Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef

Castillo, Alejandro; Lucia, L. M.; Roberson, Dwayne; Stevenson, Timothy H.; Mercado, I.; Acuff, G. R.

doi:10.4315/0362-028x-64.1.58

Cited by 100 publications

(55 citation statements)

References 27 publications

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“…Results similar to those obtained by us were published by Castillo et al (2001), in a study on the efficacy of Salmonella Enteritidis reduction methods from the surface of chilled cattle carcasses, which showed a reduction between 1.6-1.9 log when using 2% lactic acid. Similarly, Harris et al (2006) showed a reduction of E. coli and Salmonella spp.…”

Section: The Decontamination Effect Of Organic Acid Solutions On Salmsupporting

confidence: 78%

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Dan¹,

Mihaiu²,

Reget³

et al. 2017

BUASVMCN-VM

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In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated with 1 ml of microbial suspension (0.5 MacFarland). We used reference bacterial strains for Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. The samples were subjected to decontamination procedure by introducing 25mL of solution of lactic, acetic or citric acid in concentration of 1%, 2% and 3%. The results showed a reduction of initial pathogen load, ranging from 0.32 to 7.78 log CFU/g, depending on the type of acid, concentration and pathogen sensitivity. After decontamination, standardized methods have been used for the isolation of pathogenic germs. Based on statistical analysis we conclude that pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Among the organic acids, the most efficient was lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%.

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Section: The Decontamination Effect Of Organic Acid Solutions On Salmsupporting

confidence: 78%

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Dan¹,

Mihaiu²,

Reget³

et al. 2017

BUASVMCN-VM

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“…10 6 CFU or with shedding in naturally infected calves. Johnson et al (26) also found little change in O157 antibody titers in calves administered 10 7 CFU, while at a dose of 10 10 CFU there was an increase but the antibodies did not influence the reinfection of the animal with the same strain. Similarly, a horse serum albumin-O157 antigen conjugate elicits a specific systemic antibody response in BALB/c mice but does not impact intestinal colonization following oral inoculation with the pathogen (9).…”

Section: Discussionmentioning

confidence: 92%

“…Epidemiological data indicate that waterborne and person-to-person transfer are also important modes of transmission (33). The association of E. coli O157:H7 with cattle and bovine products has focused research on slaughter practices and decontamination of carcasses in order to circumvent this zoonosis (1,6,7,27).…”

mentioning

confidence: 99%

Shedding ofEscherichia coliO157:H7 in Dairy Cattle Housed in a Confined Environment following Waterborne Inoculation

Shere

Kaspar

Bartlett

et al. 2002

Appl Environ Microbiol

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A study of Escherichia coli O157:H7 transmission and shedding was conducted with bull calves housed in individual pens within a confined environment. For comparative purposes, the numbers and duration of E. coli O157:H7 shedding in naturally infected calves were monitored after a single purchased calf (calf 156) tested positive prior to inoculation. During the next 8 days, the calves in adjacent pens and a pen directly across a walkway from calf 156 began to shed this serotype O157:H7 strain. Five of the eight calves in this room shed this O157:H7 strain at some time during the following 8 weeks. The numbers of E. coli O157:H7 isolates shed in these calves varied from 60 to 10 5 CFU/g of feces, and the duration of shedding ranged from 17 to >31 days. The genomic DNAs from isolates recovered from these calves were indistinguishable when compared by using XbaI digestion and pulsed-field gel electrophoresis. Inoculation of calves with 1 liter of water containing ca. 10 3 to 10 4 CFU of E. coli O157:H7/ml resulted in shedding in 10 of 12 calves (trial 1, 4 of 4 calves; trial 2, 6 of 8 calves). The inoculated calves shed the inoculation strain (FRIK 1275) as early as 24 h after administration. The duration of shedding varied from 18 to >43 days at levels from 10 2 to 10 6 CFU/g of feces. The numbers of doses necessary to initiate shedding varied among calves, and two calves in trial 2 never shed FRIK 1275 after four doses (ca. 10 6 CFU per dose). Results from this study confirm previous reports of animal-to-animal and waterborne dissemination of E. coli O157:H7 and highlight the need for an effective water treatment to reduce the spread of this pathogen in cattle.

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“…Organic acids are used to perform the acid wash. The organic acids generally used are acetic [25,26], citric [27], lactic [25][26][27][28] and propionic acids [26]. The acid wash step is very important to remove the bacteria carried along on the carcasses.…”

Section: Journal Of Food Chemistry and Nanotechnology | Volume 3 Issumentioning

confidence: 99%

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

Beier¹,

Callaway²,

Andrews³

et al. 2017

J Food Chem Nanotechnol

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Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef

Cited by 100 publications

References 27 publications

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Shedding ofEscherichia coliO157:H7 in Dairy Cattle Housed in a Confined Environment following Waterborne Inoculation

Interactions of Organic Acids with Salmonella Strains from Feedlot Water-Sprinkled Cattle

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