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Zhai Y, Tian W, Chen K, Lan L, Kan J, Shi H. Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery. Food Microbiol 2024; 117:104383. [PMID: 37918998 DOI: 10.1016/j.fm.2023.104383] [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: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/10/2023] [Indexed: 11/04/2023]
Abstract
E. coli O157:H7 can be induced into sublethally injured (SI) state by lactic acid (LA) and regain activity in nutrient environments. This research clarified the role of flagella-related genes (fliD, fliS, cheA and motA) in adhesion of E. coli O157:H7 onto stainless steel, glass, lettuce, spinach, red cabbage and cucumber during LA-induced SI and recovery by plate counting. Results of adhesion showed improper flagellar rotation caused by the deletion of motA resulting in the decreased adhesion. Motility of wildtype determined by diameter of motility halo decreased in SI state and repaired with recovery time increasing, lagging behind changes in expression of flagella-related genes. Flagellar function-impaired strains all exhibited non-motile property. Thus, we speculated that flagella-mediated motility is critical in early stage of adhesion. We also found the effects of Fe2+, Ca2+ and Mn2+ on adhesion or motility of wildtype was independent of bacterial states. However, the addition of Ca2+ and Mn2+ did not affect motility of flagellar function-impaired strains as they did on wildtype. This research provides new insights to understand the role of flagella and cations in bacterial adhesion, which will aid in development of anti-adhesion agents to reduce bio-contamination in food processing.
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Affiliation(s)
- Yujun Zhai
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Weina Tian
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Linshu Lan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Hui Shi
- College of Food Science, Southwest University, Chongqing, 400715, China.
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Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins. Meat Sci 2022; 196:109030. [DOI: 10.1016/j.meatsci.2022.109030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
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Thomas CL, Thippareddi H, Kumar S, Rigdon M, McKEE RW, Stelzleni AM. Validation of Commonly Used Antimicrobial Interventions on Bob Veal Carcasses for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations. J Food Prot 2021; 84:1114-1121. [PMID: 33561184 DOI: 10.4315/jfp-20-458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 02/09/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Ruminants are natural reservoirs of Shiga toxin-producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were conducted to validate the efficacy of lactic acid (LA; 4%), peroxyacetic acid (PAA; 300 ppm), and hot water (HW; 80°C) for their individual or combined abilities to reduce STEC surrogates on bob veal carcasses pre- and postchill and through fabrication. In experiment 1, hot carcasses (n = 9) were inoculated with a five-strain cocktail (ca. 8 log CFU/mL) containing rifampin-resistant surrogate E. coli (BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) and then treated with HW, LA, or PAA. Carcasses were then chilled (0 ± 1°C; 24 h) and split in half, and each side was treated with either LA or PAA. In experiment 2, hot carcasses (n = 3) were inoculated and chilled (24 h). After 24 h, the carcasses were split, and each side was treated with either LA or PAA. For experiment 3, carcasses (n = 3) were chilled for 24 h, split, inoculated, and treated with either LA or PAA. After chilling, carcasses from all three experiments were fabricated to subprimals and the cut surfaces were sampled to determine the translocation of bacteria. Experiment 1 showed that LA+LA was the most effective (P ≤ 0.05) treatment for reducing surrogate E. coli on veal. In experiments 2 and 3, LA and PAA were similar (P > 0.05) in their abilities to reduce E. coli on chilled veal carcasses. In experiments 1 and 2, all antimicrobial treatments resulted in undetectable levels (<0.2 log CFU/cm2) of surrogate E. coli on cut surfaces after fabrication, whereas low levels (1.7 and 1.0 log CFU/cm2 for LA and PAA, respectively) were observed in experiment 3. Of the antimicrobial interventions utilized, LA was more effective for reducing STEC surrogate populations on veal carcasses, pre- and/or postchill. HIGHLIGHTS
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Affiliation(s)
- Chevise L Thomas
- Department of Animal and Dairy Sciences, University of Georgia, Athens, Georgia 30602, USA
| | | | - Sanjay Kumar
- Department of Poultry Science, University of Georgia, Athens, Georgia 30602, USA
| | - Macc Rigdon
- Department of Animal and Dairy Sciences, University of Georgia, Athens, Georgia 30602, USA
| | - Robert W McKEE
- Department of Animal and Dairy Sciences, University of Georgia, Athens, Georgia 30602, USA
| | - Alexander M Stelzleni
- Department of Animal and Dairy Sciences, University of Georgia, Athens, Georgia 30602, USA
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Mühlen S, Dersch P. Treatment Strategies for Infections With Shiga Toxin-Producing Escherichia coli. Front Cell Infect Microbiol 2020; 10:169. [PMID: 32435624 PMCID: PMC7218068 DOI: 10.3389/fcimb.2020.00169] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 03/31/2020] [Indexed: 01/07/2023] Open
Abstract
Infections with Shiga toxin-producing Escherichia coli (STEC) cause outbreaks of severe diarrheal disease in children and the elderly around the world. The severe complications associated with toxin production and release range from bloody diarrhea and hemorrhagic colitis to hemolytic-uremic syndrome, kidney failure, and neurological issues. As the use of antibiotics for treatment of the infection has long been controversial due to reports that antibiotics may increase the production of Shiga toxin, the recommended therapy today is mainly supportive. In recent years, a variety of alternative treatment approaches such as monoclonal antibodies or antisera directed against Shiga toxin, toxin receptor analogs, and several vaccination strategies have been developed and evaluated in vitro and in animal models. A few strategies have progressed to the clinical trial phase. Here, we review the current understanding of and the progress made in the development of treatment options against STEC infections and discuss their potential.
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Affiliation(s)
- Sabrina Mühlen
- Institute for Infectiology, University of Münster, Münster, Germany.,German Center for Infection Research (DZIF), Associated Site University of Münster, Münster, Germany
| | - Petra Dersch
- Institute for Infectiology, University of Münster, Münster, Germany.,German Center for Infection Research (DZIF), Associated Site University of Münster, Münster, Germany
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5
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Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario. Meat Sci 2019; 162:108023. [PMID: 31812064 DOI: 10.1016/j.meatsci.2019.108023] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/26/2019] [Accepted: 11/25/2019] [Indexed: 01/25/2023]
Abstract
After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef contaminated with STEC O157:H7 to evaluate the efficiency of industry practices. Beef samples inoculated with STEC were treated with bacteriophage, lactic acid, and peroxyacetic acid and kept under vacuum or aerobic conditions. STEC loads were evaluated 30 min and 6 h after antimicrobial applications. Under aerobic conditions for 30 min and 6 h, phage reduced STEC in beef by approximately 1.4 log whereas organic acids led to a 0.5 log reduction. Under vacuum for 30 min, bacteriophage significantly reduced STEC by 1 log. No effects were observed when samples were treated with organic acids. Under vacuum after 6 h, bacteriophage reduced STEC loads by 1.4 log, lactic acid reduced by 0.6 log, and no effects were observed when peroxyacetic acid was applied.
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6
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Thomas CL, Stelzleni AM, Rincon AG, Kumar S, Rigdon M, McKee RW, Thippareddi H. Validation of Antimicrobial Interventions for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations during Goat Slaughter and Carcass Chilling. J Food Prot 2019; 82:364-370. [PMID: 30767673 DOI: 10.4315/0362-028x.jfp-18-298] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Demand and consumption of goat meat is increasing in the United States due to an increase in ethnic populations that prefer goat meat. As ruminant animals, goats are known reservoirs for Shiga toxin-producing Escherichia coli (STEC) and proper handling, especially during slaughter, is imperative to reduce the likelihood of carcass and meat contamination. However, the majority of antimicrobial intervention studies during the slaughter of ruminant species have focused on beef, highlighting the need for validation studies targeting small ruminants, such as goats, during slaughter and chilling procedures. The objective of this research was to evaluate 4.5% lactic acid (LA; pH 2.1), peroxyacetic acid (PAA; 400 ppm; pH 4.7), a hydrochloric and citric acid blend (Citrilow [CL]; pH 1.2), 5% levulinic acid plus 0.5% sodium dodecyl sulfate (LVA+SDS; pH 2.60), and a nontreated control (CON) for their efficacy in reducing STEC surrogates and their effect on carcass color from slaughter through 24-h chill. Fifteen goat carcasses across three replications were inoculated with a five-strain cocktail (ca. 5 log CFU/cm2 attachment), containing rifampin-resistant surrogate E. coli (BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) and were randomly assigned to an antimicrobial treatment. Antimicrobials were applied prechill and 24 h postchill. Mean log reductions achieved after prechill treatment with LA, PAA, CL, and LVA+SDS were 2.00, 1.86, 2.26, and 1.90 log CFU/cm2, respectively. Antimicrobial treatment after the 24-h chilling, resulted in additional reductions of surrogate E. coli by 0.99, 1.03, 1.94, and 0.47 log CFU/cm2 for LA, PAA, CL, and LVA+SDS, respectively. Antimicrobial treatments did not impact goat carcass objective color (L* and a*), except for b*. The antimicrobials tested in this study were able to effectively reduce surrogate STEC populations during slaughter and subsequent chilling without compromising carcass color.
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Affiliation(s)
- Chevise L Thomas
- 1 Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, USA
| | - Alexander M Stelzleni
- 1 Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, USA
| | - Angela G Rincon
- 2 Department of Poultry Science, University of Georgia, Athens, Georgia 30602, USA
| | - Sanjay Kumar
- 2 Department of Poultry Science, University of Georgia, Athens, Georgia 30602, USA
| | - Macc Rigdon
- 1 Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, USA
| | - Robert W McKee
- 1 Department of Animal and Dairy Science, University of Georgia, Athens, Georgia 30602, USA
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Scott-Bullard BR, Geornaras I, Delmore RJ, Woerner DR, Reagan JO, Morgan JB, Belk KE. Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue. J Food Prot 2017; 80:1987-1992. [PMID: 29130764 DOI: 10.4315/0362-028x.jfp-17-022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A study was conducted to investigate the efficacy of a sulfuric acid-sodium sulfate blend (SSS) against Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), Salmonella, and nonpathogenic E. coli biotype I on prerigor beef surface tissue. The suitability of using the nonpathogenic E. coli as a surrogate for in-plant validation studies was also determined by comparing the data obtained for the nonpathogenic inoculum with those for the pathogenic inocula. Prerigor beef tissue samples (10 by 10 cm) were inoculated (ca. 6 log CFU/cm2) on the adipose side in a laboratory-scale spray cabinet with multistrain mixtures of E. coli O157:H7 (5 strains), non-O157 STEC (12 strains), Salmonella (6 strains), or E. coli biotype I (5 strains). Treatment parameters evaluated were two SSS pH values (1.5 and 1.0) and two spray application pressures (13 and 22 lb/in2). Untreated inoculated beef tissue samples served as controls for initial bacterial populations. Overall, the SSS treatments lowered inoculated (6.1 to 6.4 log CFU/cm2) bacterial populations by 0.6 to 1.5 log CFU/cm2 (P < 0.05), depending on inoculum type and recovery medium. There were no main effects (P ≥ 0.05) of solution pH or spray application pressure when SSS was applied to samples inoculated with any of the tested E. coli inocula; however, solution pH did have a significant effect (P < 0.05) when SSS was applied to samples inoculated with Salmonella. Results indicated that the response of the nonpathogenic E. coli inoculum to the SSS treatments was similar (P ≥ 0.05) to that of the pathogenic inocula tested, making the E. coli biotype I strains viable surrogate organisms for in-plant validation of SSS efficacy on beef. The application of SSS at the tested parameters to prerigor beef surface tissue may be an effective intervention for controlling pathogens in a commercial beef harvest process.
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Affiliation(s)
- Britteny R Scott-Bullard
- 1 Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
| | - Ifigenia Geornaras
- 1 Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
| | - Robert J Delmore
- 1 Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
| | - Dale R Woerner
- 1 Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
| | - James O Reagan
- 2 Zoetis, 10 Sylvan Way, Parsippany, New Jersey 07054; and
| | - J Bred Morgan
- 3 Performance Food Group, 12500 West Creek Parkway, Richmond, Virginia 23238, USA
| | - Keith E Belk
- 1 Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
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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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Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments? Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses. J Food Prot 2016; 79:956-62. [PMID: 27296599 DOI: 10.4315/0362-028x.jfp-15-435] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Effective antimicrobial intervention strategies to reduce Shiga toxin-producing Escherichia coli (STEC) risks associated with veal are needed. This study evaluated the efficacy of lactic acid (4.5%, pH 2.0), Citrilow (pH 1.2), and Beefxide (2.25%, pH 2.3) for reducing STEC surrogates on prerigor and chilled bob veal carcasses and monitored the effects of these interventions on chilled carcass color. Dehided bob veal carcasses were inoculated with a five-strain cocktail of rifampin-resistant, surrogate E. coli bacteria.E. coli surrogates were enumerated after inoculation, after water wash, after prechill carcass antimicrobial spray application, after chilling for 24 h, and after postchill carcass antimicrobial spray application; carcass color was measured throughout the process. A standard carcass water wash (∼50°C) reduced the STEC surrogate population by 0.9 log CFU/cm(2) (P ≤ 0.05). All three antimicrobial sprays applied to prerigor carcasses delivered an additional ∼0.5-log reduction (P ≤ 0.05) of the surrogates. Chilling of carcasses for 24 h reduced (P ≤ 0.05) the surrogate population by an additional ∼0.4 log cycles. The postchill application of the antimicrobial sprays provided no further reductions. Carcass L*, a*, and b* color values were not different (P > 0.05) among carcass treatments. Generally, the types and concentrations of the antimicrobial sprays evaluated herein did not negatively impact visual or instrumental color of chilled veal carcasses. This study demonstrates that warm water washing, followed by a prechill spray treatment with a low-pH chemical intervention, can effectively reduce STEC risks associated with veal carcasses; this provides processors a validated control point in slaughter operations.
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Scott BR, Yang X, Geornaras I, Delmore RJ, Woerner DR, Adler JM, Belk KE. Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. J Food Prot 2015; 78:2136-42. [PMID: 26613907 DOI: 10.4315/0362-028x.jfp-15-194] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Studies were conducted to (i) determine whether inoculants of nonpathogenic Escherichia coli biotype I effectively served as surrogates for E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, and Salmonella when prerigor beef carcass tissue was treated with a commercially available blend of lactic acid and citric acid (LCA) at a range of industry conditions of concentration, temperature, and pressure; (ii) determine the antimicrobial efficacy of LCA; and (iii) investigate the use of surrogates to validate a hot water and LCA sequential treatment as a carcass spray intervention in a commercial beef harvest plant. In an initial laboratory study, beef brisket tissue samples were left uninoculated or were inoculated (∼6 log CFU/cm(2)) on the adipose side with E. coli O157:H7 (5-strain mixture), non-O157 Shiga toxin-producing E. coli (12-strain mixture), Salmonella (6-strain mixture), or nonpathogenic E. coli (5-strain mixture). Samples were left untreated (control) or were treated with LCA, in a spray cabinet, at one of eight combinations of solution concentration (1.9 and 2.5%), solution temperature (43 and 60°C), and application pressure (15 and 30 lb/in(2)). In a second study, the E. coli surrogates were inoculated (∼6 log CFU/cm(2)) on beef carcasses in a commercial facility to validate the use of a hot water treatment (92.2 to 92.8°C, 13 to 15 lb/in(2)) followed by an LCA treatment (1.9%, 50 to 51.7°C, 13 to 15 lb/in(2), 10 s). In the in vitro study, surrogate and pathogen bacteria did not differ in their response to the tested LCA treatments. Treatment with LCA reduced (P < 0.05) inoculated populations by 0.9 to 1.5 log CFU/cm(2), irrespective of inoculum type. The hot water and LCA sequential treatments evaluated in the commercial facility reduced (P < 0.05) the inoculated nonpathogenic E. coli surrogates on carcasses by 3.7 log CFU/cm(2). This study therefore provides the meat industry with data for this sequential multiple hurdle system for the operation parameters described.
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Affiliation(s)
- Brittney R Scott
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Xiang Yang
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Robert J Delmore
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Dale R Woerner
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Jeremy M Adler
- Birko Corp., 9152 Yosemite Street, Henderson, Colorado 80640, USA
| | - Keith E Belk
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA.
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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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Rahal EA, Fadlallah SM, Nassar FJ, Kazzi N, Matar GM. Approaches to treatment of emerging Shiga toxin-producing Escherichia coli infections highlighting the O104:H4 serotype. Front Cell Infect Microbiol 2015; 5:24. [PMID: 25853096 PMCID: PMC4364364 DOI: 10.3389/fcimb.2015.00024] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 03/04/2015] [Indexed: 11/13/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) are a group of diarrheagenic bacteria associated with foodborne outbreaks. Infection with these agents may result in grave sequelae that include fatality. A large number of STEC serotypes has been identified to date. E. coli serotype O104:H4 is an emerging pathogen responsible for a 2011 outbreak in Europe that resulted in over 4000 infections and 50 deaths. STEC pathogenicity is highly reliant on the production of one or more Shiga toxins that can inhibit protein synthesis in host cells resulting in a cytotoxicity that may affect various organ systems. Antimicrobials are usually avoided in the treatment of STEC infections since they are believed to induce bacterial cell lysis and the release of stored toxins. Some antimicrobials have also been reported to enhance toxin synthesis and production from these organisms. Various groups have attempted alternative treatment approaches including the administration of toxin-directed antibodies, toxin-adsorbing polymers, probiotic agents and natural remedies. The utility of antibiotics in treating STEC infections has also been reconsidered in recent years with certain modalities showing promise.
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Affiliation(s)
- Elias A Rahal
- Department of Experimental Pathology, Immunology and Microbiology, Faculty of Medicine, American University of Beirut Beirut, Lebanon
| | - Sukayna M Fadlallah
- Department of Experimental Pathology, Immunology and Microbiology, Faculty of Medicine, American University of Beirut Beirut, Lebanon
| | - Farah J Nassar
- Department of Experimental Pathology, Immunology and Microbiology, Faculty of Medicine, American University of Beirut Beirut, Lebanon
| | - Natalie Kazzi
- Department of Experimental Pathology, Immunology and Microbiology, Faculty of Medicine, American University of Beirut Beirut, Lebanon
| | - Ghassan M Matar
- Department of Experimental Pathology, Immunology and Microbiology, Faculty of Medicine, American University of Beirut Beirut, Lebanon
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Abstract
ABSTRACT
Certain Shiga toxin-producing
Escherichia coli
(STEC) strains are important causes of food-borne disease, with hemorrhagic colitis and, in some cases, hemolytic-uremic syndrome as the clinical manifestations of illness. Six serogroups and one serotype of STEC (O26, O45, O103, O111, O121, O145, and O157:H7) are responsible for the vast majority of cases in the United States. Based on recent data for all food commodities combined, 55.3% and 50.0% of the outbreaks of STEC O157 and non-O157 in the United States, respectively, are attributable to beef as a food source. Consequently, the U.S. Department of Agriculture, Food Safety and Inspection Service declared these organisms as adulterants in raw, nonintact beef. In North America, cattle are a major reservoir of STEC strains, with organisms shed in the feces and contaminated hides of the animals being the main vehicle for spread to carcasses at slaughter. A number of peri- and postharvest interventions targeting STEC have been developed, and significant progress has been made in improving the microbiological quality of beef in the past 20 years as a result. However, continued improvements are needed, and accurate assessment of these interventions, especially for non-O157 STEC, would greatly benefit from improvements in detection methods for these organisms.
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Kirsch KR, Taylor TM, Griffin D, Castillo A, Marx DB, Smith L. Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation storage on STEC attachment to beef surfaces. Food Microbiol 2014; 44:236-42. [PMID: 25084668 DOI: 10.1016/j.fm.2014.06.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 06/13/2014] [Accepted: 06/16/2014] [Indexed: 11/15/2022]
Abstract
Concern has been expressed surrounding the utility of studies describing the efficacy of antimicrobial interventions targeting the Shiga toxin-producing Escherichia coli (STEC) that inoculate chilled versus non-chilled beef carcasses. The objectives of this study were to evaluate the effects of chilling (non-chilled, chilled to surface temperature of ≤5 °C) on STEC attachment to brisket surfaces, and the effects of post-inoculation storage on STEC recovery. Paired briskets from split carcasses were separated; one brisket from each pair was kept non-chilled, while the other was chilled to a surface temperature of ≤5 °C prior to inoculation. Briskets were inoculated with a cocktail of eight STEC and then stored at 5 or 25 °C. At 0, 30, 60, 90 and 120 min post-inoculation, 30 cm(2) of tissue was aseptically excised, followed by selective enumeration of strongly and loosely attached STEC. A significant, though small (0.4 log10 CFU/cm(2)), difference in the numbers of strongly attached cells was observed between non-chilled and chilled briskets (p < 0.05). Significant effects on cell attachment by the interaction of chilling and post-inoculation storage period, or chilling and post-inoculation storage temperature, were identified (p < 0.05). Results indicate beef chilling and post-inoculation storage conditions influenced STEC attachment to beef.
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Affiliation(s)
- Katie R Kirsch
- Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2253, USA
| | - T Matthew Taylor
- Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA.
| | - Davey Griffin
- Department of Animal Science, Texas A&M AgriLife Extension, College Station, TX 77843-2471, USA
| | - Alejandro Castillo
- Department of Animal Science, Texas A&M AgriLife Research, College Station, TX 77843-2471, USA
| | - David B Marx
- Department of Statistics, University of Nebraska, Lincoln, NE 68588, USA
| | - Lynette Smith
- Department of Statistics, University of Nebraska, Lincoln, NE 68588, USA
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Li S, Kundu D, Holley RA. Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef. Food Microbiol 2014; 46:34-39. [PMID: 25475263 DOI: 10.1016/j.fm.2014.06.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/13/2014] [Accepted: 06/18/2014] [Indexed: 11/28/2022]
Abstract
Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 °C. Samples were packaged aerobically or vacuum-packed, kept at 4 °C and treated with 1 kGy e-beam energy. Frozen samples were treated with 1, 3 or 7 kGy and stored at -20 °C for ≤ 5 d. Lactic acid enhanced the antimicrobial action of 1 kGy e-beam treatment against Salmonella by causing an additional <1.8 log CFU/g reduction. One kGy treatment of refrigerated samples reduced VTEC E. coli viability by 4.5 log CFU/g, and while lactic acid did not improve the reduction, after freezing additive effects were found. After 3 kGy irradiation, Salmonella was reduced by 2 and 4 log CFU/g in the irradiated and lactic acid plus irradiated samples, respectively. Lactic acid pre-treatment was of limited value with 1 kGy treatment for improving control of toxigenic E. coli in fresh beef trim, however, it would be useful with low dose irradiation for controlling both VTEC E. coli and Salmonella in frozen product.
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Affiliation(s)
- Shuliu Li
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada
| | - Devapriya Kundu
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada
| | - Richard A Holley
- Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada.
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Zhao T, Zhao P, Chen D, Jadeja R, Hung YC, Doyle MP. Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments. J Food Prot 2014; 77:528-37. [PMID: 24680063 DOI: 10.4315/0362-028x.jfp-13-335] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
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.
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Affiliation(s)
- Tong Zhao
- Center for Food Safety, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | - Ping Zhao
- Center for Food Safety, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | - Dong Chen
- Center for Food Safety, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | - Ravirajsinh Jadeja
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | - Yen-Con Hung
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
| | - Michael P Doyle
- Center for Food Safety, College of Agricultural and Environmental Sciences, The University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA.
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Hwang CA, Sheen S, Juneja V, Hwang CF, Yin TC, Chang NY. The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157:H7 on cooked ham. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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