The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef

The microbiological effects of routine cleaning of a common type of blade tenderizing equipment (Ross TC700MC) used with beef at a retail store meat fabrication facility were investigated. Swab samples were obtained from various parts of the equipment before and after its use on each of 5 days, with 17 samples being obtained on each occasion. The median numbers of aerobes recovered before or after use each day were mostly not significantly different (P > 0.05) and > 3.5 log cfu/sample. Enterobacteriaceae and coliforms were recovered after use each day at total numbers of 2.5 – 4.2 and 2.4 – 3.2 log cfu, respectively; and sometimes before use at total numbers of 1.7 – 3.9 and 0.7 – 2.1 log cfu, respectively. With more careful performance of cleaning procedures by facility staff and storing in a chiller, the numbers of aerobes recovered from the tenderizer before use were 3 log units less than the numbers found on the used equipment, and Enterobacteriaceae and coliforms were not recovered. Studies at a laboratory with a tenderizer used with beef cuts showed that cleaning was equally effective for reducing numbers of aerobic bacteria by ? 3 log units when carried out using water of 90 °C or 55 °C; and that drying of equipment was necessary to prevent growth of Enterobacteriaceae and coliforms on cleaned equipment not stored at chiller temperatures.