Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings

Mohan, Anand; Pohlman, F.W.

doi:10.1016/j.lwt.2015.08.077

Cited by 45 publications

(22 citation statements)

References 27 publications

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“…However, the concentration used by the cited authors was more than 10 times higher than the one used in the present study (0.04%) and it exceeded the concentration recognized as safe by USDA for use in meat products [10]. Mohan & Pohlman [11] reported a 1.1 log CFU/g reduction of E. coli (ATCC 25922) after treating beef trimmings with 0.04% CA and subsequently mixing with 10% (w/v) trisodium phosphate (TSP). The difference between these results and ours could be due to the combined effect of CA and TSP as well as to a different strain resistance.…”

Section: Discussioncontrasting

confidence: 55%

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Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

et al. 2020

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The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high-(HDI) and low-(LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stxand eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.

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Section: Discussioncontrasting

confidence: 55%

“…In the US, CA has been approved for application on ready-to-eat meat and meat products as long as it does not exceed 400 ppm by weight of the finished food product [10]. Studies carried out in beef trimmings inoculated with E. coli O157:H7 and processed with different organic acids showed that 30 000 ppm CA was highly effective [11].…”

Section: Introductionmentioning

confidence: 99%

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

et al. 2020

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“…Due to the potential meat safety concerns, researchers and the industry are continuously investigating different strategies to tackle this issue. The use of antimicrobial interventions on animal tissues with the use of hot water washing and steam pasteurization, organic acids, chlorine dioxide trisodium phosphate and cetylpyridinium chloride has been extensively studied (Mohan and Pohlman, 2016). However, the frequent foodborne disease outbreaks associated with ground beef necessitates further research.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Stratakos

Grant

2018

Food Microbiology

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Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log CFU/cm after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.

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“…Organic acids (including lactic acid, citric acid, malic acid, acetic acid, peroxyacetic acid, fumaric acid, gluconic acid, levulinic acid, pyruvic acid, caproic acid, caprylic acid and capric acid) are designated by the USFDA as GRAS feed additives. The antimicrobial efficacy of organic acids have been studied for decades (Scannell et al 1997;Tamblyn and Conner 1997;Castillo et al 1998Castillo et al , 1999Ellebracht et al 1999;González-Fandos et al 2009;Mani-Lopez et al 2012;Mohan and Pohlman 2016), with a particular emphasis on carcase decontamination. It is generally thought that the principal mechanism of action of organic acids occurs as a result of cytoplasmic acidification followed by the uncoupling of energy production and regulation, and through the toxic accumulation of dissociated acid anions within the cell.…”

Section: Organic Acidsmentioning

confidence: 99%

On farm interventions to minimiseCampylobacterspp. contamination in chicken

Marmion

Ferone

et al. 2020

British Poultry Science

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1. This review explores current and proposed on-farm interventions and assess the potential of these interventions against Campylobacter spp. 2. Interventions such as vaccination, feed/water-additives and, most importantly, consistent biosecurity, exhibit potential for the effective control of this pathogen and its dissemination within the food chain. 3. Due to the extensive diversity in the Campylobacter spp. genome and surface-expressed proteins, vaccination of poultry is not yet regarded as a completely effective strategy. 4. The acidification of drinking water through the addition of organic acids has been reported to decrease the risk of Campylobacter spp. colonisation in broiler flocks. Whilst this treatment alone will not completely protect birds, use of water acidification in combination with in-feed measures to further reduce the level of Campylobacter spp. colonisation in poultry may be an option meriting further exploration. 5. The use of varied types of feed supplements to reduce the intestinal population and shedding rate of Campylobacter spp. in poultry is an area of growing interest in the poultry industry. Such supplements include pro-and pre-biotics, organic acids, bacteriocins and bacteriophage, which may be added to feed and water. 6. From the literature, it is clear that a distinct, albeit not unexpected, difference between the performance of in-feed interventions exists when examined in vitro compared to those determined in in vivo studies. It is much more likely that pooling some of the discussed approaches in the in-feed tool kit will provide an answer. 7. Whilst on-farm biosecurity is essential to maintain a healthy flock and reduce disease transmission, even the most stringent biosecurity measures may not have sufficient, consistent and predictable effects in controlling Campylobacter spp. Furthermore, the combination of varied dietary approaches and improved biosecurity measures may synergistically improve control.

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Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings

Cited by 45 publications

References 27 publications

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

On farm interventions to minimiseCampylobacterspp. contamination in chicken

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