Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses

International Journal of Food Microbiology

Volumn 91, Issue 1, 2004, Pages 43-50

  Gill, C O ^a   Badoni, M ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef; Carcasses; Decontamination; Lactic acid; Peroxyacetic acid; Sodium chlorite

Indexed keywords

LACTIC ACID; PERACETIC ACID; SODIUM CHLORITE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BEEF CATTLE; CONTROLLED STUDY; ESCHERICHIA COLI; INDUCED HYPOTHERMIA; LOW TEMPERATURE PROCEDURES; MEAT INDUSTRY; MICROFLORA; NONHUMAN; SLAUGHTERHOUSE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 1142285400     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00329-5     Document Type: Article

References (23)

1. Bacon R.T., Belk K.E., Sofos J.N., Clayton R.P., Reagan J.O., Smith G.C. Microbial populations on animal hides and beef carcasses at different stages of slaughtering in plants employing multiple-sequential interventions for decontamination. Journal of Food Protection. 63:2000;1080-1086.
2. Bacon R.T., Sofos J.N., Belk K.E., Smith G.C. Commercial application of lactic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication. Dairy, Food and Environmental Sanitation. 22:2001;674-682.
3. Belk K.E. Beef decontaminating technologies. Beef Facts. 2001;National Cattlemen's Beef Association, Denver.
4. Bjerklie S. Meeting pathogens on their own terms. Meat Processing. 40(2):2001;28-33.
5. Bolton D.J., Doherty A.M., Sheridan J.J. Beef HACCP: intervention and non-intervention systems. International Journal of Food Microbiology. 66:2001;119-129.
6. Castillo A., Lucia L.M., Kemp G.K., Acuff G.R. Reduction of Escherichia coli 0157:H7 and Salmonella Typhimurium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection. 62:1999;580-584.
7. Castillo A., Lucia L.M., Mercado I., Acuff G.R. In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. Journal of Food Protection. 64:2001;738-740.
8. Castillo A., Lucia L.M., Robertson D.B., Stevenson T.H., Mercado I., Acuff G.R. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. Journal of Food Protection. 64:2001;58-62.
9. CFIA The use of organic acid spray solutions on red meat carcasses. Meat Inspection Manual of Procedures. 2000;23-24 Canadian Food Inspection Agency, Ottawa. Chapter 4.
10. Cutter C.N., Siragusa G.R. Efficacy of organic acids against Escherichia coli 0157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. Journal of Food Protection. 57:1994;97-103.
11. Dorsa W.J. New and established carcass decontaminating procedures commonly used in the beef processing industry. Journal of Food Protection. 60:1997;1146-1151.
12. Dorsa W.J., Cutter C.N., Siragusa G.R., Koohmarie M. Long-term effects 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. 61:1998;300-306.
13. Gill C.O. HACCP in primary processing: red meat. Brown M.H. HACCP in the Meat Industry. 2000;81-122 Woodhead Publishing, Cambridge, UK.
14. Gill C.O., Badoni M. Microbiological and organoleptic qualities of vacuum packaged ground beef prepared from pasteurized manufacturing beef. International Journal of Food Microbiology. 74:2002;111-118.
15. Gill C.O., Landers C. Effects of spray cooling processes on the microbiological conditions of decontaminated beef carcasses. Journal of Food Protection. 66:2003;. (in press).
16. Gill C.O., Landers C. Microbiological effects of carcass decontaminating treatments at four beef packing plants. Meat Science. 65:2003;1005-1011.
17. Gill C.O., Phillips D.M. The efficiency of storage during distant continental transportation of beef sides and quarters. Food Research International. 26:1993;239-245.
18. Longman B., Bacon T. Monfort aims new weapons at contamination. Meat Processing. 38(5):1999;44-51.
19. Marks H., Coleman M. Estimating distributions of numbers of organisms in food products. Journal of Food Protection. 61:1998;1535-1540.
20. Smeltzer T., Thomas R., Collins G. The role of equipment having accidental or indirect contact with the carcass in the spread of Salmonella in an abattoir. Australian Veterinary Journal. 56:1980;14-17.
21. Smulders F.J.M., Greer G.G. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies. International Journal of Food Microbiology. 44:1998;149-169.
22. Sofos J.N., Kochevar S.L., Bellinger G.R., Buoyed D.R., Hancock D.D., Ingham S.C., Morgan J.B., Regan J.O., Smith G.C. Source and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants. Journal of Food Protection. 62:1999;140-145.
23. Yamanaka K., Fang L., Inouye M. The CspA family in Escherichia coli: multiple gene duplication for stress adaptation. Molecular Microbiology. 27:1998;247-255.