Bacteria on aged beef
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Richard Chivers
May 4, 2022, 6:06:35 PM5/4/22
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I have a client who dry ages beef in a chiller at 4C. He also has a UV lamp in there to help control bacteria (I’m not sure of the effectiveness of that).
Mould grows on the beef, I believe that is to be expected in its 30 day shelf life but he had samples analysed and the results showed the presence of Pseudomonads and the yeastsCandida zeylanoides, and Yarrow lipolytica.
Can anyone tell me if these organisms are a cause for concern, I’m not seeing much on Google searches.
Thank you
Richard
Mould grows on the beef, I believe that is to be expected in its 30 day shelf life but he had samples analysed and the results showed the presence of Pseudomonads and the yeastsCandida zeylanoides, and Yarrow lipolytica.
Can anyone tell me if these organisms are a cause for concern, I’m not seeing much on Google searches.
Thank you
Richard
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