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Evans A, Slate AJ, Akhidime ID, Verran J, Kelly PJ, Whitehead KA. The Removal of Meat Exudate and Escherichia coli from Stainless Steel and Titanium Surfaces with Irregular and Regular Linear Topographies. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18063198. [PMID: 33808807 PMCID: PMC8003725 DOI: 10.3390/ijerph18063198] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/12/2021] [Accepted: 03/15/2021] [Indexed: 01/21/2023]
Abstract
Bacterial retention and organic fouling on meat preparation surfaces can be influenced by several factors. Surfaces with linear topographies and defined chemistries were used to determine how the orientation of the surface features affected cleaning efficacy. Fine polished (irregular linear) stainless steel (FPSS), titanium coated fine polished (irregular linear) stainless steel (TiFP), and topographically regular, linear titanium coated surfaces (RG) were fouled with Escherichia coli mixed with a meat exudate (which was utilised as a conditioning film). Surfaces were cleaned along or perpendicular to the linear features for one, five, or ten wipes. The bacteria were most easily removed from the titanium coated and regular featured surfaces. The direction of cleaning (along or perpendicular to the surface features) did not influence the amount of bacteria retained, but meat extract was more easily removed from the surfaces when cleaned in the direction along the linear surface features. Following ten cleans, there was no significant difference in the amount of cells or meat exudate retained on the surfaces cleaned in either direction. This study demonstrated that for the E. coli cells, the TiFP and RG surfaces were easiest to clean. However, the direction of the clean was important for the removal of the meat exudate from the surfaces.
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Affiliation(s)
- Adele Evans
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Anthony J. Slate
- Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK;
| | - I. Devine Akhidime
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
- Microbiology at Interfaces, Department of Life Sciences, Manchester Metropolitan University, Manchester M1 5GD, UK
| | - Joanna Verran
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Peter J. Kelly
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
| | - Kathryn A. Whitehead
- Faculty of Science and Engineering, Manchester Metropolitan University, Manchester M1 5GD, UK; (A.E.); (I.D.A.); (J.V.); (P.J.K.)
- Microbiology at Interfaces, Department of Life Sciences, Manchester Metropolitan University, Manchester M1 5GD, UK
- Correspondence:
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Bryant MT, Degala HL, Mahapatra AK, Gosukonda RM, Kannan G. Inactivation of
Escherichia coli
K12 by pulsed UV light on goat meat and beef: microbial responses and modelling. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14733] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Madalyn T. Bryant
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Hema L. Degala
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Ajit K. Mahapatra
- Food Engineering Laboratory Agricultural Research Station College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Ramana M. Gosukonda
- Department of Agricultural Sciences College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
| | - Govind Kannan
- Georgia Small Ruminant Research and Extension Center College of Agriculture, Family Sciences and Technology Fort Valley State University Fort Valley GA31030USA
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3
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Zhu MJ, Shen X, Sheng L, Mendoza M, Hanrahan I. Validation of Enterococcus faecium NRRL B-2354 as a surrogate for Listeria monocytogenes on fresh apples during pilot spray-bar peroxyacetic acid intervention. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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4
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Bier D, Kich JD, Duarte SC, Silva MR, Valsoni LM, Ramos CA, Rodrigues DP, Araújo FR. Survey of Salmonella spp. in beef meat for export at slaughterhouses in Brazil. PESQUISA VETERINARIA BRASILEIRA 2018. [DOI: 10.1590/1678-5150-pvb-5867] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT: The aim of the present study was to investigate the presence of Salmonella spp. in samples collected from beef meat at three points of the slaughter line (after skinning, washing and cooling) at three slaughterhouses in Brazil that export meat. Detection was based on ISO 6579:2002 and confirmed by PCR and qPCR. The isolates were typified using slide agglutination tests and PFGE. The antibiotic sensitivity profile was determined using the disk diffusion method. Contamination was detected in only one slaughterhouse. The overall frequency of contamination by Salmonella spp. was 6.7% of carcasses (6/90) and 2.6% of carcass surface samples (7/270). All isolates were confirmed by PCR and qPCR. The serological analysis and the PFGE showed a single profile: Typhimurium. The strains demonstrated 100% susceptibility to ampicillin, cefotaxime, ciprofloxacin, chloramphenicol, gentamicin and tetracycline. Positive carcasses after cooling pose a direct risk to consumers, since the meat is considered ready to be marketed after this process.
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5
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Wang H, Qi J, Duan D, Dong Y, Xu X, Zhou G. Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Walia K, Lynch H, Grant J, Duffy G, Leonard FC, Lawlor PG, Gardiner GE. The efficacy of disinfectant misting in the lairage of a pig abattoir to reduce Salmonella and Enterobacteriaceae on pigs prior to slaughter. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Ulbrich CJ, Lucia LM, Arnold AN, Taylor TM, Savell JW, Gehring KB. Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions. J Food Prot 2015; 78:881-7. [PMID: 25951381 DOI: 10.4315/0362-028x.jfp-14-344] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of chemical antimicrobials for controlling Escherichia coli O157:H7 and Salmonella during production of marinated nonintact beef products was evaluated using nonpathogenic surrogates. Boneless beef strip loins were inoculated with either approximately 5.8 or 1.9 log CFU/cm(2) (high and low inoculation levels, respectively) of nonpathogenic rifampin-resistant E. coli. Inoculated strip loins were chilled at 2°C for 24 h, vacuum packaged, and aged for 7 to 24 days at 2°C. After aging, strip loins received no treatment (control) or one of five antimicrobial spray treatments: 2.5% L-lactic acid (pH 2.6), 5.0% L-lactic acid (pH 2.4), 1,050 ppm of acidified sodium chlorite (pH 2.8), 205 ppm of peroxyacetic acid (pH 5.2), or tap water (pH 8.6). Mean application temperatures were 53, 26, 20, and 18°C for lactic acid, water, peroxyacetic acid, and acidified sodium chlorite treatments, respectively. Treated and control strip loins were vacuum tumbled in a commercial marinade. Samples were collected throughout the experiment to track the effects of antimicrobial treatment and processing on inoculated surrogates. For high-inoculation strip loins, the 5.0% L-lactic acid treatment was most effective for reducing surrogates on meat surfaces before marination, producing a 2.6-log mean reduction. Peroxyacetic acid treatment resulted in the greatest reduction of surface-located surrogate microorganisms in marinated product. Water treatment resulted in greater internalization of surrogate microorganisms compared with the control, as determined by enumeration of surrogates from cored samples. Producers of nonintact beef products should focus on use of validated antimicrobial sprays that maximize microbial reduction and minimize internalization of surface bacteria into the finished product.
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Affiliation(s)
- Carson J Ulbrich
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Lisa M Lucia
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Ashley N Arnold
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - T Matthew Taylor
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Jeffrey W Savell
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA
| | - Kerri B Gehring
- Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, 2471 TAMU, College Station, Texas 77843-2471, USA.
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Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces when using three application methods. Appl Environ Microbiol 2012; 79:1368-77. [PMID: 23263949 DOI: 10.1128/aem.02843-12] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Human noroviruses are major etiologic agents of epidemic gastroenteritis. Outbreaks are often accompanied by contamination of environmental surfaces, but since these viruses cannot be routinely propagated in laboratory cultures, their response to surface disinfectants is predicted by using surrogates, such as murine norovirus 1 (MNV-1). This study compared the virucidal efficacies of various liquid treatments (three sanitizer liquids, 5% levulinic acid plus 2% SDS [LEV/SDS], 200 ppm chlorine, and an isopropanol-based quaternary ammonium compound [Alpet D2], and two control liquids, sterile tap water and sterile tap water plus 2% SDS) when delivered to MNV-1-inoculated stainless steel surfaces by conventional hydraulic or air-assisted, induction-charged (AAIC) electrostatic spraying or by wiping with impregnated towelettes. For the spray treatments, LEV/SDS proved effective when applied with hydraulic and AAIC electrostatic spraying, providing virus reductions of 2.71 and 1.66 log PFU/ml, respectively. Alpet D2 provided a 2.23-log PFU/ml reduction with hydraulic spraying, outperforming chlorine (1.16-log PFU/ml reduction). Chlorine and LEV/SDS were equally effective as wipes, reducing the viral load by 7.05 log PFU/ml. Controls reduced the viral load by <1 log with spraying applications and by >3 log PFU/ml with wiping. Results indicated that both sanitizer type and application methods should be carefully considered when choosing a surface disinfectant to best prevent and control environmental contamination by noroviruses.
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Scientific Opinion onCampylobacterin broiler meat production: control options and performance objectives and/or targets at different stages of the food chain. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2105] [Citation(s) in RCA: 326] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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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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Yoder SF, Henning WR, Mills EW, Doores S, Ostiguy N, Cutter CN. Investigation of water washes suitable for very small meat plants to reduce pathogens on beef surfaces. J Food Prot 2010; 73:907-15. [PMID: 20501042 DOI: 10.4315/0362-028x-73.5.907] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Water washing with a handheld hose was performed on beef surfaces to ascertain the most effective combination of methods needed to remove potentially harmful microorganisms. For these experiments, beef brisket surfaces were experimentally inoculated with a fecal slurry containing Escherichia coli O157:H7, Salmonella Typhimurium, Campylobacter coli, and Campylobacter jejuni. In a pilot study, surfaces were washed with cold water (15 degrees C) at various water pressures, spray distances, application times, and drip times, and remaining bacterial populations were determined following the enumeration and isolation of pathogens and naturally occurring hygiene indicators (mesophilic aerobic bacteria, coliforms, and E. coli). The most efficacious combinations of these washing conditions were applied subsequently to artificially contaminated beef brisket surfaces in conjunction with hot (77 degrees C), warm (54 degrees C), and additional cold (15 degrees C) water washes. In the cold water washing pilot study, combinations of physical washing conditions significantly reduced all bacterial populations (P < 0.05). Further studies clearly indicated the superior bactericidal effectiveness of hot water washing; E. coli O157:H7 and Salmonella Typhimurium were reduced by 3.8 and 4.1 log CFU/cm(2), respectively. Overall, higher water temperature, longer application times, and shorter spray distances more effectively removed pathogens from inoculated beef surfaces. These findings will be used to formulate water washing recommendations for very small meat processing establishments.
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Affiliation(s)
- Sally Flowers Yoder
- Department of Food Science, 202 Food Science Building, The Pennsylvania State University, University Park, Pennsylvania 16802, USA
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Wang H, Liang W, Feng H, Luo Y. Modeling of the effect of washing solution flow conditions on Escherichia coli O157:H7 population reduction on fruit surfaces. J Food Prot 2007; 70:2533-40. [PMID: 18044431 DOI: 10.4315/0362-028x-70.11.2533] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Washing produce with sanitizing solutions is an important step in reducing microbial populations during postharvest handling. Little information exists regarding the effects of washing solution flow conditions on the efficacy of pathogen reduction during washing. This study was undertaken to investigate the effects of washing conditions such as flow velocity, agitation rate, and contact time on the reduction of Escherichia coli O157:H7 populations from the surfaces of cantaloupe rind and cut apples. Top surfaces of cylindrical samples were spot inoculated with E. coli O157:H7 and treated with peroxyacetic acid (POAA; 80 mg/liter) solution under different flow velocities and agitation rates and with different washing modes. Test results indicate that the reduction rate of E. coli O157:H7 increased with the increase in flow velocity and agitation rate under the testing conditions. In a 3-min treatment in the flow-through chamber, the E. coli O157:H7 count reduction on cantaloupe rind and cup apples reached 2.5 and 2.3 log CFU/cm2, respectively, when the flow velocity increased from 0.0 to 0.8 m/min. Agitation conducted at the bottom of the treatment chamber reduced the E. coli O157:H7 population on cut apples by 1.2 log CFU/cm2 in 3 min, whereas in the treatment with the agitation over the top of the chamber, the survival count of E. coli O157:H7 was reduced by only 0.8 log CFU/cm2. The experimental data were used to fit four microbial reduction kinetic models. It was found that E. coli O157:H7 reduction from the fruit surfaces was best described by the Weibull model. These findings may be useful in designing produce wash systems for achieving enhanced pathogen reduction and improved produce quality and safety.
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Affiliation(s)
- Hua Wang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA
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Sargeant JM, Torrence ME, Rajić A, O'Connor AM, Williams J. Methodological Quality Assessment of Review Articles Evaluating Interventions to Improve Microbial Food Safety. Foodborne Pathog Dis 2006; 3:447-56. [PMID: 17199527 DOI: 10.1089/fpd.2006.3.447] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Review articles are a means of summarizing the potentially vast volume of research on a topic. However, the methodological quality of review articles varies, and reviews on the same topic may reach different conclusions. We evaluated 65 review articles published between 2000 and 2005 that addressed the effectiveness of microbial food safety interventions, using criteria for methodological soundness developed in the medical field. Overall, the methodological quality of the review articles was poor, with none of the reviews providing information on the method of locating primary research studies or the inclusion/exclusion criteria for selecting primary studies. None of the reviews included a critical appraisal of the methodological quality of the primary studies. Less than half of the reviews stated a focused research question, explored possible reasons for differences in the results of primary studies, discussed the generalizability of results, or proposed directions for future research. There is a need to improve the methodological quality of review articles on microbial food safety interventions if they are to be of use in policy and decision making.
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Affiliation(s)
- Jan M Sargeant
- Department of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Ontario, Canada.
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Casani S, Rouhany M, Knøchel S. A discussion paper on challenges and limitations to water reuse and hygiene in the food industry. WATER RESEARCH 2005; 39:1134-1146. [PMID: 15766968 DOI: 10.1016/j.watres.2004.12.015] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2003] [Revised: 04/08/2004] [Accepted: 12/23/2004] [Indexed: 05/24/2023]
Abstract
Drinking water is becoming a scarce resource in many areas and both use of water and wastewater outlet are of major ecological and economical importance in many countries. Consumption and discharge may be considerably minimized by means of water reuse. The food industry has a large consumption of water, but until now very limited reuse has taken place due to legislations constraints and hygienic concerns. Legal space for use of water of qualities other than drinking water has been opened with the current legislation. This will, however, in many cases require careful analyses of individual cases based on a thorough understanding of the hazards involved in order to avoid compromising the safety of the food product and thereby the health of consumers. Implementation of water reuse practices in the food industry presents a great challenge for both companies and public health authorities regarding knowledge, technical expertise and documentation. Regulatory, technological, monitoring, verification and ethical aspects associated with microbiologically safe reuse of water in the food industry are discussed and some examples of the challenges ahead and possible approaches are given.
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Affiliation(s)
- Sandra Casani
- Department of Food Science, Centre for Advanced Food Studies, Royal Veterinary and Agricultural University of Denmark, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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SILVA J, WANG C, SCRUGGS M, SILVA P, KIM T. IMPEDANCE MICROBIOLOGY TO SCREEN VARIOUS ANTIMICROBIALS ON WHOLE AND FILLET CHANNEL CATFISH. ACTA ACUST UNITED AC 2003. [DOI: 10.1111/j.1745-4581.2003.tb00037.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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