Post-processing control strategies for STEC in beef

The intended use of raw beef is an important factor to consider in the selection

and implementation of methods for STEC control. If the product is not intended

to remain intact, STEC present on the exterior of meat may be internalized during

the non-intact production process, such as grinding and mechanical tenderization.

In such cases, cooking to a rare or medium-rare internal temperature may not

be sufficient to destroy STEC throughout the product. It is critical, therefore, that

primal, sub-primal, and other cuts intended to be non-intact products should be

treated by interventions to reduce or eliminate STEC.

During carcass fabrication, the carcass is broken down into consumer portions,

which includes additional product preparation and handling. All these steps

increase the surface area of the product, the likelihood of contamination spread is

great, therefore the application of inventions to reduce STEC at fabrication can be

impactful.

During mechanical tenderization of meats, the needles or blades used in the process

of tenderization can physically transfer foodborne pathogens from the surface into

the interior of the beef cuts. This has prompted the development of interventions

that can reduce the internalization of surface STEC (Currie et al., 2019). Some nations

have required registered plants to affix a label (Mechanically Tenderized Beef

[MTB]) to products and to include safe cooking instructions for the consumers,

stating “Cook to a minimum internal temperature of 63 °C” (Health Canada, 2014).

Raw ground beef and ground beef-based products (e.g. hamburger patties), pose a

higher risk to human health than intact beef because of its greater contact surface

and the higher degree of handling and processing involved with production.

During the mincing/grinding process, microbial transfer from the external surfaces

into the mass of the ground beef is likely to occur; therefore, it is important to

implement GHP, GMP, and HACCP principles as well as intervention measures

throughout the ground beef production chain to minimize STEC exposure and

contamination. In several nations, all beef used in grinding is required to be tested

for contamination by specific STEC serotypes (USDA, 2016, 2017).

Despite all the control measures applied at the previous stages of production,

contamination of STEC in ground beef can still be detected, albeit mostly at low

concentration. This remains a critical issue, however, because of the low infectious

dose of STEC, hence interventions still need to be applied at all stages of ground

beef production, product manufacturing, packaging, and distribution.

Since ground beef is perishable, it is important to apply control measures

properly during the transport and storage of the carcasses/beef cuts before grinding.

Maintaining temperature (< 7 °C) is an important parameter that should be

controlled throughout the ground beef production chain to reduce the growth of

STEC through distribution, retail sale, and until the product reaches the consumer

(Duffy et al., 2005). Packaging processes, including interventions, for ground/

minced products are also critical for ensuring STEC control. Product labels should

contain sufficient information about interventions applied, while also guiding the

purchaser with safe handling and preparation guidelines (e.g. use-by dates and the

need for thorough cooking on the label).

Although the implementation of the interventions in the post-processing phase are

mostly to improve microbial safety of fresh ground beef, other essential parameters

must also be considered, such as the extension of product shelf-life and consumer

acceptance (e.g. maintenance of sensory qualities without altering organoleptic

characteristics; inclusion of package labeling regarding the treatment, guidance

for safe handling).

The antimicrobial interventions implemented throughout the beef production

the chain can vary depending on the country’s regulations and the volume of production

as well as the destination of the product (e.g. local consumption vs export market).

Intervention strategies used in post-processing should be safe and suitable to be

broadly approved by the regulations of different nations.

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Reference: Control measures for Shiga toxin-producing Escherichia coli (STEC) associated with meat and dairy products Food and Agriculture Organization of the United Nations World Health Organization