scholarly journals Inactivation of Enterohemorrhagic Escherichia coli in Rumen Content- or Feces-Contaminated Drinking Water for Cattle

2006 ◽  
Vol 72 (5) ◽  
pp. 3268-3273 ◽  
Author(s):  
Tong Zhao ◽  
Ping Zhao ◽  
Joe W. West ◽  
John K. Bernard ◽  
Heath G. Cross ◽  
...  
Keyword(s):  
Drinking Water ◽  
Lactic Acid ◽  
Chlorine Dioxide ◽  
Caprylic Acid ◽  
Acid Treatment ◽  
Calcium Sulfate ◽  
Rumen Content ◽  
E Coli ◽  
Water Treatments ◽  
On Farm

ABSTRACT Cattle drinking water is a source of on-farm Escherichia coli O157:H7 transmission. The antimicrobial activities of disinfectants to control E. coli O157:H7 in on-farm drinking water are frequently neutralized by the presence of rumen content and manure that generally contaminate the drinking water. Different chemical treatments, including lactic acid, acidic calcium sulfate, chlorine, chlorine dioxide, hydrogen peroxide, caprylic acid, ozone, butyric acid, sodium benzoate, and competing E. coli, were tested individually or in combination for inactivation of E. coli O157:H7 in the presence of rumen content. Chlorine (5 ppm), ozone (22 to 24 ppm at 5�C), and competing E. coli treatment of water had minimal effects (<1 log CFU/ml reduction) on killing E. coli O157:H7 in the presence of rumen content at water-to-rumen content ratios of 50:1 (vol/wt) and lower. Four chemical-treatment combinations, including (i) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.05% caprylic acid (treatment A); (ii) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.1% sodium benzoate (treatment B); (iii) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 0.5% butyric acid (treatment C); and (iv) 0.1% lactic acid, 0.9% acidic calcium sulfate, and 100 ppm chlorine dioxide (treatment D); were highly effective (>3 log CFU/ml reduction) at 21�C in killing E. coli O157:H7, O26:H11, and O111:NM in water heavily contaminated with rumen content (10:1 water/rumen content ratio [vol/wt]) or feces (20:1 water/feces ratio [vol/wt]). Among them, treatments A, B, and C killed >5 log CFU E. coli O157:H7, O26:H11, and O111:NM/ml within 30 min in water containing rumen content or feces, whereas treatment D inactivated approximately 3 to 4 log CFU/ml under the same conditions. Cattle given water containing treatment A or C or untreated water (control) ad libitum for two 7-day periods drank 15.2, 13.8, and 30.3 liters/day, respectively, and cattle given water containing 0.1% lactic acid plus 0.9% acidic calcium sulfate (pH 2.1) drank 18.6 liters/day. The amounts of water consumed for all water treatments were significantly different from that for the control, but there were no significant differences among the water treatments. Such treatments may best be applied periodically to drinking water troughs and then flushed, rather than being added continuously, to avoid reduced water consumption by cattle.

Microbiological and Sensory Attributes of Retail Cuts of Beef Treated with Acetic and Lactic Acid Solutions

1994 ◽  
Vol 57 (8) ◽  
pp. 665-670 ◽  
Author(s):  
KATHRYN L. KOTULA ◽  
RAVINDRANATH THELAPPURATE
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Inhibitory Effect ◽  
Practical Significance ◽  
Bacterial Populations ◽  
E Coli ◽  
Microbial Inhibition ◽  
Colony Forming Units ◽  
Sensory Qualities ◽  
Retail Cuts

This research characterized the effect of 0.6 and 1.2% acetic and lactic acids applied for 20 and 120 s at a temperature of 1 to 2°C on total colony forming units (CFU) and Escherichia coli counts, and sensory qualities including shear value, expressible moisture, color and sensory panel of retail cuts of beef rib steaks. Microbial inhibition was directly proportional to the concentration and times of treatment with a 1.2% acid treatment for 120 s being the most effective treatment for reducing microbial counts, for both acids. Although there were significant reductions (p &lt;0.05) in bacterial populations, these reductions which had a maximum of 2.0 log, were of questionable practical significance. The inhibitory effect of the acids decreased with storage time, up to 9 days. Treatment with both the acids resulted in paler meat (p &lt;0.05) than the non-treated control. There were no significant differences (p &gt;0.05) in shear values or expressible moisture due to acid treatment. Sensory panels reported only small differences between the samples. These results indicate that an aqueous acetic or lactic acid treatment of retail beef reduced total CFU and E. coli numbers immediately after treatment, but the magnitude was less than 1 log. However, a residual influence was observed so that after 3 and 9 days both acid treatments inhibited total CPU and E. coli growth by up to 2 logs compared with the non-treated control samples.

Reduction of Listeria monocytogenes and Salmonella Typhimurium on Blueberries through Brief Exposure to Antimicrobial Solutions Coupled with Freezing

2019 ◽  
Vol 82 (6) ◽  
pp. 926-930 ◽  
Author(s):  
DAVID F. BRIDGES ◽  
SHRAVANI TADEPALLI ◽  
RYAN ANDERSON ◽  
RONG ZHANG ◽  
VIVIAN C. H. WU
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Sodium Hypochlorite ◽  
Chlorine Dioxide ◽  
Acid Treatment ◽  
Frozen Storage ◽  
Short Exposure ◽  
Antimicrobial Effectiveness

ABSTRACT This study evaluated the efficacy of different brief-exposure antibacterial washes (≤3 min) coupled with frozen storage against Listeria monocytogenes and Salmonella Typhimurium on blueberries. Inoculated berries where treated with sodium hypochlorite (NaOCl, 200 ppm), chlorine dioxide (15 ppm), ozone (3 and 5 ppm), or lactic acid (2%) for short exposure times (10 s, 1 min, or 3 min), and antibacterial effectiveness was determined with or without an additional freezing hurdle (−12°C, 1 week). Wash treatments alone resulted maximum log reductions from 1.0 to 2.8, while the additional freezing step increased this to a range from 3.7 to 6.6. The greatest reduction of L. monocytogenes (6.6 log) and Salmonella Typhimurium (5.3 log) was observed after freezing combined with 3 min of exposure to 2% lactic acid or 200 ppm of NaOCl, respectfully. After treatment, no residue was measured by the methodologies used. However, lactic acid treatment resulted in changes of color and aroma. In conclusion, wash treatments of blueberries using short exposure times had antimicrobial effectiveness (1.0 to 2.8 log reductions) and can be enhanced by coupling with freezing. HIGHLIGHTS

Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef†

2001 ◽  
Vol 64 (1) ◽  
pp. 58-62 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
D. B. ROBERSON ◽  
T. H. STEVENSON ◽  
I. MERCADO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Acid Treatment ◽  
Pathogenic Bacteria ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Pathogen Reduction ◽  
Additional Reduction ◽  
Beef Carcass

Organic acids have been shown to be effective in reducing the presence of pathogenic bacteria on hot beef carcass surfaces; however, application for decontaminating chilled carcasses has not been fully evaluated. In this study, a postchill, 30-s lactic acid spray (500 ml of 4% l-lactic acid, 55°C) was applied onto outside rounds that had been contaminated with Escherichia coli O157:H7 and Salmonella Typhimurium, subsequent to prechill hot carcass treatments consisting of water wash alone or water wash followed by a 15-s lactic acid spray (250 ml of 2% l-lactic acid, 55°C). The prechill treatments reduced both pathogens by 3.3 to 3.4 log cycles (water wash alone) to 5.2 log cycles (water wash and lactic acid). In all cases, the postchill acid treatment produced an additional reduction in E. coli O157:H7 of 2.0 to 2.4 log cycles and of 1.6 to 1.9 log cycles for Salmonella Typhimurium. The counts of both pathogens remained significantly lower in ground beef produced from the outside rounds that received prechill and postchill acid spray than from those that received a postchill spray only. These data indicate that organic acid sprays may be successfully applied for pathogen reduction in beef carcass processing after the cooler, especially when combined with prechill treatments.

scholarly journals Acidifier alami air perasaan jeruk nipis (Citrus aurantiun) sebagai pengganti antibiotik growth promotor ayam broiler

2018 ◽  
Vol 16 (2) ◽  
pp. 27
Author(s):  
K Hidayat ◽  
S Wibowo ◽  
L A Sari ◽  
A Darmawan
Keyword(s):  
Drinking Water ◽  
Lactic Acid ◽  
Broiler Chickens ◽  
Lemon Juice ◽  
Feed Consumption ◽  
Control Treatment ◽  
Growth Promoter ◽  
Feed Conversion ◽  
Lime Juice ◽  
E Coli

ABSTRAK<br /><br />Penelitian ini bertujuan untuk mengevaluasi pemberian air jeruk nipis dalam air minum sebagai pengganti antibiotic growth promotor terhadap performa dan populasi mikroba usus halus ayam broiler. Ayam broiler yang digunakan dalam penelitian ini yaitu 90 ekor ayam broiler dipelihara dari umur 1 hari hingga umur 28 hari. Penelitian ini menggunakan rancangan acak lengkap dengan 3 perlakuan dan 3 ulangan. Perlakuan ini yaitu P0= Ransum + air minum tanpa perasan air jeruk nipis (kontrol), P1= Ransum + air minum dengan perasan air jeruk nipis hingga pH air minum menjadi 5, P2= Ransum + air minum dengan perasan air jeruk nipis hingga pH air minum menjadi 3. Peubah yang diamati dalam penelitian ini yaitu konsumsi pakan, pertambahan bobot badan, konversi pakan, populasi bakteri E. coli, populasi bakteri asam laktat, dan mortalitas. Hasil penelitian ini menunjukkan bahwa pemberian air perasan jeruk nipis dalam air minum tidak memberikan efek berbeda nyata pada pertambahan bobot badan, konsumsi ransum, konversi ransum, populasi E. coli, akan tetapi perlakuan memberikan efek berbeda nyata (P&lt;0.05) pada populasi bakteri asam laktat yang terdapat pada digesta usus halus ayam broiler. Pemberian perasaan air jeruk nipis dapat meningkatkan efisiensi pakan sebesar 3,3 %.<br /><br />Kata kunci : Ayam broiler, acidifier, jeruk nipis, performa, E. coli, bakteri asam laktat<br /><br />ABSTRACT<br /><br />The purpose of this study was to evaluate the effect of lime juice in drinking water as antibiotic growth promoter substitute on broiler performance and intestine microbial population. This study used 90 broiler chickens that were reared up to 28 days. This experiment was designed as a completely randomized design with 3 treatments and 3 replications; P0= Diet + drinking water without lime juice (control treatment), P1= Diet + drinking water with lemon juice (pH=5), P2= Diet + drinking water with lime juice (pH =3). The results of this study showed that all treatments did not affect weight gain, feed consumption, feed conversion, E. coli population. The treatment of drinking water with lime juice at pH =3 significantly increased (P&lt;0.05) lactic acid population. Utilization of lime juice in drinking water at pH 5 increase 3,3% of feed efficiency and reduce the mortality rate.<br /><br />Key words: lime juice, broiler perfomance, lactic acid bacteria

scholarly journals Effect of Lactic Acid Treatment on E. coli and Coliform Growth in Ground Beef after Different Storage Periods and Retail Display Days

2018 ◽  
Vol 2 (2) ◽  
pp. 144-144
Author(s):  
K. Rodriguez ◽  
K. Cerjan ◽  
E. Mahalitc ◽  
A. Calle ◽  
M. Brashears ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Ground Beef ◽  
E Coli ◽  
Retail Display

Influence of drinking water treatments on chlorine dioxide consumption and chlorite/chlorate formation

2014 ◽  
Vol 54 ◽  
pp. 44-52 ◽  
Author(s):  
Sabrina Sorlini ◽  
Francesca Gialdini ◽  
Michela Biasibetti ◽  
Carlo Collivignarelli
Keyword(s):  
Drinking Water ◽  
Chlorine Dioxide ◽  
Water Treatments

Effect of Xylitol on Adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to Beef Carcass Surfaces

2008 ◽  
Vol 71 (2) ◽  
pp. 405-410 ◽  
Author(s):  
J. E. SAWYER ◽  
S. T. GREINER ◽  
G. R. ACUFF ◽  
L. M. LUCIA ◽  
E. CABRERA-DIAZ ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Minimal Impact ◽  
E Coli ◽  
Cell Counts ◽  
Meat Samples ◽  
Water Treatments

Effects of 10% xylitol (a five-carbon sugar alcohol) on adhesion of Escherichia coli O157:H7 and Salmonella Typhimurium to meat surfaces were examined with three approaches. First, beef outside round was inoculated with rifampin-resistant E. coli O157:H7 and Salmonella Typhimurium dispersed in xylitol or peptone solution. Samples were rinsed with water or not rinsed in a 2 × 2 factorial arrangement. No interaction existed between inoculum and rinsing treatments (P &gt; 0.84). Incubation in xylitol had minimal impact on pathogen adhesion (P &gt; 0.76); however, rinsing reduced pathogen cell counts (P &lt; 0.01). Second, meat samples were treated with water, xylitol, or no rinse; inoculated with pathogens dispersed in peptone solution (8.6 log CFU/ml for each pathogen); and then treated with water, xylitol, or no rinse in a 3 × 3 factorial arrangement. No interactions were observed (P &gt; 0.50). Postinoculation rinsing reduced pathogen loads (P &lt; 0.01) without difference between water and xylitol (P &gt; 0.64). Third, carcass surfaces inoculated with pathogens (5.5 log CFU/cm2) were treated with 35°C water wash, 2.5% l-lactic acid spray, 10% xylitol spray, lactic acid plus xylitol, or hot water plus xylitol. Lactic acid treatments reduced Salmonella Typhimurium at0h(P &lt; 0.01) and 24 h (P &lt; 0.02). Hot water treatments tended to reduce Salmonella Typhimurium at0h(P &lt; 0.07). Xylitol did not reduce pathogens (P &gt; 0.62) or increase effectiveness of other treatments. Xylitol does not influence E. coli O157:H7 and Salmonella Typhimurium adhesion to meat surfaces.

Identification of Escherichia coli O157:H7 Surrogate Organisms To Evaluate Beef Carcass Intervention Treatment Efficacy

2010 ◽  
Vol 73 (10) ◽  
pp. 1864-1874 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
RYAN J. ALGINO ◽  
BARBARA H. INGHAM ◽  
RONALD F. SCHELL
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Efficacy ◽  
Acid Treatment ◽  
Starter Culture ◽  
Hot Water ◽  
E Coli ◽  
Beef Carcass

We compared the survival of potential pathogen surrogates—meat-hygiene indicators (non–Escherichia coli coliforms), biotype I E. coli, and lactic acid bacteria starter cultures—with survival of an E. coli O157:H7 (ECO157:H7) inoculum in beef carcass intervention trials. Survival of one lactic acid bacteria starter culture (Bactoferm LHP Dry [Pediococcus acidilactici and Pediococcus pentosaceus]), a five-isolate biotype I inoculum, and a five-isolate non–E. coli coliform inoculum, was compared with survival of a 12-isolate ECO157:H7 inoculum in interventions by using beef brisket (adipose and lean), cod fat membrane, or neck tissue. Treatments were grouped by abattoir size: small (6-day dry aging; 22°C acid treatment [2.5% acetic acid, 2% lactic acid, or Fresh Bloom], followed by 1-day dry aging; hot water) and large (warm acid treatment [5% acetic acid or 2% lactic acid] with or without a preceding hot water treatment). Reductions in pathogen and surrogate inocula were determined with excision sampling. A surrogate was considered a suitable replacement for ECO157:H7 if the intervention produced a reduction in surrogate levels that was not significantly greater (P ≥ 0.05) than that observed for ECO157:H7. All three surrogate inocula were suitable as ECO157 surrogates for dry aging and acid spray plus dry-aging treatments used by small abattoirs. No one inoculum was suitable as an ECO157 surrogate across all intervention treatments used by large abattoirs. Effects seen on neck tissue were representative of other tissues, and the low value of the neck supports its use as the location for evaluating treatment efficacy in in-plant trials. Results support using nonpathogenic surrogate organisms to validate beef carcass intervention efficacy.

In-Plant Evaluation of a Lactic Acid Treatment for Reduction of Bacteria on Chilled Beef Carcasses†

2001 ◽  
Vol 64 (5) ◽  
pp. 738-740 ◽  
Author(s):  
A. CASTILLO ◽  
L. M. LUCIA ◽  
I. MERCADO ◽  
G. R. ACUFF
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Surface Region ◽  
Total Coliform ◽  
Hot Water ◽  
Plate Count ◽  
Bacterial Populations ◽  
E Coli ◽  
Time Of Application ◽  
Beef Carcasses

The effectiveness of a lactic acid treatment consisting of spraying a 4% l-lactic acid solution (55°C at source) on chilled beef carcasses to reduce bacterial populations was tested in a commercial slaughter environment. All carcasses had been treated with a proprietary decontamination treatment composed of a hot water spray followed by a lactic acid spray prior to chilling. Bacterial groups used to indicate reductions included aerobic plate count (APC), total coliform count, and Escherichia coli count, and samples were examined from the brisket, the clod, and the neck regions of 40 untreated and 40 treated carcass sides. Depending on the carcass surface region, APCs were reduced by 3.0 to 3.3 log cycles. Log coliform and E. coli counts were consistently reduced to undetectable levels. The small reductions observed for coliforms are attributable to counts on untreated carcasses already being near the lower detection limit of the counting method. The percentage of samples with detectable numbers of coliforms (positive samples) on untreated carcasses ranged from 52.5 to 92.5%, while 0.0% of the samples collected from treated carcasses contained detectable coliforms. Percent E. coli-positive samples ranged from 7.5 to 30.0% on untreated carcasses and 0.0% after treatment of carcass sides. These results indicate that a hot lactic acid spray with increased concentration and time of application may be effectively implemented for an additional decontamination treatment of chilled beef carcasses prior to fabrication.

scholarly journals Treatments Using Hot Water Instead of Lactic Acid Reduce Levels of Aerobic Bacteria and Enterobacteriaceae and Reduce the Prevalence of Escherichia coli O157:H7 on Preevisceration Beef Carcasses†

2006 ◽  
Vol 69 (8) ◽  
pp. 1808-1813 ◽  
Author(s):  
JOSEPH M. BOSILEVAC ◽  
XIANGWU NOU ◽  
GENEVIEVE A. BARKOCY-GALLAGHER ◽  
TERRANCE M. ARTHUR ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Hot Water ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Beef Carcasses ◽  
Plate Counts ◽  
Water Treatments ◽  
Better Than

Lactic acid has become the most commonly used organic acid for treatment of postevisceration beef carcasses. Many processors have also implemented 2% lactic acid washes on preevisceration carcasses. We previously demonstrated that hot water washing and steam vacuuming are effective carcass interventions. Because of the effectiveness of hot water, we compared its use with that of lactic acid as a preevisceration wash in a commercial setting. A commercial hot water carcass wash cabinet applying 74°C (165°F) water for 5.5 s reduced both aerobic plate counts and Enterobacteriaceae counts by 2.7 log CFU/100 cm2 on preevisceration carcasses. A commercial lactic acid spray cabinet that applied 2% l-lactic acid at approximately 42°C (105 to 110°F) to preevisceration carcasses reduced aerobic plate counts by 1.6 log CFU/100 cm2 and Enterobacteriaceae counts by 1.0 log CFU/100 cm2. When the two cabinets were in use sequentially, i.e., hot water followed by lactic acid, aerobic plate counts were reduced by 2.2 log CFU/100 cm2 and Enterobacteriaceae counts were reduced by 2.5 log CFU/100 cm2. Hot water treatments reduced Escherichia coli O157:H7 prevalence by 81%, and lactic acid treatments reduced E. coli O157:H7 prevalence by 35%, but the two treatments in combination produced a 79% reduction in E. coli O157:H7, a result that was no better than that achieved with hot water alone. These results suggest that hot water would be more beneficial than lactic acid for decontamination of preevisceration beef carcasses.

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