Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium

After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified sodium chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.

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Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef

Journal of Food Protection ◽

10.4315/0362-028x-72.8.1616 ◽

2009 ◽

Vol 72 (8) ◽

pp. 1616-1623 ◽

Cited By ~ 23

Author(s):

ALEJANDRO ECHEVERRY ◽

J. CHANCE BROOKS ◽

MARKUS F. MILLER ◽

JESSE A. COLLINS ◽

GUY H. LONERAGAN ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Intervention Strategies ◽

Sodium Chlorite ◽

Point System ◽

Escherichia Coli O157 ◽

E Coli ◽

Beef Products

After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Department of Agriculture, Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point system, due to potential risk to the consumers. The purpose of this study was to determine the effectiveness of different intervention strategies (lactic acid, lactic acid bacteria, and acidified sodium chlorite) to control E. coli O157:H7 and Salmonella enterica serotype Typhimurium definitive phage type 104 in mechanically tenderized and brine-enhanced beef strip loins when applied to the steaks prior to packaging and shipment for processing. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 2.0 and 4.0 log CFU/g (from an initial inoculation level of 5.0 log) after mechanical tenderization, and at levels of 1.0 to 3.0 log CFU/g after injection, with all the interventions consistently presenting lower microbial counts (P < 0.05) than did the controls. Lactic acid bacteria reduced internal E. coli O157:H7 loads 1.2 to >2.2 log cycles, while the acidified sodium chlorite and lactic acid reduced them between 0.8 and 3.0 log, respectively. Salmonella Typhimurium DT 104 was also reduced internally after application of all interventions between 0.9 and 2.2 log. The application of antimicrobials to the steaks prior to packaging and shipment on day 0 was effective in reducing internalization of both pathogens in nonintact beef products stored for both 14 and 21 days.

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Lactic acid bacteria biofilms and their ability to mitigate Escherichia coli O157:H7 surface colonization

Letters in Applied Microbiology ◽

10.1111/lam.13509 ◽

2021 ◽

Author(s):

L Cisneros ◽

N Cattelan ◽

MI Villalba ◽

C. Rodriguez ◽

DO Serra ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Escherichia Coli O157 ◽

Surface Colonization

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Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Jurnal Kedokteran Brawijaya ◽

10.21776/ub.jkb.2021.031.04.2 ◽

2021 ◽

Vol 31 (4) ◽

pp. 2

Author(s):

IDSAP Peramiarti

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salmonella Typhimurium ◽

Pathogenic Bacteria ◽

Test Method ◽

P Value ◽

E Coli ◽

Significant Difference

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.<p class="Default" align="center"> </p>

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Survival of Escherichia coli O157:H7 after application of lactic acid bacteria

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.9332 ◽

2018 ◽

Vol 99 (4) ◽

pp. 1548-1553 ◽

Cited By ~ 2

Author(s):

Angela Laury-Shaw ◽

Sara Elizabeth Gragg ◽

Alejandro Echeverry ◽

Mindy M Brashears

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Escherichia Coli O157

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Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree

Journal of Applied Microbiology ◽

10.1111/j.1365-2672.2006.02996.x ◽

2006 ◽

Vol 101 (5) ◽

pp. 1140-1151 ◽

Cited By ~ 15

Author(s):

J.-H. Shin ◽

S.-Y. Lee ◽

R.H. Dougherty ◽

B. Rasco ◽

D.-H. Kang

Keyword(s):

Escherichia Coli ◽

Acetic Acid ◽

Listeria Monocytogenes ◽

Salmonella Typhimurium ◽

Acid Treatment ◽

Combined Effect ◽

Escherichia Coli O157 ◽

Mild Heat ◽

Acetic Acid Treatment

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Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

Journal of Food Protection ◽

10.4315/0362-028x-64.8.1145 ◽

2001 ◽

Vol 64 (8) ◽

pp. 1145-1150 ◽

Cited By ~ 10

Author(s):

NAVEEN CHIKTHIMMAH ◽

RAMASWAMY C. ANANTHESWARAN ◽

ROBERT F. ROBERTS ◽

EDWARD W. MILLS ◽

STEPHEN J. KNABEL

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Ph ◽

Escherichia Coli O157 ◽

Quality Changes ◽

E Coli ◽

Fermented Product ◽

Nacl Concentration ◽

Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

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