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

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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Corrigendum: Prevalence of shiga toxin producing Escherichia coli, Salmonella enterica and Listeria monocytogenes at public access watershed sites in a California Central Coast agricultural region

Frontiers in Cellular and Infection Microbiology ◽

10.3389/fcimb.2014.00058 ◽

2014 ◽

Vol 4 ◽

Cited By ~ 2

Author(s):

Lisa Gorski ◽

Michael B. Cooley ◽

Beatriz QuiÃ±ones ◽

David Oryang ◽

Robert E. Mandrell

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Shiga Toxin ◽

Salmonella Enterica ◽

Public Access ◽

Central Coast ◽

Agricultural Region

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Single- and Dual-Species Biofilm Formation by Shiga Toxin-Producing Escherichia coli and Salmonella, and Their Susceptibility to an Engineered Peptide WK2

Microorganisms ◽

10.3390/microorganisms9122510 ◽

2021 ◽

Vol 9 (12) ◽

pp. 2510

Author(s):

Zhi Ma ◽

Xia Tang ◽

Kim Stanford ◽

Xiaolong Chen ◽

Tim A. McAllister ◽

...

Keyword(s):

Escherichia Coli ◽

Stainless Steel ◽

Foodborne Pathogens ◽

Shiga Toxin ◽

Salmonella Enterica ◽

Biofilm Formation ◽

Single Species ◽

Protein Labeling ◽

Cross Contamination ◽

Temporal And Spatial

Shiga toxin-producing Escherichia coli (STEC) and Salmonella enterica are important foodborne pathogens capable of forming both single- and multi-species biofilms. In this study, the mono- and dual-species biofilms were formed by STEC O113:H21 and Salmonella enterica serovar Choleraesuis 10708 on stainless steel in the presence of beef juice over 5 d at 22 °C. The dual-species biofilm mass was substantially (p < 0.05) greater than that produced by STEC O113:H21 or S. Choleraesuis 10708 alone. However, numbers (CFU/mL) of S. Choleraesuis 10708 or STEC O113:H21 cells in the dual-species biofilm were (p < 0.05) lower than their respective counts in single-species biofilms. In multi-species biofilms, the sensitivity of S. Choleraesuis 10708 to the antimicrobial peptide WK2 was reduced, but it was increased for STEC O113:H21. Visualization of the temporal and spatial development of dual-species biofilms using florescent protein labeling confirmed that WK2 reduced cell numbers within biofilms. Collectively, our results highlight the potential risk of cross-contamination by multi-species biofilms to food safety and suggest that WK2 may be developed as a novel antimicrobial or sanitizer for the control of biofilms on stainless steel.

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A brief overview of emergencies and dissemination of Shiga-toxin-producing E. coli (STEC) and Salmonella enterica serovar Typhimurium DT104 in humans and food producing animals

Archives of Veterinary Medicine ◽

10.46784/eavm.v13i2.239 ◽

2020 ◽

Vol 13 (2) ◽

pp. 5-15

Author(s):

Maja Velhner ◽

Branko Velebit ◽

Dalibor Todorović ◽

Miloš Pelić ◽

Suzana Vidaković Knežević ◽

...

Keyword(s):

Escherichia Coli ◽

Foodborne Pathogens ◽

Shiga Toxin ◽

Salmonella Enterica ◽

Salmonella Enterica Serovar Typhimurium ◽

Management Practice ◽

Phage Type ◽

Resistance Mechanisms ◽

Transmission Mechanisms ◽

Serovar Typhimurium

Shiga-toxin-producing Escherichia coli (STEC) and Salmonella enterica serovar Typhimurium (STDT104) are foodborne pathogens of public health significance. It is less known that Shiga-toxin-producing Escherichia coli (with cattle being the most probable natural reservoir) can be isolated from pigs, sheep and wildlife as well. The basic information about detection of Shiga-toxin-producing genes in STEC as well as the origin of Salmonella Typhimurium definite phage type 4 (STDT4) the virulence and resistance mechanisms including their distribution in the world is presented. Due to the foodborne transmission mechanisms we emphasize the role of veterinary scientist in Serbia in implementing good management practice on animal farms and in strengthening laboratory diagnostic capacities.

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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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