The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

Pohlman, F.W.; Stivarius, M.R; McElyea, K.S; Johnson, Z. B.; Johnson, Michael G.

doi:10.1016/s0309-1740(01)00198-x

Cited by 56 publications

(33 citation statements)

References 11 publications

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“…In addition, the reduction levels observed in fourth and seventh group treated with HW followed by LA were greater (P < 0.05) than those observed in groups 3 and 6. Pohlman et al (2002) supported that order of treatment is the most important factor during multiple decontamination applications. Similarly, Gorman, Sofos, Morgan, Schmidt, and Smith (1995) reported the loss of activity of antimicrobial agents when followed by plain water spray washing, possibly due to the physical removal or dilution of the sanitizing agents.…”

Section: Resultsmentioning

confidence: 89%

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Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

et al. 2006

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Section: Resultsmentioning

confidence: 89%

“…Researchers reported that the order of application of antimicrobial treatments is important when using multiple intervention technologies (Pohlman, Stivarius, McElyea, Johnson, & Johnson, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

et al. 2006

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“…Because efficacy was not improved at increasing spray pressure, temperature, or exposure time (within the ranges evaluated in this study), application parameters of 25ЊC, 20 psi, and 30-s exposure time were selected to evaluate the effectiveness of 1% CPC treatment for controlling the outgrowth of L. monocytogenes on frankfurters during refrig- (20,25 erated storage and for determining the effect on naturally occurring microbial populations, color, and texture of noninoculated frankfurters.…”

Section: Resultsmentioning

confidence: 99%

“…Singh et al (22) reported that surface treatment of RTE polish sausages with 1% CPC resulted in no practically significant adverse effects on color. Other researchers have reported no negative effect and perhaps even a beneficial effect of CPC on the color of ground beef produced from CPC-treated beef trim (14,20).…”

Section: Monocytogenes Populations (Recovered On Mox) On Frankfurtersmentioning

confidence: 94%

Antimicrobial Activity of Cetylpyridinium Chloride against Listeria monocytogenes on Frankfurters and Subsequent Effect on Quality Attributes

Singh

Gill

Thippareddi

et al. 2005

Journal of Food Protection

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Frankfurters inoculated with Listeria monocytogenes were treated with 1% cetylpyridinium chloride (CPC) or with 1% CPC followed by a water rinse at various combinations of spray temperatures (25, 40, and 55ЊC), spray pressures (20, 25, and 35 psi), and times of exposure (30, 40, and 60 s). No significant differences (P Ͼ 0.05) were observed in the reductions achieved by 1% CPC ϩ water wash and those achieved with 1% CPC treatment alone. L. monocytogenes populations were reduced by ca. 1.7 log CFU/g immediately following treatment, with no differences (P Ͼ 0.05) observed for different spray temperatures, pressures, or exposure times. The effectiveness of 1% CPC spray treatment (at 25ЊC, 20 psi, and 30 s of exposure) against L. monocytogenes on vacuum-packaged frankfurters stored at 0 and 4ЊC for 42 days was then evaluated. Application of a 1% CPC surface spray to frankfurters immediately prior to packaging reduced L. monocytogenes concentrations by 1.4 to 1.7 log CFU/g and further restricted growth of the pathogen during 42 days of refrigerated storage, thereby meeting U.S. Department of Agriculture alternatives 1 and 2 criteria for Listeria control. CPC treatment reduced aerobic plate counts, lactic acid bacteria, yeasts and molds, total coliforms, and Escherichia coli populations on noninoculated frankfurters to below detectable limits. The 1% CPC treatment did not affect the color (L*, a*, and b* values) of frankfurters stored for 42 days at 0 or 4ЊC (P Ͼ 0.05). The effect of 1% CPC treatment on the firmness of frankfurters was also negligible.

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“…Multiple hurdle technology is the most common and most effective method for controlling risk of pathogens on meat (17,23,29,32). These systems include several sequential food safety interventions in a process to continually provide control through reduction of pathogens (4,17,23,29,32). At present, physical and chemical interventions such as steam pasteurization, hot water treatments, and antimicrobial solution treatments are the most effective interventions used in a U.S. beef harvest floor (14-16, 23, 30, 32).…”

mentioning

confidence: 99%

Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue

Scott

Yang

Geornaras

et al. 2015

Journal of Food Protection

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Studies were conducted to (i) determine whether inoculants of nonpathogenic Escherichia coli biotype I effectively served as surrogates for E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, and Salmonella when prerigor beef carcass tissue was treated with a commercially available blend of lactic acid and citric acid (LCA) at a range of industry conditions of concentration, temperature, and pressure; (ii) determine the antimicrobial efficacy of LCA; and (iii) investigate the use of surrogates to validate a hot water and LCA sequential treatment as a carcass spray intervention in a commercial beef harvest plant. In an initial laboratory study, beef brisket tissue samples were left uninoculated or were inoculated (∼6 log CFU/cm(2)) on the adipose side with E. coli O157:H7 (5-strain mixture), non-O157 Shiga toxin-producing E. coli (12-strain mixture), Salmonella (6-strain mixture), or nonpathogenic E. coli (5-strain mixture). Samples were left untreated (control) or were treated with LCA, in a spray cabinet, at one of eight combinations of solution concentration (1.9 and 2.5%), solution temperature (43 and 60°C), and application pressure (15 and 30 lb/in(2)). In a second study, the E. coli surrogates were inoculated (∼6 log CFU/cm(2)) on beef carcasses in a commercial facility to validate the use of a hot water treatment (92.2 to 92.8°C, 13 to 15 lb/in(2)) followed by an LCA treatment (1.9%, 50 to 51.7°C, 13 to 15 lb/in(2), 10 s). In the in vitro study, surrogate and pathogen bacteria did not differ in their response to the tested LCA treatments. Treatment with LCA reduced (P < 0.05) inoculated populations by 0.9 to 1.5 log CFU/cm(2), irrespective of inoculum type. The hot water and LCA sequential treatments evaluated in the commercial facility reduced (P < 0.05) the inoculated nonpathogenic E. coli surrogates on carcasses by 3.7 log CFU/cm(2). This study therefore provides the meat industry with data for this sequential multiple hurdle system for the operation parameters described.

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The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

Cited by 56 publications

References 11 publications

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Antimicrobial Activity of Cetylpyridinium Chloride against Listeria monocytogenes on Frankfurters and Subsequent Effect on Quality Attributes

Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue

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