In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats
David A. Vargas,Diego E. Casas,Daniela R. Chávez-Velado,Reagan L. Jiménez,Gabriela K. Betancourt-Barszcz,Emile Randazzo,Dan Lynn,Alejandro Echeverry,Mindy M. Brashears,Marcos X. Sanchez-Plata,Markus F. Miller +10 more
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TL;DR: In this paper, the authors compared the antimicrobial efficacy of an aqueous ozone intervention and a lactic acid solution on natural microbiota of variety meats in a commercial beef processing plant.
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Abstract: The objective of this experiment was to compare the antimicrobial efficacy of an aqueous ozone intervention and a lactic acid solution on natural microbiota of variety meats in a commercial beef processing plant. EZ-Reach™ swabs were used to collect 100 cm2 area samples before and after ozone and lactic acid intervention application for three different offals (head, heart, and liver). Each repetition included 54 samples per variety meat and antimicrobial for a total of 162 samples per repetition. Enumeration of total aerobic bacteria (APC) and Escherichia coli (EC) was performed on each sample. Microbial counts for both microorganisms evaluated were significantly reduced (p < 0.001) after lactic acid immersion (2–5%) and ozone intervention for all variety meats, with the exception of ozone intervention in EC counts of the heart samples. APC after lactic acid intervention was reduced on average by 1.73, 1.66, and 1.50 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 1.66, 0.52, and 1.20 Log CFU/sample. EC counts after lactic acid intervention were reduced on average by 0.96, 0.79, and 1.00 Log CFU/sample in the head, heart, and liver, respectively, while after ozone intervention, counts were reduced on average by 0.75, 0.62, and 1.25 Log CFU/sample. The aqueous ozone antimicrobial scheme proved to be a promising intervention for the in-plant reduction of indicator levels in variety meats, specifically heads, hearts, and livers.
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Citations
Bio-Mapping of Microbial Indicators to Establish Statistical Process Control Parameters in a Commercial Beef Processing Facility
David A. Vargas,Karla Monserrat González Rodríguez,Gabriela K Betancourt-Barszcz,Manoella I. Ajcet-Reyes,Onay Burak Dogan,E Randazzo,Marcos X. Sanchez-Plata,Mindy M. Brashears +7 more
TL;DR: In this paper , a bio-mapping of microbial indicators to determine statistical process control (SPC) parameters at a beef processing plant to establish microbiological baselines and process control parameters to support food safety management decisions.
Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat
Ume Roobab,Ghulam Muhammad Madni,Muhammad Modassar Ali Nawaz Ranjha,Abdul Waheed Khan,Samy Selim,Mohammed S. Almuhayawi,Mennatalla Samy,Xin-An Zeng,Rana Aadil +8 more
TL;DR: In this article , the authors highlight the efficacy of activated-water decontamination of raw and processed meat via non-thermal solutions, such as plasma-activated water, ozonation, electrolysis and cold plasma technologies.
Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility
Rossy Bueno López,David A. Vargas,Reagan L Jiménez,Diego E. Casas,Mindy M. Brashears,Marcos X. Sanchez-Plata +5 more
TL;DR: In this article , the authors developed a quantitative baseline of indicator organisms and Salmonella by bio-mapping throughout the processing chain from harvest to final product stages within a commercial conventional design pork processing establishment.
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