Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

Cruzen, Shannon M.; Cetin-Karaca, Hayriye; Tarté, Rodrigo; Sebranek, Joseph G.; Dickson, James S.

doi:10.1016/j.meatsci.2021.108687

Cited by 3 publications

(2 citation statements)

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“…The main reason is poor hygiene or biofilm transfer from food contact surfaces to food (Sharma et al., 2022). This is especially concerning for contaminated RTE meat products because S. aureus may multiply to significant numbers to produce pathogenic enterotoxins in retail products (Alibayov et al., 2015; Cruzen et al., 2022; Lin et al., 2017). Previous studies have shown that RTE beef products face a serious threat of S. aureus contamination during processing, transportation, storage, and retail display due to their weak bactericidal strength and lack of packaging (Gong et al., 2021; Kim et al., 2018; S. Yang et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…In the United States, S. aureus causes an estimated 240,000 cases of SFP annually, with 1064 hospitalizations and six deaths (Hu et al., 2020). Currently, the elevated prevalence of S. aureus in ready‐to‐eat (RTE) meat products is a public health concern (Cruzen et al., 2022; Y. T. Wang et al., 2019). From 2013 to 2018, the isolation rate of S. aureus in 4264 retail meat samples was 18.2% (777/4264) in China (Sadiq et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready‐to‐eat cooked beef contact surfaces

Cheng

Jiang

Zhang

et al. 2023

Journal of Food Science

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Staphylococcus aureus is a food‐borne pathogen that quickly forms biofilm on meat contact surfaces and thus poses a serious threat to the safety of the meat industry. This study evaluated the attachment, survival, and growth of S. aureus biofilm with exposure to environmental factors in the meat industry by simulated ready‐to‐eat (RTE) cooked beef product contamination scenarios. The results indicated that the meat‐borne S. aureus biofilm formation dynamic could be divided into four different phases: initial adhesion (4–12 h), exponential (12–24 h), slow growth (1–3 days), and stationary (3–7 days). Meat‐borne S. aureus has strong adhesion and biofilm formation ability, and its biofilm exhibits persistence, high‐intensity metabolic activity, aerotaxis, and strain heterogeneity. This study has also demonstrated that in the long‐term existence of meat‐borne S. aureus biofilm on stainless steel and plexiglass surfaces (>7 days, 7.2–8.8 log CFU/cm2), expose to RTE cooked beef products, may cause it to become high‐risk contaminated food. Meat‐borne S. aureus that forms a dense and rough concave‐convex in the shape of biofilm architecture was observed by scanning electron microscopy, consisting of complex components and adhesion of living and dead cells. This was further confirmed by the meat‐borne S. aureus biofilm on the stainless steel surface by attenuated total reflectance Fourier transformed infrared spectroscopy, and the dominant peaks in biofilm spectra were mainly associated with proteins, polysaccharides, amino acid residues, and phospholipids (>50%). These findings may help in the identification of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. Practical Application This study revealed the meat‐borne S. aureus biofilm formation mechanism and found that it exhibited strong colonization and biofilm‐forming ability, which can persist on the contact surfaces of ready‐to‐eat beef products. These initial findings could provide information on the behavior of meat‐borne S. aureus biofilm attached to meat contact surfaces under conditions commonly encountered in meat environments, which help to support the determination of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. It was also helpful in controlling biofilm contamination and improving meat safety to minimize it.

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