Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins.

The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins.

Translocation of Orally Inoculated Following Mild Immunosuppression in Holstein Calves and the Presence of the in Ground Beef Samples.

The objective of this study was to determine if immunosuppression through daily dexamethasone (DEX) infusion altered translocation from the gastrointestinal tract. Weaned Holstein steers ( = 20; body weight [BW] = 102 ± 2.7 kg) received DEX ( = 10; 0.

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured , O157:H7, and serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated population and 25% of the treated population became sublethally injured. The highest sublethally injured population was found when cultures were treated with 3% NEO water.

Differentiation of commercial ground beef products and correlation between metabolites and sensory attributes: A metabolomic approach.

Three traditional grinds (commodity products) and 7 non-traditional grinds (branded products) were obtained to investigate the metabolites in ground beef associated with beef flavor or off-flavor. Three packaging methods were used: traditional overwrap, modified atmosphere package, and clear plastic retail chub. Samples were collected for sensory evaluation and metabolic profiling utilizing LC/MS.

A qualitative study of Southern U.S. consumers' top of the mind beliefs about the safety of local beef.

Following the Reasoned Action Approach, the aim of this study was to explore consumers' top-of-mind food safety beliefs about local beef. Beef consumers recruited from farmers' markets (N = 101) and grocery stores (N = 174) across the state of Alabama participated in face-to-face intercept surveys. The survey included closed- and open-ended questions designed to elicit consumers' food safety beliefs about local beef.

Survival and Metabolic Activity of Listeria monocytogenes on Ready-to-Eat Roast Beef Stored at 4 °C.

Three brands of commercial roast beef were purchased and artificially inoculated with a 5-strain Listeria monocytogenes cocktail at 2 inoculation levels (approximately 3 and 6 Log CFU/g). Although all 3 brands contained sodium diacetate and sodium lactate, inoculated Listeria cocktail survived for 16 d in all 3 brands; significant increases in L. monocytogenes numbers were seen on inoculated Brand B roast beef on days 12 and 16.

Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats.

Lactic acid (LA) and sodium metasilicate (SM) have been approved for use as antimicrobials on meat. The objectives were to determine optimum concentrations, temperatures and hot-water dips of LA and SM for reduction of Escherichia coli O157:H7, non-O157 Shiga-toxin producing E. coli (STEC), Salmonella spp.

Characterization and survival of environmental Escherichia coli O26 isolates in ground beef and environmental samples.

In addition to Escherichia coli O157:H7, shiga toxin-producing E. coli (STEC) O26 was added to the zero-tolerance adulterant list together with other 5 non-O157 STEC serogroups in 2012. Four farm O26 isolates were used in this study; they were obtained from a on-farm survey study conducted in Alabama.

Translocation of surface-inoculated Escherichia coli into whole muscle nonintact beef striploins following blade tenderization.

Translocation of Escherichia coli among beef loins processed with a mechanical tenderizer was evaluated. Two beef striploins were inoculated on the lean side with 6.4 to 7.