91-4 |
Evaluations of acidified sodium chlorite for use on red meats |
T. J. ROURKE1, M. Guerra2, G. K. Kemp2, B. C. Tinsley2, C. C. Warf, Jr.2, T. G. Richardson2, P. L. Baxter3, and K. R. Schneider4. (1) Product Research & Development, Emmpak Foods Inc., 1515 W. Canal St., Milwaukee, WI 53233, (2) Alcide Corp., 8561 154th Ave. N.E., Redmond, WA 98052, (3) ABC Research Corp., 3437 S.W. 24th Ave., Gainesville, FL 32607, (4) University of Florida, 1600 SW Archer Rd, Gainesville, FL 32607 Throughout meat animal processing there are many potential hazards that may cause food to be unsafe for consumption. Antimicrobial rinses can significantly reduce bacterial populations on meat animal carcasses, parts and trim making a safer product for human consumption. The objective of this study was to evaluate the bactericidal effect of Acidified Sodium Chlorite (ASC) on 90:10 and 50:50 beef parts/trim following storage for 24 h at 4°C. The effects of 1000 ppm ASC were evaluated using a commercial prototype application system (patent pending) at 1, 2 or 3 oz/lb for 5, 10 or 15 seconds respectively on beef trim samples either naturally contaminated or artificially inoculated with a five strain cocktail of generic E. coli. Samples were chosen randomly and swab tested using a 5 X 10 cm template before and after treatment. Results indicate that 3oz/15sec/20,00lb had the most significant (p<0.05) reductions. On 90:10 and 50:50, the system consistently demonstrated a 2.1 and 2.0 Log10 reduction on E. coli respectively. On total coliform counts the system, reduced populations on 90:10 and 50:50 product by 2.2 and 1.95 Log10 respectively. Overall, total aerobic plate count reductions were lower, reflecting the generally lower level of sensitivity of these organisms to ASC. For APC’s, the system reduced populations on 90:10 and 50:50 by 1.3 and 1.6 Log10 respectively. For all species evaluated, the prototype application system consistently demonstrated significant (p<0.05) reductions at levels as low as 1000 ppm. Previous work has shown that E. coli O157:H7 is as sensitive to ASC as are other less pathogenic strains of E. coli. The findings of these studies therefore suggest that the use of a purpose designed application system combining ASC as an antimicrobial rinse for beef parts/trim will be an effective process in the control of E. coli O157:H7 and other background microflora.
Session 91, Acidified sodium chlorite - an antimicrobial intervention for the food industry
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