 | Use of interventions on beef trim is currently subjected
to USDA special approval processes. Several processors are using trim
interventions under special approval. |
| Use of Organic Acids
 | Acetic and Lactic Acids were similar in their ability
to reduce Salmonella spp and E. coli O157:H7 |
| There were no advantages of using higher
concentrations (5%) over lower concentrations |
| There were no negative impacts on sensory properties
during refrigerated storage or long-term frozen storage |
|
| Use of Acidified Sodium Chloride (ASC)
| ASC significantly reduced E. coli O157:H7 and
Salmonella spp in beef trim and in the ground beef |
| 1000 ppm was the dose used on the trim |
| There were no negative impacts on sensory properties
of the ground beef during refrigerated storage and long-term frozen storage |
|
| Use of Combinations of Interventions (ASC and Organic
Acids Combined) offered no additional reduction of the pathogens so using one
intervention is just as effective as a combination. |
