Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization
The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as “non-intact„ and a food safety concern because of the potential for translocation of surface <i>Escherichia coli</i> O157:H7 into the interior of the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/2/80 |
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| author | Peter M. Muriana Jackie Eager Brent Wellings Brad Morgan Jacob Nelson Kalpana Kushwaha |
| author_facet | Peter M. Muriana Jackie Eager Brent Wellings Brad Morgan Jacob Nelson Kalpana Kushwaha |
| author_sort | Peter M. Muriana |
| collection | DOAJ |
| description | The US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as “non-intact„ and a food safety concern because of the potential for translocation of surface <i>Escherichia coli</i> O157:H7 into the interior of the meat that may be cooked “rare or medium-rare„ and consumed. We evaluated 14 potential spray interventions on <i>E. coli</i> O157:H7-inoculated lean beef wafers (~10<sup>6</sup> CFU/cm<sup>2</sup>, <i>n</i> = 896) passing through a spray system (18 s dwell time, ~40 pounds per square inch, PSI) integrated into the front end of a Ross TC-700MC tenderizer. Inoculated and processed beef wafers were stomached with D/E neutralizing broth and plated immediately, or were held in refrigerated storage for 1-, 7-, or 14-days prior to microbial enumeration. Seven antimicrobials that showed better performance in preliminary screening on beef wafers were selected for further testing on beef subprimals in conjunction with blade tenderization. Boneless top sirloin beef subprimals were inoculated at ~2 × 10<sup>4</sup> CFU/cm<sup>2</sup> with a four-strain cocktail of <i>E. coli</i> O157:H7 and passed once, lean side up, through an integrated spray system and blade tenderizer. Core samples obtained from each subprimal were examined for the presence/absence of <i>E. coli</i> O157:H7. The absence of <i>E. coli</i> O157:H7 in core samples correlated with the ability of the antimicrobials to reduce bacterial levels on the surface of beef prior to blade tenderization. |
| first_indexed | 2024-12-12T05:11:58Z |
| format | Article |
| id | doaj.art-88057b64d07e4176a5d68ce08ffd3a6d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-12T05:11:58Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-88057b64d07e4176a5d68ce08ffd3a6d2022-12-22T00:36:52ZengMDPI AGFoods2304-81582019-02-01828010.3390/foods8020080foods8020080Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade TenderizationPeter M. Muriana0Jackie Eager1Brent Wellings2Brad Morgan3Jacob Nelson4Kalpana Kushwaha5Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, USADepartment of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078-6055, USADepartment of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078-6055, USAPerformance Food Group, 2205 Tanglewood Circle, Stillwater, OK 74074, USARobert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, USARobert M. Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, USAThe US Department of Agriculture, Food Safety Inspection Service (USDA-FSIS) considers mechanically-tenderized beef as “non-intact„ and a food safety concern because of the potential for translocation of surface <i>Escherichia coli</i> O157:H7 into the interior of the meat that may be cooked “rare or medium-rare„ and consumed. We evaluated 14 potential spray interventions on <i>E. coli</i> O157:H7-inoculated lean beef wafers (~10<sup>6</sup> CFU/cm<sup>2</sup>, <i>n</i> = 896) passing through a spray system (18 s dwell time, ~40 pounds per square inch, PSI) integrated into the front end of a Ross TC-700MC tenderizer. Inoculated and processed beef wafers were stomached with D/E neutralizing broth and plated immediately, or were held in refrigerated storage for 1-, 7-, or 14-days prior to microbial enumeration. Seven antimicrobials that showed better performance in preliminary screening on beef wafers were selected for further testing on beef subprimals in conjunction with blade tenderization. Boneless top sirloin beef subprimals were inoculated at ~2 × 10<sup>4</sup> CFU/cm<sup>2</sup> with a four-strain cocktail of <i>E. coli</i> O157:H7 and passed once, lean side up, through an integrated spray system and blade tenderizer. Core samples obtained from each subprimal were examined for the presence/absence of <i>E. coli</i> O157:H7. The absence of <i>E. coli</i> O157:H7 in core samples correlated with the ability of the antimicrobials to reduce bacterial levels on the surface of beef prior to blade tenderization.https://www.mdpi.com/2304-8158/8/2/80<i>E. coli</i> O157:H7non-intact beefmechanical tenderizationblade tenderizationantimicrobial interventionstranslocation |
| spellingShingle | Peter M. Muriana Jackie Eager Brent Wellings Brad Morgan Jacob Nelson Kalpana Kushwaha Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization Foods <i>E. coli</i> O157:H7 non-intact beef mechanical tenderization blade tenderization antimicrobial interventions translocation |
| title | Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| title_full | Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| title_fullStr | Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| title_full_unstemmed | Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| title_short | Evaluation of Antimicrobial Interventions against <i>E. coli</i> O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| title_sort | evaluation of antimicrobial interventions against i e coli i o157 h7 on the surface of raw beef to reduce bacterial translocation during blade tenderization |
| topic | <i>E. coli</i> O157:H7 non-intact beef mechanical tenderization blade tenderization antimicrobial interventions translocation |
| url | https://www.mdpi.com/2304-8158/8/2/80 |
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