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A Less Favorable Environment for Bacterial Growth, especially E. Coli.
Scientific data shows Rinse & Chill™ beef products are less favorable environments for bacterial growth, particularly for those microorganisms such as coliform bacteria. This is due to a combination of superior blood removal, pH control, and temperature reduction. All three of these points are basic to Good Manufacturing Practices. The earlier temperature and pH are reduced in meat, the better. Lowering initial populations of bacteria bears directly on lowering final bacterial populations. And Rinse & Chill occurs at the earliest possible point in the processing facility. Additionally, blood is an ideal medium for bacterial growth, which is why blood agar is often used in laboratory Petri dishes to culture bacteria. Blood can spread
contamination as well.
Blood also contains metals essential to certain bacteria, including E. coli.Rinse & Chill’s enhanced blood removal feature is likely the reason why the scientific data shows that coliform and E Coli bacteria in particular is reduced by the technology. One University study comparing 90 vs 90 beef carcasses showed a 99% reduction in coliform bacteria attributable to the technology. Another University study showed roughly a 1 log reduction in 3 days, a 4.5 logs reduction in E. coli.O157:H7 and salmonella in 28 days non-recoverable. |
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