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Effectiveness of 1,3-Dibromo-5,5 Dimethylhydantoin on Reduction of Escherichia coli O157:H7- and Salmonella-Inoculated Fresh Meat

Kalchayanand, Norasak, Arthur, Terrance M., Bosilevac, Joseph M., Brichta-Harhay, Dayna M., Guerini, Michael N., Shackelford, Steven D., Wheeler, Tommy L., Koohmaraie, Mohammad
Journal of food protection 2009 v.72 no.1 pp. 151
meat carcasses, raw meat, food contamination, bacterial contamination, food pathogens, Escherichia coli O157:H7, Salmonella, disinfection, disinfectants, hot water treatment, washing, plate count, Enterobacteriaceae, heart as food
1,3-Dibromo-5,5-dimethylhydantoin (DBDMH; 25°C) and hot water (85°C) spray treatments were evaluated for efficacy in decontamination of pathogenic bacteria attached to beef carcass surfaces represented by cutaneous trunci (CT) muscle sections and beef hearts. Treatments were evaluated using two different systems, a commercial carcass wash cabinet and a model carcass washer. The effects were measured immediately after treatment and again after 48 h of storage at 4°C. Sections of CT and beef hearts were inoculated with bovine fecal solution containing approximately 6 log CFU/cm2 of Escherichia coli O157:H7 and Salmonella. After DBDMH or hot water spray treatments, bacterial populations were enumerated immediately and after storage for 48 h at 4°C. DBDMH treatments reduced aerobic plate counts, Enterobacteriaceae, E. coli O157: H7, and Salmonella by the same or slightly lower amounts relative to hot water treatment. DBDMH reduced aerobic plate counts and Enterobacteriaceae by 2.8 to 3.6 log CFU/cm2, E. coli O157:H7 by 1.6 to 2.1 log CFU/cm2, and Salmonella by 0.7 to 2.3 log CFU/cm2 on CT sections and beef hearts. Hot water treatment reduced aerobic plate counts and Enterobacteriaceae by 3.0 to 4.1 log CFU/cm2, E. coli O157:H7 by 1.8 to 2.3 log CFU/cm2, and Salmonella by 2.5 to 2.8 log CFU/cm2. After 48 h of storage, the reductions of organisms by DBDMH and hot water treatments were not different. This study demonstrated that DBDMH spray washing could be effective as an antimicrobial intervention for beef carcasses and variety meats.