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Effect of Meat Packaging Technologies on the Safety and Spoilage-Indicating Characteristics of Ground Beef � Phase 1: Safety Characteristics

Investigators
Miller, Mark; Brooks, Chance; Brashears, Mindy
Institutions
Texas Tech University
Start date
2005
End date
2006
Objective
To determine the safety of ground beef packaged with carbon monoxide gas flush, hioxygen gas flush, and rosemary oleoresin in modified atmosphere packaging of ground beef patties by determining the growth or survival of E. coli O157:H7 and Salmonella over time.
More information
Findings: The impact of various packaging methods on the survival and growth of E. coli O157:H7 and Salmonella in ground beef was evaluated in this study. Product was stored in retail display cases under refrigeration temperatures. After 14 and 21 days of storage, the numbers of both Salmonella and E. coli O157 increased in product subjected to traditional overwrap packaging. For product packaged in modified atmospheres (high-oxygen (80% O2 / 20% CO2) and low-oxygen carbon monoxide (0.4% CO, 30% CO2, 69.6% N2) both with and without rosemary oleoresin) the total numbers of Salmonella and E. coli O157:H7 decreased over time. Modified atmospheres may be inhibitory to food-borne pathogens and may provide added safety to ground beef products.
Funding Source
Nat'l. Cattlemen's Beef Assoc.
Project number
BC-2005-12
Categories
Bacterial Pathogens
Salmonella
Escherichia coli
Packaging Residues
Commodities
Produce