Date of Award:

8-2011

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Jeffery Broadbent

Committee

Jeffery Broadbent

Committee

Charles Carpenter

Committee

Scott Ensign

Abstract

Experiments were performed to investigate the effects of wash treatments, consisting of hot water, 2% lactic, 2% acetic, or 2% levulinic acid, for decontamination of pathogenic bacteria previously inoculated onto meat surfaces, to inhibit growth of pathogenic bacteria inoculated onto previously washed meat surfaces, and on the organoleptic quality of sliced turkey roll and beef trim. Acid washes were no more effective at reducing Escherichia coli O157:H7 on beef plate, Listeria monocytogenes on sliced turkey roll, and Salmonella on pork belly than was water wash. Only lactic acid treatment was more effective than water at reducing Salmonella on chicken skin, but by less than 1 log CFU/cm2. Increasing wash temperatures with 2% levulinic acid did not reduce E. coli O157:H7 on beef plate. Organic acid washes did not protect against growth of L. monocytogenes and E. coli O157:H7. Acetic acid prevented growth of Salmonella, but only on chicken skin. Organic acid spray treatments of sliced turkey roll and beef trim did not affect consumer liking of turkey roll or cooked ground beef patties. Acid treatments had some effect on instrumental color measurements, but these appear to have little practical significance. Overall, washing with 2% organic acid solutions was no more effective at reducing pathogenic bacteria on meat surfaces than washing with water.

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Comments

This work made publicly available electronically on September 1, 2011.

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