Effects of a 10% xylitol solution (X) on adhesion of Escherichia coli O157:H7
and Salmonella serotype Typhimurium to meat surfaces were examined utilizing three
approaches. In Experiment 1, rifampicin-resistant strains of E. coli O157:H7 and S.
Typhimurium were dispersed in xylitol or a peptone solution (containing approximately
8.9 mean log per ml of each pathogen) and used to inoculate beef outside round meat
surfaces. Samples were then rinsed with water or not rinsed in a 2X2 factorial
arrangement. No interaction existed between inoculum type and post-inoculation
treatments (P > 0.84). Incubation of pathogens in peptone or xylitol had minimal impact
on pathogen adhesion (P > 0.76). Rinsing reduced counts by approximately 0.5 log
CFU/cm2 (P < 0.01). Experiment 2 meat samples received a pretreatment of a water
rinse, xylitol, or no rinse, followed by inoculation with pathogens dispersed in peptone
solution (containing approximately 8.6 log mean log per ml of each pathogen). Samples
received a post-inoculation treatment of a water rinse, xylitol rinse or no rinse in a 3X3
factorial arrangement. No interactions between pre- and post-inoculation factors were
observed for surface pathogen load (P > 0.50). Post-inoculation rinsing reduced counts by approximately 0.5 log CFU/cm2 (P < 0.01) with no difference between water and
xylitol (P > 0.64). Experiment 3 carcass surfaces were inoculated with pathogens at an
initial level of 5.5 log CFU/cm2 and received a hot (35°C) water wash, 2.5% L-lactic
acid spray, 10% xylitol spray, lactic acid + xylitol or hot water + xylitol. Pathogen
counts were taken at 0 and 24 h post treatment. Lactic acid treatments reduced
Salmonella by 3.3 log CFU/cm2 at 0 h (P < 0.01) and by 2.6 log CFU/cm2 after 24 h (P <
0.02). Hot water treatments reduced Salmonella by 1.5 log CFU/cm2 at 0 h (P < 0.07).
Xylitol did not minimize pathogens (P > 0.62) nor did it increase effectiveness of other
treatments. These data indicate that xylitol is ineffective at preventing E. coli O157:H7
and S. Typhimurium adhesion to meat surfaces.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/3957 |
| Date | 16 August 2006 |
| Creators | Greiner, Steven Thomas |
| Contributors | Russell, Leon H. |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 269513 bytes, electronic, application/pdf, born digital |
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