Reciprocal Meat Conference Abstracts

Reduction of Salmonella in Pork Trimmings

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Abstract

ObjectivesThe objective of the current study was to determine the efficacy of dipping pork trimmings in acetic acid on Salmonella reduction.Materials and MethodsPork loins were purchased from a commercial purveyor and trimmed of external fat and connective tissues, leaving only the longissimus muscle, which was further cut into 2.5 cm (W) × 2.5 cm (L) × 1.3 cm (H) cubes. Pork cubes were randomly assigned to a negative control (no inoculation, no dipping; NEG), a positive control (inoculation, no dipping; POS), acetic acid dipping at 21°C (ACC) and acetic acid dipping at 50°C (ACH) with a 15-, 45-, or 75-s dipping duration (n = 10 per treatment × time combination). Two inoculation levels, 108 Colony Forming Unit (CFU)/cube of bioluminescent gene-modified (Lux) or 105 CFU/cube of nalidixic acid-resistant Salmonella enteritica serovar Typhimurium, were inoculated onto pork cubes to determine the antibacterial effects of each treatment condition by in vivo bioluminescence imaging system (IVIS) or direct CFU measurement on XLD agar, respectively. In Experiment 1, the cubes were dipped for 15 s to measure the reduction effects by employing both IVIS and CFU. In Experiment 2, cubes were dipped with three dipping durations and the CFU were calculated. The common logarithm of Lux and CFU were calculated and analyzed by the GLIMMIX procedure of SAS v9.4 (SAS Institute Inc., Cary, NC). Actual probability values were reported.ResultsIn Experiment 1, at 108 inoculation level, ACC and ACH reduced the growth of Salmonella by 1.8 and 1.6 log, respectively (P < 0.001) without treatment difference (P = 0.207). However, at 105 inoculation level, ACC and ACH reduced Salmonella by 0.2 and 0.3 log, respectively (P ≤ 0.026). In Experiment 2, at 105 inoculation level with three dipping durations, the ACH treatment reduced Salmonella by 0.9 log more than the ACC treatment (P < 0.001). The 75-s dipping duration was the most effective, providing a reduction of 0.7-log more than the 15-s duration (P = 0.001). No 2-way treatment × time interaction was observed (P = 0.104).ConclusionThe present study suggests that the pork trimmings be dipped into 3% acetic acid solution at 50°C for at least 75 s to ensure the safety of further processed pork products.

Keywords: Salmonella reduction, acetic acid, pork trimmings, pathogen contamination

How to Cite:

Cobb, H. C., Sajeev, D., Thames, H. T., Park, S., White, S. B., Feugang, J. M., Sukumaran, A. T. & Dinh, T. T., (2019) “Reduction of Salmonella in Pork Trimmings”, Meat and Muscle Biology 3(2). doi: https://doi.org/10.22175/mmb.10844