Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction
The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing <i>E. coli</i> (STEC) and <i>Salmonella</i> spp. through spray and dip...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/883 |
| _version_ | 1797620969364258816 |
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| author | Sabrina E. Blandon David A. Vargas Diego E. Casas Oscar Sarasty Dale R. Woerner Alejandro Echeverry Markus F. Miller Carlos E. Carpio Marcos X. Sanchez-Plata Jerrad F. Legako |
| author_facet | Sabrina E. Blandon David A. Vargas Diego E. Casas Oscar Sarasty Dale R. Woerner Alejandro Echeverry Markus F. Miller Carlos E. Carpio Marcos X. Sanchez-Plata Jerrad F. Legako |
| author_sort | Sabrina E. Blandon |
| collection | DOAJ |
| description | The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing <i>E. coli</i> (STEC) and <i>Salmonella</i> spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or <i>Salmonella</i> strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2–30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and <i>Salmonella</i> spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing <i>Escherichia coli</i> in relation to the uptake percentage (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for <i>Salmonella</i> spp., but only trim type is statistically significant for reduction rate (<i>p</i> < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings. |
| first_indexed | 2024-03-11T08:50:05Z |
| format | Article |
| id | doaj.art-a447cbea298c403e81c5d5da95b6c70b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:50:05Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a447cbea298c403e81c5d5da95b6c70b2023-11-16T20:31:51ZengMDPI AGFoods2304-81582023-02-0112488310.3390/foods12040883Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen ReductionSabrina E. Blandon0David A. Vargas1Diego E. Casas2Oscar Sarasty3Dale R. Woerner4Alejandro Echeverry5Markus F. Miller6Carlos E. Carpio7Marcos X. Sanchez-Plata8Jerrad F. Legako9International Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USADepartment of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USADepartment of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USADepartment of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USADepartment of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USAInternational Center for Food Industry Excellence, Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USADepartment of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USAThe objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing <i>E. coli</i> (STEC) and <i>Salmonella</i> spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or <i>Salmonella</i> strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2–30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and <i>Salmonella</i> spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing <i>Escherichia coli</i> in relation to the uptake percentage (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for <i>Salmonella</i> spp., but only trim type is statistically significant for reduction rate (<i>p</i> < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings.https://www.mdpi.com/2304-8158/12/4/883ground beefinterventionsorganic acid<i>Salmonella</i>STECuptake level |
| spellingShingle | Sabrina E. Blandon David A. Vargas Diego E. Casas Oscar Sarasty Dale R. Woerner Alejandro Echeverry Markus F. Miller Carlos E. Carpio Marcos X. Sanchez-Plata Jerrad F. Legako Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction Foods ground beef interventions organic acid <i>Salmonella</i> STEC uptake level |
| title | Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction |
| title_full | Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction |
| title_fullStr | Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction |
| title_full_unstemmed | Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction |
| title_short | Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction |
| title_sort | efficacy of common antimicrobial interventions at and above regulatory allowable pick up levels on pathogen reduction |
| topic | ground beef interventions organic acid <i>Salmonella</i> STEC uptake level |
| url | https://www.mdpi.com/2304-8158/12/4/883 |
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