Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing.
The effectiveness of electrolyzed oxidizing water, FreshFx, hot water, DL-lactic acid, and ozonated water was determined using a model carcass spray-washing cabinet. A total of 140 beef heads obtained from a commercial processing line were inoculated with Escherichia coli O157:H7 on the cheek areas. Each head was exposed to a simulated preevisceration wash and then had antimicrobial wash treatments. Hot water, lactic acid, and FreshFx treatments reduced E. coli O157:H7 on inoculated beef heads by 1.72, 1.52, and 1.06 log CFU/cm2, respectively, relative to the simulated preevisceration wash. Electrolyzed oxidizing water and ozonated water reduced E. coli O157:H7 less than 0.50 log CFU/cm2. Hot water, lactic acid, and FreshFx could be used as decontamination washes for the reduction of E. coli O157:H7 on bovine head and cheek meat.
Kalchayanand
Norasak
N
US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Nebraska 68933-0166, USA. norasak.kalchayanand@ars.usda.gov
Arthur
Terrance M
TM
Bosilevac
Joseph M
JM
Brichta-Harhay
Dayna M
DM
Guerini
Michael N
MN
Wheeler
Tommy L
TL
Koohmaraie
Mohammad
M
D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D004203:Disinfection / Q000379:methods*; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D006257:Head / Q000382:microbiology*; D006801:Humans; D019344:Lactic Acid / Q000494:pharmacology; D010126:Ozone / Q000494:pharmacology; D014867:Water / Q000494:pharmacology
D004202:Disinfectants; D014867:Water; D019344:Lactic Acid; D010126:Ozone