Texas Tech University, Department of Animal and Food Sciences, Corner of Indiana and Main Street, Lubbock, Texas 79409, USA.
J Food Prot. 2009 Oct;72(10):2208-11. doi: 10.4315/0362-028x-72.10.2208.
The objectives of this study were to determine the effects of a lactic acid- and citric acid-based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing and the reduction of Salmonella and Escherichia coli O157:H7 on beef trim. Freshly harvested broiler carcasses were inoculated with an inoculum of Salmonella strains to yield a 10(5) CFU/ml pathogen load on the surface of the carcass. The beef tips were inoculated as well with an inoculum of either E. coli O157:H7 or Salmonella to yield 10(4) CFU/100 cm(2). After 30 min for attachment, the broiler carcasses were treated with Chicxide applied for 5 s via a spray or immersed in Chicxide for 5, 10, or 20 s. Broiler carcasses were rinsed in poultry rinse bags with 400 ml of Butterfield's phosphate buffer in which Salmonella was enumerated from the diluents and Butterfield's phosphate. Chicxide significantly reduced Salmonella by 1.3 log CFU/ml with spray treatment and 2.3 log CFU/ml for all dip treatments. Following 30 min of attachment, the beef tips were placed into a spray cabinet with either Beefxide or sterilized water (control) and sprayed at 1 ft/2.5 s chain speed at 40 lb/in(2). The external surface of each beef tip was swabbed (100 cm(2)) to determine pathogen loads. Beefxide significantly reduced E. coli O157:H7 by 1.4 log CFU/100 cm(2) and Salmonella by 1.1 log CFU/100 cm(2) (P < 0.05) compared with the control samples.
本研究的目的是确定一种基于乳酸和柠檬酸的抗菌产品对减少加工过程中肉鸡全胴体表面沙门氏菌和减少牛肉修剪物中沙门氏菌和大肠杆菌 O157:H7 的效果。新鲜收获的肉鸡胴体用沙门氏菌菌株接种物接种，使胴体表面的病原体载量达到 10(5) CFU/ml。牛肉尖端也用大肠杆菌 O157:H7 或沙门氏菌接种物接种，使 10(4) CFU/100 cm(2)。附着 30 分钟后，肉鸡胴体用 Chicxide 通过喷雾处理 5 秒，或浸入 Chicxide 中 5、10 或 20 秒进行处理。肉鸡胴体在装有 400 毫升 Butterfield 磷酸盐缓冲液的禽用冲洗袋中冲洗，从稀释液和 Butterfield 磷酸盐中对沙门氏菌进行计数。Chicxide 喷雾处理可使沙门氏菌减少 1.3 log CFU/ml，所有浸泡处理可使沙门氏菌减少 2.3 log CFU/ml。附着 30 分钟后，将牛肉尖端放入喷雾柜中，用 Beefxide 或无菌水（对照）喷洒，以 1 英尺/2.5 秒的链条速度以 40 磅/英寸（2）的速度喷洒。每个牛肉尖端的外表面用拭子擦拭（100 cm(2))，以确定病原体负荷。Beefxide 可使大肠杆菌 O157:H7 减少 1.4 log CFU/100 cm(2)，沙门氏菌减少 1.1 log CFU/100 cm(2)（P < 0.05），与对照样品相比。
