Linked Life Data

9708300

Source:http://linkedlifedata.com/resource/pubmed/id/9708300

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
1998-9-10
pubmed:abstractText
The effect of 2% (vol/vol) lactic acid, 2% (vol/vol) acetic acid, 12% (wt/vol) trisodium phosphate, water at 72 degrees C and water at 32 degrees C washes on bacterial populations introduced onto beef carcass surfaces after treatment was determined for up to 21 days at 4 degrees C storage in vacuum packaging. Beef carcass short plates were collected from cattle immediately after slaughter and subjected to the above treatments or left untreated (C). Short plates were then inoculated with low levels (ca. < 2 log10) of Listeria innocua Salmonella typhimurium, Escherichia coli O157:H7, and Clostridium sporogenes cells contained in a bovine fecal cocktail. In general, growth of these four bacteria and of aerobic bacteria, lactic acid bacteria, and pseudomonads was suppressed or not observed when lactic acid or acetic acid treatments were used. Bacteria introduced to trisodium phosphate-treated tissue underwent some growth suppression, but to a lesser extent than on acid-treated tissue, and in some cases grew as well as on untreated beef surfaces. Water washes at 72 or 32 degrees C offered little growth suppression of pathogens during subsequent storage when these bacteria were introduced to beef tissue after treatment. The use of a final lactic or acetic acid wash during the processing of beef carcasses offers some residual efficacy in suppressing pathogen proliferation during the refrigerated storage, should these bacteria be introduced immediately after carcass processing.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
0362-028X
pubmed:author
pubmed:issnType
Print
pubmed:volume
61
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
300-6
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1998
pubmed:articleTitle
Long-term effect of alkaline, organic acid, or hot water washes on the microbial profile of refrigerated beef contaminated with bacterial pathogens after washing.
pubmed:affiliation
United States Department of Agriculture, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska68933-0166, USA. dorsa@marcvm.marc.usda.gov
pubmed:publicationType
Journal Article