Validation of a static chamber steam pasteurization(TM) system for decontaminating beef carcasses; development of food safety educational materials for delivery through mediated formats

An automated, commercial scale steam-flushed pasteurization system (SPS 400™) has been extensively tested and proven effective at reducing bacteria on pre-rigor beef carcass sides. The SPS 400™ was redesigned to minimize mechanical maintenance and incorporate a static steam chamber. Laboratory scale and in-plant studies were initiated to evaluate the antimicrobial effectiveness of the new static steam chamber (SC) units, which could additionally provide an antimicrobial carcass treatment system for small and mid-sized beef processors.; The prototype vertical tower static chamber unit was significantly more effective at reducing pathogens compared to the steam-flushed unit in a laboratory study. Treatments at 93.3°C and 98.9°C with 6 to 15 sec exposure reduced inoculated pathogens by at least 1 log CFU/cm2. Treatment at 96.7°C for 8.5 sec reduced inoculated generic E. coli by 2.89 log CFU/cm2 and naturally occurring total aerobic bacteria by 2.74 log CFU/cm2 in a commercial scale prototype (SPS 30-SC). Treatment for 9 sec at 94.4°C in a commercial vertical tower unit (SPS 60-SC) reduced bacterial populations during an in-plant evaluation. The SPS 400-SC (horizontal chamber) large commercial system resulted in reductions of aerobic bacteria by at least 1.4 log CFU/cm2 at 85.0°C and 87.8°C in an in-plant study, and at 82.2°, 85.0°, and 87.8°C, coliforms, E. coli, and Enterobacteriaceae were reduced to undetectable levels (<0.42 CFU/cm2) in 59 out of 60 samples. In the first generation SPS 400, aerobic bacteria reductions were 1.35 log CFU/cm2 for 90.5° to 94.0°C treatment, and 0% of carcasses were positive for E. coli, 1.4% for coliforms, and 2.9% for Enterobacteriaceae. Bacterial reductions in the second generation unit (SPS 400-SC) were superior to the first generation unit (SPS 400).; Food safety education for food processing facility employees is an important component to an effective quality and safety program. An introductory level food safety course, Applied Microbiology for Meat and Poultry Processors, was developed for delivery through mediated formats to students at remote locations. This course describes microbiological concepts of immediate importance to personnel in the meat and poultry industry, including basic discussions of technologies, such as steam pasteurization, to control microbial contamination of products.