Csa+ ChiknSafe 100 tm aplicaciones y bibliografia cientifica e

2011
ChiknSafe 100 TM Clorito Sódico
Acidificado Ultrafiltrado (ACS+)

ND Pharma & Biotech
Scientific Publications
01/10/2011

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Making Life Better

ChiknSafe 100 TM
APLICACIONES

STATUS DISPONIBLE

LUGAR DE APLICACION POST-SACRIFICIO

TIPO DE INTERVENCION Tratemiento de Superficie de todas las partes: carcasas, cortes, partes,
trozos, picados, etc.

REGULACION APROBADO MUNDIALMENTE

EFECTIVIDAD Buena si se aplica adecuadamente (correcta configuración de los sprays-
inmersión)

COSTES Coste inicial de la cabina de chorreado ( si no existiera) y coste continuo de
compra del producto

RELACION COSTE-EFECTIVO BUENA

CAMBIOS EN LA PLANTA Acomodación de las cabinas de chorreado en las instalaciones, ventilación
SEGURIDAD adecuada alrededor de la cabina/s de aplicación incluyendo la
modificación de la/s cabina/s existente/s

IMPACTO MEDIOAMBIENTAL No subproductos tóxicos

VENTAJAS No es corrosivo a las concentraciones indicadas
No se afecta por la carga organica en el producto
Clasificado como un sanitizador de grado alimentario
sin riesgos
Desventajas / Limitaciones Aplicar sobre toda la materia prima alimentaria
para su optimo funcionamiento.

www.ndpharmabiotech.com ndpharmabiotech@europe.com
ND Pharma & Biotech is a leading company in natural food preservation, fine chemicals, organic chemistry, bio-pharmaceutical and biotechnology company with years experience in the development, manufacturing
and marketing of these products in a broad range of industries. ND Pharma & Biotech operates production plants in the USA, Spain, Latin America and China (Mainland) and markets its products through a
worldwide network of sales offices and distributors. ND Pharma & Biotech is headquartered in Spain.
© Copyright 2011. All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical
photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their
suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. ND Pharma & Biotech disclaims any liability, damages, losses or
other consequences suffered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any
products in conflict with existing patents covering any material or its use.

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Clorito Sódico Acidificado Ultrafiltrado Ultrarefinado y Estabilizado /CSA+

La actividad antimicrobiana del clorito de sodio acidificado estabilizado y ultrafiltrado – ultrarefinado (CSA+), se
atribuye al efecto oxidativo del ácido cloroso, que se deriva de la conversión del clorito de iones en su forma ácida
bajo condiciones ácidas. Las reacciones ocurren inmediatamente en la mezcla del clorito de sodio con un ácido (en el
caso de nuestra composición, ácido cítrico y glicina anhydro) formando por tanto una solución antibacteriana se
debe aplicar sobre la materia prima alimentaria cárnica en cualquiera de sus fases.

ND Pharma & Biotech ha desarrollado un sistema que mezcla los ingredientes de manera estable tanto en su forma
sólida como en su presentación en líquido o disolución, estabilizandolas y haciendolas estables durante más tiempo
y con anteriroridad a su aplicación para maximizar el poder oxidante de la solución.

Algunos estudios han demostrado un 1,9 a 2,3 log de reducción de Salmonella y E. coli O157 en canales de vacuno
con un lavado o rociado de clorito de sodio activado con ácido cítrico (Ransom et al 2003). Un ensayo de laboratorio
demostró la reducción de 4,6 log en E. coli O157: H7 y Salmonella con un lavado con agua
seguido de un spray de clorito de sodio acidificado (Castillo et al., 1999). Otro los estudios indican un éxito limitado
(Gill y Badoni 2004). Parece que el método de activación (es decir, tipo de ácido utilizado), el método de
aplicación (por ejemplo, tipo de aerosoles), y el tiempo de contacto con la superficie de la carne tiene mucha
influencia en el éxito de este inhibidor microbiano.

De las investigaciones realizadas con clorito sódico acidificado estabilizado con nuestra formula especial para
desinfectar cortes de carne (con ChiknSafe 100 TM) sistema de comercializado por ND Pharma & Biotech) se
alcanzaron reducciones de 1.4-2.3 log de E. Coli dependiendo de la velocidad de avance de la aspersión. Hay pruebas
que sugieren que ASC+ puede ser un inhibidor microbial de larga duración y puede se adecuado para la carne
empacada y los preparados carnicos preenvasados. Bosilevac et al. (2004) ha publicado recientemente los resultados
usando un 300 ppm ASC, en una forma de tratamiento que reduce el recuento total microbiano por 1.0-1.5 de
registro inferior al máximo permisible y manteniendo intactas las cualidades organolépticas de la carne de vacuno
molida.

El Clorito sódico acidificado está aprobado para su uso de un modo generalizado en todo el mundo, y en las
concentraciones entre 500-1200 ppm (21 CFR 173.325, FDA 2003). En Australia, FSANZ ha realizado una evaluación
final para la aprobación para el uso de clorito de sodio acidificado como una ayuda a la transformación para su uso
en carnes de aves de corral, carne y productos cárnicos forma a una concentración de 500-1200 ppm. La EFSA y otras
autoridades de seguridad alimentaria internacional han estudiado diferentes solicitudes de uso del compuesto y en
la actualidad se permite el uso de sodio clorito como agente antimicrobiano para carnes, pescados, frutas y
verduras, siempre y cuando se controle que un nivel residual de los compuestos clorosos no se detecta.
Existen diferentes tipos de cabinas de rociado, pero nuestra compañía no se encarga del diseño ni d ela construcción
de cabinas de rociado especiales, para ello, nuestra recomnedación es que consulte con una empresa especializada


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en este tipo de cabinas o estaciones de procesado para consultar el que mejor se adapta a
las condiciones de uso de nuestro preparado, y de los que existen disponibles comercialmente multiples variedades
y opciones de compra.

EXTRACTO DEL INFORME DE EVALUACION

Parrafos extraidos del informe final de evaluación sobre autorizabilidad del uso del compuesto en las materias
primas para las que se pretende su utilización y que vienen especificadas en el cuerpo general del escrito de
contestación.

(…).El informe de evaluación de seguridad del Informe Final de Evaluación, llegó a la conclusión de que si el clorito de
sodio acidificado es utilizado en las condiciones que se estimen en concordancia con las Buenas Prácticas de
Fabricación (BPF) la ausencia de residuos que se pueden detectar en los alimentos crudos después de un tratamiento
previo a la venta es manifiesta y por lo tanto no habría problemas toxicológicos. No ha habido ninguna información
adicional producida después de la evaluación final que modificara esta conclusión. No hay problemas significativos
de salud pública y la seguridad asociados con el uso del agente antimicrobiano.(…)

(…)…No hay normas alimentarias internacionales que prohíban el uso de clorito sódico como coadyuvantes de
elaboración. Los Estados Unidos permiten el clorito de sodio como aditivo alimentario indirecto y proporcionan los
parámetros de procesamiento, tras los que se declaró a este compuesto por su condición de GRAS. ( Generalmente
Reconocidos como Seguros) ( Geenrally Recognized as Safe) En los Estados Unidos – El Código de Regulaciones
Federales Volumen 21, 173,325 aprueba una amplia gama de soluciones de clorito de sodio acidificado de 500 a 1200
ppm a un pH de 2,3 a 2,9 para las carnes de aves de corral, carnes rojas, procesadas, triturados o forma de
productos cárnicos, frutas intactas y verduras, y frutas y hortalizas transformadas. Se permite el tratamiento de
mariscos hasta en 50 ppm de clorito de sodio acidificado.(…).

Los parámetros de procesamiento (como la concentración de pH y el tratamiento) pueden ser prescritos en la norma.
Sin embargo, esto sería incompatible con otras ayudas de procesamiento de cómo están regulados. No sería
coherente que incluya los parámetros de procesamiento en el Código - bajo la Norma 1.3.3, que sentaría un
precedente para futuras solicitudes de ayuda a la transformación. Prescribir los parámetros de procesamiento para
el clorito sódico acidificado no es necesario, ya que su uso podría gestionarse más eficazmente, al exigir un nivel
máximo permitido de residuos hasta el límite de determinación.


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INVESTIGACION ASOCIADA AL USO DE ESTE COMPUESTO

Bibliografia Interactiva

1. Efficacy of acidified sodium chlorite treatments in reducing Escherichia coli O157:H7 on Chinese cabbage.

by Yasuhiro Inatsu, Md Latiful Bari, Susumu Kawasaki, Kenji Isshiki, Shinichi Kawamoto

Biological Sciences › Food Science and Technology Papers

2. Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia
coli.

Rachel Ramos Elano, Tomoko Kitagawa, Md Latiful Bari, Susumu Kawasaki, Shinichi Kawamoto, Yasuhiro Inatsu
in Foodborne Pathogens And Disease (2010)

This study was designed to compare the effectiveness of acidified sodium chlorite (ASC) and sodium hypochlorite
(NaClO) in reducing several Escherichia coli strains isolated from different retail meat and fresh produce. Forty
nonpathogenic E. coli…

3. Prewashing with acidified sodium chlorite reduces pathogenic bacteria in lightly fermented Chinese cabbage.

Yasuhiro Inatsu, Yutaka Maeda, M L Bari, Susumu Kawasaki, Shinichi Kawamoto in Journal Of Food Protection (2005)

Efficacy of prewashing with acidified sodium chlorite (ASC) for the sanitation of lightly fermented Chinese cabbage
was evaluated. The population of the natural microflora on the cabbage leaves was reduced about 2.0 log CFU/g just
after washing with…

4. Effects of postchill application of acidified sodium chlorite to control Campylobacter spp. and Escherichia coli
on commercial broiler carcasses.

Omar A Oyarzabal, Christopher Hawk, Sacit F Bilgili, C Cayce Warf, G Kere Kemp in Journal Of Food Protection (2004)


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Experiments were performed to assess the reduction of Campylobacter spp. and
Escherichia coli in commercial broiler carcasses by postchill dip applications of acidified sodium chlorite. Carcass
rinses were collected before the inside-outside-bird…

5. Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on
Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

A ALLENDE, J MCEVOY, Y TAO, Y LUO in Food Control (2009)

6. Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato
surfaces.

Yasuhiro Inatsu, Tomoko Kitagawa, Md Latiful Bari, Daisuke Nei, Vijay Juneja, Shinichi Kawamoto in Foodborne
Pathogens And Disease (2010)

The use of a suitable sanitizer can reduce the risk of produce-related foodborne illnesses. We evaluated the
effectiveness of several sanitizers to reduce inoculated Escherichia coli O157:H7 on the surface of cherry tomatoes
(Solanum lycopersicum…

7. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified
sodium chlorite.

A Castillo, L M Lucia, G K Kemp, G R Acuff in Journal Of Food Protection (1999)

The efficacy of a phosphoric acid-activated acidified sodium chloride (PASC) spray and a citric acid-activated acidified
sodium chlorite (CASC) spray applied at room temperature (22.4 to 24.7 degrees C) in combination with a water
wash was compared…

8. 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

K Lim, A Mustapha in Journal Of Food Protection (2004)

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…


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9. 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.

K Harris, M F Miller, G H Loneragan, M M Brashears in Journal Of Food Protection (2006)

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…

10. Inhibition of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus on sliced roast
beef by cetylpyridinium chloride and acidified sodium chlorite.

Kyungwha Lim, Azlin Mustapha in Food Microbiology (2007)

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…

11. Combined effect of low-dose irradiation and acidified sodium chlorite washing on Escherichia coli O157:H7
inoculated on mung bean seeds.

Daisuke Nei, Md Latiful Bari, Yasuhiro Inatsu, Susumu Kawasaki, Setsuko Todoriki, Shinichi Kawamoto in Foodborne

The effect of low-dose irradiation (0.75 and 1.5kGy) in combination with acidified sodium chlorite (ASC) on the
reduction of Escherichia coli O157:H7 on mung bean seeds was examined. Washing with ASC (0.2, 0.5, 0.8, and
1.2g/L sodium chlorite and…

12. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.

Yi-Cheng Su, Michael T Morrissey in Journal Of Food Protection (2003)

The antimicrobial activity of acidified sodium chlorite (ASC) against Listeria monocytogenes in salmon was studied.
Raw salmon (whole fish and fillets) inoculated with L. monocytogenes (10(3) CFU/cm2 or 10(4) CFU/g) were washed
with ASC solution (50…


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13. Efficacy of chlorine and acidified sodium chlorite on microbial population and quality changes of spinach
leaves.

Daisuke Nei, Ji-Weon Choi, Md Latiful Bari, Susumu Kawasaki, Shinichi Kawamoto, Yasuhiro Inatsu in Foodborne

Efficacy of washing with distilled water, chlorine solution, and acidified sodium chlorite (ASC) solution on populations
of microorganisms on spinach leaves was evaluated. Washing with chlorine (100 mg/L) and ASC (sodium chlorite, 15
mg/L; citric…

14. Efficacy of two acidified chlorite postmilking teat disinfectants with sodium dodecylbenzene sulfonic acid on
prevention of contagious mastitis using an experimental challenge protocol.

L Y Oura, L K Fox, C C Warf, G K Kempt in Journal of Dairy Science (2002)

Two acidified sodium chlorite postmilking teat disinfectants were evaluated for efficacy against Staphylococcus
aureus and Streptococcus agalactiae by using National Mastitis Council experimental challenge procedures. The
effect of these teat dips…

15. 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.

Alejandro Echeverry, J Chance Brooks, Markus F Miller, Jesse A Collins, Guy H Loneragan, Mindy M Brashears
in Journal Of Food Protection (2010)

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…

16. Validation of thiosulfate for neutralization of acidified sodium chlorite in microbiological testing.

G K Kemp, K R Schneider in Poultry Science (2000)

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…


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17. Acidified sodium chlorite antimicrobial treatment of broiler carcasses.

G K Kemp, M L Aldrich, A L Waldroup in Journal Of Food Protection (2000)

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…

18. Tolerance to sulfur dioxide in transgenic Chinese cabbage transformed with both the superoxide dismutase
containing manganese and catalase genes of Escherichia coli

Menq-Jiau Tseng, Cheng-Wei Liu, Jinn-Chin Yiu in Scientia Horticulturae (2008)

We aimed to improve the tolerance of plants to the toxicity of reactive oxygen species (ROS). We engineered
transgenic Chinese cabbage (Brassica campestris L. ssp. pekinensis cv. Tropical Pride) by infection with individual
strains of Agrobacterium…

19. Cyclopropane fatty acids improve Escherichia coli survival in acidified minimal media by reducing membrane
permeability to H+ and enhanced ability to extrude H+.

Lana Shabala, Tom Ross in Research in Microbiology (2008)

The physiological role of cyclopropane fatty acids (CFAs) in acid stress resistance was studied by in situ
microelectrode H+ flux measurements of Escherichia coli Frag1 and its isogenic CFA-deficient mutant JBM 1. After
exposure to pH 4 for 16h, net…

20. Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of
cooked roast beef.

Richelle L Beverly, Marlene E Janes, Grady Oliver in Journal Of Food Protection (2006)

The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef
were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g
cubes of cooked…


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21. Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout
(Oncorhynchus mykiss) fillets.

N Kamireddy, P B Kenney, S Jittinandana, S D Slider in Journal Of Food Protection (2008)

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the
shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium
chlorite…


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OTRAS FUENTES DE INVESTIGACION Y BIBLIOGRAFICAS RELEVANTES

ENGLISH- SPANISH

INGLES-ESPAÑOL

J Sci Food Agric. 2011 Oct 10. doi: 10.1002/jsfa.4664. [Epub ahead of print]

Acidified sodium chlorite optimisation assessment to improve quality of fresh-cut
tatsoi baby leaves.

Tomás-Callejas A, López-Velasco G, Artés F, Artés-Hernández F.

Postharvest and Refrigeration Group, Department of Food Engineering, Technical
University of Cartagena, P° Alfonso XIII, 48, E-30203 Cartagena, Murcia, Spain.

BACKGROUND: The fresh-cut industry commonly uses sodium hypochlorite (NaClO) for
disinfection. However, there are certain problems related to its use, and
acidified sodium chlorite (ASC) could be an alternative sanitiser to replace it.
There is limited research evaluating the effect of ASC on the overall quality of
fresh-cut produce, especially sensory quality. In this study the decontamination
efficacy and quality attribute effects of ASC on fresh-cut tatsoi after
application and during storage were investigated. RESULTS: Tatsoi baby leaves
were minimally processed at 8 °C and stored under passive modified atmosphere
packaging for up to 11 days at 5 and 10 °C. Low to moderate doses of ASC (100-500
mg L(-1) ) showed an initial antimicrobial efficacy on natural microflora and
Escherichia coli as effective as that of NaClO. Regarding contact time, ASC was
effective in reducting the E. coli population during the first 30 s of washing,
and an increase in contact time did not improve the antimicrobial effect. Sensory
quality attributes were well kept for up to 11 days at 5 °C but for only 5 days
at the abusive temperature of 10 °C. CONCLUSION: ASC provides an alternative
sanitising technique to NaClO for maintaining the quality and safety of fresh-cut
tatsoi baby leaves for up to 11 days at 5 °C. Copyright © 2011 Society of
Chemical Industry.

PMID: 21987381 [PubMed - as supplied by publisher]

2. J Oral Implantol. 2011 Sep 9. [Epub ahead of print]

The Bactericidal Effects of an Acidified Sodium Chlorite-Containing Oral
Moisturizing Gel: A Pilot Study.

Kuroyama I, Osato S, Ogawa T.

a a part-time instructor, Department of Histology, The Nippon Dental University
School of Life Dentistry at Tokyo, Tokyo, Japan.

Abstract The aim of this study was to examine the bactericidal effects and


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bactericidal time of an acidified sodium chlorite compound gel
(ASC-Gel) on
bacteria isolated from the peri-implant sulci of 10 patients who received
implants 3-27 years previously, and the depth of each peri-implant sulcus was 5
mm or less. Porphyromonas gingivalis (ATCC33277) (P. gingivalis) was used as the
control bacterium. Five ASC-Gel preparations were created by adding 3.3%, 5.0%,
7.0%, 9.0%, and 11.0% citric acid (CA) (condition a, b, c, d, and e,
respectively) into an oral moisturizing gel containing sodium chlorite. The
concentrations of ClO2 generated in ASC-Gel under conditions (ae) were 12.1,
14.1, 17.2, 21.2, and 39.3 ppm, respectively. We examined the bactericidal
effects of the 5 ASC-Gel preparations at volumes of 0.5, 1.0, and 2.0 ml, and
measured the bactericidal time when 2.0 ml of ASC-Gel was used under condition
(e). The bactericidal effects of ASC-Gel became significantly greater with
increased concentrations of CA and ClO2 and with increased usage (0.52.0 ml) of
the gel. All bacteria were killed by using 2.0 ml of ASC-Gel under condition (e).
ASC-Gel also needed between 45 and 90 min to kill all microbes under condition
(e). Within the limits of the present investigation, these results suggest that
ASC-Gel is useful as a chemical disinfectant against bacteria in the peri-implant
sulcus. Further studies are also required to protect teeth, the surface of
hydroxyapatite-coated implants, and the surrounding soft tissues from effects of
chemical dissolution such as acid erosion due to the low pH of ASC-Gel.


3. J Food Sci. 2011 Jan-Feb;76(1):M8-M11. doi: 10.1111/j.1750-3841.2010.01923.x.
Epub 2010 Dec 6.

Inappropriate use of D-values for determining biocidal activity of various
antimicrobials.

Hines JD, McKelvey PJ, Bodnaruk PW.

Ecolab Research Center, 655 Lone Oak Drive, Eagan, MN 55121, USA.

The objective of this study was to investigate the application of established
D-value calculations to survival curves for various bacteria using the following
antimicrobials: acidified sodium chlorite, triclosan, octanoic acid, and sodium
hydroxide. D-values can be calculated in 3 ways, a linear regression, an endpoint
calculation, or an average of multiple endpoint calculations. The assumption made
in calculating a D-value is that the rate of kill follows 1st-order kinetics
under specified treatment conditions. Each antimicrobial solution was challenged
with approximately 108 CFU/mL of Staphylococcus aureus, Listeria monocytogenes,
Salmonella enterica subsp. enterica, and Escherichia coli independently and in
triplicate. Test systems were sampled at each of the 10 time points over a period
of 7 min, neutralized, pour plated then incubated at 35 °C for 48 h (AOAC
official method 960.09). Survival curves using the log-transformed data were
calculated using regression analysis. Correlations coefficients for all linear
regression analyses ranged between 0.291 and 0.982, with 6 of the 16 different
treatment systems having an R2 value below 0.7. Methods used for calculating
D-values should lead to the same result if the survival curve in a given
condition is linear. The calculated D-values were different using endpoint
analysis (Stumbo method), linear regression, and average of multiple endpoints.
This study demonstrates the nonlinearity of inactivation curves of


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antimicrobials. D-value estimations cannot be reliably used to
illustrate
biocidal activity in antimicrobial test systems.

PMID: 21535698 [PubMed - indexed for MEDLINE]

4. J Food Prot. 2010 Dec;73(12):2169-79.

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.

Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM.

Department of Animal and Food Sciences, Texas Tech University, Box 42141,
Lubbock, Texas 79409, USA.

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.


5. Zoonoses Public Health. 2010 Nov;57 Suppl 1:16-22. doi:
10.1111/j.1863-2378.2010.01359.x.

Slaughterfloor decontamination of pork carcases with hot water or acidified
sodium chlorite - a comparison in two Australian abattoirs.

Hamilton D, Holds G, Lorimer M, Kiermeier A, Kidd C, Slade J, Pointon A.


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South Australian Research and Development Institute, Food Safety
Research
Program, Adelaide, SA, Australia. david.hamilton@sa.gov.au

A decontamination trial on the effectiveness of hot water or acidified sodium
chlorite (SANOVA) treatment on Salmonella spp., Escherichia coli and Total Viable
Count (TVC) was undertaken on pork carcases prior to primary chilling in two
large pork abattoirs in Australia using belly-strip excision sampling. A total of
123 samples from Abattoir A and 400 samples from Abattoir B were cultured and
analysed. Test pigs were selected from herds with a known high level of on-farm
Salmonella infection. At Abattoir A, Salmonella spp. were not isolated from
carcases. The prevalence of E. coli on control carcases was 92.9% compared with
9.8% for hot water and 12.5% for SANOVA treated carcases. The mean log(10) E.
coli concentration for control carcases was 0.89 cfu/gram, compared with -0.83
cfu/gram from hot water and -0.75 cfu/gram from SANOVA treated carcases. The mean
log(10) TVC for control carcases was 4.06 compared with 1.81 cfu/gram for hot
water and 2.76 cfu/gram for SANOVA treated carcases. At Abattoir B, the
prevalence of Salmonella on control carcases was 16% compared with 2.7% for hot
water and 7.0% for SANOVA treated carcases. The prevalence of E. coli on control
carcases was 69.3% compared with 22% for hot water and 30% for SANOVA treated
carcases. The mean log(10) E. coli concentration for control carcases was 0.45
cfu/gram, compared with -0.65 cfu/gram from hot water and -0.60 cfu/gram from
SANOVA treated carcases. The mean log(10) TVC for control carcases was 3.00
cfu/gram compared with 2.10 cfu/gram for hot water and 2.53 cfu/gram for SANOVA
treated carcases. The reductions in prevalence and mean log(10) concentrations in
the present trial were all found to be statistically significant and indicate
that carcases decontamination with either hot water or SANOVA are effective risk
management options immediately available to the pork industry.


6. J Food Sci. 2010 Aug 1;75(6):M377-82.

Localization, growth, and inactivation of Salmonella Saintpaul on jalapeño
peppers.

Liao CH, Cooke PH, Niemira BA.

Eastern Regional Research Center, U.S. Dept. of Agriculture, Wyndmoor, PA 19038,
USA.

Consumption of Salmonella-contaminated jalapeño peppers has been implicated in
one of the largest foodborne illness outbreaks in the summer of 2008. The
objective of this study was to investigate representative groups of native
microflora and the distribution, growth, and inactivation of
experimentally-inoculated Salmonella Saintpaul on jalapeño peppers. Two
genetically modified strains of Salm. Saintpaul producing either green- or
red-fluorescent protein were constructed and used in the study. Microbiological
analyses showed that jalapeño peppers contained an average of 5.6 log units of
total aerobic count and 3.5, 1.8, and 1.9 log units, respectively, of
enterobacteriaceae, lactic acid bacteria, and yeast/mold per gram of tissue.
Strains typical of Pseudomonas accounted for 8.3% of total aerobic count, and
0.2% of which exhibited pectolytic activity. On inoculated peppers, a vast


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Making Life Better
majority (>90%) of Salm. Saintpaul was recovered from stem/calyx
and only a small
proportion recovered from fleshy pods. Growth of Salm. Saintpaul on peppers was
indicated by an increase in the population of 3 log units after incubation of
samples at 20 degrees C for 48 h. Fluorescent Salm. Saintpaul aggregates could be
readily detected on stem/calyx using stereofluorescence imaging microscopy and
scanning electron microscopy. Data presented showed that Salm. Saintpaul could
survive for at least 8 wk on peppers stored at 4 degrees C. Immersion of
inoculated peppers in 200 ppm of sodium hypochlorite, acidified sodium chlorite,
or peroxy acetic acid for 10 min could reduce the number of Salm. Saintpaul on
stem/calyx by 1.5 to 1.7 and that on flesh by 2.1 to 2.4 log units. Practical
Application: Consumption of Salmonella-contaminated jalapeño peppers has been
implicated in foodborne illness outbreaks. The vast majority of Salmonella
Saintpaul recovered from inoculated jalapeño peppers (>90%) was from stem/calyx.
Salmonella increased by 3 log units during storage at 68 degrees F (20 degrees C)
for 48 h. Salmonella could survive for at least 8 wk on peppers stored at 4
degrees C. Immersion of inoculated peppers in 200 ppm of sodium hypochlorite,
acidified sodium chlorite, or peroxyacetic acid for 10 min reduced Salmonella on
stem/calyx by 1.5 to 1.7 log units, compared with reductions of 2.1 to 2.4 log
units on flesh. These results highlight the need to consider the stem/calyx as
the most likely area for contamination of jalapeño peppers, and to process this
commodity accordingly to minimize exposure and cross-contaminations.


7. Foodborne Pathog Dis. 2010 Dec;7(12):1481-9. Epub 2010 Aug 12.

Comparison of the effectiveness of acidified sodium chlorite and sodium
hypochlorite in reducing Escherichia coli.

Elano RR, Kitagawa T, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y.

Division of Microbiology, Food Development Center, Taguig City, Philippines.

This study was designed to compare the effectiveness of acidified sodium chlorite
(ASC) and sodium hypochlorite (NaClO) in reducing several Escherichia coli
strains isolated from different retail meat and fresh produce. Forty
nonpathogenic E. coli strains were isolated and used in this study. A type strain
of E. coli (JCM 1649) and four O157:H7 serotypes of E. coli (CR-3, MN-28, MY-29,
and DT-66) were used as reference. In vitro assay results revealed that the
viable cell counts of each isolated E. coli strain and control strains exhibited
a reduction of ∼ 4.3 ± 0.9 log and 7.8 ± 1.7 log CFU/mL after a 3-minute exposure
to 100 mg/L NaClO and 20 mg/L ASC (pH 4.6), respectively, at 25°C, when compared
with the viable bacterial counts obtained from phosphate-buffered saline. The one
exception was the flocs-forming strain, which showed a reduction of only 1.0 log
CFU/mL with both disinfectants. However, reductions of only 1.7 ± 0.3 log and 1.9
± 0.4 log CFU/g were observed in lettuce after 5 minutes of washing with NaClO
and ASC, respectively. On the other hand, reductions of 1.6 ± 0.2 log and 1.6 ±
0.4 log CFU/g were observed in spinach after 5 minutes of washing with NaClO and
ASC, respectively. No reduction in the population was observed after washing the
inoculated, fresh-cut vegetables with distilled water only. No significant
difference in the reduction of E. coli was observed among all the tested strains
with both sanitizers in the in vivo assay. These data suggest that the tested


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Making Life Better
sanitizers exhibit a similar reduction of the surface-attached E.
coli on leafy
vegetables irrespective of the strain source.


8. Foodborne Pathog Dis. 2010 Oct;7(10):1217-23.

Combined effect of low-dose irradiation and acidified sodium chlorite washing on
Escherichia coli O157:H7 inoculated on mung bean seeds.

Nei D, Bari ML, Inatsu Y, Kawasaki S, Todoriki S, Kawamoto S.

Food Hygiene Laboratory, National Food Research Institute, Kannondai 2-1-12,
Tsukuba, Japan. nei@affrc.go.jp

The effect of low-dose irradiation (0.75 and 1.5 kGy) in combination with
acidified sodium chlorite (ASC) on the reduction of Escherichia coli O157:H7 on
mung bean seeds was examined. Washing with ASC (0.2, 0.5, 0.8, and 1.2 g/L sodium
chlorite and 1.0 g/L citric acid) for 2 h reduced the E. coli O157:H7 population
from 5.2 to 2.3-3.3 log CFU/g, depending on the concentrations of sodium
chlorite. Gamma ray irradiation at 0.75 and 1.5 kGy resulted in reductions of
about 1.8 and 2.8 log CFU/g, respectively. Therefore, a single treatment with ASC
washing or gamma ray irradiation at 0.75 or 1.5 kGy could not achieve the
complete elimination of E. coli O157:H7 on mung bean seeds. Conversely, low-dose
irradiation (0.75 and 1.5 kGy) followed by washing with ASC (0.5-1.2 g/L) reduced
the population of E. coli O157:H7 to below the detection limit (<1 log CFU/g).
However, E. coli O157:H7 was detected in most samples in the enrichment and
germination studies. When the treatment order was reversed (ASC washing followed
by low-dose irradiation), the E. coli O157:H7 population was also observed to be
below the detection limit. Under this treatment, fewer samples (16.7%) were shown
to be positive in the enrichment and germination studies, and complete
elimination was not achieved. The germination rates of mung bean seeds were not
affected by ASC washing and gamma irradiation; however, the yield and length of
sprouts were decreased by gamma irradiation.


9. Plant Physiol. 2010 Sep;154(1):121-33. Epub 2010 Jun 30.

Imaging cell wall architecture in single Zinnia elegans tracheary elements.

Lacayo CI, Malkin AJ, Holman HY, Chen L, Ding SY, Hwang MS, Thelen MP.

Physical and Life Sciences Directorate, Lawrence Livermore National Laboratory,
Livermore, California 94550, USA.

The chemical and structural organization of the plant cell wall was examined in
Zinnia elegans tracheary elements (TEs), which specialize by developing prominent
secondary wall thickenings underlying the primary wall during xylogenesis in
vitro. Three imaging platforms were used in conjunction with chemical extraction


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Making Life Better
of wall components to investigate the composition and structure of
single Zinnia
TEs. Using fluorescence microscopy with a green fluorescent protein-tagged
Clostridium thermocellum family 3 carbohydrate-binding module specific for
crystalline cellulose, we found that cellulose accessibility and binding in TEs
increased significantly following an acidified chlorite treatment. Examination of
chemical composition by synchrotron radiation-based Fourier-transform infrared
spectromicroscopy indicated a loss of lignin and a modest loss of other
polysaccharides in treated TEs. Atomic force microscopy was used to extensively
characterize the topography of cell wall surfaces in TEs, revealing an outer
granular matrix covering the underlying meshwork of cellulose fibrils. The
internal organization of TEs was determined using secondary wall fragments
generated by sonication. Atomic force microscopy revealed that the resulting
rings, spirals, and reticulate structures were composed of fibrils arranged in
parallel. Based on these combined results, we generated an architectural model of
Zinnia TEs composed of three layers: an outermost granular layer, a middle
primary wall composed of a meshwork of cellulose fibrils, and inner secondary
wall thickenings containing parallel cellulose fibrils. In addition to insights
in plant biology, studies using Zinnia TEs could prove especially productive in
assessing cell wall responses to enzymatic and microbial degradation, thus aiding
current efforts in lignocellulosic biofuel production.

PMCID: PMC2938135

10. Meat Sci. 2009 May 27. [Epub ahead of print]

The impact of single antimicrobial intervention treatment with potassium lactate,
sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on
non-inoculated ground beef lipid, instrumental color, and sensory
characteristics.

Quilo SA, Pohlman FW, Dias-Morse PN, Brown AH, Crandall PG, Baublits RT, Aparicio
JL.

Department of Animal Science, University of Arkansas, Fayetteville, AR 72701,
USA.

The effect of using potassium lactate, sodium metasilicate, acidified sodium
chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground
beef instrumental color, sensory color and odor characteristics, and lipid
oxidation was evaluated. Prior to grinding, beef trimmings (90/10) were treated
with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 200-ppm
peroxyacetic acid (PAA), 1000-ppm acidified sodium chlorite (ASC), or left
untreated (CON). Ground beef under simulated retail display was measured at 0, 1,
2, 3, and 7 of display for instrumental color, sensory characteristics, TBARS
values, and pH to evaluate the impact of the treatments. The KL, NMS, PAA, and
ASC were redder (a( *); P<0.05) than CON. All treatments were scored by sensory
panelists to have a brighter (P<0.05) red color than CON during days 1-3 of
display. All treatments had less (P<0.05) lipid oxidation than CON on days 0, 3,
and 7 of display. These results suggest that the use of these antimicrobial
compounds on beef trimmings prior to grinding may not adversely affect, and may
improve bulk packaged ground beef quality characteristics.


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11. Foodborne Pathog Dis. 2010 Jun;7(6):629-35.

Effectiveness of acidified sodium chlorite and other sanitizers to control
Escherichia coli O157:H7 on tomato surfaces.

Inatsu Y, Kitagawa T, Bari ML, Nei D, Juneja V, Kawamoto S.

National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan.
inatu@affrc.go.jp

The use of a suitable sanitizer can reduce the risk of produce-related foodborne
illnesses. We evaluated the effectiveness of several sanitizers to reduce
inoculated Escherichia coli O157:H7 on the surface of cherry tomatoes (Solanum
lycopersicum var. cerasiform). Depending on the method of inoculation
(dipping/spotting), each of 80 g (eight tomatoes) of inoculated cherry tomatoes
was washed in 400 mL of sanitizer solutions or 400 mL distilled water for 5
minutes. The effectiveness of sanitizers on spot-inoculated E. coli O157:H7 on
tomato surfaces was found higher than on dip-inoculated tomatoes. Washing with
water or chlorine water (0.1 g/L as free chlorine) could reduce 1.3 log CFU/g of
E. coli O157:H7 in dip-inoculated (6.8 log CFU/g) tomatoes. Washing with lactic
acid (LA) solution (1.0 g/L), phytic acid solution (1.0 g/L), calcinated
seashells (oyster/sakhalin surf clam), and 1.0 g/L chitosan in 0.5 g/L LA (Chito)
did not exhibit a significant higher effectiveness than that of water wash alone
(1.0 log CFU/g). Acidified sodium chlorite (ASC) solution prepared from 0.5 g/L
of sodium chlorite and 1.0 g/L LA or phytic acid reduced 3.5 log CFU/g of E. coli
O157:H7 in dip-inoculated tomato surfaces. ASC (0.5 g/L of sodium chlorite and
1.0 g/L of LA) wash followed by a second wash with LA exhibited an additional
sanitary effectiveness compared to a single wash with ASC. However, washing with
ASC followed by a second wash with Chito exhibited an additional 1.0 log CFU/g
reduction compared to a secondary wash with water. No significant difference of
color, taste, and texture was observed among the washed cherry tomatoes.


12. Int J Food Microbiol. 2010 Feb 28;137(2-3):130-6. Epub 2009 Dec 3.

Effects of exposure to poultry chemical decontaminants on the membrane fluidity
of Listeria monocytogenes and Salmonella enterica strains.

Alonso-Hernando A, Alonso-Calleja C, Capita R.

Area de Nutrición y Bromatología, Departamento de Higiene y Tecnología de los
Alimentos, Universidad de León, Spain.

There is a lack of work comparing the influence of various poultry chemical
decontaminants on the membrane fluidity of pathogenic bacteria. In order to
assess the possible role of physical membrane changes on bacterial adaptation to
decontaminants, fluorescence anisotropy of 1,6-diphenyl-1,3,5-hexatriene (DPH)


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Making Life Better
was measured in Listeria monocytogenes and Salmonella enterica
strains before and
after growth in the presence of increasing sub-lethal concentrations of
decontaminants (trisodium phosphate - TSP, acidified sodium chlorite - ASC,
citric acid - CA and peroxyacids - PA). Higher (P<0.05) anisotropy values (lower
membrane fluidity) were observed, both before and after exposure to
decontaminants, in strains of L. monocytogenes (average 0.206+/-0.008) than in
those of S. enterica (0.188+/-0.013). Cells exposed to sub-inhibitory
concentrations of acid decontaminants (CA or PA) showed higher (P<0.05)
anisotropy values and percentages of survival to acid stress than unexposed
cells, suggesting that adaptation to these compounds is related to changes in
membrane fluidity. Minimal changes in anisotropy values were observed after
growth in presence of TSP or ASC. After treatment with strong concentrations of
acid decontaminants (0.05 and 1% ASC, 5% and 10% CA, and 0.1 and 0.25% PA) the
highest anisotropy values (highest membrane rigidity) were shown by cells
previously grown with sub-inhibitory concentrations of CA or PA, suggesting that
the synergistic effects of successive applications of various acids should be
minimized. Because of the relationship between high membrane rigidity and high
resistance to different stresses, the fact that it is essential to ensure
adequate, inhibitory, CA or PA concentrations during poultry decontamination
treatments is underlined.


13. J Food Prot. 2009 Dec;72(12):2453-60.

Use of chemical sanitizers to reduce microbial populations and maintain quality
of whole and fresh-cut cantaloupe.

Fan X, Annous BA, Keskinen LA, Mattheis JP.

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional
Research Center, Wyndmoor, Pennsylvania 19038, USA. xuetong.fan@ars.usda.gov

Whole cantaloupes either not inoculated or inoculated with Salmonella Poona were
submerged in water, 180 ppm of chlorine, acidified calcium sulfate (ACS: 1.2%
Safe(2)O-ACS50), 1,000 ppm of acidified sodium chlorite (ASC), 80 ppm of
peroxyacetic acid (PAA), and a combination of ACS and PAA for 10 min. Although
only ASC and the combination of ACS and PAA significantly reduced the aerobic
plate count of samples taken from the surface of whole cantaloupe (compared with
samples taken from cantaloupe submerged in water only), all treatments reduced
yeast and mold counts on the whole cantaloupe. However, none of the treatments of
whole cantaloupes consistently reduced yeast and mold counts for the samples of
fresh-cut cantaloupes. The aerobic plate counts for fresh-cut cantaloupe were
reduced by 1 to 2 log CFU/g by sanitization of whole fruit with ASC, ACS, and the
combination of ACS and PAA. The low bacterial population on the fresh-cut fruit
was maintained during 14 days of storage at 4 degrees C. All treatments had a
limited effect on the population of Salmonella, achieving no more than a 1.5-log
reduction of the pathogen inoculated on the surface of the whole cantaloupes.
Salmonella was nondetectable via direct plating (with a detection limit of 0.4
log CFU/g) in fresh-cut cantaloupes prepared from whole cantaloupes treated with
any of the sanitizers. However, after enrichment, Salmonella often was
detectable. Color, texture, soluble solids, pH, ascorbic acid, and drip loss of


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cut cantaloupes were not consistently affected by any of the whole-
fruit
treatments. Overall, treatments of whole cantaloupe with ASC, ACS, and the
combination of ACS and PAA at the concentrations tested permitted a significant
reduction in Salmonella and native microflora of whole and cut fruit; however,
Salmonella still could be found in cut cantaloupes from all treatments.


14. Food Microbiol. 2009 Dec;26(8):905-9. Epub 2009 Jun 21.

Comparative analysis of acid resistance in Listeria monocytogenes and Salmonella
enterica strains before and after exposure to poultry decontaminants. Role of the
glutamate decarboxylase (GAD) system.

Alonso-Hernando A, Alonso-Calleja C, Capita R.

Area de Nutrición y Bromatología, Escuela Superior y Técnica de Ingeniería
Agraria, Universidad de León, 24400-Ponferrada, León, Spain.

Data on the ability of chemical poultry decontaminants to induce an acid stress
response in pathogenic bacteria are lacking. This study was undertaken in order
to compare the survival rates in acid broths of Listeria monocytogenes and
Salmonella enterica strains, both exposed to and not exposed to decontaminants.
The contribution of the glutamate decarboxylase (GAD) acid resistance system to
the survival of bacteria in acid media was also examined. Four strains (L.
monocytogenes serovar 1/2, L. monocytogenes serovar 4b, S. enterica serotype
Typhymurium and S. enterica serotype Enteritidis) were tested before (control)
and after exposure to trisodium phosphate, acidified sodium chlorite, citric
acid, chlorine dioxide and peroxyacids (strains were repeatedly passed through
media containing increasing concentrations of a compound). Stationary-phase cells
(10(8) cfu/ml) were inoculated into tryptic soy broth (TSB) acidified with citric
acid (pH 2.7 and 5.0) with or without glutamate (10 mM) added, and incubated at
37 degrees C for 15 min. Survival percentages (calculated from viable colonies)
varied from 2.47 +/- 0.67% to 91.93 +/- 5.83%. L. monocytogenes cells previously
exposed to acid decontaminants (citric acid and peroxyacids) showed, when placed
in acid TSB, a higher (P < 0.05) percentage of survival (average 38.80 +/-
30.52%) than control and pre-exposed to non-acidic decontaminants strains (22.82
+/- 23.80%). Similar (P > 0.05) survival percentages were observed in previously
exposed to different decontaminants and control Salmonella strains. The GAD acid
resistance system did not apparently play any role in the survival of L.
monocytogenes or S. enterica at a low pH. This study demonstrates for the first
time that prior exposure to acidic poultry decontaminants increases the
percentage of survival of L. monocytogenes exposed to severe acid stress. These
results have important implications for the meat industry when considering which
decontaminant treatment to adopt.


15. J Food Sci. 2009 Aug;74(6):M308-13.


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Making Life Better
Ultrasound enhanced sanitizer efficacy in reduction of Escherichia
coli O157:H7
population on spinach leaves.

Zhou B, Feng H, Luo Y.

Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign,
Urbana, IL 61801, USA.

The use of ultrasound to enhance the efficacy of selected sanitizers in reduction
of Escherichia coli O157 : H7 populations on spinach was investigated.
Spot-inoculated spinach samples were treated with water, chlorine, acidified
sodium chlorite (ASC), peroxyacetic acid (POAA), and acidic electrolyzed water
with and without ultrasound (21.2 kHz) for 2 min at room temperature. The effects
of ultrasound treatment time and acoustic energy density (AED) were evaluated at
an ASC concentration of 200 mg/L. The effect of ASC concentration, with a fixed
AED of 200 W/L, was also examined. Microbial analysis indicated that ASC reduced
E. coli O157 : H7 population by 2.2 log cycles over that of water wash, while the
reduction from other sanitizers was about 1 log cycle. Ultrasonication
significantly enhanced the reduction of E. coli cells on spinach for all
treatments by 0.7 to 1.1 log cycle over that of washes with sanitizer alone. An
increase in the ASC concentration enhanced the efficacy of the combined treatment
of ASC and ultrasonication, especially at ASC concentrations of < 300 mg/L.
Increasing the ultrasound treatment time from 0 to 4 min and AED from 0 to 500
W/L were both effective in increasing the effectiveness of the ASC and ultrasound
combined treatments. In addition, E. coli O157 : H7 inoculated on the underside
of spinach leaves (rough side) were more difficult to remove than those
inoculated on the upper side (smooth side).


16. J Food Prot. 2009 Aug;72(8):1616-23.

Validation of intervention strategies to control Escherichia coli O157:H7 and
Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.

Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM.

Department of Animal and Food Sciences, Texas Tech University, Box 42141,
Lubbock, Texas 79409, USA.

After three different outbreaks were linked to the consumption of nonintact meat
products contaminated with Escherichia coli O157:H7, the U.S. Department of
Agriculture, 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
system, due to potential risk to the consumers. The purpose of this study was to
determine the effectiveness of different intervention strategies (lactic acid,
lactic acid bacteria, and acidified sodium chlorite) to control E. coli O157:H7
and Salmonella enterica serotype Typhimurium definitive phage type 104 in
mechanically tenderized and brine-enhanced beef strip loins when applied to the
steaks prior to packaging and shipment for processing. After the mechanical
process, translocation of E. coli O157:H7 and Salmonella Typhimurium DT 104 from


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the surface into the internal muscles occurred at levels between
2.0 and 4.0 log
CFU/g (from an initial inoculation level of 5.0 log) after mechanical
tenderization, and at levels of 1.0 to 3.0 log CFU/g after injection, with all
the interventions consistently presenting lower microbial counts (P < 0.05) than
did the controls. Lactic acid bacteria reduced internal E. coli O157:H7 loads 1.2
to > 2.2 log cycles, while the acidified sodium chlorite and lactic acid reduced
them between 0.8 and 3.0 log, respectively. Salmonella Typhimurium DT 104 was
also reduced internally after application of all interventions between 0.9 and
2.2 log. The application of antimicrobials to the steaks prior to packaging and
shipment on day 0 was effective in reducing internalization of both pathogens in
nonintact beef products stored for both 14 and 21 days.


17. J Food Sci. 2009 May-Jul;74(4):M159-64.

Acidified sodium chlorite as an alternative to chlorine for elimination of
salmonella on alfalfa seeds.

Liao CH.

Eastern Regional Research Center, Agricultural Research Service, U.S. Dept. of
Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
ChingHsing.liao@ars.usda.gov

The health and environmental hazard associated with the use of chlorine for food
processing has been documented previously. This study was conducted to determine
if acidified sodium chlorite (ASC) could be used to replace calcium hypochlorite
(Ca[OCl](2)) for disinfection of alfalfa seeds. Contaminated seeds containing
approximately 1.5 x 10(7) CFU/g of Salmonella were treated with ASC or Ca(OCl)(2)
at different concentrations and for different periods of time. Results showed
that the efficacy of ASC and Ca(OCl)(2) for elimination of Salmonella on
contaminated seeds could be improved greatly by extending the treatment time from
the traditional 15 to 45 min. Treatment of seeds with 800 ppm of ASC for 45 min
reduced the number of Salmonella by 3.9 log units, approximately 1.2 log units
higher than that treated with 20000 ppm of Ca(OCl)(2). Treatment of seeds with a
lower concentration (100 to 400 ppm) of ASC for 45 min reduced the number of
Salmonella by 1.3 to 2.2 log units. Soaking alfalfa seeds in 800 ppm of ASC for
45 min did not affect seed germination. However, soaking seeds in 20000 ppm of
Ca(OCl)(2) for 45 min reduced seed germination by 20%. Unlike Ca(OCl)(2),
antimicrobial efficiency of ASC was not affected by pre-exposure to alfalfa
seeds. Data presented also showed that Salmonella on newly inoculated seeds that
had been stored at 4 degrees C for less than 7 d were more sensitive to sanitizer
treatment than those on seeds that had been stored for 4 wk or longer.


18. Int J Food Microbiol. 2009 Jun 30;132(2-3):134-40. Epub 2009 Apr 16.

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide


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solutions to decontaminate Escherichia coli O157:H7 from lettuce
leaves.

Keskinen LA, Burke A, Annous BA.

Food Safety Intervention Technologies Research Unit, U.S. Department of
Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600
East Mermaid Lane, Wyndmoor, PA 19038-8598, United States.

This study compared the efficacy of chlorine (20-200 ppm), acidic electrolyzed
water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20-200 ppm chlorite
ion concentration, Sanova), and aqueous chlorine dioxide (20-200 ppm chlorite ion
concentration, TriNova) washes in reducing populations of Escherichia coli
O157:H7 on artificially inoculated lettuce. Fresh-cut leaves of Romaine or
Iceberg lettuce were inoculated by immersion in water containing E. coli O157:H7
(8 log CFU/ml) for 5 min and dried in a salad spinner. Leaves (25 g) were then
washed for 2 min, immediately or following 24 h of storage at 4 degrees C. The
washing treatments containing chlorite ion concentrations of 100 and 200 ppm were
the most effective against E. coli O157:H7 populations on Iceberg lettuce, with
log reductions as high as 1.25 log CFU/g and 1.05 log CFU/g for TriNova and
Sanova wash treatments, respectively. All other wash treatments resulted in
population reductions of less than 1 log CFU/g. Chlorine (200 ppm), TriNova,
Sanova, and acidic electrolyzed water were all equally effective against E. coli
O157:H7 on Romaine, with log reductions of approximately 1 log CFU/g. The 20 ppm
chlorine wash was as effective as the deionized water wash in reducing
populations of E. coli O157:H7 on Romaine and Iceberg lettuce. Scanning electron
microscopy indicated that E. coli O157:H7 that was incorporated into biofilms or
located in damage lettuce tissue remained on the lettuce leaf, while individual
cells on undamaged leaf surfaces were more likely to be washed away.


19. Foodborne Pathog Dis. 2009 Jun;6(5):541-6.

Efficacy of chlorine and acidified sodium chlorite on microbial population and
quality changes of spinach leaves.

Nei D, Choi JW, Bari ML, Kawasaki S, Kawamoto S, Inatsu Y.

National Food Research Institute, Kannondai, Tsukuba, Japan.

Efficacy of washing with distilled water, chlorine solution, and acidified sodium
chlorite (ASC) solution on populations of microorganisms on spinach leaves was
evaluated. Washing with chlorine (100 mg/L) and ASC (sodium chlorite, 15 mg/L;
citric acid, 200 mg/L) resulted in significant population reduction (1.1-1.9 log
CFU/g) of aerobic microflora, coliform, and Escherichia coli O157:H7 (p < 0.05).
There was no remarkable difference in decontamination efficacy between chlorine
and ASC solution. In recent years, several sodium chlorite chemicals have been
commercially available, and no difference in decontamination efficacy among the
chemicals was observed when same concentration of sodium chlorite and citric acid
were used. In addition, the reduction of E. coli O157:H7 population was
influenced depending on the inoculation method and type of washing. It has been
seen that dip-inoculated spinach leaves showed lower reduction than that of


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