Efficacy of Citrilow and Cecure spray wash on prevalence of aerobic and Enterobacteriaceae bacteria/gram‐negative enteric bacilli and cattle hide quality

This study investigated spray wash treatments independently with Citrilow or Cecure for their effects on microbial concentrations and leather quality. Spray washing with Citrilow reduced aerobic mesophilic recovery by 2.42–2.78 log cycles 2.78–2.95 log cycles, and 3.32–3.72 log cycles on the belly, belly, and butt regions, respectively. After washing with Citrilow, Enterobacteriaceae/related gram‐negative enteric bacilli (ENT/gnEB) recovery counts reduced by, 2.14–2.57 log cycles, 3.06–4.08 log cycles, and 4.65–4.99 log cycles on the belly, head, and butt regions, respectively. Cecure significantly lowered aerobic bacterial levels on the belly, head, and butt regions by 6.00–6.12 log cycles, 1.40–1.65 log cycles, and 4.26–3.60 log cycles, respectively. Washing with Cecure significantly lowered ENT/gnEB counts by 3.65–3.01 log cycles and 2.17–3.17 log cycles on belly and butt regions. Subjective testing, grain structure analyses, and mechanical properties of leather made from fresh hides after Citrilow or Cecure treatments revealed no difference between the treatment and their corresponding controls. PRACTICAL APPLICATIONS: The purpose of this study is to investigate the ability of two antibiotics (Citrilow and Cecure) to reduce bacteria on the outer haired surface of cattle hides which serves as a potential source of cross‐contamination of pathogens to beef. In addition, while reducing probability of cross‐contamination during cattle processing, the quality of the byproducts need to be insured. In the cattle industry, antimicrobials and surfactants applied must be food safe and limit damage to the animal byproducts, in the case of this study hides which are used to produce leather. The results from this study may be beneficial for meat processing plants, hide preparers and leather manufacturers to identify antimicrobials that may limit bacterial cross‐contamination which can lead to food related illnesses while insuring the quality of one of the cattle industries main byproducts.