Reduction of Bacterial Populations on Vacuum-Packaged Ground Beef Patties with Fumaric and Lactic Acids

Podolak, Richard; Zayas, J.F.; Kastner, Curtis L.; Fung, Daniel Y. C.

doi:10.4315/0362-028x-59.10.1037

Cited by 26 publications

(12 citation statements)

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“…In general, a longer exposure time and a higher concentration of antimicrobial solution increased the reduction of non-O157 STEC, STEC O157, and Salmonella. LA is one of the most widely studied and used organic acids for antimicrobial interventions in the U.S. beef industry (7,9,12,23,32,33).…”

Section: Resultsmentioning

confidence: 99%

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Kalchayanand

Koohmaraie²,

Wheeler

2016

Journal of Food Protection

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Several antimicrobial compounds are in commercial meat processing plants for pathogen control on beef carcasses. However, the efficacy of the method used is influenced by a number of factors, such as spray pressure, temperature, type of chemical and concentration, exposure time, method of application, equipment design, and the stage in the process that the method is applied. The objective of this study was to evaluate effectiveness of time of exposure of various antimicrobial compounds against nine strains of Shiga toxin-producing Escherichia coli (STEC) and four strains of Salmonella in aqueous antimicrobial solutions with and without organic matter. Non-O157 STEC, STEC O157:H7, and Salmonella were exposed to the following aqueous antimicrobial solutions with or without beef purge for 15, 30, 60, 120, 300, 600, and 1,800 s: (i) 2.5% lactic acid, (ii) 4.0% lactic acid, (iii) 2.5% Beefxide, (iv) 1% Aftec 3000, (v) 200 ppm of peracetic acid, (vi) 300 ppm of hypobromous acid, and (vii) water as a control. In general, increasing exposure time to antimicrobial compounds significantly (P ≤ 0.05) increased the effectiveness against pathogens tested. In aqueous antimicrobial solutions without organic matter, both peracetic acid and hypobromous acid were the most effective in inactivating populations of STEC and Salmonella, providing at least 5.0-log reductions with exposure for 15 s. However, in antimicrobials containing organic matter, 4.0% lactic acid was the most effective compound in reducing levels of STEC and Salmonella, providing 2- to 3-log reductions with exposure for 15 s. The results of this study indicated that organic matter and exposure time influenced the efficacy of antimicrobial compounds against pathogens, especially with oxidizer compounds. These factors should be considered when choosing an antimicrobial compound for an intervention.

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Section: Resultsmentioning

confidence: 99%

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Kalchayanand

Koohmaraie²,

Wheeler

2016

Journal of Food Protection

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“…However, most antimicrobials have not been studied under mobile poultry slaughter conditions. The mechanism of action of organic acids on the microbial cell is not completely understood, but it is hypothesised that it is the undissociated molecule of the acid that is responsible for the antimicrobial activity (Podolak et al, 1996). Therefore this study was planned out to investigate the antimicrobial effect of chlorine ( 30 , 50 ,70 ppm) , TSP( 3% , 5% , 8% 0 and lactic acid (0.75% , 1.25% , 2%) on chicken carcasses artificially inoculated with S.typhimurium, L.monocytogenes, E.coli O157:H7 and St.aureus .…”

Section: Introductionmentioning

confidence: 99%

Decontamination of inoculated chicken carcasses by using some microbial decontaminators

Saad

Ibrahim

Amin

et al. 2015

Benha Veterinary Medical Journal

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A B S T R A C TThis study was conducted to evaluate the efficacy of three decontaminators in reducing the level of contamination in chicken carcasses which had been artificially contaminated. A grand total of forty random samples of raw chicken carcasses were purchased directly from local markets. Chicken samples were then dipped in cultures of the tested microorganisms (Salmonella spp., Staphylococcus aureus, E.coli O157:H7 and L. monoctogens) (10 samples for each microorganism). Then dipped into containers containing distilled water (control) , chlorine 30 ppm, 50 ppm and 70 ppm, trisodium phosphate 3%, 5% an 8% and lactic acid 0.75%, 1.25% and 2% , where the reduction percentage of Salmonella were 26.02 %, 26.57 %, 29.16 %, 34.88% , 36.78 %, 38.01 %, 35.42 %, 40.87 % and 54.50 %, respectively, compared to control. while the reduction of Listeria monocytogenes was 16.64 %, 20.60% , 30.43% , 21.74 %, 21.74 %, 25.14 %, 22.87 %, 30.24 % and 39.89 % respectively . Moreover , the reduction percentages of S. aureus was 14.29 % , 15.70 %, 19.58% , 8.11 %, 10.58 %, 27.69 %, 17.28 %, 21.34 % and 27.87 % , respectively . Finally, the reduction percentage of E.coli O157:H7 was 9.56 %, 16.61 %, 20.47 %, 17.45%, 21.48 %, 27.85 %, 18.12%, 19.97% and 29.70 %, respectively.

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“…1996a;Podolak et al 1996b), which are approved for use in foods. Both fumaric and lactic acid are generally regarded as safe (GRAS) substances.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, several studies have reported on antimicrobial activity of fumaric and lactic acids (Kotula and Thelappurate 1994;Brewer et al 1995;Maca et al 1995;Podolak et al 1995;Podolak el al. 1996a;Podolak et al 1996b), which are approved for use in foods. Both fumaric and lactic acid are generally regarded as safe (GRAS) substances.…”

Section: Introductionmentioning

confidence: 99%

AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS¹

Podolak

Setser

Kastner

et al. 1997

Journal of Food Quality

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Ground beef patties without acid or with addedftlmaric (FA) or lactic acids (LA) at I , 3, and 5 % concentrations were vacuum-packaged and stored for I , 3, 5, 7, 10 and 14 days at 4C or tested without storage (0 days). m e FA or LA treatments caused small sour aroma increases. Spoiled aroma was lowest for samples with I % FA at I0 or I4 days or 1 % LA at 10 days of storage. Initially, 3 or 5 % FA and LA samples had fading. Lightness scores of 1 % FA or LA did not differ from the control initially or for up to 14 days of storage. Shear farce values for 1 and 3 % FA treatments were not signijicantly different (P > 0.05) from the control. me 5 % FA patties required signqcantly less shear force when compared with controls at 0, I , 5, 7, and 10 days of storage.

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Reduction of Bacterial Populations on Vacuum-Packaged Ground Beef Patties with Fumaric and Lactic Acids

Cited by 26 publications

References 0 publications

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Decontamination of inoculated chicken carcasses by using some microbial decontaminators

AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS¹

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Reduction of Bacterial Populations on Vacuum-Packaged Ground Beef Patties with Fumaric and Lactic Acids

Cited by 26 publications

References 0 publications

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

Decontamination of inoculated chicken carcasses by using some microbial decontaminators

AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS1

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AROMA, COLOR, AND TEXTURE OF GROUND BEEF PATTIES TREATED WITH FUMARIC AND LACTIC ACIDS¹