Location: Meat Safety & Quality ResearchTitle: Effects of organic acid-surfactant mixtures on levels of bacteria and beef quality traits
Submitted to: International Association for Food Protection Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 3/20/2015
Publication Date: 7/21/2015
Citation: Bosilevac, J.M., Kalchayanand, N., King, D.A. 2015. Effects of organic acid-surfactant mixtures on levels of bacteria and beef quality traits. [Abstract] International Association for Food Protection Proceedings. Volume 78 (Supplement A): Page 273. (P3-150).
Technical Abstract: Introduction: Organic acid efficacy as an antimicrobial treatment of beef carcass surfaces may be increased through the addition of surfactants. However, the effects of antimicrobial-surfactant mixtures on beef quality traits such as flavor and color stability may make their use unacceptable. Purpose: To identify organic acid-surfactant mixtures that can reduce surface contamination of beef carcasses and that do not adversely affect beef quality. Methods: The immediate and 48 hour residual efficacy of 2% Citric Acid+0.05% sodium dodecyl sulfate (SDS; CS); 2% levulinic acid+0.05% SDS (LS); and 2% Lactic acid+0.5% Caprylyl/Myristyl Glucoside (LG) were assessed for reduction of aerobic plate counts (APC), Enterobacteriaceae (EB) and inoculated pathogens (E. coli O157:H7, Salmonella, and Shiga toxin-producing E. coli of serogroups O26, O103, O111, O121 and O145) on beef surfaces (n=20 each treatment). Flavor profile analysis, and color-life during simulated retail display were assessed for steaks cut from non-intact (blade-tenderized) beef subprimals that were treated with commercial food grade mixtures of CS and LS. Results: The addition of a surfactant only increased the antimicrobial efficacy of organic acids by approximately 10%. Immediate post-treatment reductions of APC were 0.7, 1.5 and 1.5 log CFU/cm2, and EB were 1.0, 1.3 and 1.2 log CFU/cm2 for CS, LS and LG respectively. The mean reductions of all pathogens combined were 0.56, 1.46 and 2.02 log CFU/cm2 for CS, LS and LG respectively. Residual chilled 48-hour reductions were generally an additional 0.2 log CFU/cm2 greater than the immediate effect. Statistically significant, but very small in magnitude, differences detected in flavor profiles were not likely to be of practical importance. Overall color change during simulated retail display did not differ from controls. Significance: The addition of a surfactant to commonly used organic acids is an inexpensive option that moderately improves antimicrobial efficacy without negatively impacting beef quality.