Temperature management to minimize ground beef aerobic and lactic acid bacteria growth

Authors

R.A. Mancini
Melvin C. Hunt
Donald H. Kropf
K.A. Hachmeister

Keywords

Cattlemen's Day, 2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Ground beef microbiology; Cold chain management

Abstract

Increasing storage and display temperature and time of ground beef significantly increased microbial counts but lean level had no effect. Prolonged storage at abusive temperatures (48°F) caused up to 90% unacceptable chubs and aerobic bacteria counts as high as 7.7 log10 CFU/g, which would render chubs unsatisfactory for further processing, packaging and sale. Thus, ground beef chubs should be stored at 32°F. and as briefly as possible to minimize pre- and post-display microbial counts. Maintaining both optimal storage and display temperatures is critical because combining abusive storage and display conditions resulted in the greatest microbial growth. Shelf life and wholesomeness benefits from maintaining cold (32°F) storage and display temperatures are clearly demonstrated.

Recommended Citation

Mancini, R.A.; Hunt, Melvin C.; Kropf, Donald H.; and Hachmeister, K.A. (2002) "Temperature management to minimize ground beef aerobic and lactic acid bacteria growth," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1731