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Markus F Miller - One of the best experts on this subject based on the ideXlab platform.
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microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid lactic acid acidified Sodium Chlorite or sterile water in a simulated commercial processing environment to reduce escherichia coli o157 h7 and salm
Meat Science, 2012Co-Authors: D Harris, M M Brashears, A J Garmyn, J C Brooks, Markus F MillerAbstract:article i nfo Article history: The objective of this study was to validate the effectiveness of acetic and lactic acids (2% and 5%), acidified Sodium Chlorite (1000 ppm), and sterile water in reducing Escherichia coli O157:H7 and Salmonella Typhi- murium in inoculated beef trim in a simulated processing environment. Samples were collected to assess mi- crobial characteristics at three processing points. Results from this study indicate that all treatments, including sterile water, reduced pathogen concentrations (Pb0.05) of both E. coli O157:H7 and Salmonella Typhimurium in ground beef up to 0.5 and 0.6 log by 24 h, respectively. In some cases, there were no signif- icant differences between the antimicrobial treatments and the sterile water using this application method. Triangle sensory test results of non-inoculated beef indicated there were no differences (Pb0.05) in the means of correct responses between controls or antimicrobial treatments at 6 or 24 h. While interventions are important for beef trim, use of the interventions must be validated under industry conditions to ensure proper effectiveness.
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microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid lactic acid acidified Sodium Chlorite or sterile water in a simulated commercial processing environment to reduce escherichia coli o157 h7 and salmonella
Meat Science, 2012Co-Authors: D Harris, M M Brashears, A J Garmyn, J C Brooks, Markus F MillerAbstract:The objective of this study was to validate the effectiveness of acetic and lactic acids (2% and 5%), acidified Sodium Chlorite (1000ppm), and sterile water in reducing Escherichia coli O157:H7 and Salmonella Typhimurium in inoculated beef trim in a simulated processing environment. Samples were collected to assess microbial characteristics at three processing points. Results from this study indicate that all treatments, including sterile water, reduced pathogen concentrations (P<0.05) of both E. coli O157:H7 and Salmonella Typhimurium in ground beef up to 0.5 and 0.6 log by 24h, respectively. In some cases, there were no significant differences between the antimicrobial treatments and the sterile water using this application method. Triangle sensory test results of non-inoculated beef indicated there were no differences (P<0.05) in the means of correct responses between controls or antimicrobial treatments at 6 or 24h. While interventions are important for beef trim, use of the interventions must be validated under industry conditions to ensure proper effectiveness.
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validation of lactic acid bacteria lactic acid and acidified Sodium Chlorite as decontaminating interventions to control escherichia coli o157 h7 and salmonella typhimurium dt 104 in mechanically tenderized and brine enhanced nonintact beef at the purveyor
Journal of Food Protection, 2010Co-Authors: Alejandro Echeverry, Markus F Miller, Guy H Loneragan, Chance J Brooks, Jesse A Collins, M M BrashearsAbstract:After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified Sodium Chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.
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validation of the use of organic acids and acidified Sodium Chlorite to reduce escherichia coli o157 and salmonella typhimurium in beef trim and ground beef in a simulated processing environment
Journal of Food Protection, 2006Co-Authors: K Harris, Guy H Loneragan, Markus F Miller, M M BrashearsAbstract:A study was conducted to determine if acidified Sodium Chlorite (1,200 ppm) and acetic and lactic acids (2 and 4%) were effective in reducing foodborne pathogens in beef trim prior to grinding in a simulated processing environment. The reduction of Salmonella Typhimurium and Escherichia coli O157:H7 at high (4.0 log CFU/g) and low (1.0 log CFU/g) inoculation doses was evaluated at various processing steps, including the following: (i) in trim just after treatment application, (ii) in ground beef just after grinding, (iii) in ground beef 24 h after refrigerated storage, (iv) in ground beef 5 days after refrigerated storage, and (v) in ground beef 30 days after frozen storage. All antimicrobial treatments reduced the pathogens on the trim inoculated with the lower inoculation dose to nondetectable numbers in the trim and in the ground beef. There were significant reductions of both pathogens in the trim and in the ground beef inoculated with the high inoculation doses. On the trim itself, E. coli O157:H7 and Salmonella Typhimurium were reduced by 1.5 to 2.0 log cycles, with no differences among all treatments. In the ground beef, the organic acids were more effective in reducing both pathogens than the acidified Sodium Chlorite immediately after grinding, but after 1 day of storage, there were no differences among treatments. Overall, in the ground beef, there was a 2.5-log reduction of E. coli O157:H7 and a 1.5-log reduction of Salmonella Typhimurium that was sustained over time in refrigerated and frozen storage. Very few sensory differences between the control samples and the treated samples were detected by a consumer panel. Thus, antimicrobial treatments did not cause serious adverse sensory changes. Use of these antimicrobial treatments can be a promising intervention available to ground beef processors who currently have few interventions in their process.
M M Brashears - One of the best experts on this subject based on the ideXlab platform.
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microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid lactic acid acidified Sodium Chlorite or sterile water in a simulated commercial processing environment to reduce escherichia coli o157 h7 and salm
Meat Science, 2012Co-Authors: D Harris, M M Brashears, A J Garmyn, J C Brooks, Markus F MillerAbstract:article i nfo Article history: The objective of this study was to validate the effectiveness of acetic and lactic acids (2% and 5%), acidified Sodium Chlorite (1000 ppm), and sterile water in reducing Escherichia coli O157:H7 and Salmonella Typhi- murium in inoculated beef trim in a simulated processing environment. Samples were collected to assess mi- crobial characteristics at three processing points. Results from this study indicate that all treatments, including sterile water, reduced pathogen concentrations (Pb0.05) of both E. coli O157:H7 and Salmonella Typhimurium in ground beef up to 0.5 and 0.6 log by 24 h, respectively. In some cases, there were no signif- icant differences between the antimicrobial treatments and the sterile water using this application method. Triangle sensory test results of non-inoculated beef indicated there were no differences (Pb0.05) in the means of correct responses between controls or antimicrobial treatments at 6 or 24 h. While interventions are important for beef trim, use of the interventions must be validated under industry conditions to ensure proper effectiveness.
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microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid lactic acid acidified Sodium Chlorite or sterile water in a simulated commercial processing environment to reduce escherichia coli o157 h7 and salmonella
Meat Science, 2012Co-Authors: D Harris, M M Brashears, A J Garmyn, J C Brooks, Markus F MillerAbstract:The objective of this study was to validate the effectiveness of acetic and lactic acids (2% and 5%), acidified Sodium Chlorite (1000ppm), and sterile water in reducing Escherichia coli O157:H7 and Salmonella Typhimurium in inoculated beef trim in a simulated processing environment. Samples were collected to assess microbial characteristics at three processing points. Results from this study indicate that all treatments, including sterile water, reduced pathogen concentrations (P<0.05) of both E. coli O157:H7 and Salmonella Typhimurium in ground beef up to 0.5 and 0.6 log by 24h, respectively. In some cases, there were no significant differences between the antimicrobial treatments and the sterile water using this application method. Triangle sensory test results of non-inoculated beef indicated there were no differences (P<0.05) in the means of correct responses between controls or antimicrobial treatments at 6 or 24h. While interventions are important for beef trim, use of the interventions must be validated under industry conditions to ensure proper effectiveness.
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validation of lactic acid bacteria lactic acid and acidified Sodium Chlorite as decontaminating interventions to control escherichia coli o157 h7 and salmonella typhimurium dt 104 in mechanically tenderized and brine enhanced nonintact beef at the purveyor
Journal of Food Protection, 2010Co-Authors: Alejandro Echeverry, Markus F Miller, Guy H Loneragan, Chance J Brooks, Jesse A Collins, M M BrashearsAbstract:After three different outbreaks were linked to the consumption of nonintact meat products contaminated with Escherichia coli O157:H7, the U.S. Food Safety and Inspection Service published notice requiring establishments producing mechanically tenderized and moisture-enhanced beef products to reassess their respective hazard analysis and critical control point systems, due to potential risk to the consumers. The objective of this study was to validate the use of lactic acid bacteria (LAB), acidified Sodium Chlorite (ASC), and lactic acid (LA) sprays when applied under a simulated purveyor setting as effective interventions to control and reduce E. coli O157:H7 and Salmonella Typhimurium DT 104 in inoculated U.S. Department of Agriculture (USDA) Choice strip loins (longissimus lumborum muscles) pieces intended for either mechanical blade tenderization or injection enhancement with a brine solution after an aging period of 14 or 21 days at 4.4°C under vacuum. After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from the surface into the internal muscles occurred at levels between 1.00 and 5.72 log CFU/g, compared with controls. LAB and LA reduced internal E. coli O157:H7 loads up to 3.0 log, while ASC reduced the pathogen 1.4 to 2.3 log more than the control (P < 0.05), respectively. Salmonella Typhimurium DT 104 was also reduced internally 1.3 to 2.8, 1.0 to 2.3, and 1.4 to 1.8 log after application of LAB, LA, and ASC, respectively. The application of antimicrobials by purveyors prior to mechanical tenderization or enhancement of steaks should increase the safety of these types of products.
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validation of the use of organic acids and acidified Sodium Chlorite to reduce escherichia coli o157 and salmonella typhimurium in beef trim and ground beef in a simulated processing environment
Journal of Food Protection, 2006Co-Authors: K Harris, Guy H Loneragan, Markus F Miller, M M BrashearsAbstract:A study was conducted to determine if acidified Sodium Chlorite (1,200 ppm) and acetic and lactic acids (2 and 4%) were effective in reducing foodborne pathogens in beef trim prior to grinding in a simulated processing environment. The reduction of Salmonella Typhimurium and Escherichia coli O157:H7 at high (4.0 log CFU/g) and low (1.0 log CFU/g) inoculation doses was evaluated at various processing steps, including the following: (i) in trim just after treatment application, (ii) in ground beef just after grinding, (iii) in ground beef 24 h after refrigerated storage, (iv) in ground beef 5 days after refrigerated storage, and (v) in ground beef 30 days after frozen storage. All antimicrobial treatments reduced the pathogens on the trim inoculated with the lower inoculation dose to nondetectable numbers in the trim and in the ground beef. There were significant reductions of both pathogens in the trim and in the ground beef inoculated with the high inoculation doses. On the trim itself, E. coli O157:H7 and Salmonella Typhimurium were reduced by 1.5 to 2.0 log cycles, with no differences among all treatments. In the ground beef, the organic acids were more effective in reducing both pathogens than the acidified Sodium Chlorite immediately after grinding, but after 1 day of storage, there were no differences among treatments. Overall, in the ground beef, there was a 2.5-log reduction of E. coli O157:H7 and a 1.5-log reduction of Salmonella Typhimurium that was sustained over time in refrigerated and frozen storage. Very few sensory differences between the control samples and the treated samples were detected by a consumer panel. Thus, antimicrobial treatments did not cause serious adverse sensory changes. Use of these antimicrobial treatments can be a promising intervention available to ground beef processors who currently have few interventions in their process.
Mansour Samadpour - One of the best experts on this subject based on the ideXlab platform.
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effect of acidified Sodium Chlorite chlorine and acidic electrolyzed water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
Journal of Food Protection, 2008Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour SamadpourAbstract:Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified Sodium Chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic electrolyzed water (pH 2.1 +/- 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified Sodium Chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread plating on selective media. Each test case (organism x treatment x time) was replicated twice with five samples per replicate. There was no difference (P > or = 0.05) in the time of immersion on the antimicrobial effectiveness of the treatments. Furthermore, there was no difference (P > or = 0.05) in survival of the three organisms regardless of treatment or time. Acidified Sodium Chlorite, resulted in reductions in populations of 3 to 3.8 log CFU/g and was more effective than chlorinated water (2.1 to 2.8 log CFU/g reduction). These results provide the produce industry with important information to assist in selection of effective antimicrobial strategies.
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effect of acidified Sodium Chlorite chlorine and acidic electrolyzed water on escherichia coli o157 h7 salmonella and listeria monocytogenes inoculated onto leafy greens
Journal of Food Protection, 2008Co-Authors: J D Stopforth, T Mai, B Kottapalli, Mansour SamadpourAbstract:Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified Sodium Chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Fresh mixed greens were left uninoculated or inoculated with approximately 6 log CFU/g of E. coli O157:H7, Salmonella, and L. monocytogenes and treated by immersion for 60 or 90 s in different wash solutions (1:150, wt/vol), including 50 ppm of chlorine solution acidified to pH 6.5, acidic electrolyzed water (pH 2.1 ± 0.2, oxygen reduction potential of 1,100 mV, 30 to 35 ppm of free chlorine), and acidified Sodium Chlorite (1,200 ppm, pH 2.5). Samples were neutralized and homogenized. Bacterial survival was determined by standard spread...
Azlin Mustapha - One of the best experts on this subject based on the ideXlab platform.
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inhibition of escherichia coli o157 h7 listeria monocytogenes and staphylococcus aureus on sliced roast beef by cetylpyridinium chloride and acidified Sodium Chlorite
Food Microbiology, 2007Co-Authors: Kyungwha Lim, Azlin MustaphaAbstract:The effects of 0.5% cetylpyridinium chloride (CPC), 0.12% acidified Sodium Chlorite (ASC) and a mix of equal volume of the two (0.25% CPC-0.06% ASC) on Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus were evaluated on inoculated sliced roast beef. The antimicrobial agents were, respectively, sprayed on the beef surfaces and tray absorbent pads, and samples were stored at 4 degrees C for 10 days (d). At 0 d, L. monocytogenes and S. aureus were reduced to undetectable levels in 2 h after spraying with CPC. CPC-ASC treatment reduced E. coli O157:H7, L. monocytogenes and S. aureus by 4.07, 6.37 and 4.32 log cfu/cm2, respectively, at 0 d. ASC treatment reduced the population of E. coli O157:H7 by 6.09 log cfu/cm2 at 10 d. CPC treatment caused a slight discoloration and ASC-treated beef surfaces demonstrated the lowest redness and highest lightness. The grey colour and off-odour were significant in the ASC-treated beef samples, while CPC-treated samples demonstrated less off-odor and brown colour from 0 to 4 d. Based on our results, it appears that the application of CPC on sliced roast beef can extend the shelf-life of the product without impairing its quality.
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effects of cetylpyridinium chloride acidified Sodium Chlorite and potassium sorbate on populations of escherichia coli o157 h7 listeria monocytogenes and staphylococcus aureus on fresh beef
Journal of Food Protection, 2004Co-Authors: Kyungwha Lim, Azlin MustaphaAbstract:The effects of selected food-grade antimicrobial agents at decreasing the number of pathogenic bacteria on fresh beef were determined. Beef cubes inoculated with Escherichia coli O157:H7, Listeria monocytogenes, or Staphylococcus aureus were sprayed with 0.5% cetylpyridinium chloride (CPC), 0.12% acidified Sodium Chlorite (ASC), 0.1% potassium sorbate (PS), or an equal mix of any two solutions. The beef samples were placed on absorbent tray pads sprayed with each single or mixed solution, wrapped with polyvinyl chloride film, heat sealed, and stored at 4°C for 2 weeks. Surface sanitization using CPC, ASC, or an equal mix of these two agents effectively reduced microbial numbers on the beef during storage. At day 0, ASC and the CPC-ASC mix reduced the number of E. coli O157:H7 by 2.50 and 1.58 log CFU/cm2, respectively. CPC demonstrated a 3.25-log reduction of L. monocytogenes and a 4.70-log reduction of S. aureus at 14 days. The CPC-PS mix reduced E. coli O157:H7 numbers by 1.46, L. monocytogenes by 2.95,...
G K Kemp - One of the best experts on this subject based on the ideXlab platform.
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application of acidified Sodium Chlorite in the drinking water to control salmonella serotype typhimurium and campylobacter jejuni in commercial broilers
The Journal of Applied Poultry Research, 2007Co-Authors: P Mohyla, S F Bilgili, Omar A Oyarzabal, C C Warf, G K KempAbstract:SUMMARY The effect of acidified Sodium Chlorite (ASC), produced by the combination of Sodium Chlorite (SC) with citric acid (CA) or Sodium acid sulfate (SAS), on Salmonella and Campylobacter reduction in market age broilers was investigated. In the first experiment, the tolerance to increasing concentrations of SC (0, 100, 300, 600, 1,200, 3,000, and 6,000 ppm) and CA (0, 0.003, 0.01, 0.02, 0.04, 0.08, 0.18, and 0.40%) in the drinking water was assessed. In the second experiment, broilers were fasted for 2 h and orally gavaged with 10 5 cfu of Salmonella enterica serotype Typhimurium 1 h before the initiation of drinking water treatments involving 5 concentrations of SC (0, 150, 300, 600, and 1,200 ppm), acidified to pH of 2.6, either with CA or SAS. In the third experiment, 8-d-old chicks were orally challenged with 10 5 cfu of Salmonella and 10 5 cfu of Campylobacter jejuni. On d 29, birds were provided 3 concentrations of SC (0, 300, and 600 ppm) acidified to pH 2.6 ± 0.1 with only water, CA, or SAS for 5 d. In experiment 2 and 3, the challenge organisms wereenumeratedintheupper,middle,andlowersegmentsofthedigestivetract.Waterconsumption was depressed significantly at levels of SC above 600 ppm and levels of CA above 0.18%. In experiment 2, SC levels above 600 ppm negatively affected water consumption regardless of the acid used. A level of 600 ppm of ASC was adequate to reduce the transient cropSalmonella, whereas 1,200 ppm was required for a significant reduction in the lower digestive tract. In experiment 3, six hundred parts per million of ASC reduced Salmonella only in the upper digestive tract. Campylobacter counts were not affected by SC treatments in experiment 3 (P > 0.05). Preslaughter use of acidified SC in the drinking water may be an effective way to reduce Salmonella in the crop, including those that may be picked up through litter consumption and caprophagy.
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water Sodium chloride and acidified Sodium Chlorite effects on escherichia coli o157 h7 and staphylococcus aureus on beef briskets
Meat Science, 2004Co-Authors: Maha N Hajmeer, James L Marsden, Daniel Y C Fung, G K KempAbstract:Abstract Effectiveness of spray application of potable water wash (WW), 25% (w/v) Sodium chloride (NaCl), and 0.1% (v/v) acidified Sodium Chlorite (ASC) was evaluated against Escherichia coli O157:H7 and Staphylococcus aureus inoculated onto beef briskets. The purpose was to identify antimicrobial treatments which may be applied to beef carcasses and more specifically in kosher meat facilities. Treatments were applied for 10–60 s at pressure of 419 kPa. Water wash, NaCl, and ASC significantly reduced E. coli O157:H7 as compared with the control, although, only ASC resulted in improved removal with increased exposure time. Water wash did not significantly reduce S. aureus counts throughout exposure and NaCl was only effective after 60 s of exposure, while ASC reduced counts throughout exposure. E. coli O157:H7 was twice as sensitive to WW and NaCl as S. aureus in terms of percent reduction in cell count.
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the clinical and microbiological effects of a novel acidified Sodium Chlorite mouthrinse on oral bacterial mucosal infections
Oral Diseases, 2001Co-Authors: Lynette L Fernandesnaglik, Julie Downes, Penelope Shirlaw, Ron Wilson, S J Challacombe, G K Kemp, William G WadeAbstract:Acidified Sodium Chlorite mouthrinses have been shown to have equivalent anti-plaque activity to those containing chlorhexidine, the current 'gold standard'. In this study, Sodium Chlorite mouthrinses (ASC) acidified with either malic or gluconic acids were compared to each other and with a chlorhexidine rinse and sterile water for their effect on salivary bacterial counts. Sixteen subjects participated in the study, which had a cross-over Latin square design. In a second study, a Sodium Chlorite/gluconic acid rinse was compared with chlorhexidine for its clinical and microbiological effects in 36 patients with oral mucosal infections. The Sodium Chlorite rinses acidified with malic and gluconic acids and the chlorhexidine rinse caused significant reductions in salivary bacterial counts up to 7 h after a single rinse compared with water. There were no significant differences between the three active treatments. In the mucosal infection study, there was a significant reduction in erythema in the chlorhexidine group compared with the ASC group. Patients who received the ASC rinse reported significantly less discomfort following treatment than those receiving the chlorhexidine rinse. Staphylococcus aureus counts were significantly reduced in the group who received the Sodium Chlorite rinse. There were no other significant differences between the treatments. ASC appears to be an effective alternative to chlorhexidine mouthrinse.
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validation of thiosulfate for neutralization of acidified Sodium Chlorite in microbiological testing
Poultry Science, 2000Co-Authors: G K Kemp, Keith R SchneiderAbstract:At low pH, acidified Sodium Chlorite (ASC) has antimicrobial activity against a variety of foodborne contaminants. To evaluate the antimicrobial efficacy of ASC at specific time points posttreatment, it is necessary to halt the action of the disinfectant by removing residual Chlorite or by increasing the pH. In this study, thiosulfate was investigated at varying concentrations for its effect on microbial survival and was investigated at a concentration of 0.1% in the presence of ASC for its effect on the antimicrobial and chemical activity of the test solution. Additionally, Sodium thiosulfate was tested in two buffering systems, buffered peptone water (BPW) and Butterfield's phopshate buffer (BPB), for its ability to inactivate ASC chemistry. The results of this study show that, at a concentration of 0.1%, Sodium thiosulfate has no deleterious effect on Escherichia coli survival and is effective in halting the antimicrobial action of ASC by eliminating the production of residual Chlorite. The BPW alone and BPB in combination with thiosulfate were found to be effective inactivators of ASC chemistry.
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acidified Sodium Chlorite antimicrobial treatment of broiler carcasses
Journal of Food Protection, 2000Co-Authors: G K Kemp, M L Aldrich, Amy L WaldroupAbstract:An acidified Sodium Chlorite (ASC) solution was investigated for its antimicrobial effects on broiler carcasses processed under conditions similar to those used in U.S. commercial poultry facilities. Of particular interest was the ability of the ASC solution to reduce natural bioburden in a prechill procedure. A number of parameters such as pretreatment washing of carcasses with water (no wash versus water wash), ASC concentration (500, 850, and 1,200 ppm), method of application (spray versus dip), and method of acid activation (phosphoric acid versus citric acid) were explored to evaluate disinfection conditions. ASC dip solutions (18.9 liters) were freshly prepared for groups of five prechill eviscerated carcasses per treatment (n = 10 carcasses). ASC treatment was shown to be an effective method for significantly reducing naturally occurring microbial contamination on carcasses. Reductions following immersion dipping were demonstrated at all disinfectant concentrations for total aerobes (82.9 to 90.7%), Escherichia coli (99.4 to 99.6%), and total coliforms (86.1 to 98.5%). Additionally, testing showed that ASC solutions maintained stable pH and minimal Chlorite ion concentration deviations throughout each treatment. The results of the parameter evaluations indicated that maximal antimicrobial activity was achieved in carcasses that were prewashed and then exposed to a 5-s dip in a solution containing phosphoric acid- or citric acid-activated ASC. At 1,200 ppm ASC, a mild but transitory whitening of the skin was noted on dipped carcasses. The results support the methods currently approved by the U.S. Department of Agriculture for the use of ASC solutions as a prechill antimicrobial intervention in U.S. poultry processing plants.
