Research Results Suggest Two New Organic Treatments For Inhibiting E. coli O157:H7

Checkoff-funded research has shown two organic treatments are effective in inhibiting the growth of E.coli O157:H7.  FDA and USDA recently have approved lactoferrin for use as an E.coli 0157:H7 intervention step.  Lactoferrin, a protein naturally found in milk, prevents pathogenic bacteria from attaching to meat surfaces.

Colorado State University researchers Justin Ransom and Keith Belk recently completed a checkoff-funded study that evaluated the use of activated lactoferrin alone and in combination with lactic acid as a treatment on beef tissue, steak and ready-to-eat products.   Results of the study support use of lactic acid (prior to, or following, inoculation with pathogens) especially for reducing growth of Salmonella Typhimurium on vacuum-packaged bologna, vacuum-packaged beef cuts and retail packaged beef cuts as well as for decontaminating freshly harvested beef carcasses.

This intervention step gives the beef industry another tool as it works to increase food safety and comply with ever-tightening federal regulations.  The research is coordinated on behalf of the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association (NCBA).

“Ensuring food safety is one of the top concerns of those involved in the beef industry,” says J.O. Reagan, vice president of Research and Knowledge Management for the National Cattlemen’s Beef Association.  “Since 1994 cattlemen through their $1 per head checkoff have invested more than $12 million to improve the safety of the product they produce for consumers.  More than 80 percent of checkoff-funded E. coli research has been adopted for use by the beef industry.”

National Beef Packing Company has indicated it will use lactoferrin in its plants.

Researchers and beef packers/processors have addressed consumer food safety concerns by developing a variety of methods that are now implemented, or are being further developed, to reduce numbers of bacteria on beef and beef products and improve microbiological safety.  These include:

·     Hide cleaning;

·     Chemical dehairing at slaughter;

·     Spot-cleaning of carcasses by knife-trimming or steam/hot water vacuuming;

·     Spraying/washing/rinsing of carcasses before evisceration and/or before chilling, with water, chemical solutions and/or steam or hot water; and

·     Lactobacillus acidophilus and Tasco 14 as animal feed additives