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Immersion in Antimicrobial Solutions Reduces Salmonella enterica and Shiga Toxin–Producing Escherichia coli on Beef Cheek Meat

Author:
Schmidt, John W., Bosilevac, Joseph M., Kalchayanand, Norasak, Wang, Rong, Wheeler, Tommy, L., Koohmaraie, Mohammad
Source:
Journal of food protection 2014 v.77 no.4 pp. 538-548
ISSN:
0362-028X
Subject:
Escherichia coli O157, Salmonella enterica, beef, lactic acid, levulinic acid, muscles, peracetic acid, sodium dodecyl sulfate, tap water, temperature
Abstract:
The objective of this study was to determine the effect of immersing beef cheek meat in antimicrobial solutions on the reduction of O157:H7 Shiga toxin–producing Escherichia coli (STEC), non-O157:H7 STEC, and Salmonella enterica. Beef cheek meat was inoculated with O157:H7 STEC, non-O157:H7 STEC, and S. enterica on both the adipose and muscle surfaces. The inoculated cheek meat was then immersed in one of seven antimicrobial solutions for 1, 2.5, or 5 min: (i) 1% Aftec 3000 (AFTEC), (ii) 2.5% Beefxide (BX), (iii) 300 ppm of hypobromous acid (HOBR), (iv) 2.5% lactic acid (LA2.5), (v) 5% lactic acid (LA5), (vi) 0.5% levulinic acid and 0.05% sodium dodecyl sulfate (LEV-SDS), or (vii) 220 ppm of peroxyacetic acid (POA). Inoculated cheek meat was also immersed in 80°C tap water (HW) for 10 s. In general, increasing immersion duration in antimicrobial solutions did not significantly (P ≥ 0.05) increase effectiveness. Immersion in HW for 10 s was the most effective intervention, reducing STEC and S. enterica by 2.2 to 2.3 log CFU/cm2 on the adipose surface and by 1.7 to 1.8 log CFU/cm2 on the muscle surface. Immersion for 1 min in AFTEC, BX, LA2.5, LA5, or POA was also effective as an intervention, reducing STEC and S. enterica by 0.8 to 2.0 log CFU/cm2 on the adipose surface and by 0.6 to 1.4 log CFU/cm2 on the muscle surface. Immersion for 1 min in HOBR or LEV-SDS was not an effective intervention because STEC and S. enterica reductions ranged from 0.1 to 0.4 log CFU/cm2, which were not significantly different (P ≥ 0.05) from the reductions obtained when cheek meat was immersed in room temperature tap water. We conclude that immersion of cheek meat in HW for 10 s and immersion for 1 min in AFTEC, BX, LA2.5, LA5, or POA effectively reduced levels of STEC and S. enterica.
Agid:
2461686