TY - JOUR
T1 - Survival of Salmonella on cuts of beef carcasses subjected to dry aging
AU - Knudsen, G.M.
AU - Sommer, H.M.
AU - Sørensen, N.D.
AU - Olsen, John Elmerdahl
AU - Aabo, Søren
N1 - © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.
PY - 2011/10
Y1 - 2011/10
N2 - Aims: The aim of this study was to determine the survival of 15 different strains of Salmonella of selected serotypes during prolonged cold storage of beef. Methods and Results: Fifteen strains of eight different serotypes of Salmonella were spiked onto fresh cuts beef portions, and the survival was followed during storage in a laboratory cooling system. Over a 14-day period, all strains were reduced significantly in numbers; however, strains of Salmonella Typhimurium DT104 and Salmonella Enteritidis PT4 and PT8 survived significantly longer than strains of the serovars Dublin, Derby, Infantis and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef during cold storage but the survival is strain dependent. Significance and Impact of the Study: From a hygienic point of view, cold storage of unpacked beef, which is still performed in small slaughterhouses, is a good alternative to vacuum packaging.
AB - Aims: The aim of this study was to determine the survival of 15 different strains of Salmonella of selected serotypes during prolonged cold storage of beef. Methods and Results: Fifteen strains of eight different serotypes of Salmonella were spiked onto fresh cuts beef portions, and the survival was followed during storage in a laboratory cooling system. Over a 14-day period, all strains were reduced significantly in numbers; however, strains of Salmonella Typhimurium DT104 and Salmonella Enteritidis PT4 and PT8 survived significantly longer than strains of the serovars Dublin, Derby, Infantis and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef during cold storage but the survival is strain dependent. Significance and Impact of the Study: From a hygienic point of view, cold storage of unpacked beef, which is still performed in small slaughterhouses, is a good alternative to vacuum packaging.
U2 - 10.1111/j.1365-2672.2011.05094.x
DO - 10.1111/j.1365-2672.2011.05094.x
M3 - Journal article
C2 - 21714838
SN - 0370-1778
VL - 111
SP - 848
EP - 854
JO - Proceedings of the Society for Applied Bacteriology
JF - Proceedings of the Society for Applied Bacteriology
IS - 4
ER -