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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Publications at this Location » Publication #336752

Research Project: Mitigation Approaches for Foodborne Pathogens in Cattle and Swine for Use During Production and Processing

Location: Meat Safety and Quality

Title: Effect of radiant catalytic ionization on reduction of foodborne pathogens on beef

item YANG, XIANG - Colorado State University
item Kalchayanand, Norasak - Nor
item BELK, KEITH - Colorado State University
item Wheeler, Tommy

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/17/2017
Publication Date: 2/28/2017
Citation: Yang, X., Kalchayanand, N., Belk, K., Wheeler, T.L. 2017. Effect of radiant catalytic ionization on reduction of foodborne pathogens on beef. Meeting Abstract. [Abstract]. Beef Industry Safety Summit, February 28-March 2, 2017, Houston, Texas. Available: abstracts.

Interpretive Summary:

Technical Abstract: The objective of this study was to evaluate the effect of radiant catalytic ionization (RCI) on reduction of Shiga toxin-producing Escherichia coli (STEC) as well as antimicrobial resistant (AMR) and non-AMR Salmonella strains on inoculated beef flanks. The RCI technology utilizes a combination of UV light and low-level oxidizers such as ozone, hydroxyl radicals, and hydrogen peroxide to cause antimicrobial action. Pre-rigor beef flanks were inoculated with one of three cocktail mixtures to a final concentration of 5 to 6 log CFU/cm2. The inoculated beef flanks were exposed to RCI treatment for 0 s (untreated control), 15 s, 30 s, or 60 s at 4°C. After exposure to RCI, control and treated tissue samples were enumerated for the survivors using surface plated on USMARC chromogenic agar medium (selective) and on brain heart infusion agar (BHA; non-selective). RCI reduced STEC (O157:H7 and non-O157) and Salmonella (AMR and non-AMR) ranging from 0.5 to 0.9 log CUF/cm2 when exposed for 15 s. Increase exposure time from 15 s to 30 s and 60 s resulted in an additional reduction of these pathogens, but did not significantly different from 15 s exposure time. The use of RCI has the potential as an intervention to reduce STEC (O157:H7 and non-O157) and Salmonella on surfaces of fresh beef which does not require any water usage and does not leave any chemical residues on products.