Development of a Multiple-Step Process for the Microbial Decontamination of Beef Trim†

2001 ◽  
Vol 64 (1) ◽  
pp. 63-71 ◽  
Author(s):  
DONG-HYUN KANG ◽  
MOHAMMAD KOOHMARAIE ◽  
WARREN J. DORSA ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Lactic Acid ◽  
Combination Treatment ◽  
Conveyor Belt ◽  
Microbial Reduction ◽  
Hot Water ◽  
Psychrotrophic Bacteria ◽  
Hot Air ◽  
Quality Aspects ◽  
Lean Beef ◽  
Antimicrobial Treatments

A multiple-hurdle antimicrobial process for beef trim was developed. The microbial profiles of inoculated lean beef trim tissue (BTL) and fat-covered lean beef trim (BTF) were monitored during prolonged refrigerated storage following the application of successive multiple antimicrobial treatments applied to inoculated beef trim on a processing conveyor belt set at a belt speed of 1 cm/s. Beef trim (meat size approximately 15 by 15 cm) was preinoculated with bovine feces before all treatments that included the following: control, no treatment; water wash at 65 psi for five passes; water plus lactic acid (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes); combination treatment 1 (water plus 65°C hot water at 30 psi for one pass plus hot air at 510°C for four passes plus lactic acid), combination treatment 2 (water plus hot water at 82°C for one pass plus hot air at 510°C for five passes plus lactic acid), and combination treatment 3 (water plus hot water at 82°C for three passes plus hot air at 510°C for six passes plus lactic acid). The effects of treatments on bacterial populations were monitored by enumerating mesophilic aerobic bacteria (APC), presumptive lactic acid bacteria (PLAB), psychrotrophic bacteria (PCT), coliforms, and Escherichia coli biotype 1 on product stored for up to 7 days at 4°C. In the case of BTL, the numbers of APC, PCT, and PLAB increased during storage at 5°C, whereas the numbers of coliform and E. coli decreased on average by 1.8 log CFU/cm2, then remained constant following the initial reduction. Negligible effects on color quality were observed from multihurdle treatment combination 1. In the case of the BTF, the microbial reductions by treatments were much greater than the reduction on BTL. The pH of treated BTF increased more slowly than the pH of treated BTL, resulting in further reduction of the microflora on BTF. Except for control and water treatments, all sample treatments involving lactic acid resulted in continuously decreasing microbial populations. Based on microbial reduction and quality aspects, it was concluded that successively applied combination antimicrobial treatments for meat trim could offer potential food safety benefits.

Application of Multiple Antimicrobial Interventions for Microbial Decontamination of Commercial Beef Trim†

2001 ◽  
Vol 64 (2) ◽  
pp. 168-171 ◽  
Author(s):  
DONG-HYUN KANG ◽  
MOHAMMAD KOOHMARAIE ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Lactic Acid ◽  
Ground Beef ◽  
Microbial Reduction ◽  
Psychrotrophic Bacteria ◽  
Spray System ◽  
Hot Air ◽  
Air Gun ◽  
Quality Aspects ◽  
Set Up ◽  
Antimicrobial Interventions

Commercially produced, irregularly sized (range, 100 to 400 cm2), uninoculated beef trim was treated by a previously optimized multihurdle antimicrobial process under spray system or hot air gun with set-up speed (1 cm/s): W (water wash at 65 psi for five passes) + HW (82°C water at 30 psi for three passes) + HA (510°C air for five passes) + L (2% [vol/vol] room temperature lactic acid wash at 30 psi for three passes). After treatment, the trim was finely ground, vacuum packaged, and stored at 4°C for up to 20 days. At regular intervals (0, 5, 10, 15, and 20 days of storage at 4°C), the ground beef was analyzed to measure mesophilic aerobic bacteria (APC), coliforms, psychrotrophic bacteria (PCT), and presumptive lactic acid bacteria (PLAB) and compared with the untreated control. The numbers of APC, coliforms, PCT, and PLAB were reduced to nearly nondetectable levels immediately after treatment, with significant differences compared with the control (P < 0.05), then started to increase after 5 to 10 days of storage at 4°C. After 20 days, microbial populations of treated ground beef were significantly lower than those of nontreated ground beef for the numbers of APC, coliforms, PCT, and PLAB (P < 0.05), with differences of 1.2, 2.4, 1.6, and 1.6 log CFU/g, respectively. Based on microbial reduction and quality aspects, the multihurdle antimicrobial process was identified as an effective intervention to reduce coliforms on beef trim.

Evaluation of Combination Treatment Processes for the Microbial Decontamination of Pork Trim†

2001 ◽  
Vol 64 (3) ◽  
pp. 335-342 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
DONG-HYUN KANG ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Psychrotrophic Bacteria ◽  
C Storage ◽  
Combination Treatments ◽  
Treatment Processes ◽  
Hot Air

Combination treatment processes for the microbial decontamination of pork trim were developed and evaluated. Lean pork trim tissue (LPT) and fat-covered pork trim tissue (FPT) inoculated with swine feces were treated with intervention processes as follows: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by lactic acid wash (15°C, 75 s), (iv) combination 1 (water plus hot water [65.5°C, 15 s] plus hot air [510°C, 60 s] plus lactic acid), (v) combination 2 (water plus hot water [82.2°C, 15 s] plus hot air [510°C, 75 s] plus lactic acid), and (vi) combination 3 (water plus hot water [82.2°C, 45 s] plus hot air [510°C, 90 s] plus lactic acid). Populations of aerobic bacteria, psychrotrophic bacteria, coliforms, Escherichia coli, and lactic acid bacteria were determined before and after treatment and at days 2 and 7 of 4°C storage. Regardless of the intervention treatment, lower microbial populations were observed on FPT than on LPT immediately after treatment and during the 7-day storage period. Both LPT and FPT treated with water plus lactic acid, combination 1, combination 2, and combination 3 had lower remaining populations of all microbial groups immediately after treatment than did water-treated samples. Populations of aerobic bacteria, coliforms, E. coli, and lactic acid bacteria on either LPT or FPT did not statistically increase during the 7-day storage period. On LPT, populations of psychrotrophicbacteria grew during 4°C storage but remained lower at day 7 on LPT treated by combinations 2 and 3 (2.29 and 1.89 log10 CFU/cm2, respectively) than on LPT treated with water (4.07 log10 CFU/cm2) or water plus lactic acid (3.52 log10 CFU/cm2). Populations of psychrotrophic bacteria remained below detectable levels throughout the 7-day storage on FPT treated with water plus lactic acid or any of the three combination treatments. Treatment of pork trim with any of the combination treatments significantly (P < 0.05) affected the color and emulsion stability of the ground pork. Water and water plus lactic acid were the most favorable treatments in reducing microbial populations on pork trim without affecting the quality attributes of the ground pork.

Microbial and Quality Attributes of Ground Pork Prepared from Commercial Pork Trim Treated with Combination Intervention Processes†

2001 ◽  
Vol 64 (12) ◽  
pp. 1981-1987 ◽  
Author(s):  
MAURICIO M. CASTELO ◽  
MOHAMMAD KOOHMARAIE ◽  
ELAINE D. BERRY
Keyword(s):  
Lactic Acid ◽  
Emulsion Stability ◽  
Quality Attributes ◽  
Microbial Reduction ◽  
Aerobic Bacteria ◽  
Negative Effects ◽  
Treatment Processes ◽  
Hot Air ◽  
Ground Pork ◽  
Acid Wash

The effects of combination intervention treatments of commercial pork trim on microbial and quality attributes of the subsequent ground pork were examined. Fresh commercial pork trim was inoculated with swine feces and subjected to five different intervention treatments: (i) control (untreated), (ii) water (15°C, 120 s), (iii) water followed by 2% lactic acid wash (15°C, 75 s), (iv) Combination 1 (water plus lactic acid plus hot air [510°C, 90 s]), and (v) Combination 2 (hot air plus water plus hot air). Following treatment, the pork trim was stored at 4°C for 24 h, then ground, stuffed, vacuum packaged, and stored at 4°C for 21 days. Populations of aerobic bacteria, coliforms, Escherichia coli, and lactic acid bacteria in the ground pork were monitored before treatment, after treatment (day 0), and at 2, 7, 14 and 21 days. In addition, uninoculated pork trim was treated as described above, and the color and emulsion stability of the ground product was evaluated. Ground pork prepared from trim treated with any of the treatment processes had lower initial microbial populations compared to the untreated samples. The applications of water plus lactic acid or Combination 1, which included a lactic acid wash, were more effective than water or Combination 2 at both reducing initial populations and suppressing the growth of aerobic bacteria, coliforms, and E. coli in ground pork during refrigerated storage. By day 21, populations of aerobic bacteria in ground pork prepared from control, water-treated, and Combination 2–treated trim were 8.22 to 8.32 log CFU/g, but in water plus lactic acid and Combination 1 ground pork, populations were 6.32 and 4.90 log CFU/g, respectively. Among the trim interventions examined, Combination 1 was most detrimental to the color and emulsion stability of the ground pork. The water plus lactic acid treatment provided the greatest microbial reduction and inhibition without large negative effects on quality attributes of the ground pork.

Acid Adaptation Does Not Promote Survival or Growth of Listeria monocytogenes on Fresh Beef following Acid and Nonacid Decontamination Treatments

2003 ◽  
Vol 66 (6) ◽  
pp. 985-992 ◽  
Author(s):  
J. S. IKEDA ◽  
J. SAMELIS ◽  
P. A. KENDALL ◽  
G. C. SMITH ◽  
J. N. SOFOS
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Residual Activity ◽  
Hot Water ◽  
Acid Solutions ◽  
Acid Adaptation ◽  
Lean Beef ◽  
Water Based ◽  
Survival And Growth

The objective of this study was to evaluate the survival and growth of acid-adapted and nonadapted Listeria monocytogenes inoculated onto fresh beef subsequently treated with acid or nonacid solutions. Beef slices (2.5 by 5 by 1 cm) from top rounds were inoculated with acid-adapted or nonadapted L. monocytogenes (4.6 to 5.0 log CFU/cm2) and either left untreated (control) or dipped for 30 s in water at 55°C, water at 75°C, 2% lactic acid at 55°C, or 2% acetic acid at 55°C. The beef slices were vacuum packaged and stored at 4 or 10°C and were analyzed after 0, 7, 14, 21, and 28 days of storage. Dipping in 75°C water, lactic acid, and acetic acid resulted in immediate pathogen reductions of 1.4 to 2.0, 1.8 to 2.6, and 1.4 to 2.4 log CFU/cm2, respectively. After storage at 10°C for 28 days, populations of L. monocytogenes on meat treated with 55°C water increased by ca. 1.6 to 1.8 log CFU/cm2. The pathogen remained at low population levels (1.6 to 2.8 log CFU/cm2) on acid-treated meat, whereas populations on meat treated with 75°C water increased rapidly, reaching levels of 3.6 to 4.6 log CFU/cm2 by day 14. During storage at 4°C, there was no growth of the pathogen for at least 21 days in samples treated with 55 and 75°C water, and periods of no growth were longer for acid-treated samples. There were no differences between acid-adapted and nonadapted organisms across treatments with respect to survival or growth. In conclusion, the dipping of meat inoculated with L. monocytogenes into acid solutions reduced and then inhibited the growth of the pathogen during storage at 4 and 10°C, while dipping in hot water allowed growth despite initial reductions in pathogen contamination. The results of this study indicate a residual activity of acid-based decontamination treatments compared with water-based treatments for refrigerated (4°C) or temperature-abused (10°C) lean beef tissue in vacuum packages, and these results also indicate that this activity may not be counteracted by prior acid adaptation of L. monocytogenes.

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

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.

Gas Formation in Ground Beef Chubs Due to Hafnia alvei Is Reduced by Multiple Applications of Antimicrobial Interventions to Artificially Inoculated Beef Trim Stock†

2002 ◽  
Vol 65 (10) ◽  
pp. 1651-1655 ◽  
Author(s):  
DONG-HYUN KANG ◽  
TERRANCE M. ARTHUR ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Ground Beef ◽  
Conveyor Belt ◽  
Hafnia Alvei ◽  
Hot Air ◽  
Gas Formation ◽  
In Situ Experiments ◽  
Antimicrobial Interventions ◽  
Antimicrobial Intervention ◽  
Antimicrobial Treatments ◽  
Control Samples

Gas-forming microorganisms were isolated from gas-swollen ground beef chubs obtained from a commercial source and were phenotypically identified as Hafnia alvei. In in situ experiments, the isolated H. alvei strains produced gas in inoculated irradiation-sterilized ground beef chubs. A five-strain cocktail of H. alvei isolates was inoculated on beef trim. The inoculated beef trim samples were treated with either a water wash (W) at 65 psi for five passes (a pass refers to the application of successive multiple antimicrobial treatments to inoculated beef trim on a moving processing conveyor belt at a speed of 1 cm/s under heat ducts or oscillating spray nozzles), W plus a 2% (vol/vol) lactic acid wash (L) at room temperature at 30 psi for three passes (W/L), or a combination treatment (COMB) consisting of W plus 82°C water for three passes plus 510°C hot air for six passes plus L, or were not treated (control). After treatment, the beef trim was ground and vacuum packaged. The numbers of H. alvei were reduced with water alone and with the aforementioned antimicrobial intervention treatments. For the untreated and inoculated control samples, the numbers of H. alvei increased from 7.03 to 8.40 log CFU/g after 7 days of incubation at 4°C. However, the numbers of H. alvei treated by successive antimicrobial interventions (COMB) were initially reduced to 5.25 log CFU/g and increased to just 6.9 log CFU/g after 7 days of incubation at 4°C. Gas was produced in untreated control samples after 3 days at 15°C (15 of 15 inoculated chubs). However, in meat treated with W, W/L, and COMB, gas was produced after 4 to 5, 7 to 8, and 9 to 10 days of storage at 15°C, respectively. These results demonstrate the effectiveness of multiple antimicrobial interventions in reducing H. alvei numbers on beef trim and subsequently delaying gas formation in the resulting ground beef chubs.

DETERMINING THE PROFITABILITY OF GREENHOUSE ELECTROTECHNOLOGIES: A MODELING APPROACH

HortScience ◽  
1994 ◽  
Vol 29 (4) ◽  
pp. 249a-249
Author(s):  
Eric A. Lavoie ◽  
Damien de Halleux ◽  
André Gosselin ◽  
Jean-Claude Dufour
Keyword(s):  
Energy Consumption ◽  
Heat Pump ◽  
Water System ◽  
Heat Pumps ◽  
Hot Water ◽  
Pump System ◽  
Heat Pump System ◽  
Artificial Lighting ◽  
Hot Air ◽  
Marketable Fruit

The main objective of this research was to produce a simulated model that permitted the evaluation of operating costs of commercial greenhouse tomato growers with respect to heating methods (hot air, hot water, radiant and heat pumps) and the use of artificial lighting for 1991 and 1992. This research showed that the main factors that negatively influence profitability were energy consumption during cold periods and the price of tomatoes during the summer season. The conventional hot water system consumed less energy than the heat pump system and produced marketable fruit yields similar to those from the heat pump system. The hot water system was generally more profitable in regards to energy consumption and productivity. Moreover, investment costs were less; therefore, this system gives best overall financial savings. As for radiant and hot air systems, their overall financial status falls between that of the hot water system and the heat pump. The radiant system proved to be more energy efficient that the hot air system, but the latter produced a higher marketable fruit yield over the 2-year study.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

Matrix metalloproteinase-2 inhibition activity of Plukenetia volubilis L. leaves extract for anti-aging application

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 120-126
Author(s):  
N. Wuttisin ◽  
T. Nararatwanchai ◽  
A. Sarikaphuti
Keyword(s):  
High Performance ◽  
Antioxidant Property ◽  
In Vitro Cytotoxicity ◽  
Hot Water ◽  
Matrix Metalloproteinase 2 ◽  
Human Skin Fibroblast ◽  
Inhibition Activity ◽  
Hot Air ◽  
Plukenetia Volubilis

Plukenetia volubilis L. leaves were part of the traditional diets in many countries. P. volubilis leaves were used to make tea and sold as local products in Thailand. There is less information on the composition of P. volubilis leaves. Previous study revealed that roasted leaves extract with hot water showed the highest antioxidant activity and the antioxidant property might be due to the presence of flavonoid. The present study was carried out to determine the quercetin content in P. volubilis leaves extract and evaluate the anti-aging potential activities including MMP-2 inhibition activity and telomerase stimulation activity. P. volubilis leaves were roasted in hot air oven and extracted with hot water. The extract was investigated for quercetin content by high-performance liquid chromatography (HPLC). In vitro cytotoxicity, MMP-2 inhibition activity and telomerase stimulation activity were determined for anti-aging properties. The results revealed that P. volubilis leaves contained quercetin 50.50±4.78 mg/g DW. The extract showed no cytotoxicity on human skin fibroblast with cell viability of 96.76-120.83%. It demonstrated the potential of MMP-2 inhibition (8.74±2.84%) activity but lower than ascorbic acid. P. volubilis leave extract did not have telomerase stimulation activity on the human Hela cell line. However, the results from this study have indicated the possibility of anti-aging potential of P. volubilis leaves extract.

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