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Cattle Washing Research Studies


<p>Many carcass pathogen intervention systems (hot water rinsing, steam pasteurization, organic acid sprays, etc.) have been developed to help minimize pathogen presence on beef carcasses. However, pathogens continue to be present at different stages throughout the processing chain and may be found in products that are delivered to the consumer. Although proper cooking will destroy these pathogens, the processor cannot simply rely on the end consumer to properly cook the product. For this reason, if an intervention system can be applied at a step either before or during the harvest or fabrication process, then processors could take necessary actions towards further enhancing their products’ safety and meeting consumer expectations.</p>

Savell, Jeffrey
Texas A&M University
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