Evaluation of Various Antimicrobial Interventions for the Reduction of Escherichia coli O157:H7 on Bovine Heads during Processing
Authors: Kalchayanand, Norasak1; Arthur, Terrance M.1; Bosilevac, Joseph M.1; Brichta-Harhay, Dayna M.1; Guerini, Michael N.1; Wheeler, Tommy L.1; Koohmaraie, Mohammad1
Source: Journal of Food Protection®, Volume 71, Number 3, March 2008 , pp. 621-624(4)
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Abstract:
The effectiveness of electrolyzed oxidizing water, FreshFx, hot water, DL-lactic acid, and ozonated water was determined using a model carcass spray-washing cabinet. A total of 140 beef heads obtained from a commercial processing line were inoculated with Escherichia coli O157:H7 on the cheek areas. Each head was exposed to a simulated preevisceration wash and then had antimicrobial wash treatments. Hot water, lactic acid, and FreshFx treatments reduced E. coli O157:H7 on inoculated beef heads by 1.72, 1.52, and 1.06 log CFU/cm2, respectively, relative to the simulated preevisceration wash. Electrolyzed oxidizing water and ozonated water reduced E. coli O157:H7 less than 0.50 log CFU/cm2. Hot water, lactic acid, and FreshFx could be used as decontamination washes for the reduction of E. coli O157:H7 on bovine head and cheek meat.Document Type: Research article
Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA
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