PMID- 30677561
OWN - NLM
STAT- MEDLINE
DCOM- 20190502
LR  - 20190502
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 293
DP  - 2019 Mar 16
TI  - Relative response of populations of Escherichia coli and Salmonella enterica to 
      exposure to thermal, alkaline and acidic treatments.
PG  - 94-101
LID - S0168-1605(18)30648-2 [pii]
LID - 10.1016/j.ijfoodmicro.2019.01.007 [doi]
AB  - We evaluated the relative response of generic Escherichia coli (GEC), Shiga 
      toxin-producing E. coli (STEC) and Salmonella enterica to heat, alkaline or acid 
      treatments. GEC included strains from carcasses (n = 24) and trim (n = 25) at a 
      small beef plant where no decontamination interventions are used and at a large 
      plant where multiple decontamination interventions are used (carcass n = 25 and 
      trim n = 25). STEC strains belonging to nine serogroups, included isolates from 
      cattle (n = 53), beef (n = 16) and humans (n = 44). S. enterica strains belonging 
      to 29 serotypes, included isolates from humans (n = 30), poultry (n = 26), pork 
      (n = 10) and beef (n = 33). Strains were grown in Brain Heart Infusion (BHI) 
      broth and subjected to the following treatments: 60  degrees C for 2 min, 5% lactic acid 
      (pH 2.9) for 1 h at 4  degrees C, or NaOH (pH 11.0) for 2 h at 4  degrees C. Median log 
      reductions of the GEC populations after heat, alkaline and acid treatment ranged 
      from 2.3 to 3.8, 0.7 to 2.2 and 0.7 to 1.2 log CFU/mL, respectively. No 
      statistically significant difference in reductions was observed between carcass 
      GEC or trim GEC from the large or small plant, except for a greater reduction in 
      trim GEC from the small plant. Median reductions of the STEC populations ranged 
      from 3.3 to 3.5, 0.0 to 0.6, and 0.3 to 0.5 log CFU/mL after heat, alkaline and 
      acid treatment, respectively. The median reductions were not dependent upon 
      isolation source, except between STEC cattle and human isolates after alkaline 
      treatment, where the reduction of the former was higher by 0.6 log unit. For the 
      Salmonella populations, median log reductions ranged from 3.5 to 4.0, 1.7 to 2.4 
      and 3.7 to 4.1 log CFU/mL after heat, alkaline and acid treatment, respectively. 
      The reductions were not isolation source related. The median log reductions were 
      in the order GEC < STEC < Salmonella after heat treatment and 
      STEC < GEC < Salmonella after alkaline or acid treatment. Overall, the relative 
      response of GEC, STEC and Salmonella in the model system suggests that exposure 
      to heat or pH-based decontamination interventions in meat plants is not 
      associated with increased resistance among E. coli strains in these environments, 
      and total E. coli counts on beef can be indicative of treatment efficacy for the 
      control of Salmonella by heat, lactic acid and alkaline treatment and for the 
      control of STEC subjected to heat.
CI  - Crown Copyright (c) 2019. Published by Elsevier B.V. All rights reserved.
FAU - Gill, Alexander
AU  - Gill A
AD  - Bureau of Microbial Hazards, Health Products and Food Branch, Health Canada, 251 
      Sir Frederick Banting Driveway, P.L. 2204E, Ottawa, ON K1A-0K9, Canada.
FAU - Tamber, Sandeep
AU  - Tamber S
AD  - Bureau of Microbial Hazards, Health Products and Food Branch, Health Canada, 251 
      Sir Frederick Banting Driveway, P.L. 2204E, Ottawa, ON K1A-0K9, Canada.
FAU - Yang, Xianqin
AU  - Yang X
AD  - Agriculture and Agri-Food Canada Lacombe Research and Development Centre, 6000 C 
      & E Trail, Lacombe, Alberta T4L 1W1, Canada. Electronic address: 
      xianqin.yang@canada.ca.
LA  - eng
PT  - Journal Article
DEP - 20190115
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 33X04XA5AT (Lactic Acid)
SB  - IM
MH  - Animals
MH  - Cattle
MH  - Colony Count, Microbial
MH  - Escherichia coli/*drug effects/isolation & purification
MH  - Food Contamination
MH  - Food Handling
MH  - Food Microbiology
MH  - Hot Temperature
MH  - Humans
MH  - Hydrogen-Ion Concentration
MH  - Lactic Acid/pharmacology
MH  - Meat/microbiology
MH  - Salmonella enterica/*drug effects/isolation & purification
MH  - Shiga-Toxigenic Escherichia coli/drug effects/isolation & purification
OTO - NOTNLM
OT  - Decontamination interventions
OT  - Escherichia coli
OT  - Indicator organism
OT  - Salmonella
OT  - Shiga toxin-producing E. coli
OT  - Source of isolation
EDAT- 2019/01/25 06:00
MHDA- 2019/05/03 06:00
CRDT- 2019/01/25 06:00
PHST- 2018/09/09 00:00 [received]
PHST- 2019/01/09 00:00 [revised]
PHST- 2019/01/14 00:00 [accepted]
PHST- 2019/01/25 06:00 [pubmed]
PHST- 2019/05/03 06:00 [medline]
PHST- 2019/01/25 06:00 [entrez]
AID - S0168-1605(18)30648-2 [pii]
AID - 10.1016/j.ijfoodmicro.2019.01.007 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2019 Mar 16;293:94-101. doi: 
      10.1016/j.ijfoodmicro.2019.01.007. Epub 2019 Jan 15.