Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water

Smith, M. G.; Graham, Alexander

doi:10.1016/0309-1740(78)90012-8

Cited by 67 publications

(29 citation statements)

References 7 publications

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“…Significant reductions (P < 0.05) in pathogen numbers were achieved within 5 s of incubation at 85°C, with numbers decreased to below the limit of detection thereafter. Resulting trends in reductions mirror those observed previously, when hot water application for increasing lengths of time resulted in statistically greater inactivation of carcass-adhered pathogens (31). Factors intrinsic to meat, including pH, protein and fat content, and water activity, can greatly influence microbial thermal resistance (25,33).…”

Section: Resultssupporting

confidence: 72%

Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water

Cálix-Lara

Kirsch

Hardin

et al. 2015

Journal of Food Protection

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Although studies have shown antimicrobial treatments consisting of hot water sprays alone or paired with lactic acid rinses are effective for reducing Escherichia coli O157:H7 loads on beef carcass surfaces, the mechanisms by which these interventions inactivate bacterial pathogens are still poorly understood. It was hypothesized that E. coli O157:H7 exposure to hot water in vitro at rising temperatures for longer time periods would result in increasing deterioration of bacterial outer membrane lipids, sensitizing the pathogen to subsequent lactic acid application. Cocktails of E. coli O157:H7 strains were subjected to hot water at 25 (control) 65, 75, or 85 °C incrementally up to 60 s, after which surviving cells were enumerated by plating. Formation of lipid hydroperoxides from bacterial membranes and cytoplasmic accumulation of L-lactic acid was quantified spectrophotometrically. Inactivation of E. coli O157:H7 proceeded in a hot water exposure duration- and temperature-dependent manner, with populations being reduced to nondetectable numbers following heating of cells in 85 °C water for 30 and 60 s (P < 0.05). Lipid hydroperoxide formation was not observed to be dependent upon increasing water temperature or exposure period. The data suggest that hot water application prior to organic acid application may function to increase the sensitivity of E. coli O157:H7 cells by degrading membrane lipids.

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Section: Resultssupporting

confidence: 72%

Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water

Cálix-Lara

Kirsch

Hardin

et al. 2015

Journal of Food Protection

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“…Laboratory studies undertaken previously indicated that the application of hot water under controlled conditions would destroy up to 3 log10 (99-9 %) of Escherichia coli or salmonella organisms inoculated onto the surface of fresh meat [1]. These preliminary results also indicated that it should be possible to develop the process for use on dressed animal carcasses in commercial abattoirs.…”

Section: Introductionmentioning

confidence: 92%

“…The sampling and testing procedures have been described previously [1] except that five samples (each 2 x 5 cm2 surface area) were excised at each sampling time to give a more accurate estimate of the effectiveness of each treatment. Counts were made using surface plating on Tryptone Soya Agar (Oxoid) to which 2 g glucose (Univar AR) and 2 g yeast extract (Oxoid) were added per litre (TYSG).…”

Section: Samplingmentioning

confidence: 99%

Destruction of bacteria on fresh meat by hot water

Smith

1992

Epidemiol. Infect.

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SUMMARYStrains of different bacterial genera: Escherichia coli (7), Salmonella serotypes (7), Enteropathogenic E. coli 0 157 (2), Aeromonas hydrophila (4), Yersinia enterocolytica (1), Pseudomonasfragi (5), and Listeria monocytogenes (5), inoculated onto the surface tissues of pieces of fresh beef were found to be susceptible to the lethal action of hot water. On average, more than 3 logl0 (99-9 %) of these organisms were destroyed when water at 80°C was applied for 10 or 20 s. Therefore, a hot water decontamination cabinet would be effective for destroying in situ any viable cells of these bacteria which might be present on the surface tissues of fresh beef carcasses.

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“…Treatment of carcasses with hot water of around 80 C, either by immersion (lamb; Smith & Graham, 1978) or by deluging (beef; Smith & Davey, 1990) for 10e20 s has been found to yield reductions of Escherichia coli counts around 2 to 3 log units. Similar reductions have been achieved after a 10e20 s treatment with 80 C water of beef brisket inoculated with Salmonella, generic and enteropathogenic E. coli, Aeromonas hydrophila, Yersinia enterocolitica, Pseudomonas fragi and Listeria monocytogenes (Smith, 1992).…”

Section: Introductionmentioning

confidence: 98%

The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces

et al. 2012

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Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water

Cited by 67 publications

References 7 publications

Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water

Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water

Destruction of bacteria on fresh meat by hot water

The potential of the combined application of hot water sprays and steam condensation at subatmospheric pressure for decontaminating inoculated pig skin and muscle surfaces

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