Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging Systems

Effects of various handling, packaging, temperature-abuse and storage conditions were determined on the microbiological characteristics of beef livers and tongues. These organs were evaluated: (a) initially following slaughter, (b) immediately following the frozen storage period of 2–4 weeks at −29°C and (c) following a simulated shipping-temperature abuse of 24 h at 22–28°C followed by 13 days of storage at −1 ± 0.5°C. Initial counts (log/cm2) of coliforms, coagulase-positive Staphylococcus aureus and Clostridium perfringens ranged from 0.19–1.37. Generally, neither freezing nor temperature-abuse had a significant effect on these microorganisms. Vacuum-packaged beef tongues and livers, generally, had lower bacterial counts than did either naked or polyvinyl chloride film-wrapped products. Generally, it was observed that abusive storage temperatures, in conjunction with the naked and film-wrapped packaging systems, appear to present potential microbial spoilage problems when compared with vacuum packaging.