Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets

Meat Science

Volumn 68, Issue 2, 2004, Pages 277-283

  Hajmeer, M N ^a   Marsden, J L ^b   Fung, D Y C ^b   Kemp, G K ^c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c Alcide Corporation   (United States)

Author keywords

Acidified sodium chlorite; Antimicrobial treatments; Beef; Escherichia coli O157:H7; Kosher meat; Sodium chloride; Staphylococcus aureus

Indexed keywords

ANTIMICROBIAL TREATMENTS; BEEF BRISKETS; KOSHER MEAT; PATHOGENS;

ACIDITY; BLOOD; DECONTAMINATION; ESCHERICHIA COLI; MUSCLE; SODIUM CHLORIDE;

MEATS;

ESCHERICHIA COLI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 2942638140     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.03.006     Document Type: Article

References (28)

1. Barkate M.L., Acuff G.R., Lucia L.M., Hale D.S. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. Meat Science. 35:1993;397-401.
2. Buzby J.C., Roberts T. Guillain-Barré syndrome increases foodborne disease costs. Food Review. 20(3):1997;36-42.
3. Castillo A., Lucia L.M., Kemp G.K., Acuff G.R. Reduction of Escherichia coli O157:H7 and Salmonella typhirium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection. 62(6):1999;580-584.
4. CFR (Code of Federal Regulations). (1998). Secondary direct food additives permitted in food for human consumption. Food and Drug Administration. Federal Register, 63, 11118-11119.
5. Doyle M.P., Roman D.J. Response of Campylobacter jejuni to sodium chloride. Journal of Applied Environmental Microbiology. 43:1982;561-565.
6. Gorman B.M., Morgan J.B., Sofos J.N., Smith G.C. Microbiological and visual effects of trimming and/or spray-washing for removal of fecal material from beef. Journal of Food Protection. 58(9):1995;984-989.
7. Hajmeer M.N., Marsden J.L., Crozier-Dodson B.A., Basheer I.A., Higgins J.J. Reduction of microbial counts in a commercial beef koshering facility. Journal of Food Science. 64:1999;719-723.
8. Hajmeer, M. (2001). Evaluation of the antimicrobial effect of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus in a laboratory medium and on beef briskets with investigation of the koshering process. Ph.D. Dissertation, Kansas State University, Manhattan, KS.
9. Hajmeer M.N., Fung D.Y.C., Marsden J.L., Milliken G.A. Effect of preparation method, age, and plating technique of thin agar layer (TAL) medium on recovery of Escherichia coli O157:H7 injured by sodium chloride. Journal of Microbial Methods. 47:2001;249-253.
10. Hardin M.D., Acuff G.R., Lucia L.M., Oman J.S., Savell J.W. Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection. 58(4):1995;368-374.
11. Kang D.H., Fung D.Y.C. Thin agar layer method for recovery of heat-injured Listeria monocytogenes. Journal of Food Protection. 62(11):1999;1346-1349.
12. Kemp, G. K. (2000). Personnal communications, Alcide Corporation, Redmond, WA.
13. Kemp, G. K. (2004). Personnal communications, Alcide Corporation, Redmond, WA.
14. Kemp G.K., Aldrich M.L., Waldroup A.L. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. Journal of Food Protection. 63(8):2000;1087-1092.
15. Kemp G.K., Aldrich M.L., Guerra M.L., Schneider K.R. Continuous online processing of fecal- and ingesta-contaminated poultry carcasses using an acidified sodium chlorite antimicrobial intervention. Journal of Food Protection. 64(4):2001;807-812.
16. Marsden J.L. Sodium containing additives in processed meats: A technological overview. White P.L., Crocco S.C. Proceedings of sodium and potassium in foods and drugs conference. 1980;49-60 American Medical Association, Chicago, IL.
17. Mermelstein N.H. Continuous on-line trials eliminate need for reprocessing poultry. Food Technology. 52(7):1998;108-109.
18. Nutsch A.L., Phebus R.K., Riemann M.J., Kotrola J.S., Wilson C.R., Boyer J.E. Jr., Brown T.L. Steam pasteurization of commercially slaughtered beef carcasses: Evaluation of bacterial populations at five anatomical locations. Journal of Food Protection. 61(5):1998;571-577.
19. Phebus R.K., Nutsch A.L., Schafer D.E., Wilson C.R., Riemann J.M., Leising J.D., Kastner C.L., Wolf J.R., Prasai R.K. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection. 60(5):1997;476-484.
20. Podolak R.K., Zayas J.F., Kastner C.L., Fung D.Y.C. Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 on beef by application of organic acids. Journal of Food Protection. 59(4):1996;370-373.
21. Prasai R. K., Acuff G.R., Lucia L.M., Hale D.S., Savell J.W., Morgan J.B. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. Journal of Food Protection. 54(11):1991;868-872.
22. Prasai R.K., Phebus R.K., Garcia Zepeda C.M., Kastner C.L., Boyle E.A.E., Fung D.Y.C. Effectiveness of trimming and/or washing on microbiological quality of beef carcasses. Journal of Food Protection. 58(10):1995;1114-1117.
23. SAS. (1999). SAS users' guide: Statistics. Cary, NC: SAS Institute Inc.
24. Sofos, J. N. (1983). Antimicrobial effects of sodium and other ions in foods: A review. Journal of Food Safety, 6, 45-78.
25. USDA-FSIS. (1996). Achieving the zero tolerance performance standard for beef carcasses by knife trimming and vacuuming with hot water and steam: Use of acceptable carcass interventions for reducing carcass contamination without prior agency approval: Notice of policy change. Federal Register, 60, 15024-15027.
26. USDA-FSIS. (1998). Processing of red meat. Federal Register, 63(44), 11118-11119.
27. USDA-FSIS. (2000). Red meat parts and organs. Federal Register, 65(8), 1776.
28. USDA-FSIS. (2001). Processed, comminuted or formed meat food products. Federal Register, 66(114), 31840-31841.