期刊
JOURNAL OF FOOD PROTECTION
卷 77, 期 4, 页码 538-548出版社
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-13-300
关键词
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资金
- Agriculture and Food Research Initiative from the U.S. Department of Agriculture [2011-68003-30012]
- National Institute of Food and Agriculture, Food Safety: Food Processing Technologies to Destroy Food-borne Pathogens Program [A4131]
- Distinguished Scientist Fellowship Program, King Saud University, Saudi Arabia
- NIFA [688750, 2011-68003-30012] Funding Source: Federal RePORTER
The objective of this study was to determine the effect of immersing beef cheek meat in antimicrobial solutions on the reduction of O157:117 Shiga toxin-producing Escherichia coli (STEC), non-O157:H7 STEC, and Salmonella enterica. Beef cheek meat was inoculated with O157:117 STEC, non-O157:H7 STEC, and S. enterica on both the adipose and muscle surfaces. The inoculated cheek meat was then immersed in one of seven antimicrobial solutions for 1, 2.5, or 5 min: (i) 1% Aftec 3000 (AFTEC), (ii) 2.5% Beefxide (BX), (iii) 300 ppm of hypobromous acid (HOBR), (iv) 2.5% lactic acid (LA2.5), (v) 5% lactic acid (LAS), (vi) 0.5% levulinic acid and 0.05% sodium dodecyl sulfate (LEV-SDS), or (vii) 220 ppm of peroxyacetic acid (POA). Inoculated cheek meat was also immersed in 80 degrees C tap water (HW) for 10 s. In general, increasing immersion duration in antimicrobial solutions did not significantly (P >= 0.05) increase effectiveness. Immersion in HW for 10 s was the most effective intervention, reducing STEC and S. enterica by 2.2 to 2.3 log CFU/cm(2) on the adipose surface and by 1.7 to 1.8 log CFU/cm(2) on the muscle surface. Immersion for 1 min in AFTEC, BX, LA2.5, LA5, or POA was also effective as an intervention, reducing STEC and S. enterica by 0.8 to 2.0 log CFU/cm(2) on the adipose surface and by 0.6 to 1.4 log CFU/cm(2) on the muscle surface. Immersion for 1 min in HOBR or LEV-SDS was not an effective intervention because STEC and S. enterica reductions ranged from 0.1 to 0.4 log CFU/cm(2), which were not significantly different (P >= 0.05) from the reductions obtained when cheek meat was immersed in room temperature tap water. We conclude that immersion of cheek meat in HW for 10 s and immersion for 1 min in AFTEC, BX, LA2.5, LA5, or POA effectively reduced levels of STEC and S. enterica.
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