Given the news recently about yet another E. coli outbreak, you may be concerned E. coli is not just a plague in 'organically' processed and prepared vegetables but perhaps in regular steak - and you would be correct.
U.S. Department of Agriculture (USDA) food safety studies have already cooked up data about the movement of E. coli into "subprimals," the meat from which top sirloin steaks are carved. Their focus is on what happens to the E. coli when subprimals are punctured-as part of being tenderized-and the effect of cooking on survival of those microbes. USDA microbiologist John B. Luchansky and colleagues are conducting experiments to help make sure that neither the foodborne pathogen Escherichia coli O157:H7 nor any of its pathogenic relatives will ruin your steak-grilling weekend.
Luchansky is with USDA's Agricultural Research Service (ARS), based at the agency's Eastern Regional Research Center in Wyndmoor, Pa. ARS is the USDA's principal intramural scientific research agency. In early studies, the researchers applied various levels of E. coli O157:H7 to the "lean-side" surface of subprimals, ran the meat (lean side up) through a blade tenderizer, and then took core samples from 10 sites on each subprimal, to a depth of about 3 inches. In general, only 3 to 4 percent of the E. coli O157:H7 cells were transported to the geometric center of the meat. At least 40 percent of the cells remained in the top 0.4 inch.
Next, the group applied E. coli to the lean-side surface of more subprimals, put the meat through a blade tenderizer, then sliced it into steaks with a thickness of three-fourths of an inch, 1 inch, or 1.25 inches. Using a commercial open-flame gas grill, they cooked the steaks-on both sides-to an internal temperature of 120 degrees Fahrenheit (very rare), 130 degrees F (rare), or 140 degrees F (medium rare).
The findings confirmed that if a relatively low level of E. coli O157:H7 is distributed throughout a blade-tenderized top sirloin steak, proper cooking on a commercial gas grill is effective for eliminating the microbe.
Luchansky conducted the studies with Wyndmoor colleagues Jeffrey E. Call, Bradley A. Shoyer, and Anna C.S. Porto-Fett; Randall K. Phebus of Kansas State University; and Harshavardhan Thippareddi of the University of Nebraska.
These findings were published in the Journal of Food Protection in 2008 and 2009.
- PHYSICAL SCIENCES
- EARTH SCIENCES
- LIFE SCIENCES
- SOCIAL SCIENCES
Subscribe to the newsletter
Stay in touch with the scientific world!
Know Science And Want To Write?
- Cosmic Alignment Of Quasars Across Billions Of Light Years
- Liberals Make Emotional Decisions, Conservatives Make Reasoned Ones, Say Psychologists
- Virtual Meat: "Embedded" Emissions In Livestock Go Beyond CO2
- What Makes A Terrorist Stop Being A Terrorist?
- Prosocial Behavior And The Need For Moral High Gods - What Birds And Linguistics Tell Us
- School Cafeteria Food Mandates - What Students Know That Bureaucrats Don't
- Invisible: Older Adults Missing In Sexual Health Research
- "As someone who has received NIH funding, I can tell you the answer is magic and pure coincidence..."
- "I never thought of diminutive as having a positive or negative association. I often describe people's..."
- "For the most part, I found your article compelling. It reminded me of the time in graduate school..."
- "Indeed, my little experiment does not prove anything; it is not scalable. Not the $10, not the..."
- "Most students take it to battle tiredness and lack of focus, so they study a lot more on the drug..."
- Why do people with autism see faces differently?
- Endangered hammerhead shark found migrating into unprotected waters
- Female color perception affects evolution of male plumage in birds
- Diagnosing deafness early will help teenagers' reading development
- 'Utter neglect' of rheumatic heart disease revealed by results from global study