Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

Autores
Signorini, Marcelo; Costa, Magdalena; Teitelbaum, David; Restovich, Viviana; Brasesco, Hebe; García, Diego; Superno, Valeria; Petroli, Sandra; Bruzzone, Mariana; Arduini, Victor; Vanzini, Mónica; Sucari, Adriana; Suberbie, Germán; Turina, Maricel; Rodriguez, Hector Ricardo; Leotta, Gerardo A.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, coliform and E. coli counts and stx and eae gene prevalence. These strategies were: citric acid (2%; automated), acetic acid (2%; manual and automated), lactic acid (LA 2%; manual and automated), LA (3%; automated), electrolytically-generated hypochlorous acid (400 ppm; manual), hot water (82 °C; automated) and INSPEXX (0.2%; automated). Automated application of 2% LA after 30–60-min aeration and 3% LA at 55 °C were the most effective interventions. Automated application was more effective than manual application. Decontamination of beef carcasses through automated application of lactic acid and hot water would reduce public health risks associated with STEC contamination.
EEA Rafaela
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Magdalena. 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
Fil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Arduini, Victor. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Vanzini, Mónica. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; Argentina
Fil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); Argentina
Fil: Turina, Maricel. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; Argentina
Fil: Leotta, Gerardo A. 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
Fuente
Meat Science 142 : 44-51 (August 2018)
Materia
Carne de Res
Toxinas
Escherichia coli
Antimicrobianos
Beef
Toxins
Antimicrobials
Shiga toxin
Descontaminación
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2687
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2687
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coliSignorini, MarceloCosta, MagdalenaTeitelbaum, DavidRestovich, VivianaBrasesco, HebeGarcía, DiegoSuperno, ValeriaPetroli, SandraBruzzone, MarianaArduini, VictorVanzini, MónicaSucari, AdrianaSuberbie, GermánTurina, MaricelRodriguez, Hector RicardoLeotta, Gerardo A.Carne de ResToxinasEscherichia coliAntimicrobianosBeefToxinsAntimicrobialsShiga toxinDescontaminaciónIn Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, coliform and E. coli counts and stx and eae gene prevalence. These strategies were: citric acid (2%; automated), acetic acid (2%; manual and automated), lactic acid (LA 2%; manual and automated), LA (3%; automated), electrolytically-generated hypochlorous acid (400 ppm; manual), hot water (82 °C; automated) and INSPEXX (0.2%; automated). Automated application of 2% LA after 30–60-min aeration and 3% LA at 55 °C were the most effective interventions. Automated application was more effective than manual application. Decontamination of beef carcasses through automated application of lactic acid and hot water would reduce public health risks associated with STEC contamination.EEA RafaelaFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Costa, Magdalena. 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; ArgentinaFil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Arduini, Victor. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Vanzini, Mónica. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; ArgentinaFil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); ArgentinaFil: Turina, Maricel. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); ArgentinaFil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; ArgentinaFil: Leotta, Gerardo A. 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; Argentina2018-06-28T13:19:54Z2018-06-28T13:19:54Z2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174017315462?via%3Dihubhttp://hdl.handle.net/20.500.12123/26870309-1740https://doi.org/10.1016/j.meatsci.2018.04.009Meat Science 142 : 44-51 (August 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:13Zoai:localhost:20.500.12123/2687instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:13.554INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
title Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
spellingShingle Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
Signorini, Marcelo
Carne de Res
Toxinas
Escherichia coli
Antimicrobianos
Beef
Toxins
Antimicrobials
Shiga toxin
Descontaminación
title_short Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
title_full Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
title_fullStr Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
title_full_unstemmed Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
title_sort Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
dc.creator.none.fl_str_mv Signorini, Marcelo
Costa, Magdalena
Teitelbaum, David
Restovich, Viviana
Brasesco, Hebe
García, Diego
Superno, Valeria
Petroli, Sandra
Bruzzone, Mariana
Arduini, Victor
Vanzini, Mónica
Sucari, Adriana
Suberbie, Germán
Turina, Maricel
Rodriguez, Hector Ricardo
Leotta, Gerardo A.
author Signorini, Marcelo
author_facet Signorini, Marcelo
Costa, Magdalena
Teitelbaum, David
Restovich, Viviana
Brasesco, Hebe
García, Diego
Superno, Valeria
Petroli, Sandra
Bruzzone, Mariana
Arduini, Victor
Vanzini, Mónica
Sucari, Adriana
Suberbie, Germán
Turina, Maricel
Rodriguez, Hector Ricardo
Leotta, Gerardo A.
author_role author
author2 Costa, Magdalena
Teitelbaum, David
Restovich, Viviana
Brasesco, Hebe
García, Diego
Superno, Valeria
Petroli, Sandra
Bruzzone, Mariana
Arduini, Victor
Vanzini, Mónica
Sucari, Adriana
Suberbie, Germán
Turina, Maricel
Rodriguez, Hector Ricardo
Leotta, Gerardo A.
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Carne de Res
Toxinas
Escherichia coli
Antimicrobianos
Beef
Toxins
Antimicrobials
Shiga toxin
Descontaminación
topic Carne de Res
Toxinas
Escherichia coli
Antimicrobianos
Beef
Toxins
Antimicrobials
Shiga toxin
Descontaminación
dc.description.none.fl_txt_mv In Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, coliform and E. coli counts and stx and eae gene prevalence. These strategies were: citric acid (2%; automated), acetic acid (2%; manual and automated), lactic acid (LA 2%; manual and automated), LA (3%; automated), electrolytically-generated hypochlorous acid (400 ppm; manual), hot water (82 °C; automated) and INSPEXX (0.2%; automated). Automated application of 2% LA after 30–60-min aeration and 3% LA at 55 °C were the most effective interventions. Automated application was more effective than manual application. Decontamination of beef carcasses through automated application of lactic acid and hot water would reduce public health risks associated with STEC contamination.
EEA Rafaela
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Magdalena. 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
Fil: Teitelbaum, David. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Restovich, Viviana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Brasesco, Hebe. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: García, Diego. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Superno, Valeria. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Petroli, Sandra. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Bruzzone, Mariana. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Arduini, Victor. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Vanzini, Mónica. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Sucari, Adriana. Centro Estudios Infectológicos “Dr. Daniel Stamboulian”. División Alimentos; Argentina
Fil: Suberbie, Germán. Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA); Argentina
Fil: Turina, Maricel. Instituto de Promoción de la Carne Vacuna Argentina (IPCVA); Argentina
Fil: Rodriguez, Hector Ricardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Economía; Argentina
Fil: Leotta, Gerardo A. 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 In Argentina, Shiga toxin producing Escherichia coli (STEC) serogroups O157, O26, O103, O111, O145 and O121 are adulterant in ground beef. In other countries, the zero-tolerance approach to all STEC is implemented for chilled beef. Argentinean abattoirs are interested in implementing effective interventions against STEC on carcasses. Pre-rigor beef carcasses were used to determine whether nine antimicrobial strategies effectively reduced aerobic plate, coliform and E. coli counts and stx and eae gene prevalence. These strategies were: citric acid (2%; automated), acetic acid (2%; manual and automated), lactic acid (LA 2%; manual and automated), LA (3%; automated), electrolytically-generated hypochlorous acid (400 ppm; manual), hot water (82 °C; automated) and INSPEXX (0.2%; automated). Automated application of 2% LA after 30–60-min aeration and 3% LA at 55 °C were the most effective interventions. Automated application was more effective than manual application. Decontamination of beef carcasses through automated application of lactic acid and hot water would reduce public health risks associated with STEC contamination.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-28T13:19:54Z
2018-06-28T13:19:54Z
2018-08
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 https://www.sciencedirect.com/science/article/pii/S0309174017315462?via%3Dihub
http://hdl.handle.net/20.500.12123/2687
0309-1740
https://doi.org/10.1016/j.meatsci.2018.04.009
url https://www.sciencedirect.com/science/article/pii/S0309174017315462?via%3Dihub
http://hdl.handle.net/20.500.12123/2687
https://doi.org/10.1016/j.meatsci.2018.04.009
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Meat Science 142 : 44-51 (August 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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