Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

2006 ◽  
Vol 69 (8) ◽  
pp. 1978-1982 ◽  
Author(s):  
J. E. MANN ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Escherichia Coli O157 ◽  
Meat Processing ◽  
E Coli ◽  
Critical Control Point ◽  
Critical Limits

In order to provide beef processors with valuable data to validate critical limits set for temperature during grinding, a study was conducted to determine Escherichia coli O157:H7 growth at various temperatures in raw ground beef. Fresh ground beef samples were inoculated with a cocktail mixture of streptomycin-resistant E. coli O157:H7 to facilitate recovery in the presence of background flora. Samples were held at 4.4, 7.2, and 10°C, and at room temperature (22.2 to 23.3°C) to mimic typical processing and holding temperatures observed in meat processing environments. E. coli O157:H7 counts were determined by direct plating onto tryptic soy agar with streptomycin (1,000 μg/ml), at 2-h intervals over 12 h for samples held at room temperature. Samples held under refrigeration temperatures were sampled at 4, 8, 12, 24, 48, and 72 h. Less than one log of E. coli O157:H7 growth was observed at 48 h for samples held at 10°C. Samples held at 4.4 and 7.2°C showed less than one log of E. coli O157:H7 growth at 72 h. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first 6 h, but increased significantly afterwards. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits in their hazard analysis critical control point plans to minimize E. coli O157:H7 growth during the production and storage of ground beef.

Evaluation of Lactic Acid as an Initial and Secondary Subprimal Intervention for Escherichia coli O157:H7, Non-O157 Shiga Toxin–Producing E. coli, and a Nonpathogenic E. coli Surrogate for E. coli O157:H7

2012 ◽  
Vol 75 (9) ◽  
pp. 1701-1708 ◽  
Author(s):  
C. I. PITTMAN ◽  
I. GEORNARAS ◽  
D. R. WOERNER ◽  
K. K. NIGHTINGALE ◽  
J. N. SOFOS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Shiga Toxin ◽  
Hazard Analysis ◽  
Control Point ◽  
Escherichia Coli O157 ◽  
Meat Industry ◽  
Bacterial Reduction ◽  
E Coli ◽  
Critical Control Point

Lactic acid can reduce microbial contamination on beef carcass surfaces when used as a food safety intervention, but effectiveness when applied to the surface of chilled beef subprimal sections is not well documented. Studies characterizing bacterial reduction on subprimals after lactic acid treatment would be useful for validations of hazard analysis critical control point (HACCP) systems. The objective of this study was to validate initial use of lactic acid as a subprimal intervention during beef fabrication followed by a secondary application to vacuum-packaged product that was applied at industry operating parameters. Chilled beef subprimal sections (100 cm2) were either left uninoculated or were inoculated with 6 log CFU/cm2 of a 5-strain mixture of Escherichia coli O157:H7, a 12-strain mixture of non-O157 Shiga toxin–producing E. coli (STEC), or a 5-strain mixture of nonpathogenic (biotype I) E. coli that are considered surrogates for E. coli O157:H7. Uninoculated and inoculated subprimal sections received only an initial or an initial and a second “rework” application of lactic acid in a custom-built spray cabinet at 1 of 16 application parameters. After the initial spray, total inoculum counts were reduced from 6.0 log CFU/cm2 to 3.6, 4.4, and 4.4 log CFU/cm2 for the E. coli surrogates, E. coli O157:H7, and non-O157 STEC inoculation groups, respectively. After the second (rework) application, total inoculum counts were 2.6, 3.2, and 3.6 log CFU/cm2 for the E. coli surrogates, E. coli O157:H7, and non-O157 STEC inoculation groups, respectively. Both the initial and secondary lactic acid treatments effectively reduced counts of pathogenic and nonpathogenic strains of E. coli and natural microflora on beef subprimals. These data will be useful to the meat industry as part of the HACCP validation process.

Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C

2001 ◽  
Vol 64 (8) ◽  
pp. 1151-1155 ◽  
Author(s):  
SUSANA M. I. SAAD ◽  
CÉZAR VANZIN ◽  
MARICÊ N. OLIVEIRA ◽  
BERNADETTE D. G. M. FRANCO
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Raw Milk ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Critical Control Point ◽  
Plastic Bags ◽  
Test Kit ◽  
Sterile Plastic

Minas cheese is a typical Brazilian fresh cheese, manufactured by addition of rennin and CaCl2 to milk, followed by draining the curd. The intrinsic characteristics of this product make it favorable for growth of pathogens, including Escherichia coli O157:H7. The influence of the addition of a commercial mesophilic type O lactic culture to this product on the growth of this pathogen during storage at 8.5°C was evaluated. Eight different formulations of Minas cheese were manufactured using raw or pasteurized milk and with or without salt and lactic culture. Individual portions of each formulation were transferred to sterile plastic bags and inoculated with E. coli O157:H7 to yield ca. 103 or 106 CFU/g. After blending by hand massaging the bags, samples were stored at 8.5°C for up to 14 days. E. coli O157:H7 was counted after 1, 2, 7, and 14 days of storage using 3M Petrifilm Test Kit-HEC. Counts in samples without added lactic culture showed a 2-log increase in the first 24 h and remained constant during the following 14 days. Counts in samples with added lactic culture showed a 0.5-log increase in the first 24 h, followed by a decrease. These variations were statistically significant (P < 0.05). No significant variations (P > 0.05) were obtained for cheese samples manufactured with pasteurized or raw milk, with or without salt. Results indicate that the addition of type O lactic culture may be an additional safeguard to well-established good manufacturing practices and hazard analysis and critical control point programs in the control of growth of E. coli O157:H7 in Minas cheese.

scholarly journals Concentration and Prevalence of Escherichia coli O157 in Cattle Feces at Slaughter

2003 ◽  
Vol 69 (5) ◽  
pp. 2444-2447 ◽  
Author(s):  
F. Omisakin ◽  
M. MacRae ◽  
I. D. Ogden ◽  
N. J. C. Strachan
Keyword(s):  
Escherichia Coli ◽  
Confidence Interval ◽  
Potential Risk ◽  
Prevalence Rate ◽  
Hazard Analysis ◽  
Control Point ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Critical Control Point ◽  
Cattle Feces

ABSTRACT The concentration and prevalence of Escherichia coli O157 in cattle feces at the time of slaughter was studied over a 9-week period from May to July 2002. Fecal samples (n = 589) were collected from the rectums of slaughtered cattle, and the animal-level prevalence rate was estimated to be 7.5% (95% confidence interval [CI], 5.4 to 9.6%) while the group prevalence was 40.4% (95% CI, 27.7 to 53.2%). Of the 44 infected animals detected, 9% were high shedders that contained E. coli O157 at concentrations of >104 CFU g−1. These 9% represented >96% of the total E. coli O157 produced by all animals tested. All isolates possessed the vt 2 gene, 39 had the eaeA gene, and a further five had the vt 1 gene also. The presence of high-shedding animals at the abattoir increases the potential risk of meat contamination during the slaughtering process and stresses the need for correctly implemented hazard analysis and critical control point procedures.

Hazard Analysis of Escherichia coli O157:H7 Contamination during Beef Slaughtering in Calvados, France

2001 ◽  
Vol 64 (9) ◽  
pp. 1341-1345 ◽  
Author(s):  
R. GUYON ◽  
F. DOREY ◽  
J. P. MALAS ◽  
A. LECLERCQ
Keyword(s):  
Escherichia Coli ◽  
Critical Points ◽  
Hazard Analysis ◽  
Random Amplified Polymorphic Dna ◽  
Control Point ◽  
Point System ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Critical Control Point ◽  
Beef Carcasses

To identify hazard points and critical points during beef slaughtering, which is a necessary first step toward developing a hazard analysis and critical control point system to control meat contamination by Escherichia coli O157:H7, samples (n = 192) from surfaces, work tops, worker's hands, and beef carcasses were collected from a slaughterhouse in Calvados, France. Five strains of E. coli O157:H7 were isolated from a footbridge and a worker's apron at the preevisceration post and from a worker's hand at the defatting post. Three isolates carried stx2c, eae, and EHEC-hlyA genes and showed similar molecular types by random amplified polymorphic DNA, polymerase chain reaction IS3, and XbaI pulsed-field gel electrophoresis. Thus, this study has shown that preevisceration and defatting post and associated worker's materials are critical points for carcasses contamination by E. coli O157:H7 during beef slaughtering.

Global Perspectives on Escherichia coli O157:H7 and Other Verocytotoxic E. coli spp.: UK Views†

1997 ◽  
Vol 60 (11) ◽  
pp. 1463-1465 ◽  
Author(s):  
NORMAN A. SIMMONS
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Ground Beef ◽  
Hemorrhagic Colitis ◽  
E Coli ◽  
Critical Control Point ◽  
Research Guidelines ◽  
Stool Samples ◽  
The Uk

This paper is based on the findings of a verocytotoxic Escherichia coli (VTEC) Working Group of the UK Advisory Committee on the Microbiological Safety of Food. In 1994, 95% of UK diagnostic laboratories examined selected, usually bloody diarrheal, stool samples for E. coli O157:H7. The Group recommended that all diarrheal stool samples should be so examined. Most cases of VTEC infection in the UK are caused by E. coli O157:H7. The number of fecal isolates rose from 1 in 1982 to a provisional 1,039 in 1995. VTEC infection is most common in summer and in the 0- to 4-year-old age group. Overall, about 10% of patients with hemorrhagic colitis develop the hemolytic uremic syndrome. Most hemorrhagic colitis outbreaks affect fewer than 10 people. Between 1992 and 1994 there were 18 general outbreaks, 8 of which were considered to be foodborne. In the United Kingdom E. coli O157:H7 has been found in about 0.5% of bovine carcasses and in the feces of about 1% of live cattle. The UK government is funding a wide variety of VTEC research. Guidelines on public health measures to control VTEC infection have been published. Industry has been urged to adopt Hazard Analysis Critical Control Point systems. Industry has also been urged to label raw ground beef and ground beef products with cooking instructions that should be capable of achieving an internal temperature of 70°C for 2 min or the equivalent “so that the burger's juices run clear and there are no pink bits inside.”

Inactivation of Escherichia coli O157:H7 in Single-Strength Lemon and Lime Juices

2009 ◽  
Vol 72 (2) ◽  
pp. 235-240 ◽  
Author(s):  
ELENA ENACHE ◽  
YUHUAN CHEN ◽  
PHILIP H. ELLIOTT
Keyword(s):  
Escherichia Coli ◽  
Stationary Phase ◽  
Room Temperature ◽  
Hazard Analysis ◽  
Control Point ◽  
Lemon Juice ◽  
Escherichia Coli O157 ◽  
Lime Juice ◽  
Critical Control Point ◽  
Log Reduction

Survival of a five-strain mixture of stationary phase (nonadapted) and acid-adapted Escherichia coli O157:H7 in single-strength lemon and lime juices was evaluated at room temperature (22°C). The juices were reconstituted from concentrates that contained no preservatives and intrinsic pH values of 2.5 to 2.6 and titratable acidities of 4.51 to 4.53% (wt/vol, citric acid). A greater than 5-log reduction of stationary-phase cells was achieved in both lemon and lime juices after 72 h of incubation. Similar log reductions were obtained when the reconstituted juices were adjusted to pH 2.7, which is above the highest value normally observed in juice processing plants during the reconstitution of single-strength lemon or lime juice from concentrates. Lemon juice had a significantly higher inhibitory effect (P < 0.05) on E. coli O157:H7 than did lime juice. Validation tests with commercially produced shelf-stable lemon and lime juices confirmed that storage of the juices at room temperature (22°C) for 3 days may be an alternative to heat treatment to ensure the 5-log reduction of vegetative pathogens of concern required for the products under the U.S. Food and Drug Administration juice hazard analysis and critical control point regulations.

scholarly journals Prevalence of Campylobacter spp., Escherichia coli, and Salmonella Serovars in Retail Chicken, Turkey, Pork, and Beef from the Greater Washington, D.C., Area

2001 ◽  
Vol 67 (12) ◽  
pp. 5431-5436 ◽  
Author(s):  
Cuiwei Zhao ◽  
Beilei Ge ◽  
Juan De Villena ◽  
Robert Sudler ◽  
Emily Yeh ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hazard Analysis ◽  
Control Point ◽  
Campylobacter Coli ◽  
Safety Education ◽  
E Coli ◽  
Critical Control Point ◽  
Food Borne ◽  
Meat Samples ◽  
Raw Meats

ABSTRACT A total of 825 samples of retail raw meats (chicken, turkey, pork, and beef) were examined for the presence of Escherichia coli and Salmonella serovars, and 719 of these samples were also tested for Campylobacter spp. The samples were randomly obtained from 59 stores of four supermarket chains during 107 sampling visits in the Greater Washington, D.C., area from June 1999 to July 2000. The majority (70.7%) of chicken samples (n = 184) were contaminated withCampylobacter, and a large percentage of the stores visited (91%) had Campylobacter-contaminated chickens. Approximately 14% of the 172 turkey samples yieldedCampylobacter, whereas fewer pork (1.7%) and beef (0.5%) samples were positive for this pathogen. A total of 722Campylobacter isolates were obtained from 159 meat samples; 53.6% of these isolates were Campylobacter jejuni, 41.3% were Campylobacter coli, and 5.1% were other species. Of the 212 chicken samples, 82 (38.7%) yielded E. coli, while 19.0% of the beef samples, 16.3% of the pork samples, and 11.9% of the turkey samples were positive for E. coli. However, only 25 (3.0%) of the retail meat samples tested were positive for Salmonella. Significant differences in the bacterial contamination rates were observed for the four supermarket chains. This study revealed that retail raw meats are often contaminated with food-borne pathogens; however, there are marked differences in the prevalence of such pathogens in different meats. Raw retail meats are potential vehicles for transmitting food-borne diseases, and our findings stress the need for increased implementation of hazard analysis of critical control point (HACCP) and consumer food safety education efforts.

Escherichia coli O157:H7 Prevalence in Fecal Samples of Cattle from a Southeastern Beef Cow-Calf Herd

2003 ◽  
Vol 66 (10) ◽  
pp. 1778-1782 ◽  
Author(s):  
D. G. RILEY ◽  
J. T. GRAY ◽  
G. H. LONERAGAN ◽  
K. S. BARLING ◽  
C. C. CHASE
Keyword(s):  
Escherichia Coli ◽  
Control Point ◽  
Foodborne Pathogen ◽  
Beef Cows ◽  
Escherichia Coli O157 ◽  
Fecal Samples ◽  
E Coli ◽  
Critical Control Point ◽  
Cow Calf ◽  
Culture Positive

The proportion of fecal samples culture-positive for Escherichia coli O157:H7 was determined for samples collected from 296 beef cows on pasture in a single Florida herd in October, November, and December 2001. The overall proportion of samples that cultured positive was 0.03. The proportion of cows that were culture-positive on at least one occasion was 0.091. No effect of pregnancy status or nutritional regimen on the proportion of culture-positive samples for E. coli O157:H7 was detected. We detected a breed effect on the shedding of E. coli O157, with Romosinuano cows having a lower (P < 0.01) proportion of samples culture-positive than Angus or Brahman cows. This difference might have resulted from the presence of confounding variables; however, it also might represent evidence of breed-to-breed genetic variation in E. coli O157 shedding. Further research is warranted to evaluate breed as a possible risk factor for shedding of this important foodborne pathogen. Further substantiated findings could indicate that breed is a cow-calf–level critical control point of E. coli O157:H7.

Effects of Simulated Dry and Wet Chilling and Aging of Beef Fat and Lean Tissues on the Reduction of Escherichia coli O157:H7 and Salmonella

2011 ◽  
Vol 74 (2) ◽  
pp. 289-293 ◽  
Author(s):  
A. W. TITTOR ◽  
M. G. TITTOR ◽  
M. M. BRASHEARS ◽  
J. C. BROOKS ◽  
A. J. GARMYN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Control Point ◽  
Tissue Type ◽  
Escherichia Coli O157 ◽  
Air Velocity ◽  
E Coli ◽  
Critical Control Point ◽  
Initial Reduction ◽  
Plate Counts ◽  
Antimicrobial Interventions

The efficacy of dry and wet chilling and aging of beef as methods for the reduction of Escherichia coli O157:H7 and Salmonella on lean and fat tissues was studied. Samples were obtained from a harvest facility prior to antimicrobial interventions and were inoculated with a cocktail mixture of E. coli O157:H7 or Salmonella to achieve a target inoculation of 6 log CFU/cm2. Wet chilled and aged samples were then suspended, sprayed (10°C) continuously for 15 min and then sprayed for 1 min every 17 min for 17 h, and vacuum packed after 48 h. Dry chilled and aged samples were suspended in refrigeration (3°C) with an air velocity of 0.25 m/s and a relative humidity of 80%. A large initial reduction of E. coli O157:H7 and Salmonella was observed, regardless of tissue type and chilling method. Fewer E. coli O157:H7 microorganisms were detected on wet chilled samples at 24 and 36 h; however, plate counts were higher from wet aged samples excised at 7 through 28 days. The final plate counts were 1.03 and 3.67 log CFU/cm2 for dry and wet aged samples, respectively. Fewer E. coli O157:H7 microorganisms were detected on fat samples from each sampling time, with the exception of 28 days, compared with lean samples. Similar trends were observed in the reduction of Salmonella for chilling or aging method and tissue type, resulting in final plate counts of 1.25 and 3.67 log CFU/cm2 for dry and wet aged samples, respectively. The findings reaffirmed wet or dry chilling and aging as potential interventions for small plants as a critical control point.

Effect of Duration of Fasting and a Short-Term High-Roughage Ration on the Concentration of Escherichia coli Biotype 1 in Cattle Feces

1998 ◽  
Vol 61 (5) ◽  
pp. 531-534 ◽  
Author(s):  
DAVID JORDAN ◽  
SCOTT A. MCEWEN
Keyword(s):  
Escherichia Coli ◽  
Repeated Measures ◽  
Hazard Analysis ◽  
Control Point ◽  
Live Weight ◽  
High Energy ◽  
European Breed ◽  
E Coli ◽  
Temporary Change ◽  
Critical Control Point

A field trial using cattle from a commercial feedlot was conducted to quantify the effect of duration of fasting and a temporary change in ration on the concentration of Escherichia coli biotype 1 in feces. A nested hierarchical design with repeated measures through time was used. Two groups of 20 British × European breed beef steers having reached slaughter weight (mean live weight 685 kg; SD 50 kg) were fed entirely on a high-energy ration typical of that used in the Ontario beef finishing industry or were switched for 4 days onto a high-roughage ration. This was followed by a period of fasting and water deprivation to mimic that which occurs prior to slaughter. Fecal samples were collected at 0, 24, and 48 h of fasting, and for each sample the total presumptive E. coli (biotype 1) CFU/g of feces was enumerated by spiral plating. Estimates of effect for the design factors were obtained by restricted maximum likelihood, and these were compared to robust counterparts obtained from generalized estimating equations. Results indicated that the ration, the duration of fasting, and their interaction had significant effects on total log E. coli concentration in feces. Cattle on the high-roughage ration for four days had a significantly lower initial log E. coli CFU/g of feces compared to cattle on the normal ration, but after 48 h of fasting they had a significantly higher concentration. It is concluded that while a temporary change in ration and duration of fasting does affect E. coli concentration in feces, these changes do not seem large enough to deliver a drastic improvement in beef carcass hygiene should they be incorporated in hazard analysis and critical control point (HACCP) plans for the preslaughter period of beef production.

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