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# Does Grilling Kill E. coliO157:H7?
- URL: https://www.foodconsumer.org/does_grilling_kill_e_colio157_h7_0628110906/
- Published: 2011-06-28T10:04:00.000Z
- Updated: 2026-09-22T16:12:02.000Z
- Description: USDA microbiologist John Luchansky's team applied E. coli O157:H7 to sirloin subprimals and ran them through a blade tenderizer: only 3 to 4 percent of cells reached the meat's centre, while at least 40 percent stayed in the top 0.4 inch. Steaks were then grilled to 120-140F.
- Author: Food Consumer
- Tags: Biological, Food Safety, #vivvo-import

## By [Marcia Wood](http://is/contacts.htm?ref=foodconsumer.org#Marcia)

June 28, 2011

Top sirloin steaks have been getting a grilling in[U.S. Department of Agriculture](http://www.usda.gov/wps/portal/usda/usdahome?ref=foodconsumer.org) (USDA) food safety studies. USDA microbiologist [John B. Luchansky](http://www.ars.usda.gov/pandp/people/people.htm?personid=12244&ref=foodconsumer.org)and his colleagues are conducting experiments to help make sure that neither the foodborne pathogen *Escherichia coli* O157:H7 nor any of its pathogenic relatives will ruin the pleasure of eating this popular entrée.

The scientists are learning more about the movement of *E. coli* into "subprimals," the meat from which top sirloin steaks are carved. Their focus is on what happens to the *E. coli* when subprimals are punctured-as part of being tenderized-and the effect of cooking on survival of those microbes.

Luchansky is with USDA's [Agricultural Research Service](http://www.ars.usda.gov/main/main.htm?ref=foodconsumer.org) (ARS), based at the agency's [Eastern Regional Research Center](http://www.ars.usda.gov/main/site%5Fmain.htm?modecode=19-35-00-00&ref=foodconsumer.org) in Wyndmoor, Pa. ARS is the USDA's principal intramural scientific research agency.

In early studies, the researchers applied various levels of *E. coli* O157:H7 to the "lean-side" surface of subprimals, ran the meat (lean side up) through a blade tenderizer, and then took core samples from 10 sites on each subprimal, to a depth of about 3 inches. In general, only 3 to 4 percent of the *E. coli* O157:H7 cells were transported to the geometric center of the meat. At least 40 percent of the cells remained in the top 0.4 inch.

Next, the group applied *E. coli* to the lean-side surface of more subprimals, put the meat through a blade tenderizer, then sliced it into steaks with a thickness of three-fourths of an inch, 1 inch, or 1.25 inches. Using a commercial open-flame gas grill, they cooked the steaks-on both sides-to an internal temperature of 120 degrees Fahrenheit (very rare), 130 degrees F (rare), or 140 degrees F (medium rare).

The findings confirmed that if a relatively low level of *E. coli* O157:H7 is distributed throughout a blade-tenderized top sirloin steak, proper cooking on a commercial gas grill is effective for eliminating the microbe.

Luchansky conducted the studies with Wyndmoor colleagues Jeffrey E. Call, [Bradley A. Shoyer](http://www.ars.usda.gov/pandp/people/people.htm?personid=37153&ref=foodconsumer.org), and [Anna C.S. Porto-Fett](http://www.ars.usda.gov/pandp/people/people.htm?personid=36790&ref=foodconsumer.org); [Randall K. Phebus](http://www.asi.k-state.edu/p.aspx?tabid=13&ItemID=52&mid=74&staff%5Fcategory=Faculty&ref=foodconsumer.org) of [Kansas State University](http://www.k-state.edu/?ref=foodconsumer.org); and [Harshavardhan Thippareddi](http://foodsci.unl.edu/web/foodsci/thippareddi?ref=foodconsumer.org) of the [University of Nebraska](http://www.unl.edu/?ref=foodconsumer.org).

Published in the [*Journal of Food Protection*](http://www.foodprotection.org/publications/journal-of-food-protection/?ref=foodconsumer.org) in 2008 and 2009, these preliminary findings have paved the way to newer investigations. The research enhances food safety, a USDA top priority.

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