Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella

Authors

R. Forgey
T. Herald
L.J. Franken
C.A. Tanus
Randall K. Phebus
James L. Marsden

Keywords

Cattlemen's Day, 2005; Kansas Agricultural Experiment Station contribution; no. 05-144-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 943; Beef; Grovac™; E. coli O157:H7; Salmonella; Retail beef

Abstract

The Grovac™ intervention system was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella inoculated on the surfaces of beef trimmings. Designed to be used in a batch process, the Grovac™ system involves treating beef trimmings in a mixture of citric acid and a hypotonic salt solution while tumbling under vacuum. Beef trimmings were inoculated with a five-strain cocktail of E. coli O157:H7 and Salmonella, then subjected to no treatment, water with a 1-hour drain treatment, water with an overnight drain treatment, Grovac™ with a 1-hour drain treatment, and Grovac™ with an overnight drain treatment. Data indicated that the Grovac™ system may be a viable method for retailers to use with in-house beef grinding operations to reduce E. coli O157:H7 and Salmonella risks. Reductions in these pathogen populations were 85 and 80%, respectively, after draining for 18 hours at 36°F.

Recommended Citation

Forgey, R.; Herald, T.; Franken, L.J.; Tanus, C.A.; Phebus, Randall K.; and Marsden, James L. (2005) "Evaluation of the GrovacTM system for decontamination of retail beef trimmings to control E. coli O157:H7 and Salmonella," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1606