Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins. (February 2023)

• Record Type: Journal Article
• Authors: Li, Sherita; Konoval, Haley M.; Marecek, Samantha; Lathrop, Amanda A.; Feng, Sofia; Pokharel, Siroj
• Is Part Of: Meat science. Volume 196(2023)
• Publication Date: 2023-02
• Subjects: Bacteriophage -- Lactic acid -- Escherichia coli O157:H7 -- Marination -- Raw pork loin -- Food safety; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.109030
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Escherichia coli ( E. coli ) O157:H7- contaminated pork and production environments, are often a major source of foodborne outbreaks. This study evaluated the inhibition of E. coli O157:H7 on artificially contaminated raw pork loins using lytic bacteriophage (phage) and lactic acid (LA). Pork samples were inoculated with 10 6 CFU/mL of E. coli O157:H7 cocktail and stored at 4 °C for 30 min for the initial surface attachment. Inoculated pork loins were randomly assigned to a treatment group (Control, DI water, LA 2.5%, phage 5%, and LA 2.5% + phage 5%; n = 6/group/replication). Following antimicrobial treatments and marination for 1 h, surface microbial population was enumerated. Phage 5% significantly reduced ( P < 0.05) the microbial load by 1.90 logs in pre-tenderized loins and > 2.50 logs in post-tenderized loins. Likewise, the combined treatment of phage 5% and LA 2.5% significantly reduced ( P < 0.05) the microbial load by 1.89 logs in pre-tenderized loins and > 1.75 logs in post-tenderized loins. The data showed that the use of lytic bacteriophages and lactic acid as antimicrobials can result in a reduced risk of E. coli O157:H7 on the surface of pork loins. Highlights: Bacteriophage can significantly reduce the growth of E. coli O157:H7 on marinated raw pork loins. Mixture of bacteriophage and lactic acid showed significant bacterial reduction on loins. Translocation of E. coli O157:H7 from loin surface to the internal core after manual tenderization was not reduced.