Trisodium Phosptiate (TSP) Treatment of Beef Surfaces to Reduce <i>Escherichia coli</i> O157:H7 and <i>Salmonella typhimurium</i>

Abstract

ABSTRACT Trisodium phosphate (TSP) was evaluated for removing attached E. coli O157:H7 and S. typhimurium from beef surfaces using microbiological plating and scanning electron microscopy (SEM). Both fat and fascia surfaces were exposed to 10 9 CFU/mL of each inoculum for 15 min and rinsed with 10% TSP solution (10°C) for 15 sec. Compared to controls, the level of E. coli O157:H7 was 1.35 and 0.92‐logs lower on TSP‐treated fat and fascia surfaces, respectively by plating. .S. typhimurium was 0.91‐ and 0.51‐logs lower, respectively. By SEM, TSP‐treated fabcia surfaces showed 1.39‐log and 0.86‐log reductions in E. coli O157:H7 and S. typhimurium , respectively. Overall, TSP was more effective on removing E. coli O157:H7 than S. typhimutium and more efficient in removing both bacteria from fat surfaces than from fascia.