The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef.

This study investigated the fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef. Beef samples were individually inoculated with S. Typhimurium ATCC 14028, S. Typhimurium 844, E. coli O157 EDL 933 or E. coli T13. Half the samples were subject to the same time-temperature chilling profile used for conventionally chilling beef carcasses while the other half was subject to hot boned conditions. The surface pH (5.5) and a (0.95 to 0.97) were stable. S. Typhimurium and E. coli O157 counts, which decreased by up to 1.0 and 1.5logcfucm, respectively, were statistically similar (P>0.05), regardless of the chilling regime applied, with the exception of E. coli O157 EDL 933, where the counts on hot boned beef were significantly (P<0.05) higher. It was concluded that any decrease in pathogenic bacteria during beef chilling may be significantly (P<0.05) less for hot boned beef depending on the bacterial strain. Hot boning may therefore result in an increased risk to the consumer.