Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces

Catherine Nettles Cutter, Warren J. Dorsa, Andronica Handie, Sergio Rodriguez-Morales, Xiang Zhou, Philip J. Breen, Cesar M. Compadre

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella Typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35°C) with 1% (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella Typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4°C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella Typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1% CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1% CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.

Original languageEnglish (US)
Pages (from-to)593-600
Number of pages8
JournalJournal of Food Protection
Volume63
Issue number5
DOIs
StatePublished - Jan 1 2000

Fingerprint

cetylpyridinium chloride
Cetylpyridinium
beef
anti-infective agents
Bacteria
bacteria
Salmonella typhimurium
Salmonella Typhimurium
Escherichia coli O157
Vacuum
Red Meat
oral hygiene
cross contamination
Water
pathogens
Oral Hygiene
grinding
Poultry
Meat
washing

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

Cutter, Catherine Nettles ; Dorsa, Warren J. ; Handie, Andronica ; Rodriguez-Morales, Sergio ; Zhou, Xiang ; Breen, Philip J. ; Compadre, Cesar M. / Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. In: Journal of Food Protection. 2000 ; Vol. 63, No. 5. pp. 593-600.
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title = "Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces",
abstract = "Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella Typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35°C) with 1{\%} (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella Typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4°C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella Typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1{\%} CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1{\%} CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.",
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Cutter, CN, Dorsa, WJ, Handie, A, Rodriguez-Morales, S, Zhou, X, Breen, PJ & Compadre, CM 2000, 'Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces', Journal of Food Protection, vol. 63, no. 5, pp. 593-600. https://doi.org/10.4315/0362-028X-63.5.593

Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. / Cutter, Catherine Nettles; Dorsa, Warren J.; Handie, Andronica; Rodriguez-Morales, Sergio; Zhou, Xiang; Breen, Philip J.; Compadre, Cesar M.

In: Journal of Food Protection, Vol. 63, No. 5, 01.01.2000, p. 593-600.

Research output: Contribution to journalArticle

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AU - Cutter, Catherine Nettles

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N2 - Cetylpyridinium chloride (CPC), a water-soluble, neutral pH, colorless compound, is widely used in oral hygiene products to inhibit bacteria responsible for plaque. Previously, researchers have demonstrated that CPC not only reduces Salmonella Typhimurium on poultry but also prevents cross-contamination. To determine the effectiveness of CPC against pathogens associated with lean and adipose beef surfaces, several spray-washing experiments (862 kPa, 15 s, 35°C) with 1% (wt/vol) CPC were conducted. On lean beef surfaces, CPC immediately reduced 5 to 6 log10 CFU/cm2 of Escherichia coli O157:H7 and Salmonella Typhimurium to virtually undetectable levels (0 log10 CFU/cm2), as well as after 35 days of refrigerated (4°C), vacuum-packaged storage. On adipose beef surfaces, 5 log10 CFU/cm2 Salmonella Typhimurium and E. coli O157:H7 were reduced immediately (>2.5 log10 CFU/cm2) with 1% CPC; by day 35 the reduction was <1.3 log10 CFU/cm2. Further plate overlay analyses indicated that the effectiveness of CPC against pathogens on adipose surfaces was not hampered by the presence of meat components or fatty acids. Additional chemical and microbiological analyses of 1% CPC-treated beef surfaces subjected to a secondary water wash (following contact times of 0, 5, 10, 15, or 30 min) or grinding did reduce pathogenic bacteria and CPC levels. However, residual CPC levels following any of the treatments were considered excessive for human consumption. Despite the residual levels, this study is the first to demonstrate the effect of CPC on pathogenic bacteria associated with beef surfaces immediately after treatment and also after long-term, refrigerated, vacuum-packaged storage.

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