Heat Method to Kill Salmonella Less Effective on Whole Cuts of Beef

Although the interior of whole cuts of beef products has long been assumed to be sterile, contamination and survival of pathogens have been reported. Studies have found that Salmonella does migrate and survive inside the muscle.

Researchers at Michigan State University evaluated the relationship between heat resistance of Salmonella and degree of grinding (whole muscle, coarsely ground, finely ground, and beef puree). All products came from the same original lot of beef and received the same thermal treatment.

Researchers suspected that the water status in meat may impact the effectiveness of Salmonella inactivation and that bacteria may be suspended in the liquid component of the food.

Salmonella exhibited greater heat resistance in whole muscle beef. The physical structure of beef products influenced Salmonella heat resistance. However, no significant difference in thermal resistance was seen between coarsely ground, finely ground and pureed samples, according to lead researcher Bradley Marks.

To receive a copy of the study, please contact Jeannie Houchins at jhouchins@ift.org.

About IFT

The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere. Founded in 1939, IFT is a nonprofit scientific society with 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT champions the use of sound science across the food value chain through knowledge sharing, education, and advocacy, encouraging the exchange of information, providing both formal and informal educational opportunities, and furthering the advancement of the profession. IFT has offices in Chicago, Illinois, and Washington, D.C.