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
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 electrolyticallygenerated 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout”. ; Argentina.
Fuente
Meat Science 157 : 107886 (2019)
Materia
Toxins
Beef
Lactic Acid
Octanoic Acid
Toxinas
Escherichia coli
Carne de Res
Ácido Láctico
Ácido Caprilico
cientifico
Hypochlorous acid
Peroxyacetic acid
Caprylic acid
Shiga Toxin
Ácido hipocloroso
Ácido peroxiacético
Ácido caprílico
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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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, GerardoToxinsBeefLactic AcidOctanoic AcidToxinasEscherichia coliCarne de ResÁcido LácticoÁcido CaprilicocientificoHypochlorous acidPeroxyacetic acidCaprylic acidShiga ToxinÁcido hipoclorosoÁcido peroxiacéticoÁcido caprílicoSeveral studies have been conducted to verify the decontamination potential of electrolyticallygenerated 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout”. ; Argentina.Elsevier2019-09-06T13:58:55Z2019-09-06T13:58:55Z2019-07-05info: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/abs/pii/S0309174019302621http://hdl.handle.net/20.500.12123/58100309-17401873-4138https://doi.org/10.1016/j.meatsci.2019.107886Meat Science 157 : 107886 (2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:45Zoai:localhost:20.500.12123/5810instacron: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 13:44:45.856INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Toxins
Beef
Lactic Acid
Octanoic Acid
Toxinas
Escherichia coli
Carne de Res
Ácido Láctico
Ácido Caprilico
cientifico
Hypochlorous acid
Peroxyacetic acid
Caprylic acid
Shiga Toxin
Ácido hipocloroso
Ácido peroxiacético
Ácido caprílico
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
author Cap, Mariana
author_facet Cap, Mariana
Vaudagna, Sergio Ramon
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Signorini, Marcelo
Leotta, Gerardo
author_role author
author2 Vaudagna, Sergio Ramon
Mozgovoj, Marina Valeria
Soteras, Trinidad
Sucari, Adriana
Signorini, Marcelo
Leotta, Gerardo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Toxins
Beef
Lactic Acid
Octanoic Acid
Toxinas
Escherichia coli
Carne de Res
Ácido Láctico
Ácido Caprilico
cientifico
Hypochlorous acid
Peroxyacetic acid
Caprylic acid
Shiga Toxin
Ácido hipocloroso
Ácido peroxiacético
Ácido caprílico
topic Toxins
Beef
Lactic Acid
Octanoic Acid
Toxinas
Escherichia coli
Carne de Res
Ácido Láctico
Ácido Caprilico
cientifico
Hypochlorous acid
Peroxyacetic acid
Caprylic acid
Shiga Toxin
Ácido hipocloroso
Ácido peroxiacético
Ácido caprílico
dc.description.none.fl_txt_mv Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated 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 (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout”. ; Argentina.
description Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated 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 2019-09-06T13:58:55Z
2019-09-06T13:58:55Z
2019-07-05
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/abs/pii/S0309174019302621
http://hdl.handle.net/20.500.12123/5810
0309-1740
1873-4138
https://doi.org/10.1016/j.meatsci.2019.107886
url https://www.sciencedirect.com/science/article/abs/pii/S0309174019302621
http://hdl.handle.net/20.500.12123/5810
https://doi.org/10.1016/j.meatsci.2019.107886
identifier_str_mv 0309-1740
1873-4138
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 157 : 107886 (2019)
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
_version_ 1844619137031077888
score 12.559606

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