Use of Steam Condensing at Subatmospheric Pressures To Reduce Escherichia coli O157:H7 Numbers on Bovine Hide

McEvoy, John; Doherty, Alice; Sheridan, J.J.; Blair, I.S.; McDowell, David A.

doi:10.4315/0362-028x-64.11.1655

Cited by 28 publications

(20 citation statements)

References 16 publications

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“…Preslaughter washing of artificially surface-inoculated cattle hides also had no effect on hide-to-carcass transfer of pathogens despite washes of 1 and 3 min (7). Successful hide interventions include chemical dehairing (16), treatment with CPC (5), or treatment with subatmospheric pressure steam (14). These treatments have been effective in reducing hide contamination, and for CPC and chemical dehairing, the hide treatment resulted in less contamination of the corresponding carcasses compared with carcasses that underwent conventional processing without hide treatment (5,16).…”

Section: Resultsmentioning

confidence: 99%

Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant

Bosilevac

Nou

Osborn

et al. 2005

Journal of Food Protection

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The hides of cattle are the source of Escherichia coli O157:H7 that contaminates beef carcasses during commercial beef processing. Therefore, effective interventions that reduce hide contamination should reduce subsequent carcass contamination. The first objective of this study was to identify the most effective reagents for decontamination of beef hides. Cattle hides draped over barrels were used for in vitro experiments to compare the efficacy of washes using 1.6% sodium hydroxide, 4% trisodium phosphate, 4% chlorofoam, or 4% phosphoric acid, each followed by a rinse step using either water or acidified (pH 7.0) chlorine at 200 or 500 ppm. All treatments using a water rinse reduced hide coliform counts by 1.5 to 2.5 log CFU/ 100 cm 2 . Compared with water rinses, 200 and 500 ppm acidified chlorine rinses increased efficacy by approximately 1.0 and 2.0 log CFU/100 cm 2 , respectively. Vacuuming of the treated areas to remove excess liquid improved hide cleanliness by an average of an additional 1.0 log CFU/100 cm 2 . The second objective was to evaluate the use of an on-line hide-wash cabinet that used a sodium hydroxide wash and a chlorinated (1 ppm) water rinse. Hides sampled before entering and after exiting the cabinet had aerobic plate counts and Enterobacteriaceae counts that were reduced by 2.1 and 3.4 log CFU/100 cm 2 , respectively, and the prevalence of E. coli O157 on hides was reduced from 44 to 17% when the cabinet was in use. Preevisceration carcass aerobic plate counts and Enterobacteriaceae counts were both reduced by 0.8 log CFU/100 cm 2 , and the prevalence of E. coli O157 on preevisceration carcasses was reduced from 17 to 2% when the cabinet was in use. These results support decontamination of hides as an effective means to reduce pathogen contamination of cattle carcasses during processing.Cattle hides are major sources of beef carcass contamination that occurs during processing (3,5,16). During the hide removal process, pathogens such as Escherichia coli O157:H7 and Salmonella are transferred from the hide, which carries high concentrations, to the carcass (1,3,5,16). The current hazard analysis and critical control point plans (25) implemented in most beef processing plants in the United States focus on decontamination of the carcass by a combination of intervention strategies, including steam vacuuming, acid rinses, steam, and hot water spray (11). Such antimicrobial interventions combined with strict hygiene practices have significantly improved the microbial quality of beef carcasses in processing plants (1-3, 10). However, occasional process failures result in higher levels of contamination that cannot be effectively removed with current carcass interventions.Processes that effectively clean the hides before hide removal are successful in lowering carcass microbial contamination (5, 16). In an evaluation of chemical dehairing,

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Section: Resultsmentioning

confidence: 99%

Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant

Bosilevac

Nou

Osborn

et al. 2005

Journal of Food Protection

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“…These authors, by treating cattle hide pieces with steam at subatmospheric pressure during 1 to 20 seconds, reported reductions in total viable bacteria on treated hides of 2.9 to 3.9 logarithmic units after a treatment at 80°C, while similar treatments at 75°C reduced total viable bacteria counts by only 1.9 to 2.6 log units. In another study, reductions of inoculated E. coli O157 by 4.2 to 6.0 log units were reported after spaying cattle hides by steam at 80°C during 10 to 20 seconds (McEvoy, Doherty, Sheridan, Blair, & McDowell, 2001). …”

Section: Hide Decontamination Treatmentsmentioning

confidence: 99%

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Niyonzima¹,

Ongol²,

Kimonyo³

et al. 2015

JFR

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Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

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“…Under laboratory conditions, steam treatment reduced aerobic bacteria by 1.9-4.0 log CFU cm -2 (McEvoy et al, 2003), whereas inoculated E. coli O157:H7 were reduced by 2.0-6.0 orders of magnitude (McEvoy, Doherty, Sheridan, Blair, & McDowell, 2001). …”

Section: Water and Steammentioning

confidence: 99%

Antibacterial activity of decontamination treatments for cattle hides and beef carcasses

2011

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Use of Steam Condensing at Subatmospheric Pressures To Reduce Escherichia coli O157:H7 Numbers on Bovine Hide

Cited by 28 publications

References 16 publications

Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant

Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Antibacterial activity of decontamination treatments for cattle hides and beef carcasses

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