PMID- 15633675
OWN - NLM
STAT- MEDLINE
DCOM- 20050201
LR  - 20230307
IS  - 0362-028X (Print)
IS  - 0362-028X (Linking)
VI  - 67
IP  - 12
DP  - 2004 Dec
TI  - Effect of single or sequential hot water and lactic acid decontamination 
      treatments on the survival and growth of listeria monocytogenes and spoilage 
      microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C.
PG  - 2703-11
AB  - The survival and growth of Listeria monocytogenes and spoilage microflora during 
      storage of fresh beef subjected to different decontamination treatments was 
      studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes 
      (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot 
      water (HW; 75 degrees C), 2% lactic acid (LA; 55 degrees C), hot water followed 
      by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then 
      stored aerobically at 4, 10, and 25 degrees C for 25, 17, and 5 days, 
      respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 
      1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the 
      pathogen grew at higher rates in HW than in control samples at all storage 
      temperatures. Acid decontamination treatments (LA. HW-LA, and LA-HW) resulted in 
      a weaker inhibition of L. monocytogenes (P < 0.05) at 25 degrees C than at 4 and 
      10 degrees C. In general, the order of effectiveness of treatments was HW-LA > LA 
      > LA-HW > HW > control at all storage temperatures tested. In untreated samples, 
      the spoilage microflora was dominated by pseudomonads, while lactic acid 
      bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during 
      storage. Brochothrix thermosphacta was detected periodically in only a limited 
      number of samples. Although decontamination with HW did not affect the above 
      spoilage microbial profile, acid treatments shifted the predominant microflora in 
      the direction of yeasts and gram-positive bacteria (lactic acid bacteria). 
      Overall, the results of the present study indicate that decontamination with LA 
      and combinations of LA and HW could limit growth of L. monocytogenes and inhibit 
      pseudomonads, which are the main spoilage bacteria of fresh beef stored under 
      aerobic conditions. However, to optimize the efficacy of such treatments, they 
      must be applied in the appropriate sequence and followed by effective temperature 
      control.
FAU - Koutsoumanis, Konstantinos P
AU  - Koutsoumanis KP
AD  - Center for Red Meat Safety, Department of Animal Sciences, Colorado State 
      University, Fort Collins, Colorado 80523, USA.
FAU - Ashton, Laura V
AU  - Ashton LV
FAU - Geornaras, Ifigenia
AU  - Geornaras I
FAU - Belk, Keith E
AU  - Belk KE
FAU - Scanga, John A
AU  - Scanga JA
FAU - Kendall, Patricia A
AU  - Kendall PA
FAU - Smith, Gary C
AU  - Smith GC
FAU - Sofos, John N
AU  - Sofos JN
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Research Support, U.S. Gov't, Non-P.H.S.
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
RN  - 33X04XA5AT (Lactic Acid)
RN  - S88TT14065 (Oxygen)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Colony Count, Microbial
MH  - Food Handling/*methods
MH  - *Hot Temperature
MH  - Lactic Acid/*pharmacology
MH  - Listeria monocytogenes/*drug effects/growth & development
MH  - Meat/*microbiology
MH  - Oxygen/pharmacology
MH  - Pseudomonas/drug effects/growth & development
MH  - Temperature
MH  - Time Factors
EDAT- 2005/01/07 09:00
MHDA- 2005/02/03 09:00
CRDT- 2005/01/07 09:00
PHST- 2005/01/07 09:00 [pubmed]
PHST- 2005/02/03 09:00 [medline]
PHST- 2005/01/07 09:00 [entrez]
AID - S0362-028X(22)03769-3 [pii]
AID - 10.4315/0362-028x-67.12.2703 [doi]
PST - ppublish
SO  - J Food Prot. 2004 Dec;67(12):2703-11. doi: 10.4315/0362-028x-67.12.2703.