Facebook
Twitter
YouTube
Instagram
    • español
    • English
  • Contacto
  • English 
    • español
    • English
  • Login
AboutAuthorsTitlesSubjectsCollectionsCommunities☰
JavaScript is disabled for your browser. Some features of this site may not work without it.
View Item 
    xmlui.general.dspace_homeCentros Regionales y EEAsCentro Regional Santa FeEEA RafaelaArtículos científicosxmlui.ArtifactBrowser.ItemViewer.trail
  • DSpace Home
  • Centros Regionales y EEAs
  • Centro Regional Santa Fe
  • EEA Rafaela
  • Artículos científicos
  • View Item

Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

Abstract
In Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, [ver mas...]
In Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, coliform and E. coli counts and stx and eae gene prevalence. These strategies were: citric acid (2%; automated), acetic acid (2%; manual and automated), lactic acid (LA 2%; manual and automated), LA (3%; automated), electrolytically-generated hypochlorous acid (400 ppm; manual), hot water (82 °C; automated) and INSPEXX (0.2%; automated). Automated application of 2% LA after 30–60-min aeration and 3% LA at 55 °C were the most effective interventions. Automated application was more effective than manual application. Decontamination of beef carcasses through automated application of lactic acid and hot water would reduce public health risks associated with STEC contamination. [Cerrar]
Thumbnail
Author
Signorini, Marcelo;   Costa, Magdalena;   Teitelbaum, David;   Restovich, Viviana;   Brasesco, Hebe;   García, Diego;   Superno, Valeria;   Petroli, Sandra;   Bruzzone, Mariana;   Arduini, Victor;   Vanzini, Mónica;   Sucari, Adriana;   Suberbie, Germán;   Turina, Maricel;   Rodriguez, Hector Ricardo;   Leotta, Gerardo A.;  
Fuente
Meat Science 142 : 44-51 (August 2018)
Date
2018-08
ISSN
0309-1740
URI
https://www.sciencedirect.com/science/article/pii/S0309174017315462?via%3Dihub
http://hdl.handle.net/20.500.12123/2687
DOI
https://doi.org/10.1016/j.meatsci.2018.04.009
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Carne de Res; Beef; Toxinas; Toxins; Escherichia coli; Antimicrobianos; Antimicrobials; Shiga toxin; Descontaminación;
Derechos de acceso
Restringido
Descargar
Compartir
  • Compartir
    Facebook Email Twitter Mendeley
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Metadata
Show full item record