Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates

摘要

Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2 degrees C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin-producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm(2)). For carcasses receiving no scalding treatments, spraying with 82.2 degrees C water as a final wash resulted in a 4.5-log CFU/100 cm(2) surrogate reduction, and an additional 1.2-log CFU/100 cm(2) reduction was achieved by spraying with 4.5% lactic acid before chilling. Scalding hide-on carcasses in 60 degrees C water (no chemicals added) for 4 min in a traditional hog scalding tank resulted in a 2.1-log CFU/100 cm(2) reduction in surrogate levels, and a subsequent preevisceration 82.2 degrees C water wash provided an additional 2.9-log CFU/100 cm(2) reduction. Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2 degrees C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm(2). Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm(2) reduction (1.9 log CFU/100 cm(2) greater than scalding without chemicals) in the surrogate population, and the first 82.2 degrees C wash provided an additional 2.5-log CFU/100 cm(2) reduction. Application of antimicrobial interventions did not affect the carcass temperature decline during chilling, the pH decline, or the color characteristics of the ribeye or the flank of the bob veal carcasses.