PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS

Abstract

There are an estimated 76 million cases of foodborne illnesses in the U.S.A. every year, resulting in $5–17 billion in economic and productivity losses annually. Over 5000 deaths a year are caused by foodborne illnesses, one‐third of which can be attributed to meat and poultry products. Over the last 10 years, efforts have been made to ensure better meat safety and to control Escherichia coli O157:H7 contamination in beef carcasses and products. The classification of E. coli O157:H7 as an adulterant in raw beef products has prompted the investigation into better processing aids and intervention strategies to ensure meat safety. The vast majority of slaughter contamination originates from contact with fecally soiled hides during the dehiding process. There are many decontamination methods available to beef processors, and others are being investigated for their efficacy at inactivating pathogens. These include hide‐on decontamination, knife trimming, steam vacuuming, spray chilling and washing, lactoferricin B, steam pasteurization and irradiation. Organic acid spray washes remain to be among the most popular methods for beef carcass decontamination. However, acid tolerance may eventually render these sanitizers ineffective against E. coli O157:H7. Research shows that hide‐on decontamination may be better suited for preventing carcass contamination from soiled hides. Cetylpyridinium chloride (CPC) has had great success in laboratory and pilot plant studies for reducing contamination to carcasses during dehiding. Although CPC is not approved for use inside beef processing plants, its success in the laboratory and in the poultry industry provides the potential for its approval for application for beef. The overall reductions of any given decontamination method must be weighed against the cost of the method. Cost/benefit analysis shows that multihurdle methods of decontamination may be the most cost‐effective methods when compared to using a single intervention to achieve the same level of reductions. Irradiation, which has the highest inactivation rate of E. coli O157:H7 (5.2 log cfu/cm2), also incurs the highest costs in operation and installation fees. Therefore, using knife trimming in combination with another decontamination method is the most cost‐effective method at achieving food safety.

The efficacy of interventions applied during primary processing on contamination of beef carcasses with Escherichia coli: A systematic review-meta-analysis of the published research

“…The electronic search was verified by hand-searching reference lists of eight primary research articles (Dorsa, Cutter, Siragusa, & Koohmaraie, 1996;Eblen et al, 2005;Gill, 2004;Heuvelink, Roessink, Bosboom, & de Boer, 2001;Smith, Sofos, Belk, Scanga, & Tatum, 2000;Sumner & Albrecht, 1995;Tergney & Bolton, 2006;Vivas-Alegre & Buncic, 2004) and eight narrative reviews or HACCP related papers (Dickson & Anderson, 1992;Edwards & Fung, 2006;International Meat and Poultry HACCP Alliance, 1996;Miller, Smith & Buchanan, 1998;Phillips, 1999;Russell, Diez-Gonzalez, & Jarvis, 2000;Stringer, 2005;Weingold, Guzewich, & Fudala, 1994), which were frequently cited in this topic area. Ten conference proceedings were also hand searched (Duffy, Garvey, Wasteson, McDowell, & Coia, 2001;Hoffmann & Webb, 2008;Hunt, 2005;IDF/FAO/WHO, 2008;International Dairy Federation, 2009;Støier, 2010;Troy, Buckley, Byrne, & Pearce, 2006 …”

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“…For instance, growth rates are similar at moderate pH values (pH 5.5-7.5), but decrease significantly at lower pH values (Edwards & Fung, 2006). Yet, Benjamin & Datta (1995) found the organism to be acid tolerant under the optimal temperature (37 °C), surviving at pH 2.5 for up to 7 h. The pathogen is capable of acidadaption and adapted cells have shown increased survival in shredded dry salami and apple cider (Leyer et al, 1995).…”

“…The bacterium is known to have a typical resistance to heat (Kaur et al, 1998). It can proliferate at a temperature range of 8-44.5 °C, with the optimal temperature for growth at 37 °C (Edwards & Fung, 2006). Cooking beef thoroughly to 71 °C is effective in eliminating the organism (Doyle & Schoeni, 1984); although slow cooking of meats may not eradicate the organism as well as rapid heating (Edwards & Fung, 2006;Kaur et al, 1998).…”

“…It can proliferate at a temperature range of 8-44.5 °C, with the optimal temperature for growth at 37 °C (Edwards & Fung, 2006). Cooking beef thoroughly to 71 °C is effective in eliminating the organism (Doyle & Schoeni, 1984); although slow cooking of meats may not eradicate the organism as well as rapid heating (Edwards & Fung, 2006;Kaur et al, 1998). Regardless of pH and water activity, survival of E. coli was found to be better at 5 °C than at 20 or 30 °C in tryptic soy broth (TSB) (Rocelle et al, 1996).…”

Evaluation of Escherichia coli O157:H7 Translocation and Decontamination for Beef Vacuum-Packaged Subprimals Destined for Nonintact Use

“…Water washing has been shown to reduce E. coli O157:H7 contamination on beef carcasses (6), but it was less effective than other interventions (5,8). Additionally, the application of a water wash can spread E. coli O157:H7 beyond the original contaminated area (7,8). Surface trimming has been more effective in removing E. coli O157:H7 and has been shown to spread less contamination than water washing (8).…”