Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork.
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Effect of various antimicrobial interventions on pork carcass cuts - skin-on and skinless, non-chilled and chilled - was studied. Carcass pieces were inoculated with Salmonella enterica, Shiga toxin-producing Escherichia coli (STEC), Escherichia coli pathogen surrogates or Campylobacter spp. Inoculated pieces were assigned to one of the following antimicrobial treatments: 2.5% and 5.0% room temperature lactic acid, 2.5% and 5.0% warm (55C) lactic acid, 400ppm (0.4mg/mL) room temperature peroxyacetic acid (PAA) or warm (55C) water. Treated pieces were sampled before antimicrobial treatment of non-chilled pork tissue, then at 30m and 24h post-treatment. For chilled pork, samples were collected after 24h chilling and 30m post-treatment. Lactic acid and PAA treatments reduced (P<0.05) pathogenic and surrogate bacteria; warm water did not produce similar results. Objective and sensory color evaluations on treated pork indicated minimal negative impacts on pork color. Various antimicrobial interventions were effective in reducing surrogates on pork without diminishing quality.
