Protocol for Evaluating the Efficacy of Cetylpyridinium Chloride as a Beef Hide Intervention

Bosilevac, Joseph M.; Wheeler, T. L.; Rivera-Betancourt, Mildred; Nou, Xiangwu; Arthur, Terrance M.; Shackelford, S. D.; Kent, Matthew; Jaroni, Divya; Osborn, Matthew S.; Rossman, Michelle L.; Reagan, J. O.; Koohmaraie, M.

doi:10.4315/0362-028x-67.2.303

Cited by 34 publications

(24 citation statements)

References 27 publications

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“…The conditions of the EO water washes were demonstrably more effective than those of the ozonated water washes, possibly because of the length of time and/or the application pressure. The liquid pressure at which a hide is washed affects the efficacy of the washing treatment (8). The difference of 0.5 log CFU/100 cm 2 in APC between wash conditions was significant (P Ͻ 0.05), but there was no difference in the EBC or the prevalence of E. coli O157.…”

Section: Resultsmentioning

confidence: 91%

“…The difference of 0.5 log CFU/100 cm 2 in APC between wash conditions was significant (P Ͻ 0.05), but there was no difference in the EBC or the prevalence of E. coli O157. In a previous study in which water was applied to hides at 8,300 kPa (1,200 lb in 2 ) for two 20-s periods, APC were reduced by 0.4 log CFU/100 cm 2 and EBC were reduced by 0.6 log CFU/100 cm 2 (8). Neither of these reductions was significantly different (P Ͼ 0.05) from those for the controls.…”

Section: Resultsmentioning

confidence: 95%

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Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Bosilevac

Shackelford

Brichta

et al. 2005

Journal of Food Protection

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The hides of cattle are the primary source of pathogens such as Escherichia coli O157:H7 that contaminate preevisceration carcasses during commercial beef processing. A number of interventions that reduce hide contamination and subsequent carcass contamination are currently being developed. The objective of this study was to determine the efficacy of ozonated and electrolyzed oxidizing (EO) waters to decontaminate beef hides and to compare these treatments with similar washing in water without the active antimicrobial compounds. Cattle hides draped over barrels were used as the model system. Ozonated water (2 ppm) was applied at 4,800 kPa (700 lb in 2 ) and 15ЊC for 10 s. Alkaline EO water and acidic EO water were sequentially applied at 60ЊC for 10 s at 4,800 and 1,700 kPa (250 lb in 2 ), respectively. Treatment using ozonated water reduced hide aerobic plate counts by 2.1 log CFU/100 cm 2 and reduced Enterobacteriaceae counts by 3.4 log CFU/100 cm 2 . EO water treatment reduced aerobic plate counts by 3.5 log CFU/100 cm 2 and reduced Enterobacteriaceae counts by 4.3 log CFU/100 cm 2 . Water controls that matched the wash conditions of the ozonated and EO treatments reduced aerobic plate counts by only 0.5 and 1.0 log CFU/100 cm 2 , respectively, and each reduced Enterobacteriaceae counts by 0.9 log CFU/100 cm 2 . The prevalence of E. coli O157 on hides was reduced from 89 to 31% following treatment with ozonated water and from 82 to 35% following EO water treatment. Control wash treatments had no significant effect on the prevalence of E. coli O157:H7. These results demonstrate that ozonated and EO waters can be used to decontaminate hides during processing and may be viable treatments for significantly reducing pathogen loads on beef hides, thereby reducing pathogens on beef carcasses.The pathogen Escherichia coli O157:H7 has been a concern to the meat processing industry for the last 20 years. In the early 1980s, cases of hemorrhagic colitis caused by E. coli O157:H7 were associated with consumption of undercooked ground beef (25), and a ground beefrelated E. coli O157:H7 outbreak caused hundreds of illnesses and four deaths during 1992 and 1993 (28). In response to these events, the U.S. Department of Agriculture Food Safety and Inspection Service declared E. coli O157: H7 to be an adulterant in ground beef and required meat processors to establish hazard analysis and critical control point plans (14). Since then, several interventions that focus on preventing carcass contamination and on decontaminating carcasses have been designed, tested, and put into use. These antimicrobial interventions, combined with strict hygiene practices, have significantly improved microbial quality of beef carcasses and reduced the incidence of E. coli O157:H7 in processing plants (2)(3)(4)12). However, cattle occasionally present for slaughter with a higher level of contamination than can be removed effectively with the current interventions.The vast majority of E. coli O157:H7 that contaminates

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 95%

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Bosilevac

Shackelford

Brichta

et al. 2005

Journal of Food Protection

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“…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.…”

Section: Discussionmentioning

confidence: 99%

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

Sule

Horne

Prüß

2011

Appl Environ Microbiol

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To understand the continuous problems that Escherichia coli O157:H7 causes as food pathogen, this study assessed global gene regulation in bacteria growing on meat. Since FlhD/FlhC of E. coli K-12 laboratory strains was previously established as a major control point in transducing signals from the environment to several cellular processes, this study compared the expression pattern of an E. coli O157:H7 parent strain to that of its isogenic flhC mutant. This was done with bacteria that had been grown on meat. Microarray experiments revealed 287 putative targets of FlhC. Real-time PCR was performed as an alternative estimate of transcription and confirmed microarray data for 13 out of 15 genes tested (87%). The confirmed genes are representative of cellular functions, such as central metabolism, cell division, biofilm formation, and pathogenicity. An additional 13 genes from the same cellular functions that had not been hypothesized as being regulated by FlhC by the microarray experiment were tested with real-time PCR and also exhibited higher expression levels in the flhC mutant than in the parent strain. Physiological experiments were performed and confirmed that FlhC reduced the cell division rate, the amount of biofilm biomass, and pathogenicity in a chicken embryo lethality model. Altogether, this study provides valuable insight into the complex regulatory network of the pathogen that enables its survival under various environmental conditions. This information may be used to develop strategies that could be used to reduce the number of cells or pathogenicity of E. coli O157:H7 on meat by interfering with the signal transduction pathways.

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“…It has been proved to be a highly efficient antimicrobial treatment when applied in the range of 0.5 to 1.2 g liter Ϫ1 (50,88). Nonetheless, ASC has been found to cause physiological damages in fresh produce even when used at concentrations to 1.2 g liter Ϫ1 , allowed by the FDA (31,89).…”

Section: Figmentioning

confidence: 99%

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

Prado-Silva

Cadavez

Gonzales-Barrón

et al. 2015

Appl Environ Microbiol

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The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes. From 55 primary studies found to report on such effects, 40 were selected based on specific criteria, leading to more than 1,000 data on mean log reductions of these three bacterial pathogens impairing the safety of fresh produce. Data were partitioned to build three meta-analytical models that could allow the assessment of differences in mean log reductions among pathogens, fresh produce, and sanitizers. Moderating variables assessed in the meta-analytical models included type of fresh produce, type of sanitizer, concentration, and treatment time and temperature. Further, a proposal was done to classify the sanitizers according to bactericidal efficacy by means of a meta-analytical dendrogram. The results indicated that both time and temperature significantly affected the mean log reductions of the sanitizing treatment (P < 0.0001). In general, sanitizer treatments led to lower mean log reductions when applied to leafy greens (for example, 0.68 log reductions [0.00 to 1.37] achieved in lettuce) compared to other, nonleafy vegetables (for example, 3.04 mean log reductions [2.32 to 3.76] obtained for carrots). Among the pathogens, E. coli O157:H7 was more resistant to ozone (1.6 mean log reductions), while L. monocytogenes and Salmonella presented high resistance to organic acids, such as citric acid, acetic acid, and lactic acid (ϳ3.0 mean log reductions). With regard to the sanitizers, it has been found that slightly acidic electrolyzed water, acidified sodium chlorite, and the gaseous chlorine dioxide clustered together, indicating that they possessed the strongest bactericidal effect. The results reported seem to be an important achievement for advancing the global understanding of the effectiveness of sanitizers for microbial safety of fresh produce.T he consumption of fresh fruits and vegetables comprises an essential element of a healthy diet and a protective factor against several chronic diseases (1, 2). Even though the ingestion of these products is highly recommended by health authorities, guaranteeing fresh, safe, and high-quality fruits and vegetables remains an enormous challenge for fresh-produce industries.In order to deliver the health benefits (2), fruits and vegetables must be safe. One of the chief concerns related to the safety of these products is their recurrent and increased association with disease outbreaks (3-6). Epidemiological investigations indicate that Salmonella, pathogenic Escherichia coli, and Listeria monocytogenes stand out as the most important bacterial agents linked to fresh-produce disease outbreaks (3, 5-7). Recent studies have reported the occurrence and high diversity of these microorganisms in the environment or in close areas of produce farming areas (8-13).Given the above, fresh-produce industries have been implementing measures at pre-and postharvest steps to reduce or avoid the contam...

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Protocol for Evaluating the Efficacy of Cetylpyridinium Chloride as a Beef Hide Intervention

Cited by 34 publications

References 27 publications

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

Efficacy of Ozonated and Electrolyzed Oxidative Waters To Decontaminate Hides of Cattle before Slaughter

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

Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce

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