Comparison of Intervention Technologies for Reducing Escherich
نویسنده
چکیده
This study compared the efficacy of lactoferricin B (LB), peroxyacetic acid (PAA), acidified sodium chlorite (ASC), cetylpyridinium chloride (CPC), acetic acid (AA), lactic acid (LA), acidified chlorite (AC) and water when analyzed as dipping solutions for fresh beef carcass tissue (BCT) surfaces for reducing populations of Escherichia coli O157:H7. In this study, CPC reduced E. coli O157:H7 populations by 4.8 log CFU/cm when applied to BCT. Heated (55C) LA was the most efficacious approved chemical intervention in decontaminating BCT, as it reduced E. coli O157:H7 counts by as much as 3.3 log CFU/cm. Additionally, both ASC and AA effectively lowered E. coli O157:H7 counts by 2.06 and 1.61 log CFU/cm, respectively. Water (25C) reduced the microbial load by as much as 1.00 log CFU/cm. As used in this study, AC and LB reduced E. coli O157:H7 on BCT by only 0.7 log CFU/cm.
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