Microbial Decontamination of Beef Carcass Surfaces by Lactic Acid, Acetic Acid, and Trisodium Phosphate Sprays

The present study was undertaken to investigate the effect of lactic acid (LA), acetic acid, (AA) and trisodium phosphate (TSP) spray on the microbiological population of beef carcass surfaces slaughtered in a traditional abattoir in Zagazig, Egypt. Higher microbial populations were determined on the shoulder than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher ( P < 0.01 ) microbial count than swabbing method. The application of LA (2%), AA (2%), and TSP (12%) sprays for 30 seconds significantly ( P < 0.01 ) reduced the microbial population counts on the beef surfaces by 0.9 to 2.2 logs. A complete inhibition of enterococci growth was achieved by LA and AA sprays. In general, LA and AA sprays were more efficient as antimicrobial agents than the TSP spray. Among the studied organisms, enterococci were the most reducible bacteria by LA and AA, followed by Enterobacteriaceae and coliforms, while Staphylococcus aureus being the least. This study also indicated that microbial populations determined on the shoulder were higher than on the thigh surfaces, and meat sampling by tissue excision technique yielded significantly higher ( P < 0.01 ) microbial count than swabbing method.

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Long-Term Effect of Alkaline, Organic Acid, or Hot Water Washes on the Microbial Profile of Refrigerated Beef Contaminated with Bacterial Pathogens after Washing†

Journal of Food Protection ◽

10.4315/0362-028x-61.3.300 ◽

1998 ◽

Vol 61 (3) ◽

pp. 300-306 ◽

Cited By ~ 38

Author(s):

WARREN J. DORSA ◽

CATHERINE N. CUTTER ◽

GREGORY R. SIRAGUSA

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Growth Suppression ◽

Hot Water ◽

Trisodium Phosphate ◽

Clostridium Sporogenes ◽

Bacterial Populations ◽

Microbial Profile ◽

Subsequent Storage ◽

Beef Carcass

The effect of 2% (vol/vol) lactic acid, 2% (vol/vol) acetic acid, 12% (wt/vol) trisodium phosphate, water at 72°C and water at 32°C washes on bacterial populations introduced onto beef carcass surfaces after treatment was determined for up to 21 days at 4°C in storage in vacuum packaging. Beef carcass short plates were collected from cattle immediately after slaughter and subjected to the above treatments or left untreated (C). Short plates were then inoculated with low levels (ca. <2 log10) of Listeria innocua, Salmonella typhimurium, Escherichia coli O157:H7, and Clostridium sporogenes cells contained in a bovine fecal cocktail. In general, growth of these four bacteria and of aerobic bacteria, lactic acid bacteria, and pseudomonads was suppressed or not observed when lactic acid or acetic acid treatments were used. Bacteria introduced to trisodium phosphate-treated tissue underwent some growth suppression, but to a lesser extent than on acid-treated tissue, and in some cases grew as well as on untreated beef surfaces. Water washes at 72 or 32°C offered little growth suppression of pathogens during subsequent storage when these bacteria were introduced to beef tissue after treatment. The use of a final lactic or acetic acid wash during the Processing of beef carcasses offers some residual efficacy in suppressing pathogen proliferation during refrigerated storage, should these bacteria be introduced immediately after carcass processing.

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MICROBIAL SUCCESS OF ETHANOL, LACTIC ACID AND ACETIC ACID DURING FERMENTATION OF COCOA SEEDS

10.31219/osf.io/hzecq ◽

2019 ◽

Author(s):

mulono apriyanto bin sugeng rijanto

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Microbial Population ◽

Acetic Acid Bacteria ◽

Microbial Populations ◽

Cocoa Bean ◽

Microbial Succession ◽

Cocoa Beans ◽

Cocoa Bean Fermentation ◽

Fermentation Substrate

The objectives of the study are: 1) to determine the composition of the original cocoa bean pulp as a substrate for fermentation; 2) evaluating the effect of variations in random cocoa bean fermentation techniques on microbial populations. The stages of research carried out are as follows (1) testing the composition and moisture content of asalan cocoa beans as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation techniques namely first treatment without addition of inoculum (control), second using S. cerevisiae (FNCC 3056) inoculum, L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively. - about 108 cfu / g is given simultaneously at the beginning of fermentation (IA). (3) gradual administration of inoculum yeast at the beginning of fermentation, lactic acid bacteria at 24 hours and acetic acid bacteria at 48 hours with a microbial population equal to the second treatment (IB). Fermentation is carried out for 120 hours. The temperature is set during fermentation, respectively 35 oC (first 24 hours), 45 oC (second 24 hours), 55 oC (third 24 hours) and 35 oC (last 48 hours). The results showed that during the fermentation of random cocoa beans showed that all treatments increased ethanol consumption in line with the increasing population of S. cerevisiae at the beginning of fermentation. Furthermore, L. lactis increases followed by lactic acid, at the end of A. aceti fermentation increases with acetic acid. From the results of this study it can be concluded that the rehydration of asalan cocoa beans can improve the composition of the pulp as a fermentation substrate. Microbial population shows that microbial succession has been demonstrated by the gradual addition of the inoculum.

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GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-33.11.516 ◽

1970 ◽

Vol 33 (11) ◽

pp. 516-520 ◽

Cited By ~ 32

Author(s):

T. E. Minor ◽

E. H. Marth

Keyword(s):

Staphylococcus Aureus ◽

Acetic Acid ◽

Lactic Acid ◽

Hydrochloric Acid ◽

Ph Value ◽

The Other ◽

Antagonistic Effects ◽

Pasteurized Milk ◽

Ph Values ◽

Effect On Growth

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.

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Effects of Acetic Acid, Lactic Acid and Trisodium Phosphate on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes†

Journal of Food Protection ◽

10.4315/0362-028x-60.6.619 ◽

1997 ◽

Vol 60 (6) ◽

pp. 619-624 ◽

Cited By ~ 89

Author(s):

WARREN J. DORSA ◽

CATHERINE N. CUTTER ◽

GREGORY R. SIRAGUSA

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Antimicrobial Treatment ◽

Listeria Innocua ◽

Trisodium Phosphate ◽

Aerobic Bacteria ◽

Escherichia Coli O157 ◽

Clostridium Sporogenes ◽

Antibiotic Resistant ◽

Beef Carcass

The microbial profiles of inoculated beef carcass tissue (BCT) were monitored during prolonged refrigerated vacuum-packaged storage following antimicrobial treatment. An industrial spray wash cabinet was used to deliver water (W), 1.5 and 3.0% lactic (LA) or acetic (AA) acid, or 12% trisodium phosphate (TSP) washes. Fresh unaltered bovine feces spiked with antibiotic-resistant strains of Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes were used to inoculate BCT prior to all treatments. The effect of treatments on bacterial populations was tracked by monitoring levels of specific-antibiotic-resistant(marked) bacteria along with mesophilic aerobic bacteria (APC), lactic acid bacteria (LAB), and pseudomonads for up to 21 days of storage at 5°C. Initial APC levels of approximately 5.6 log CFU/cm2 were reduced by 1.3to 2.0 log CFU/cm2 by LA, AA, and TSP treatments. Marked bacteria were reduced to <1.3 log CFU/cm2, remaining that way throughout the 21-day storage. TSP treatments were not different in effectiveness from acids for controlling growth of E. coli O157:H7 and C. sporogenes, but were less effective for APC, L. innocua, or LAB. The aerobic bacteria, L. innocua, and LAB had counts ≥7 log CFU/cm2 by 7 days in all but one case and by 14 days all had counts >7 log CFU/cm2 on the untreated controls and water-washed samples. Treatments generally added a degree of safety regarding the foodborne pathogens and pathogen models used for the present study when beef tissue was stored up to 21 days and in no case did the treatments appear to offer any competitive advantage to select microorganisms on BCT.

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Interventions for the Reduction of Salmonella Typhimurium DT 104 and Non-O157:H7 Enterohemorrhagic Escherichia coli on Beef Surfaces†

Journal of Food Protection ◽

10.4315/0362-028x-63.10.1326 ◽

2000 ◽

Vol 63 (10) ◽

pp. 1326-1332 ◽

Cited By ~ 55

Author(s):

CATHERINE N. CUTTER ◽

MILDRED RIVERA-BETANCOURT

Keyword(s):

Escherichia Coli ◽

Acetic Acid ◽

Lactic Acid ◽

Salmonella Typhimurium ◽

Enterohemorrhagic Escherichia Coli ◽

Hot Water ◽

Trisodium Phosphate ◽

Meat Industry ◽

E Coli

A study was conducted to determine if slaughter interventions currently used by the meat industry are effective against Salmonella Typhimurium definitive type 104 (DT 104) and two non-O157:H7 enterohemorrhagic Escherichia coli (EHEC). Three separate experiments were conducted by inoculating prerigor beef surfaces with a bovine fecal slurry containing Salmonella Typhimurium and Salmonella Typhimurium DT 104 (experiment 1), E. coli O157:H7 and E. coli O111:H8 (experiment 2), or E. coli O157:H7 and E. coli O26:H11 (experiment 3) and spray washing with water, hot water (72°C), 2% acetic acid, 2% lactic acid, or 10% trisodium phosphate (15 s, 125 ± 5 psi, 35 ± 2°C). Remaining bacterial populations were determined immediately after treatments (day 0), after 2 days of aerobic storage at 4°C, and after 7, 21, and 35 days of vacuum-packaged storage at 4°C. In addition to enumeration, confirmation of pathogen serotypes was performed for all treatments on all days. Of the interventions investigated, spray treatments with trisodium phosphate were the most effective, resulting in pathogen reductions of >3 log10 CFU/cm2, followed by 2% lactic acid and 2% acetic acid (>2 log10 CFU/cm2). Results also indicated that interventions used to reduce Salmonella Typhimurium on beef surfaces were equally effective against Salmonella Typhimurium DT 104 immediately after treatment and again after long-term, refrigerated, vacuum-packaged storage. Similarly, E. coli O111:H8 and E. coli O26:H11 associated with beef surfaces were reduced by the interventions to approximately the same extent as E. coli O157:H7 immediately after treatment and again after long-term, refrigerated, vacuum-packaged storage. It was also demonstrated that phenotypic characterization may not be sufficient to identify EHECs and that the organisms should be further confirmed with antibody- or genetic-based techniques. Based on these findings, interventions used by the meat industry to reduce Salmonella spp. and E. coli O157:H7 appear to be effective against DT 104 and other EHEC.

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

Journal of Food Protection ◽

10.4315/0362-028x-73.10.1864 ◽

2010 ◽

Vol 73 (10) ◽

pp. 1864-1874 ◽

Cited By ~ 12

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.

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Interventions to Reduce Microbiological Contamination of Beef Variety Meats

Journal of Food Protection ◽

10.4315/0362-028x-63.1.44 ◽

2000 ◽

Vol 63 (1) ◽

pp. 44-50 ◽

Cited By ~ 27

Author(s):

R. J. DELMORE ◽

J. N. SOFOS ◽

G. R. SCHMIDT ◽

K. E. BELK ◽

W. R. LLOYD ◽

...

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Bacterial Contamination ◽

Total Coliform ◽

Hot Water ◽

Trisodium Phosphate ◽

Microbiological Contamination ◽

Beef Carcasses ◽

Plate Counts ◽

Effective Treatments

Hot water and solutions of acetic acid, lactic acid, or trisodium phosphate applied by immersion or spraying, chlorine solution applied by immersion, and exposure to steam in a pasteurization system, in a cabinet, or in combination with vacuum were evaluated for their effectiveness in reducing levels of bacterial contamination on samples of beef cheek meat, large intestine, lips, liver, oxtail, and tongue. Treated samples (five per treatment) and controls were analyzed for aerobic plate counts (APCs) on tryptic soy agar and for total coliform counts (TCCs) and Escherichia coli counts (ECCs) on Petrifilm. Acetic acid (2%) immersion and trisodium phosphate (12%) spraying and immersion for 10 s were among the most effective treatments in 16, 15, and 14, respectively, of 18 comparisons for reducing APCs, TCCs, and ECCs on four or more of the six variety meats tested. Acetic acid (2%) spraying, lactic acid (2%) immersion, and hot water (78 to 80°C) spraying for 10 s were among the most effective treatments for reducing APCs, TCCs, and ECCs on four or more of the six variety meats. Chlorine (0.005%) immersion and steam were among the least effective treatments for reducing APCs, TCCs, and ECCs on variety meats. The results indicated that interventions applied to decontaminate beef carcasses can also be considered for decontamination of variety meats.

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Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Canadian Journal of Microbiology ◽

10.1139/w10-057 ◽

2010 ◽

Vol 56 (9) ◽

pp. 777-792 ◽

Cited By ~ 30

Author(s):

Tone Mari Rode ◽

Trond Møretrø ◽

Solveig Langsrud ◽

Øyvind Langsrud ◽

Gjermund Vogt ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Acetic Acid ◽

Lactic Acid ◽

Organic Acid ◽

Acid Stress ◽

Food Poisoning ◽

Transcriptional Response ◽

Food Preservation ◽

Growth Patterns ◽

Aureus Strain

Staphylococcus aureus is an important food poisoning bacterium. In food preservation, acidification is a well-known method. Permeant weak organic acids, like lactic and acetic acids, are known to be more effective against bacteria than inorganic strong acids (e.g., HCl). Growth experiments and metabolic and transcriptional analyses were used to determine the responses of a food pathogenic S. aureus strain exposed to lactic acid, acetic acid, and HCl at pH 4.5. Lactic and acetic acid stress induced a slower transcriptional response and large variations in growth patterns compared with the responses induced by HCl. In cultures acidified with lactic acid, the pH of the medium gradually increased to 7.5 during growth, while no such increase was observed for bacteria exposed to acetic acid or HCl. Staphylococcus aureus increased the pH in the medium mainly through accumulation of ammonium and the removal of acid groups, resulting in increased production of diacetyl (2,3-butanedione) and pyrazines. The results showed flexible and versatile responses of S. aureus to different types of acid stress. As measured by growth inhibition, permeant organic acid stress introduced severe stress compared with the stress caused by HCl. Cells exposed to lactic acid showed specific mechanisms of action in addition to sharing many of the mechanisms induced by HCl stress.

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Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

Applied Sciences ◽

10.3390/app9061247 ◽

2019 ◽

Vol 9 (6) ◽

pp. 1247 ◽

Cited By ~ 5

Author(s):

Hager Alhaag ◽

Xianjun Yuan ◽

Azizza Mala ◽

Junfeng Bai ◽

Tao Shao

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Lactobacillus Plantarum ◽

Sweet Sorghum ◽

Microbial Population ◽

Water Soluble ◽

Napier Grass ◽

Fermentation Quality ◽

Silage Quality ◽

Sorghum Silage

This study aims to evaluate the fermentation characteristics of Lactobacillus plantarum and Pediococcus spp isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 16S ribosomal ribonucleic identification the isolated strains were phylogenetically related to Lactobacillus plantarum (HY1), Pediococcus acidilactici (HY2) and Pediococcus claussenii (HY3). Strains HY1, HY2 and HY3 and commercial bacteria Lactobacillus plantarum, Ecosyl; (MTD\1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses, have been arranged in a completely randomized experimental design in a 5 (inoculants) × 3 (ensiling periods). In both grasses, the fermentation characteristics chemical composition and microbial population were assessed at 5–30 and 90 days of ensiling. The results showed that the effect of addition inoculants significantly reduced (p < 0.05) the pH, ammonia-N, acetic acid and undesirable microbial population and increased (p < 0.05) lactic acid and lactic acid bacteria counting when compared to the control. The effect of ensiling days on silage quality through the increasing lactic acid, acetic acid, ammonia-N, propionic acid and butyric acid whereas decreasing pH and water-soluble carbohydrates and microbial counts. In both sweet sorghum and Napier silage treated with isolated strains showed the best results in silage quality. The HY3 belongs to Pediococcus claussenii was not extensively studied in silage but it has shown good fermentation quality which strongly recommended to apply as probiotic.

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TOTAL BAKTERI ASAM LAKTAT DAN COLIFORM USUS ITIK CIHATEUP YANG DIBERI PAKAN MENGANDUNG KOMBINASI TEPUNG KULIT MANGGIS DAN KUNYIT (Total Lactic Acid Bacteria and Coliform of Cihateup Ducks Intestine that Given Feed Containing the Combination of Mangosteen Peel and Turmeric Flour)

Jurnal Ilmu dan Teknologi Peternakan ◽

10.20956/jitp.v8i1.8197 ◽

2020 ◽

Vol 8 (1) ◽

pp. 8-14

Author(s):

Andri Kusmayadi ◽

Novia Rahayu

Keyword(s):

Small Intestine ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Total Population ◽

Microbial Population ◽

Coliform Bacteria ◽

Microbial Populations ◽

Mangosteen Peel ◽

Different Levels

The number of beneficial microbial populations (lactic acid bacteria/LAB) and pathogens (coliform) in the digestive tract of ducks is one indicator of duck health status. Healthy ducks have a beneficial microbial population more than pathogenic bacteria. The addition of herbal ingredients such as mangosteen peel and turmeric flour is thought to improve the health of ducks by increasing the LAB population. The purpose of this study was to examine the effect of the combination of mangosteen peel flour and turmeric flour on the total lactic acid bacteria and coliform of small intestine and caecum of Cihateup duck. The study was conducted experimentally using 60 male Cihateup ducks grouped into 5 feed treatments which contains a combination of mangosteen peel and turmeric flour at different levels as follows: 0.5% (R1); 1.0% (R2); 1.5% (R3); 2.0% (R4); and 2.5% (R5), respectively. The variables studied were total lactic acid and coliform bacteria in the small intestine and caecum of Cihateup ducks. The results showed that the treatments of feed significantly (P<0.05) affected the total lactic acid bacteria (except caecum) and coliform bacteria. The population of lactic acid bacteria tended to increase along with the increasing dose of combination treatment of mangosteen peel and turmeric flour. In contrast, the total population of coliform bacteria in the small intestine and caecum of ducks showed a tendency to decrease with increasing treatment doses. The use of a combination of mangosteen peel and turmeric flour at higher levels (2.0 – 2.5%) can increase the total LAB and decrease coliform bacteria in the small intestine and cecum of Cihateup duck.

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