Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue

• Published in: Journal of food protection 2004-10, Vol.67 (10), p.2099-2106
• Main Authors: Stopforth, J.D, Yoon, Y, Belk, K.E, Scanga, J.A, Kendall, P.A, Smith, G.C, Sofos, J.N
• Format: Article
• Language: English
• Subjects: acetic acid; acid tolerance; acid treatment; acids; Animals; antibacterial properties; bacterial adhesion; bacterial contamination; beef carcasses; Biological and medical sciences; Cattle - microbiology; chlorites; Cold Temperature; Colony Count, Microbial; Consumer Product Safety; cooling; decontamination; Disinfectants - pharmacology; Dose-Response Relationship, Drug; Escherichia coli; Escherichia coli O157 - drug effects; Escherichia coli O157 - growth & development; Escherichia coli O157:H7; Food Contamination; Food Handling - methods; Food industries; Food Microbiology; food pathogens; Food-Processing Industry - standards; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; inoculum; Meat and meat product industries; serotypes; sodium hydroxide; sodium hypochlorite; solutions; spraying; stress tolerance; Time Factors
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-67.10.2099

Samples (10 by 20 by 2.5 cm) of beef carcass tissue were inoculated (10⁴ to 10⁵ CFU/cm²) with Escherichia coli O157: H7 that was either non-acid habituated (prepared by incubating at 15°C for 48 h in inoculated filter-sterilized composite [1: 1] of hot and cold water meat decontamination runoff fluids, pH 6.05) or acid habituated (prepared in inoculated water fluids mixed with filter-sterilized 2% lactic acid [LA] runoff fluids in a proportion of 1/99 [vol/vol], pH 4.12). The inoculated surfaces were exposed to conditions simulating carcass chilling (-3°C for 10 h followed by 38 h at 1°C). Treatments applied to samples (between 0 and 10 h) during chilling included the following: (i) no spraying (NT) or spraying (for 30 s every 30 min) with (ii) water, (iii) cetylpyridinium chloride (CPC; 0.1 or 0.5%), (iv) ammonium hydroxide (AH; 0.05%), (v) lactic acid (LA; 2%), (vi) acidified sodium chlorite (ASC; 0.12%), (vii) peroxyacetic acid (PAA; 0.02%), (viii) sodium hydroxide (SH; 0.01%), or (ix) sodium hypochlorite (SC; 0.005%) solutions of 4°C. Samples were taken at 0, 10, 24, 36, and 48 h of the chilling process to determine changes in E. coli O157:H7 populations. Phase 1 tested water, SH, PAA, LA, and 0.5% CPC on meat inoculated with non¡acid-habituated pathogen populations, whereas phase 2 tested water, SC, AH, ASC, LA, and 0.1% CPC on meat inoculated with acid- and non-acid-habituated populations. Reductions in non¡acid-habituated E. coli O157:H7 populations from phase 1 increased in the order NT = water = SH < PAA < LA < CPC. Reductions from phase 2 for acid-habituated cells increased in the order NT = water = SC < ASC = LA = AH < CPC, whereas on non-acid-habituated cells the order observed was NT = water = SC < AH = ASC < LA < CPC. Previous acid habituation of E. coli O157:H7 inocula rendered the cells more resistant to the effects of spray chilling, especially with acid; however, the trend of reduction remained spray chilling with water = non-spray chilling < spray chilling with chemical solutions.