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Birko’s Beefxide® Validated Against E. coli Strains and Salmonella

16 June 2014

Birko, a leader in providing food safety solutions to the protein industry, has announced that its USDA-approved processing aid Beefxide® has been validated as equally effective against several strains of pathogenic organisms including E. coli and Salmonella.

In a study conducted by the Center for Meat Safety & Quality in the Department of Animal Sciences at Colorado State University, Beefxide® was determined to be an effective microbial intervention for Escherichia coli O157:H7, non-O157 shiga toxin-producing E. coli (STEC), antibiotic susceptible and multi-drug resistant Salmonella, and surrogate pathogenic organisms that may be used for in-plant validations. 
 
“This validation of Beefxide is tremendous news for our protein customers regarding both E. coli and Salmonella,” said Dr. Jeremy Adler, Birko’s director of technology and innovation. “While E. coli O157:H7 and the other STEC organisms remain a major concern in food safety, Salmonella is becoming a big focus among both the industry and consumer advocacy groups. Accordingly, these results are particularly important.” 
 
The study also validated the in-plant application parameters of Beefxide®, which will help Birko’s customers with their HACCP compliance and third-party food safety audits, Adler said.
 
The study evaluated the use of Beefxide® on hot beef tissue, simulating application to beef carcasses during the slaughter process. Inoculated beef samples were treated with Beefxide® in a research cabinet custom built by Chad Equipment, LLC, Birko’s equipment division. All treatment combinations effectively reduced bacterial contamination on inoculated warm carcass surface tissue. 
 
“Beefxide® is an effective microbial intervention for the surrogate and pathogen inoculums when applied within the tested high and low parameters of temperature, pressure, and concentration on warm carcass surface tissue,” the study concluded.
 
Beefxide® is approved by the USDA for application to beef products in the U.S. It may be used without labeling, as a spray at concentrations up to 2.5% w/w on carcasses, heads, organs, tongues, tails, primal cuts, sub-primal cuts, parts and trimmings. 


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