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Evaluation of a novel antimicrobial solution and its potential for control Escherichia coli O157:H7, non-O157:H7 shiga toxin-producing E. coli, Salmonella spp., and Listeria monocytogenes on beef

Author:
Fisher, Kimberly D., Bratcher, Christy L., Jin, Tony Z., Bilgili, Sacit F., Owsley, Walter F., Wang, Luxin
Source:
Food control 2016 v.64 pp. 196-201
ISSN:
0956-7135
Subject:
Escherichia coli O157, Listeria monocytogenes, Salmonella, anti-infective properties, autoclaving, beef, chitosan, detection limit, food safety, marinating, organic acids and salts, pathogens, steaks
Abstract:
The goal of this study was to evaluate the efficacy of a novel antimicrobial solution made with chitosan, lauric arginate ester, and organic acids on Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and non-O157 shiga toxin-producing E. coli cocktails and to test its potential to be used as a marinade for raw beef. Fresh beef top round steaks were surface-inoculated with the pathogen cocktails at approximately 2.5 or 4.5 Log CFU/cm2, marinated with the antimicrobial solution (AMS), and then stored at 4 °C for 6, 24, and 48 h. Three commercially available marinades were used for comparison. Results revealed that AMS had the most antimicrobial effect regardless of the type or inoculation level of pathogens (P < 0.05). After 6 h, the AMS marination reduced all pathogens to levels below the limit of detection (<1 Log CFU/cm2), resulting in a 3.5 Log CFU/cm2 reduction. When AMS was diluted with autoclaved distilled water by 5 times (AMS 1:5) or 10 times (AMS 1:10), its antimicrobial efficacy was impacted by marination time, the inoculated pathogens, and the inoculation levels. This study demonstrates that the developed antimicrobial solution has a great potential to be used during marination by consumers to ensure better food safety.
Agid:
5266138