Resistance of Acid-Adapted Salmonellae to Organic Acid Rinses on Beef

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Abstract:

Four strains of salmonellae, including three bovine isolates and an ATCC strain, were adapted to growth in acidic conditions by sequential transfer in tryptic soy broth with reduced pH values. The cultures were transferred until good growth (approximately log107 CFU/ml) was obtained within 24 h at 37°C at pH 5.0. Lean beef tissue was inoculated by immersion into either the acid-adapted or the homologous parent strain of each bacterium. The inoculated tissue was rinsed for 10s in 1.5% or 3.0% lactic acid solutions at 23°C or 55°C. Reductions in bacterial populations were compared between the parent and acid-adapted strains to determine if the acid-adapted strains were more resistant to the organic acid rinses. Acid-adapted strains had either equal or greater sensitivity to organic acid rinses than their homologous parent strains, indicating that acid adaptation did not result in bacteria which were resistant to organic acid rinses. Acid-adapted strains had significantly lower D55°C values than their homologous parent strains.

Keywords: BEEF; ORGANIC ACIDS; SALMONELLA

Document Type: Research Article

Affiliations: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011

Publication date: September 1, 1995

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