Validation of a Lactic Acid– and Citric Acid–Based Antimicrobial Product for the Reduction of Escherichia coli O157:H7 and Salmonella on Beef Tips and Whole Chicken Carcasses

Laury, Angela M.; Alvarado, Maldonado; Nace, Gary W.; Alvarado, Carla J.; Brooks, J. C.; Echeverry, Alejandro; Brashears, Mindy M.

doi:10.4315/0362-028x-72.10.2208

Cited by 59 publications

(40 citation statements)

References 24 publications

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“…Also, it seems that the reduction of pathogenic bacteria in the crop by LA resulted in reduced competition for nutrients between birds and microorganisms. Eventually, with decrease in competition for nutrient between birds and microorganisms, the digestibility of feeds and the absorption of nutrients in the gastrointestinal tract improved (Dibner & Buttin, 2002;Apajalahati et al, 2004;Garrido et al, 2004;Bourassa et al, 2005;Harris et al, 2006;Samanta & Ghosh, 2008;Laury et al, 2009;Hassan et al, 2010).In other studies, it has been reported that LA (for poultry) stimulates increased FI with increasing body weight changes (Dibner & Buttin, 2002;Apajalahati et al, 2004;Garrido et al, 2004;Bourassa et al, 2005;Harris et al, 2006;Samanta & Ghosh, 2008;Laury et al, 2009;Hassan et al, 2010). The use of diets containing LA resulted in the improvement of FI, as well as FCR.…”

Section: Discussionmentioning

confidence: 93%

“…Therefore, the acidic power of LA in the present trial can be compared with other organic acids used in the experiment (Garcia, 2007). It seems thatLA is more effective in reducing the population of pathogenic microorganisms in feed and GIT (Dibner & Buttin, 2002;Apajalahati et al, 2004;Garrido et al, 2004;Bourassa et al, 2005;Harris et al, 2006;Samanta & Ghosh, 2008;Laury et al, 2009;Hassan et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

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Effects of Organic Acids Supplement on Performance, Egg Traits, Blood Serum Biochemical Parameters and Gut Microflora in Female Japanese Quail (Coturnix coturnix japonica)

Fouladi

Ebrahimnezhad

Shahryar

et al. 2018

Rev. Bras. Cienc. Avic.

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This study was conducted to evaluate the effects of acetic acid, lactic acid, and butyric acid on the production performance, egg parameters (quality and quantity traits), blood and liver serum biochemical parameters and gastrointestinal tract microorganism on female Japanese quails. A total of 640 female Japanese quails aged 35-84 days were housedfor eight treatments with four replicates. They were arranged in completely randomized design (CRD) to evaluate the effects of basal diet (BD) with a supplement of acetic acid (AA), lactic acid (LA) and butyric acid (BA). The performance parameters to study this effect are feed intake, feed conversion ratio, egg traits such as egg weight, egg production, and egg mass along with specific gravity, internal quality unit (IQU), yolk and albumen indexes, and eggshell traits such as weight, thickness, and surface. It also includes blood serum biochemical parameters such as cholesterol, triglyceride, HDL, LDL, albumin, globulin, glucose, and gastrointestinal tract microflora (E.Coli and Salmonella). Eight dietary treatments were formulated by addition of organic acids such as BD without organic acids additive, BD with 124 mg/kg AA additive, BD with 104 mg/kg LA additive, BD with 113 mg/kg BA additive, BD with 63.5 mg/kg AA+53.5 mg/kg LA additive, BD with 63.5 mg/kg AA+57 mg/kg BA additive, BD with 53.5 mg/kg LA+57 mg/kg BA additive and BD with 41.6 mg/kg AA+35 mg/kg LA+37 mg/kg BA additive. The results showed that the diets containing BD+LA+BA+AA and BD+AA alone considerably increased feed intake, feed conversion ratio, egg weight, egg production and egg mass (p<0.01). The diets containing BD+AA and BD+LA significantly affected some quality traits such as eggshell thickness, eggshell weight (p<0.01), shell surface, and IQU (p<0.05). The diets containing BD+AA and BD+LA alone increased serum cholesterol, HDL, albumin, globulin and total protein significantly (p<0.01). Moreover, the groups containing BD+AA and BD+LA significantly decreased triglyceride contents in serum (p<0.05). The results showed that the diets containing BD+LA and BD+BA significantly decreased the E.Coli and Salmonella population in the gastrointestinal tract (p<0.01). Based on the experiment, it can beinferred that LA alone, or in combination with other organic acids, improved and showed positive effects on performance and egg traits in female Japanese quail.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Effects of Organic Acids Supplement on Performance, Egg Traits, Blood Serum Biochemical Parameters and Gut Microflora in Female Japanese Quail (Coturnix coturnix japonica)

Fouladi

Ebrahimnezhad

Shahryar

et al. 2018

Rev. Bras. Cienc. Avic.

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“…The results elucidated that recorded MIC were 1.25 and 2.5 % for sodium citrate and sodium lactate at 37°C. Laury et al (2009) conducted a study in which they sprayed a blend of citric and lactic acid on surface of broiler meat and noticed 1.3 logs CFU/mL reduction of Salmonella population while immersion of carcass in that solution for 20 s resulted a 2.3 logs CFU/mL of pathogenic microorganism and the description of decontamination potential of various organic acids against Escherichia coli 0157:H7 is elaborated in Table 4.…”

Section: Organic Acids As Antimicrobial Agentmentioning

confidence: 99%

“…These studies suggest the potential of aforementioned organic acids for decontamination of meat based products against pathogenic bacteria. Lean beef 2 % lactic acid 2 % lactic acid and alginate dip 0.50 log reduction 0.74 log reduction (Laury et al (2009) Lean beef and adipose tissues 1, 3, 5 % lactic, acetic, citric Pilot scale washer 1 to 2 log reduction (Harris et al 2006) Lean beef 1.5 % lactic, citric acid spray At 20-55°C 0.3 to 0.5 log reduction (Rojas et al 2007) Lean beef 1 % lactic acid 1 % acetic acid 1.5 % fumaric dip 0.78 log reduction 0.63 log reduction 1.96 log reduction (Cutter and Siragusa 1996) Chlorine Chlorine is among widely accepted and feasible intervention technology used for decontamination of animal origin products particularly in poultry and beef industry. Major benefits of using chlorine are that it is cheap, easy to apply in carcass and especially its efficiency against microbes including Gram-positive and negative bacteria.…”

Section: Organic Acids As Antimicrobial Agentmentioning

confidence: 99%

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

et al. 2015

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Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

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“…E. coli O157:H7 has been a constant concern to the food industry. Various antimicrobial sprays and treatment methods have been employed with partial success to actively reduce the bacterial contamination from beef carcasses and food products (9,25,26,30,45,47,55,59). This study observed that three vital cellular processes, cell division, biofilm formation, and pathogenicity, were all downregulated by FlhC.…”

Section: Discussionmentioning

confidence: 99%

Regulation of Cell Division, Biofilm Formation, and Virulence by FlhC in Escherichia coli O157:H7 Grown on Meat

Sule

Horne

Prüß

2011

Appl Environ Microbiol

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To understand the continuous problems that Escherichia coli O157:H7 causes as food pathogen, this study assessed global gene regulation in bacteria growing on meat. Since FlhD/FlhC of E. coli K-12 laboratory strains was previously established as a major control point in transducing signals from the environment to several cellular processes, this study compared the expression pattern of an E. coli O157:H7 parent strain to that of its isogenic flhC mutant. This was done with bacteria that had been grown on meat. Microarray experiments revealed 287 putative targets of FlhC. Real-time PCR was performed as an alternative estimate of transcription and confirmed microarray data for 13 out of 15 genes tested (87%). The confirmed genes are representative of cellular functions, such as central metabolism, cell division, biofilm formation, and pathogenicity. An additional 13 genes from the same cellular functions that had not been hypothesized as being regulated by FlhC by the microarray experiment were tested with real-time PCR and also exhibited higher expression levels in the flhC mutant than in the parent strain. Physiological experiments were performed and confirmed that FlhC reduced the cell division rate, the amount of biofilm biomass, and pathogenicity in a chicken embryo lethality model. Altogether, this study provides valuable insight into the complex regulatory network of the pathogen that enables its survival under various environmental conditions. This information may be used to develop strategies that could be used to reduce the number of cells or pathogenicity of E. coli O157:H7 on meat by interfering with the signal transduction pathways.

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Validation of a Lactic Acid– and Citric Acid–Based Antimicrobial Product for the Reduction of Escherichia coli O157:H7 and Salmonella on Beef Tips and Whole Chicken Carcasses

Cited by 59 publications

References 24 publications

Effects of Organic Acids Supplement on Performance, Egg Traits, Blood Serum Biochemical Parameters and Gut Microflora in Female Japanese Quail (Coturnix coturnix japonica)

Effects of Organic Acids Supplement on Performance, Egg Traits, Blood Serum Biochemical Parameters and Gut Microflora in Female Japanese Quail (Coturnix coturnix japonica)

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

Regulation of Cell Division, Biofilm Formation, and Virulence by FlhC in Escherichia coli O157:H7 Grown on Meat

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