Bacterial contamination of beef carcass surfaces is an unavoidable consequence of processing cattle into meat for human consumption. This contamination can come from processing equipment, workers, and the environment, but the primary source is the animal. The hide, hooves, intestinal contents, and milk can harbor large numbers of bacteria, some of which are likely to be pathogenic. Therefore, all such visible contamination must be removed from the surfaces of beef carcasses. Several methods have been used with varying success.
New technology includes high temperature vacuum and steam pasteurization.
Steam pasteurization is a process whereby beef carcasses are placed in a slightly pressurized, closed chamber at room temperature and sprayed with steam that blankets and condenses over the entire carcass. This raises the surface temperature to 195 F or 200 F and kills nearly all pathogens. Carcasses then are sprayed with cold water. It also will provide an accurate, effective, and true critical control point to reduce microbiological risks in the beef slaughter process. Consumer groups are currently advocating SPS technology to improve meat safety.