Comparison of New Intervention Additives/Chemicals with Interventions Presently in Use for Reducing Incidence of Escherichia coli O157:H7 on Beef Cuts and Beef Trimmings

<p>In this study, Cetylpyridinium Chloride (CPC) proved to be most effective at reducing the level of Escherichia coli O157:H7 on beef carcass tissue, beef short plate and small pieces of beef. CPC reduced E. coli O157:H7 counts by 4.83 log CFU/cm2 when applied to beef carcass tissue. Additionally, CPC reduced E. coli O157:H7 counts on beef short plates and small pieces of beef by more than 2 log CFU/g. Unfortunately, CPC is not approved by FDA as a chemical that can be used to reduce the incidence of pathogens on meat contact surfaces. In the present study, heated (55oC) lactic acid was the most efficacious chemical intervention for use in decontaminating beef carcass tissue and simulated beef trimmings. Lactic acid (2% at 55oC) reduced E. coli O157:H7 counts on the surface of beef by as much as 3.28 log CFU/cm2. Acidified sodium chlorite and acetic acid effectively lowered E. coli O157:H7 counts by 2.06 and 1.61 log CFU/cm2, respectively. This study demonstrated that use of water at 25oC as a decontamination technology reduced the microbial load by as much as 1.00 log CFU/cm2. As used in this study, acidified chloride and lactoferricin B were not effective in reducing the presence of E. coli O157:H7 by more than 0.68 log CFU/cm2.</p>