scholarly journals The Efficacy of Lactic Acid Immersion as an Antimicrobial Intervention in Beef Sub-Primal Fabrication

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. E Casas
Keyword(s):  
Lactic Acid ◽  
Total Coliform ◽  
Food Microbiology ◽  
Plate Count ◽  
E Coli ◽  
Before And After ◽  
Plate Counts ◽  
Microbial Analysis ◽  
Aerobic Plate Count ◽  
Antimicrobial Intervention

ObjectivesTo perform an in-plant validation of a lactic acid immersion (2–5%) intervention in 6 different subprimals on the fabrication floor.Materials and MethodsSwab samples (n = 324) were taken before and after intervention application from six different processing lines. Each subprimal had a 500 cm2 area swabbed using sterile materials. Each repetition included 18 samples per line, 9 before and 9 after intervention, for a total of 108 samples per repetition. Swab samples were immediately chilled and shipped overnight to the TTU Food Microbiology laboratory for microbial analysis. Samples were stomached at 230 rpm for 30 s and for each subprimal, 3 individual samples were composited into one. Serial dilutions were performed and 1ml of each composite was plated onto Enterobacteriaceae, aerobic plate count, Escherichia coli and coliform Petrifilms in duplicate. Counts were transformed into LogCFU/cm2 and statistical analysis was performed to determine differences between before and after treatment samples with a 0.05 probability threshold.ResultsMicrobial counts of all four microorganisms evaluated were significantly reduced (P < 0.05) after the lactic acid immersion (2–5%) intervention application in subprimals. Total coliform counts before and after treatment were 0.31 and 0.06 LogCFU/cm2, respectively. Enterobacteriaceae counts in the subprimals were in average 0.40 LogCFU/cm2 before interventions and 0.06 LogCFU/cm2 after intervention application. Overall aerobic plate counts were 1.77 LogCFU/cm2 before intervention and 1.14 LogCFU/cm2 after intervention. Generic E. coli counts after intervention were lower than the detection limit (< 1 CFU/20 cm2).ConclusionBased on data collected, it is reasonable to conclude that the lactic acid immersion intervention is effective in reducing common microbial indicators on subprimals inside the fabrication floor, improving the safety of the product.

Effects of Postexsanguination Dehairing on the Microbial Load and Visual Cleanliness of Beef Carcasses

1995 ◽  
Vol 58 (12) ◽  
pp. 1297-1302 ◽  
Author(s):  
TIMOTHY D. SCHNELL ◽  
JOHN N. SOFOS ◽  
VIRGINIA G. LITTLEFIELD ◽  
J. BRAD MORGAN ◽  
BRENDA M. GORMAN ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Total Coliform ◽  
Plate Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Beef Carcasses ◽  
Before And After ◽  
Plant Personnel ◽  
The Difference ◽  
Aerobic Plate Count

Ten grain-fed steers or heifers were selected to be dehaired at slaughter, while another 10 cattle (of the same kind) were slaughtered and dressed without dehairing. The carcasses of these animals were evaluated for bacterial contamination (aerobic plate count [APC], total coliform count [TCC], Escherichia coli biotype I, and count and presence of Salmonella spp. and Listeria monocytogenes) after sampling from the brisket, flank, and inside round at each of three sites (after dehiding, after evisceration, and after final carcass washing). Visual defects (hairs and specks) and weight associated with trimmings were also evaluated. Overall, there were no major differences in APC, TCC, or E. coli counts between samples from dehaired cattle and those from conventionally slaughtered animals. Dehaired carcasses had fewer (P &lt; 0.05) visible specks and fewer total carcass defects before trimming (but not after trimming) than did carcasses of conventionally slaughtered animals. There were fewer (P &lt; 0.05) visible hairs both before and after trimming on dehaired carcasses than on conventionally slaughtered animals, and no hair clusters were observed on dehaired carcasses. The average amount of trimmings removed to meet zero tolerance specifications in carcasses of conventionally slaughtered cattle was almost double (2.7 versus 1.4 kg) that required on dehaired animals, but due to large variation among plant personnel involved with trimming the carcasses, the difference was not significant (P &gt; 0.05). Overall, dehairing reduced visual contamination evident on beef carcasses but did not decrease the overall bacterial load.

Microbiological Status of Fresh Beef Cuts

2006 ◽  
Vol 69 (6) ◽  
pp. 1456-1459 ◽  
Author(s):  
J. D. STOPFORTH ◽  
M. LOPES ◽  
J. E. SHULTZ ◽  
R. R. MIKSCH ◽  
M. SAMADPOUR
Keyword(s):  
Total Coliform ◽  
Incidence Rates ◽  
Microbial Populations ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Coliform Count ◽  
Processing Plants ◽  
Aerobic Plate Count ◽  
Whole Muscle

Fresh beef samples (n = 1,022) obtained from two processing plants in the Midwest (July to December 2003) were analyzed for levels of microbial populations (total aerobic plate count, total coliform count, and Escherichia coli count) and for the presence or absence of E. coli O157:H7 and Salmonella. A fresh beef cut sample was a 360-g composite of 6-g portions excised from the surface of 60 individual representative cuts in a production lot. Samples of fresh beef cuts yielded levels of 4.0 to 6.2, 1.1 to 1.8, and 0.8 to 1.0 log CFU/g for total aerobic plate count, total coliform count, and E. coli count, respectively. There did not appear to be substantial differences or obvious trends in bacterial populations on different cuts. These data may be useful in establishing a baseline or a benchmark of microbiological levels of contamination of beef cuts. Mean incidence rates of E. coli O157:H7 and Salmonella on raw beef cuts were 0.3 and 2.2%, respectively. Of the 1,022 samples analyzed, cuts testing positive for E. coli O157:H7 included top sirloin butt (0.9%) and butt, ball tip (2.1%) and for Salmonella included short loins (3.4%), strip loins (9.6%), rib eye roll (0.8%), shoulder clod (3.4%), and clod, top blade (1.8%). These data provide evidence of noticeable incidence of pathogens on whole muscle beef and raise the importance of such contamination on product that may be mechanically tenderized. Levels of total aerobic plate count, total coliform count, and E. coli count did not (P ≥ 0.05) appear to be associated with the presence of E. coli O157:H7 and Salmonella on fresh beef cuts. E. O157:H7 was exclusively isolated from cuts derived from the sirloin area of the carcass. Salmonella was exclusively isolated from cuts derived from the chuck, rib, and loin areas of the carcass. Results of this study suggest that contamination of beef cuts may be influenced by the region of the carcass from which they are derived.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†

1996 ◽  
Vol 59 (7) ◽  
pp. 778-780 ◽  
Author(s):  
KELLY J. KARR ◽  
ELIZABETH A. E. BOYLE ◽  
CURTIS L. KASTNER ◽  
JAMES L. MARSDEN ◽  
RANDALL K. PHEBUS ◽  
...  
Keyword(s):  
Total Coliform ◽  
Plate Count ◽  
Escherichia Coli O157 ◽  
Beef Industry ◽  
Salmonella Spp ◽  
Testing Procedures ◽  
E Coli ◽  
Aerobic Plate Count ◽  
Reported Data ◽  
Microbiological Analyses

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Campylobacter jejuni/coli, total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

scholarly journals Efficacy of Hypobromous Acid as a Hide-On Carcass Antimicrobial Intervention†

2012 ◽  
Vol 75 (5) ◽  
pp. 955-958 ◽  
Author(s):  
JOHN W. SCHMIDT ◽  
RONG WANG ◽  
NORASAK KALCHAYANAND ◽  
TOMMY L. WHEELER ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Foodborne Pathogens ◽  
Antimicrobial Properties ◽  
Total Coliform ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Hypobromous Acid ◽  
Pathogen Prevalence ◽  
Plate Counts ◽  
Antimicrobial Intervention ◽  
Carcass Contamination

Escherichia coli O157:H7 and Salmonella on cattle hides at slaughter are the main source of beef carcass contamination by these foodborne pathogens during processing. Hypobromous acid (HOBr) has been approved for various applications in meat processing, but the efficacy of HOBr as a hide antimicrobial has not been determined. In this study, the antimicrobial properties of HOBr were determined by spraying cattle hides at either of two concentrations, 220 or 500 ppm. Treatment of hides with 220 ppm of HOBr reduced the prevalence of E. coli O157:H7 on hides from 25.3 to 10.1% (P &lt; 0.05) and reduced the prevalence of Salmonella from 28.3 to 7.1% (P &lt; 0.05). Treatment of hides with 500 ppm of HOBr reduced (P &lt; 0.05) the prevalence of E. coli O157:H7 on hides from 21.2 to 10.1% and the prevalence of Salmonella from 33.3 to 8.1%. The application of 220 ppm of HOBr reduced (P &lt; 0.05) aerobic plate counts, total coliform counts, and E. coli counts on hides by 2.2 log CFU/100 cm2. The use of 500 ppm of HOBr resulted in reductions (P &lt; 0.05) of aerobic plate counts, total coliform counts, and E. coli counts by 3.3, 3.7, and 3.8 log CFU/100 cm2, respectively, demonstrating that the use of higher concentrations of HOBr on hides resulted in additional antimicrobial activity. These results indicate that the adoption of a HOBr hide wash will reduce hide concentrations of spoilage bacteria and pathogen prevalence, resulting in a lower risk of carcass contamination.

Comparison of Brands of Media for Isolating Bacteria from Poultry, Beef and Shrimp

1984 ◽  
Vol 47 (5) ◽  
pp. 394-397 ◽  
Author(s):  
H. S. LILLARD ◽  
N. A. COX ◽  
J. S. BAILEY ◽  
J. E. THOMSON
Keyword(s):  
Escherichia Coli ◽  
Practical Significance ◽  
Plate Count ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
Raw Shrimp

Five brands of media (BBL, Difco, Gibco, Oxoid and Scott) were evaluated for enumerating microorganisms by the aerobic plate count and by Enterobacteriaceae, Escherichia coli, and coliform counts, and for determining Salmonella incidence. Microbiological evaluations were done on raw chickens, raw beef and raw shrimp, except that Salmonella incidence was not determined on shrimp samples. There were statistically significant differences in total plate counts (with chicken, beef and shrimp), Enterobacteriaceae counts (with shrimp) coliforms (with chicken) and E. coli counts (with chicken) by the five brands of media, but these differences were too small to be of practical significance. It was concluded that no differences of practical significance were found among the five brands of media.

Bacteriological Profile of Raw, Frozen Chicken Nuggets

2008 ◽  
Vol 71 (3) ◽  
pp. 613-615 ◽  
Author(s):  
SOFRONI EGLEZOS ◽  
GARY A. DYKES ◽  
BIXING HUANG ◽  
NARELLE FEGAN ◽  
ED STUTTARD
Keyword(s):  
Plate Count ◽  
Chicken Nuggets ◽  
E Coli ◽  
Bacteriological Profile ◽  
Processing Facility ◽  
Plate Counts ◽  
The Mean ◽  
Aerobic Plate Count ◽  
Number Of Bacteria

The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying a batter and breading, freezing, and packaging. A total of 300 frozen batches were analyzed for aerobic plate count, Escherichia coli, and Salmonella over a period of 4 years. The mean of the aerobic plate count was 5.4 log CFU/g, and counts at the 90th, 95th, and 99th percentiles were 5.7, 5.9, and 6.5 log CFU/g, respectively. The maximum number of bacteria detected was 6.6 log CFU/g. E. coli prevalence was 47%, and of the positive samples, the mean was 1.9 log CFU/g; counts at the 90th, 95th, and 99th percentiles were 2.3, 2.4, and 2.8 log CFU/g, respectively. The maximum number of E. coli was 2.9 log CFU/g. The Salmonella prevalence was 8.7%, and 57.7% of these isolates were typed as Salmonella subspecies II 4,12,[27]:b:[e,n,x] (Sofia), a low-virulence serotype well adapted to Australian poultry flocks. There was a significant relationship (P &lt; 0.05) between season and both aerobic plate counts and E. coli counts, and no correlation between E. coli counts and Salmonella prevalence. This study provides valuable data on the bacteriological quality of raw, frozen chicken nuggets.

An Evaluation of Sampling Methods for the Detection of Escherichia coli and Salmonella on Turkey Carcasses

2005 ◽  
Vol 68 (1) ◽  
pp. 34-39 ◽  
Author(s):  
J. M. McEVOY ◽  
C. W. NDE ◽  
J. S. SHERWOOD ◽  
C. M. LOGUE
Keyword(s):  
Escherichia Coli ◽  
Breast Tissue ◽  
Sampling Methods ◽  
Skin Tissue ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Bacterial Counts ◽  
E Coli ◽  
Plate Counts ◽  
Aerobic Plate Count

The efficacy of rinse, excision, and swab methods for the microbiological analysis of prechill turkey carcasses was investigated. Aerobic plate counts from a 50-cm2 area of the breast sampled by excision and by swabbing were compared. Escherichia coli and Salmonella recoveries were determined from turkeys sampled by a carcass rinse (CR), a modified rinse with the carcass supported in a swing (MCR), a two-site swab of 50 cm2 at the back and thigh (2S), a one-site swab of 50 cm2 beneath the wing (1S), a whole-carcass swab of the inner and outer carcass surface (WS), and excision of 25 g of neck skin tissue (NE). The effect of diluent volume (25, 50, and 100 ml) on E. coli counts from swab samples was also assessed. The aerobic plate count from breast tissue sampled by excision was greater than that by swabbing (P &lt; 0.05). E. coli recoveries by the MCR method were similar to those by CR. E. coli counts from 1S and WS samples were higher when swabs were stomached in 50 rather than 25 ml of diluent (P &lt; 0.05). For swabs stomached in 50 ml of diluent, E. coli recoveries by the MCR, 2S, 1S, and WS methods were similar. For swabs stomached in 50 ml of diluent, Salmonella recoveries by the WS and MCR methods were higher than those by the 2S and 1S methods. Excision was more effective than swabbing for obtaining total bacterial counts from reduced turkey carcass areas. Whole-carcass sampling by rinsing or swabbing is necessary for optimum Salmonella recovery. Sampling a reduced area of the carcass is sufficient for E. coli analysis.

scholarly journals Efficacy of Cetylpyridinium Chloride against Listeria monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef†

2005 ◽  
Vol 68 (11) ◽  
pp. 2349-2355 ◽  
Author(s):  
M. SINGH ◽  
H. THIPPAREDDI ◽  
R. K. PHEBUS ◽  
J. L. MARSDEN ◽  
T. J. HERALD ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Cetylpyridinium Chloride ◽  
Meat Products ◽  
Plate Count ◽  
Bacterial Populations ◽  
Plate Counts ◽  
Roast Beef ◽  
Aerobic Plate Count

Sliced (cut) and exterior (intact) surfaces of restructured cooked roast beef were inoculated with Listeria monocytogenes, treated with cetylpyridinium chloride (CPC; immersion in 500 ml of 1% solution for 1 min), individually vacuum packaged, and stored for 42 days at 0 or 4°C. Noninoculated samples were similarly treated, packaged, and stored to determine effects on quality (color and firmness) and on naturally occurring bacterial populations, including aerobic plate counts and lactic acid bacteria. Immediately after CPC treatment, regardless of inoculation level, L. monocytogenes populations were reduced (P = 0.05) by about 2 log CFU/cm2 on sliced surfaces and by about 4 log CFU/cm2 on exterior surfaces. Throughout 42 days of refrigerated storage (at both 0 and 4°C), L. monocytogenes populations on CPC-treated samples remained lower (P = 0.05) than those of nontreated samples for both surface types. After 42 days of storage at both 0 and 4°C, aerobic plate count and lactic acid bacteria populations of treated samples were 1 to 1.5 log CFU/cm2 lower (P = 0.05) than those of nontreated samples for both surface types. CPC treatment resulted in negligible effects (P &gt; 0.05) on the color (L*, a*, and b* values) of exterior and sliced roast beef surfaces during storage. For both sliced and exterior surfaces, CPC-treated samples were generally less firm than nontreated samples. CPC treatment effectively reduced L. monocytogenes populations on roast beef surfaces and resulted in relatively minor impacts on color and texture attributes. CPC treatment, especially when applied to products prior to slicing, may serve as an effective antimicrobial intervention for ready-to-eat meat products.

Determining bacterial load and water quality of tomato flume tanks in Florida packinghouses

2021 ◽  
Author(s):  
Bruna Bertoldi ◽  
Cameron A Bardsley ◽  
Christopher A Baker ◽  
Christopher R Pabst ◽  
Alan Gutierrez ◽  
...  
Keyword(s):  
Water Quality ◽  
Water Samples ◽  
Bacterial Load ◽  
Oxygen Demand ◽  
Plate Count ◽  
Limited Information ◽  
E Coli ◽  
Before And After ◽  
Aerobic Plate Count ◽  
Over Time

Monitoring and maintenance of water quality in dump tanks or flume systems is crucial to prevent pathogen cross-contamination during postharvest washing of tomatoes, but there is limited information on how organic matter influences sanitizer efficacy in the water. The main objective of this study was to monitor water quality in flume tanks and evaluate the efficacy of postharvest washing of tomatoes in commercial packinghouses. Flume tank water samples (n=3) were collected on an hourly basis from three packinghouses in Florida and analyzed for pH, total dissolved solids (TDS), free chlorine, chemical oxygen demand (COD), oxidation-reduction potential (ORP), and turbidity. Additionally, three flume water samples were collected and tested for total aerobic plate count (APC), total coliforms (TC), and generic E. coli (EC). Fresh tomatoes (n=3), both before and after washing, were collected and analyzed for the same bacterial counts. Turbidity, COD, and TDS levels in flume water increased over time in all packinghouses. Correlations observed include COD and turbidity (r = 0.631), turbidity and TDS (r = 0.810), and ORP and chlorine (r = 0.660). APC for water samples had an average range of 0.0 to 4.7 log CFU/mL and TC average range of 0.0 to 4.7 log CFU/mL. All water samples were negative for generic E. coli . The average APC for pre-and post-flume tomatoes from the three packinghouses was 6.0 log CFU/tomato and ranged from 2.2 to 7.4 log CFU/tomato. The average TC count was &lt;1.5 and 7.0 log CFU/tomato for pre-and post-wash tomatoes, respectively. There was no significant effect ( P &gt;0.05) of postharvest washing on the microbiological qualities of tomatoes. Water quality in flume tanks deteriorated over time in all packinghouses during a typical operational day of 4-8 h.

In-Plant Evaluation of a Lactic Acid Treatment for Reduction of Bacteria on Chilled Beef Carcasses†

2001 ◽  
Vol 64 (5) ◽  
pp. 738-740 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
I. MERCADO ◽  
G. R. ACUFF
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Surface Region ◽  
Total Coliform ◽  
Hot Water ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Time Of Application ◽  
Beef Carcasses

The effectiveness of a lactic acid treatment consisting of spraying a 4% l-lactic acid solution (55°C at source) on chilled beef carcasses to reduce bacterial populations was tested in a commercial slaughter environment. All carcasses had been treated with a proprietary decontamination treatment composed of a hot water spray followed by a lactic acid spray prior to chilling. Bacterial groups used to indicate reductions included aerobic plate count (APC), total coliform count, and Escherichia coli count, and samples were examined from the brisket, the clod, and the neck regions of 40 untreated and 40 treated carcass sides. Depending on the carcass surface region, APCs were reduced by 3.0 to 3.3 log cycles. Log coliform and E. coli counts were consistently reduced to undetectable levels. The small reductions observed for coliforms are attributable to counts on untreated carcasses already being near the lower detection limit of the counting method. The percentage of samples with detectable numbers of coliforms (positive samples) on untreated carcasses ranged from 52.5 to 92.5%, while 0.0% of the samples collected from treated carcasses contained detectable coliforms. Percent E. coli-positive samples ranged from 7.5 to 30.0% on untreated carcasses and 0.0% after treatment of carcass sides. These results indicate that a hot lactic acid spray with increased concentration and time of application may be effectively implemented for an additional decontamination treatment of chilled beef carcasses prior to fabrication.

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