NDLI: Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.

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Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Pokharel, S. Brooks, J. C. Martin, J. N. Brashears, M. M.
Description	Country affiliation: United States Author Affiliation: Pokharel S ( Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA.); Brooks JC ( Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA.); Martin JN ( Department of Animal Sciences, Colorado State University, Fort Collins, CO, USA.); Brashears MM ( Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA.)
Abstract	As the incidence of multidrug resistance (MDR) Salmonella enterica serotype Typhimurium is increasing, data regarding the antimicrobial interventions and pathogen internalization in marinated meat products are important. This study evaluated the antimicrobial intervention and internalization of Salm. Typhimurium in marinated beef sirloin steaks. Beef bottom sirloin flaps (IMPS #185A; USDA Select) inoculated (10 log CFU ml ) with Salm. Typhimurium were sprayed (lactic acid (4%) and buffered vinegar (2%)) prior to vacuum-tumbled marination (0·35% sodium chloride and 0·45% sodium tripolyphosphate) for 30 min. Pathogen presence after antimicrobial spray, vacuum-tumbled marination, and translocation was determined by direct plating on Xylose Lysine Deoxycholate (XLD) agar with tryptic soy agar (TSA) overlay. The data imply varied internalization and antimicrobial susceptibility pattern of Salm. Typhimurium in marinated meat. Lactic acid (4%) spray (P < 0·0001) and buffered vinegar (2%; P < 0·0001) reduced surface populations of Salm. Typhimurium on inoculated beef sirloin flaps prior to vacuum marination. However, lactic acid treated sirloin flaps had greater reductions (~2 log CFU cm ) than buffered vinegar when compared with control prior to vacuum marination. However, the translocation of Salm. Typhimurium following vacuum marination was not influenced (P < 0·333) by the application of a surface organic acid spray prior to marination. SIGNIFICANCE AND IMPACT OF THE STUDY: As detailed in the Federal Register FSIS final rule (9 CFR part 317), vacuum-marinated, vacuum-tumbled meat products are not designated as 'mechanically tenderized'. As such, the internalization and potential survival of Salmonella spp. in marinated beef products is a major concern. These results highlight the internalization of pathogens in vacuum-tumbled meat products and emphasize the importance of considering these products as nonintact. Similarly, these data confirm the efficacy and utility of interventions prior to vacuum-tumbled marination. Further research is needed to identify additional strategies to mitigate internalization and translocation of pathogens into vacuum-marinated meat products.
File Format	HTM / HTML
ISSN	02668254
Issue Number	6
Journal	Letters in Applied Microbiology
Volume Number	63
e-ISSN	1472765X
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2016-12-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology

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