Radiofrequency heating for beef steaks

Adequate cooking is one of the most effective means to eliminate foodborne pathogens from foods. So UGA food scientists conducted studies on the efficacy of radio frequency (RF) heating on inactivation of pathogens and quality on meat products. The steaks were inoculated with different serotypes of E. coli and packaged for RF treatment. The thickness and end point temperatures had effect on the quality of steaks and several treatments were effective in inactivating Shiga toxin-producing Escherichia coli.