Microbial pathogen control in the beef chain: Recent research advances

• Research on pathogens in beef chain was conducted in EU research project ProSafeBeef.
• Various novel interventions at different chain points were developed and evaluated.
• They include antimicrobial treatments of hides, carcasses, meat and surfaces.
• In beef processing, interventions included fermentation, marinades and packaging.
• A Time Temperature Integrator-based indicator of microbial food safety can be used.

Within a recent EU research project (“ProSafeBeef”), research on foodborne pathogens in the beef chain was conducted by using a longitudinally integrated (fork-to-farm) approach. There is not any “single intervention-single chain point” combination by which the pathogens would be reliably and entirely eliminated from the chain resulting in total prevention of pathogens in beef and products thereof at the consumption time. Rather, a range of control interventions have to be applied at multiple points of the chain, so to achieve an acceptable, ultimate risk reduction. Various novel interventions were developed and evaluated during the project, and are briefly summarized in this paper. They include on-farm measures, risk categorisation of cattle presented for slaughter, hygiene-based measures and antimicrobial treatments applied on hides and/or carcasses during cattle slaughter, those applied during beef processing–storage–distribution, use of Time Temperature Integrator-based indicators of safety, and effective sanitation of surfaces.