industry practice of trimming followed by washing. In addition, hot (74 to 87.8°C at the pipe) water washing and rinsing with ozone (0.3 to 2.3 ppm) or hydrogen peroxide (5%) were applied as intervention treatments. Beef Carcasses were deliberately contaminated with bovine fecal material at >4.0 log colony-forming units (CFU)/cm2 in order to be better able to observe the decontaminating effects of the treatments. Carcasses were visually scored by 2 to 3 trained personnel for the level of gross contamination before and after treatment. Samples (10 by 15 cm, 0.3 to 0.5 cm thick) for microbiological testing were excised as controls or after application of each procedure or intervention a...

James O. Reagan - One of the best experts on this subject based on the ideXlab platform.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    : Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • incidence of salmonella on Beef Carcasses relating to the u s meat and poultry inspection regulations
    Journal of Food Protection, 1999
    Co-Authors: John N Sofos, James O. Reagan, Sherri L Kochevar, G. C. Smith
    Abstract:

    This article is part of a major study designed to collect baseline contamination data by sampling Beef Carcasses in seven slaughtering plants (four steer-heifer and three cow-bull plants) during both a dry season (November to January) and a wet season (May to June). Samples (n = 30) were excised from each of three carcass anatomical sites (brisket, flank, and rump) at each of three points in the slaughtering chain (pre-evisceration, following final carcass washing, after 24-h carcass chilling). A total of 3,780 samples (100 cm2 each) were analyzed for presence of Salmonella; aerobic plate counts, total coliform counts, and Escherichia coli counts were also made. After 24-h chilling, average incidence (expressed as a percentage) of Salmonella in the brisket, flank, and rump samples, respectively, for steer-heifer Carcasses was 0.8+/-1.7, 0, and 2.5+/-5.0 for the wet season and 0.8+/-1.7, 0, and 0 for the dry season; the corresponding percentages for cowbull Carcasses were 4.4+/-2.0, 2.2+/-3.9, and 1.1+/-1.9 for the wet season and 2.2+/-3.9, 1.1+/-1.9, and 0 for the dry season. Depending on plant and season, ranges of probabilities of chilled steer-heifer Carcasses passing the U.S. regulatory requirements for Salmonella contamination were 0.24 to 1.0 for the brisket, 1.0 for the flank, and 0.002 to 1.0 for the rump; the corresponding ranges for the chilled cow-bull Carcasses were 0.25 to 1.0, 0.25 to 1.0, and 0.70 to 1.0. When the number of positive brisket, flank, and rump samples were combined, the probabilities of passing the regulatory requirements were 0.242 to 1.0 and 0.772 to 1.0 for the wet and dry seasons, respectively, in steer-heifer plants and 0.368 to 0.974 and 0.865 to 1.0 in cow-bull plants. Correlation coefficients of aerobic plate counts, total coliform counts, and E. coli counts with Salmonella incidence were higher (P< or =0.05) for cow-bull samples that had increased incidence of the pathogen when compared to steer-heifer samples.

  • sources and extent of microbiological contamination of Beef Carcasses in seven united states slaughtering plants
    Journal of Food Protection, 1999
    Co-Authors: John N Sofos, James O. Reagan, Dennis R. Buege, Sherri L Kochevar, G R Bellinger, Dale D Hancock, Steven C Ingham, Brad J Morgan, Ary C Smith
    Abstract:

    This study determined microbiological loads of Beef Carcasses at different stages during the slaughtering to chilling process in seven (four steer/heifer and three cow/bull) plants. Potential sources of contamination (feces, air, lymph nodes) were also tested. Each facility was visited twice, once in November through January (wet season) and again in May through June (dry season). Carcasses were sampled by aseptic excision of surface tissue (100 cm2) from the brisket, flank, and rump (30 samples each) after hide removal (pre-evisceration), after final carcass washing, and after 24-h carcass chilling. The samples were analyzed individually by standard procedures for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli biotype I counts (ECC), and presence of Salmonella. Incidence of Salmonella was higher on dry feces of older compared to younger animals, fresh feces of younger compared to older animals, and on cow/bull Carcasses compared to steer/heifer Carcasses. Most factors and their interactions had significant (P < or = 0.05) effects on the bacterial counts obtained. Depending on plant and season, APC, TCC, and ECC were < or =10(4), < or =10(2), and < or =10(1) CFU/cm2 in 46.7 to 93.3, 50.0 to 100.0, and 74.7 to 100.0% of the samples, respectively. TCC exceeded 10(3) CFU/cm2 in 2.5% (wet season) and 1.5% (dry season) of the samples. ECC exceeded 10(2) CFU/cm2 in 8.7%, 0.3%, and 1.5% of the pre-evisceration, final carcass-washing, and 24-h carcass-chilling samples, respectively, during the wet season; the corresponding numbers during the dry season were 3.5%, 2.2%, and 3.0%, respectively. These data should serve as a baseline for future comparisons in measuring the microbiological status of Beef Carcasses, as the new inspection requirements are implemented.

  • Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.
    Journal of food protection, 1997
    Co-Authors: Sherri L Kochevar, James O. Reagan, John N Sofos, Robert R. Bolin, Gary C. Smith
    Abstract:

    One steam-vacuuming unit (Unit A) was evaluated for removal of visible contamination and reduction of bacterial counts on Beef carcass surfaces in five processing plants; a second steam-vacuuming unit (Unit B) was evaluated in two of those same plants at a later date. Experimental treatments included appropriate Controls: steam vacuuming carcass surfaces with or without visible contamination, and knife trimming surfaces with visible contamination. Depending on the processing plant, Carcasses were tested on the midline or on the round. Each treatment was applied to a 103-cm2 area of the carcass surface, which was scored for visible contamination and analyzed for aerobic plate counts (APC) at 25°C and for total coliform counts (TCC). Average reductions in APC of 0.57 (Unit A) and 0.72 (Unit B) log CFU/cm2 and in TCC of 0.33 (Unit A) and 0.26 (Unit B) log CFU/cm2 were obtained by steam-vacuuming carcass surfaces which had no visible fecal contamination. Steam vacuuming and knife trimming effectively (P < 0.05) cleaned soiled carcass surfaces and reduced microbial counts. Knife trimming reduced APC and TCC by 1.38 and 1.61 log CFU/cm2 in the Unit A experiment and by 1.64 and 1.72 log CFU/cm2 in the Unit B experiment, respectively. Steam vacuuming carcass surfaces soiled with visible contamination reduced APC and TCC by 1.73 and 1.67 log CFU/cm2 (Unit-A) and by 2.03 and 2.13 log CFU/cm2 (Unit B), respectively. The results of this study suggest that both steam-vacuuming systems available at the time of the study were at least as effective as knife trimming in decontaminating Beef Carcasses with areas of visible contamination 2.54 cm in the greatest dimension.

John N Sofos - One of the best experts on this subject based on the ideXlab platform.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    : Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • incidence of salmonella on Beef Carcasses relating to the u s meat and poultry inspection regulations
    Journal of Food Protection, 1999
    Co-Authors: John N Sofos, James O. Reagan, Sherri L Kochevar, G. C. Smith
    Abstract:

    This article is part of a major study designed to collect baseline contamination data by sampling Beef Carcasses in seven slaughtering plants (four steer-heifer and three cow-bull plants) during both a dry season (November to January) and a wet season (May to June). Samples (n = 30) were excised from each of three carcass anatomical sites (brisket, flank, and rump) at each of three points in the slaughtering chain (pre-evisceration, following final carcass washing, after 24-h carcass chilling). A total of 3,780 samples (100 cm2 each) were analyzed for presence of Salmonella; aerobic plate counts, total coliform counts, and Escherichia coli counts were also made. After 24-h chilling, average incidence (expressed as a percentage) of Salmonella in the brisket, flank, and rump samples, respectively, for steer-heifer Carcasses was 0.8+/-1.7, 0, and 2.5+/-5.0 for the wet season and 0.8+/-1.7, 0, and 0 for the dry season; the corresponding percentages for cowbull Carcasses were 4.4+/-2.0, 2.2+/-3.9, and 1.1+/-1.9 for the wet season and 2.2+/-3.9, 1.1+/-1.9, and 0 for the dry season. Depending on plant and season, ranges of probabilities of chilled steer-heifer Carcasses passing the U.S. regulatory requirements for Salmonella contamination were 0.24 to 1.0 for the brisket, 1.0 for the flank, and 0.002 to 1.0 for the rump; the corresponding ranges for the chilled cow-bull Carcasses were 0.25 to 1.0, 0.25 to 1.0, and 0.70 to 1.0. When the number of positive brisket, flank, and rump samples were combined, the probabilities of passing the regulatory requirements were 0.242 to 1.0 and 0.772 to 1.0 for the wet and dry seasons, respectively, in steer-heifer plants and 0.368 to 0.974 and 0.865 to 1.0 in cow-bull plants. Correlation coefficients of aerobic plate counts, total coliform counts, and E. coli counts with Salmonella incidence were higher (P< or =0.05) for cow-bull samples that had increased incidence of the pathogen when compared to steer-heifer samples.

  • sources and extent of microbiological contamination of Beef Carcasses in seven united states slaughtering plants
    Journal of Food Protection, 1999
    Co-Authors: John N Sofos, James O. Reagan, Dennis R. Buege, Sherri L Kochevar, G R Bellinger, Dale D Hancock, Steven C Ingham, Brad J Morgan, Ary C Smith
    Abstract:

    This study determined microbiological loads of Beef Carcasses at different stages during the slaughtering to chilling process in seven (four steer/heifer and three cow/bull) plants. Potential sources of contamination (feces, air, lymph nodes) were also tested. Each facility was visited twice, once in November through January (wet season) and again in May through June (dry season). Carcasses were sampled by aseptic excision of surface tissue (100 cm2) from the brisket, flank, and rump (30 samples each) after hide removal (pre-evisceration), after final carcass washing, and after 24-h carcass chilling. The samples were analyzed individually by standard procedures for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli biotype I counts (ECC), and presence of Salmonella. Incidence of Salmonella was higher on dry feces of older compared to younger animals, fresh feces of younger compared to older animals, and on cow/bull Carcasses compared to steer/heifer Carcasses. Most factors and their interactions had significant (P < or = 0.05) effects on the bacterial counts obtained. Depending on plant and season, APC, TCC, and ECC were < or =10(4), < or =10(2), and < or =10(1) CFU/cm2 in 46.7 to 93.3, 50.0 to 100.0, and 74.7 to 100.0% of the samples, respectively. TCC exceeded 10(3) CFU/cm2 in 2.5% (wet season) and 1.5% (dry season) of the samples. ECC exceeded 10(2) CFU/cm2 in 8.7%, 0.3%, and 1.5% of the pre-evisceration, final carcass-washing, and 24-h carcass-chilling samples, respectively, during the wet season; the corresponding numbers during the dry season were 3.5%, 2.2%, and 3.0%, respectively. These data should serve as a baseline for future comparisons in measuring the microbiological status of Beef Carcasses, as the new inspection requirements are implemented.

  • Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.
    Journal of food protection, 1997
    Co-Authors: Sherri L Kochevar, James O. Reagan, John N Sofos, Robert R. Bolin, Gary C. Smith
    Abstract:

    One steam-vacuuming unit (Unit A) was evaluated for removal of visible contamination and reduction of bacterial counts on Beef carcass surfaces in five processing plants; a second steam-vacuuming unit (Unit B) was evaluated in two of those same plants at a later date. Experimental treatments included appropriate Controls: steam vacuuming carcass surfaces with or without visible contamination, and knife trimming surfaces with visible contamination. Depending on the processing plant, Carcasses were tested on the midline or on the round. Each treatment was applied to a 103-cm2 area of the carcass surface, which was scored for visible contamination and analyzed for aerobic plate counts (APC) at 25°C and for total coliform counts (TCC). Average reductions in APC of 0.57 (Unit A) and 0.72 (Unit B) log CFU/cm2 and in TCC of 0.33 (Unit A) and 0.26 (Unit B) log CFU/cm2 were obtained by steam-vacuuming carcass surfaces which had no visible fecal contamination. Steam vacuuming and knife trimming effectively (P < 0.05) cleaned soiled carcass surfaces and reduced microbial counts. Knife trimming reduced APC and TCC by 1.38 and 1.61 log CFU/cm2 in the Unit A experiment and by 1.64 and 1.72 log CFU/cm2 in the Unit B experiment, respectively. Steam vacuuming carcass surfaces soiled with visible contamination reduced APC and TCC by 1.73 and 1.67 log CFU/cm2 (Unit-A) and by 2.03 and 2.13 log CFU/cm2 (Unit B), respectively. The results of this study suggest that both steam-vacuuming systems available at the time of the study were at least as effective as knife trimming in decontaminating Beef Carcasses with areas of visible contamination 2.54 cm in the greatest dimension.

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  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.

  • microbial populations on animal hides and Beef Carcasses at different stages of slaughter in plants employing multiple sequential interventions for decontamination
    Journal of Food Protection, 2000
    Co-Authors: R T Bacon, K E Belk, James O. Reagan, John N Sofos, R P Clayton, G. C. Smith
    Abstract:

    : Multiple-sequential interventions were applied commercially to reduce Beef carcass contamination in eight packing plants. The study evaluated microbial populations on animal hides and changes in carcass microbial populations at various stages in the slaughtering process. Sponge swab samples yielded mean (log CFU/100 cm2) total plate counts (TPC), total coliform counts (TCC), and Escherichia coli counts (ECC) on the exterior hide in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5, respectively, while corresponding contamination levels on carcass surfaces, after hide removal but before application of any decontamination intervention, were in the ranges of 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3, respectively. Following the slaughtering process and application of multiple-sequential decontamination interventions that included steam vacuuming, pre-evisceration carcass washing, pre-evisceration organic acid solution rinsing, hot water carcass washing, postevisceration final carcass washing, and postevisceration organic acid solution rinsing, mean TPC, TCC, and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7, and 1.0 to 3.0, respectively, while corresponding populations following a 24 to 36 h chilling period were 2.3 to 5.3, 0.9 to 1.3, and 0.9, respectively. The results support the concept of using sequential decontamination processes in Beef packing plants as a means of improving the microbiological quality of Beef Carcasses.