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.

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

How to Cite:

Forgey, R., Herald, T., Franken, L., Tanus, C., Phebus, R. K. & Marsden, J. 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 1(1), 124-127. doi: https://doi.org/10.4148/2378-5977.1606