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Full-Text Articles in Meat Science
Acetic Acid Action On Beef Tissue Surfaces Contaminated With Salmonella Typhimurium, James S. Dickson
Acetic Acid Action On Beef Tissue Surfaces Contaminated With Salmonella Typhimurium, James S. Dickson
James S. Dickson
Beef tissue surfaces (lean and fat) were artificially contaminated with Salmonella typhimurium and then sanitized with 2% acetic acid. The reduction in bacterial population by the acid treatment was consistently proportional to the initial inoculum level for both tissue types. Increasing the amount of organic material in the inoculating menstra reduced the bactericidal effects of acetic acid on Salmonella typhimurium on fat tissue, although there was no change in effectiveness on lean tissue. Acid treatment sublethally injured about 65% of the population on both lean and fat tissue, and the residual effects of the acid resulted in a 1 log …
Control Of Salmonella On Beef Tissue Surfaces In A Model System By Pre- And Post-Evisceration Washing And Sanitizing, With And Without Spray Chilling, James S. Dickson, Maynard E. Anderson
Control Of Salmonella On Beef Tissue Surfaces In A Model System By Pre- And Post-Evisceration Washing And Sanitizing, With And Without Spray Chilling, James S. Dickson, Maynard E. Anderson
James S. Dickson
Beef tissue was inoculated with a nalidixic acid resistant strain of Salmonella California and processed under conditions simulating pre- and post-evisceration carcass washing and sanitizing. These treatments, using distilled water to wash and 2% acetic acid to sanitize, reduced the population of salmonellae by as much as 2-log10 cycles when compared to samples which were washed only in distilled water. Increasing the acid temperature to 55°C reduced the bacterial populations further. Spray chilling, when used in series with the pre- and post-evisceration treatments, apparently resulted in recovery of some injured Salmonella.
Contamination Of Beef Tissue Surfaces By Cattle Manure Inoculated With Salmonella Typhimurium And Listeria Monocytogenes, James S. Dickson
Contamination Of Beef Tissue Surfaces By Cattle Manure Inoculated With Salmonella Typhimurium And Listeria Monocytogenes, James S. Dickson
James S. Dickson
Contamination of beef lean and fat tissue surfaces by Salmonella typhimurium and Listeria monocytogenes was evaluated using phosphate buffer or sterilized manure as an inoculation menstruum. Immersion in inoculated phosphate buffer resulted in an increase in numbers of attached cells during the 120 min inoculation for both bacterial species. Tissue immersed in inoculated manure generally showed an increase in cell numbers up to 10 min of immersion with only slight increases in cell numbers from lOto 120 min. Fewer cells attached to either tissue type from the manure inoculum (P<0.05), although actual numerical differences were small.
Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson
Control Of Salmonella Typhimurium, Listeria Monocytogenes, And Escherichia Coli 0157:H7 On Beef In A Model Spray Chilling System, James S. Dickson
James S. Dickson
Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimutium, L. monocyfogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.
Attachment Of Salmonella Typhimurium And Listeria Monocytogenes To Beef Tissue: Effects Of Inoculum Level, Growth Temperature And Bacterial Culture Age, James S. Dickson
Attachment Of Salmonella Typhimurium And Listeria Monocytogenes To Beef Tissue: Effects Of Inoculum Level, Growth Temperature And Bacterial Culture Age, James S. Dickson
James S. Dickson
The effects of inoculum level, growth temperature and culture age on the attachment of Salmonella typhimurium and Listeria monocytogenes to beef tissue surfaces were evaluated. An increase in inoculum level resulted in an increase in the number of attached cells for both bacteria which was proportional to the increase in inoculum. Bacteria grown at 23°C attached in higher numbers flVO5) to fat tissue than bacteria grown at 37°C or at 37°C followed by 24 h at 5°C. Growth temperature did not affect attachment to lean tissue for either bacterium. Overnight cultures of both bacteria attached in greater numbers 0VO.05) to …
Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse
Attachment And Proliferation Of Bacteria On Meat, James S. Dickson, King-Thom Chung, John D. Crouse
James S. Dickson
The attachment of bacteria (Serratia marcescens, Staphylococcus aureus, Streptococcus faecalis, Salmonella arizonae, Pseudomonas aeruginosa, and Listeria monocytogenes), to lean muscle tissue and fat tissue was investigated. The number of cells attached to the meat was directly proportional to the initial cell concentrations present. There was no significant difference in the number of cells attached between the lean muscle tissue and fat tissues among the organisms tested. All bacteria tested except P. aeruginosa proliferated better on the lean muscle tissues than on the fat tissue at ambient temperature for 72 h. No significant attachment competition to tissue samples was seen between …