A team of Tasmanian food safety researchers have been working with industry to reduce E. coli bacteria.
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Tasmanian Institute of Agriculture researchers have been testing for the potentially pathogenic bacteria in beef at the JBS abattoir at Scone, NSW.
The project aim is to develop a solution that will enhance food safety for the red meat sector, research fellow Dr Jay Kocharunchitt said.
“We have found through our laboratory and pilot trials that spraying beef carcasses with oxidant and water during refrigeration, a process known as spray-chilling, causes significant reductions in E. coli numbers and helps maintain meat weight,” Dr Kocharunchitt said.
“...pathogenic E. coli are a risk to public health so there is no tolerance for them in some export markets.”
This trial builds on tests carried out at the JBS abattoir at Longford earlier this year.
“We captured microbiological data that gave us a baseline, which we have used to design the current trial at JBS’s abattoir,” he said.
“This trial will clarify the next steps to develop this method for commercial use.”
JBS Group Food Safety Quality Assurance manager Michael Johnston said JBS had invested in new technology to carry out the two-month trial.
“We’re working with TIA to ensure we keep up with the latest in microbiological research and development, which is of benefit to the Australian red meat industry,” Mr Johnston said.
The research is jointly administered and funded by Meat and Livestock Australia with financial support from the Australian Meat Processor Corporation.
For more information visit www.blogs.utas.edu.au/promep/