Algino, R. J., S.C. Ingham, J. Zhu (2007). "Survey of Antimicrobial
Effects of Beef Carcass Intervention Treatments in Very Small State-Inspected
Slaughter Plants." Journal of Food Science 72(5):
173-179.
ABSTRACT:
U.S. beef slaughter facilities are required to use a carcass intervention
treatment to reduce contamination by Escherichia coli O157:H7. Very small
beef slaughter operators generally are unable to carry out challenge studies
to validate intervention treatment effectiveness, and in-plant pathogen challenge
studies are not permitted.The objective of this study was to evaluate the
effectiveness, measured by decreases in generic E. coli, coliforms,
Enterobacteriaceae, and aerobic plate count, of intervention treatments
used at very small beef slaughter facilities in Wisconsin. Over a
9-mo period, 265 head of beef were sampled at 22 very small beef
slaughter facilities before and after the intervention treatment.
The interventions studied were dry-aging, low-pressure hot-water
spray, highpressure
hot-water spray,2.5%acetic acid spray,andFreshBloomTM (amixof citric
acid, ascorbic acid,anderythorbic acid) spray. Sprays were applied
using a hand-held nozzle (hot water) or a pump-type sprayer (acid).
There was no significant difference (P > 0.10) between intervention
treatments and all treatments caused significant reductions (P<0.10)
in indicator organisms. Ranges in average reductions for generic
E. coli, coliforms,and Enterobacteriaceae
among the treatments were 0.6 to 2.0 log CFU/cm2, 0.7 to 2.2 log
CFU/cm2, and 0.4 to 2.2 log CFU/ cm2, respectively. For all treatments,
rapid decreases in cooler temperature and relative humidity significantly
affected indicator reduction, and for hot-water washing, increasing
spray time led to significantly greater reductions. Further studies
using actual or simulated very-small-plant intervention treatments
directly against E. coli O157:H7 would provide additional validation
of treatment efficacy. Keywords: beef slaughter interventions, Escherichia
coli, indicator bacteria
