Location: Meat Safety & Quality ResearchTitle: Efficacy of antimicrobial compounds on surface decontamination of seven shiga toxin-producing Escherichia coli (STEC) and Salmonella inoculated onto fresh beef
|Kalchayanand, Norasak - Nor|
|Bosilevac, Joseph - Mick|
Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/12/2014
Publication Date: 3/1/2015
Publication URL: http://handle.nal.usda.gov/10113/60650
Citation: Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Schmidt, J.W., Wang, R., Shackelford, S.D., Wheeler, T.L. 2015. Efficacy of antimicrobial compounds on surface decontamination of seven shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef. Journal of Food Protection. 78(3):503-510.
Interpretive Summary: E. coli O157:H7, non-O157 STECs, and Salmonella threaten consumers’ health as well as cause economic loss due to illnesses, product condemnation, and lower product demand. In September 2011, FSIS published a Federal Register notice of their intent to regulate non-O157 STEC serogroups O26, O45, O103, O111, O121, and O145 or “big six” as adulterants in certain raw beef products the same as E. coli O157:H7 beginning in June 2012. Although numerous interventions targeting E. coli O157:H7 have been developed and implemented to decontaminate meat and meat products during the harvesting process, the beef industry still looks for the novel compounds that effectively reduce or eliminate STEC and Salmonella. The study was evaluated the efficacy of novel compounds that are commercially available and approved by FDA against STECs and Salmonella on surfaces of fresh beef. The results indicated that these commercially available compounds were effectively reduced E. coli O157:H7, Salmonella as well as effectively against the “big six”.
Technical Abstract: Several antimicrobial compounds have been implemented in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable to be implemented in beef processing pathogen-reduction programs. Eighty pre-rigor beef flanks (cutaneous trunci) were used to conduct a study to determine if hypobromous acid, neutralized acidified sodium chlorite, Citrilow™, and FreshFx™ effectively reduce the seven Shiga toxin –producing Escherichia coli (STEC) and Salmonella on the surface of fresh beef. Two cocktail mixtures were inoculated onto pre-rigor beef flank surfaces. Cocktail mixture-1 was composed of STEC serogroups O26, O103, O111, O145, and O157, while cocktail mixture-2 was composed of STEC serogroups O45, O121, O157, and Salmonella. The inoculated fresh beef flanks were subjected to spray treatments with four antimicrobial compounds. Following antimicrobial treatments, both control and treated fresh beef samples were either enumerated immediately or stored for 48 h at 4oC before enumeration. All four antimicrobial compounds effectively reduced STEC, Salmonella, aerobic plate counts, and Enterobacteriaceae ranging from 0.7 to 2.0 log reduction. Results also indicated that the four antimicrobial compounds were as effective at reducing the six non-O157 STEC as they were at reducing E. coli O157:H7 on surfaces of fresh beef. Aerobic plate counts indicated that no antimicrobial compounds tested had residual effects in reducing further populations following treatment and 48 h storage at 4oC.