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

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.

Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

The present study was undertaken to investigate the effect of lactic acid (LA), acetic acid, (AA) and trisodium phosphate (TSP) spray on the microbiological population of beef carcass surfaces slaughtered in a traditional abattoir in Zagazig, Egypt. Higher microbial populations were determined on the shoulder than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher (P < 0.01) microbial count than swabbing method. The application of LA (2%), AA (2%), and TSP (12%) sprays for 30 seconds significantly (P < 0.01) reduced the microbial population counts on the beef surfaces by 0.9 to 2.2 logs. A complete inhibition of enterococci growth was achieved by LA and AA sprays. In general, LA and AA sprays were more efficient as antimicrobial agents than the TSP spray. Among the studied organisms, enterococci were the most reducible bacteria by LA and AA, followed by Enterobacteriaceae and coliforms, while Staphylococcus aureus being the least. This study also indicated that microbial populations determined on the shoulder were higher than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher (P < 0.01) microbial count than swabbing method.

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and Naturally Present Microbe Counts on Lettuce using an Acid Mixture of Acetic and Lactic Acid

Lactic acid (LA) and acetic acid (AA) are independently used to disinfect fresh leaf vegetables. LA has a higher efficacy but costs more than AA. Herein, we compared the disinfection efficacy of LA, AA, and their mixture on lettuce to determine whether the cheaper acid mixture shows similar or more efficacy than LA. Quality analysis indicated that the acid mixture and individual acids did not cause additional loss of instrument color and polyphenolic content compared with that of the control; however, visible defects were observed at AA concentrations exceeding 0.8%. Analysis of Escherichia coli O157:H7, Listeria monocytogenes, and naturally present microbes (aerobic mesophilic and psychrotrophic bacteria, coliforms, molds, and yeasts) showed that the acid mixture led to the highest reduction in microbial count during storage. 16S rRNA sequencing was further employed to understand the effects of the acid mixture and individual acids on lettuce microbial ecology. During storage, the acid mixture and individual acids significantly decreased the abundance of Massilia spp. and Alkanindiges spp. but there was a marked increase in Escherichia-Shigella abundance (LA: 0.003-58.82%; AA: 0.01-55.34%; acid mixture: undetected to 50.71%; control: 0.007-33.09%), indicating that acid disinfection altered the microbial ecology to stimulate Escherichia-Shigella growth. These results enhance our understanding of the relationship between lettuce disinfection and ecological changes.

Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments

Studies were done at 21 °C to determine the bactericidal activity of lactic acid, levulinic acid, and sodium dodecyl sulfate (SDS) applied individually and in combination on Shiga toxin-producing Escherichia coli (STEC) in pure culture and to compare the efficacy of lactic acid and levulinic acid plus SDS treatments applied by spray or immersion to inactivate STEC and Salmonella (10(7) CFU/cm2) on beef trim pieces (10 by 10 by 7.5 cm). Application of 3% lactic acid for 2 min to pure cultures was shown to reduce E. coli O26:H11, O45:H2, O111:H8, O103:H2, O121:H2, O145:NM, and O157:H7 populations by 2.1, 0.4, 0.3, 1.4, 0.3, 2.1, and 1.7 log CFU/ml, respectively. Treatment with 0.5% levulinic acid plus 0.05% SDS for <1 min reduced the populations of all STEC strains to undetectable levels (>6 log/ml reduction). Beef surface temperature was found to affect the bactericidal activity of treatment with 3 % levulinic acid plus 2% SDS (LV-SDS). Treating cold (4 °C) beef trim with LV-SDS at 21, 62, or 81 °C for 30 s reduced E. coli O157:H7 by 1.0, 1.1, or 1.4 log CFU/cm2, respectively, whereas treating beef trim at 8 °C with LV-SDS at 12 °C for 0.1, 1, 3, or 5 min reduced E. coli O157:H7 by 1.4, 2.4, 2.5, or 3.3 log CFU/cm(2), respectively. Spray treatment of beef trim at 4 °C with 5 % lactic acid only reduced the E. coli O157:H7 population by 1.3 log CFU/cm2. Treating beef trim at 8 °C with LV-SDS for 1, 2, or 3 min reduced Salmonella Typhimurium by 2.1, 2.6, and >5.0 log CFU/cm2, respectively. Hand massaging the treated beef trim substantially reduced contamination of both pathogens, with no detectable E. coli O157:H7 or Salmonella Typhimurium (<5 CFU/cm2) on beef trim pieces treated with LV-SDS. Reduction of E. coli O157:H7 and Salmonella Typhimurium populations was enhanced, but bactericidal activity was affected by the meat temperature.

Pomegranate (Punica granatum) peel is effective in a murine model of experimental Cryptosporidium parvum ultrastructural studies of the ileum

The current treatments for cryptosporidiosis are ineffective, and there is an urgent need to search for more effective and safer alternatives. One such alternative may be treatments derived from natural resources. The pomegranate peel has been used effectively in traditional medicine to cure diarrhea and dysentery. The purpose of this study was to examine the effectiveness of a Punica granatum (pomegranate) peel suspension as a treatment for Cryptosporidium parvum infection. In this study, the effects of this treatment on the ultrastructure of both the intestinal epithelial layer of infected nursling mice and the parasite were observed with a transmission electron microscope. The histological study focused on the examination of the microvilli, columnar epithelium, goblet cells, lamina propria, and crypts of Lieberkuhn. Examination of the ileums of infected mice that received the pomegranate peel suspension demonstrated that the general structure of the ileal tissue of these mice was similar to that of the control group. In the infected mice treated with the suspension, but not the infected/untreated mice, there was an improvement in all ultrastructure aspects at 28days post-inoculation. The study of the ultrastructure of the parasite (C. parvum) in mice treated with the suspension showed that there was decomposition in the parasite to the extent that in some cases we were unable to identify the stage of the parasite due to the severe degeneration. Significant decomposition of the nutrition organ was also observed. Additionally, microgamonte and macrogamonte were not observed in the suspension-treated group, explaining the disappearance of the sexual phases of the parasite in the lumens of this group. In all, this examination demonstrated the restoration of the normal structures of villi and the disappearance of acute symptoms in the suspension-treated mice and showed that the suspension directly affected the parasite at various stages of its development and led to its decomposition and death.

Pomegranate (Punica granatum) peel is effective in a murine model of experimental Cryptosporidium parvum

Cryptosporidiosis, a major health issue for neonatal calves, is caused by the parasite Cryptosporidium parvum, which is highly resistant to drug treatments. To date, many anti-parasitic drugs have been tested, but only a few have been shown to be partially effective in treating cryptosporidiosis. Previous studies have indicated that pomegranate (Punica granatum) possesses anti-plasmodium, anti-cestode, and anti-nematode activities. Therefore, the aim of this study was to evaluate the effect of P. granatum peel on suckling mice infected with experimental C. parvum. At 4days of age, 72 neonatal albino mice were randomly divided into five groups: G1: healthy controls, G2: infected/untreated controls, G3: uninfected/distilled water-treated, G4: uninfected/P. granatum peel-treated, and G5: infected/P. granatum peel-treated. Mice were experimentally-infected by oral administration of 1×10(3)C. parvum oocysts per animal. On day 7 post-inoculation (pi), treated mice received an aqueous suspension of P. granatum peel orally (3g/kg body weight). The presence of diarrhea, oocyst shedding, and weight gain/loss, and the histopathology of ileal sections were examined. Infected mice treated with the P. granatum peel suspension showed improvement in all parameters examined. Additionally, these mice did not exhibit any clinical symptoms and no deaths occurred. Oocyst shedding was very significantly reduced in the P. granatum-treated mice by day 14 pi (P<.05), and was completely eliminated by day 28 pi. The mean weight gain of the P. granatum-treated mice was significantly higher than that of the infected/untreated controls throughout the study (P<.01). Histopathological analysis of ileal sections further supported the clinical and parasitological findings. The histological architecture of villi from the P. granatum-treated mice on day 14 pi showed visible improvement in comparison with the infected/untreated controls, including renewed brush borders, reduced numbers of C. parvum trophozoites, and reduced lymphatic infiltration. On day 28 pi, tissues of the P. granatum-treated mice were very similar to those of healthy control mice. These results suggest that P. granatum peel is a promising anti-coccidial therapeutic treatment that lacks negative side effects.

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25 ± 2 °C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25 ± 2 °C.

Feeding activated charcoal from bark containing wood vinegar liquid (nekka-rich) is effective as treatment for cryptosporidiosis in calves

The effect of activated charcoal containing wood vinegar liquid (Nekka-Rich) on Cryptosporidium parvum was evaluated in vitro and in vivo. First, the adsorption of C. parvum by the activated charcoal component of Nekka-Rich was examined. When mixed, C. parvum oo-cysts were effectively adsorbed by activated charcoal. Next, the effect of the wood vinegar liquid component of Nekka-Rich was assessed. Wood vinegar liquid had an antiprotozoan activity against C. parvum oocysts. Finally, the anticryptosporidial effect of Nekka-Rich was evaluated in calves experimentally infected with C. parvum. Six neonatal calves at 7 d of age were orally infected with 1 x 10(5) oocysts of C. parvum. When diarrhea was observed (on d 3 after the experimental infection), 3 calves received a milk replacer containing 10 g of Nekka-Rich at 8-h intervals for 4 consecutive days, and 3 control calves were given a milk replacer without Nekka-Rich at 8-h intervals for 4 consecutive days. Calves fed milk with Nekka-Rich showed recovery from diarrhea 1 d after the start of treatment. Significantly less fecal excretion of C. parvum oocysts was observed 1 d after treatment in calves fed Nekka-Rich. On d 2 from the beginning of treatment with Nekka-Rich (on d 5 after the experimental infection), oocysts were not isolated from fecal samples. On the other hand, nontreated control calves developed severe diarrhea, and fecal excretion of oocysts was consistently observed. Calves in both groups were killed for collection of samples, which were subjected to scanning electron microscopy. Scanning electron microscopy revealed adherence of C. parvum oocysts to the intestinal epithelial surface of nontreated control calves, whereas a lack of C. parvum adhesion was observed in calves fed Nekka-Rich. These results suggest that Nekka-Rich would be useful for the treatment of cryptosporidiosis in neonatal calves.

Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides

Studies were conducted to identify effective antimicrobials and application parameters that could be used as decontamination interventions to reduce microbial loads on cattle hides before removal from carcasses. In study I, hide swatches inoculated with Escherichia coli O157:H7 were sprayed with 10% acetic acid (at 23 and 55 degrees C), 10% lactic acid (at 23 and 55 degrees C), 3% sodium hydroxide (at 23 degrees C) or 4 and 5% sodium metasilicate (at 23 degrees C). All antimicrobials were evaluated independently after being applied alone, being applied after a water rinse, or being followed by a water rinse. Antimicrobial treatments followed by a water rinse lowered E. coli O157:H7 populations by 0.6 to 2.4 log CFU/cm2 and resulted in hides with a surface pH of 6.3 to 9.2. Treatments in which a water rinse was followed by antimicrobial application lowered E. coli O157:H7 populations by 1.5 to 5.1 log CFU/cm2 but resulted in hides with a surface pH of 3.9 to 10.5. In study II, whole hides were treated with one of four antimicrobials (acetic acid, lactic acid, sodium hydroxide, or sodium metasilicate) followed by a water rinse. Hides were evaluated for aerobic bacterial counts, total coliform counts, and E. coli counts. Generally, all antimicrobials resulted in greater reductions (P < 0.05) of E. coli counts when compared with the control; however, only acetic and lactic acids resulted in greater reductions (P < 0.05) of aerobic bacterial counts and total coliform counts compared with the controls. These antimicrobials could be used to reduce microbial contamination on hides, potentially reducing microbiological contamination transferred to carcasses or to the plant environment.

Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid

AIMS

The response surface methodology was used to evaluate the effect of acetic acid concentration, spraying time and temperature on the reduction of Salmonella Hadar on poultry skin in a laboratory spraying process, and to identify the best conditions required to develop this operation.

METHODS AND RESULTS

A comparative analysis was carried out to ascertain the effects of the application of single (SS) and double sequential decontamination (DSS) treatments on skin samples inoculated with Salm. Hadar. While on the SS treatment, the linear and quadratic acid concentration terms and the interaction of the temperature and time term of the model are statistically significant at P < or = 0.001, P < or = 0.01 and P < or = 0.05, respectively, the other terms do not significantly affect (P > 0.05) the reduction of Salm. Hadar. On the DSS model the acid concentration and time linear terms significantly affected (P < or = 0.001 and P < or = 0.01) the Salm. Hadar reduction within the experimental range assayed.

CONCLUSION

Any of the models could be used as an approach to optimize spray washing during chicken processing.

SIGNIFICANCE AND IMPACT OF THE STUDY

Neither the SS or the DSS treatment has the capability of eliminating Salm. Hadar from carcasses. However, reductions of approx. 99% initial load could be attained if DSS treatment were put into practice.

Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken

Oxalic acid was evaluated as a treatment for reducing populations of naturally occurring microorganisms on raw chicken. Raw chicken breasts were dipped in solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30 min, individually packed in oxygen-permeable polyethylene bags, and stored at 4 degrees C. Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and Enterobacteriaceae on breasts were determined before treatment and after storage for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher on untreated chicken breasts after storage for 7 and 14 days, respectively, than on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to 2.0% oxalic acid and stored at 4 degrees C for 1 day were less than 2 log CFU/g (detection limit), compared with 5.14 log CFU/g on untreated breasts. Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was the predominant bacterium isolated from treated chicken. Other common bacteria included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid caused a slight darkening in color (decreased Hunter L value), retention of redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Oxalic acid has potential for use as a sanitizer to reduce populations of spoilage microorganisms naturally occurring on raw chicken, thereby extending chicken shelf life.

Eliminating the carriage of Salmonella enterica serovar Enteritidis in domestic fowls by feeding activated charcoal from bark containing wood vinegar liquid (Nekka-Rich)

The protective efficacy of activated charcoal containing wood vinegar liquid (Nekka-Rich) against intestinal infection with Salmonella enterica serovar Enteritidis was sought. In the present study, the adsorption effects of activated charcoal of Nekka-Rich on S. Enteritidis and normal bacterial flora in the intestine, Enterococcus faecium, were examined. S. Enteritidis was effectively adsorbed by activated charcoal of Nekka-Rich. On the other hand, activated charcoal of Nekka-Rich showed lower binding capacity to E.faecium. The effects of wood vinegar liquid included in Nekka-Rich on the growth of S. Enteritidis and normal bacterial flora in the intestine, E. faecium and Bifidobacterium thermophilum, were also assessed. Wood vinegar liquid had an inhibitory effect on the S. Enteritidis growth, whereas growth of E. faecium and B. thermophilum was enhanced by wood vinegar liquid. Furthermore, the protective effects of Nekka-Rich were evaluated in a challenge chicken model with S. Enteritidis. Chickens were fed a basal diet containing Nekka-Rich or immunized with commercially obtained S. Enteritidis vaccine and challenged with S. Enteritidis. Significantly less fecal excretion of S. Enteritidis was observed in chickens fed Nekka-Rich for 10 d after challenge. On d 15 after challenge, S. Enteritidis was not isolated from fecal samples. On the other hand, immunization of chickens with S. Enteritidis vaccine did not fully inhibit bacterial growth. Fecal excretion of S. Enteritidis was consistently observed in the vaccinated chickens after challenge. These results suggest that Nekka-Rich would be a good product for eliminating the carriage of S. Enteritidis in domestic fowl.

Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies

A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids (lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles can be expected. Carcass decontamination may not improve the safety of the resultant meat, but laboratory trials confirm that acid decontamination of subprimal and retail cuts is more efficacious. An advantage over many other intervention strategies is that residual antimicrobial activity is demonstrable over extended periods of storage. These studies have also shown that some meatborne pathogens are particularly sensitive to organic acids (i.e., Yersinia enterocolitica) while others are resistant (i.e., E. coli O157:H7). Dilute solutions of organic acids (1 to 3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant. However, dependent on treatment conditions, lactic and acetic acid can produce adverse sensory changes when applied directly to meat cuts, with irreversible changes in appearance being a frequent occurrence. It is speculated that organic acid decontamination will be implemented in American abattoirs in an effort to meet specified performance standards for pathogen reduction as part of an overall HACCP program. In contrast, the EU advocates that strictly controlled processing hygiene is sufficient to ensure the safety of the product. Additional research is necessary to establish a set of treatment conditions that may permit a practicable reduction in bacterial contamination throughout the processing chain with a measurable effect on safety and storage life, without imposing any change in sensory properties. It will also be necessary to develop standard, objective measures to assess HACCP and the efficacy of decontamination procedures. Without such commercial studies controversy on the practicality of acid decontamination will persist.

Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork

The antibacterial effects of a 3% solution of lactic acid at 55 degrees C were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue. Discs of fat or lean tissues, each of 10 cm2 surface area, were aseptically excised from pork Longissimus dorsi muscle and inoculated with the cold tolerant pathogens Listeria monocytogenes 4b Scott A no. 3, Yersinia enterocolitica 0:4,32 or Aeromonas hydrophila ATCC 7966, or with the wild type spoilage bacteria Pseudomonas fragi or Brochothrix thermosphacta. After inoculation, each meat disc was immersed in water or lactic acid for 15 s and aerobic bacterial growth followed during 15 days of storage at 4 degrees C. P. fragi and B. thermosphacta grew on both fat and lean, but the pathogens grew on fat tissue only and A. hydrophila did not survive on lean. Lactic acid reduced all test bacteria on fat to below detectable levels within 4 days of treatment and no bacteria could be recovered from acid-treated fat surfaces for the remainder of the 15-day storage interval. Bacteria attached to lean were generally more resistant to lactic acid. In some instances the acid was bacteriostatic (P. fragi, L. monocytogenes) while in others the population declined at a greatly reduced rate as compared with a similar population on fat (B. thermosphacta, Y. enterocolitica). A. hydrophila was equally sensitive to lactic acid on lean and fat. Depending upon the tested strain, tissue type and storage time, maximum reductions in the number of bacteria recovered from acid treated pork ranged from 1 to 8 log cycles. The high bactericidal efficacy of lactic acid applied to pork fat was attributable to a low tissue pH, which varied from 3.49 to 4.41 during the 15 days of aerobic storage.