The Experts below are selected from a list of 228 Experts worldwide ranked by ideXlab platform

Randall K. Phebus - One of the best experts on this subject based on the ideXlab platform.

  • Establishment of minimum operational parameters for a high-volume static chamber Steam Pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.
    Foodborne Pathogens and Disease, 2005
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Curtis L. Kastner, James L. Marsden
    Abstract:

    A static chamber Steam Pasteurization unit (SPS 400-SC™) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water...

  • Effectiveness of a laboratory-scale vertical tower static chamber Steam Pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.
    Journal of Food Protection, 2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, ...

  • Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on
    2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.98C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided #0.3 log CFU/cm 2 reductions. Chamber temperatures of 82.2 and 87.88C were ineffective (P . 0.05) at all exposure times. At 93.38C, significant reductions (.1.0 log CFU/cm 2 ) were observed at exposure times of $6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.98C treatment was consistently the most effective, with exposure times of $9 s resulting in .3.5 log CFU/cm 2 reductions for all pathogens.

  • Antibacterial effectiveness of a second generation Steam Pasteurization™ system for beef carcass decontamination
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: A. Truax, Randall K. Phebus, S. Sporing, S.a. Rueger, M. Schafer, L.k. Bohra, L. Harris, Deanna D. Retzlaff
    Abstract:

    The original commercial Steam PasteurizationTM System (SPS 400) involved a sealable moving car by which carcass sides were carried through the Steam chamber at standard line speeds. A second generation “static chamber” system (SPS 400-SC) eliminates the mechanical moving car and has been installed in a large beef slaughter facility. We collected data to verify SPS 400-SC’s effectiveness at chamber temperatures from 185 to 205EF in a batch process mode (only test carcasses passing through the unit at variable intervals to facilitate collection of research samples) and at 190EF with the system running continuously. Tissue samples were obtained from different carcass anatomical locations to evaluate the uniformity of thermal treatment. Batch-type Steam treatment at 185 and 190EF did not consistently produce significant bacterial reductions on the five anatomical locations sampled. Batch processing at 195, 200, and 205EF provided increasingly greater total bacterial reductions, ranging from 1.0 to 2.0 log colony forming units (CFU)/cm2. Under continuous operation at 190EF, typical of commercial operation, total bacterial reductions at the carcass midline averaged 1.6 log CFU/cm2. The new SPS design is substantially simplified in terms of moving components and should offer highly efficient operation and less mechanical upkeep, extremely important in Hazard Analysis Critical Control Point (HACCP) programs, which require assurance of virtually 100% system operation. The new SPS 400-SC design will provide beef processors a very effective and reliable means of assuring that microbiologically clean carcasses enter the holding cooler, thus substantially reducing the risk of pathogenic contamination. (

  • Steam Pasteurization of Commercially Slaughtered Beef Carcasses: Evaluation of Bacterial Populations at Five Anatomical Locations
    Journal of Food Protection, 1998
    Co-Authors: Abbey L. Nutsch, Randall K. Phebus, M. James Riemann, John E. Boyer, R. Craig Wilson, John S. Kotrola, Theodore L. Brown
    Abstract:

    : A Steam Pasteurization process (patent pending) has been shown to effectively reduce pathogenic bacterial populations on beef tissue and to significantly reduce naturally occurring bacterial populations on commercially slaughtered beef carcasses. The objective of this study was to determine the effectiveness of the Steam Pasteurization treatment for reducing bacterial populations at several anatomical locations on commerically slaughtered carcasses. Before and after Pasteurization treatment (82.2 degrees C, 6.5-s exposure time), a sterile sponge was used to sample 300 cm2 at one of five locations (inside round, loin, midline, brisket, or neck). Eighty carcasses (40 before treatment and 40 after treatment) were sampled per anatomical location over 2 processing days. Before treatment, aerobic plate counts (APCs) were found to be highest (P < or = 0.01) at the midline (4.5 log10 CFU/100 cm2), intermediate at the inside round, brisket, and neck (ca. 3.8 log10 CFU/100 cm2), and lowest at the loin (3.4 log10 CFU/100 cm2). After treatment, APCs at all locations were reduced significantly (P < or = 0.01). The inside round, loin, and brisket had the lowest (P < or = 0.01) APCs (ca. 2.6 log10 CFU/100 cm2), whereas the midline and neck had APCs of 3.1 and 3.3 log10 CFU/100 cm2, respectively. The lower reduction in APCs at the neck area indicated that the treatment may not be as effective there, possibly because of the design of the Pasteurization equipment. Generic Escherichia coli populations were low at all locations before treatment, with populations on 32% of all carcasses sampled being less than the detection limit of the study (5.0 CFU/100 cm2). After treatment, E. coli populations were significantly lower (P < or = 0.01) than populations before treatment and 85% of all carcasses sampled had E. coli populations below the detection limit. The maximum E. coli population detected after treatment was 25 CFU/100 cm2. For enteric bacterial populations, no differences were observed in the effectiveness of the treatment among the five carcass locations.

Monica A. Ponder - One of the best experts on this subject based on the ideXlab platform.

  • Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-Steam Pasteurization
    International Journal of Food Microbiology, 2020
    Co-Authors: Jennifer C. Acuff, Robert C. Williams, Claire M. Marik, Kim Waterman, Daniel L. Gallagher, Haibo Huang, Monica A. Ponder
    Abstract:

    Abstract Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Listeria monocytogenes have been isolated from low water activity foods (LWAF), where they may survive for extended periods. The ready-to-eat nature of many LWAF, such as dried fruits and nuts, warrants effective post-harvest thermal treatment for the reduction of pathogens such as low-temperature, saturated Steam, also known as vacuum-assisted Steam Pasteurization. The objective of this study was to determine reductions of Salmonella, STEC, L. monocytogenes, and a possible surrogate (Pediococcus acidilactici) on dried apricot halves, whole macadamia nuts, and raisins after treatment with vacuum-assisted Steam at three temperatures (62 °C, 72 °C, or 82 °C) and multiple time intervals. Bacterial inactivation was variable between commodities, with higher temperatures and longer times necessary to achieve comparable reductions of pathogens on apricot halves and macadamia nuts compared to raisins. Reductions of the tested pathogens were comparable; therefore, one species was not more resistant than the others. Pathogens were reduced by 5-log CFU/g on apricot halves after 20 min at 72 °C and after 5 min at 82 °C. Longer treatment times were necessary to achieve reductions of each pathogen on macadamia nuts. Pathogens were reduced by nearly 5 log CFU/g on macadamia nuts after 38 min at 72 °C (4.6–6.5 log CFU/g) and after 12 min at 82 °C (4.9–5.7 log CFU/g). Reductions of pathogens on raisins were achieved at lower temperatures than necessary for the other foods. A 5-log reduction for each of the pathogens (CFU/g) on raisins occurred after 20 min at 62 °C and after 5 min at 72 °C. Overall, the reductions of the pathogens exceeded those of P. acidilactici on both the dried fruits and macadamia nuts. Statistically significant differences, indicating greater confidence as a conservative surrogate, were observed at lower treatment temperatures. Inactivation kinetics were modeled for each pathogen on each food type and temperature. Bacterial survival was best described by the Weibull model for raisins and macadamia nuts, while the Gompertz model best described reductions on apricot halves according to Akaike information criterion (AIC) and root-mean-square error (RMSE) evaluations. Water activity and moisture content were increased due to the treatments, which could be addressed through implementation of drying steps. Thermal inactivation kinetic models and 5-log reduction parameters can help food processors design and evaluate similar vacuum-assisted Steam interventions to comply with FSMA regulations and preventive control plans. However, results or model predictions should not be extrapolated to assume the safety of other types of foods.

  • Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization
    Frontiers in Sustainable Food Systems, 2018
    Co-Authors: Jordan J. Newkirk, Jennifer C. Acuff, Chris B. Caver, Kumar Mallikarjunan, Brian D. Wiersema, Robert C. Williams, Monica A. Ponder
    Abstract:

    Spices, including black pepper and cumin seeds, have been implicated in recent outbreaks of salmonellosis and prompted recalls of ready-to-eat products containing contaminated spices. Vacuum-assisted Steam Pasteurization is performed to improve the safety and quality of many low water activity products, however process parameters associated with inactivation on whole spices are not well described. The objective of this study was to determine the effectiveness of a lab-scale vacuum-assisted Steam process for the inactivation of Salmonella enterica and its potential surrogate Enterococcus faecium ATCC 8459 inoculated onto the surface of whole peppercorns and cumin seeds. In addition, the effect of two inoculation preparation methods (growth on tryptic soy agar (TSA) or inclusion within a native microbiota biofilm), on the reduction of S. enterica serovars or E. faecium was compared on Steam pasteurized whole black peppercorns. Spices were processed using Steam under a vacuum to achieve a mean product temperature of 86.7 ± 2.8 °C for different dwell times. Salmonella inoculated using the TSA-grown method, required 83 s and 70 s respectively to achieve a 5-log reduction of Salmonella on peppercorns and cumin seeds. Longer time periods were needed to achieve a 5-log reduction of Salmonella when it was present in a native biofilm on whole peppercorns. Survivor estimations were best predicted by the Weibull models. The mean log reductions of E. faecium were 0.9 log CFU/g lower than Salmonella on whole black peppercorns inoculated using the TSA-grown cells (P = 0.0021). The mean log reductions of Salmonella and E. faecium prepared using the biofilm-inclusion method were not significantly different (P = 0.76). E. faecium log CFU/g reductions were not significantly different compared to Salmonella on whole cumin seeds (P = 0.42) indicating that while reductions are comparable the surrogate may not always provide a conservative indication of complete Salmonella elimination for all spices processed using vacuum-assisted Steam.

  • Data_Sheet_1_Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization.pdf
    2018
    Co-Authors: Jordan J. Newkirk, Jennifer C. Acuff, Chris B. Caver, Kumar Mallikarjunan, Brian D. Wiersema, Robert C. Williams, Monica A. Ponder
    Abstract:

    Spices, including black pepper and cumin seeds, have been implicated in outbreaks of salmonellosis and prompted recalls of ready-to-eat products containing contaminated spices. Vacuum-assisted Steam Pasteurization is performed to improve the safety and quality of many low water activity products, however process parameters associated with inactivation on whole spices are not well described. The objective of this study was to determine the effectiveness of a lab-scale vacuum-assisted Steam process for the inactivation of Salmonella enterica and its potential surrogate Enterococcus faecium ATCC 8459 inoculated onto the surface of whole peppercorns and cumin seeds. In addition, the effect of two inoculation preparation methods [growth on tryptic soy agar (TSA) or inclusion within a native microbiota biofilm], on the reduction of S. enterica serovars or E. faecium was compared on Steam pasteurized whole black peppercorns. Spices were processed using Steam under a vacuum to achieve a mean product temperature of 86.7 ± 2.8°C for different dwell times. Salmonella inoculated using the TSA-grown method, required 83 and 70 s respectively to achieve a 5-log reduction of Salmonella on peppercorns and cumin seeds. Longer time periods were needed to achieve a 5-log reduction of Salmonella when it was present in a native biofilm on whole peppercorns. Survivor estimations were best predicted by the Weibull models. The mean log reductions of E. faecium were 0.9 log CFU/g lower than Salmonella on whole black peppercorns inoculated using the TSA-grown cells (P = 0.0021). The mean log reductions of Salmonella and E. faecium prepared using the biofilm-inclusion method were not significantly different (P = 0.76). E. faecium log CFU/g reductions were not significantly different compared to Salmonella on whole cumin seeds (P = 0.42) indicating that while reductions are comparable the surrogate may not always provide a conservative indication of complete Salmonella elimination for all spices processed using vacuum-assisted Steam.Highlights- E. faecium is a surrogate for Salmonella on Steam processed whole black peppercorn.- E. faecium is not a conservative surrogate for Salmonella on Steam processed >85°C whole cumin.

J.d. Collins - One of the best experts on this subject based on the ideXlab platform.

  • an assessment of Steam Pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses
    Food Microbiology, 2003
    Co-Authors: Paul Whyte, K Mcgill, J.d. Collins
    Abstract:

    Abstract The effects of Steam Pasteurization and hot water immersion treatments on the microbiological profile of whole broiler carcasses and thigh pieces were investigated. Hot water immersion of broiler thigh pieces for 10 s at 80°C and 85°C resulted in significant reductions of 1.09 and 1.25 cfu g −1 in total viable bacteria ( P ⩽0.05). Significant decreases in the numbers of thermophilic Campylobacter were observed on artificially contaminated skin samples following 10 s immersions in water maintained at 75°C, 80°C or 85°C ( P ⩽0.05). A 20 s immersion in water at 80°C and 85°C resulted in significant reductions in the recovery of total viable bacteria, Enterobacteriaceae and Campylobacter ( P ⩽0.05). Statistically insignificant reductions in the counts of total viable bacteria together with levels of Enterobacteriaceae and thermophilic campylobacters were observed on broiler carcasses exposed to atmospheric Steam at 90°C for 12 s when compared to untreated control carcasses. When the exposure time in the Steam Pasteurization chamber was increased to 24 s, significant reductions in the counts of these organisms were observed with 0.75, 0.69 and 1.3 log 10  cfu g −1 decreases in total viable counts, Enterobacteriaceae and campylobacters , respectively ( P ⩽0.05). Visible damage to the outer epidermal skin tissue was observed in both the hot water immersion and Steam Pasteurization treatments used in the current study.

Curtis L. Kastner - One of the best experts on this subject based on the ideXlab platform.

  • Establishment of minimum operational parameters for a high-volume static chamber Steam Pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.
    Foodborne Pathogens and Disease, 2005
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Curtis L. Kastner, James L. Marsden
    Abstract:

    A static chamber Steam Pasteurization unit (SPS 400-SC™) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water...

  • Effectiveness of a laboratory-scale vertical tower static chamber Steam Pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.
    Journal of Food Protection, 2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, ...

  • Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on
    2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.98C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided #0.3 log CFU/cm 2 reductions. Chamber temperatures of 82.2 and 87.88C were ineffective (P . 0.05) at all exposure times. At 93.38C, significant reductions (.1.0 log CFU/cm 2 ) were observed at exposure times of $6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.98C treatment was consistently the most effective, with exposure times of $9 s resulting in .3.5 log CFU/cm 2 reductions for all pathogens.

  • EVALUATION OF CHANGES IN MICROBIAL POPULATIONS ON BEEF CARCASSES RESULTING FROM Steam Pasteurization
    Kansas Agricultural Experiment Station Research Reports, 1998
    Co-Authors: Theodore L. Brown, P.e. Peters, Donald H. Kropf, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner
    Abstract:

    Summary The Steam Pasteurization process (SPS result in emergence of “new” microorganisms 400) developed by Frigoscandia Food Pro- and lead to new issues in meat safety. cess Systems (Bellevue, WA) was effective in Changes in microflora caused by a decontamreducing bacterial populations in both labora- ination or processing treatment must be tory and commercial settings. The objective evaluated to ensure that new problems are of Steam Pasteurization and other meat de- not being created. Conversely, certain decontamination measures is to extend product contamination treatments may select for shelf life and improve safety by inhibiting or microflora that improve shelf life and even inactivating pathogens, while at the same sensory quality. Each decontamination strattime maintaining acceptable meat quality egy should be evaluated individually to ascercharacteristics. The effects of Steam pasteur- tain its effects on the resulting microbiologiization on beef carcass bacterial populations cal safety and quality of meat products. were evaluated at two large commercial beef processing facilities. A shelf-life study also This experiment examined the effects of was conducted to determine the microbial Steam Pasteurization on beef carcass profiles of vacuum packaged beef loins from microflora. Our goal was to identify the pasteurized and non-pasteurized carcasses. types of native microflora of beef carcasses Steam Pasteurization greatly reduced total before and after Steam Pasteurization and to beef carcass bacterial populations and was observe any changes resulting from this most effective in reducing gram negative treatment, compared to nontreated carcasses. organisms, including potential enteric patho- The changes in microflora in vacuum-packgens of fecal origin. Thus, the relative per- aged beef subprimals over time caused by centage of gram positive microflora on beef Steam Pasteurization of carcasses also were carcass surfaces, especially Bacillus spp. and analyzed. Staphylococcusspp., increased.

  • Steam Pasteurization to greatly reduce the incidence of pathogens on beef carcasses
    1998
    Co-Authors: Randall K. Phebus, Curtis L. Kastner
    Abstract:

    Randy, Phebus & Curtis Kastner, Steam Pasteurization to greatly reduce the incidence of pathogens on beef carcasses, Kansas State University, January 1998.

Deanna D. Retzlaff - One of the best experts on this subject based on the ideXlab platform.

  • Establishment of minimum operational parameters for a high-volume static chamber Steam Pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.
    Foodborne Pathogens and Disease, 2005
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Curtis L. Kastner, James L. Marsden
    Abstract:

    A static chamber Steam Pasteurization unit (SPS 400-SC™) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water...

  • Effectiveness of a laboratory-scale vertical tower static chamber Steam Pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.
    Journal of Food Protection, 2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.9°C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided ≤0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8°C were ineffective (P > 0.05) at all exposure times. At 93.3°C, significant reductions (>1.0 log CFU/cm2) were observed at exposure times of ≥6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9°C treatment was consistently the most effective, ...

  • Effectiveness of a Laboratory-Scale Vertical Tower Static Chamber Steam Pasteurization Unit against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua on
    2004
    Co-Authors: Deanna D. Retzlaff, Randall K. Phebus, Abbey L. Nutsch, Curtis L. Kastner, James Riemann, James L. Marsden
    Abstract:

    A laboratory-scale vertical tower Steam Pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and Steam chamber temperatures (82.2, 87.8, 93.3, and 98.98C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after Steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no Steam treatment) was the experimental control and provided #0.3 log CFU/cm 2 reductions. Chamber temperatures of 82.2 and 87.88C were ineffective (P . 0.05) at all exposure times. At 93.38C, significant reductions (.1.0 log CFU/cm 2 ) were observed at exposure times of $6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.98C treatment was consistently the most effective, with exposure times of $9 s resulting in .3.5 log CFU/cm 2 reductions for all pathogens.

  • Antibacterial effectiveness of a second generation Steam Pasteurization™ system for beef carcass decontamination
    Kansas Agricultural Experiment Station Research Reports, 1999
    Co-Authors: A. Truax, Randall K. Phebus, S. Sporing, S.a. Rueger, M. Schafer, L.k. Bohra, L. Harris, Deanna D. Retzlaff
    Abstract:

    The original commercial Steam PasteurizationTM System (SPS 400) involved a sealable moving car by which carcass sides were carried through the Steam chamber at standard line speeds. A second generation “static chamber” system (SPS 400-SC) eliminates the mechanical moving car and has been installed in a large beef slaughter facility. We collected data to verify SPS 400-SC’s effectiveness at chamber temperatures from 185 to 205EF in a batch process mode (only test carcasses passing through the unit at variable intervals to facilitate collection of research samples) and at 190EF with the system running continuously. Tissue samples were obtained from different carcass anatomical locations to evaluate the uniformity of thermal treatment. Batch-type Steam treatment at 185 and 190EF did not consistently produce significant bacterial reductions on the five anatomical locations sampled. Batch processing at 195, 200, and 205EF provided increasingly greater total bacterial reductions, ranging from 1.0 to 2.0 log colony forming units (CFU)/cm2. Under continuous operation at 190EF, typical of commercial operation, total bacterial reductions at the carcass midline averaged 1.6 log CFU/cm2. The new SPS design is substantially simplified in terms of moving components and should offer highly efficient operation and less mechanical upkeep, extremely important in Hazard Analysis Critical Control Point (HACCP) programs, which require assurance of virtually 100% system operation. The new SPS 400-SC design will provide beef processors a very effective and reliable means of assuring that microbiologically clean carcasses enter the holding cooler, thus substantially reducing the risk of pathogenic contamination. (