Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

The seasonal prevalence of Escherichia coli O157:H7, Salmonella, non-O157 E. coli (STEC), and stx-harboring cells was monitored at three Midwestern fed-beef processing plants. Overall, E. coli O157:H7 was recovered from 5.9% of fecal samples, 60.6% of hide samples, and 26.7% of carcasses sampled before the preevisceration wash. This pathogen also was recovered from 1.2% (15 of 1,232) of carcasses sampled at chilling (postintervention) at approximate levels of <3.0 cells per 100 cm2. In one case, the E. coli O157:H7 concentration dropped from ca. 1,100 cells per 320 cm2 at the preevisceration stage to a level that was undetectable on ca. 2,500 cm2 at the postintervention stage. The prevalence of E. coli O157:H7 in feces peaked in the summer, whereas its prevalence on hide was high from the spring through the fall. Overall, Salmonella was recovered from 4.4, 71.0, and 12.7% of fecal, hide, and preevisceration carcass samples, respectively. Salmonella was recovered from one postintervention carcass (of 1,016 sampled). Salmonella prevalence peaked in feces in the summer and was highest on hide and preevisceration carcasses in the summer and the fall. Non-O157 STEC prevalence also appeared to vary by season, but the efficiency in the recovery of isolates from stx-positive samples ranged from 37.5 to 83.8% and could have influenced these results. Cells harboring stx genes were detected by PCR in 34.3, 92.0, 96.6, and 16.2% of fecal, hide, preevisceration carcass, and postintervention carcass samples, respectively. The approximate level of non-O157 STEC and stx-harboring cells on postintervention carcasses was ≥3.0 cells per 100 cm2 for only 8 of 199 carcasses (4.0%). Overall, the prevalence of E. coli O157:H7, Salmonella, and non-O157 STEC varied by season, was higher on hides than in feces, and decreased dramatically, along with pathogen levels, during processing and during the application of antimicrobial interventions. These results demonstrate the effectiveness of the current interventions used by the industry and highlight the significance of hides as a major source of pathogens on beef carcasses.

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Evaluation of Antimicrobial Interventions Applied to Bob Veal Carcasses Inoculated with Shiga Toxin-Producing Escherichia Coli (Stec) Surrogates before and after Chilling

Meat and Muscle Biology ◽

10.22175/rmc2018.120 ◽

2018 ◽

Vol 2 (2) ◽

pp. 135-135

Author(s):

C. L. Thomas ◽

H. Thippareddi ◽

S. Kumar ◽

M. Rigdon ◽

R. Mckee ◽

...

Keyword(s):

Escherichia Coli ◽

Shiga Toxin ◽

Before And After ◽

Antimicrobial Interventions

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Isolation of Shiga toxin-producing strains of Escherichia coli from beef and swine carcasses and the characterization of their genes

Regulatory Mechanisms in Biosystems ◽

10.15421/021840 ◽

2018 ◽

Vol 9 (2) ◽

pp. 275-780 ◽

Cited By ~ 1

Author(s):

O. М. Berhilevych ◽

V. V. Kasianchuk ◽

O. M. Deriabin ◽

M. D. Kukhtyn

Keyword(s):

Escherichia Coli ◽

Shiga Toxin ◽

Raw Material ◽

Animal Origin ◽

E Coli ◽

Food Of Animal Origin ◽

Beef Carcasses ◽

Positive Isolate ◽

Stx1 Gene ◽

Beef Carcass

Escherichia coli is part of the normal microflora of the intestinal tract of humans and warm-blooded animals, but its presence in raw material and food of animal origin is considered as fecal contamination and can be very dangerous for consumers. The determination of the number of E. coli in raw material and food is important because among them can be pathogenic strains. The most dangerous strains are considered enterohemorrhagic E. coli as a causative agent of severe bloody diarrhea and hemorrhagic uremic syndrome in humans through the production of Shiga-toxin, which is the main virulence factor, responsible for disease. The aim of this study was to identify the prevalence of Shiga toxin-producing strains of E. coli (STEC) from swabs of beef and swine carcass in slaughterhouses in Ukraine and characterize their genes, which are responsible for pathogenic properties. A total of 230 samples of swabs from beef (130) and swine (100) carcasses were obtained from 5 slaughterhouses in Ukraine between 2012 and 2015. Samples of swabs from carcasses were randomly selected at the final point of the process after the final washing of the carcass from the following areas: distal hind limb, abdomen (lateral and medial) from swine carcasses, brisket, flank and flank groin areas from beef carcasses. All samples were examined by culture-dependent method, after that each positive isolate of STEC was analyzed by multiplex PCR to detect the stx1, stx2, and eae genes. Out of 230 collected samples, seven (7.2%) were contaminated with STEC. The highest prevalence of STEC was found in swabs from beef carcasses (8.1%) in comparison to swabs from swine carcasses (5.7%). The stx1 gene was the predominant gene detected in all STEC positive samples. The eae gene was found in one of the examined isolates from beef carcass. Three isolates from swabs of beef carcass carried both stx1 and stx2 genes, one isolate showed association between stx1 and eae genes, one isolate was positive for stx1 gene only. In swabs from swine carcasses (2 isolates) stx1 and stx2 genes were presented simultaneously. The results of this study suggested that fresh raw meat could be a potential vehicle for transmission of the Shiga toxin-producing strain of E. coli to humans. This is the first report of STEC prevalence in beef and swine carcasses in Ukraine and these data will be valuable for microbiological risk assessment and help the appropriate services to develop strategies to mitigate health risk.

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Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork

Meat Science ◽

10.1016/j.meatsci.2020.108309 ◽

2021 ◽

Vol 172 ◽

pp. 108309

Author(s):

L.C. Eastwood ◽

T.M. Taylor ◽

J.W. Savell ◽

K.B. Gehring ◽

A.N. Arnold

Keyword(s):

Escherichia Coli ◽

Shiga Toxin ◽

Salmonella Enterica ◽

Antimicrobial Interventions

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Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates†

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-403 ◽

2018 ◽

Vol 81 (5) ◽

pp. 762-768

Author(s):

JOSHUA D. HASTY ◽

JOHN A. HENSON ◽

GARY R. ACUFF ◽

DENNIS E. BURSON ◽

JOHN B. LUCHANSKY ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Ambient Temperature ◽

Shiga Toxin ◽

Hot Water ◽

E Coli ◽

Chemical Agents ◽

Antimicrobial Interventions ◽

Antimicrobial Intervention ◽

Additional Reduction

ABSTRACT Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin–producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no scalding treatments, spraying with 82.2°C water as a final wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60°C water (no chemicals added) for 4 min in a traditional hog scalding tank resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration 82.2°C water wash provided an additional 2.9-log CFU/100 cm2 reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2°C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2. Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than scalding without chemicals) in the surrogate population, and the first 82.2°C wash provided an additional 2.5-log CFU/100 cm2 reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.

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Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2006.06.028 ◽

2007 ◽

Vol 113 (2) ◽

pp. 237-241 ◽

Cited By ~ 35

Author(s):

J.J. Varela-Hernández ◽

E. Cabrera-Diaz ◽

M.A. Cardona-López ◽

L.M. Ibarra-Velázquez ◽

H. Rangel-Villalobos ◽

...

Keyword(s):

Escherichia Coli ◽

Shiga Toxin ◽

Escherichia Coli O157 ◽

Isolation And Characterization ◽

Beef Carcasses

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Validation of commonly used antimicrobial interventions on bob veal carcasses for reducing Shiga toxin producing Escherichia coli surrogate populations

Journal of Food Protection ◽

10.4315/jfp-20-458 ◽

2021 ◽

Author(s):

Chevise L. Thomas ◽

Harshavardhan Thippareddi ◽

Sanjay Kumar ◽

Macc Rigdon ◽

Robert W. Mckee ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Shiga Toxin ◽

Hot Water ◽

Peroxyacetic Acid ◽

E Coli ◽

Translocation Experiment ◽

Low Levels ◽

Antimicrobial Interventions ◽

Antimicrobial Treatments

Ruminants are natural reservoirs of Shiga toxin producing Escherichia coli (STEC), and the STEC can be easily transferred to carcasses during the conversion of animals to meat. Three experiments were conducted to validate the efficacy of lactic acid (4%; LA), peroxyacetic acid (300 ppm; PAA), and hot water (80˚C; HW) for their individual or combined abilities to reduce STEC surrogates on bob veal carcasses pre- and post-chill and through fabrication. In experiment 1, hot carcasses (n=9) were inoculated with a 5-strain cocktail (ca. 8 log CFU/mL) containing rifampicin-resistant surrogate Escherichia coli ( E. coli ; BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) and then treated with HW, LA, or PAA. Carcasses were then chilled (0±1°C; 24 h), split in half, and each side was treated with either LA or PAA. In experiment 2, hot carcasses (n=3) were inoculated and chilled (24 h). After 24 h, the carcasses were split, and each side was treated with either LA or PAA. For experiment 3, carcasses (n=3) were chilled for 24 h, split, inoculated, and treated with either LA or PAA. After chilling, carcasses from all three experiments were fabricated to subprimals and the cut surfaces were sampled to determine the translocation. Experiment 1 showed that LA+LA was the most effective ( P ≤ 0.05) treatment for reducing surrogate E. coli on veal. In experiments 2 and 3, LA and PAA were similar ( P > 0.05) in their abilities to reduce E. coli on chilled veal carcasses. In experiments 1 and 2, all antimicrobial treatments resulted in undetectable levels (< 0.2 log CFU/cm 2 ) of surrogate E. coli on cut surfaces after fabrication, while low levels (1.7 and 1.0 log CFU/cm 2 for LA and PAA, respectively) were observed in experiment 3. Of the antimicrobial interventions utilized, lactic acid was more effective for reducing STEC surrogate populations on veal carcasses, pre- and/or post-chill.

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Efficacy of Antimicrobial Compounds on Surface Decontamination of Seven Shiga Toxin–Producing Escherichia coli and Salmonella Inoculated onto Fresh Beef†

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-268 ◽

2015 ◽

Vol 78 (3) ◽

pp. 503-510 ◽

Cited By ~ 8

Author(s):

NORASAK KALCHAYANAND ◽

TERRANCE M. ARTHUR ◽

JOSEPH M. BOSILEVAC ◽

JOHN W. SCHMIDT ◽

RONG WANG ◽

...

Keyword(s):

Escherichia Coli ◽

Shiga Toxin ◽

Sodium Chlorite ◽

Antimicrobial Compounds ◽

Beef Processing ◽

Beef Carcasses ◽

Processing Plants ◽

Plate Counts ◽

Inoculation Study ◽

Antimicrobial Treatments

Several antimicrobial compounds have been used in commercial meat processing plants for decontamination of pathogens on beef carcasses, but there are many commercially available, novel antimicrobial compounds that may be more effective and suitable for use in beef processing pathogen-reduction programs. Sixty-four prerigor beef flanks (cutaneous trunci) were used in a study to determine whether hypobromous acid, neutral acidified sodium chlorite, and two citric acid–based antimicrobial compounds effectively reduce seven Shiga toxin–producing Escherichia coli (STEC) serogroups and Salmonella on the surface of fresh beef. Two cocktail mixtures were inoculated onto prerigor beef flank surfaces. Cocktail mixture 1 was composed of STEC serogroups O26, O103, O111, O145, and O157; and cocktail mixture 2 was composed of STEC serogroups O45, O121, and O157 and Salmonella. The inoculated fresh beef flanks were subjected to spray treatments with four antimicrobial compounds. Following antimicrobial treatments, both control and treated fresh beef samples were either enumerated immediately or were stored for 48 h at 4°C before enumeration. All four antimicrobial compounds caused 0.7- to 2.0-log reductions of STEC, Salmonella, aerobic plate counts, and Enterobacteriaceae. Results also indicated that the four antimicrobial compounds were as effective at reducing the six non-O157 STEC strains as they were at reducing E. coli O157:H7 on the surfaces of fresh beef. The recovery of all seven STEC strains and Salmonella in a low-inoculation study indicated that none of the four antimicrobial compounds eliminated all of the tested pathogens.

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