May 13, 2002
CONAGRA BEEF TO ADOPT NEW
ANTI-BACTERIAL RINSING PROCESS
ConAgra Beef is the first major beef processing company to adopt an
innovative Thermal Organic Rinse process that significantly improves control
of pathogens during beef processing, according to a news release.
The Thermal Organic Rinse (TOR) has been documented by independent
university researchers as providing bacteria reduction of 99.99999 percent
when used as part of the company's "multiple hurdle" intervention system,
the company said.
Researchers at Colorado State University found that when TOR is used as a
replacement for a cold organic acid rinse -- both as a pre-evisceration
application and as a final rinse -- the process creates a one log (or 90
percent) improvement in effectiveness over the industry's previous standard
of 99.9999 percent bacterial reduction.
An April 2001 report issued by Colorado State researchers stated that the
TOR system of organic acid heated to 131 degrees Fahrenheit provides the
most effective documented anti-microbial performance.
"This magnitude of improvement in bacteria control is a remarkable
achievement," said Warren Mirtsching, ConAgra Beef vice president of food
safety. "TOR gives customers and consumers one more shield against potential
contamination [with] E. coli O157:H7, listeria, salmonella or
campylobacter." Mirtsching said ConAgra Beef management views the
development of TOR as part of the company's ongoing commitment to seek new
ways to enhance meat safety.
"We take many steps to ensure food safety," he said. "We are focused on
providing the safest, most wholesome products possible and encouraging those
who subsequently handle the products to follow safe food-handling and
Source: Dan Murphy