The process was developed by Frigoscandia Equipment Group, an international food processing equipment company, and Cargill, Incorporated, the parent company of Excel Corporation, a leading U.S. meat processor. Tests of the steam pasteurization equipment were conducted recently at Excel's beef-processing plant in Sterling, Colo., and earlier this year at Kansas State University. Meat processors must still carry out good manufacturing practices before the pasteurization process to minimize bacteria levels and afterwards to avoid re-introducing contamination. Consumers also must still handle and cook meat properly. We are pleased that the research at Excel in Sterling confirmed tests done earlier this year at Kansas State University.
Bacteria can contaminate meat by coming in contact with the meat surface.
Steam pasteurization works by exposing the carcass surface to a blanket of steam, killing the bacteria. No chemicals are used in the process, and meat color remains unaffected. During the testing, tissue samples were taken from the surface of carcasses before and after the steam pasteurization. In-plant test results showed that steam pasteurization virtually eliminated broad groupings of bacteria like the generic E. coli and coliform families. USDA issued a letter of approval on Monday that authorizes the use of steam pasteurization as an antimicrobial treatment in the beef slaughter process.