Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Decontaminating beef for Escherichia coli O157:H7

I Delazari1, S T Iaria, H P Riemann

  • 1Sadia Concordia S. A. Com. Ind., Garantia da Qualidade, São Paulo, Brazil.

Journal of Food Protection
|August 26, 1998
PubMed
Summary

Prewashing beef tissues with water reduced Escherichia coli O157:H7, but hindered disinfectant effectiveness. Specific disinfectants like chlorhexidine and hydrogen peroxide showed varying efficacy depending on the beef tissue type.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Reactivation with Pancreatin of Coproantibody-Neutralized Virus in Ground Beef.

Journal of food protection·2019
Same author

Methods to Detect Viruses in Foods: Testing and Interpretation of Results <sup>1</sup>.

Journal of food protection·2019
Same author

Methods for Detecting Viruses in Foods: Background and General Principles <sup>1</sup>.

Journal of food protection·2019
Same author

Purchased Cell Cultures for Detecting Foodborne Viruses.

Journal of food protection·2019
Same author

Antiviral Effectiveness of Grape Juice.

Journal of food protection·2019
Same author

Antiviral effects of bacteria isolated from manure.

Microbial ecology·2013

Area of Science:

  • Food Microbiology
  • Food Safety
  • Bacterial Contamination Control

Background:

  • Escherichia coli O157:H7 is a significant foodborne pathogen.
  • Contamination of beef products poses a public health risk.
  • Effective decontamination strategies for beef tissues are crucial for food safety.

Purpose of the Study:

  • To evaluate the impact of prewashing on bacterial adherence and removal from beef tissues.
  • To compare the efficacy of different disinfectant solutions for eliminating Escherichia coli O157:H7.
  • To determine the influence of beef tissue type (lean, fat, connective) on decontamination effectiveness.

Main Methods:

  • Beef tissues (lean, fat, connective) were inoculated with Escherichia coli O157:H7.
  • A prewashing step using tap water was applied before or after inoculation.

Related Experiment Videos

  • Final washing involved various disinfectant solutions (hydrogen peroxide, chlorhexidine, acetic acid) or water.
  • Bacterial reduction was quantified using colony-forming units (CFU) per square centimeter.

    • Main Results:

    • Prewashing significantly reduced bacterial numbers on lean tissue when followed by water washing.
    • Prewashing decreased disinfectant efficacy, potentially due to water dilution.
    • Hydrogen peroxide (3%) was highly effective on connective tissue (>4 log CFU/cm2 reduction).
    • Chlorhexidine (0.1%) demonstrated superior efficacy on fat and lean tissues (>5 log CFU/cm2 reduction on non-prewashed samples).
    • Acetic acid (5%) showed minimal effectiveness across all tissue types.

    Conclusions:

    • Prewashing can reduce bacterial load but may interfere with subsequent chemical decontamination.
    • Disinfectant efficacy is tissue-dependent, with chlorhexidine and hydrogen peroxide showing promise.
    • Optimizing decontamination protocols requires considering both pre-treatment and disinfectant choice for specific beef tissues.