Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues.

摘要

The purpose of this study was to: determine (1) the efficacy of electrostatically sprayed Activin (A) against Escherichia coli O157:H7 inoculated on adipose tissue, compared to treatments of hot water rinse (HW), high pressure spray (HP3, HP15), Activin's buffer (B) and lactic acid spray (LA); (2) if Activin has a synergistic effect when applied in a multi-sequence spray (MH-A) wash used by National Beef Packing Company on the reduction of Escherichia coli O157:H7 inoculated on beef lean and adipose tissue compared to the sequence without Activin (MH-NA); (3) MH-A and MH-NA's effects on total plate counts (TPC), coliform counts (CC), Enterobacteriaceae (ENT) and lactic acid bacteria (LAB) when applied to uninoculated lean and adipose tissue, and stored for 7 days at 7°C. (Abstract shortened by UMI.)