Comparison of Different Washing Treatments for Reducing Pathogens on Orange Surfaces and for Preventing the Transfer of Bacterial Pathogens to Fresh-Squeezed Orange Juice

2011 ◽  
Vol 74 (10) ◽  
pp. 1684-1691 ◽  
Author(s):  
N. E. MARTÍNEZ-GONZÁLES ◽  
L. MARTÍNEZ-CHÁVEZ ◽  
C. MARTÍNEZ-CÁRDENAS ◽  
A. CASTILLO
Keyword(s):  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Orange Juice ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Water Spray ◽  
Bacterial Reduction ◽  
E Coli ◽  
Juice Extraction ◽  
Plating Method

The objectives of this study were to compare the effectiveness of various washing treatments for reducing Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes populations on orange surfaces and to measure the effect of some of these treatments in preventing the transfer of pathogens during juice extraction. Orange surfaces inoculated with L. monocytogenes or a mixture of E. coli O157:H7 and Salmonella Typhimurium were washed by water spray and then sprayed with or dipped in water at 80°C for 1 min, 70% ethanol for 15, 30, or 45 s or 1, 2, or 4 min, 2 or 4% lactic acid solution at 55°C for 15, 30, or 45 s or 1, 2, or 4 min, or 200 mg/liter hypochlorite at pH 6.5 or 10 for 15 s. The surviving populations of these pathogens on the oranges were enumerated after each treatment. In a further stage, the ability of these pathogens to be transferred to the juice during extraction was tested. Juice was obtained from inoculated oranges that were subjected to selected treatments using chlorine, lactic acid, ethanol, and hot water as described above, and then bacterial counts in orange juice were determined. The application of these treatments reduced the populations of pathogens on orange surfaces by 1.9 to >4.9 log, 1.9 to >4.6 log, and 1.4 to 3.1 log cycles for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes, respectively. The treatments using hot water or lactic acid showed greater reductions than other treatments. The time, antimicrobial concentration, and form of application affected the bacterial reduction. All treatments resulted in undetectable counts in the juice. Nevertheless, pathogens were recovered by the enrichment-plating method. Treatment of oranges before juice extraction may reduce the risk associated with consuming orange juice.

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 > 0.84). Incubation in xylitol had minimal impact on pathogen adhesion (P > 0.76); however, rinsing reduced pathogen cell counts (P < 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 > 0.50). Postinoculation rinsing reduced pathogen loads (P < 0.01) without difference between water and xylitol (P > 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 < 0.01) and 24 h (P < 0.02). Hot water treatments tended to reduce Salmonella Typhimurium at0h(P < 0.07). Xylitol did not reduce pathogens (P > 0.62) or increase effectiveness of other treatments. Xylitol does not influence E. coli O157:H7 and Salmonella Typhimurium adhesion to meat surfaces.

Decontamination of Beef Subprimal Cuts Intended for Blade Tenderization or Moisture Enhancement

2007 ◽  
Vol 70 (5) ◽  
pp. 1174-1180 ◽  
Author(s):  
C. E. HELLER ◽  
J. A. SCANGA ◽  
J. N. SOFOS ◽  
K. E. BELK ◽  
W. WARREN-SERNA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Low Concentrations ◽  
Blade Tenderization ◽  
Antimicrobial Interventions

The prevalence of Escherichia coli O157:H7 on beef subprimal cuts intended for mechanical tenderization was evaluated. This evaluation was followed by the assessment of five antimicrobial interventions at minimizing the risk of transferring E. coli O157:H7 to the interior of inoculated subprimal cuts during blade tenderization (BT) or moisture enhancement (ME). Prevalence of E. coli O157:H7 on 1,014 uninoculated beef subprimals collected from six packing facilities was 0.2%. Outside round pieces inoculated with E. coli O157:H7 at 104 CFU/100 cm2 were treated with (i) no intervention, (ii) surface trimming, (iii) hot water (82°C), (iv) warm 2.5% lactic acid (55°C), (v) warm 5.0% lactic acid (55°C), or (vi) 2% activated lactoferrin followed by warm 5.0% lactic acid (55°C) and then submitted to BT or ME. Prevalence (n = 196) of internalized (BT and ME) E. coli O157:H7 was 99%. Enumeration of E. coli O157:H7 (n = 192) revealed mean surface reductions of 0.93 to 1.10 log CFU/100 cm2 for all antimicrobial interventions. E. coli O157:H7 was detected on 3 of the 76 internal BT samples and 73 of the 76 internal ME samples. Internal ME samples with no intervention had significantly higher mean E. coli O157:H7 populations than did those internal samples treated with an intervention, but there were no significant differences in E. coli O157:H7 populations among internal BT samples. Results of this study demonstrate that the incidence of E. coli O157:H7 on the surface of beef subprimal cuts is low and that interventions applied before mechanical tenderization can effectively reduce the transfer of low concentrations of E. coli O157:H7 to the interior of beef subprimal cuts.

Reducing Pathogenic Escherichia coli Surrogates on Fresh Beef Cuts by Water-Reducing Antimicrobial Interventions

2020 ◽  
Author(s):  
Kourtney A. Daniels ◽  
Katherine Modrow ◽  
Wesley N. Osburn ◽  
Thomas Matt Taylor
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Water Use ◽  
Water Conservation ◽  
Hot Water ◽  
Water Spray ◽  
Water Losses ◽  
E Coli ◽  
Safety Interventions ◽  
Antimicrobial Interventions

Water use for antimicrobial intervention application for beef harvest has come under increased scrutiny in recent years in an effort to enhance water conservation during beef harvest and fabrication. This study was conducted to determine the efficacy of beef safety interventions for reducing surrogates of the Shiga toxin-producing Escherichia coli (STEC) on beef cuts while lowering intervention-purposed water use for a Small or Very Small beef establishment. Beef briskets, shoulder/clods, and rounds were inoculated with a gelatin-based slurry containing 6.8±0.3 log CFU/g non-pathogenic E. coli . After 30 min of attachment, inoculated cuts were treated by: conventional lactic acid spray (LA; 2.5%, 55°C), lactic acid spray delivered by an electrostatic spray handheld wand (ESS; 2.5%, 55°C), hot water spray (HW; 82°C), recycled hot water spray (RW; 82°C) wherein previously applied hot water was collected, thermally pasteurized to 82°C, or left untreated (CON). 100 mL of each treatment was sprayed onto marked surfaces of inoculated cuts, after which surviving surrogate E. coli were enumerated. LA and ESS treatments produced greater reductions (1.0-1.1 log CFU/300 cm 2 ) versus hot water interventions (0.3-0.5 log CFU/300 cm 2 ) ( p =<0.0001). Recycling of water reduced water losses by no less than 45% on RW-treated beef cuts. Low water beef safety interventions offer Small and Very Small inspected beef establishments opportunities to incrementally reduce water use during intervention application, but not necessarily without loss of pathogen reduction efficacy.

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes on Inoculated Alfalfa Seeds with a Fatty Acid–Based Sanitizer

2006 ◽  
Vol 69 (3) ◽  
pp. 582-590 ◽  
Author(s):  
PASCALE M. PIERRE ◽  
ELLIOT T. RYSER
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Reference Concentration ◽  
Glycerol Monolaurate ◽  
Alfalfa Seeds

Alfalfa seeds were inoculated with a three-strain cocktail of Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium DT104, or Listeria monocytogenes by immersion to contain ∼6 to 8 log CFU/g and then treated with a fatty acid–based sanitizer containing 250 ppm of peroxyacid, 1,000 ppm of caprylic and capric acids (Emery 658), 1,000 ppm of lactic acid, and 500 ppm of glycerol monolaurate at a reference concentration of 1×. Inoculated seeds were immersed at sanitizer concentrations of 5×, 10×, and 15× for 1, 3, 5, and 10 min and then assessed for pathogen survivors by direct plating. The lowest concentration that decreased all three pathogens by >5 log was 15×. After a 3-min exposure to the 15× concentration, populations of E. coli O157:H7, Salmonella Typhimurium DT104, and L. monocytogenes decreased by >5.45, >5.62, and >6.92 log, respectively, with no sublethal injury and no significant loss in seed germination rate or final sprout yield. The components of this 15× concentration (treatment A) were assessed independently and in various combinations to optimize antimicrobial activity. With inoculated seeds, treatment C (15,000 ppm of Emery 658, 15,000 ppm of lactic acid, and 7,500 ppm of glycerol monolaurate) decreased Salmonella Typhimurium, E. coli O157:H7, and L. monocytogenes by 6.23 and 5.57 log, 4.77 and 6.29 log, and 3.86 and 4.21 log after 3 and 5 min of exposure, respectively. Treatment D (15,000 ppm of Emery 658 and 15,000 ppm of lactic acid) reduced Salmonella Typhimurium by >6.90 log regardless of exposure time and E. coli O157:H7 and L. monocytogenes by 4.60 and >5.18 log and 3.55 and 3.14 log after 3 and 5 min, respectively. No significant differences (P > 0.05) were found between treatments A, C, and D. Overall, treatment D, which contained Emery 658 and lactic acid as active ingredients, reduced E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes populations by 3.55 to >6.90 log and may provide a viable alternative to the recommended 20,000 ppm of chlorine for sanitizing alfalfa seeds.

Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on Surface and Stem Scar Areas of Tomatoes Using In-Package Ozonation†

2012 ◽  
Vol 75 (9) ◽  
pp. 1611-1618 ◽  
Author(s):  
XUETONG FAN ◽  
KIMBERLY J. B. SOKORAI ◽  
JÜRGEN ENGEMANN ◽  
JOSHUA B. GURTLER ◽  
YANHONG LIU
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Treatment Time ◽  
Listeria Innocua ◽  
Escherichia Coli O157 ◽  
Bacterial Reduction ◽  
Negative Effects ◽  
E Coli ◽  
Storage Study ◽  
Proportional Increase

A novel in-package ozonation device was evaluated for its efficacy in inactivating three microorganisms (viz., Listeria innocua, attenuated Salmonella Typhimurium, and Escherichia coli O157:H7) on tomatoes and for its effect on fruit quality. The device produced ozone inside sealed film bags, reaching a concentration of 1,000 ppm within 1 min of activation. The three bacterial cultures were inoculated onto either the smooth surface or the stem scar areas of the tomatoes, which were then sealed in plastic film bags and subjected to in-package ozonation. L. innocua on tomatoes was reduced to nondetectable levels within 40 s of treatment on the tomato surface, with inactivation of ca. 4 log CFU per fruit on the stem scar area. An increase in treatment time did not result in a proportional increase in bacterial reduction. For E. coli O157:H7 and Salmonella, there was little difference (<1 log) in the effectiveness of the system when comparing surface and scar-inoculated bacteria. Both bacteria were typically reduced by 2 to 3 log CFU per fruit after 2- to 3-min treatments. No negative effects on fruit color or texture were observed during a 22-day posttreatment storage study of ozone-treated tomatoes. These results suggest that the three bacteria responded differently to ozonation and that in-package ozonation may provide an alternative to chemical sanitizers commonly used by the industry.

Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water

2015 ◽  
Vol 78 (6) ◽  
pp. 1197-1202 ◽  
Author(s):  
THELMA F. CÁLIX-LARA ◽  
KATIE R. KIRSCH ◽  
MARGARET D. HARDIN ◽  
ALEJANDRO CASTILLO ◽  
STEPHEN B. SMITH ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Membrane Lipids ◽  
Lipid Hydroperoxide ◽  
Hot Water ◽  
Lipid Hydroperoxides ◽  
Escherichia Coli O157 ◽  
Dependent Manner ◽  
Bacterial Membranes ◽  
E Coli

Although studies have shown antimicrobial treatments consisting of hot water sprays alone or paired with lactic acid rinses are effective for reducing Escherichia coli O157:H7 loads on beef carcass surfaces, the mechanisms by which these interventions inactivate bacterial pathogens are still poorly understood. It was hypothesized that E. coli O157:H7 exposure to hot water in vitro at rising temperatures for longer time periods would result in increasing deterioration of bacterial outer membrane lipids, sensitizing the pathogen to subsequent lactic acid application. Cocktails of E. coli O157:H7 strains were subjected to hot water at 25 (control) 65, 75, or 85°C incrementally up to 60 s, after which surviving cells were enumerated by plating. Formation of lipid hydroperoxides from bacterial membranes and cytoplasmic accumulation of l-lactic acid was quantified spectrophotometrically. Inactivation of E. coli O157:H7 proceeded in a hot water exposure duration- and temperature-dependent manner, with populations being reduced to nondetectable numbers following heating of cells in 85°C water for 30 and 60 s (P < 0.05). Lipid hydroperoxide formation was not observed to be dependent upon increasing water temperature or exposure period. The data suggest that hot water application prior to organic acid application may function to increase the sensitivity of E. coli O157:H7 cells by degrading membrane lipids.

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.

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

2000 ◽  
Vol 63 (10) ◽  
pp. 1326-1332 ◽  
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.

Evaluation of Bactericidal Effects of Phenyllactic Acid on Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Meat

2019 ◽  
Vol 82 (12) ◽  
pp. 2016-2022
Author(s):  
RUISHENG ZHENG ◽  
TONG ZHAO ◽  
YEN-CON HUNG ◽  
KOUSHIK ADHIKARI
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Microbial Reduction ◽  
Escherichia Coli O157 ◽  
Phenyllactic Acid ◽  
E Coli ◽  
Log Reduction ◽  
Beef Meat ◽  
Bactericidal Effects

ABSTRACT Bactericidal effects of various concentrations of phenyllactic acid on Shiga toxin–producing Escherichia coli (STEC), including E. coli O157:H7, O26:H11, O103:H2, and O121:H19, and on Salmonella Typhimurium DT104 in pure culture and microplates assays were studied. Beef cuts were surface sprayed with phenyllactic acid or lactic acid for inactivation of E. coli O157:H7 and Salmonella Typhimurium. The 1.5% phenyllactic acid inactivated all inoculated E. coli O157:H7, O26:H11, O103:H2, and O121:H19 and Salmonella Typhimurium DT104 (>6-log reduction) within 1 min of contact at 21°C, whereas 1.5% lactic acid did not result in microbial reduction. Microplate assays (for STEC and Salmonella Typhimurium DT104 at 10 to 100 CFU per well) indicated that concentrations of 0.25% phenyllactic acid or 0.25% lactic acid inhibited the growth of STEC and Salmonella Typhimurium DT104 incubated at 37°C for 24 h. Treatment of beef with 1.5% lactic acid or 1.5% phenyllactic acid reduced E. coli O157:H7 by 0.22 and 0.38 log CFU/cm2, respectively, within 5 min and reduced Salmonella Typhimurium DT104 by 0.12 and 0.86 log CFU/cm2, respectively. When meat treated with 1.5% phenyllactic acid was frozen at −20°C, inactivation of E. coli O157 and Salmonella Typhimurium DT104 was enhanced by 1.06 and 1.46 log CFU/cm2, respectively. Thus, treatment of beef with 1.5% phenyllactic acid significantly reduced the population of E. coli O157:H7 and Salmonella. HIGHLIGHTS

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.

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