After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of industry practices. Beef samples inoculated with STEC were treated with bacteriophage, lactic acid, and peroxyacetic acid and kept under vacuum or aerobic conditions. STEC loads were evaluated 30 min and 6 h after antimicrobial applications. Under aerobic conditions for 30 min and 6 h, phage reduced STEC in beef by approximately 1.4 log whereas organic acids led to a 0.5 log reduction. Under vacuum for 30 min, bacteriophage significantly reduced STEC by 1 log. No effects were observed when samples were treated with organic acids. Under vacuum after 6 h, bacteriophage reduced STEC loads by 1.4 log, lactic acid reduced by 0.6 log, and no effects were observed when peroxyacetic acid was applied.

Shebs. E.L., Lukov, M.J., Giotto, F.M., Torres, E.S., de Mello, A.S. 2020, Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario, Meat Science. Volume 162, April 2020,

Learn more about the author(s)


Also of Interest:

Application of bacteriophages on beef trim decreases loads of Shiga Toxin-Producing E. coli (STEC) in ground beef
This fact sheet contains extensive information on the benefits of bacteriophages on beef trim.
Shebs, E.L., Torres, E.S., de Mello, A.S. 2019, Extension, University of Nevada, Reno FS 19-02
Soil Properties, Part 2 of 3: Biological Characteristics
Since the introduction of synthetic fertilizers during the industrial revolution, most of the research has been focused on maintaining the nutrient balance in the soil. However, more researchers and agricultural producers are realizing that not only are the nutrients in the soil ...
Foster, S., McCuin, G., Schultz, B., Neibling, H., and Shewmaker, G. 2012, University of Nevada Cooperative Extension

Associated Programs

cooked food

Food Safety Project

Extension has been instrumental in bringing about the "Nevada Food Safety Task Force," which strives to provide a working forum for food safety experts and to improve communication between all entities that are held accountable for food safety and security within our state.Improving Food Safety Education for Child and Adult Care Providers in Nevada.