scholarly journals Effects of Ultraviolet Light, Organic Acids, and Bacteriophage Interventions on Salmonella Populations in Ground Beef

2017 ◽  
Vol 1 (3) ◽  
pp. 118-118
Author(s):  
Y. Yeh ◽  
F. de Moura ◽  
K. Van Den Broek ◽  
M. Fonseca ◽  
A. S. De Mello
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Ground Beef

Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef

Meat Science ◽  
2018 ◽  
Vol 139 ◽  
pp. 44-48 ◽  
Author(s):  
Y. Yeh ◽  
F.H. de Moura ◽  
K. Van Den Broek ◽  
A.S. de Mello
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Ground Beef

scholarly journals Fluctuations in the Microbial Community and the Volatile Organic Acids Created During Aerobic Storage of Ground Beef

2019 ◽  
Vol 3 (2) ◽  
pp. 81-81
Author(s):  
J. R. Levey ◽  
I. Geornaras ◽  
D. Woerner ◽  
J. Prenni ◽  
J. L. Metcalf ◽  
...  
Keyword(s):  
Microbial Community ◽  
Organic Acids ◽  
Ground Beef ◽  
Volatile Organic ◽  
Volatile Organic Acids

Synthesis and Characterization of Ultraviolet Light-Emitting Organic Acids

2014 ◽  
Vol 24 (3) ◽  
pp. 847-854 ◽  
Author(s):  
Chun-Ai An ◽  
Yanchao Guo ◽  
Zhenjun Si ◽  
Qian Duan
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Synthesis And Characterization ◽  
Light Emitting

scholarly journals Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids

2016 ◽  
Vol 7 (1) ◽  
pp. 12-20
Author(s):  
Jorge Marcos ◽  
Fred Pohlman ◽  
Christopher Hansen ◽  
Nicholas Anthony ◽  
Palika Dias-Morse ◽  
...  
Keyword(s):  
Organic Acids ◽  
Ground Beef ◽  
Sensory Characteristics ◽  
Long Chain

Rapid Fluorogenic Enumeration of Escherichia coli in Selected, Naturally Contaminated High Moisture Foods

1987 ◽  
Vol 70 (6) ◽  
pp. 991-993
Author(s):  
Paul L Poelma ◽  
Clyde R Wilson ◽  
Wallace H Andrews
Keyword(s):  
Escherichia Coli ◽  
Ultraviolet Light ◽  
Ground Beef ◽  
Most Probable Number ◽  
High Moisture ◽  
Probable Number ◽  
Pork Sausage ◽  
E Coli

Abstract An assay for the enzyme glucuronidase was used to determine the presence of Escherichia coli in selected, naturally contaminated high moisture foods. Raw pork sausage, ground turkey, and ground beef were inoculated into tubes containing the substrate 4-methylumbelliferyl beta-D-glucuronide (MUG) in lauryl tryptose (LT) medium. After incubation at 35°C for 24 h, the inoculated LT-MUG tubes were examined under longwave ultraviolet light for the presence of a fluorogenic glucuronidase end product. A fluorescing tube indicated the presumptive presence of E. coli. The 10 day most probable number method of the AOAC and the LT-MUG procedure gave comparable recoveries of E. coli.

Effect of Spices and Organic Acids on the Growth of Clostridium perfringens during Cooling of Cooked Ground Beef†‡

2004 ◽  
Vol 67 (9) ◽  
pp. 1840-1847 ◽  
Author(s):  
J. R. SABAH ◽  
V. K. JUNEJA ◽  
D. Y. C. FUNG
Keyword(s):  
Organic Acids ◽  
Clostridium Perfringens ◽  
Sodium Citrate ◽  
Ground Beef ◽  
Sodium Lactate ◽  
Cooling Time ◽  
Powder Form ◽  
Department Of Agriculture ◽  
Cooling Period ◽  
The U.S

This study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) at 2 log spores per g and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate (0 or 2%, wt/wt) with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75°C for 20 min) and cooled from 54.4 to 7.2°C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens about 0.38 to 1.14 log units during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the U.S. Department of Agriculture stabilization guidelines of 1 log unit. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.

scholarly journals Effects of Bacteriophage, Ultraviolet Light, and Organic Acid Applications on STEC O157:H7 and the “Big Six” in Beef Packaged Under Vacuum and Aerobic Conditions

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. L. Shebs ◽  
F. M. Giotto ◽  
M. J. Lukov ◽  
S. T. Laidler ◽  
A. S. De Mello
Keyword(s):  
Organic Acids ◽  
Ultraviolet Light ◽  
Antimicrobial Effect ◽  
Sodium Chlorite ◽  
Aerobic Conditions ◽  
Log Reduction ◽  
Bacterial Enumeration ◽  
Contrast Analysis ◽  
Antimicrobial Treatments ◽  
And Control

ObjectivesBeef primals produced during high event periods (HEP) can also be affected by STEC contamination requiring microbial assessment. Commonly, primals are retreated with antimicrobials after removal from vacuum bags, then repackaged and tested for STEC. In this study, we evaluated the efficiency of bacteriophage, ultraviolet light, and organic acids on contaminated beef kept under vacuum and aerobic conditions.Materials and MethodsThe effects of antimicrobial interventions Peroxyacetic acid (PAA, 400 PPM), Ultraviolet light (UV, 30 s at 2.5 ± 0.3 cm height), Acidified Sodium Chlorite (ASC, 1200 ppm), and bacteriophage (P, 7 MS phages at 108 PFU/ml) against STEC (O157:H7 and O145, O121, O111, O103, O45, O26) were evaluated on beef. Fresh m. cutaneous trunci was fabricated into 100 cm2 samples (n = 154), which were randomly assigned to 11 treatments including Control, P, UV, ASC, PAA, and combinations P+UV, P+PAA, P+ASC, UV+PAA, UV+ASC, PAA+ASC. Treatments were tested under vacuum and aerobic conditions. Samples were inoculated with a STEC cocktail comprised of 7 strains to yield 3 log CFU/cm2. Samples were vacuumed or overwrapped with oxygen permeable film. Samples were unpackaged and treated with buffered peptone water (BPW, Control) or individual or combined antimicrobial treatments prior to re-packaging. After 1 h at 7°C, samples were swabbed, homogenized in 1 mL of BPW, serially diluted and spread-plated for bacterial enumeration. Data was analyzed using SAS as a completely randomized design.ResultsOverall, treatments including MS phages significantly decreased STEC populations in beef under vacuum and aerobic conditions (P < 0.0001). Under vacuum, individual phage application, combinations between phage and UV, ASC, and PAA plus UV+ASC provided optimal STEC reduction on beef surface. Phage and PAA combination led to the lowest STEC load (1.49 log reduction). When analyzing contrasts, treatments with phage significantly decreased STEC loads when compared to other treatments (P < 0.0001) and control (P < 0.0001). STEC loads recovered from treatments without phage and control were statistically similar at P = 0.32. Under aerobic conditions, individual treatments UV and ASC and combinations including UV+PAA, and PAA+ASC were statistically similar to the control. Inclusion of phage in treatments gradually decreased STEC loads when combined with ASC, PAA, and UV. Phage and UV combination led to the lowest STEC load (1.46 log reduction). Contrast analysis showed that treatments with phage significantly decreased STEC loads when compared to other treatments (P < 0.0001) and control (P < 0.0001). STEC loads recovered from treatments without phage and control were statistically similar at P = 0.07.ConclusionIndividual or combined applications of MS phages on beef surface contaminated with STEC provided optimal antimicrobial effect under vacuum or aerobic conditions. Although organic acids and UV combinations did reduce STEC populations, treatments that included phage yielded the lowest STEC loads. Only phage interventions gave optimal reduction effects under vacuum conditions. Antimicrobial treatments based on individual phage cocktails and their combinations with ASC, UV, and PAA significantly reduce STEC when treating primals produced during HEP.

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