Effective methods for decontamination of Shiga toxin-producing Escherichia coli (STEC) on beef were evaluated by 48mL spraying, 100mL, and 500mL flushing with ethanol, hydrogen peroxide, peracetic acid, acidified sodium chlorite, and sodium hypochlorite in this study. The flushing with 500mL of 1,000ppm peracetic acid was most effective, reducing pathogens by 2.8logCFU/cm2, followed by 1,200ppm acidified sodium chlorite. The spraying with 1,000ppm peracetic acid reduced pathogens by 1.6logCFU/cm2. The flushing with 500mL of 200 and 500ppm acidified sodium chlorite, and 50, 100, 200, and 500ppm peracetic acid significantly reduced the STEC population compared with those treated with distilled water (p<0.05), reducing pathogens by 2.1, 2.4, 1.6, 1.8, 2.1 and 2.4logCFU/cm2, respectively. Additionally, the flushing with 500mL of 200 and 500ppm acidified sodium chlorite significantly changed the color of beef samples (p<0.05), whereas 100-500ppm peracetic acid did not significantly change the color (p>0.05). The flushing with 500mL of 200 and 500ppm acidified sodium chlorite and 200 and 500ppm peracetic acid significantly changed the odor of beef samples compared with those treated with distilled water (p<0.05). There was no difference in the reduction of STEC population between peracetic acid treatment at 25°C and 55°C, with or without washing with sterilized distilled water after decontamination. Washing with distilled water after flushing with peracetic acid tended to reduce the odor of the samples. These results suggest that treatment with 100, 200, and 500ppm peracetic acid, followed by washing with distilled water, might reduce the STEC population without retaining the odor of the sanitizer.
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