Effectiveness of 1,3-Dibromo-5,5 Dimethylhydantoin on Reduction of Escherichia coli O157:H7– and Salmonella-Inoculated Fresh Meat

Abstract

1,3-Dibromo-5,5-dimethylhydantoin (DBDMH; 25 degrees C) and hot water (85 degrees C) 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 evaluated using two different systems, a commercial carcass wash cabinet and a model carcass washer. The effects were measured immediately after treatment and again after 48 h of storage at 4 degrees C. Section of CT and beef hearts were inoculated with bovine fecal solution containing approximately 6 log CFU/cm2 of Escherichia coli O157:H7 and Salmonella. After DBDMH or hot water spray treatments, bacterial populations were enumerated immediately and after storage for 48 h at 4 degrees C. DBDMH treatments reduced aerobic plate counts, Enterobacteriaceae, E. coli O157: H7, and Salmonella by the same or slightly lower amounts relative to hot water treatment. DBDMH reduced aerobic plate counts and Enterobacteriaceae by 2.8 to 3.6 log CFU/cm2, E. coli O157:H7 by 1.6 to 2.1 log CFU/cm2, and Salmonella by 0.7 to 2.3 log CFU/cm2 on CT sections and beef hearts. Hot water treatment reduced aerobic plate counts and Enterobacteriaceae by 3.0 to 4.1 log CFU/cm2, E. coli O157:H7 by 1.8 to 2.3 log CFU/cm2, and Salmonella by 2.5 to 2.8 log CFU/cm2. After 48 h of storage, the reductions of organisms by DBDMH and hot water treatments were not different. This study demonstrated that DBDMH spray washing could be effective as an antimicrobial intervention for beef carcasses and variety meats.

Antibacterial activity of decontamination treatments for cattle hides and beef carcasses

“…For aerobic bacteria, coliforms, Enterobacteriaceae and E. coli, hot water yielded reductions by <0.3-3.5, 1.2-2.7, 0.9-3.9 and 0.8-4.2 orders of magnitude, respectively (Table 3). Highest reductions were thereby obtained on artificially contaminated carcass surface parts (Cabedo, Sofos, & Smith, 1996;Dorsa, Cutter, Siragusa, & Koohmaraie, 1996b;Kalchayanand et al, 2009). Under commercial conditions, hot water spraying reduced aerobic bacteria, coliforms, Enterobacteriaceae and E. coli on beef carcasses by <0.3-2.7, 1.2-1.6, 0.9-2.7 and 1.4-1.8 orders of magnitude, respectively (Table 3).…”

“…Although hot water and steam were quite effective in reducing bacterial loads on carcasses, the additional investments and costs as well as potential adverse effects on the appearance and quality of beef carcasses must be considered (Bolton et al, 2001;Kalchayanand et al, 2009;Pipek, Šikulová, Jelenıḱová, & Izumimoto, 2005b). Probably due to the missing heat inactivation, cold and warm water yielded in general lower reductions.…”

Regulation of Cell Division, Biofilm Formation, and Virulence by FlhC in Escherichia coli O157:H7 Grown on Meat

“…E. coli O157:H7 has been a constant concern to the food industry. Various antimicrobial sprays and treatment methods have been employed with partial success to actively reduce the bacterial contamination from beef carcasses and food products (9,25,26,30,45,47,55,59). This study observed that three vital cellular processes, cell division, biofilm formation, and pathogenicity, were all downregulated by FlhC.…”

Carcass decontamination methods in slaughterhouses: a review

“…Milios et al (2011) applied steam to lamb carcasses surface, after pluck removal and immediately before chilling, in order to investigate its effect on the hygienic and organoleptic characteristics of meat. Critical limits applied were atmospheric temperature inside al., 1996; Dorsa, 1997;Kalchayanand et al, 2009). Furthermore, Gill and Baker (1998) have reported that sheep carcass washing at the end of the slaughtering process resulted in a microbial population reduction of 0.5 log, while Ellerbroek et al (1993) quoted that the microbial load of sheep carcass surface was reduced by half.…”

“…Furthermore, a lot of research has been carried out on the effectiveness of various commercially available preparations, (Cutter and Siragusa, 1995;Reagan et al, 1996;Bell et al, 1997;Dorsa et al, 1997;Cutter, 1999;Cutter and Rivera-Betancourt, 2000;Bosilevac et al, 2004;Gill and Badoni, 2004;King et al, 2005;Algino et al, 2007;Penney et al, 2007;Arthur et al, 2008;Pearce and Bolton, 2008;Kalchayanand et al, 2009).…”