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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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Stearns R, Xue J, Freshour N, Matak K, Luo Y, Shen C. The Efficacy of Conventional Spray, Electrostatic Spray, and Dip with a Combination of Hydrogen Peroxide and Peroxyacetic Acid To Inactivate Listeria monocytogenes on Apples. J Food Prot 2022; 85:828-834. [PMID: 35146513 DOI: 10.4315/jfp-21-448] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 02/08/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study aimed to evaluate the efficacy of a hydrogen peroxide (H2O2) and peroxyacetic acid (PAA) mixer delivered by conventional garden spray (GS), electrostatic spray (ES), and dip methods to inactivate Listeria monocytogenes on apples. Organic Honeycrisp, Fuji, and Pink Lady apples were dip inoculated with L. monocytogenes (two strains, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H2O2-PAA mixer (0.0064, 0.1, 0.25, and 0.50%) for 20 s via GS, ES, or dip, followed by draining (for 2 min) on aluminum foil. Surviving bacteria were recovered on modified Oxford agar. Atomic force microscopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H2O2-PAA mixer solution. Data (two replicates, with six samples per replicate) were analyzed using the mixed model procedure of SAS (P = 0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CFU per apple. The dip method was the most effective treatment (P < 0.05) for pathogen reductions (2.31 to 2.41 log CFU per apple), followed by GS (1.44 to 1.70 log CFU per apple) and then ES (0.84 to 1.20 log CFU per apple). Reductions of L. monocytogenes were greatest (P < 0.05) when apples were treated with H2O2-PAA mixer -0.25 and -0.50%. Atomic force microscopy analyses indicated that inactivation of L. monocytogenes cells in H2O2-PAA mixer solutions resulted from disruption of the outer membrane. The H2O2-PAA mixer-treated cells had increased width and height and decreased roughness compared with the untreated cells. Results suggested that applying a H2O2-PAA mixer by dip or GS methods is better for pathogen reduction than ES on apples. HIGHLIGHTS
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Affiliation(s)
- Rebecca Stearns
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Nettie Freshour
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Kristen Matak
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Cangliang Shen
- Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, West Virginia 26506
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Laidlaw AM, Gänzle MG, Yang X. Comparative assessment of qPCR enumeration methods that discriminate between live and dead Escherichia coli O157:H7 on beef. Food Microbiol 2019; 79:41-47. [DOI: 10.1016/j.fm.2018.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 11/05/2018] [Accepted: 11/13/2018] [Indexed: 11/28/2022]
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Tørngren MA, Darré M, Gunvig A, Bardenshtein A. Case studies of packaging and processing solutions to improve meat quality and safety. Meat Sci 2018; 144:149-158. [PMID: 29980332 DOI: 10.1016/j.meatsci.2018.06.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/16/2018] [Accepted: 06/18/2018] [Indexed: 12/23/2022]
Abstract
A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.
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Affiliation(s)
- Mari Ann Tørngren
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Mianne Darré
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Annemarie Gunvig
- Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
| | - Alexander Bardenshtein
- Materials, Plastic and Packaging Technology, Danish Technological Institute, Gregersensvej 6, Taastrup DK-2630, Denmark.
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Stratakos AC, Grant IR. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiol 2018; 76:209-218. [PMID: 30166143 DOI: 10.1016/j.fm.2018.05.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 05/23/2018] [Accepted: 05/25/2018] [Indexed: 12/26/2022]
Abstract
Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log10 CFU/cm2 after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log10 CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log10 CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log10 CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
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Affiliation(s)
- Alexandros Ch Stratakos
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
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Salim APAA, Canto ACVCS, Costa-Lima BRC, Simoes JS, Panzenhagen PHN, Costa MP, Franco RM, Silva TJP, Conte-Junior CA. Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13402] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ana Paula A. A. Salim
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
- Programa de Pós Graduação em Ciência de Alimentos; Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro, 21949-900, Rio de Janeiro Brazil
| | - Anna C. V. C. S. Canto
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Bruno R. C. Costa-Lima
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Julia S. Simoes
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Pedro H. N. Panzenhagen
- Programa de Pós Graduação em Ciência de Alimentos; Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro, 21949-900, Rio de Janeiro Brazil
| | - Marion P. Costa
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Robson M. Franco
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Teófilo J. P. Silva
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
| | - Carlos A. Conte-Junior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinaria; Universidade Federal Fluminense (UFF); Niteroi, 24230-340 Rio de Janeiro Brazil
- Programa de Pós Graduação em Ciência de Alimentos; Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ); Rio de Janeiro, 21949-900, Rio de Janeiro Brazil
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Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef. Meat Sci 2017; 129:169-175. [DOI: 10.1016/j.meatsci.2017.01.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 10/20/2016] [Accepted: 01/16/2017] [Indexed: 11/22/2022]
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Zhilyaev S, Cadavez V, Gonzales-Barron U, Phetxumphou K, Gallagher D. Meta-analysis on the effect of interventions used in cattle processing plants to reduce Escherichia coli contamination. Food Res Int 2017; 93:16-25. [PMID: 28290276 DOI: 10.1016/j.foodres.2017.01.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 01/03/2017] [Accepted: 01/06/2017] [Indexed: 10/20/2022]
Abstract
Cattle coming from feedlots to slaughter often harbor pathogenic E. coli that can contaminate final meat products. As a result, reducing pathogenic contamination during processing is a main priority. Unfortunately, food safety specialists face challenges when trying to determine optimal intervention strategies from published literature. Plant intervention literature results and methods vary significantly, making it difficult to implement interventions with any degree of certainty in their effectiveness. To create a more robust understanding of plant intervention effectiveness, a formal systematic literature review and meta-analysis was conducted on popular intervention methods. Effect size or intervention effectiveness was measured as raw log reduction, and modeled using study characteristics, such as intervention type, temperature of application, initial microbial concentration, etc. Least-squares means were calculated for intervention effectiveness separately on hide and on carcass surfaces. Heterogeneity between studies (I2) was assessed and factors influencing intervention effectiveness were identified. Least-squares mean reductions (log CFU/cm2) on carcass surfaces (n=249) were 1.44 [95% CI: 0.73-2.15] for acetic acid, 2.07 [1.48-2.65] for lactic acid, 3.09 [2.46-3.73] for steam vacuum, and 1.90 [1.33-2.47] for water wash. On hide surfaces (n=47), least-squares mean reductions were 2.21 [1.36-3.05] for acetic acid, 3.02 [2.16-3.88] for lactic acid, 3.66 [2.60-4.72] for sodium hydroxide, and 0.08 [-0.94-1.11] for water wash. Meta-regressions showed that initial microbial concentrations and timing of extra water washes were the most important predictors of intervention effectiveness. Unexplained variation remained high in carcass, hide, and lactic acid meta-regressions, suggesting that other significant moderators are yet to be identified. The results will allow plant managers and risk assessors to evaluate plant interventions, variation, and factors more effectively.
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Affiliation(s)
- Samson Zhilyaev
- Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, United States
| | - Vasco Cadavez
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Katherine Phetxumphou
- Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, United States
| | - Daniel Gallagher
- Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, United States.
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Pollari F, Christidis T, Pintar KDM, Nesbitt A, Farber J, Lavoie MC, Gill A, Kirsch P, Johnson RP. Evidence for the benefits of food chain interventions on E. coli O157:H7/NM prevalence in retail ground beef and human disease incidence: A success story. Canadian Journal of Public Health 2017; 108:e71-e78. [PMID: 31820420 DOI: 10.17269/cjph.108.5655] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 09/30/2016] [Indexed: 11/17/2022]
Abstract
OBJECTIVES Human infection with Escherichia coli O157:H7/NM has historically been associated with consumption of undercooked ground beef. The purpose of this paper is to investigate the correlation of the decline in E. coli O157:H7/NM infections in Canada with the introduction of control efforts in ground beef by industry. METHODS The human incidence of E. coli O157:H7/NM, prevalence in ground beef and interventions from 1996 to 2014 were analyzed. Pathogen prevalence data were obtained from federal government and industry surveillance and inspection/compliance programs. A survey of the largest ground beef producers in Canada was conducted to identify when interventions were implemented. RESULTS The incidence of E. coli O157:H7/NM infections in Canada declined from ≈4 cases/100 000 to ≈1 case/100000 from 2000 to 2010. Verotoxigenic Escherichia coli (VTEC) prevalence in ground beef sold at retail declined from about 30% around the year 2000 to <2% since 2012. Other measures of the prevalence of E. coli, VTEC, and E. coli O157:H7/NM in beef and ground beef also declined. The number and types of interventions implemented in the major beef processing establishments in Canada increased from 1996 to 2016. CONCLUSION The observed decline in human illnesses and pathogen levels in relation to retail meats was associated with the introduction of control efforts by industry, federal and provincial/territorial governments, and the general population. Industry-led changes in beef processing along with the introduction of food safety policies, regulations, and public education have led to improved food safety in Canada.
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Affiliation(s)
- Frank Pollari
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, 130 Colonnade Road, Ottawa, ON, K1A 0K9, Canada
| | - Tanya Christidis
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, 130 Colonnade Road, Ottawa, ON, K1A 0K9, Canada
| | - Katarina D M Pintar
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, 130 Colonnade Road, Ottawa, ON, K1A 0K9, Canada.
| | - Andrea Nesbitt
- Centre for Food-borne, Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, 130 Colonnade Road, Ottawa, ON, K1A 0K9, Canada
| | - Jeff Farber
- Department of Food Science, University of Cuelph, Guelph, ON, Canada
| | | | | | | | - Roger P Johnson
- National Microbiology Laboratory at Guelph, Public Health Agency of Canada, Ottawa, ON, Canada
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Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats. Meat Sci 2016; 118:28-33. [DOI: 10.1016/j.meatsci.2016.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 01/11/2016] [Accepted: 03/07/2016] [Indexed: 11/16/2022]
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Tawema P, Han J, Vu KD, Salmieri S, Lacroix M. Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Youssef M, Yang X, Badoni M, Gill C. Survival of acid-adapted Escherichia coli O157:H7 and not-adapted E. coli on beef treated with 2% or 5% lactic acid. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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