Antimicrobial treatments could help to decrease the transmission of microorganisms to beef carcasses and abattoir environments. The aim of this study was to evaluate the effectiveness of interventions in reducing Shiga toxin genes (stx1 and stx2) presence in a commercial abattoir. Intervention measures included the application of electrolytically generated hypochlorous acid to steer pens (experiment 1), chlorinated water, electrolytically generated hypochlorous acid, and isoclor to steer pens (experiment 2), electrolytically generated hypochlorous acid to knocking pens (experiment 3), and aqueous ozone and electrolytically generated hypochlorous acid onto beef carcasses (experiment 4). Detection of stx in samples was performed with BAX® System Real-Time PCR Assay. Our results showed that treatment with pressurized electrolytically generated hypochlorous acid and isoclor were effective to reduce stx presence from hides on steer pens. Although there is no single strategy to ensure the reduction of stx presence in a commercial abattoir, the combined application of several antimicrobial interventions would be ideal.
BosilevacJMNouXBarkocy-GallagherGAArthurTMKoohmaraieM (2006) Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. Journal of Food Protection69: 1808–1813. .
2.
BosilevacJMNouXOsbornMSAllenDMKoohmaraieM (2005a) Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plant. Journal of Food Protection68: 265–272.
3.
BosilevacJMShackeffordSDBrichtaDMKoohmaraieM (2005b) Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter. Journal of Food Protection68: 1393–1398.
4.
BottaCFerrocinoICavalleroMCRivaSGiordanoMCocolinL (2018) Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water. International Journal of Food Microbiology266: 337–345.
5.
BrodowskaAJNowakASmigielskiK (2017) Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Critical Reviews in Food Science and Nutrition58: 2176–2220.
6.
BuncicSNychasGJLeeMRKoutsoumanisKHébraudMDesvauxM, et al.(2014) Microbial pathogen control in the beef chain: recent research advances. Meat Science97: 288–297.
7.
BurfootDTinkerDThornRHowellM (2011) Use of fluorescence imaging as a hygiene indicator for beef and lamb carcasses in UK slaughterhouses. Biosystems Engineering109: 175–185.
8.
CaoWZhuZWShiZXWangCYLiBM (2009) Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs. International Journal of Food Microbiology130: 88–93.
9.
CastilloAMckenzieKZLuciaLMAcuffiGR (2003) Ozone treatment for reduction of Escherichia coli O157:H7 and Salmonella serotype typhimurium on beef carcass surfaces. Journal of Food Protection66: 775–779.
10.
Commission E. (2005). Reglamento (CE) N 2073_2005.
11.
DingTRahmanSMEOhD-H (2011) Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom. Food Control22: 318–322.
12.
EtcheverriaAIPadolaNL (2013) Shiga toxin-producing Escherichia coli: factors involved in virulence and cattle colonization. Virulence4: 366–372.
13.
Food and Drug Administration (FDA). (2001). Hazard analysis and critical point (HACCP): Procedures for the safe and sanitary processing and importing of juice, finela rule. In: Services DoHaH (ed.). Washington, DC: Food and Drug Administration, pp. 6137–6202.
14.
Food Safety and Inspection Service (FSIS). (2017a). Directive 7120.1. Rev. 43. Safe and suitable ingredients used in the production of meat, poultry, and egg products.
GormanBMKochevarSLSofosJNMorganJBSchmidtGCSmithGC (1997) Changes on beef adipose tissue following decontamination with chemical solutions or water of 35c or 74c. Journal of Muscle Foods, 185–197.
17.
GormanBMSofosJNMorganJBSchimidtGRSmithGC (1995) Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection58: 899–907.
18.
GraçaAAbadiasMSalazarMNunesC (2011) The use of electrolyzed water as a disinfectant for minimally processed apples. Postharvest Biology and Technology61: 172–177.
19.
HuangY-RHungY-CHsuS-YHuangYWHwangDF (2008) Application of electrolyzed water in the food industry. Food Control19: 329–345.
20.
Issa-ZachariaAKamitaniYTiisekwaAMoritaKIwasakiK (2010) In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water. Journal of Bioscience and Bioengineering110: 308–313.
21.
JansenWGrabowskiNGerulatBKleinG (2016) Food safety hazards and microbiological zoonoses in European meat imports detected in border inspection in the period 2008–2013. Zoonoses Public Health63: 53–61.
22.
KalchayanandNArthurTMBosilevacJMBrichta-HarhayDMGueriniMNWheelerTL, et al.(2008) Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. Journal of Food Protection71: 621–624.
23.
KeskinenLABurkeAAnnousBA (2009) Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. International Journal of Food Microbiology132: 134–140.
24.
KoohmaraieMArthurTMBosilevacJMGueriniMShackelfordSDWheelerTL (2005) Post-harvest interventions to reduce/eliminate pathogens in beef. Meat Science71: 79–91.
25.
LawsonLGJensenJDChristiansenPLundM (2009) Cost-effectiveness of Salmonella reduction in Danish abattoirs. International Journal of Food Microbiology134: 126–132.
26.
LeottaGABrusaVGalliLAdrianiCLinaresLEtcheverríaA, et al.(2016) Comprehensive evaluation and implementation of improvement actions in butcher shops. PLoS One11: e0162635.
27.
LoretzMStephanRZweifelC (2011) Antibacterial activity of decontamination treatments for cattle hides and beef carcasses. Food Control22: 347–359.
28.
ParkEJAlexanderETaylorGACostaRKangDH (2008) Fate of foodborne pathogens on green onions and tomatoes by electrolysed water. Letters in Applied Microbiology46: 519–525.
29.
PerryJJYousefAE (2011) Decontamination of raw foods using ozone-based sanitization techniques. Annual Review of Food Science and Technology2: 281–298.
ReaganJOAcuffGRBuegeDRBuyckMJDicksonJSKastnerCL, et al.(1996) Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. Journal of Food Protection59: 751–756.
32.
RopkinsKBeckAJ (2000) Evaluation of worldwide approaches to the use of HACCP to control food safety. Trends in Food Science & Technology11: 10–21.
33.
Saldivia Sanhueza CA. (2005). Efectividad del ozono gaseoso en la reducción de la carga bacteriana de una cinta de desposte de una planta faenadora de carne bovina. Universidad de Concepción, Facultad de Medicina Veterinaria, Chile, p.48.
SofosJN (2008) Challenges to meat safety in the 21st century. Meat Science78: 3–13.
37.
StivariusFWPohlmanFWMcElyeabKSAppleJK (2002) Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Science60: 299–305.
38.
ThornRMSPendredJReynoldsDM (2017) Assessing the antimicrobial potential of aerosolised electrochemically activated solutions (ECAS) for reducing the microbial bio-burden on fresh food produce held under cooled or cold storage conditions. Food Microbiology68: 41–50.
39.
WheelerTLKalchayanandNBosilevacJM (2014) Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. Meat Science98: 372–382.
YoderSFHenningWRMillsEWDooresSOstiguyNCutterCN (2012) Investigation of chemical rinses suitable for very small meat plants to reduce pathogens on beef surfaces. Journal of Food Protection75: 14–21.
42.
ZweifelCStephanR (2014) Decontamination of Carcasses. In: NiniosTLundénJKorkealaH, et al.(eds) Meat Inspection and Control in the Slaughterhouse, 1st ed. Hoboken, NJ: John Wiley & Sons, Ltd, pp. 339–452.
