Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

Autores
Cap, Mariana; Vaudagna, Sergio Ramon; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; Signorini, Marcelo; Leotta, Gerardo Anibal
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Several studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 mL of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; Argentina
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; Argentina
Fil: Mozgovoj, Marina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian; Argentina
Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
Materia
ANTIMICROBIAL INTERVENTIONS
STEC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103396
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acidCap, MarianaVaudagna, Sergio RamonMozgovoj, Marina ValeriaSoteras, TrinidadSucari, AdrianaSignorini, MarceloLeotta, Gerardo AnibalANTIMICROBIAL INTERVENTIONSSTEChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Several studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 mL of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; ArgentinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; ArgentinaFil: Mozgovoj, Marina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian; ArgentinaFil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; ArgentinaElsevier2019-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103396Cap, Mariana; Vaudagna, Sergio Ramon; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; et al.; Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid; Elsevier; Meat Science; 157; 11-2019; 1-6; 1078860309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2019.107886info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-01-08T13:01:32Zoai:ri.conicet.gov.ar:11336/103396instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-01-08 13:01:32.277CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
title Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
spellingShingle Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
Cap, Mariana
ANTIMICROBIAL INTERVENTIONS
STEC
title_short Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
title_full Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
title_fullStr Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
title_full_unstemmed Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
title_sort Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
dc.creator.none.fl_str_mv Cap, Mariana
Vaudagna, Sergio Ramon
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Signorini, Marcelo
Leotta, Gerardo Anibal
author Cap, Mariana
author_facet Cap, Mariana
Vaudagna, Sergio Ramon
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Signorini, Marcelo
Leotta, Gerardo Anibal
author_role author
author2 Vaudagna, Sergio Ramon
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Signorini, Marcelo
Leotta, Gerardo Anibal
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL INTERVENTIONS
STEC
topic ANTIMICROBIAL INTERVENTIONS
STEC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Several studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 mL of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; Argentina
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria; Argentina
Fil: Mozgovoj, Marina Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian; Argentina
Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Leotta, Gerardo Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico CONICET- La Plata. Instituto de Genética Veterinaria "Ing. Fernando Noel Dulout". Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria; Argentina
description Several studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 mL of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.
publishDate 2019
dc.date.none.fl_str_mv 2019-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103396
Cap, Mariana; Vaudagna, Sergio Ramon; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; et al.; Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid; Elsevier; Meat Science; 157; 11-2019; 1-6; 107886
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103396
identifier_str_mv Cap, Mariana; Vaudagna, Sergio Ramon; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; et al.; Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid; Elsevier; Meat Science; 157; 11-2019; 1-6; 107886
0309-1740
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2019.107886
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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