The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization
2019
Thomas, Chevise L. | Thippareddi, Harshavardhan | Rigdon, Macc | Kumar, Sanjay | McKee, Robert W. | Sims, William M. | Stelzleni, Alexander M.
The US meat industry actively seeks antimicrobials to eliminate Shiga toxin-producing Escherichia coli (STEC) in non-intact products. To facilitate this, the anterior end (10.2 cm) of beef striploins (30.5 cm) were inoculated (lean side) with a ca. 8.00 log CFU/mL cocktail containing non-pathogenic rifampicin resistant surrogate E. coli. The inoculated striploins were passed through a spray cabinet and treated with either 50 mL/L levulinic acid +5 g/L sodium dodecyl sulfate (LVA+SDS), peroxyacetic acid (2 mL/L; PAA), acidified sodium chlorite (1.2 g/L; ASC), lactic acid (45 mL/L; LA), or no antimicrobial application (CON) and then blade tenderized. A non-inoculated beef striploin immediately followed the first striploin through the spray cabinet and blade tenderizer. Surface and subsurface samples were collected from the anterior, middle, and posterior sections of each striploin. PAA was the most effective in reducing surrogate E. coli (P ≤ 0.05) on the surface compared to all other treatment groups, followed by LVA+SDS and ASC, respectively. PAA had the lowest (P ≤ 0.05) amount of recovered subsurface E. coli. Lactic acid treated striploins were similar to untreated controls for surface and subsurface E. coli recovery. Using PAA, LVA+SDS, or ASC can improve the safety of blade tenderized striploins.
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