Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef
Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 an...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2017/8070515 |
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| author | Katie R. Kirsch Tamra N. Tolen Jessica C. Hudson Alejandro Castillo Davey Griffin T. Matthew Taylor |
| author_facet | Katie R. Kirsch Tamra N. Tolen Jessica C. Hudson Alejandro Castillo Davey Griffin T. Matthew Taylor |
| author_sort | Katie R. Kirsch |
| collection | DOAJ |
| description | Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml) of rifampicin-resistant (100.0 μg/ml; RifR) O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application) or air-assisted electrostatic sprayer (ESS). Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR) to determine STEC inhibition as a function of intervention application method (conventional, ESS) and refrigerated aging period (14, 28 days). Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p<0.05), although application method did not impact STEC reductions (p>0.05). Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process. |
| format | Article |
| id | doaj-art-2c3c217ed5824e93aa38a1d91a08819b |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-2c3c217ed5824e93aa38a1d91a08819b2025-02-03T01:25:29ZengWileyInternational Journal of Food Science2356-70152314-57652017-01-01201710.1155/2017/80705158070515Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged BeefKatie R. Kirsch0Tamra N. Tolen1Jessica C. Hudson2Alejandro Castillo3Davey Griffin4T. Matthew Taylor5Department of Nutrition and Food Science, Texas A&M University, College Station, TX, USADepartment of Animal Science, Texas A&M University, College Station, TX, USADepartment of Nutrition and Food Science, Texas A&M University, College Station, TX, USADepartment of Animal Science, Texas A&M University, College Station, TX, USADepartment of Animal Science, Texas A&M AgriLife Extension, College Station, TX, USADepartment of Animal Science, Texas A&M University, College Station, TX, USABecause of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB) have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC) on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml) of rifampicin-resistant (100.0 μg/ml; RifR) O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application) or air-assisted electrostatic sprayer (ESS). Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR) to determine STEC inhibition as a function of intervention application method (conventional, ESS) and refrigerated aging period (14, 28 days). Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p<0.05), although application method did not impact STEC reductions (p>0.05). Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.http://dx.doi.org/10.1155/2017/8070515 |
| spellingShingle | Katie R. Kirsch Tamra N. Tolen Jessica C. Hudson Alejandro Castillo Davey Griffin T. Matthew Taylor Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef International Journal of Food Science |
| title | Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef |
| title_full | Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef |
| title_fullStr | Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef |
| title_full_unstemmed | Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef |
| title_short | Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef |
| title_sort | effectiveness of a commercial lactic acid bacteria intervention applied to inhibit shiga toxin producing escherichia coli on refrigerated vacuum aged beef |
| url | http://dx.doi.org/10.1155/2017/8070515 |
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