CONTROL OF PATHOGENIC AND SPOILAGE BACTERIA ON RED MEAT
Location: Meat Safety & Quality Research
Title: Effectiveness of 1,3-Dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat
Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 14, 2008
Publication Date: January 8, 2009
Citation: Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Brichta-Harhay, D.M., Guerini, M.N., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. 2009. Effectiveness of 1,3-Dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat. Journal of Food Protection 72(1):151-156.
Interpretive Summary: The meat processing industries utilize a variety of antimicrobial interventions to reduce the risk of foodborne illness from meat products. Meat processors are continuously searching for more effective antimicrobial compounds for use in interventions. A novel compound marketed as Bromitize™ recently has been approved for use as an antimicrobial for beef carcasses and beef variety meats. The objective of this study was to evaluate the efficacy of Bromitize™ as an intervention in reducing E. coli O157:H7 and Salmonella on fresh meats as compared to a hot water treatment. Spray treatment with Bromitize™ at room temperature effectively reduced E. coli O157:H7 and Salmonella and can be applied as an alternative intervention for beef carcasses and variety meats.
1, 3-Dibromo-5, 5-Dimethylhydantoin (DBDMH), commercially called Bromitize™, and hot water spray treatments were evaluated for efficacy in decontamination of pathogenic bacteria attached to beef carcass surfaces represented by cutaneous trunci (CT) muscle sections and beef hearts. Treatments were applied using a commercial carcass wash cabinet or a model carcass washer. Sections of CT and beef hearts were inoculated with bovine fecal solution containing approximately 6 log CFU/cm squared of Escherichia coli O157:H7 and Salmonella. Following Bromitize™ or hot water spray treatments, bacterial populations were enumerated immediately and after storage for 48 h at 4°C. Hot water treatment reduced aerobic plate counts (APC) and Enterobacteriaceae (EBC) by 3-log CFU/cm squared, and E. coli O157:H7 and Salmonella by 2-log CFU/cm squared for CT sections and beef hearts. Bromitize™ treatments reduced APC, EBC, E. coli O157:H7, and Salmonella by the same or slightly lower amounts relative to hot water. This study demonstrated that Bromitize™ spray washing could be effective as an antimicrobial intervention for red meat carcasses and variety meats.