Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

Signorini, Marcelo; Costa, Magdalena; Teitelbaum, David; Restovich, Viviana; Brasesco, Hebe; García, D.; Superno, Valeria; Petroli, Sandra; Bruzzone, Mariana; Arduini, Victor; Vanzini, Mónica; Sucari, Adriana; Suberbie, Germán; Maricel, Turina; Rodríguez, Ricardo López; Leotta, Gerardo Aníbal

doi:10.1016/j.meatsci.2018.04.009

Cited by 37 publications

(23 citation statements)

References 34 publications

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“…This risk assessment study allowed to shed light into the potential role of beef consumption in the development of HUS cases in the Argentinean child population, considering the very limited epidemiological information on food sources in the country [6]. The QMRA included all the available information throughout the Argentinean beef production chain, from primary production to home consumer habits [38][39][40][41][42][43]50]. Although a risk assessment of HUS from hamburger consumption had already been carried out in Argentina [37], the relevance of the current QMRA is concerned with the inclusion of new information that responds to the uncertainties identified in the previous risk assessment [37], such as a) risk factors associated with the presence of STEC in primary production, b) effect of the transport of live animals, c) identification of abattoirs with different risk levels, d) evaluation of the effect of cross-contamination in butcher shops, e) application of a survey to assess beef consumption habits at home at national level, not just regional, and f) consideration of other meat matrices.…”

Section: Discussionmentioning

confidence: 99%

“…In 2009, a QMRA was developed in Argentina to model STEC contamination of beef hamburgers, using a farm-to-table risk approach [37]. More recent studies about STEC prevalence and contamination levels have been performed in other beef commodities, including hamburger, ground beef and beef cuts [38][39][40][41][42][43]. In this context, an updated QMRA including this new information would provide an accurate estimate of the incidence of HUS attributed to beef consumption in different age groups.…”

Section: Plos Onementioning

confidence: 99%

“…Enumeration levels of STEC were estimated by using generic E. coli counts in carcasses from abattoirs applying HACCP-STEC (C (A-H) ) [42] and not applying HACCP-STEC (C (A-noH) ) [43]. This was considered as the most conservative scenario as is expected STEC enumeration levels to be much lower than generic E coli counts.…”

Section: Processing and Storage In The Abattoirmentioning

confidence: 99%

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Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

et al. 2020

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We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC)-contaminated beef (intact beef cuts, ground beef and commercial hamburgers) in children under 15 years of age from Argentina. The QMRA was used to characterize STEC prevalence and concentration levels in each product through the Argentinean beef supply chain, including cattle primary production, cattle transport, processing and storage in the abattoir, retail and home preparation, and consumption. Median HUS probability from beef cut, ground beef and commercial hamburger consumption was <10−15, 5.4x10-8 and 3.5x10-8, respectively. The expected average annual number of HUS cases was 0, 28 and 4, respectively. Risk of infection and HUS probability were sensitive to the type of abattoir, the application or not of Hazard Analysis and Critical Control Points (HACCP) for STEC (HACCP-STEC), stx prevalence in carcasses and trimmings, storage conditions from the abattoir to retailers and home, the joint consumption of salads and beef products, and cooking preference. The QMRA results showed that the probability of HUS was higher if beef cuts (1.7x) and ground beef (1.2x) were from carcasses provided by abattoirs not applying HACCP-STEC. Thus, the use of a single sanitary standard that included the application of HACCP-STEC in all Argentinean abattoirs would greatly reduce HUS incidence. The average number of annual HUS cases estimated by the QMRA (n = 32) would explain about 10.0% of cases in children under 15 years per year in Argentina. Since other routes of contamination can be involved, including those not related to food, further research on the beef production chain, other food chains, person-to-person transmission and outbreak studies should be conducted to reduce the impact of HUS on the child population of Argentina.

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Section: Discussionmentioning

confidence: 99%

Section: Plos Onementioning

confidence: 99%

Section: Processing and Storage In The Abattoirmentioning

confidence: 99%

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Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

et al. 2020

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“…Bacterial suspensions were then centrifuged at 5,000 g for 10 min and the pellet was washed and re-suspended in 0.1% peptone water. Initial cell count was 8.0 CFU/ml for both cocktails [34].…”

Section: Preparation Of Bacterial Strainsmentioning

confidence: 97%

Investigating the Effects of Lactic-Citric Acid Blend and Sodium Lauryl Sulfate on the Inhibition of Shiga Toxin-Producing Escherichia coli in a Broth System

Jackson-Davis¹,

Bethel²,

Staley³

et al. 2018

J Nutr Food Sci

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Food grade organic acids are used to control undesirable microbes in foods and are commonly diluted in water to facilitate application of desired concentrations of antimicrobial agents. However, water is a poor wetting agent for hydrophobic environments. In hydrophobic environments this problem can be circumvented by use of a food grade processing aid. Sodium lauryl sulfate (SLS) is a surfactant that is generally regarded as a safe food additive. The purpose of this study was to investigate the ability of a lactic-citric acid (LCA) blend and SLS to control the growth of Shiga toxin-producing Escherichia coli (STEC) in a broth system. E. coli O157:H7 and a cocktail of non-O157:H7 (O26, O45, O103, O11, O121, O145, O104:H4) strains were evaluated separately (8.0 log CFU/g). A blend solution of LCA at a 2.4% concentration and SLS at concentrations of 0.05%, 0.25%, and 0.5% were evaluated individually and in combination. Samples were plated onto Sorbitol MacConkey agar infused with rifampicin (100 µg/ml) and incubated at 37°C for 24 h. When used alone the treatments showed no individual effects (p>0.05) of the LCA blend or SLS on the control of O157:H7 and the non-O157:H7 cocktail in the BHI broth. Applying the combined SLS (0.05% and 0.5%) and LCA blend (2.4%) in the broth significantly (p<0.01) reduced the non-O157:H7 by 5.5 log CFU/g and 2.9 and 4.6 log CFU/g in O157:H7 stains. Increasing the SLS concentration (0.25%) in LCA blend (2.4%) was more effective (p<0.01) on O157:H7, showing 5 log CFU/g reduction. This work will assist with providing new information on enhancing the wettability and the exposure of pathogens to antimicrobial treatment.

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“…From the perspective of bacteria, both spray and slow chilling can be used commercially, but for spray chilling enough time should be allowed for the carcasses to dry before boning. Additionally, organic acid sprays at the end of the slaughter line can be used to reduce the total viable bacteria and some pathogenic bacteria counts on carcasses (Castillo et al., ; Signorini et al., ; Van Ba et al., ). The organic acid(s) could also be included as a component of the spray chilling solution.…”

Section: Implications/conclusionmentioning

confidence: 99%

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Zhang

Mao

et al. 2019

Comp Rev Food Sci Food Safe

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Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.

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Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

Cited by 37 publications

References 34 publications

Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina

Investigating the Effects of Lactic-Citric Acid Blend and Sodium Lauryl Sulfate on the Inhibition of Shiga Toxin-Producing Escherichia coli in a Broth System

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

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