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Rinse & Chill  Technology

Rinse & Chill  Technology Novel Intervention for reduction of undesirable bacteria on beef carcasses and On-going Protection from coliforms and E. coli in vacuum packaged ground beef. Rinse & Chill  Technology. Developed by MPSC, Inc. – St. Paul, MN Post bleed vascular technology

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Rinse & Chill  Technology

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  1. Rinse & Chill TechnologyNovel Intervention for reduction of undesirable bacteria on beef carcasses and On-going Protection from coliforms and E. coli in vacuum packaged ground beef

  2. Rinse & Chill Technology • Developed by MPSC, Inc. – St. Paul, MN • Post bleed vascular technology • Involves vascular rinse and chill of carcasses with a solution of saccharides, sodium chloride and phosphates

  3. Rinse & Chill Technology • Provides for statistically “cleaner” carcass samples with respect to aerobic microorganisms when compared with controls 2 h cooler sponge samples/3 sampling dates

  4. Rinse & Chill Technology • Provides for statistically “cleaner” carcass samples with respect to coliforms microorganisms when compared with controls 2 h cooler sponge samples/3 sampling dates

  5. Control vs. Rinse & Chill CFU/cm2 C = Control T = R&C

  6. Rinse & Chill Technology • Provides for statistically “cleaner” carcass samples with respect to aerobics microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates

  7. Rinse & Chill Technology • Provides for statistically “cleaner” carcass samples with respect to coliforms microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates

  8. Rinse & Chill Technology • Provides for statistically “cleaner” carcass samples with respect to generic E. coli microorganisms when compared with controls 24 h cooler sponge samples/3 sampling dates

  9. Control vs. Rinse & Chill CFU/g

  10. Rinse & Chill TechnologyOn-going Protection • Significant on-going protection in further processing of carcasses, such as in ground beef • Inoculated with E. coli 0157:H7; • Vacuum packaged; 40F; 2 trials; triplicate

  11. Vacuum-packaged ground beef; 40 FE. coli 0157:H7Control vs. Rinse & Chill Log10 CFU/g Day

  12. Carcass sponge Reduction in APC 40% 41.2% Reduction in coliforms 99.3% 67.8% Reduction in generic E. coli 83.7% Ground shoulder/chuck (50/50) Control – 2.38 log reduction in E. coli 0157:H7 in 91 days Rinse & Chill – 3.94 log reduction in E. coli 0157:H7 in 91 days Rinse & Chill TechnologySummary

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