Evaluation of chemical immersion treatments to reduce microbial populations in fresh beef

Exploring the potential of hyperspectral imaging for microbial assessment of meat: A review

Food safety is always of paramount importance globally due to the devasting social and economic effects of foodborne disease outbreaks. There is a high consumption rate of meat worldwide, making it an essential protein source in the human diet, hence its microbial safety is of great importance. The food industry stakeholders are always in search of methods that ensure safe food whilst maintaining food quality and excellent sensory attributes. Currently, there are several methods used in microbial food analysis, however, these methods are often time-consuming and do not allow real-time analysis. Considering the recent technological breakthroughs in artificial intelligence and machine learning, it raises the question of whether these advancements could be leveraged within the meat industry to improve turnaround time for microbial assessments. Hyperspectral imaging (HSI) is a highly prospective technology worth exploring for microbial analysis. The rapid, non-destructive method has the potential to be integrated into food production systems and allows foodborne pathogen detection in food samples, thus saving time. Although there has been a substantial increase in research on the utilisation of HSI in food applications over the past years, its use in the microbial assessment of meat is not yet optimal. This review aims to provide a basic understanding of the visible-near infrared HSI system, recent applications in the microbial assessment of meat products, challenges, and possible future applications.

Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.

Examining the Effect of Organic Acids on Inactivation of Hepatitis E Virus

ABSTRACT

Infection with hepatitis E virus genotype 3 (HEV-3) is an emerging cause of illness in developed countries. In North America and Europe, HEV-3 has been increasingly detected in swine, and exposure to pigs and pork products is considered the primary source of infection. We have previously demonstrated the prevalence of the HEV-3 genome in commercial pork products in Canada. In this study, we investigated the application of citric acid and acetic acid to inactivate HEV-3 on food and on food contact surfaces. For this purpose, plastic, stainless steel, and pork pâté surfaces were inoculated with HEV-3 and were treated with acetic acid or citric acid at 1, 3, or 5%. The infectivity of posttreatment viral particles was determined by cell culture. A greater than 2-log reduction in viral infectivity was observed on plastic and stainless steel treated with the organic acids, but the treatment was less effective on HEV infectivity on pork pâté (average reductions of 0.47 log citric acid and 0.63 log acetic acid). Therefore, we conclude that citric acid and acetic acid have potential application to control HEV-3 on food contact surfaces but are not suitable for food.

HIGHLIGHTS

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3-6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.