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King T, Vockler CJ, Allnutt TR, Fegan N. Transcriptomic response of Escherichia coli O157 isolates on meat: Comparison between a typical Australian isolate from cattle and a pathogenic clinical isolate. Food Microbiol 2019; 82:378-387. [DOI: 10.1016/j.fm.2019.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Revised: 02/25/2019] [Accepted: 03/07/2019] [Indexed: 02/02/2023]
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Morales-Partera ÁM, Cardoso-Toset F, Jurado-Martos F, Astorga RJ, Huerta B, Luque I, Tarradas C, Gómez-Laguna J. Survival of selected foodborne pathogens on dry cured pork loins. Int J Food Microbiol 2017; 258:68-72. [DOI: 10.1016/j.ijfoodmicro.2017.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 07/21/2017] [Accepted: 07/24/2017] [Indexed: 01/08/2023]
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4
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Survival of Streptococcus suis, Streptococcus dysgalactiae and Trueperella pyogenes in dry-cured Iberian pork shoulders and loins. Food Microbiol 2016; 61:66-71. [PMID: 27697171 DOI: 10.1016/j.fm.2016.09.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Revised: 04/19/2016] [Accepted: 09/01/2016] [Indexed: 11/20/2022]
Abstract
Dry-cured hams, shoulders and loins of Iberian pigs are highly appreciated in national and international markets. Salting, additive addition and dehydration are the main strategies to produce these ready-to-eat products. Although the dry curing process is known to reduce the load of well-known food borne pathogens, studies evaluating the viability of other microorganisms in contaminated pork have not been performed. In this work, the efficacy of the dry curing process to eliminate three swine pathogens associated with pork carcass condemnation, Streptococcus suis, Streptococcus dysgalactiae and Trueperella pyogenes, was evaluated. Results of this study highlight that the dry curing process is a suitable method to obtain safe ready-to-eat products free of these microorganisms. Although salting of dry-cured shoulders had a moderate bactericidal effect, results of this study suggest that drying and ripening were the most important stages to obtain dry-cured products free of these microorganisms.
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Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.077] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of domestic sheep and goats. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3277] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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7
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Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of bovine animals. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3276] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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8
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Effect of pH, salt and chemical rinses on bacterial attachment to extracellular matrix proteins. Food Microbiol 2013; 34:369-75. [DOI: 10.1016/j.fm.2013.01.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 01/03/2013] [Accepted: 01/12/2013] [Indexed: 11/18/2022]
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9
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Zulfakar SS, White JD, Ross T, Tamplin ML. Bacterial attachment to immobilized extracellular matrix proteins in vitro. Int J Food Microbiol 2012; 157:210-7. [DOI: 10.1016/j.ijfoodmicro.2012.05.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2011] [Revised: 04/07/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
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10
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Scientific Opinion on the safety and efficacy of using recycled hot water as a decontamination technique for meat carcasses. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1827] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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11
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The assessment of the comparison of the Australian monitoring programme for carcasses to requirements in Regulation (EC) No 2073/2005 on microbiological criteria on foodstuffs. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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12
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Crowley K, Prendergast D, McDowell D, Sheridan J. Changes inEscherichia coliO157:H7 numbers during holding on excised lean, fascia and fat beef surfaces at different temperatures. J Appl Microbiol 2009; 107:1542-50. [DOI: 10.1111/j.1365-2672.2009.04340.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Kinsella K, Prendergast D, McCann M, Blair I, McDowell D, Sheridan J. The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures. J Appl Microbiol 2009; 106:171-80. [DOI: 10.1111/j.1365-2672.2008.03989.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Sci 2008; 82:44-52. [PMID: 20416605 DOI: 10.1016/j.meatsci.2008.12.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2006] [Revised: 12/01/2008] [Accepted: 12/02/2008] [Indexed: 11/23/2022]
Abstract
Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee-Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a(∗), P<0.05) than CON on days 0-3. Panelists found KL, NMS, PAA, and ASC patties to have less (P<0.05) or similar (P>0.05) off odor to CON on days 0-3. The NMS and PAA treated patties had lower (P<0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties.
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Pearce R, Bolton DJ. The anti-microbial effect of a dairy extract (LactiSAL®) on Salmonella enterica Typhimurium and Escherichia coli O157:H7 on different beef carcass surfaces. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Sawyer JE, Greiner ST, Acuff GR, Lucia LM, Cabrera-Diaz E, Hale DS. Effect of xylitol on adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to beef carcass surfaces. J Food Prot 2008; 71:405-10. [PMID: 18326196 DOI: 10.4315/0362-028x-71.2.405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Effects of 10% xylitol (a five-carbon sugar alcohol) on adhesion of Escherichia coli O157:H7 and Salmonella Typhimurium to meat surfaces were examined with three approaches. First, beef outside round was inoculated with rifampin-resistant E. coli O157:H7 and Salmonella Typhimurium dispersed in xylitol or peptone solution. Samples were rinsed with water or not rinsed in a 2 x 2 factorial arrangement. No interaction existed between inoculum and rinsing treatments (P > 0.84). Incubation in xylitol had minimal impact on pathogen adhesion (P > 0.76); however, rinsing reduced pathogen cell counts (P < 0.01). Second, meat samples were treated with water, xylitol, or no rinse; inoculated with pathogens dispersed in peptone solution (8.6 log CFU/ml for each pathogen); and then treated with water, xylitol, or no rinse in a 3 x 3 factorial arrangement. No interactions were observed (P > 0.50). Postinoculation rinsing reduced pathogen loads (P < 0.01) without difference between water and xylitol (P > 0.64). Third, carcass surfaces inoculated with pathogens (5.5 log CFU/cm2) were treated with 35 degrees C water wash, 2.5% L-lactic acid spray, 10% xylitol spray, lactic acid plus xylitol, or hot water plus xylitol. Lactic acid treatments reduced Salmonella Typhimurium at 0 h (P < 0.01) and 24 h (P < 0.02). Hot water treatments tended to reduce Salmonella Typhimurium at 0 h (P < 0.07). Xylitol did not reduce pathogens (P > 0.62) or increase effectiveness of other treatments. Xylitol does not influence E. coli O157:H7 and Salmonella Typhimurium adhesion to meat surfaces.
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Affiliation(s)
- J E Sawyer
- Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA.
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Cenci-Goga BT, Miraglia D, Ranucci D, Branciari R, Budelli L, McCrindle CM, Cioffi A, Mammoli R. An in vitro system for the comparison of excision and wet-dry swabbing for microbiological sampling of beef carcasses. J Food Prot 2007; 70:930-6. [PMID: 17477263 DOI: 10.4315/0362-028x-70.4.930] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An in vitro system for the comparison of wet-dry swabbing and surface tissue excision was developed to ascertain whether the commonly accepted statement of the advantage (in terms of bacterial recovery) of the tissue excision method is also legitimate when different kinds of bacteria are used. A total of 1,770 sections (2.5 by 10 cm) of bovine skin were individually inoculated on the subcutaneous fat side by spreading various suspensions of marker organisms (nalidixic acid-resistant Escherichia coli, vancomycin-resistant Enterococcus faecalis, and methicillin-resistant Staphylococcus aureus) at different concentrations and sampled by two standard methods: cotton wet-dry swabbing and excision. Most counts from cuts sampled by excision were significantly (P < 0.05) higher than the wet-dry swabs; however, no differences were observed between the control and the sampling method when sections were inoculated with bacterial solutions at a concentration of 10(3) CFU/ml and sampled by excision. For sections inoculated with bacterial solutions at a concentration of 10(3) CFU/ml, counts given as log CFU/25 cm2 ranged from 1.97 (S. aureus sampled by wet-dry swab) to 3.06 (S. aureus sampled by excision). For sections inoculated at a concentration of 10(4), counts given as log CFU/25 cm(2) ranged from 2.15 (E. faecalis sampled by wet-dry swab) to 3.19 (S. aureus sampled by excision). For sections inoculated at 10(5), counts given as log CFU/25 cm(2) ranged from 2.94 (E. faecalis, wet-dry swab) to 3.98 (S. aureus, excision), and for sections inoculated at 106, counts given as log CFU/25 cm(2) ranged from 3.53 (E. coli, wet-dry swab) to 4.69 (S. aureus, excision). The proposed system, which enabled a considerable amount of samples to be analyzed under controlled experimental conditions and a large number of data to be generated in a short time, demonstrated among the tested microorganisms that whereas the excision method recovered the highest number of bacteria, control means were always (with the exception of an inoculum of 10(3)/ml) significantly higher than means from either of the sampling methods. Our results indicate that particular attention should be paid to the diverse microflora that can contaminate carcasses in a given slaughterhouse and that it is not appropriate to generalize by saying that the destructive method is the reference technique for the bacteriological sampling of carcasses in slaughterhouses, especially when the contamination is higher than 10(3) CFU/25 cm(2).
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Affiliation(s)
- B T Cenci-Goga
- Dipartimento di Scienze Biopatologiche, Laboratorio di Ispezione degli Alimenti di Origine Animale, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy.
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Rivas L, Dykes GA, Fegan N. Attachment of shiga toxigenic Escherichia coli to beef muscle and adipose tissue. J Food Prot 2006; 69:999-1006. [PMID: 16715795 DOI: 10.4315/0362-028x-69.5.999] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Shiga toxigenic Escherichia coli (STEC) serotypes are important foodborne pathogens that cause gastrointestinal disease worldwide. An understanding of how STEC strains attach to surfaces may provide insight into the potential persistence of and contamination with STEC in food environments. The initial attachment of a selection of STEC serotypes to beef muscle and adipose tissue was evaluated for isolates grown in planktonic and sessile culture. Initial experiments were performed to determine whether attachment differed among STEC strains and between the two modes of growth. Viable counts were obtained for loosely and strongly attached cells, and the strength of attachment (Sr) was calculated. All bacterial isolates grown in sessile culture attached in higher numbers to muscle and adipose tissue than did bacteria in planktonic cultures. For all attachment assays performed, mean concentrations for loosely attached cells were consistently higher than concentrations for strongly attached cells. The mean concentrations for strongly attached bacteria for planktonic and sessile cultures were significantly higher (P < 0.05) on adipose than on muscle tissue. However, some strains of STEC, particularly those from sessile culture, did not differ in their attachment to muscle or adipose tissue. Sr values were not significantly different (P > 0.05) among STEC isolates for all assays. No correlation was found between bacterial hydrophobicity and surface charge values (previously determined) and production of surface structures, viable counts, and Sr values. STEC grown in planktonic and sessile culture seems to behave differently with respect to attachment to muscle and adipose tissue. Cells in sessile culture may have a greater potential to strongly attach to meat surfaces.
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Affiliation(s)
- Lucia Rivas
- Food Science Australia, Brisbane, Queensland 4173, Australia.
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EDWARDS JESSICARENEE, FUNG DANIELY. PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4581.2006.00037.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Namvar A, Warriner K. Attachment strength to pork skin and resistance to quaternary ammonium salt and heat of Escherichia coli isolates recovered from a pork slaughter line. J Food Prot 2005; 68:2447-50. [PMID: 16300087 DOI: 10.4315/0362-028x-68.11.2447] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The aim of this study was to determine whether the attachment strength to pork skin, quaternary ammonium salt resistance, and thermal inactivation kinetics (at 65 degrees C) of a range of Escherichia coli isolates could be correlated with their temporal stability (persistence) within a pork slaughter line. The genetic lineage of the E. coli isolates was determined using enterobacterial repetitive intergenic consensus-PCR. The genotypes were divided into transient and endemic populations based on the number of times they were recovered within and across sampling visits made to a pork slaughterhouse. No significant variation in the D-value at 65 degrees C (0.27 to 0.51 min) was observed among the genotypes tested. However, differences in D-values were found for 100 ppm quaternary ammonium salt (3.0 to 6.0 min). All of the E. coli genotypes attached strongly to pork skin, and a high proportion of cells were irreversibly bound (39 to 42% of the initial inoculum). However, variation among genotypes was found with respect to loose attachment (21 to 33% of inoculated cells). No correlation between persistence of E. coli genotypes within the slaughter line and attachment strength or quaternary ammonium salt resistance was found. Variation in either physiological attribute could not be predicted based on genetic lineage. Additional or alternative factors may contribute to the ability of E. coli populations to become endemic within pork processing facilities. More studies should be conducted to elucidate the underlying factors that promote the formation of endemic populations of E. coli and other enteric bacteria (e.g., Salmonella) within slaughter lines.
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Affiliation(s)
- Azadeh Namvar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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Capita R, Prieto M, Alonso-Calleja C. Sampling methods for microbiological analysis of red meat and poultry carcasses. J Food Prot 2004; 67:1303-8. [PMID: 15222570 DOI: 10.4315/0362-028x-67.6.1303] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.
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Affiliation(s)
- Rosa Capita
- Area de Nutrición y Bromatología, Escuela Superior y Técnica de Ingeniería Agraria, Avenida de Astorga, s/n, 24400-Ponferrada, León, Spain.
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Jimenez-Villarreal J, Pohlman F, Johnson Z, Brown A, Baublits R. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci 2003; 65:977-84. [DOI: 10.1016/s0309-1740(02)00315-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/26/2022]
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The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci 2003; 65:1021-9. [DOI: 10.1016/s0309-1740(02)00316-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/22/2022]
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Jimenez-Villarreal J, Pohlman F, Johnson Z, Brown A. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Sci 2003; 65:1055-62. [DOI: 10.1016/s0309-1740(02)00320-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2002] [Revised: 11/21/2002] [Accepted: 11/21/2002] [Indexed: 11/27/2022]
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Current and future technologies for the decontamination of carcasses and fresh meat. Meat Sci 2002; 62:285-94. [DOI: 10.1016/s0309-1740(02)00120-1] [Citation(s) in RCA: 132] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2002] [Revised: 04/30/2002] [Accepted: 05/05/2002] [Indexed: 11/20/2022]
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