This study investigated individual and combined effects of organic acids, bacteriophages, and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was inoculated with four Salmonella strains to result in a contamination level of 3.5 log CFU/g after grinding. Lactic (LA) and peroxyacetic (PAA) acids, bacteriophages (S16 and FO1a) (BA), and ultraviolet light (UV) were applied on fresh trim prior to grinding. Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef. Individual applications of BA and UV light decreased approximately 1 log CFU/g (P < 0.05). Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P < 0.05). Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding. Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.

这项研究调查了有机酸，噬菌体和紫外线干预对碎牛肉沙门氏菌种群的个体和综合作用。用四种沙门氏菌菌株接种牛肉条，研磨后的污染水平为3.5 log CFU / g。研磨前，将乳酸（LA）和过氧乙酸（PAA）酸，噬菌体（S16和FO1a）（BA）和紫外线（UV）涂在新鲜饰面上。单独或组合使用有机酸不会显着减少碎牛肉中的沙门氏菌数量。BA和紫外线的单独施用降低了约1 log CFU / g（P  <0.05）。BA和UV的联合应用可最佳降低2 log CFU / g（P  <0.05）。当在碾磨之前在修剪上施用有机酸时，施用有机酸不会减少碎牛肉中的沙门氏菌数量。UV和BA的组合应用可用于工业环境，以改善对碎牛肉的沙门氏菌控制。