TRISODIUM PHOSPHATE (TSP) TREATMENT OF BEEF SURFACES TO REDUCE ESCHERICHIA-COLI O157/H7 AND SALMONELLA-TYPHIMURIUM

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 degrees 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 fascia 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. typhimurium and more efficient in removing both bacteria from fat surfaces than from fascia.