Antibacterial activity of decontamination treatments for cattle hides and beef carcasses

Loretz, Marianne; Stephan, Roger; Zweifel, Claudio

doi:10.1016/j.foodcont.2010.09.004

Cited by 74 publications

(59 citation statements)

References 114 publications

(72 reference statements)

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“…Antimicrobial activity of ionizing radiation is due to direct damage of DNA and the effect of generated free radicals. (Loretz, 2011). A 1-kGy dose of electron beam radiation reduced inoculated E. coli O157:H7 on beef carcass surface cuts, by at least four orders of magnitude without affecting sensory characteristics (Arthur et al, 2005).…”

Section: Irradiationmentioning

confidence: 97%

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Carcass decontamination methods in slaughterhouses: a review

Milios

Drosinos

Zoiopoulos

2017

J Hellenic Vet Med Soc

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European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.

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Section: Irradiationmentioning

confidence: 97%

“…Steam vacuuming cleaning is increasingly used to remove visible contaminants from carcasses, especially in the USA and Canada (Gill, 2009;Loretz, 2011). Steam vacuum systems use hot water, steam and vacuum to decontaminate small areas on the carcasses.…”

Section: Steam Vacuumingmentioning

confidence: 99%

Carcass decontamination methods in slaughterhouses: a review

Milios

Drosinos

Zoiopoulos

2017

J Hellenic Vet Med Soc

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“…Beef may be the vehicle of foodborne diseases as a result of deficient sanitary conditions during animal slaughter (HERNÁNDEZ et al, 2007;LORETZ;STEPHAN;ZWEIFEL, 2011). The possibilities of eliminating pathogenic microorganisms from meat have received considerable attention in the last decades (SOFOS et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…Ransom et al (2003) reported that chemical compounds are able to reduce the incidence of pathogens and other bacteria counts upon beef carcasses or their cuts by 1 to 3 logs (TINNEY et al, 1997;RANSOM et al, 2003). Organic acids such as acetic, citric, and lactic acid are widely used in the U.S. and Canada for carcass decontamination and are included among the different strategies for carcass (GORMAN et al, 1995;TINNEY et al, 1997;CASTILLO et al, 1998;BACON et al, 2000;LORETZ;STEPHAN;ZWEIFEL, 2011) and meat decontamination under controlled conditions at the laboratory (DORSA; CUTTER; SIRAGUSA, 1998). It is known that acetic acid inhibits mainly yeasts and bacteria as Bacillus spp., Clostridium spp., Pseudomonas spp., Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella sp.…”

Section: Introductionmentioning

confidence: 99%

“…and Staphylococcus aureus (DAVIDSON;TAYLOR, 2007); it also inhibits mesophilic enteric bacteria, which are more sensitive to organic acids than the pathogenic bacteria species (SOFOS et al, 1999). However, only little data on the effect of acid solutions in microbial reduction of carcasses at slaughter plants under commercial conditions is available (ALGINO; INGHAM; ZHU, 2007;LORETZ;STEPHAN;ZWEIFEL, 2011). Therefore, the aim of this study was to evaluate the reduction in bacterial counts on beef carcass surfaces using 2% acetic acid solution at different spraying pressure and time as a carcass decontamination strategy in a commercial slaughterhouse in Mexico.…”

Section: Introductionmentioning

confidence: 99%

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