title: 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.
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.
authors.affiliation: Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada.
authors.forename: Shuliu
authors.initials: S
authors.lastname: Li
authors.affiliation: Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada.
authors.forename: Devapriya
authors.initials: D
authors.lastname: Kundu
authors.affiliation: Department of Food Science, University of Manitoba, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2 Canada. Electronic address: rick_holley@umanitoba.ca.
authors.forename: Richard A
authors.initials: RA
authors.lastname: Holley
mesh_terms: D000818:Animals; D002417:Cattle; D004926:Escherichia coli / Q000187:drug effects* / Q000528:radiation effects*; D019453:Escherichia coli O157 / Q000187:drug effects / Q000528:radiation effects*; D005514:Food Irradiation / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D019344:Lactic Acid / Q000494:pharmacology*; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects* / Q000528:radiation effects*
chemical_list: D019344:Lactic Acid
keywords: Beef decontamination; Food safety; Lactic acid; Salmonella; VTEC E. coli; e-Beam irradiation