Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

Cap, Mariana; Vaudagna, Sergio Ramón; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; Signorini, Marcelo; Leotta, Gerardo Aníbal

doi:10.1016/j.meatsci.2019.107886

Cited by 20 publications

(9 citation statements)

References 16 publications

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“…Although the improvement measures implemented were helpful to reduce significantly stx presence in the final beef product, they were not enough to achieve zero stx presence. Experimental studies conducted in beef found significant decreases in stx detection and STEC count after organic acid (caprylic, lactic and peroxyacetic) application (Cap et al, 2019). However, it was only possible to reduce less than 1 log of STEC.…”

Section: Discussionmentioning

confidence: 99%

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir

Brusa

Restovich

Galli

et al. 2021

Food sci. technol. int.

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The aim of this work was to reinforce actions tending to reduce Shiga toxin-producing Escherichia coli (STEC) in beef products from an Argentinean commercial abattoir implementing Hazard Analysis and Critical Control Point (HACCP) practices. An environmental stx map was built with 421 environmental samples from the slaughter, quartering, cool chamber and deboning sectors (February-May 2013). For stx determination, 125 carcass and 572 anatomical cut samples were used. Based on the environmental stx mapping results, improvement actions were designed and implemented (June and July 2013). After implementing improvement actions, 160 carcass and 477 anatomical cut samples were collected to identify stx and verify the impact of improvement actions (August-December 2013). Our results showed stx-positivity in pre-operational (10.1%) and operational (15.5%) environmental samples and in carcass and beef cut samples before (4.8 and 10.1%; p = 0.144) and after (1.2 and 4.8%; p = 0.0448) implementing improvement actions, respectively. Although improvement actions reduced stx in beef cuts, it is difficult to implement and sustain a system based on stx zero-tolerance only by reinforcing Good Manufacturing Practices, Sanitation Standard Operating Procedures and HACCP practices. The application of combined intervention strategies to reduce STEC in carcasses and beef cuts should be therefore considered.

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Section: Discussionmentioning

confidence: 99%

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir

Brusa

Restovich

Galli

et al. 2021

Food sci. technol. int.

Self Cite

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“…Nagel et al [29] presented significantly lower S. Typhimurium and C. jejuni counts on inoculated poultry carcasses after treatments with 400 ppm or 1000 ppm PAA in a post-chill immersion tank, whereas Ellebracht et al [28] or Penney et al [52] treated beef with 200 ppm or 180 ppm PAA, respectively, resulting in significant reductions of E. coli and S. Typhimurium counts (only Ellebracht et al [28]). In similar experiments, Cap et al [53] presented significant reductions of Shiga toxin-producing E. coli. The different study conditions, the varying susceptibilities of the used bacteria, and particularly the meat matrix may have caused the different effects also within the present study.…”

Section: Effects Of Paa and Uv-c Treatments On The Microbiological Survival On Pork During Storagementioning

confidence: 79%

Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

Koller

Seinige

Saathoff

et al. 2021

Foods

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Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.

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“…In the present study, PAA at 500–2000 ppm for 1 and 5 min on chicken breast led to HCoV-229E reduction values of 1.03–2.13 and 0.85–2.58 log 10 TCID 50 /mL, respectively. Cap et al (2019) showed that the Shiga toxin-producing E. coli population on beef samples decreased by 0.21 log 10 CFU/g after exposure to 200 ppm PAA for 15 s. At 200 and 400 ppm for 30 s, the E. coli O157:H7 counts on beef chucks were reduced by 0.71 and 0.84 log 10 CFU/g, respectively ( Visvalingam & Holley, 2018 ). Moreover, Salmonella reductions on chicken skin were 2.08 and 2.59 log 10 CFU/g following treatment with PAA at 700 and 1400 ppm for 15 s, respectively ( Laranja et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods

et al. 2022

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Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

Abstract: Please cite this article as: M. Cap, S. Vaudagna, M. Mozgovoj, et al., Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid, Meat Science,

Cited by 20 publications

References 16 publications

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir

Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir

Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods

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