Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of be...

Autores
Cap, Mariana; Cingolani, Celeste; Lires, Carla; Mozgovoj, Marina Valeria; Soteras, Trinidad; Sucari, Adriana; Gentiluomo, Jimena; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; Signorini, Marcelo; Horak, Celina; Vaudagna, Sergio Ramon; Leotta, Gerardo
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Lires, Carla. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Horak, Celina. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.
Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias UNLP, IGEVET — (UNLP-CONICET LA PLATA). Instituto de Genética Veterinaria “Ing. Fernando N. Dulout ”; Argentina.
Fuente
Plos One March 27 (2020)
Materia
Organic Acids
Gamma Irradiation
Lactic Acid
Ácidos Orgánicos
Irradiación Gamma
Escherichia coli
Ácido Láctico
AntimicrobialTtreatment
Shiga Toxin
Beef Trimmings
Caprylic Acid
Tratamiento Antimicrobiano
Toxina Shiga
Recortes de Carne
Ácido Caprílico
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7020
Acceder
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spelling Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatmentsCap, MarianaCingolani, CelesteLires, CarlaMozgovoj, Marina ValeriaSoteras, TrinidadSucari, AdrianaGentiluomo, JimenaDescalzo, Adriana MariaGrigioni, Gabriela MariaSignorini, MarceloHorak, CelinaVaudagna, Sergio RamonLeotta, GerardoOrganic AcidsGamma IrradiationLactic AcidÁcidos OrgánicosIrradiación GammaEscherichia coliÁcido LácticoAntimicrobialTtreatmentShiga ToxinBeef TrimmingsCaprylic AcidTratamiento AntimicrobianoToxina ShigaRecortes de CarneÁcido CaprílicoThe aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.Fil: Lires, Carla. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Horak, Celina. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias UNLP, IGEVET — (UNLP-CONICET LA PLATA). Instituto de Genética Veterinaria “Ing. Fernando N. Dulout ”; Argentina.Plos ONE2020-04-02T12:09:04Z2020-04-02T12:09:04Z2020-03-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7020https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230812https://doi.org/10.1371/journal.pone.0230812Plos One March 27 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:44:55Zoai:localhost:20.500.12123/7020instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:55.319INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
title Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
spellingShingle Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
Cap, Mariana
Organic Acids
Gamma Irradiation
Lactic Acid
Ácidos Orgánicos
Irradiación Gamma
Escherichia coli
Ácido Láctico
AntimicrobialTtreatment
Shiga Toxin
Beef Trimmings
Caprylic Acid
Tratamiento Antimicrobiano
Toxina Shiga
Recortes de Carne
Ácido Caprílico
title_short Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
title_full Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
title_fullStr Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
title_full_unstemmed Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
title_sort Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
dc.creator.none.fl_str_mv Cap, Mariana
Cingolani, Celeste
Lires, Carla
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Gentiluomo, Jimena
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Signorini, Marcelo
Horak, Celina
Vaudagna, Sergio Ramon
Leotta, Gerardo
author Cap, Mariana
author_facet Cap, Mariana
Cingolani, Celeste
Lires, Carla
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Gentiluomo, Jimena
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Signorini, Marcelo
Horak, Celina
Vaudagna, Sergio Ramon
Leotta, Gerardo
author_role author
author2 Cingolani, Celeste
Lires, Carla
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Gentiluomo, Jimena
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Signorini, Marcelo
Horak, Celina
Vaudagna, Sergio Ramon
Leotta, Gerardo
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Organic Acids
Gamma Irradiation
Lactic Acid
Ácidos Orgánicos
Irradiación Gamma
Escherichia coli
Ácido Láctico
AntimicrobialTtreatment
Shiga Toxin
Beef Trimmings
Caprylic Acid
Tratamiento Antimicrobiano
Toxina Shiga
Recortes de Carne
Ácido Caprílico
topic Organic Acids
Gamma Irradiation
Lactic Acid
Ácidos Orgánicos
Irradiación Gamma
Escherichia coli
Ácido Láctico
AntimicrobialTtreatment
Shiga Toxin
Beef Trimmings
Caprylic Acid
Tratamiento Antimicrobiano
Toxina Shiga
Recortes de Carne
Ácido Caprílico
dc.description.none.fl_txt_mv The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Lires, Carla. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Horak, Celina. Comisión Nacional de Energía Atómica (CNEA). Centro Atómico Ezeiza; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina. Universidad de Morón; Argentina.
Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias UNLP, IGEVET — (UNLP-CONICET LA PLATA). Instituto de Genética Veterinaria “Ing. Fernando N. Dulout ”; Argentina.
description The aim of this study was to assess the efficacy of lactic acid (LA), caprylic acid (CA), high- (HDI) and low- (LDI) dose gamma irradiation and LDI combined with LA or CA on the inactivation of a pool of Shiga toxin-producing Escherichia coli (STEC) strains inoculated on beef trimmings. The three most efficacious treatments were selected to study their effect on meat quality parameters and sensory attributes. The inoculum included five native STEC serogroups (O26, O103, O111, O145 and O157). The treatments applied were 0.5% LA, 0.04% CA, 0.5 kGy LDI, 2 kGy HDI, LDI+LA and LDI+CA. Beef trimmings were divided into two groups; one was inoculated with high (7 log CFU/g) and the other with low (1 log CFU/g) level of inoculum. Efficacy was assessed by estimating log reduction and reduction of stx- and eae-positive samples after enrichment, respectively. Results showed that treatments with organic acids alone were not effective in reducing STEC populations. For high inoculum samples, the most effective treatment was HDI followed by LDI+LA and LDI alone or combined with CA. For low inoculum samples, the most effective treatment was HDI followed by LDI alone or combined with organic acids. Concerning meat quality parameters and sensory attributes, irradiation treatments (LDI and HDI) caused minimal changes, while LDI+LA modified them significantly compared with the control. Therefore, based on our results, no benefits were observed after combining organic acids with gamma irradiation.
publishDate 2020
dc.date.none.fl_str_mv 2020-04-02T12:09:04Z
2020-04-02T12:09:04Z
2020-03-26
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/20.500.12123/7020
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230812
https://doi.org/10.1371/journal.pone.0230812
url http://hdl.handle.net/20.500.12123/7020
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0230812
https://doi.org/10.1371/journal.pone.0230812
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Plos ONE
publisher.none.fl_str_mv Plos ONE
dc.source.none.fl_str_mv Plos One March 27 (2020)
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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