Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step

In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Caitlin E. Karolenko [verfasserIn] Arjun Bhusal [verfasserIn] Jacob L. Nelson [verfasserIn] Peter M. Muriana [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	5-log reduction biltong dried beef antimicrobial water activity

Übergeordnetes Werk:	In: Microorganisms - MDPI AG, 2013, 8(2020), 5, p 791
Übergeordnetes Werk:	volume:8 ; year:2020 ; number:5, p 791

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/microorganisms8050791

Katalog-ID:	DOAJ055917712

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allfields	10.3390/microorganisms8050791 doi (DE-627)DOAJ055917712 (DE-599)DOAJ75c097ab300e447486e05147642ef286 DE-627 ger DE-627 rakwb eng QH301-705.5 Caitlin E. Karolenko verfasserin aut Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA. <i<Salmonella sp.</i< 5-log reduction biltong dried beef antimicrobial water activity Biology (General) Arjun Bhusal verfasserin aut Jacob L. Nelson verfasserin aut Peter M. Muriana verfasserin aut In Microorganisms MDPI AG, 2013 8(2020), 5, p 791 (DE-627)750370696 (DE-600)2720891-6 20762607 nnns volume:8 year:2020 number:5, p 791 https://doi.org/10.3390/microorganisms8050791 kostenfrei https://doaj.org/article/75c097ab300e447486e05147642ef286 kostenfrei https://www.mdpi.com/2076-2607/8/5/791 kostenfrei https://doaj.org/toc/2076-2607 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 5, p 791
spelling	10.3390/microorganisms8050791 doi (DE-627)DOAJ055917712 (DE-599)DOAJ75c097ab300e447486e05147642ef286 DE-627 ger DE-627 rakwb eng QH301-705.5 Caitlin E. Karolenko verfasserin aut Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA. <i<Salmonella sp.</i< 5-log reduction biltong dried beef antimicrobial water activity Biology (General) Arjun Bhusal verfasserin aut Jacob L. Nelson verfasserin aut Peter M. Muriana verfasserin aut In Microorganisms MDPI AG, 2013 8(2020), 5, p 791 (DE-627)750370696 (DE-600)2720891-6 20762607 nnns volume:8 year:2020 number:5, p 791 https://doi.org/10.3390/microorganisms8050791 kostenfrei https://doaj.org/article/75c097ab300e447486e05147642ef286 kostenfrei https://www.mdpi.com/2076-2607/8/5/791 kostenfrei https://doaj.org/toc/2076-2607 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 5, p 791
allfields_unstemmed	10.3390/microorganisms8050791 doi (DE-627)DOAJ055917712 (DE-599)DOAJ75c097ab300e447486e05147642ef286 DE-627 ger DE-627 rakwb eng QH301-705.5 Caitlin E. Karolenko verfasserin aut Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA. <i<Salmonella sp.</i< 5-log reduction biltong dried beef antimicrobial water activity Biology (General) Arjun Bhusal verfasserin aut Jacob L. Nelson verfasserin aut Peter M. Muriana verfasserin aut In Microorganisms MDPI AG, 2013 8(2020), 5, p 791 (DE-627)750370696 (DE-600)2720891-6 20762607 nnns volume:8 year:2020 number:5, p 791 https://doi.org/10.3390/microorganisms8050791 kostenfrei https://doaj.org/article/75c097ab300e447486e05147642ef286 kostenfrei https://www.mdpi.com/2076-2607/8/5/791 kostenfrei https://doaj.org/toc/2076-2607 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 5, p 791
allfieldsGer	10.3390/microorganisms8050791 doi (DE-627)DOAJ055917712 (DE-599)DOAJ75c097ab300e447486e05147642ef286 DE-627 ger DE-627 rakwb eng QH301-705.5 Caitlin E. Karolenko verfasserin aut Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA. <i<Salmonella sp.</i< 5-log reduction biltong dried beef antimicrobial water activity Biology (General) Arjun Bhusal verfasserin aut Jacob L. Nelson verfasserin aut Peter M. Muriana verfasserin aut In Microorganisms MDPI AG, 2013 8(2020), 5, p 791 (DE-627)750370696 (DE-600)2720891-6 20762607 nnns volume:8 year:2020 number:5, p 791 https://doi.org/10.3390/microorganisms8050791 kostenfrei https://doaj.org/article/75c097ab300e447486e05147642ef286 kostenfrei https://www.mdpi.com/2076-2607/8/5/791 kostenfrei https://doaj.org/toc/2076-2607 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2020 5, p 791
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topic_title	QH301-705.5 Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step <i<Salmonella sp.</i< 5-log reduction biltong dried beef antimicrobial water activity
topic	misc QH301-705.5 misc <i<Salmonella sp.</i< misc 5-log reduction misc biltong misc dried beef misc antimicrobial misc water activity misc Biology (General)
topic_unstemmed	misc QH301-705.5 misc <i<Salmonella sp.</i< misc 5-log reduction misc biltong misc dried beef misc antimicrobial misc water activity misc Biology (General)
topic_browse	misc QH301-705.5 misc <i<Salmonella sp.</i< misc 5-log reduction misc biltong misc dried beef misc antimicrobial misc water activity misc Biology (General)
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title	Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step
ctrlnum	(DE-627)DOAJ055917712 (DE-599)DOAJ75c097ab300e447486e05147642ef286
title_full	Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step
author_sort	Caitlin E. Karolenko
journal	Microorganisms
journalStr	Microorganisms
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author_browse	Caitlin E. Karolenko Arjun Bhusal Jacob L. Nelson Peter M. Muriana
container_volume	8
class	QH301-705.5
format_se	Elektronische Aufsätze
author-letter	Caitlin E. Karolenko
doi_str_mv	10.3390/microorganisms8050791
author2-role	verfasserin
title_sort	processing of biltong (dried beef) to achieve usda-fsis 5-log reduction of <i<salmonella</i< without a heat lethality step
callnumber	QH301-705.5
title_auth	Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step
abstract	In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA.
abstractGer	In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA.
abstract_unstemmed	In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i<Salmonella</i< as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of <i<Salmonella</i< without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of <i<Salmonella</i< (<i<Salmonella</i< Thompson 120, <i<Salmonella</i< Heidelberg F5038BG1, <i<Salmonella</i< Hadar MF60404, <i<Salmonella</i< Enteritidis H3527, and <i<Salmonella</i< Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for <i<Salmonella</i< after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log<sub<10</sub< reduction of <i<Salmonella</i< and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (<i<p</i< < 0.05). We believe this is the first published report of a biltong process achieving <5.0 log<sub<10</sub< reduction of <i<Salmonella</i< which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	5, p 791
title_short	Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i<Salmonella</i< without a Heat Lethality Step
url	https://doi.org/10.3390/microorganisms8050791 https://doaj.org/article/75c097ab300e447486e05147642ef286 https://www.mdpi.com/2076-2607/8/5/791 https://doaj.org/toc/2076-2607
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author2	Arjun Bhusal Jacob L. Nelson Peter M. Muriana
author2Str	Arjun Bhusal Jacob L. Nelson Peter M. Muriana
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up_date	2024-07-03T17:47:19.853Z
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