Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial intervention on beef carcass surfaces. In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 an...
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| Veröffentlicht in: | Meat science 2005-03, Vol.69 (3), p.401-407 |
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| creator | King, D.A. Lucia, L.M. Castillo, A. Acuff, G.R. Harris, K.B. Savell, J.W. |
| description | Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial intervention on beef carcass surfaces. In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Inoculated surfaces were subjected to a simulated carcass wash with and without 2% l-lactic acid treatment before chilling. In Experiments 1 and 2, the chilled carcass surfaces were sprayed with peroxyacetic acid (200 ppm; 43°) for 15 s. Peroxyacetic acid had no effect on microbial counts of any organism measured on these carcass surfaces. However, lactic acid reduced counts of E. coli Type I (1.9log10 CFU/cm2), coliforms (3.0log10 CFU/cm2), E. coli O157:H7 (2.7log10 CFU/cm2), and S. Typhimurium (2.8log10 CFU/cm2) entering the chilling cooler and prevented growth during the chilling period. In Experiment 3, peroxyacetic acid at different concentrations (200, 600, and 1000 ppm) and application temperatures (45 and 55 °C) were used to investigate its effectiveness in killing E. coli O157:H7 and S. Typhimurium compared to 4% l-lactic acid (55 °C). Application temperature did not affect the counts of either microorganism. Peroxyacetic acid concentrations up to 600 ppm had no effect on these microorganisms. Concentrations of 1000 ppm reduced E. coli O157:H7 and S. Typhimurium by up to 1.7 and 1.3log10 CFU/cm2, respectively. However, 4% lactic acid reduced these organisms by 2.7 and 3.4log10 CFU/cm2, respectively. In Experiment 4, peroxyacetic acid (200 ppm; 43 °C) was applied to hot carcass surfaces. This treatment caused a 0.7log10 CFU/cm2 reduction in both E. coli O157:H7 and S. Typhimurium. The collective results from these experiments indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces. |
| doi_str_mv | 10.1016/j.meatsci.2004.08.010 |
| format | Article |
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In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Inoculated surfaces were subjected to a simulated carcass wash with and without 2% l-lactic acid treatment before chilling. In Experiments 1 and 2, the chilled carcass surfaces were sprayed with peroxyacetic acid (200 ppm; 43°) for 15 s. Peroxyacetic acid had no effect on microbial counts of any organism measured on these carcass surfaces. However, lactic acid reduced counts of E. coli Type I (1.9log10 CFU/cm2), coliforms (3.0log10 CFU/cm2), E. coli O157:H7 (2.7log10 CFU/cm2), and S. Typhimurium (2.8log10 CFU/cm2) entering the chilling cooler and prevented growth during the chilling period. In Experiment 3, peroxyacetic acid at different concentrations (200, 600, and 1000 ppm) and application temperatures (45 and 55 °C) were used to investigate its effectiveness in killing E. coli O157:H7 and S. Typhimurium compared to 4% l-lactic acid (55 °C). Application temperature did not affect the counts of either microorganism. Peroxyacetic acid concentrations up to 600 ppm had no effect on these microorganisms. Concentrations of 1000 ppm reduced E. coli O157:H7 and S. Typhimurium by up to 1.7 and 1.3log10 CFU/cm2, respectively. However, 4% lactic acid reduced these organisms by 2.7 and 3.4log10 CFU/cm2, respectively. In Experiment 4, peroxyacetic acid (200 ppm; 43 °C) was applied to hot carcass surfaces. This treatment caused a 0.7log10 CFU/cm2 reduction in both E. coli O157:H7 and S. Typhimurium. The collective results from these experiments indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2004.08.010</identifier><identifier>PMID: 22062977</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>acid treatment ; antibacterial properties ; bacterial contamination ; Beef ; beef carcasses ; Biological and medical sciences ; cooling ; decontamination ; E. coli ; Escherichia coli O157:H7 ; food contamination ; Food industries ; Food microbiology ; food pathogens ; food preservation ; Fundamental and applied biological sciences. Psychology ; inoculum density ; Interventions ; lactic acid ; Meat and meat product industries ; microbial detection ; Pathogens ; peracetic acid ; plate count ; Salmonella ; Salmonella typhimurium ; sanitizing ; spraying ; surface area ; washing</subject><ispartof>Meat science, 2005-03, Vol.69 (3), p.401-407</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-a8738b83dc4c9960bed531639f0f89847649151f7cbf2ae4f8862df7356701603</citedby><cites>FETCH-LOGICAL-c418t-a8738b83dc4c9960bed531639f0f89847649151f7cbf2ae4f8862df7356701603</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174004002177$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16429675$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062977$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>King, D.A.</creatorcontrib><creatorcontrib>Lucia, L.M.</creatorcontrib><creatorcontrib>Castillo, A.</creatorcontrib><creatorcontrib>Acuff, G.R.</creatorcontrib><creatorcontrib>Harris, K.B.</creatorcontrib><creatorcontrib>Savell, J.W.</creatorcontrib><title>Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial intervention on beef carcass surfaces. In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Inoculated surfaces were subjected to a simulated carcass wash with and without 2% l-lactic acid treatment before chilling. In Experiments 1 and 2, the chilled carcass surfaces were sprayed with peroxyacetic acid (200 ppm; 43°) for 15 s. Peroxyacetic acid had no effect on microbial counts of any organism measured on these carcass surfaces. However, lactic acid reduced counts of E. coli Type I (1.9log10 CFU/cm2), coliforms (3.0log10 CFU/cm2), E. coli O157:H7 (2.7log10 CFU/cm2), and S. Typhimurium (2.8log10 CFU/cm2) entering the chilling cooler and prevented growth during the chilling period. In Experiment 3, peroxyacetic acid at different concentrations (200, 600, and 1000 ppm) and application temperatures (45 and 55 °C) were used to investigate its effectiveness in killing E. coli O157:H7 and S. Typhimurium compared to 4% l-lactic acid (55 °C). Application temperature did not affect the counts of either microorganism. Peroxyacetic acid concentrations up to 600 ppm had no effect on these microorganisms. Concentrations of 1000 ppm reduced E. coli O157:H7 and S. Typhimurium by up to 1.7 and 1.3log10 CFU/cm2, respectively. However, 4% lactic acid reduced these organisms by 2.7 and 3.4log10 CFU/cm2, respectively. In Experiment 4, peroxyacetic acid (200 ppm; 43 °C) was applied to hot carcass surfaces. This treatment caused a 0.7log10 CFU/cm2 reduction in both E. coli O157:H7 and S. Typhimurium. The collective results from these experiments indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces.</description><subject>acid treatment</subject><subject>antibacterial properties</subject><subject>bacterial contamination</subject><subject>Beef</subject><subject>beef carcasses</subject><subject>Biological and medical sciences</subject><subject>cooling</subject><subject>decontamination</subject><subject>E. coli</subject><subject>Escherichia coli O157:H7</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>inoculum density</subject><subject>Interventions</subject><subject>lactic acid</subject><subject>Meat and meat product industries</subject><subject>microbial detection</subject><subject>Pathogens</subject><subject>peracetic acid</subject><subject>plate count</subject><subject>Salmonella</subject><subject>Salmonella typhimurium</subject><subject>sanitizing</subject><subject>spraying</subject><subject>surface area</subject><subject>washing</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAURiMEokPhEQBvEKuEayfxDxuEqoEiVeqi7dq6ceyOR0k82MmIeRZeFg8zwJKVJevcz5_vKYrXFCoKlH_YVqPFORlfMYCmAlkBhSfFikpRlw2t5dNiBTWokooGLooXKW0BgNZMPi8uGAPOlBCr4ud6j8OCsw8TCY7sbAw_Dmjs7A1B43uCiSDZhTSXZuOHwU-PxE-zjXs7_R5yIRITpjmG4RiwTmZjo88s5uvBk1vaio_XguDUkzscxjDZYUByf9ht_LhEv4wkp3TWOmIwGkyJpCW6XCG9LJ45HJJ9dT4vi4cv6_ur6_Lm9uu3q883pWmonEvMP5adrHvTGKU4dLZva8pr5cBJJRvBG0Vb6oTpHEPbOCk5652oWy7yJqG-LN6fcncxfF9smvXokznWnGxYklbAJCjGeSbbE2liSClap3fRjxgPmoI-atFbfdaij1o0SJ215Lk35xeWbrT936k_HjLw7gxgMji4iJPx6V86b5jios3c2xPnMGh8jJl5uGNZK4ASjDUyE59OhM0b23sbdS5jJ2N7H62ZdR_8f8r-AkCIuHI</recordid><startdate>20050301</startdate><enddate>20050301</enddate><creator>King, D.A.</creator><creator>Lucia, L.M.</creator><creator>Castillo, A.</creator><creator>Acuff, G.R.</creator><creator>Harris, K.B.</creator><creator>Savell, J.W.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050301</creationdate><title>Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces</title><author>King, D.A. ; Lucia, L.M. ; Castillo, A. ; Acuff, G.R. ; Harris, K.B. ; Savell, J.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-a8738b83dc4c9960bed531639f0f89847649151f7cbf2ae4f8862df7356701603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>acid treatment</topic><topic>antibacterial properties</topic><topic>bacterial contamination</topic><topic>Beef</topic><topic>beef carcasses</topic><topic>Biological and medical sciences</topic><topic>cooling</topic><topic>decontamination</topic><topic>E. coli</topic><topic>Escherichia coli O157:H7</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>inoculum density</topic><topic>Interventions</topic><topic>lactic acid</topic><topic>Meat and meat product industries</topic><topic>microbial detection</topic><topic>Pathogens</topic><topic>peracetic acid</topic><topic>plate count</topic><topic>Salmonella</topic><topic>Salmonella typhimurium</topic><topic>sanitizing</topic><topic>spraying</topic><topic>surface area</topic><topic>washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>King, D.A.</creatorcontrib><creatorcontrib>Lucia, L.M.</creatorcontrib><creatorcontrib>Castillo, A.</creatorcontrib><creatorcontrib>Acuff, G.R.</creatorcontrib><creatorcontrib>Harris, K.B.</creatorcontrib><creatorcontrib>Savell, J.W.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>King, D.A.</au><au>Lucia, L.M.</au><au>Castillo, A.</au><au>Acuff, G.R.</au><au>Harris, K.B.</au><au>Savell, J.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2005-03-01</date><risdate>2005</risdate><volume>69</volume><issue>3</issue><spage>401</spage><epage>407</epage><pages>401-407</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial intervention on beef carcass surfaces. In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Inoculated surfaces were subjected to a simulated carcass wash with and without 2% l-lactic acid treatment before chilling. In Experiments 1 and 2, the chilled carcass surfaces were sprayed with peroxyacetic acid (200 ppm; 43°) for 15 s. Peroxyacetic acid had no effect on microbial counts of any organism measured on these carcass surfaces. However, lactic acid reduced counts of E. coli Type I (1.9log10 CFU/cm2), coliforms (3.0log10 CFU/cm2), E. coli O157:H7 (2.7log10 CFU/cm2), and S. Typhimurium (2.8log10 CFU/cm2) entering the chilling cooler and prevented growth during the chilling period. In Experiment 3, peroxyacetic acid at different concentrations (200, 600, and 1000 ppm) and application temperatures (45 and 55 °C) were used to investigate its effectiveness in killing E. coli O157:H7 and S. Typhimurium compared to 4% l-lactic acid (55 °C). Application temperature did not affect the counts of either microorganism. Peroxyacetic acid concentrations up to 600 ppm had no effect on these microorganisms. Concentrations of 1000 ppm reduced E. coli O157:H7 and S. Typhimurium by up to 1.7 and 1.3log10 CFU/cm2, respectively. However, 4% lactic acid reduced these organisms by 2.7 and 3.4log10 CFU/cm2, respectively. In Experiment 4, peroxyacetic acid (200 ppm; 43 °C) was applied to hot carcass surfaces. This treatment caused a 0.7log10 CFU/cm2 reduction in both E. coli O157:H7 and S. Typhimurium. The collective results from these experiments indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062977</pmid><doi>10.1016/j.meatsci.2004.08.010</doi><tpages>7</tpages></addata></record> |
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| subjects | acid treatment antibacterial properties bacterial contamination Beef beef carcasses Biological and medical sciences cooling decontamination E. coli Escherichia coli O157:H7 food contamination Food industries Food microbiology food pathogens food preservation Fundamental and applied biological sciences. Psychology inoculum density Interventions lactic acid Meat and meat product industries microbial detection Pathogens peracetic acid plate count Salmonella Salmonella typhimurium sanitizing spraying surface area washing |
| title | Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces |
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