scholarly journals Effect of Lactic Acid Treatment on E. coli and Coliform Growth in Ground Beef after Different Storage Periods and Retail Display Days

2018 ◽  
Vol 2 (2) ◽  
pp. 144-144
Author(s):  
K. Rodriguez ◽  
K. Cerjan ◽  
E. Mahalitc ◽  
A. Calle ◽  
M. Brashears ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Ground Beef ◽  
E Coli ◽  
Retail Display

Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef†

2001 ◽  
Vol 64 (1) ◽  
pp. 58-62 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
D. B. ROBERSON ◽  
T. H. STEVENSON ◽  
I. MERCADO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Acid Treatment ◽  
Pathogenic Bacteria ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Reduction ◽  
Additional Reduction ◽  
Beef Carcass

Organic acids have been shown to be effective in reducing the presence of pathogenic bacteria on hot beef carcass surfaces; however, application for decontaminating chilled carcasses has not been fully evaluated. In this study, a postchill, 30-s lactic acid spray (500 ml of 4% l-lactic acid, 55°C) was applied onto outside rounds that had been contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium, subsequent to prechill hot carcass treatments consisting of water wash alone or water wash followed by a 15-s lactic acid spray (250 ml of 2% l-lactic acid, 55°C). The prechill treatments reduced both pathogens by 3.3 to 3.4 log cycles (water wash alone) to 5.2 log cycles (water wash and lactic acid). In all cases, the postchill acid treatment produced an additional reduction in E. coli O157:H7 of 2.0 to 2.4 log cycles and of 1.6 to 1.9 log cycles for Salmonella Typhimurium. The counts of both pathogens remained significantly lower in ground beef produced from the outside rounds that received prechill and postchill acid spray than from those that received a postchill spray only. These data indicate that organic acid sprays may be successfully applied for pathogen reduction in beef carcass processing after the cooler, especially when combined with prechill treatments.

Microbiological and Sensory Attributes of Retail Cuts of Beef Treated with Acetic and Lactic Acid Solutions

1994 ◽  
Vol 57 (8) ◽  
pp. 665-670 ◽  
Author(s):  
KATHRYN L. KOTULA ◽  
RAVINDRANATH THELAPPURATE
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Inhibitory Effect ◽  
Practical Significance ◽  
Bacterial Populations ◽  
E Coli ◽  
Microbial Inhibition ◽  
Colony Forming Units ◽  
Sensory Qualities ◽  
Retail Cuts

This research characterized the effect of 0.6 and 1.2% acetic and lactic acids applied for 20 and 120 s at a temperature of 1 to 2°C on total colony forming units (CFU) and Escherichia coli counts, and sensory qualities including shear value, expressible moisture, color and sensory panel of retail cuts of beef rib steaks. Microbial inhibition was directly proportional to the concentration and times of treatment with a 1.2% acid treatment for 120 s being the most effective treatment for reducing microbial counts, for both acids. Although there were significant reductions (p <0.05) in bacterial populations, these reductions which had a maximum of 2.0 log, were of questionable practical significance. The inhibitory effect of the acids decreased with storage time, up to 9 days. Treatment with both the acids resulted in paler meat (p <0.05) than the non-treated control. There were no significant differences (p >0.05) in shear values or expressible moisture due to acid treatment. Sensory panels reported only small differences between the samples. These results indicate that an aqueous acetic or lactic acid treatment of retail beef reduced total CFU and E. coli numbers immediately after treatment, but the magnitude was less than 1 log. However, a residual influence was observed so that after 3 and 9 days both acid treatments inhibited total CPU and E. coli growth by up to 2 logs compared with the non-treated control samples.

scholarly journals Inactivation of Enterohemorrhagic Escherichia coli in Rumen Content- or Feces-Contaminated Drinking Water for Cattle

2006 ◽  
Vol 72 (5) ◽  
pp. 3268-3273 ◽  
Author(s):  
Tong Zhao ◽  
Ping Zhao ◽  
Joe W. West ◽  
John K. Bernard ◽  
Heath G. Cross ◽  
...  
Keyword(s):  
Drinking Water ◽  
Lactic Acid ◽  
Chlorine Dioxide ◽  
Caprylic Acid ◽  
Acid Treatment ◽  
Calcium Sulfate ◽  
Rumen Content ◽  
E Coli ◽  
Water Treatments ◽  
On Farm

ABSTRACT Cattle drinking water is a source of on-farm Escherichia coli O157:H7 transmission. The antimicrobial activities of disinfectants to control E. coli O157:H7 in on-farm drinking water are frequently neutralized by the presence of rumen content and manure that generally contaminate the drinking water. Different chemical treatments, including lactic acid, acidic calcium sulfate, chlorine, chlorine dioxide, hydrogen peroxide, caprylic acid, ozone, butyric acid, sodium benzoate, and competing E. coli, were tested individually or in combination for inactivation of E. coli O157:H7 in the presence of rumen content. Chlorine (5 ppm), ozone (22 to 24 ppm at 5�C), and competing E. coli treatment of water had minimal effects (<1 log CFU/ml reduction) on killing E. coli O157:H7 in the presence of rumen content at water-to-rumen content ratios of 50:1 (vol/wt) and lower. Four chemical-treatment combinations, including (i) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.05% caprylic acid (treatment A); (ii) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.1% sodium benzoate (treatment B); (iii) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.5% butyric acid (treatment C); and (iv) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 100 ppm chlorine dioxide (treatment D); were highly effective (>3 log CFU/ml reduction) at 21�C in killing E. coli O157:H7, O26:H11, and O111:NM in water heavily contaminated with rumen content (10:1 water/rumen content ratio [vol/wt]) or feces (20:1 water/feces ratio [vol/wt]). Among them, treatments A, B, and C killed >5 log CFU E. coli O157:H7, O26:H11, and O111:NM/ml within 30 min in water containing rumen content or feces, whereas treatment D inactivated approximately 3 to 4 log CFU/ml under the same conditions. Cattle given water containing treatment A or C or untreated water (control) ad libitum for two 7-day periods drank 15.2, 13.8, and 30.3 liters/day, respectively, and cattle given water containing 0.1% lactic acid plus 0.9% acidic calcium sulfate (pH 2.1) drank 18.6 liters/day. The amounts of water consumed for all water treatments were significantly different from that for the control, but there were no significant differences among the water treatments. Such treatments may best be applied periodically to drinking water troughs and then flushed, rather than being added continuously, to avoid reduced water consumption by cattle.

scholarly journals Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display

2018 ◽  
Vol 2 (2) ◽  
pp. 91-91
Author(s):  
E. N. Mahalitc ◽  
M. F. Miller ◽  
J. C. Brooks ◽  
M. M. Brashears ◽  
J. F. Legako
Keyword(s):  
Lactic Acid ◽  
Ground Beef ◽  
Storage Duration ◽  
Retail Display ◽  
Beef Color

Reduction of Escherichia coli O157:H7 in Fresh Spinach, Using Lactic Acid Bacteria and Chlorine as a Multihurdle Intervention

2010 ◽  
Vol 73 (2) ◽  
pp. 358-361 ◽  
Author(s):  
S. E. GRAGG ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Escherichia Coli O157 ◽  
Life Study ◽  
E Coli ◽  
Industry Standard ◽  
Retail Display ◽  
Pathogen Populations

A 12-day shelf life study was conducted at 7°C to determine whether Escherichia coli O157:H7 on spinach can be controlled effectively by selected strains of lactic acid bacteria (LAB) alone or in combination with chlorine as a multihurdle intervention. The multihurdle intervention consisted of both LAB and chlorine and was applied to spinach as a rinse and evaluated in comparison to LAB alone and chlorine and water rinses. Reductions achieved by all treatments also were compared with those observed for an inoculated control. The spinach was inoculated by submersion in a solution containing an E. coli O157:H7 cocktail at 1.0 × 106 CFU/ml. LAB were applied postharvest at a concentration of 2.0 × 108 CFU/ml, and 200 ppm of chlorine was used for the chlorine rinse. All spinach samples were packaged in commercial packaging, held in a retail display case, and tested for E. coli O157:H7 on days 0, 1, 3, 6, 9, and 12 using the Neo-Grid filtration system and CHROMagar. Survival of LAB throughout the shelf life also was determined. Significant reductions in pathogen populations were achieved by water (P &lt; 0.0008), LAB (P &lt; 0.0001), chlorine (P &lt; 0.0001), and multihurdle (P &lt; 0.0001) treatments when compared with controls. The multihurdle treatment produced the greatest reduction from control populations, a reduction of 1.91 log CFU/ml. This reduction was significantly greater than that achieved with water (P &lt; 0.0001), LAB (P = 0.0025), and chlorine (P &lt; 0.0001) alone, indicating that the application of chlorine and LAB is most effective as a combination treatment. The results obtained from this study indicate that the industry standard chlorine wash may be more effective when applied in combination with LAB.

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

2005 ◽  
Vol 68 (8) ◽  
pp. 1587-1592 ◽  
Author(s):  
L. SMITH ◽  
J. E. MANN ◽  
K. HARRIS ◽  
M. F. MILLER ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Ground Beef ◽  
Sensory Properties ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
The Impact

Studies were conducted to determine whether four strains of lactic acid bacteria (LAB) inhibited Escherichia coli O157: H7 and Salmonella in ground beef at 5°C and whether these bacteria had an impact on the sensory properties of the beef. The LAB consisted of frozen concentrated cultures of four Lactobacillus strains, and a cocktail mixture of streptomycin-resistant E. coli O157:H7 and Salmonella were used as pathogens. Individual LAB isolates at 107 CFU/ml were added to tryptic soy broth containing a pathogen concentration of 105 CFU/ml. Samples were stored at 5°C, and pathogen populations were determined on days 0, 4, 8, and 12. After 4 days of storage, there were significant differences in numbers of both pathogens exposed to LAB isolates NP 35 and NP 3. After 8 and 12 days of storage, all LAB reduced populations of both pathogens by an average of 3 to 5 log cycles. A second study was conducted in vacuum-packaged fresh ground beef. The individual LAB isolates resulted in an average difference of 1.5 log cycles of E. coli O157:H7 after 12 days of storage, and Salmonella populations were reduced by an average of 3 log cycles. Following this study, a mixed concentrated culture was prepared from all four LAB and added to ground beef inoculated with pathogen at 108 CFU/g. After 3 days of storage, the mixed culture resulted in a 2.0-log reduction in E. coli O157:H7 compared with the control, whereas after 5 days of storage, a 3-log reduction was noted. Salmonella was reduced to nondetectable levels after day 5. Sensory studies on noninoculated samples that contained LAB indicated that there were no adverse effects of LAB on the sensory properties of the ground beef. This study indicates that adding LAB to raw ground beef stored at refrigeration temperatures may be an important intervention for controlling foodborne pathogens.

Reliability of Escherichia coli Counts for Vacuum-Packaged Ground Beef

1992 ◽  
Vol 55 (4) ◽  
pp. 266-270 ◽  
Author(s):  
L. J. HARRIS ◽  
M. E. STILES
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Ground Beef ◽  
Most Probable Number ◽  
Probable Number ◽  
Selective Media ◽  
E Coli ◽  
Direct Inoculation ◽  
Plate Counts ◽  
Selective Plating

Test strains of Escherichia coli were inoculated into fresh ground beef that had been irradiated or carefully excised and aseptically ground. Samples were vacuum-packaged and stored at 4°C. Plate counts on selective media incubated at 35 or 45°C were highly consistent during the 7- to 20-d storage periods. The standard most probable number (MPN) technique (lauryl tryptose broth at 35°C, followed by EC broth at 45°C) was also reliable. In contrast, direct inoculation into broths incubated at 45°C gave unreliable and highly variable results. The cause of the variability of the MPN counts at 45°C could not be determined. It was not due to lactic acid bacteria growing in the ground beef. E. coli in refrigerated, vacuum-packaged ground beef can be reliably detected by direct inoculation of selective plating media incubated at 45 °C. Direct inoculation of selective broth media for the MPN technique at 45°C is not recommended.

Identification of Escherichia coli O157:H7 Surrogate Organisms To Evaluate Beef Carcass Intervention Treatment Efficacy

2010 ◽  
Vol 73 (10) ◽  
pp. 1864-1874 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
RYAN J. ALGINO ◽  
BARBARA H. INGHAM ◽  
RONALD F. SCHELL
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Efficacy ◽  
Acid Treatment ◽  
Starter Culture ◽  
Hot Water ◽  
E Coli ◽  
Beef Carcass

We compared the survival of potential pathogen surrogates—meat-hygiene indicators (non–Escherichia coli coliforms), biotype I E. coli, and lactic acid bacteria starter cultures—with survival of an E. coli O157:H7 (ECO157:H7) inoculum in beef carcass intervention trials. Survival of one lactic acid bacteria starter culture (Bactoferm LHP Dry [Pediococcus acidilactici and Pediococcus pentosaceus]), a five-isolate biotype I inoculum, and a five-isolate non–E. coli coliform inoculum, was compared with survival of a 12-isolate ECO157:H7 inoculum in interventions by using beef brisket (adipose and lean), cod fat membrane, or neck tissue. Treatments were grouped by abattoir size: small (6-day dry aging; 22°C acid treatment [2.5% acetic acid, 2% lactic acid, or Fresh Bloom], followed by 1-day dry aging; hot water) and large (warm acid treatment [5% acetic acid or 2% lactic acid] with or without a preceding hot water treatment). Reductions in pathogen and surrogate inocula were determined with excision sampling. A surrogate was considered a suitable replacement for ECO157:H7 if the intervention produced a reduction in surrogate levels that was not significantly greater (P ≥ 0.05) than that observed for ECO157:H7. All three surrogate inocula were suitable as ECO157 surrogates for dry aging and acid spray plus dry-aging treatments used by small abattoirs. No one inoculum was suitable as an ECO157 surrogate across all intervention treatments used by large abattoirs. Effects seen on neck tissue were representative of other tissues, and the low value of the neck supports its use as the location for evaluating treatment efficacy in in-plant trials. Results support using nonpathogenic surrogate organisms to validate beef carcass intervention efficacy.

Validation Comparing the Effectiveness of a Lactic Acid Dip with a Lactic Acid Spray for Reducing Escherichia coli O157:H7, Salmonella, and Non-O157 Shiga Toxigenic Escherichia coli on Beef Trim and Ground Beef

2012 ◽  
Vol 75 (11) ◽  
pp. 1968-1973 ◽  
Author(s):  
M. J. WOLF ◽  
M. F. MILLER ◽  
A. R. PARKS ◽  
G. H. LONERAGAN ◽  
A. J. GARMYN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Untreated Control ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Water Spray ◽  
Intervention Effectiveness ◽  
E Coli ◽  
Application Methods ◽  
Pathogen Reduction

The objective of this research was to compare the effectiveness of two application methods (dip versus spray) of 4.4% lactic acid for reducing pathogens on inoculated beef trim and in ground beef. Beef trim inoculated with cocktail mixtures of E. coli O157:H7, non-O157 Shiga toxigenic E. coli (STEC), or Salmonella (105 to 106 CFU/g) at separate times was subjected to five treatments: lactic acid spray (LS), lactic acid dip (LD), water spray (WS), water dip (WD), and untreated control (CTL). Intervention effectiveness for pathogen reduction was measured at 1 and 20 h after treatment on beef trim. Trim was then ground and intervention effectiveness was measured 1 h, 24 h, 72 h, and 7 days after grinding. The LD treatment reduced all pathogens significantly (P &lt; 0.05); E. coli O157:H7 was reduced by 0.91 to 1.41 log CFU/g on beef trim and ground beef, non-O157 STEC by 0.48 to 0.82 log CFU/g, and Salmonella by 0.51 to 0.81 log CFU/g. No other treatment significantly reduced any pathogen, although the WD treatment noticeably reduced (P &gt; 0.05) both E. coli O157:H7 and non-O157 STEC populations compared with the CTL. The LS treatment reduced E. coli O157:H7 and Salmonella by up to 0.5 log CFU/g on beef trim, but these reduced counts did not significantly differ (P &gt; 0.05) from the CTL counts. Overall, the LD treatment was most effective for reducing all pathogens and is the best of these options for improving the safety of beef trim and subsequently produced ground beef.

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