Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Strains and Growth Conditions
2.2. Beef Handling and Inoculation
2.3. Biltong Processing: Antimicrobials
2.4. Biltong Processing: Marination and Drying
2.4.1. Short-Term Biltong Marination Process
2.4.2. Extended Overnight Biltong Marination Process
2.4.3. Biltong Drying Process
2.5. Water Activity and Moisture-Loss Determination
2.6. Microbial Sampling and Enumeration of Beef
2.7. Statistical Analysis
3. Results
3.1. Short-Term Biltong Marination Process
3.2. Long-Term Biltong Marination Process
3.3. Temperature and Relative Humidity Measurements
3.4. Water Activity and Moisture-Loss Measurements
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Category | Substance | Intended Use of Product | Amount | Label Key a |
---|---|---|---|---|
Antimicrobials
| Lactic acid (5%). | Beef and pork sub-primals and trimmings. | 2% to 5 % solution of lactic acid, not to exceed 55 °C. | None under the accepted conditions of use (1) |
Antimicrobials
| An aqueous solution of sulfuric acid and sodium sulfate. | In the form of a spray, wash, or dip on the surface of meat (beef and pork) and poultry products processing. | Solution of sulfuric acid and sodium sulfate at concentrations sufficient to achieve a targeted pH range of 1.0–2.2 on the surface of meat and poultry. | None under the accepted conditions of use (1) |
Antimicrobials
| An aqueous solution of acidic calcium sulfate and lactic acid. | Applied as a continuous spray or a dip on raw poultry carcasses, parts, giblets, and ground poultry. | Acidic calcium sulfate sufficient for purpose; lactic acid not to exceed 5.0 % and 55 °C. | None under the accepted conditions of use (1) |
Antimicrobials
| A solution of water, acidic calcium sulfate, lactic acid, and sodium phosphate (solution with a pH range of 1.45 to 1.55). | Raw whole muscle beef cuts and cooked roast beef and similar cooked beef products (e.g., corned beef, pastrami, etc.). | A solution of water, acidic calcium sulfate, lactic acid, and sodium phosphate (solution with a pH range of 1.45 to 1.55) spray applied for up to 30 s of continual application *sodium phosphate on finished product must not exceed 5000 ppm. | Listed by common name in ingredients statement of multi-ingredient products. Single ingredient raw whole muscle beef cuts must be descriptively labeled (2) |
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Karolenko, C.E.; Bhusal, A.; Nelson, J.L.; Muriana, P.M. Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step. Microorganisms 2020, 8, 791. https://doi.org/10.3390/microorganisms8050791
Karolenko CE, Bhusal A, Nelson JL, Muriana PM. Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step. Microorganisms. 2020; 8(5):791. https://doi.org/10.3390/microorganisms8050791
Chicago/Turabian StyleKarolenko, Caitlin E., Arjun Bhusal, Jacob L. Nelson, and Peter M. Muriana. 2020. "Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step" Microorganisms 8, no. 5: 791. https://doi.org/10.3390/microorganisms8050791
APA StyleKarolenko, C. E., Bhusal, A., Nelson, J. L., & Muriana, P. M. (2020). Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step. Microorganisms, 8(5), 791. https://doi.org/10.3390/microorganisms8050791