scholarly journals A Clean-In-Place Type Sanitation Method Validation for a Benchtop Meat Grinder

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. E. Rayfield ◽  
R. Jadeja ◽  
S. Billups
Keyword(s):  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Peracetic Acid ◽  
Deionized Water ◽  
Cross Contamination ◽  
Direct Plating ◽  
Water Ice ◽  
E Coli ◽  
Different Types ◽  
Low Levels

ObjectivesThis research is designed to validate a novel clean-in-place type antimicrobial ice-based meat grinder sanitation method.Materials and MethodsFour different types of antimicrobial ice were prepared from peracetic acid (PAA, 350 mg/L) and combination PAA with 2% FreshFX® (PAAF), 2% Paradigm® (PAAP) and 2% lactic acid (PAAL). The grinders were inoculated by processing 400 g beef trim containing 400 μL of E. coli O157:H7 or S. Typhimurium DT 104 suspensions at 8.4 to 8.7 (high inoculation) and 5.3 to 5.5 (low inoculation) log CFU/mL. Each meat grinder was then treated by processing 1000 g of antimicrobial ice and 500 mL of corresponding antimicrobial solution. At the end of each treatment, 400 g un-inoculated beef was processed through the meat grinder, and the resulting ground beef was then analyzed for the presence of target pathogens by direct plating and after enrichment. Efficacies of antimicrobial ice-based treatments were compared with 1000 g deionized water ice + 500 mL deionized water (DI), and no treatment (NT) controls.ResultsAll antimicrobial ice treatments were able to reduce cross-contamination to non-detectable levels from the meat grinders inoculated at the low levels of pathogens, but after enrichment, target pathogens were detected in all the samples. Recoveries from the meat grinder inoculated with high levels of pathogens ranged from 5.95 to 3.50 log CFU/g and 5.86 to 3.46 log CFU/g for E. coli O157:H7 and S. Typhimurium DT 104, respectively. All antimicrobial ice treatments were significantly (p ≤ 0.05) more effective in reducing cross-contamination in comparison of NT and DI controls. The microbial reductions achieved by different antimicrobial ice treatments were not significantly (p ≤ 0.05) different from each other.ConclusionThe antimicrobial ice-based meat grinder sanitation technique could effectively reduce foodborne pathogens from meat grinders without needing meat grinder disassembly.

A STUDY OF CROSS-CONTAMINATION OF FOODBORNE PATHOGENS ON THE KITCHEN SURFACES

2015 ◽  
Vol 77 (31) ◽  
Author(s):  
Murni Noor Al Amin ◽  
Wan Rosmiza Zana Wan Dagang
Keyword(s):  
Foodborne Pathogens ◽  
Cross Contamination ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
E Coli ◽  
Meal Preparation ◽  
Before And After ◽  
Change In The Mean ◽  
Plate Counts ◽  
Raw Poultry

Cross-contamination provides the opportunity for various of bacteria to be deposited on each of the surface contact during meal preparation. Raw poultry especially raw chicken was the main reservoir of foodborne pathogens that can cause foodborne diseases. Therefore, a study on the potential of cross-contamination contribute to spread E. coli, Salmonella spp. and S. aureus on the kitchen surfaces during chicken preparation was conducted. A total of 36 isolates were collected from six sampling sites before and after the chicken preparation. The enumeration of the bacteria from the sampling sites showed a significant change in the mean total plate counts (TPC) of the isolates before and after the chicken preparation. These results emphasized that cross-contamination occurred around the sampling sites during the preparation of the chicken. Isolation and identification of the three foodborne pathogens, E. coli, Salmonella spp. and S. aureus were carried out on its respectively selective and differential media. The presumptive identified foodborne pathogens were confirmed as E. coli, Salmonella spp. and S. aureus according to their microscopic and biochemical characteristics.

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water

1999 ◽  
Vol 62 (8) ◽  
pp. 857-860 ◽  
Author(s):  
KUMAR S. VENKITANARAYANAN ◽  
GABRIEL O. I. EZEIKE ◽  
YEN-CON HUNG ◽  
MICHAEL P. DOYLE
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Laminar Flow ◽  
Foodborne Pathogens ◽  
Deionized Water ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Laminar Flow Hood ◽  
Cutting Boards ◽  
Temperature Time

One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (∼1010 CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation, the boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23°C or 35°C for 10 or 20 min; 45°C for 5 or 10 min; or 55°C for 5 min. After each temperature–time combination, the surviving population of the pathogen on cutting boards and in soaking water was determined. Soaking of inoculated cutting boards in electrolyzed oxidizing water reduced E. coli O157:H7 populations by ≥5.0 log CFU/100 cm2 on cutting boards. However, immersion of cutting boards in deionized water decreased the pathogen count only by 1.0 to 1.5 log CFU/100 cm2. Treatment of cutting boards inoculated with Listeria monocytogenes in electrolyzed oxidizing water at selected temperature–time combinations (23°C for 20 min, 35°C for 10 min, and 45°C for 10 min) substantially reduced the populations of L. monocytogenes in comparison to the counts recovered from the boards immersed in deionized water. E. coli O157:H7 and L. monocytogenes were not detected in electrolyzed oxidizing water after soaking treatment, whereas the pathogens survived in the deionized water used for soaking the cutting boards. This study revealed that immersion of kitchen cutting boards in electrolyzed oxidizing water could be used as an effective method for inactivating foodborne pathogens on smooth, plastic cutting boards.

Comparison of the Microflora on Organically and Conventionally Grown Spring Mix from a California Processor

2005 ◽  
Vol 68 (6) ◽  
pp. 1143-1146 ◽  
Author(s):  
CHRISTIE A. PHILLIPS ◽  
MARK A. HARRISON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Period Analysis ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Microbial Group ◽  
The Mean ◽  
Yeasts And Molds ◽  
Organically Grown

Considerable speculation has occurred concerning the potential for higher numbers of foodborne pathogens on organically grown produce compared with produce not grown organically. The microflora composition of spring mix or mesclun, a mixture of multiple salad ingredients, grown either by organic or conventional means was determined. Unwashed or washed spring mix was obtained from a commercial California fresh-cut produce processor who does not use manure in their cultivation practices. Fifty-four samples of each type of product were supplied over a 4-month period. Analysis included enumeration of total mesophiles, psychrotrophs, coliforms, generic Escherichia coli, lactic acid bacteria, yeasts, and molds. In addition, spring mix was analyzed for the presence of Salmonella and Listeria monocytogenes. The mean populations of mesophilic and psychrotrophic bacteria, yeasts, molds, lactic acid bacteria, and coliforms on conventionally grown spring mix were not statistically different (P > 0.05) from respective mean populations on organically grown spring mix. The mean population of each microbial group was significantly higher on unwashed spring mix compared with the washed product. Of the 14 samples found to contain E. coli, eight were from nonwashed conventional spring mix, one was from washed conventional spring mix, and four were from nonwashed organic spring mix. Salmonella and L. monocytogenes were not detected in any of the samples analyzed.

Bacterial Cross-Contamination of Meat during Liquid Nitrogen Immersion Freezing†

1998 ◽  
Vol 61 (9) ◽  
pp. 1103-1108 ◽  
Author(s):  
ELAINE D. BERRY ◽  
WARREN J. DORSA ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Lactic Acid ◽  
Liquid Nitrogen ◽  
Listeria Innocua ◽  
Freezing Process ◽  
Escherichia Coli O157 ◽  
Cross Contamination ◽  
E Coli ◽  
Processing Line ◽  
Immersion Freezing ◽  
Resistant Strains

Prerigor beef carcass surface tissue (BCT) was used to simulate lamb carcasses on a processing line with a 15-min liquid nitrogen (LN) immersion freezing step, and the potential for the dissemination of bacteria during freezing was examined. Streptomycin-resistant strains of Listeria innocua and Escherichia coli O157:H7 spiked into a fecal slurry were inoculated onto BCT pieces that were introduced into the freezing process to represent contaminated carcasses. Following this introduction, subsequently frozen uninoculated BCT, LN, and LN containers were examined for the inoculated organisms. In the first study, BCT samples were inoculated with ca. 7 log CFU/cm2 of both L. innocua and E. coli O157:H7, spray washed with water and frozen, distributed among uninoculated BCT, in LN for 15 min. In two separate trials, L. innocua was recovered by enrichment from all uninoculated BCT and LN samples. E. coli O157:H7 was also recovered from uninoculated BCT and LN, but this cross-contamination was more sporadic. Both species were recovered from the LN container following freezing. Attempts to enumerate cross-contaminating bacteria in the second trial indicated that contaminating levels were low (<1.0 CFU/cm2 BCT). In a second study, a 2.0% lactic acid spray wash was used to reduce further the numbers of L. innocua introduced into the freezing system and resulted in fewer positive samples, although this organism was still recovered from many uninoculated BCT samples. When either bacterium was inoculated at lower initial levels (1.35 to 1.77 log CFU/cm2) and BCT was water or 2.0% lactic acid spray washed prior to freezing, neither L. innocua nor E. coli O157:H7 was recoverable by enrichment from uninoculated BCT, LN, or from the freezing container. Results demonstrate that bacterial cross-contamination of meat during LN immersion freezing can occur but indicate that the use of good sanitation practices and product with low microbial numbers can limit this occurrence.

Inactivation of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on Apples, Oranges, and Tomatoes by Lactic Acid with Hydrogen Peroxide

2002 ◽  
Vol 65 (1) ◽  
pp. 100-105 ◽  
Author(s):  
KUMAR S. VENKITANARAYANAN ◽  
CHIA-MIN LIN ◽  
HANNALORE BAILEY ◽  
MICHAEL P. DOYLE
Keyword(s):  
Escherichia Coli ◽  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Chemical Treatment ◽  
Salmonella Enteritidis ◽  
Deionized Water ◽  
Wash Water ◽  
Escherichia Coli O157 ◽  
E Coli

The objective of this study was to develop a practical and effective method for inactivating or substantially reducing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on apples, oranges, and tomatoes. Apples, oranges, and tomatoes were spot-inoculated with five-strain mixtures of E. coli O157:H7, Salmonella Enteritidis, and L. monocytogenes near the stem end and were submerged in sterile deionized water containing 1.5% lactic acid plus 1.5% hydrogen peroxide for 15 min at 40°C. Inoculated samples treated with sterile deionized water at the same temperature and for the same duration served as controls. The bacterial pathogens on fruits subjected to the chemical treatment were reduced by >5.0 log10 CFU per fruit, whereas washing in deionized water decreased the pathogens by only 1.5 to 2.0 log10 CFU per fruit. Furthermore, substantial populations of the pathogens survived in the control wash water, whereas no E. coli O157:H7, Salmonella Enteritidis, or L. monocytogenes cells were detected in the chemical treatment solution. The sensory and qualitative characteristics of apples treated with the chemical wash solution were not adversely affected by the treatment. It was found that the treatment developed in this study could effectively be used to kill E. coli O157:H7, Salmonella Enteritidis, and L. monocytogenes on apples, oranges, and tomatoes at the processing or packaging level.

Evaluation of Batch and Semicontinuous Application of High Hydrostatic Pressure on Foodborne Pathogens in Salsa

2000 ◽  
Vol 63 (12) ◽  
pp. 1713-1718 ◽  
Author(s):  
ERROL V. RAGHUBEER ◽  
C. PATRICK DUNNE ◽  
DANIEL F. FARKAS ◽  
EDMUND Y. TING
Keyword(s):  
Hydrostatic Pressure ◽  
Foodborne Pathogens ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
State University ◽  
E Coli ◽  
Acid Environment ◽  
Low Levels ◽  
Listeria Welshimeri ◽  
Oregon State University

The effects of high hydrostatic pressure (HPP; 545 MPa) on strains of Escherichia coli O157:H7, Listeria monocytogenes, enterotoxigenic Staphylococcus aureus, and nonpathogenic microorganisms were studied in tomato-based salsa. Products were evaluated for the survival of the inoculated pathogens following HPP treatment and after storage at 4°C and 21 to 23°C for up to 2 months. Inoculated samples without HPP treatment, stored under the same conditions, were also evaluated to determine the effects of the acid environment of salsa on the survival of inoculated strains. None of the inoculated pathogens were detected in the HPP-treated samples for all treatments throughout the storage period. Inoculated pathogens were detected in the non–HPP-treated samples stored at 4°C after 1 month, with L. monocytogenes showing the highest level of survivors. In the non–HPP-treated samples stored at 21 to 23°C, E. coli and S. aureus were not detected after 1 week, but L. monocytogenes was detected in low levels. Studies with nonpathogenic strains of the pathogens were conducted at Oregon State University using HPP treatments in a semicontinuous production system. The nonpathogenic microorganisms (E. coli, Listeria innocua, Listeria welshimeri, and nonenterotoxigenic S. aureus) were inoculated together into a feeder tank containing 100 liters of salsa. Microbiological results of samples collected before HPP treatment and from the aseptic filler were similar to those obtained for the pathogenic strains. No survivors were detected in any of the HPP-treated samples.

Efficacy of Lactic Acid, Lactic Acid–Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions

2017 ◽  
Vol 81 (1) ◽  
pp. 17-24 ◽  
Author(s):  
Alejandra Ramirez-Hernandez ◽  
Mindy M. Brashears ◽  
Marcos X. Sanchez-Plata
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Peracetic Acid ◽  
Performance Standards ◽  
Conveyor Belt ◽  
Treatment Temperature ◽  
Processing Conditions ◽  
Poultry Products ◽  
Commercial Processing

ABSTRACT The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions. Chicken pieces were inoculated by immersion in a five-strain Salmonella cocktail at 6 log CFU/mL and then treated with organic acids and oxidizing agents on a commercial rinsing conveyor belt. The efficacy of spraying with six different treatments (sterile water, lactic acid, acetic acid, buffered lactic acid, acetic acid in combination with lactic acid, and peracetic acid) at two concentrations was evaluated on skin-on and skin-off chicken thighs at three application temperatures. Skinless chicken breasts were used to evaluate the antimicrobial efficacy of lactic acid and peracetic acid. The color stability of treated and untreated chicken parts was assessed after the acid interventions. The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.

scholarly journals Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Emmanuel Edoghogho Imade ◽  
Solomon Esharegoma Omonigho ◽  
Olubukola Oluranti Babalola ◽  
Ben Jesuorsemwen Enagbonma
Keyword(s):  
Lactic Acid ◽  
Foodborne Pathogens ◽  
Food Products ◽  
Lactobacillus Fermentum ◽  
Resistant Bacteria ◽  
Antibiotic Resistant Bacteria ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Agar Well Diffusion Assay ◽  
Diffusion Assay

Abstract Purpose Incidence of foodborne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with fewer chemical additives but natural products which are not harmful to the consumers. Bacteriocins, produced by lactic acid bacteria (LAB), is of interest because they are active in a nanomolar range, do not have toxic effects, and are readily available in fermented food products. Methods In this research, LAB were isolated from fufu, gari, kunu, nono, and ogi using De Mann, Rogosa, and Sharpe agar. Cell-free supernatants were prepared from 18-24 h LAB culture grown on MRS broth. Effect of organic acid was eliminated by adjusting the pH of the supernatants to 7.0 with 1M NaOH while the effect of hydrogen peroxide was eliminated by treating with Catalase enzyme. The supernatant was then filter-sterilized using a membrane filtration unit with a 0.2-μm pore size millipore filter and subjected to agar well diffusion assay against foodborne antibiotic-resistant bacteria. Result A total of 162 isolates were obtained from the food samples. The antimicrobial sensitivity test yielded positive results for 45 LAB isolates against Staphylococcus aureus ATCC 25923 while 52 LAB isolates inhibited Escherichia coli ATCC 25922. On confirmation of the bacteriocinogenic nature of the inhibitory substance, 4 of the LAB isolates displayed a remarkable degree of inhibition to Leuconostoc mesenteroides, Salmonella typhimurium, and Bacillus cereus. Agar well diffusion assay was also performed against antibiotic-resistant foodborne pathogens using the cell-free supernatant (CFS) obtained from Lactobacillus fermentum strain NBRC15885 (Limosilactobacillus fermentum), Lactobacillus fermentum strain CIP102980 (Limosilactobacillus fermentum), Lactobacillus plantarum strain JCM1149 (Lactiplantibacillus garii), and Lactobacillus natensis strain LP33 (Companilactobacillus nantensis). The foodborne pathogens exhibited a notable level of resistance to antibiotics, with B. cereus exhibiting a resistance profile of 40%, S. aureus (50%), K. pnuemoniae (70%), E. coli (60%), and S. typhi (40%). The (CFS) was able to inhibit the growth of B. cereus, Klebsiella pneumonia, S. typhimurium, S. aureus, and E. coli. Conclusion Therefore, it portends that the bacteriocins produced by the LAB isolated from these food products could act as probiotics for effective inhibition of the growth of antibiotic-resistant foodborne pathogens.

Validation of commonly used antimicrobial interventions on bob veal carcasses for reducing Shiga toxin producing Escherichia coli surrogate populations

2021 ◽  
Author(s):  
Chevise L. Thomas ◽  
Harshavardhan Thippareddi ◽  
Sanjay Kumar ◽  
Macc Rigdon ◽  
Robert W. Mckee ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Shiga Toxin ◽  
Hot Water ◽  
Peroxyacetic Acid ◽  
E Coli ◽  
Translocation Experiment ◽  
Low Levels ◽  
Antimicrobial Interventions ◽  
Antimicrobial Treatments

Ruminants are natural reservoirs of Shiga toxin producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were conducted to validate the efficacy of lactic acid (4%; LA), peroxyacetic acid (300 ppm; PAA), and hot water (80˚C; HW) for their individual or combined abilities to reduce STEC surrogates on bob veal carcasses pre- and post-chill and through fabrication. In experiment 1, hot carcasses (n=9) were inoculated with a 5-strain cocktail (ca. 8 log CFU/mL) containing rifampicin-resistant surrogate Escherichia coli ( E. coli ; BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) and then treated with HW, LA, or PAA. Carcasses were then chilled (0±1°C; 24 h), split in half, and each side was treated with either LA or PAA. In experiment 2, hot carcasses (n=3) were inoculated and chilled (24 h). After 24 h, the carcasses were split, and each side was treated with either LA or PAA. For experiment 3, carcasses (n=3) were chilled for 24 h, split, inoculated, and treated with either LA or PAA. After chilling, carcasses from all three experiments were fabricated to subprimals and the cut surfaces were sampled to determine the translocation. Experiment 1 showed that LA+LA was the most effective ( P ≤ 0.05) treatment for reducing surrogate E. coli on veal. In experiments 2 and 3, LA and PAA were similar ( P > 0.05) in their abilities to reduce E. coli on chilled veal carcasses. In experiments 1 and 2, all antimicrobial treatments resulted in undetectable levels (< 0.2 log CFU/cm 2 ) of surrogate E. coli on cut surfaces after fabrication, while low levels (1.7 and 1.0 log CFU/cm 2 for LA and PAA, respectively) were observed in experiment 3. Of the antimicrobial interventions utilized, lactic acid was more effective for reducing STEC surrogate populations on veal carcasses, pre- and/or post-chill.

Isolation, Identification, and Selection of Lactic Acid Bacteria from Alfalfa Sprouts for Competitive Inhibition of Foodborne Pathogens

2004 ◽  
Vol 67 (5) ◽  
pp. 947-951 ◽  
Author(s):  
M. R. WILDERDYKE ◽  
D. A. SMITH ◽  
M. M. BRASHEARS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Foodborne Pathogens ◽  
Inhibitory Action ◽  
Competitive Inhibition ◽  
E Coli ◽  
Pathogen Control ◽  
Alfalfa Sprouts ◽  
Pathogen Populations

Several studies have investigated the control of pathogens on alfalfa sprouts, and some treatments have been shown to be effective in reducing pathogen populations. However, control methods investigated thus far only provide pathogen control at a given point in the sprouting process and can affect germination. Competitive inhibition of pathogens with lactic acid bacteria might provide pathogen control throughout the sprouting process and up to consumption. The purpose of this study was to isolate and identify lactic acid bacteria from alfalfa sprouts to inhibit the growth of foodborne pathogens. Fifty-eight lactic acid bacteria isolates were obtained from alfalfa seeds and sprouts. These isolates were evaluated for inhibitory action against Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes by agar spot tests. All pathogens were inhibited by 32 (55%) of the isolates, S. enterica by 56 (97%), E. coli O157:H7 by 49 (84%), and L. monocytogenes by 41 (71%). The isolates were identi ed by the Analytical Profile Index evaluation of carbohydrate utilization. Isolates obtained from a sample of alfalfa seeds and identified as Lactococcus lactis subsp. lactis showed zones of inhibition of 4.0 mm or greater for all pathogens. One of these isolates, Lactococcus lactis subsp. lactis (L7), and an isolate previously obtained, Pediococcus acidilactici (D3), were evaluated for competitive inhibition of S. enterica, E. coli O157:H7, and L. monocytogenes in deMan Rogosa Sharpe agar and broth. Pathogen populations were significantly reduced by day 5. The selected isolates will be further evaluated in future studies for inhibitory action toward S. enterica, E. coli O157:H7, and L. monocytogenes during sprouting.

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