title: Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat.
abstract: The objective of this study was to determine the effect of immersing beef cheek meat in antimicrobial solutions on the reduction of O157:H7 Shiga toxin-producing Escherichia coli (STEC), non-O157:H7 STEC, and Salmonella enterica. Beef cheek meat was inoculated with O157:H7 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 (LA5), (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 °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/cm2 on the adipose surface and by 1.7 to 1.8 log CFU/cm2 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/cm2 on the adipose surface and by 0.6 to 1.4 log CFU/cm2 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/cm2, 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.
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA. john.w.schmidt@ars.usda.gov.
authors.forename: John W
authors.initials: JW
authors.lastname: Schmidt
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
authors.forename: Joseph M
authors.initials: JM
authors.lastname: Bosilevac
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
authors.forename: Norasak
authors.initials: N
authors.lastname: Kalchayanand
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
authors.forename: Rong
authors.initials: R
authors.lastname: Wang
authors.affiliation: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
authors.forename: Tommy L
authors.initials: TL
authors.lastname: Wheeler
authors.affiliation: IEH Laboratories and Consulting Group, 15300 Bothell Way N.E., Lake Forest Park, Washington 98155, USA, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Koohmaraie
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002417:Cattle; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D019779:Salmonella enterica / Q000187:drug effects* / Q000254:growth & development; D054323:Shiga-Toxigenic Escherichia coli / Q000187:drug effects* / Q000254:growth & development
chemical_list: D000900:Anti-Bacterial Agents