Translocation of natural microflora from muscle surface to interior by blade tenderization

Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks

“…In recent years, however, non-O157 Shiga toxin-producing strains have also been linked to outbreaks and cases worldwide (7,27). Our group and other investigators validated that mechanical tenderization of beef forces cells of Shiga toxin-producing E. coli into the deeper tissue of the meat (12,15,16,25). Of particular note, colleagues at Kansas State University (Manhattan) reported that 3 to 4% of surface-inoculated ECOH were transferred into the approximate geometric center of beef subprimals by blade tenderization (32,39).…”

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

“…Studies by Sporing (1999) and Phebus, Thippareddi, Sporing, Marsden, & Kastner (2000) indicated that 3e4% of E. coli O157:H7 cells on the surface of beef subprimals were internalized into the tissue by blade tenderization. The internalized E. coli O157:H7 cells may survive and result in illness, ranging from mild bloody diarrhea to severe and life-threatening hemolytic-uremic syndrome (Belongia, MacDonald, & Parham, 1991), if such products are intentionally (consumer preference) or unintentionally (accidental) undercooked (Hajmeer et al, 2000;Heller et al, 2007;Sofos et al, 2008). Therefore, the United States Department of Agriculture Food Safety and Inspection Service expanded the definition of E. coli O157:H7 as an adulterant to include non-intact beef products other than ground beef (USDA-FSIS, 1999).…”

“…In the United States, at least 18% of beef products available at the retail level have been mechanically-tenderized or injected with solutions for enhancement of tenderness and/or flavor (NCBA, 2006). A microbiological risk associated with injection of tenderization and marination solutions into beef muscle cuts is that these processes may lead to internalization of Escherichia coli O157:H7, or other foodborne pathogens, into the normally sterile deep tissues (Hajmeer et al, 2000;Heller et al, 2007;Sofos, Geornaras, Belk, & Smith, 2008). Studies by Sporing (1999) and Phebus, Thippareddi, Sporing, Marsden, & Kastner (2000) indicated that 3e4% of E. coli O157:H7 cells on the surface of beef subprimals were internalized into the tissue by blade tenderization.…”

“…Thus, the meat industry uses various tenderization techniques, such as aging, use of proteolytic enzymes, marination, electrical stimulation, flaking and forming, and mechanical tenderization to improve beef tenderness (Hajmeer, Ceylan, Marsden, & Phebus, 2000). In the United States, at least 18% of beef products available at the retail level have been mechanically-tenderized or injected with solutions for enhancement of tenderness and/or flavor (NCBA, 2006).…”

Translocation and Cross‐Contamination of E. coli O157 in Beef Eye‐of‐Round Subprimal Cuts Processed with High‐Pressure Needleless Injection

“…A small number of studies confirm that E. coli O157:H7 (Sporing 1999; Luchansky and others 2008) and other natural microbiota (Hajmeer and others 2000) can be translocated (moved from the surface to the interior) during blade tenderization of beef. The associated hazard is that such bacteria may not be exposed to the minimal recommended cooking temperatures needed to destroy them, and the bacteria instead remain viable, causing illness or even death (De Zuniga and others 1991; Tompkin and others 2001; USDA‐FSIS 2002; Gill and McGinnis 2004; Stopforth and others 2006; Sofos and others 2008).…”