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Ntakiyisumba E, Tanveer M, Won G. Integrating meta-analysis with a quantitative microbial risk assessment model to investigate Campylobacter contamination of broiler carcasses. Food Res Int 2024; 178:113983. [PMID: 38309921 DOI: 10.1016/j.foodres.2024.113983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/01/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This study investigated the prevalence and associated risk factors of Campylobacter in South Korean broilers using a random-effects meta-analysis. Subsequently, to facilitate the design of preventive measures, the prevalence estimate from the meta-analysis was incorporated into a stochastic risk assessment model to quantify the Campylobacter contamination levels on broiler carcasses. The baseline model was developed based on the most common practices along the South Korean broiler processing line, with no interventions. Meta-analysis results revealed Campylobacter prevalence across the chicken supply chain in the following order: farms (60.6 % [57.3-63.4]), retail markets (43.90 % [24.81-64.99]), slaughterhouses (27.71 % [18.56-39.21]), and processing plants (14.50 % [3.96-41.09]). The model estimated a 52 % (36.1-70.8) Campylobacter prevalence at the end of chilling, with an average contamination level of 4.62 (2.50-6.74) log CFU/carcass. Sensitivity analysis indicated that Campylobacter fecal shedding (r = 0.95) and the amount of feces on bird exteriors (r = 0.17) at pre-harvest were the main factors for carcass contamination, while soft scalding (r = -0.22) and air chilling (r = -0.12) can serve as critical control points (CCPs) at harvest. Scenario analysis indicated that a combination of hard scalding, inside-outside bird washing, spray washing, and chlorinated water immersion chilling can offer a 30.9 % reduction in prevalence and a reduction of 2.23 log CFU/carcass in contamination levels compared to the baseline model. Apart from disinfection and sanitation interventions carried out during meat processing, the implementation of robust control measures is indispensable to mitigate Campylobacter prevalence and concentration at broiler farms, thereby enhancing meat safety and public health. Furthermore, given the high Campylobacter prevalence in the retail markets, future studies should explore the potential risk of cross-contamination at post-harvest stage.
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Affiliation(s)
- Eurade Ntakiyisumba
- College of Veterinary Medicine, Jeonbuk National University, Iksan Campus, Gobong-ro 79 Iksan, 54596, Republic of Korea
| | - Maryum Tanveer
- College of Veterinary Medicine, Jeonbuk National University, Iksan Campus, Gobong-ro 79 Iksan, 54596, Republic of Korea
| | - Gayeon Won
- College of Veterinary Medicine, Jeonbuk National University, Iksan Campus, Gobong-ro 79 Iksan, 54596, Republic of Korea.
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2
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Viltrop A, Niine T, Tobias T, Sassu EL, Bartolo ID, Pavoni E, Alborali GL, Burow E, Smith RP. A Review of Slaughter Practices and Their Effectiveness to Control Microbial - esp. Salmonella spp. - Contamination of Pig Carcasses. J Food Prot 2023; 86:100171. [PMID: 37778508 DOI: 10.1016/j.jfp.2023.100171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/06/2023] [Accepted: 09/26/2023] [Indexed: 10/03/2023]
Abstract
The BIOPIGEE project (part of the One Health European Joint Programme under Horizon 2020) aimed to identify relevant measures to effectively control Salmonella, and another zoonotic pathogen, hepatitis E virus (HEV) within the pig meat food chain. The aim of this study was to identify biosecurity measures or management practices that are relevant for limiting Salmonella and/or HEV occurrence and spread within pig slaughterhouses. This was with the final goal of compiling a list of biosecurity measures for different processes and operations along the slaughter line with evidence of their effectiveness. To achieve this, a literature review was conducted on studies estimating the effectiveness of measures applied in slaughterhouses to reduce the microbial contamination of pig carcasses. Results of this literature search are discussed and presented in summary tables that could be used as a source of information for the pig slaughter industry to further develop their guidelines on hygienic slaughter.
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Affiliation(s)
- Arvo Viltrop
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Kreutzwaldi 62, Tartu 51006, Estonia.
| | - Tarmo Niine
- Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Kreutzwaldi 62, Tartu 51006, Estonia.
| | - Tijs Tobias
- Utrecht University, Faculty of Veterinary Medicine, Department of Population Health Sciences, Farm Animal Health Unit, Yalelaan 7, 3584CL Utrecht, the Netherlands; Royal GD (Animal Health Service), P.O. Box 9, 7400 AA Deventer, the Netherlands.
| | - Elena Lucia Sassu
- Institute of Veterinary Disease Control, Austrian Agency for Health and Food Safety (AGES), Mödling, Austria.
| | - Ilaria Di Bartolo
- Dept. of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.
| | - Enrico Pavoni
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, via Bianchi 7/9, 25124 Brescia, Italy.
| | - Giovanni Loris Alborali
- Experimental Zooprophylactic Institute of Lombardy and Emilia Romagna, via Bianchi 7/9, 25124 Brescia, Italy.
| | - Elke Burow
- German Institute for Risk Assessment (BfR), Department of Biological Safety, Max-Dohrn Str. 8-10, 10589 Berlin, Germany.
| | - Richard Piers Smith
- Department of Epidemiological Sciences, Animal and Plant Health Agency - Weybridge, Woodham Lane, New Haw, Addlestone, Surrey KT15 3NB, UK.
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3
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
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.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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4
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Renter DG, Dodd CC, Noll LW, Nagaraja TG, Ives SE. Coliform and Escherichia coli Contamination on External and Internal Surfaces of Beef Carcasses with and without Tissue Adhesion Excision. J Food Prot 2022; 85:701-705. [PMID: 35076692 DOI: 10.4315/jfp-21-426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 01/24/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Following removal of hides and viscera during beef processing, carcasses are inspected for tissue adhesions that can affect meat quality or harbor bacteria. Carcasses with pleural or abdominal adhesions may be diverted from the production line for manual excision and then returned to the line. No published data indicate whether adhesion excision is associated with bacterial contamination. Therefore, our objective was to determine the presence and concentration of generic Escherichia coli and non-E. coli coliforms from the internal and external surfaces of carcasses that were, or were not, diverted for adhesion excision. During 9 processing days over a 4-month period in a large commercial beef processing facility, 1,738 carcass sponge samples from 2,730 cm2 areas on both the internal and the external surfaces of carcasses with and without tissue adhesions were collected. Coliforms and E. coli were cultured and enumerated using Petrifilm procedures, and data were analyzed with mixed models. Coliforms were present at higher concentrations than E. coli, and prevalence and mean log concentrations of both coliforms and E. coli were significantly higher for samples from the external than from the internal surfaces of carcasses. However, differences in prevalence and concentration of coliforms between external and internal surfaces varied significantly based on whether carcasses had adhesions excised. The difference was greatest for coliforms present on the external (2.06 log CFU/100 cm2) versus the internal (0.93 log CFU/100 cm2) carcass surfaces without adhesions, whereas the difference in concentrations from the external (1.80 log CFU/100 cm2) and the internal (1.31 log CFU/100 cm2) surfaces of carcasses with adhesions was not as large. These results indicate that surveillance of carcass bacteria may be affected by whether the external versus the internal surfaces are sampled and whether carcasses are diverted for excision of adhesions. HIGHLIGHTS
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Affiliation(s)
- David G Renter
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506
| | - Charles C Dodd
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506
| | - Lance W Noll
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506.,Kansas State Veterinary Diagnostic Laboratory, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506
| | - T G Nagaraja
- Department of Diagnostic Medicine and Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, Kansas 66506
| | - Samuel E Ives
- Department of Agricultural Sciences, College of Agriculture, Science and Engineering, West Texas A&M University, Canyon, Texas 79016, USA
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5
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Beef abattoir interventions in a risk-based meat safety assurance system. Meat Sci 2021; 182:108622. [PMID: 34265543 DOI: 10.1016/j.meatsci.2021.108622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 07/04/2021] [Accepted: 07/05/2021] [Indexed: 11/23/2022]
Abstract
In risk-based meat safety assurance system, the use of interventions is intended to accomplish the meat safety targets on chilled carcasses, particularly in situations when an abattoir is unable to sufficiently reduce risks arising from specific farms/animal batches by using process hygiene alone. Furthermore, interventions are considered whenever food safety authorities identify meat production processes associated with high risks for consumers. This paper overviews the role of beef interventions in a risk-based, meat safety assurance system. Cattle hide interventions (chemical hide washes and microbial immobilisation treatment with shellac) and beef carcass interventions (pasteurisation treatments with hot water and/or steam and organic (lactic) acid washes), show consistent reduction effects of aerobic bacteria and faecal indicators and reduced prevalences of naturally present VTEC and Salmonella. The review also identified interventions where there was a lack of data and further research was needed, and other contextual factors to inform the risk management decisions for further development of risk-based meat safety assurance system.
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Brusa V, Restovich V, Signorini M, Pugin D, Galli L, Díaz VR, Arias R, Leotta GA. Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs. FOOD SCI TECHNOL INT 2019; 25:491-496. [DOI: 10.1177/1082013219836326] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes ( stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.
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Affiliation(s)
- Victoria Brusa
- IGEVET – Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Argentina
| | - Viviana Restovich
- IPCVA – Instituto de Promoción de la Carne Vacuna Argentina, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - Marcelo Signorini
- CONICET – EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria (INTA), Santa Fe, Argentina
| | - Daniela Pugin
- IPCVA – Instituto de Promoción de la Carne Vacuna Argentina, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - Lucía Galli
- IGEVET – Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Argentina
| | - Vanesa Ruíz Díaz
- IPCVA – Instituto de Promoción de la Carne Vacuna Argentina, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - Romina Arias
- IPCVA – Instituto de Promoción de la Carne Vacuna Argentina, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - Gerardo A Leotta
- IGEVET – Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), Facultad de Ciencias Veterinarias UNLP, La Plata, Argentina
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7
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Responses to "Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337-345". Int J Food Microbiol 2019; 291:207-209. [PMID: 30392740 DOI: 10.1016/j.ijfoodmicro.2018.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Comparison of processing parameters in small and very small beef processing plants and their impact on Escherichia coli prevalence. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Brodowska AJ, Nowak A, Śmigielski K. Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Crit Rev Food Sci Nutr 2017; 58:2176-2201. [PMID: 28394634 DOI: 10.1080/10408398.2017.1308313] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
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Affiliation(s)
- Agnieszka Joanna Brodowska
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Agnieszka Nowak
- b Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Krzysztof Śmigielski
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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10
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Young I, Wilhelm BJ, Cahill S, Nakagawa R, Desmarchelier P, Rajić A. A Rapid Systematic Review and Meta-Analysis of the Efficacy of Slaughter and Processing Interventions to Control Non-Typhoidal Salmonella in Beef and Pork. J Food Prot 2016; 79:2196-2210. [PMID: 28104927 PMCID: PMC5238939 DOI: 10.4315/0362-028x.jfp-16-203] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Pork is one of the major food sources of human salmonellosis worldwide, while beef products have been implicated in numerous foodborne outbreaks. As a result, effective interventions to reduce Salmonella contamination during beef and pork processing are of interest to both regulators and industry. We conducted a rapid systematic review and meta-analysis of literature investigating the efficacy of slaughter and processing interventions to control Salmonella in beef and pork. Review steps included: a comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; data extraction; risk-of-bias assessment; meta-analysis (where appropriate); and a weight-of-evidence assessment. A total of 191 relevant experimental studies were identified. Two controlled trials indicated that hot water and steam treatments are effective at reducing the prevalence of Salmonella on beef carcasses (relative risk [RR] = 0.11, 95% confidence interval [CI]: 0.02, 0.58), while four trials found that pre-chill organic acid washes are effective at reducing Salmonella on pork carcasses (RR = 0.32, 95% CI: 0.13, 0.78), with high confidence in the estimates of effect. Four quasi-experimental studies found that post-exsanguination chemical washes were effective to reduce the prevalence of Salmonella on cattle hides, with low confidence in the specific estimate of effect; moderate confidence was found for the effect estimates of scalding (RR = 0.20, 95% CI: 0.14, 0.29) and singeing (RR = 0.34, 95% CI: 0.22, 0.52) of pork carcasses. The overall evidence supported enhanced reductions of Salmonella through a multiple-hurdle approach. In conclusion, various slaughter and processing interventions can contribute to reducing Salmonella on beef and pork carcasses, depending on the context of application; an appropriate combination should be selected, validated, and verified by establishment operators within their local conditions.
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Affiliation(s)
- Ian Young
- School of Occupational and Public Health, Ryerson University, 350 Victoria Street, POD 249, Toronto, Ontario, Canada, M5B 2K3
| | - Barbara J Wilhelm
- Department of Population Medicine, University of Guelph, 50 Stone Road, Guelph, Ontario, Canada, N1G 2W1
| | - Sarah Cahill
- Food Safety and Quality Unit, Office of Food Safety, Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, Rome 00153, Italy
| | - Rei Nakagawa
- Department of Food Safety and Zoonoses, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland
| | | | - Andrijana Rajić
- Food Safety and Quality Unit, Office of Food Safety, Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, Rome 00153, Italy
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11
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Lyu F, Shen K, Ding Y, Ma X. Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats. Meat Sci 2016; 117:137-46. [DOI: 10.1016/j.meatsci.2016.02.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Revised: 01/08/2016] [Accepted: 02/22/2016] [Indexed: 10/22/2022]
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12
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Tzortzakis N, Chrysargyris A. Postharvest ozone application for the preservation of fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175015] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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13
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Yang X, Noyes NR, Doster E, Martin JN, Linke LM, Magnuson RJ, Yang H, Geornaras I, Woerner DR, Jones KL, Ruiz J, Boucher C, Morley PS, Belk KE. Use of Metagenomic Shotgun Sequencing Technology To Detect Foodborne Pathogens within the Microbiome of the Beef Production Chain. Appl Environ Microbiol 2016; 82:2433-2443. [PMID: 26873315 PMCID: PMC4959480 DOI: 10.1128/aem.00078-16] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Accepted: 02/09/2016] [Indexed: 11/20/2022] Open
Abstract
Foodborne illnesses associated with pathogenic bacteria are a global public health and economic challenge. The diversity of microorganisms (pathogenic and nonpathogenic) that exists within the food and meat industries complicates efforts to understand pathogen ecology. Further, little is known about the interaction of pathogens within the microbiome throughout the meat production chain. Here, a metagenomic approach and shotgun sequencing technology were used as tools to detect pathogenic bacteria in environmental samples collected from the same groups of cattle at different longitudinal processing steps of the beef production chain: cattle entry to feedlot, exit from feedlot, cattle transport trucks, abattoir holding pens, and the end of the fabrication system. The log read counts classified as pathogens per million reads for Salmonella enterica,Listeria monocytogenes,Escherichia coli,Staphylococcus aureus, Clostridium spp. (C. botulinum and C. perfringens), and Campylobacter spp. (C. jejuni,C. coli, and C. fetus) decreased over subsequential processing steps. Furthermore, the normalized read counts for S. enterica,E. coli, and C. botulinumwere greater in the final product than at the feedlots, indicating that the proportion of these bacteria increased (the effect on absolute numbers was unknown) within the remaining microbiome. From an ecological perspective, data indicated that shotgun metagenomics can be used to evaluate not only the microbiome but also shifts in pathogen populations during beef production. Nonetheless, there were several challenges in this analysis approach, one of the main ones being the identification of the specific pathogen from which the sequence reads originated, which makes this approach impractical for use in pathogen identification for regulatory and confirmation purposes.
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Affiliation(s)
- Xiang Yang
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Noelle R Noyes
- Department of Clinical Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Enrique Doster
- Department of Clinical Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Jennifer N Martin
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Lyndsey M Linke
- Department of Clinical Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Roberta J Magnuson
- Department of Clinical Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Hua Yang
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Ifigenia Geornaras
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Dale R Woerner
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Kenneth L Jones
- Department of Biochemistry and Molecular Genetics, University of Colorado Denver School of Medicine, Aurora, Colorado, USA
| | - Jaime Ruiz
- Department of Computer Science, Colorado State University, Fort Collins, Colorado, USA
| | - Christina Boucher
- Department of Computer Science, Colorado State University, Fort Collins, Colorado, USA
| | - Paul S Morley
- Department of Clinical Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Keith E Belk
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, USA
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Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.077] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Kalchayanand N, Arthur TM, Bosilevac JM, Schmidt JW, Wang R, Shackelford S, Wheeler TL. Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef. J Food Prot 2015; 78:503-10. [PMID: 25719873 DOI: 10.4315/0362-028x.jfp-14-268] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Several antimicrobial compounds have been used in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable for use in beef processing pathogen-reduction programs. Sixty-four prerigor beef flanks (cutaneous trunci) were used in a study to determine whether hypobromous acid, neutral acidified sodium chlorite, and two citric acid-based antimicrobial compounds effectively reduce seven Shiga toxin-producing Escherichia coli (STEC) serogroups and Salmonella on the surface of fresh beef. Two cocktail mixtures were inoculated onto prerigor beef flank surfaces. Cocktail mixture 1 was composed of STEC serogroups O26, O103, O111, O145, and O157; and cocktail mixture 2 was composed of STEC serogroups O45, O121, and O157 and Salmonella. The inoculated fresh beef flanks were subjected to spray treatments with four antimicrobial compounds. Following antimicrobial treatments, both control and treated fresh beef samples were either enumerated immediately or were stored for 48 h at 4°C before enumeration. All four antimicrobial compounds caused 0.7- to 2.0-log reductions of STEC, Salmonella, aerobic plate counts, and Enterobacteriaceae. Results also indicated that the four antimicrobial compounds were as effective at reducing the six non-O157 STEC strains as they were at reducing E. coli O157:H7 on the surfaces of fresh beef. The recovery of all seven STEC strains and Salmonella in a low-inoculation study indicated that none of the four antimicrobial compounds eliminated all of the tested pathogens.
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Affiliation(s)
- Norasak Kalchayanand
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA.
| | - Terrance M Arthur
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
| | - Joseph M Bosilevac
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
| | - John W Schmidt
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
| | - Rong Wang
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
| | - Steven Shackelford
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933-0166, USA
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16
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Wheeler T, Kalchayanand N, Bosilevac J. Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. Meat Sci 2014; 98:372-82. [DOI: 10.1016/j.meatsci.2014.06.026] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 10/25/2022]
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17
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Scientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals). EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3266] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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18
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Stivarius MR, Pohlman FW, McElyea KS, Waldroup AL. Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display. Meat Sci 2012; 60:327-34. [PMID: 22063634 DOI: 10.1016/s0309-1740(01)00127-9] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2001] [Revised: 05/01/2001] [Accepted: 05/01/2001] [Indexed: 11/24/2022]
Abstract
The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness.
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Affiliation(s)
- M R Stivarius
- Griffith Laboratories, Griffith Center, Alsip, IL 60658, USA
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19
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Microbiological effects of carcass decontaminating treatments at four beef packing plants. Meat Sci 2012; 65:1005-11. [PMID: 22063682 DOI: 10.1016/s0309-1740(02)00319-4] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2002] [Revised: 11/19/2002] [Accepted: 11/19/2002] [Indexed: 11/22/2022]
Abstract
The effects on the microbiological conditions of carcasses of decontaminating treatments at four beef packing plants were examined. Spraying with 2% lactic acid, vacuum-hot water cleaning and trimming were generally ineffective. Washing reduced numbers of bacteria on carcasses when numbers were relatively high but not when they were relatively low. Pasteurizing with steam or hot water was consistently effective. The results suggest that the maximum reduction of bacteria on carcasses may be obtained by washing and pasteurizing without the other decontaminating treatments that are currently applied to carcasses.
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20
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Crowe KM, Skonberg D, Bushway A, Baxter S. Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.11.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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21
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22
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Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Sci 2012; 90:420-5. [DOI: 10.1016/j.meatsci.2011.08.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2011] [Revised: 05/31/2011] [Accepted: 08/26/2011] [Indexed: 11/19/2022]
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23
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Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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24
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Loretz M, Stephan R, Zweifel C. Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.004] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Scientific Opinion on the safety and efficacy of using recycled hot water as a decontamination technique for meat carcasses. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1827] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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26
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Sekhon R, Schilling M, Phillips T, Aikins R, Hasan M, Nannapaneni R, Mikel W. Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham. J Food Sci 2010; 75:C452-8. [DOI: 10.1111/j.1750-3841.2010.01646.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Gill CO. Effects on the microbiological condition of product of decontaminating treatments routinely applied to carcasses at beef packing plants. J Food Prot 2009; 72:1790-801. [PMID: 19722420 DOI: 10.4315/0362-028x-72.8.1790] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Reports on the microbiological effects of decontaminating treatments routinely applied to carcasses at beef packing plants indicate that washing before skinning may reduce the numbers of enteric bacteria transferred from the hide to meat. Washing skinned carcasses and/or dressed sides can reduce the numbers of aerobes and Escherichia coli by about 1 log unit, and pasteurizing sides with steam or hot water can reduce their numbers by > 1 or > 2 log units, respectively. Spraying with 2% lactic acid, 2% acetic acid, or 200 ppm of peroxyacetic acid can reduce the numbers of aerobes and E. coli by about 1 log, but such treatments can be ineffective if solutions are applied in inadequate quantities or to meat surfaces that are wet after washing. Trimming and vacuum cleaning with or without spraying with hot water may be largely ineffective for improving the microbiological conditions of carcasses. When contamination of meat during carcass dressing is well controlled and carcasses are subjected to effective decontaminating treatments, the numbers of E. coli on dressed carcasses can be < 1 CFU/ 1,000 cm2. However, meat can be recontaminated during carcass breaking with E. coli from detritus that persists in fixed and personal equipment. The adoption at all packing plants of the carcass-dressing procedures and decontaminating treatments used at some plants to obtain carcasses that meet a very high microbiological standard should be encouraged, and means for limiting recontamination of product during carcass breaking and for decontaminating trimmings and other beef products should be considered.
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Affiliation(s)
- C O Gill
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1.
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28
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Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plants. Meat Sci 2008; 79:139-54. [DOI: 10.1016/j.meatsci.2007.08.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2007] [Revised: 08/20/2007] [Accepted: 08/22/2007] [Indexed: 11/18/2022]
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29
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Kalchayanand N, Arthur TM, Bosilevac JM, Brichta-Harhay DM, Guerini MN, Wheeler TL, Koohmaraie M. Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. J Food Prot 2008; 71:621-4. [PMID: 18389711 DOI: 10.4315/0362-028x-71.3.621] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effectiveness of electrolyzed oxidizing water, FreshFx, hot water, DL-lactic acid, and ozonated water was determined using a model carcass spray-washing cabinet. A total of 140 beef heads obtained from a commercial processing line were inoculated with Escherichia coli O157:H7 on the cheek areas. Each head was exposed to a simulated preevisceration wash and then had antimicrobial wash treatments. Hot water, lactic acid, and FreshFx treatments reduced E. coli O157:H7 on inoculated beef heads by 1.72, 1.52, and 1.06 log CFU/cm2, respectively, relative to the simulated preevisceration wash. Electrolyzed oxidizing water and ozonated water reduced E. coli O157:H7 less than 0.50 log CFU/cm2. Hot water, lactic acid, and FreshFx could be used as decontamination washes for the reduction of E. coli O157:H7 on bovine head and cheek meat.
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Affiliation(s)
- Norasak Kalchayanand
- US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Nebraska 68933-0166, USA.
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30
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Selvan P, Mendiratta S, Porteen K, Bhilegaonk K. Studies on Effect of Sodium Hypochlorite on Microbial, Sensory and Physiochemical Characteristics of Buffalo Offal. ACTA ACUST UNITED AC 2007. [DOI: 10.3923/ajft.2007.366.376] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Jeong JY, Kim CR, Kim KH, Moon SJ, Kook K, Kang SN. Microbial and Physiochemical Characteristics of Pork Loin Cuts Treated with Ozone Gas During Storage. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.1.80] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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32
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Hajmeer MN, Marsden JL, Crozier‐Dodson BA, Basheer IA, Higgins JJ. Reduction of Microbial Counts at a Commercial Beef Koshering Facility. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1999.tb15118.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. N. Hajmeer
- Authors Hajmeer, Marsden, and Crozier‐Dodson are with the Dept. of animal Sciences & Industry, Kansas State Univ., Manhattan, KS 66506
| | - J. L. Marsden
- Authors Hajmeer, Marsden, and Crozier‐Dodson are with the Dept. of animal Sciences & Industry, Kansas State Univ., Manhattan, KS 66506
| | - B. A. Crozier‐Dodson
- Authors Hajmeer, Marsden, and Crozier‐Dodson are with the Dept. of animal Sciences & Industry, Kansas State Univ., Manhattan, KS 66506
| | - I. A. Basheer
- Author Basheer is with the California Dept. of Transportation, Engineering Service Center, Division of Materials & Foundation, Sacramento, CA 95819
| | - J. J. Higgins
- Author Higgins is with the Dept. of Statistics, Kansas State Univ., Manhattan, KS 66506
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33
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Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef. Food Control 2006. [DOI: 10.1016/j.foodcont.2004.11.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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EDWARDS JESSICARENEE, FUNG DANIELY. PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4581.2006.00037.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Mahapatra AK, Muthukumarappan K, Julson JL. Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review. Crit Rev Food Sci Nutr 2005; 45:447-61. [PMID: 16183567 DOI: 10.1080/10408390591034454] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.
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Affiliation(s)
- Ajit K Mahapatra
- Agricultural and Biosystems Engineering Department, South Dakota State University, Box 2120, Brookings, SD 57007-1496, USA.
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36
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Ricke SC, Kundinger MM, Miller DR, Keeton JT. Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response. Poult Sci 2005; 84:667-75. [PMID: 15844827 DOI: 10.1093/ps/84.4.667] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Successful control of foodborne pathogens requires placement of chemical and physical hurdles in the preharvest and postharvest food production sectors. Pathogens may also encounter indigenous antimicrobials in foods including certain botanical compounds that have historically been used for flavor enhancement as well as preservation. Chemical additives have traditionally included organic acids to control microbial contamination in foods and feeds. However, there is some concern that continuous application of certain chemical antimicrobials can lead to a buildup of microbial resistance. This creates problems if foodborne pathogens survive and develop resistance to a variety of environmental stressors encountered in pre- and postharvest animal production. To expand the diversity of potential antimicrobials that have practical application to food animal production requires exploring the interaction between the food matrix and foodborne pathogens. There is potential for isolating antimicrobial compounds that exhibit mechanisms unrelated to conventional antimicrobial compounds. However, understanding the potential for novel antimicrobial compounds in foods and feeds will require the physiological examination of foodborne pathogen response under experimental conditions comparable to the environment where the pathogen is most likely to occur. Research on foodborne Salmonella pathogenesis is extensive and should provide a model for detailed examination of the factors that influence antimicrobial effectiveness. Analysis of pathogen response to antimicrobials could yield clues for optimizing hurdle technologies to more effectively exploit vulnerabilities of Salmonella and other foodborne pathogens when administering antimicrobials during food and feed production.
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Affiliation(s)
- S C Ricke
- Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA.
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37
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Logue CM, Sheridan JJ, Harrington D. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage. J Appl Microbiol 2005; 98:741-51. [PMID: 15715878 DOI: 10.1111/j.1365-2672.2004.02511.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIM This study was carried out to determine the survival of Escherichia coli O157:H7 and subsequent shelf life of beef subjected to subatmospheric steam at differing temperatures. METHODS AND RESULTS A specifically built, laboratory scale decontamination apparatus was used in decontamination trials to examine the effect of condensing steam at differing subatmospheric pressures on the survival of E. coli O157:H7 on meat. Beef slices were inoculated with a nontoxigenic E. coli O157:H7 strain and subjected to condensing steam at temperatures of 55, 65 and 75 degrees C. Following treatment, the decontaminated meat was packaged and stored in air or under vacuum at temperatures of 10 or 0 degrees C for up to 42 days. Microbiological analysis of the decontaminated and a control product (not subjected to any heat treatment) was carried out at regular intervals over the storage time of the product. Overall, significant reductions (ca 1.5 log(10) CFU cm(-2)) in pathogen numbers were observed at a steam treatment temperature of 75 degrees C, however, postprocess storage conditions were important in ensuring no re-growth of the pathogen and this was best achieved by storage under vacuum at 0 degrees C. CONCLUSIONS Steam had a significant impact in reducing E. coli O157:H7 populations, but storage conditions post-treatment were important for ensuring inhibition of the pathogen. SIGNIFICANCE AND IMPACT OF THE STUDY This study indicated that subatmospheric steam could have significant application in the decontamination of meat primals postfabrication, immediately prior to packaging thus ensuring a safer product for consumers.
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Affiliation(s)
- C M Logue
- Department of Veterinary and Microbiological Sciences, The Great Plains Institute of Food Safety, 130A Van Es Hall, North Dakota State University, Fargo, ND 58105, USA.
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38
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Hussein HS, Sakuma T. Shiga toxin-producing Escherichia coli: pre- and postharvest control measures to ensure safety of dairy cattle products. J Food Prot 2005; 68:199-207. [PMID: 15690827 DOI: 10.4315/0362-028x-68.1.199] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The large number of cases of human illness caused by Shiga toxin-producing Escherichia coli (STEC) worldwide has raised safety concerns for foods of bovine origin. These human illnesses include diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and thrombotic thrombocytopenic purpura. Severe cases end with chronic renal failure, chronic nervous system deficiencies, and death. Over 100 STEC serotypes, including E. coli O157:H7, are known to cause these illnesses and to be shed in cattle feces. Thus, cattle are considered reservoirs of these foodborne pathogens. Because beef and dairy products were responsible for a large number of STEC outbreaks, efforts have been devoted to developing and implementing control measures that assure safety of foods derived from dairy cattle. These efforts should reduce consumers' safety concerns and support a competitive dairy industry at the production and processing levels. The efficacy of control measures both before harvest (i.e., on-farm management practices) and after harvest (i.e., milk processing and meat packing) for decreasing the risk of STEC contamination of dairy products was evaluated. The preharvest measures included sanitation during milking and management practices designed to decrease STEC prevalence in the dairy herd (i.e., animal factors, manure handling, drinking water, and both feeds and feeding). The postharvest measures included the practices or treatments that could be implemented during processing of milk, beef, or their products to eliminate or minimize STEC contamination.
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Affiliation(s)
- Hussein S Hussein
- Department of Animal Biotechnology, University of Nevada-Reno, Reno, Nevada 89557, USA.
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39
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Novak JS, Yuan JT. The fate of Clostridium perfringens spores exposed to ozone and/or mild heat pretreatment on beef surfaces followed by modified atmosphere packaging. Food Microbiol 2004. [DOI: 10.1016/j.fm.2004.03.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Koutsoumanis KP, Ashton LV, Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C. J Food Prot 2004; 67:2703-11. [PMID: 15633675 DOI: 10.4315/0362-028x-67.12.2703] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75 degrees C), 2% lactic acid (LA; 55 degrees C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25 degrees C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA. HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P < 0.05) at 25 degrees C than at 4 and 10 degrees C. In general, the order of effectiveness of treatments was HW-LA > LA > LA-HW > HW > control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.
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Affiliation(s)
- Konstantinos P Koutsoumanis
- Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
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41
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Madden RH, Murray KA, Gilmour A. Determination of the principal points of product contamination during beef carcass dressing processes in Northern Ireland. J Food Prot 2004; 67:1494-6. [PMID: 15270508 DOI: 10.4315/0362-028x-67.7.1494] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To determine the principal points of microbial contamination of carcasses during beef carcass dressing in Northern Ireland, 190 carcasses were sampled by swabbing 1,000 cm2 of the brisket. A detailed survey of one abattoir was initially conducted, with sampling of a total of 100 carcasses immediately after hide removal (H), after carcass splitting (S), and immediately after washing (W) before dispatch to the chiller. The total bacterial counts after incubation at both 22 and 37 degrees C indicated that there was no significant increase in the numbers of bacteria after the first sampling point, H (P > 0.05). To determine whether this was the case in the majority of Northern Ireland abattoirs, 15 carcasses were then sampled at each of an additional six abattoirs, at points H and W only. Total bacterial counts were significantly higher (P < 0.05) at H than at W, indicating that hide pulling was the major point of bacterial contamination of beef carcasses and hence a critical control point for the final microbiological quality of the carcasses. Mean counts of Enterobacteriaceae at both incubation temperatures were very low (< 10 CFU/cm2) but were higher at W than at H, probably indicating that washing was redistributing bacteria from the posterior to the anterior region.
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Affiliation(s)
- Robert H Madden
- Department of Food Science (Food Microbiology), Queen's University of Belfast, Northern Ireland.
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42
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Abstract
It is generally assumed that preventing visible contamination of or removing visible contamination from carcasses will enhance the microbiological safety of meat. Visible contamination of carcasses can be reduced by washing or otherwise cleaning animals before slaughter, by dehairing hides before carcasses are skinned or dressed with the skin on, or by performing skinning and eviscerating operations in manners that avoid the transfer of filth from the hide to the meat or the spillage of gut contents. Visible contamination can be removed by washing, trimming, or vacuuming carcasses. The available data appear to indicate that, of the various actions that can be taken to obtain carcasses that are free of visible contamination, only minimizing the visible contamination of meat during skinning and eviscerating operations may also ensure a degree of control over the microbiological contamination of meat. It might be preferable for visible contamination to be controlled largely by superior skinning and eviscerating practices rather than by animal or carcass cleaning treatments, which may not prevent the depositing of bacteria on or the removal of substantial numbers of bacteria from carcasses.
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Affiliation(s)
- C O Gill
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
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43
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Gill C, Landers C. Microbiological conditions of detained beef carcasses before and after removal of visible contamination. Meat Sci 2004; 66:335-42. [DOI: 10.1016/s0309-1740(03)00108-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2003] [Revised: 05/01/2003] [Accepted: 05/01/2003] [Indexed: 10/27/2022]
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44
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Jimenez-Villarreal J, Pohlman F, Johnson Z, Brown A, Baublits R. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci 2003; 65:977-84. [DOI: 10.1016/s0309-1740(02)00315-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/26/2022]
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45
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The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci 2003; 65:1021-9. [DOI: 10.1016/s0309-1740(02)00316-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/22/2022]
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46
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Jimenez-Villarreal J, Pohlman F, Johnson Z, Brown A. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci 2003; 65:1055-62. [DOI: 10.1016/s0309-1740(02)00320-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2002] [Revised: 11/21/2002] [Accepted: 11/21/2002] [Indexed: 11/27/2022]
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47
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Castillo A, McKenzie KS, Lucia LM, Acuffi GR. Ozone treatment for reduction of Escherichia coli 0157:H7 and Salmonella serotype typhimurium on beef carcass surfaces. J Food Prot 2003; 66:775-9. [PMID: 12747684 DOI: 10.4315/0362-028x-66.5.775] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effectiveness of an aqueous ozone treatment in reducing Escherichia coli O157:H7 and Salmonella serotype Typhimurium on hot carcass surfaces was determined with the use of a model carcass spray cabinet. Carcass surface regions were removed from carcasses and inoculated with feces containing 10(6) to 10(7) CFU each of E. coli O157:H7 and Salmonella Typhimurium per g and were then exposed to a water wash or to a water wash followed by a sanitizing ozone treatment. Water washes were applied at 28 degrees C beginning at a pressure of 10 lb/in2 and gradually increasing to 400 lb/in2. Ozone treatment was carried out by spraying surfaces with an aqueous ozone solution (80 lb/in2 at 28 degrees C) containing 95 mg of ozone per liter. Pathogen reductions achieved with ozone treatment were not significantly different from those achieved with a water wash alone. In addition, ozone treatment did not reduce E. coli O157:H7 or Salmonella Typhimurium contamination that was spread over the carcass surface as a result of the water wash. Under the conditions of this study, the aqueous ozone treatment applied resulted in no significant improvement over a water wash in reducing pathogens on beef carcass surfaces.
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Affiliation(s)
- A Castillo
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
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48
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Thran BH, Hussein HS, Redelman D, Fernandez GCJ. Influence of pH treatments on survival of Escherichia coli O157:H7 in continuous cultures of rumen contents. Exp Biol Med (Maywood) 2003; 228:365-9. [PMID: 12671180 DOI: 10.1177/153537020322800406] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The pH (i.e., 5.5, 5.75, 6.0, 6.25, 6.5, 6.75, 7.0, and 7.25) effect on Escherichia coli O157:H7 in an artificial rumen model was investigated. Eight fermenters were inoculated with bovine rumen fluid and were supplied with a diet (75 g of dry matter daily in 12 equal portions [every 2 hr]) containing similar forage-to-concentrate ratio. After an adaptation period (i.e., 3 days for adjusting the rumen fluid [pH 6.2] microbial population to the test pH and 4 days for adjustment to the diet at the test pH), each fermenter was inoculated with 10(9) cells of E. coli O157:H7. Samples were collected hourly for 12 hr and every 2 hr for an additional 12 hr and were analyzed by flow cytometer. E. coli O157:H7 could not be quantified after 24 hr, and detection was only possible after enrichment. Because the pathogen could not be detected 5 days postinoculation (i.e., Day 13), the fermenters were reinoculated with E. coli O157:H7 on Days 17 and 22. E. coli O157:H7 numbers decreased from 10(6) to 10(4)/ml of fermenter contents in a quadratic (P < 0.05) fashion over the 24-hr sampling period, and the rate of reduction was slower (P < 0.05) for pH 7.0 than for other pH treatments. Results suggested that E. coli O157:H7 population were decreased by competitive exclusion and were not affected by culture pH.
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Affiliation(s)
- Brandolyn H Thran
- Department of Animal Biotechnology, University of Nevada, Reno, Nevada 89557, USA
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49
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Novak JS, Yuan JTC. Viability of Clostridium perfringens, Escherichia coli, and Listeria monocytogenes surviving mild heat or aqueous ozone treatment on beef followed by heat, alkali, or salt stress. J Food Prot 2003; 66:382-9. [PMID: 12636289 DOI: 10.4315/0362-028x-66.3.382] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The threat of pathogen survival following ozone treatment of meat necessitates careful evaluation of the microorganisms surviving under such circumstances. The objective of this study was to determine whether sublethal aqueous ozone treatment (3 ppm of O3 for 5 min) of microorganisms on beef surfaces would result in increased or decreased survival with respect to subsequent heat, alkali, or NaCl stress. A mild heat treatment (55 degrees C for 30 min) was used for comparison. Reductions in three-strain cocktails of Clostridium perfringens, Escherichia coli O157:H7, and Listeria monocytogenes on beef following the heat treatment were 0.14, 0.77, and 1.47 log10 CFU/g, respectively, whereas reductions following ozone treatment were 1.28, 0.85, and 1.09 log10 CFU/g, respectively. C. perfringens cells exhibited elevated heat resistance at 60 degrees C (D60 [time at 60 degrees C required to reduce the viable cell population by 1 log10 units or 90%] = 17.76 min) following heat treatment of beef (55 degrees C for 30 min) but exhibited reduced viability at 60 degrees C following ozone treatment (D60 = 7.64 min) compared with the viability of untreated control cells (D60 = 13.84 min). The D60-values for L. monocytogenes and E. coli O157:H7 following heat and ozone exposures were not significantly different (P > 0.05). C. perfringens cells that survived ozone treatment did not exhibit increased resistance to pH (pH 6 to 12) relative to non-ozone-treated cells when grown at 37 degrees C for 24 h. The heat treatment also resulted in decreased numbers of surviving cells above and below neutral pH values for both E. coli O157:H7 and L. monocytogenes relative to those of non-heat-treated cells grown at 37 degrees C for 24 h. There were significant differences (P < 0.05) in C. perfringens reductions with increasing NaCl concentrations. The effects of NaCl were less apparent for E. coli and L. monocytogenes survivors. It is concluded that pathogens surviving ozone treatment of beef are less likely to endanger food safety than are those surviving sublethal heat treatments.
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Affiliation(s)
- John S Novak
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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50
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Kim JG, Yousef AE, Khadre MA. Ozone and its current and future application in the food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2003; 45:167-218. [PMID: 12402681 DOI: 10.1016/s1043-4526(03)45005-5] [Citation(s) in RCA: 161] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
The food industry is interested considerably in using ozone to enhance the shelf-life and safety of food products and in exploring new applications of the sanitizer. This interest was recently accompanied by a US governmental approval of ozone for the safe use, in gaseous and aqueous phases, as an antimicrobial agent on food, including meat and poultry. Ozone has a strong microbicidal action against bacteria, fungi, parasites and viruses when these microorganisms are present in low ozone-demand media. Readily available organic constituents in food, however, compete with microorganisms for applied ozone and thus efficacy of the treatment is minimized. Ozone is suitable for washing and sanitizing solid food with intact and smooth surfaces (e.g., fruits and vegetables) and ozone-sanitized fresh produce has recently been introduced in the US market. Use of ozone to sanitize equipment, packaging materials, and processing environment is currently investigated. Efforts to decontaminate bean sprouts and remove biofilm with ozone have not been successful. The antimicrobial efficacy can be enhanced considerably when ozonation is combined with other chemical (e.g., hydrogen peroxide) or physical (e.g., ultraviolet radiation) treatments. Mechanical action is also needed as a means to dislodge microorganisms from the surface of food and expose them to the action of the sanitizer. The food industry also is interested in using ozone to decontaminate processing water and decrease its chemical and biological oxygen demand. This application improves the reusability of processing water and allows for environment-friendly processing operations.
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Affiliation(s)
- Jin-Gab Kim
- Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA
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