Antimicrobial Activity of Cetylpyridinium Chloride Washes against Pathogenic Bacteria on Beef Surfaces

Abstract

Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35 degrees C) with 1% (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4 degrees C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1% CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1% CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

“…Several studies report that washing poultry carcasses with 0.5 % CPC can reduce up to 2.5 log of Salmonella Typhimurium (Kim and Slavic 1996). In a study by Cutter et al (2000), they sprayed 1 % CPC solution on beef carcass and recorded E. coli O157:H7 and Salmonella Typhimurium reduction up to 5-6 log CFU/cm 2 . Similarly, Pohlman et al (2002) applied 0.5 % CPC solution on beef before mincing and reported 1 log reduction of microbes without disturbing sensorial attributes of minced beef.…”

Prevalence of Escherichia coli O157 and Levels of Aerobic Bacteria and Enterobacteriaceae Are Reduced When Hides Are Washed and Treated with Cetylpyridinium Chloride at a Commercial Beef Processing Plant

“…Experiments that applied CPC to beef have focused on the decontamination of carcasses (8) and trim before grinding (15) rather than the decontamination of hides prior to removal. We recently reported on a series of experiments designed to determine the optimal application of CPC as a hide intervention (6).…”

Penggunaan Cetylperidinium Chloride sebagai Anti Bakteri pada Udang

“…Efektifitas CPC untuk mengurangi dan menghambat pertumbuhan bakteribakteri patogen telah banyak dipelajari. Senyawa ini mampu menghambat pertumbuhan L. monocytogenes pada produk-produk sayuran (Wang & Johnson, 1997;Wang & Slavik, 2001), E. coli, L. monocytogenes, S. aureus, dan S. thyphimurium pada daging sapi (Pohlman, 1999;Cutter, et al, 2000;Stopforth et al, 2002;Bosilevac et al, 2004;Lim & Mustapha, 2004;Lim & Mustapha, 2007), serta Salmonella sp. pada produk unggas (Kim & Slavik, 1996;Breen, et al, 1997).…”