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Controlling Bacteria In Beef Products

27 January 2010

US - The American Meat Institute Foundation (AMIF) has released a detailed supplemental request for proposals on controlling Escherichia coli O157:H7 and Salmonella in beef products. The specific research topics were formulated by AMIF’s Research Advisory Committee and are considered to be the issues of highest priority.

AMIF is seeking proposals to:

  • Determine the most effective location(s) in the production chain for ground beef to apply interventions to maximise reduction of microbial contamination.

  • Identify new and novel interventions that will reduce microbial contamination on ground beef.

  • Are interventions commonly used for reducing E. coli O157:H7 for ground beef and/or raw ground beef components, i.e. beef trimmings, etc. also effective in reducing Salmonella and Salmonella serotypes i.e. Salmonella Newport, Salmonella Typhimurium?

  • Is Salmonella that may be contained in the lymphatic system a potential public health concern?

  • Are there new and novel post-grinding interventions that can be applied to reduce microbial contamination in ground beef products?

  • Is E. coli O157:H7 contamination on blade tenderized and/or enhanced whole muscle beef products a potential public health concern? Enhanced whole muscle beef products include any product that is marinated and/or have some added aqueous solution that is distributed to the internal core of the whole muscle through injection, tumbling, etc.
For the complete request for proposals as well as proposal submission instructions please visit the AMIF Web site at ( ).

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