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O'Quinn TG, Legako JF, Woerner DR, Kerth CR, Nair MN, Brooks JC, Lancaster JM, Miller RK. A current review of U.S. beef flavor II: Managing beef flavor. Meat Sci 2024; 209:109403. [PMID: 38070358 DOI: 10.1016/j.meatsci.2023.109403] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/13/2024]
Abstract
Beef flavor continues to be one of the largest drivers of beef demand and a differentiation point of beef from other competing proteins. Tenderness has long been identified as the most important palatability trait for consumer satisfaction. However, as technological advancements and industry practices evolve and improve in response to tenderness management, flavor has emerged as a key driver of consumer satisfaction. In response, the beef industry has recently invested in research focused on beef flavor development, measurement, and management to better understand the factors impacting flavor and help beef maintain this advantage. The current review paper is the second of two such papers focused on summarizing the present knowledge and identifying knowledge gaps. While the other review focuses on current practices related to beef flavor measurement, this review will cover research findings related to beef flavor management. Numerous production and product management factors influence beef flavor. Pre-harvest factors including marbling level, animal genetics/cattle type, diet, and animal age, can influence beef flavor. Moreover, numerous post-harvest product management factors, including product type, aging length and conditions, cookery methods, product enhancement, muscle-specific factors, packaging, retail display factors, and antimicrobial interventions, have all been evaluated for their impact on beef flavor characteristics. Results from numerous studies evaluating many of these factors will be outlined within this review in order to present management and production chain factors that can influence beef flavor.
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Affiliation(s)
- Travis G O'Quinn
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Dale R Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Chris R Kerth
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - J Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Rhonda K Miller
- Animal Science Department, Texas A&M University, College Station, TX 77843, USA
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2
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Alonso-Calleja C, Castaño-Arriba A, Riesco-Peláez F, Capita R. Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat. Meat Sci 2024; 207:109349. [PMID: 37866235 DOI: 10.1016/j.meatsci.2023.109349] [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] [Received: 01/01/2023] [Revised: 08/06/2023] [Accepted: 09/25/2023] [Indexed: 10/24/2023]
Abstract
The effect of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on microbial load, pH values, sensorial characteristics and instrumental colour of rabbit shoulders was determined. Measurements were performed immediately after dipping (Day 0) and every 24 h over seven days of storage at 7 °C. The microorganisms present naturally (total aerobic counts, TACs) and the levels of artificially inoculated pathogenic bacteria were studied. Microbial contamination showed a trend towards lower values on decontaminated samples than on control (water-dipped) samples from Day 1 of storage onwards. Average TACs (log10 cfu/cm2) throughout storage were higher (P < 0.05) on control samples (5.94 ± 2.06) than on decontaminated ones (3.69 ± 1.75, 3.77 ± 2.01, and 3.10 ± 1.85 on TSP-, AA-, and LA-treated samples, respectively). On the basis of TACs, all the decontaminants allowed the shelf-life of rabbit meat to be extended from Day 4 to Day 7. From the viewpoint of sensory scores, no treatment achieved any prolongation of the shelf-life of rabbit meat, which was 6 days (control and TSP-treated samples), 5 days (AA) or one day (LA). LA reduced (P < 0.05) scores for colour, odour and overall acceptability from Day 0 of storage, since these samples presented whitening and a slight acid smell. Treatments with organic acids increased lightness (L*), and TSP brought a reduction in redness (b*), vividness (C*) and hue angle (h) values with respect to controls. This research work offers new insights into the chemical decontamination of rabbit meat.
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Affiliation(s)
- Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Ana Castaño-Arriba
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Félix Riesco-Peláez
- Department of Electrical Engineering and Systems and Automation, School of Industrial, Computer and Aerospace Engineering, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain; Institute of Food Science and Technology, University of León, E-24071 León, Spain.
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3
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Luchansky JB, Campano SG, Rieker M, Mahoney C, Vinyard BT, Shane LE, Shoyer BA, Osoria M, C S Porto-Fett A. Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C. J Food Prot 2023; 86:100019. [PMID: 36916599 DOI: 10.1016/j.jfp.2022.100019] [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] [Received: 09/13/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassium lactate and sodium diacetate (K-Lac) as ingredients. After slicing (ca. 7.1 cm L by 6.7 cm W, ca. 0.5 cm thick, ca. 22.4 g each), a single slice of bologna was placed into a nylon-polyethylene bag and surface inoculated with 250 µL per side of a five-strain mixture of either cells of L. monocytogenes or Salmonella spp. to achieve an initial level of ca. 3.5-4.0 log CFU/slice. The packages were vacuum-sealed and then stored at 4 or 12°C for 90 and 30 days, respectively. Without antimicrobials added to the formulation, L. monocytogenes numbers increased by ca. 5.4 and 6.0 log CFU/slice at both 4 and 12°C during the entire 90- and 30-day storage period, respectively. Likewise, levels of Salmonella also increased by ca. 6.0 log CFU/slice at 12°C in the absence of added antimicrobials; however, levels of this pathogen decreased by ca. 1.7 log CFU/slice after 90 days at 4°C. With the inclusion of 0.9% or 1.3% K-Ace or 2.5% K-Lac in the bologna formulation, levels of L. monocytogenes decreased by ca. ≤0.7 log CFU/slice after 90 days at 4°C, whereas levels of Salmonella decreased by ca. 1.6-2.3 log CFU/slice. After 30 days at 12°C, levels of L. monocytogenes increased by ca. ≤3.4 log CFU/slice on product containing 0.9% K-Ace or 2.5% K-Lac but remained relatively unchanged on slices formulated with 1.3% K-Ace. For Salmonella, in the presence of 0.9% or 1.3% K-Ace or 2.5% K-Lac, pathogen levels decreased by ca. ≤0.7 log CFU/slice at 12°C after 30 days. Our data validate that the inclusion of K-Ace (0.9% or 1.3%) or K-Lac (2.5%) as ingredients is effective for controlling L. monocytogenes and Salmonella on slices of bologna during refrigerated storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA.
| | | | | | | | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
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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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5
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Shebs E, Giotto F, de Mello A. Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario. Meat Sci 2022; 188:108783. [DOI: 10.1016/j.meatsci.2022.108783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 10/19/2022]
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6
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Fernández M, Rodríguez A, Fulco M, Soteras T, Mozgovoj M, Cap M. Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3817-3824. [PMID: 34471305 PMCID: PMC8357907 DOI: 10.1007/s13197-020-04842-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 10/08/2020] [Indexed: 11/28/2022]
Abstract
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.
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Affiliation(s)
- Mariano Fernández
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Anabel Rodríguez
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | | | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
- Universidad de Morón, Buenos Aires, Argentina
| | - Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
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7
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Tosun ŞY. Investigating the effect of organic acids on the survival of
Listeria monocytogenes
and
Escherichia coli
O157:H7 in Atlantic salmon stored at 4 ± 1°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Fisheries and Seafood Processing Technology Faculty of Aquatic Sciences Istanbul University Istanbul Turkey
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8
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Cap M, Cingolani C, Lires C, Mozgovoj M, Soteras T, Sucari A, Gentiluomo J, Descalzo A, Grigioni G, Signorini M, Horak C, Vaudagna S, Leotta G. Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments. PLoS One 2020; 15:e0230812. [PMID: 32214399 PMCID: PMC7098641 DOI: 10.1371/journal.pone.0230812] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 03/09/2020] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
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Affiliation(s)
- Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Celeste Cingolani
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Carla Lires
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Adriana Sucari
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Jimena Gentiluomo
- División Higiene y Seguridad Alimentaria y Ambiental, Laboratorio de Alimentos Stamboulian, Buenos Aires, Argentina
| | - Adriana Descalzo
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gabriela Grigioni
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Marcelo Signorini
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Rafaela, Buenos Aires, Argentina
| | - Celina Horak
- Centro Atómico Ezeiza, Comisión Nacional de Energía Atómica (CNEA), Buenos Aires, Argentina
| | - Sergio Vaudagna
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos; Buenos Aires, Argentina
| | - Gerardo Leotta
- Facultad de Ciencias Veterinarias UNLP, IGEVET—Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (UNLP-CONICET LA PLATA), La Plata, Argentina
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9
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Han J, Luo X, Zhang Y, Zhu L, Mao Y, Dong P, Yang X, Liang R, Hopkins DL, Zhang Y. Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses. Meat Sci 2020; 164:108104. [PMID: 32145604 DOI: 10.1016/j.meatsci.2020.108104] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 02/27/2020] [Accepted: 02/27/2020] [Indexed: 10/24/2022]
Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Yining Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
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10
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Cap M, Vaudagna S, Mozgovoj M, Soteras T, Sucari A, Signorini M, Leotta G. Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Meat Sci 2019; 157:107886. [DOI: 10.1016/j.meatsci.2019.107886] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 07/05/2019] [Accepted: 07/05/2019] [Indexed: 01/08/2023]
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11
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Manzoor A, Jaspal MH, Yaqub T, Haq AU, Nasir J, Avais M, Asghar B, Badar IH, Ahmad S, Yar MK. Effect of lactic acid spray on microbial and quality parameters of buffalo meat. Meat Sci 2019; 159:107923. [PMID: 31530428 DOI: 10.1016/j.meatsci.2019.107923] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/28/2019] [Accepted: 08/22/2019] [Indexed: 11/24/2022]
Abstract
We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo calf carcasses (n = 12) were sliced into equal sagittal halves, n = 6 halves were randomly assigned to each of four treatments i.e. 2% LA, 4% LA, 6% LA and control. Afterwards, sirloin and tenderloin were vacuum packed and aged for 7 days. Later, steaks were packed in high-oxygen MAP. Microbial load, instrumental color, shelf-life and sensory attributes were evaluated at different days. Aerobic plate count of sprayed carcass and steaks was significantly lower than un-sprayed control. Similarly, though non-significant, redness and chroma value of sprayed carcass meat was found better than un-sprayed control. Lactic acid sprayed meat did not differ in terms of sensory attributes. It is concluded that spraying buffalo carcasses with 2-4% lactic acid after slaughter not only enhances microbial quality but it may also improve its instrumental color.
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Affiliation(s)
- Adeel Manzoor
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Tahir Yaqub
- Department of Microbiology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Anwaar Ul Haq
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Jamal Nasir
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Avais
- Department of Clinical Medicine and Surgery, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Bilal Asghar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sohail Ahmad
- Department of Poultry Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Kashif Yar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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12
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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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13
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The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses. Meat Sci 2018; 137:16-23. [DOI: 10.1016/j.meatsci.2017.11.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 10/27/2017] [Accepted: 11/02/2017] [Indexed: 11/16/2022]
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14
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Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim. Food Res Int 2017; 103:295-300. [PMID: 29389618 DOI: 10.1016/j.foodres.2017.10.051] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 10/14/2017] [Accepted: 10/28/2017] [Indexed: 11/23/2022]
Abstract
The effectiveness of 30 to 400ppm chlorine dioxide (CDO), acidified sodium chlorite (ASC) and peroxyacetic acid (PAA) to control Escherichia coli O157:H7 in beef was examined. Ground beef made from treated meat was vacuum packaged and stored at 4°C for 4d. CDO or ASC concentration by storage time interaction for inactivation of E. coli O157:H7 was significant (P<0.05). Exposure of beef to 200 and 400ppm CDO caused 0.73 and 1.25logcfu/g reduction in the numbers of pathogen, respectively, and an additional 2.08 and 2.25logcfu/g reduction, respectively, occurred at day 4. At 400ppm ASC caused a 0.87logcfu/g reduction and an additional 0.86logcfu/g inactivation at day 4. PAA caused ≤0.8logcfu/g reduction in pathogen numbers at ≤400ppm. Among tested antimicrobials, CDO was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred.
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15
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Tolen TN, Ruengvisesh S, Taylor TM. Application of Surfactant Micelle-Entrapped Eugenol for Prevention of Growth of the Shiga Toxin-Producing Escherichia coli in Ground Beef. Foods 2017; 6:E69. [PMID: 28813002 PMCID: PMC5575644 DOI: 10.3390/foods6080069] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 08/04/2017] [Accepted: 08/14/2017] [Indexed: 11/16/2022] Open
Abstract
Beef safety may be compromised by O157 and non-O157 Shiga toxin-producing Escherichia coli (STEC) contamination. The capacity of surfactant micelles loaded with the plant-derived antimicrobial eugenol to reduce STEC on beef trimmings that were later ground and refrigerated for five days at 5 ± 1 °C was tested to determine their utility for beef safety protection. STEC-inoculated trimmings were treated with free eugenol, micelle-encapsulated eugenol, 2% lactic acid (55 °C), sterile distilled water (25 °C), or left untreated (control). Following treatment, trimmings were coarse-ground and stored aerobically at 5 ± 1 °C. Ground beef was then sampled for STEC immediately post-grinding, and again at three and five days of storage. STEC minimum inhibitory concentrations (MICs) in liquid medium for free eugenol and 1% sodium dodecyl sulfate (SDS)-loaded micelles were 0.5% and 0.125%, respectively. STEC numbers on beef trimmings treated by sterile water (6.5 log10 CFU/g), free eugenol (6.5 log10 CFU/g), micelle-loaded eugenol (6.4 log10 CFU/g), and lactic acid (6.4 log10 CFU/g) did not differ compared to untreated controls (6.6 log10 CFU/g) (p = 0.982). Conversely, STEC were significantly reduced by refrigerated storage (0.2 and 0.3 log10 CFU/g at three and five days of storage, respectively) (p = 0.014). Antimicrobial treatments did not significantly decontaminate ground beef, indicating their low utility for beef safety protection.
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Affiliation(s)
- Tamra N Tolen
- Department of Animal Science, Texas A & M University, College Station, TX 77843-2471, USA.
| | - Songsirin Ruengvisesh
- Department of Nutrition and Food Science, Texas A & M University, College Station, TX 77843-2253, USA.
| | - Thomas M Taylor
- Department of Animal Science, Texas A & M University, College Station, TX 77843-2471, USA.
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16
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Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS. Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli. J Food Prot 2017; 80:1393-1400. [PMID: 28726488 DOI: 10.4315/0362-028x.jfp-16-406] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of an electrostatic spraying system (ESS) and/or the sprayed lethality in container (SLIC) method to deliver antimicrobial agents onto the surface of beef subprimals to reduce levels of Shiga toxin-producing Escherichia coli (STEC) was evaluated. Beef subprimals were surface inoculated (lean side; ca. 5.8 log CFU per subprimal) with 2 mL of an eight-strain cocktail comprising single strains of rifampin-resistant (100 μg/mL) STEC (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Next, inoculated subprimals were surface treated with lauric arginate (LAE; 1%), peroxyacetic acid (PAA; 0.025%), or cetylpyridinium chloride (CPC; 0.4%) by passing each subprimal, with the inoculated lean side facing upward, through an ESS cabinet or via SLIC. Subprimals were then vacuum packaged and stored at 4°C. One set of subprimals was sampled after an additional 2 h, 3 days, or 7 days of refrigerated storage, whereas another set was retreated via SLIC after 3 days of storage with a different one of the three antimicrobial agents (e.g., a subprimal treated with LAE on day 0 was then treated with PAA or CPE on day 3). Retreated subprimals were sampled after 2 h or 4 days of additional storage at 4°C. A single initial application of LAE, PAA, or CPC via ESS or SLIC resulted in STEC reductions of ca. 0.3 to 1.3 log CFU per subprimal after 7 days of storage. However, when subprimals were initially treated with LAE, PAA, or CPC via ESS or SLIC and then separately retreated with a different one of these antimicrobial agents via SLIC on day 3, additional STEC reductions of 0.4 to 1.0 log CFU per subprimal were observed after an additional 4 days of storage. Application of LAE, PAA, or CPC, either alone or in combination, via ESS or SLIC is effective for reducing low levels (ca. 0.3 to 1.6 log CFU) of STEC that may be naturally present on the surface of beef subprimals.
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Affiliation(s)
- J Max Stella
- 1 Delaware Valley University, Doylestown, Pennsylvania 18901
| | - John B Luchansky
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | | | - Bradley A Shoyer
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Laura E Shane
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Lianna McGeary
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Manuela Osoria
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Laura J Stahler
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
| | - Nicholas J Sevart
- 4 Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506; and
| | - Randall K Phebus
- 4 Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506; and
| | - Harshavardhan Thippareddi
- 5 Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Anna C S Porto-Fett
- 2 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038
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17
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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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18
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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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19
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Cho S, Kang SM, Seong P, Kang G, Kim Y, Kim J, Chang S, Park B. Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1 ++ Grade Hanwoo Steer Beef: Implications for Shelf Life. Korean J Food Sci Anim Resour 2017; 37:440-448. [PMID: 28747830 PMCID: PMC5516071 DOI: 10.5851/kosfa.2017.37.3.440] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 05/27/2017] [Accepted: 06/12/2017] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of 1++ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at 2°C and continuous storage at −18°C for 0, 3, 6, or 9 mon. The lightness (CIE L*) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of 1++ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at −18°C after 14 d of aging at 2°C.
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Affiliation(s)
- Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sun Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Pilnam Seong
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Geunho Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Youngchoon Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Jinhyung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunsik Chang
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Beomyoung Park
- Dairy Science Division, National Institute of Animal Science, RDA, Cheonan 31000, Korea
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20
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Pokharel S, Brooks J, Martin J, Brashears M. Antimicrobial susceptibility and internalization ofSalmonellaTyphimurium in vacuum-tumbled marinated beef products. Lett Appl Microbiol 2016; 63:412-418. [DOI: 10.1111/lam.12663] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 08/22/2016] [Accepted: 08/27/2016] [Indexed: 11/29/2022]
Affiliation(s)
- S. Pokharel
- Department of Animal and Food Sciences; Texas Tech University; Lubbock TX USA
| | - J.C. Brooks
- Department of Animal and Food Sciences; Texas Tech University; Lubbock TX USA
| | - J.N. Martin
- Department of Animal Sciences; Colorado State University; Fort Collins CO USA
| | - M.M. Brashears
- Department of Animal and Food Sciences; Texas Tech University; Lubbock TX USA
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21
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Kang SM, Kang G, Seong PN, Park B, Kim D, Cho S. Evaluation of the Activities of Antioxidant Enzyme and Lysosomal Enzymes of the Longissimus dorsi Muscle from Hanwoo (Korean Cattle) in Various Freezing Conditions. Korean J Food Sci Anim Resour 2014; 34:742-8. [PMID: 26761669 PMCID: PMC4662187 DOI: 10.5851/kosfa.2014.34.6.742] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2014] [Revised: 09/23/2014] [Accepted: 09/23/2014] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to evaluate the activities of antioxidant enzyme (glutathione peroxidase (GSH-Px)) and lysosomal enzymes (alpha-glucopyranosidase (AGP) and beta-N-acetyl-glucosaminidase (BNAG)) of the longissimus dorsi (LD) muscle from Hanwoo (Korean cattle) in three freezing conditions. Following freezing at -20, -60, and -196℃ (liquid nitrogen), LD samples (48 h post-slaughter) were treated as follows: 1) freezing for 14 d, 2) 1 to 4 freeze-thaw cycles (2 d of freezing in each cycle), and 3) refrigeration (4℃) for 7 d after 7 d of freezing. The control was the fresh (non-frozen) LD. Freezing treatment at all temperatures significantly (p<0.05) increased the activities of GSH-Px, AGP, and BNAG. The -196 ℃ freezing had similar effects to the -20℃ and -60℃ freezing. Higher (p<0.05) enzymes activities were sustained in frozen LD even after 4 freeze-thaw cycles and even for 7 d of refrigeration after freezing. These findings suggest that freezing has remarkable effects on the activities of antioxidant enzyme and lysosomal enzymes of Hanwoo beef in any condition.
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Affiliation(s)
- Sun Moon Kang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
| | - Geunho Kang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
| | - Pil-Nam Seong
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
| | - Beomyoung Park
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
| | - Donghun Kim
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
| | - Soohyun Cho
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Korea
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22
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Folster JP, Tolar B, Pecic G, Sheehan D, Rickert R, Hise K, Zhao S, Fedorka-Cray PJ, McDermott P, Whichard JM. Characterization of blaCMY plasmids and their possible role in source attribution of Salmonella enterica serotype Typhimurium infections. Foodborne Pathog Dis 2014; 11:301-6. [PMID: 24484290 DOI: 10.1089/fpd.2013.1670] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Salmonella is an important cause of foodborne illness; however, identifying the source of these infections can be difficult. This is especially true for Salmonella serotype Typhimurium, which is found in diverse agricultural niches. Extended-spectrum cephalosporins (ESC) are one of the primary treatment choices for complicated Salmonella infections. In Salmonella, ESC resistance in the United States is mainly mediated by blaCMY genes carried on various plasmids. In this study, we examined whether the characterization of blaCMY plasmids, along with additional information, can help us identify potential sources of infection by Salmonella, and used serotype Typhimurium as a model. In the United States, monitoring of retail meat, food animals, and ill persons for antimicrobial-resistant Salmonella is conducted by the National Antimicrobial Resistance Monitoring System. In 2008, 70 isolates (70/581; 12.0%) (34 isolates from retail meat, 23 food animal, and 13 human) were resistant to ceftriaxone and amoxicillin/clavulanic acid. All were polymerase chain reaction (PCR)-positive for blaCMY and 59/70 (84.3%) of these genes were plasmid encoded. PCR-based replicon typing identified 42/59 (71.2%) IncI1-blaCMY plasmids and 17/59 (28.8%) IncA/C-blaCMY plasmids. Isolates from chickens or chicken products with blaCMY plasmids primarily had IncI1-blaCMY plasmids (37/40; 92.5%), while all isolates from cattle had IncA/C-blaCMY plasmids. Isolates from humans had either IncA/C- blaCMY (n=8/12; [66.7%]) or IncI1- blaCMY (n=4/12 [33.3%]) plasmids. All of the IncI1-blaCMY plasmids were ST12 or were closely related to ST12. Antimicrobial susceptibility patterns (AST) and pulsed-field gel electrophoresis (PFGE) patterns of the isolates were also compared and differences were identified between isolate sources. When the source of a Typhimurium outbreak or sporadic illness is unknown, characterizing the outbreak isolate's blaCMY plasmids, AST, and PFGE patterns may help identify it.
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Affiliation(s)
- Jason P Folster
- 1 Division of Foodborne, Waterborne, and Environmental Diseases, Centers for Disease Control and Prevention , Atlanta, Georgia
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23
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Stella S, Tirloni E, Ripamonti B, Lamanuzzi F, Cattaneo P. Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Simone Stella
- Department of Health, Animal Science and Food Safety; University of Milan; via Celoria, 10 Milan Italy
| | - Erica Tirloni
- Department of Health, Animal Science and Food Safety; University of Milan; via Celoria, 10 Milan Italy
| | - Barbara Ripamonti
- Department of Health, Animal Science and Food Safety; University of Milan; via Celoria, 10 Milan Italy
| | | | - Patrizia Cattaneo
- Department of Health, Animal Science and Food Safety; University of Milan; via Celoria, 10 Milan Italy
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24
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Wolf MJ, Miller MF, Parks AR, Loneragan GH, Garmyn AJ, Thompson LD, Echeverry A, Brashears MM. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef. J Food Prot 2012; 75:1968-73. [PMID: 23127705 DOI: 10.4315/0362-028x.jfp-12-038] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this research was to compare the effectiveness of two application methods (dip versus spray) of 4.4% lactic acid for reducing pathogens on inoculated beef trim and in ground beef. Beef trim inoculated with cocktail mixtures of E. coli O157:H7, non-O157 Shiga toxigenic E. coli (STEC), or Salmonella (10(5) to 10(6) CFU/g) at separate times was subjected to five treatments: lactic acid spray (LS), lactic acid dip (LD), water spray (WS), water dip (WD), and untreated control (CTL). Intervention effectiveness for pathogen reduction was measured at 1 and 20 h after treatment on beef trim. Trim was then ground and intervention effectiveness was measured 1 h, 24 h, 72 h, and 7 days after grinding. The LD treatment reduced all pathogens significantly (P < 0.05); E. coli O157:H7 was reduced by 0.91 to 1.41 log CFU/g on beef trim and ground beef, non-O157 STEC by 0.48 to 0.82 log CFU/g, and Salmonella by 0.51 to 0.81 log CFU/g. No other treatment significantly reduced any pathogen, although the WD treatment noticeably reduced (P > 0.05) both E. coli O157:H7 and non-O157 STEC populations compared with the CTL. The LS treatment reduced E. coli O157:H7 and Salmonella by up to 0.5 log CFU/g on beef trim, but these reduced counts did not significantly differ (P > 0.05) from the CTL counts. Overall, the LD treatment was most effective for reducing all pathogens and is the best of these options for improving the safety of beef trim and subsequently produced ground beef.
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Affiliation(s)
- M J Wolf
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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