Decontamination techniques of pathogen bacteria in meat and poultry

Critical Reviews in Microbiology

Volumn 30, Issue 3, 2004, Pages 197-204

  Dinçer, A Handan ^a   Baysal, Taner ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Decontamination; Foodborne Pathogen; Meat; Poultry

Indexed keywords

ACETIC ACID; ALCOHOL; ANTIBIOTIC AGENT; ANTIINFECTIVE AGENT; BACTERIOCIN; BETA LACTOGLOBULIN; CARBOXYLIC ACID; CESIUM 137; CITRIC ACID; COBALT 60; COLICIN; HALIDE; HOT WATER; HYDROGEN PEROXIDE; LACTIC ACID; LACTOFERRIN; LYSOZYME; NISIN; PHOSPHATE; REUTERIN; TOXIN; UNCLASSIFIED DRUG;

AEROSOL; AIR; ANTIMICROBIAL ACTIVITY; BACTERIAL COUNT; BACTERIUM; BACTERIUM CONTAMINATION; CARCASS; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); COST BENEFIT ANALYSIS; ELECTRIC FIELD; ELECTROMAGNETIC RADIATION; ELECTRON ACCELERATOR; FOOD CONTAMINATION; FOOD POISONING; FOOD SAFETY; GAMMA RADIATION; HEATING; HIGH TEMPERATURE; HYGIENE; INFECTION CONTROL; INSTRUMENT STERILIZATION; IONIZING RADIATION; MAGNETIC FIELD; MEAT; MICROWAVE RADIATION; NONHUMAN; OSCILLATION; POULTRY; PRESSURE MEASUREMENT; PRIORITY JOURNAL; REVIEW; ULTRASOUND; ULTRAVIOLET RADIATION; VALIDATION PROCESS; WATER VAPOR; X RAY;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; DECONTAMINATION; FOOD MICROBIOLOGY; HEAT; HYDROSTATIC PRESSURE; MEAT; POULTRY;

BACTERIA (MICROORGANISMS);

EID: 4344598537     PISSN: 1040841X     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408410490468803     Document Type: Review

References (80)

1. Acuff, G.R., Vanderzant, C., Savell, J.W., Jones, D.K., Griffin, D.B., and Ehlers, J.G. 1987. Effect of acid decontamination of beef subprimals cuts on the microbiological and sensory characteristics of steaks. Meat Sci. 19, 217.
2. Ananth, V., Dickson, J.S., Olson, D.G., and Murano, E.A. 1998. Shelf-life extension, safety and quality of fresh pork loin treated with high hydrostatic pressure. J. Food Prot. 61, 1649.
3. Anderson, M.E., and Marshall, R.T. 1990. Reducing microbial populations on beef tissues: Concentration and temperature of an acid mixture. J. Food Sci. 55, 903.
4. Barbosa-Canovas, G.V., Pierson, M.D., Zhang, Q.H., and Schaffner, D.W. 2000. Pulsed electric fields. J. Food Sci., Supp. 65, 65.
5. Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000a. Pulsed X-rays. J. Food Sci. Suppl. 65, 96.
6. Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000b. Pulsed light technology. J. Food Sci. Suppl. 65, 82.
7. Bautista, D.A., Sylvester, N., Barbut, S., and Griffiths, M.W. 1997. The determination of efficacy of antimicrobial rinses on turkey carcasses using response surface designs. Int. J. Food Microblol. 34, 279.
8. Bawcom, D.W., Thompson, L.D., Miller, M.F., and Ramsey, C.B. 1995. Reduction of microorganisms on beef surfaces utilizing electricity. J. Food Prot. 58, 35.
9. Bolder, N.M. 1997. Decontamination of meat and poultry carcasses. Trends in Food Sci. Technol. 8, 221.
10. Brackett, R.E., Hao, Y.Y., and Doyle, M.P. 1994. Ineffectiveness of hot acid sprays to decontaminate Escherichia coli O157:H7 on beef. J. Food Prot. 57, 198.
11. Bruhn, C.M. 1995. Strategies for communicating the facts on food irradiation to consumers. J. Food Prot. 58, 213.
12. Cariez, A., Rosec, J., Richard, N., and Cheftel, J. 1993. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens, and Listeria innocua in inoculated minced beef muscle. Lebensm.-Wiss. Technol. 26, 357.
13. Carlez, A., Rosec, J., Richard, N., and Cheftel, J. 1994. Bacterial growth during chilled storage of pressure treated minced meat. Lebensm.-Wiss. Technol. 27, 48.
14. Castillo, A., Lucia, L.M., Goodson, K.J., Savell, J.W., and Acuff, G.R. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62, 146.
15. Corry, J.E.L., James, C., James, SJ., and Hinton, M. 1995. Salmonella, Campylobacter Escherichia coli O157:H7 decontamination techniques for the future. Int. J. Food Microbiol. 28, 187.
16. Crawford, Y.J., Murano, E.A., Olson, D.G., and Shenoy, K. 1996. Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes in chicken breast. J. Food Prot. 59, 711.
17. Datta A.K., and Davidson, P.M., Microwave and radio frequency processing. J. Food Sci., Suppl. 65, 32, 2000.
18. Davey, K.R. 1990. A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data. Int. J Food Sci. Technol. 25, 88.
19. Dickson, J.S. 1992. Acetic acid action on beef tissue surfaces contaminated with Salmonella typhimurium. J. Food Sci. 57, 297.
20. Dickson, J.S., Nettles Cutter, C.G., and Siragusa, G.R. 1994. Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. J. Food Prot. 57, 952.
21. Dinçer, A.H. 2002. Effects of some organic acids and phosphates on shelf life of turkey breast meat. PhD Thesis. Graduate School of Natural and Applied Sciences, Ege University, İzmir-Turkey.
22. Dinçer, A.H., and Ünlütürk, A. 2001. Effects of lactic and fumaric acids on the microbiological stability of turkey breast meat, IX European Symposium on the Quality of Eggs and Egg Products & XV European Symposium on the Quality of Poultry Meat. Symposium Book.
23. Dorsa, E. 1997. New and established carcass decontamination procedures commonly used in the beef-processing industry. J. Food Prot. 60, 1146.
24. Dorsa, E. W.J., Cutter, C.N., Siragusa, C.R., and Koohmaraie, M. 1996. Microbial decontamination of beef and sheep carcasses by steam, hot water, spray washes and a steam-vacuum sanitiser. J. Food Prot. 59, 127.
25. Dunn, J., Ott, T., and Clark, W. 1995. Pulsed-light treatment of food packaging. Food Technol. 48, 95.
26. Earnshaw, R.G., Appleyard, J., and Hurst, R.M. 1995. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. Int. J. Food Microbiol. 28, 197, 1995.
27. Farkas, D.F., and Hoover, D.G. 2000. High pressure. J. Food Sci. Suppl. 65, 47.
28. Farkas, J. 1998. Irradiation as a method for decontaminating food. A review. Int. J. Food Microbiol. 44, 189.
29. Giese, J. 1993. Salmonella reduction process receives approval. Food Tech. 110.
30. German, B.M., Sofos, J.N., Morgan, J.B., Schmidt, G.R., and Smith, G.C. 1995. Evaluation of hand-trimming, various sanitizing agents, and hot water spray washing as decontamination treatments for beef brisket adipose tissue. J. Food Prot. 58, 899.
31. Hardin, M.D., Acuff, G.R., and Lucia, L.M. 1995. Comparison of methods for decontamination of beef carcass surfaces. J. Food Prot. 58, 368.
32. Heddleson, R.A., and Doores, S. 1994. Factor affecting microwave heating of foods and microwave induced destruction of foodborne pathogens - a review. J. Food Prot. 57, 1025.
33. Hinton, M.H., and Corry, J.E.L. 1999. The decontamination of carcass meat, in Poultry Meat Science Richardson, R.I., and Mead, G.C., Eds., CAB International., 285.
34. Hoover, D.G. 2000. Ultrasound. J. Food Sci. Suppl. 65, 93.
35. Huffman, R.D. 2002. Current and future technologies for the decontamination of carcasses and fresh meat. Meat Sci. 62, 285.
36. Hwang, C., and Beuchat, L.R. 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. J. Food Prot. 58, 19.
37. Jay, J.M. 1992. Modern Food Microbiology, 4th ed., Chapman and Hall, New York, London., 701.
38. Kim, J.W., and Slavik, M.F. 1994. Trisodium phosphate (TSP) treatment of beef surfaces to reduce E. coli O157:H7 and Salmonella typhimurium. J. Food Sci. 59, 20.
39. Kim, J.W., Slavik, M.F., and Bender, F.G. 1994. Removal of Salmonella typhimurium attached to chicken skin by rinsing with trisodium phosphate solution: Scanning electron microscopic examination. J. Food Safety 14, 77.
40. Knorr, D. 1995. Hydrostatic pressure treatment of food microbiology, in New Methods of Food Preservation, Gould G.W., Ed., Chapman and Hall, London, 159.
41. Kochevar, S.L., Sofos, J.N., Bolin, R.R., Reagan, J.O., and Smith, G.C. 1997. Steam vacuuming as a preevisceration intervention to decontaminate beef carcasses. J. Food Prot. 60, 107.
42. Kozempel, M.F., Annous, B.A., Cook, R.D., Scullen, O.J., and Whiting, R.C. 1998. Inactivation of microorganisms with microwaves at reduced temperatures. J. Food Prot. 61, 582.
43. Lagunas-Solar, M.C. 1995. Radiation processing of foods: An overview of scientific principles and current status. J. Food Prot. 58, 186.
44. Li, Y., Walker, J.T., Slavik, M.F., and Wang, H. 1995. Electrical treatment of poultry chiller water to destroy Campylobacter jejuni. J. Food Prot. 58, 1330.
45. Lillard, H.S. 1993. Bactericidal effect of chlorine on attached salmonellae with and without sonification. J. Food Prot. 56, 716.
46. Lillard, H.S. 1994a. Effect of trisodium phosphate on Salmonellae attached to chicken skin. J. Food Prot. 57, 465.
47. Lillard, H.S. 1994b. Decontamination of poultry skin by sonication. Food Technol. 48, 72, 1994.
48. Loaharanu, P. 1995. Food irradiation: Current status and future prospects, in New Methods of Food Preservation, Gould, G.W., Ed., Chapman and Hall, London, 90.
49. Loaharanu, P., and Urbain, W.M. 1982. Certain utilisation aspects of food irradiation. In: Josephson, E.S., and Peterson, M.S. (Eds). Preservation of Food by Ionising Radiation. Basel: CRC Press, Inc., Boca Raton, Florida, pp. 65.
50. Mertens, B., and Knorr, D. 1992. Developments of nonthermal processes for food preservation. Food Technol. 46, 124.
51. Monk, J.D., Beuchat, L.R., and Doyle, M.P. 1995. Irradiation inactivation of food-borne microorganisms. J. Food Prot. 58, 187.
52. Morris, C.A., Lucia, L.M., Savell, J.W., and Acuff, G.R. 1997. Trisodium phosphate treatment of pork carcasses. J. Food Sci. 62, 402.
53. Mulder, R.W.A.W., and Schlundt, J. 1999. Safety of poultry meat: From farm to table, in ICGFI Report (International Consultative Group on Food Irradiation), Mollins, R.A., and Corry, J., Eds.
54. Mussa, D.M., Ramaswamy, H.S., and Smith, J.P. 1999. High pressure destruction kinetics of L.monocytogenes on pork. J. Food Prot. 62, 40.
55. Naidu, N. 2000. Natural Food Antimicrobial Systems, 2000, 818 p.
56. Nettles Cutter, C., and Siragusa, G.R. 1994. Efficacy of organic acids against Escherichia coli O157:H7 attached to beef carcass tissue using a pilot scale model carcass washer. J. Food Prot. 57, 97.
57. Patterson, M.F., and Kilpatrick, D.J. 1998. The combined effects of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 61, 432.
58. Paul, P., Chawala, S.P., Thomas, P., and Kesavan, P.C. 1997. Effect of high hydrostatic pressure gamma-irradiation and combined treatments on the microbiological quality of lamb meat during chilled storage. J. Food Safety 16, 263.
59. Pothakamury, U.R., Barbosa-Canovas, G.V., and Swanson, B.G. 1993. Magnetic field inactivation of microorganisms and generation of biological changes. Food Technol. 47, 85.
60. Qin, B.L., Pothakamury, U.R., Vega, H., Martin, O., Barbosa-Canovas, G.V., and Swanson, B.G. 1995. Food pasteurisation using high intensity pulsed electric field. J. Food Technol. 49, 55.
61. Ray, B. 1996. Fundamental Food Microbiology, CRC Press, LLC, 516.
62. Resurreccion, A.V.A., Galvez, F.C.F., Fletcher, S.M., and Misra, S.K. 1995. Consumer attitudes toward irradiated food: Results of a new study. J. Food Prot. 58, 193.
63. Rodriguez de Ledesma, A.M., Riemann, H.P., and Farver, T.B. 1996. Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J. Food Prot. 59, 746.
64. Sala, F.J., Burgos, J., Condon, S., Lopez, P., and Raso, J. 1995. Effect of heat and ultrasound on microorganism and enzymes, in. New Methods of Food Preservation, Gould G.W., Ed., Chapman and Hall, London, 176.
65. Sams, A.R., and Feria, R. 1991. Microbial effects of ultrasonication of broiler drumstick skin. J. Food Sci. 56, 247.
66. Sastry, S.K., Datta, A.K., and Worobo, R.W. 2000. Ultraviolet light. J. Food Sci., Suppl. 65, 90.
67. Satin, M. 2002. Use of irradiation for microbial decontamination of meat: Situation and perspectives. Meat Sci. 62, 277.
68. Sitzmann, W. 1995. High voltage pulse techniques for food preservation, in New Methods of Food Preservation, Gould, G.W., Ed., Chapman and Hall, London, 236.
69. Slavik, M.F., Kim, J-W., Pharr, M.D., Raben, D.P., Tsai, S., and Lobsinger, C.M. 1994. Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. J. Food Prot. 57, 324.
70. Smith, G.C. 1999. Meat Safety, CSU, Department of Animal Sciences. Meat Safety. [Internet, WWW], ADDRESS: http://www.ansci.colostate. edu/MeatSafety.htm.
71. Smulders, F.J.M 1995. Preservation by microbial decontamination; the surface treatment of meats by organic acids, in New Methods of Food Preservation, Gould, G.W., Ed., Chapman and Hall, London, 253.
72. Smulders, F.J.M., and Greer, G. 1998. Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: Prospects and controversies. Int. J. Food Microbiol. 44, 14.
73. Sofos, J.N., and Smith, G.C. 1998. Non acid meat decontamination technologies: Model studies and commercial applications. Int. J. Food Microbiol. 44, 171.
74. USDA-FSIS (U.S. Department of Agriculture-Food Safety and Inspection Service). 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) systems, final rule. Fed.Regist.61:38806. [Internet, WWW], http://www.fsis.usda.gov/OA/haccp/imphaccp.htm, 1996.
75. Vega-Mercado, H., Pothakamury, U.R., Chang, F.J., Barbosa-Canovas, G.V., and Swanson, B.G. 1996. Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles. Food Res. Int. 29, 117.
76. 2 treatment of foods spiked with Listeria or Salmonella. J. Food Prot. 54, 189-193.
77. Yang, R., and Ray, R. 1994. Prevalence and biological control of bacteriocin producing psychrotrophic Leuconostoc associated with spoilage of vacuum-packed processed meats. J. Food Prot. 57, 209.
78. Zeitoun, A.A.M., and Debevere, J.M. 1990. Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging. Int. J. Food Microbiol. 14, 161.
79. Zeitoun, A.A.M., and Debevere, J.M 1991. Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry. Int. J. Food Microbiol. 16, 89.
80. Zhang, Q., Chang, F.J., Barbosa-Canovas, G.V., and Swanson, B.G. 1994. Inactivation of microorganisms in a semisolid model food using high voltage pulsed electric fields. Lebensm.-Wiss. Technol. 27, 538.