Center for Meat Safety & Quality, Dept of Animal Sciences, Colorado State Univ, Fort Collins, CO 80523-1171, USA.
J Food Sci. 2012 Sep;77(9):M539-44. doi: 10.1111/j.1750-3841.2012.02878.x. Epub 2012 Aug 16.
The decontamination efficacy of 6 chemical treatments for beef trimmings were evaluated against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli (nSTEC) serogroups. Rifampicin-resistant 4-strain mixtures of E. coli O157:H7 and nSTEC serogroups O26, O45, O103, O111, O121, and O145 were separately inoculated (3 to 4 log CFU/cm(2)) onto trimmings (10 × 5 × 1 cm; approximately 100 g) fabricated from beef chuck rolls, and were immersed for 30 s in solutions of acidified sodium chlorite (0.1%, pH 2.5), peroxyacetic acid (0.02%, pH 3.8), sodium metasilicate (4%, pH 12.5), Bromitize(®) Plus (0.0225% active bromine, pH 6.6), or AFTEC 3000 (pH 1.2), or for 5 s in SYNTRx 3300 (pH 1.0). Each antimicrobial was tested independently together with an untreated control. Results showed that all tested decontamination treatments were similarly effective against the 6 nSTEC serogroups as they were against E. coli O157:H7. Irrespective of pathogen inoculum, treatment of beef trimmings with acidified sodium chlorite, peroxyacetic acid, or sodium metasilicate effectively (P < 0.05) reduced initial pathogen counts (3.4 to 3.9 log CFU/cm(2)) by 0.7 to 1.0, 0.6 to 1.0, and 1.3 to 1.5 log CFU/cm(2), respectively. Reductions of pathogen counts (3.1 to 3.2 log CFU/cm(2)) by Bromitize Plus, AFTEC 3000, and SYNTRx 3300 were 0.1 to 0.4 log CFU/cm(2), depending on treatment. Findings of this study should be useful to regulatory authorities and the meat industry as they consider nSTEC contamination in beef trimmings.
Findings of this study should be useful to: (i) meat processors as they design and conduct studies to validate the efficacy of antimicrobial treatments to control pathogen contamination on fresh beef products; and (ii) regulatory agencies as they consider approaches for better control of the studied pathogens.
本研究评估了 6 种化学处理方法对牛肉边角料中大肠杆菌 O157:H7 和 6 种非 O157 产志贺毒素大肠杆菌（nSTEC）血清群的去污效果。将耐 rifampicin 的大肠杆菌 O157:H7 和 nSTEC 血清群 O26、O45、O103、O111、O121 和 O145 的 4 株混合菌株（3 至 4 log CFU/cm(2)）分别接种（3 至 4 log CFU/cm(2)）到从牛肉肩卷制成的（10×5×1 cm；约 100 g）边角料上，并将其浸入酸化亚氯酸钠（0.1%，pH 值 2.5）、过氧乙酸（0.02%，pH 值 3.8）、偏硅酸钠（4%，pH 值 12.5）、Bromitize(®)Plus（0.0225%有效溴，pH 值 6.6）或 AFTEC 3000（pH 值 1.2）溶液中 30 s，或在 SYNTRx 3300（pH 值 1.0）中 5 s。每种抗菌剂都与未经处理的对照剂一起独立进行了测试。结果表明，所有测试的去污处理方法对 6 种 nSTEC 血清群的效果与大肠杆菌 O157:H7 相同。无论病原体接种物如何，用酸化亚氯酸钠、过氧乙酸或偏硅酸钠处理牛肉边角料可有效（P < 0.05）将初始病原体计数（3.4 至 3.9 log CFU/cm(2)）分别降低 0.7 至 1.0、0.6 至 1.0 和 1.3 至 1.5 log CFU/cm(2)。Bromitize Plus、AFTEC 3000 和 SYNTRx 3300 处理的病原体计数减少（3.1 至 3.2 log CFU/cm(2)）为 0.1 至 0.4 log CFU/cm(2)，具体取决于处理方式。本研究的结果对监管机构和肉类行业应该是有用的，因为它们考虑了牛肉边角料中 nSTEC 的污染问题。
实用意义：本研究的结果应该对以下方面有用：（i）肉类加工商在设计和进行研究以验证抗菌处理方法对控制新鲜牛肉产品上病原体污染的有效性时；（ii）监管机构在考虑更好控制研究病原体的方法时。
