SURVIVAL OF <i>SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI</i> O157:H7 AND <i>LISTERIA MONOCYTOGENES</i> DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS

Dickson, James S.; Siragusa, Gregory R.

doi:10.1111/j.1745-4565.1994.tb00603.x

Cited by 48 publications

(26 citation statements)

References 17 publications

(12 reference statements)

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“…Hardin et al (1995), Alakomi et al (2000), Smith (2001, 2002) reported that lactic acid is more eVective in inhibiting E. coli O157:H7 compared to acetic acid at equal concentrations. However, Dickson and Siragusa (1994) observed otherwise when beef tissue was washed with 1% acetic acid and 1% lactic acid.…”

Section: Evects Of Lactic Acid On L Monocytogenes S Enteritidis Anmentioning

confidence: 95%

Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

et al. 2007

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Lauricidin and lactic acid were evaluated for their eVects on growth and survival of Listeria monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157:H7 (E19) inoculated onto raw chicken breast. Fresh, raw chicken breasts were purchased immediately after slaughter and transported on ice to the laboratory within 20 min. Each chicken breast was decontaminated by brieXy dipping in 70% ethanol and passed through a Xame of a Bunsen burner and then allowed to cool. The decontaminated Chicken breast was dipped in TSB broth, at room temperature (25°C) for 15 min, containing approximately log 9 CFU/ml of L. monocytogenes, S. enteritidis or E. coli O157:H7. Initial counts of L. monocytogenes, S. enteritidis or E. coli O157:H7 counts in chicken breast immediately after dipping in TSB broth were in the range of log 7-log 8 CFU/g. After inoculation, the chicken breasts were kept at room temperature for 20 min to allow attachment. Each inoculated chicken breast (25°C) was dipped in 0 (control -sterile water), 0.5%, 1%, 1.5% or 2% of lauricidin (w/v) or lactic acid (v/v) for 10, 20 or 30 min and then individually placed in oxygen-permeable polyethylene bags. Breasts were subjected to microbiological analyses after treatment (day 0) and after storage for 2, 5, 7, 10 and 14 d at 4°C. Initial counts of L. monocytogenes, S. enteritidis and E. coli O157:H7, in chicken breast treated with lauricidin decreased by 2.90, 1.31 and 2.27 log CFU/g, respectively. Lauricidin was more eVective in reducing L. monocytogenes population than S. enteritidis and E. coli O157:H7 population. Dipping chicken breast in lauricidin for 30 min caused a signiWcant reduction of L. monocytogenes, S. enteritidis and E. coli O157:H7 population compared to 10 and 20 min dipping. Initial L. monocytogenes, S. enteritidis and E. coli O157:H7 counts on chicken breast treated with lactic acid decreased by 1.97, 1.71 and 2.59 log CFU/g, respectively. Lactic acid caused a higher reduction in initial S. enteritidis and E. coli O157:H7 counts compared to lauricidin.

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Section: Evects Of Lactic Acid On L Monocytogenes S Enteritidis Anmentioning

confidence: 95%

Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

et al. 2007

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“…This dehydrates meat surfaces to water activities of 0·91-0·94 (Honikel 1990). Reduction in water activity accentuates the bactericidal effects of lactic acid and provides poorer growth conditions at low pH than the test conditions (Dickson and Siragusa 1994).…”

Section: Discussionmentioning

confidence: 99%

“…The endogenous lactic acid content of muscle meat is greater than that of carcass meat (Bendall 1978). The antimicrobial activity of lactic acid is greater on adipose tissue than on lean tissue such as pork skin surface (Dickson and Siragusa 1994 ;Greer and Dilts 1995). On adipose tissue, the formation of peroxides or other products of fatty oxidation can increase the antimicrobial activity of residual lactic acid (Lamprecht and Elliot 1974).…”

Section: Discussionmentioning

confidence: 99%

“…The results obtained in these studies do not reflect survival and growth of acid-adapted mesophilic pathogens that can contaminate carcass meat after LAD. Part of the population of organisms that survives LAD is acid injured, and these organisms are more sensitive to acid stress than non-injured, acid-adapted organisms (Van Netten et al 1984 ;Dickson and Siragusa 1994). Moreover, intrinsic conditions (lactic acid content, pH) on lean muscle meat and fat tissue are more favourable for lactic acid induced death and growth inhibition than those on carcass meat (Bendall 1978).…”

Section: Introductionmentioning

confidence: 99%

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The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination

et al. 1998

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UI S I N 'T VE L D. 1998. Lactic acid decontamination (LAD) may adapt pathogens to lactic acid. Such organisms may have an increased resistance to acid and can contaminate meat after LAD. The survival and growth of acid adapted Campylobacter jejuni, Salmonella typhimurium. Escherichia coli O157 : H7 and Staphylococcus aureus inoculated on skin surface of still warm pork belly cuts 2 h after LAD was examined during chilled (4°C) storage and refrigeration abuse equivalent to 12·5°C. Lactic acid decontamination included dipping in 1, 2 or 5% lactic acid solutions at 55°C for 120 s. Lactic acid decontamination brought sharp reductions in meat surface pH, but these recovered with time after LAD at approximately 1-1·5 pH units below that of water-treated controls. A sharp decrease in the number of cfu of pathogens occurred on chilled 2-5% lactic acid treated pork belly cuts when the skin surface was less than pH 4·8-5·2. The reductions ranged from 0·1-0·3 log 10 cfu cm −2 for E. coli O157 : H7 to over 1·7-2·4 log 10 cfu cm −2 for Camp. jejuni, respectively. Increase in storage temperature from 4 to 12·5°C reduced delayed decrease in numbers of all pathogens except Camp. jejuni by a factor of two. Deaths in Camp. jejuni at 12·5°C slightly exceeded those at 4°C. After the initial sharp decline, the number of cfu of mesophilic pathogens decreased gradually at a rate similar to that on water-treated controls. Growth of all mesophilic pathogens except Camp. jejuni on 2-5% LAD meat occurred during storage at 12·5°C when the meat surface pH exceeded 4·8-5·2, and was slower than on water-treated controls. Low temperature and acid-adapted E. coli O157 : H7, Salm. typhimurium and Staph. aureus, and acid adapted Camp. jejuni that contaminate skin surface after hot 2-5% LAD, did not cause an increased health hazard, although microbiota and intrinsic parameters (lactic acid content, pH) were created that could advantage their survival and growth.

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“…Colonies of both injured and uninjured cells are represented on the nonselective medium, whereas only colonies of uninjured cells are observed on selective medium (Dickson and Siragusa, 1994). Therefore, the difference of counts between colonies on both media represent the rate of injured cells (Jay, 1996).…”

Section: Survival Of Ehec In Frozen Meat Products During Frozen Storagementioning

confidence: 99%

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

Yoon

2015

Food Microbiology

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SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS

Cited by 48 publications

References 17 publications

Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination

Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products

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