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Rinse & Chill Technology Novel Intervention for reduction of undesirable bacteria on beef carcasses and On-going Protection from coliforms and E. coli.

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Presentation on theme: "Rinse & Chill Technology Novel Intervention for reduction of undesirable bacteria on beef carcasses and On-going Protection from coliforms and E. coli."— Presentation transcript:

1 Rinse & Chill Technology Novel Intervention for reduction of undesirable bacteria on beef carcasses and On-going Protection from coliforms and E. coli in vacuum packaged ground beef

2 Rinse & Chill Technology Developed by MPSC, Inc. – St. Paul, MN Post bleed vascular technology Involves vascular rinse and chill of carcasses with a solution of saccharides, sodium chloride and phosphates

3 Rinse & Chill Technology Provides for statistically cleaner carcass samples with respect to aerobic microorganisms when compared with controls 2 h cooler sponge samples/3 sampling dates APC NAve. CFU/cm2 % Reduction P value (95% -.05) Control R&C %.039*

4 Rinse & Chill Technology Provides for statistically cleaner carcass samples with respect to coliforms microorganisms when compared with controls 2 h cooler sponge samples/3 sampling dates Coliforms NAve. CFU/cm2 % Reduction FrequencyP value (95% -.05) Control /90 R&C % 11/

5 Control vs. Rinse & Chill CFU/cm2 C = Control T = R&C

6 Rinse & Chill Technology Provides for statistically cleaner carcass samples with respect to aerobics microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates APCNAve. CFU/cm2 % Reduction P value (95% -.05) Control R&C %.009*

7 Rinse & Chill Technology Provides for statistically cleaner carcass samples with respect to coliforms microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates ColiformsNAve. CFU/cm2 % Reduction FrequencyP value (95% -.05) Control /50 R&C % 31/ *

8 Rinse & Chill Technology Provides for statistically cleaner carcass samples with respect to generic E. coli microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates Generic E. coli NAve. CFU/cm2 % Reduction FrequencyP value (95% -.05) Control /50 R&C % 16/ *

9 Control vs. Rinse & Chill CFU/g

10 Rinse & Chill Technology On-going Protection Significant on-going protection in further processing of carcasses, such as in ground beef Inoculated with E. coli 0157:H7; Vacuum packaged; 40F; 2 trials; triplicate Ave. (n=6) Day 1 Log10 CFU/g Day 17 Log10 CFU/g Day 31 Log10 CFU/g Day 50 Log10 CFU/g Day 70 Log10 CFU/g Day 92 Log10 CFU/g C R&C P value (95% -.05) *0.007*0.002*0.0006*0.021*

11 Vacuum-packaged ground beef; 40 F E. coli 0157:H7 Control vs. Rinse & Chill Log10 CFU/g Day

12 Rinse & Chill Technology Summary Carcass sponge Reduction in APC –40% –41.2% Reduction in coliforms –99.3% –67.8% Reduction in generic E. coli –83.7% Ground shoulder/chuck (50/50) Control – 2.38 log reduction in E. coli 0157:H7 in 91 days Rinse & Chill – 3.94 log reduction in E. coli 0157:H7 in 91 days


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