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1,4-Dioxane removal with ozone A New Formulation Based on Ozonated Sunflower Seed Oil: In Vitro Antibacterial and Safety Evaluation AOP Agri-Food Processing Air Treatment Antibacterial Activity of Ozonized Sunflower Oil, Oleozón, Against Staphylococcus aureus and Staphylococcus epidermidis. Antifungal Activity of Olive Oil and Ozonated Olive Oil Against Candida Spp. and Saprochaete Spp. Aquaculture BTEX Remediation under Challenging Site Conditions Using In-Situ Ozone Injection and Soil Vapor Extraction Technologies: A Case Study BTEX removal with ozone Beef (Red Meat) Processing with Ozone Benzene Body Odors Bottled Water Cannabis Catalytic Ozonation of Gasoline Compounds in Model and Natural Water in the Presence of Perfluorinated Alumina Bonded Phases Clean in Place (CIP) Combined Ozone and Ultrasound for the Removal of 1,4-Dioxane from Drinking Water Cooling Tower Cost Effectiveness of Ozonation and AOPs for Aromatic Compound Removal from Water: A Preliminary Study Create your own Ozonated Oils Dairy Farms Degradation of tert-Butyl Alcohol in Dilute Aqueous Solution by an O3/UV Process Drinking Water Drinking Water Disinfection E.coli O157:H7 Reduction with Ozone Effectiveness of Ozone for Inactivation of Escherichia coli and Bacillus Cereus in Pistachios Efficiency of Ozonation and AOP for Methyl-tert-Butylether (MTBE) Removal in Waterworks Ethylbenzene Evaluation of Ozone AOP for Degradation of 1,4-Dioxane Exploring the Potential of Ozonated Oils in Dental Care Exploring the Potential of Ozonated Oils in Hair Care Fire Restoration Food Odors Force Main Treatment Germicidal Properties of Ozonated Sunflower Oil Grain Treatment Groundwater Remediation Hoof Bath Hydroponic Greenhouses In Vitro Antimicrobial Activity of Ozonated Sunflower Oil against Antibiotic-Resistant Enterococcus faecalis Isolated from Endodontic Infection Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil Insect Control in Grains Kinetic Analysis of Ozonation Degree Effect on the Physicochemical Properties of Ozonated Vegetable Oils Laundry Laundry Listeria Inactivation with Ozone MTBE removal with ozone Machine Coolant Tanks Measurement of Peroxidic Species in Ozonized Sunflower Oil Mitigation strategies for Salmonella, E. coli O157:H7, and Antimicrobial Resistance Throughout the Beef Production Chain Mold Removal in Grain Mold/Mildew Odors Municipal Water Treatment Mycotoxin Reduction in Grain Nanobubbles Odor Removal Oxidation of Methyl tert-Butyl Ether (MTBE) and Ethyl tert-Butyl Ether (ETBE) by Ozone and Combined Ozone/Hydrogen Peroxide Oxidize Tannins from Water with Ozone Oxy-Oils Ozonated Oils Ozonated Ice & Fish Storage Ozonated Mineral Oil: Preparation, Characterization and Evaluation of the Microbicidal Activity Ozonated Oils: Nature's Remedy for Soothing Bug Bites Ozonated Olive Oil Ozonated Olive Oil Enhances the Growth of Granulation Tissue in a Mouse Model of Pressure Ulcer Ozonated Olive Oil with a High Peroxide Value for Topical Applications: In-Vitro Cytotoxicity Analysis with L929 Cells Ozonation Degree of Vegetable Oils as the Factor of Their Anti-Inflammatory and Wound-Healing Effectiveness Ozonation of Soluble Organics in Aqueous Solutions Using Microbubbles Ozone Gas and Ozonized Sunflower Oil as Alternative Therapies against Pythium Insidiosum Isolated from Dogs Ozone Inactivation of E.Coli at Various O3 Concentrations and Times Ozone Regulations in Food Processing Ozone Regulations in Organic Food Production Ozone in Air Applications Ozone in Sanitation Ozone in Seafood Processing Ozone use for Post-Harvest Processing of Berries Ozone use for Surface Sanitation on Dairy Farms Pet Odors Physico-chemical Characterization and Antibacterial Activity of Ozonated Pomegranate Seeds Oil Pool & Spa Proinflammatory Event of Ozonized Olive Oil in Mice RES Case Studies Resolution Concerning the Use of Ozone in Food Processing Spectroscopic Characterization of Ozonated Sunflower Oil Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination Study of Ozonated Olive Oil: Monitoring of the Ozone Absorption and Analysis of the Obtained Functional Groups Study of Ozonated Sunflower Oil Using 1H NMR and Microbiological Analysis Surface Sanitation TBA Removal with ozone Teat Wash Tobacco Odors Toluene Treatment of Groundwater Contaminated with 1,4-Dioxane, Tetrahydrofuran, and Chlorinated Volatile Organic Compounds Using Advanced Oxidation Processes Treatment of groundwater contaminated with gasoline components by an ozone/UV process Ultra-Pure Water Utilization of Ozone for the Decontamination of Small Fruits Various Antimicrobial Agent of Ozonized Olive Oil Vertical Farming with Ozone Waste Water Treatment Water Re-use Water Treatment Water Treatment Well Water Treatment Xylene

Mitigation strategies for Salmonella, E. coli O157:H7, and Antimicrobial Resistance Throughout the Beef Production Chain

Author: Casas Murillo, Diego Eduardo 0000-0002-7897-9904

According to the World Bank, foodborne illness costs over $110 billion per year in low- and middle-income countries. In the United States, Salmonella and big 7 Shiga toxin-producing E. coli (STEC) account for 26% of economic burden of foodborne illness. Meat and poultry are attributed approximately 38% and 27% of Salmonella and E. coli O157:H7 foodborne illnesses respectively. Consequently, the beef industry has diligently developed and researched different antimicrobial mitigation strategies that will reduce the concentration and prevalence of Salmonella and E. coli O157:H7, as well as antibiotic resistance development throughout the beef production chain. In our first study, the objective was to determine the effect of dietary L28 and tylosin on Salmonella, Enterococci, generic E. coli, and E. coli O157 presence in fecal grabs, perineal and hide swabs, and subiliac lymph node samples and their antimicrobial susceptibility profile. Generic E. coli and Enterococci presence were high throughout the feeding trial, 98.3% and 96.1% respectively. Salmonella presence was substantially high (62.7%) within pens and similar among treatments. No effects (P > 0.152) among treatment on microbial presence were observed in any of the four microorganisms studied within the pen and perineal samples. However, Salmonella presence within lymph nodes was affected by the treatments (P < 0.001). The MONPRO treatment (34.8%, 26/46) had a greater presence of Salmonella than the MONTY (8.7%, 4/46) and the PRO treatment (0.0%, 0/42). The presence of Salmonella, Enterococci, generic E. coli, and O157 did not increase with supplementation of L28 compared to the control. All Salmonella isolated was susceptible to every antibiotic class evaluated except one isolated with ample resistance to β-lactams. No significant difference (P > 0.05) between treatments was observed in the overall phenotypic resistance of Salmonella, E. coli, and Enterococci. Moreover, a tendency in the increase of overall resistance was observed across treatments as the days of feed increased. The absence of Salmonella in L28 treatment lymph nodes suggests supplementation of L28 may contribute to mitigating Salmonella’s capacity to invade the lymphatic system. This poses a significant contribution to the beef industry as lymph nodes can be a substantial source of Salmonella in ground beef. In the second study the objective was to conduct a longitudinal field study to probe the impact of the soil properties and weather on Salmonella survival and persistence in the feedlot ecosystem. Subsequently leading to the identification of factors that can be used as pre-harvest mitigation strategies. Salmonella prevalence varied throughout the seasons (P < 0.01), where the highest prevalence was observed in summer and fall seasons. A difference in prevalence between feedlots was observed (P <0.01), Feedlot 4 had the highest prevalence with an average of 57.2% (151/264) in all the year. In comparison, Feedlot 3 had a 17.4% (46/264) average prevalence in the year. Surface pen samples had a higher presence of Salmonella than deeper soil stratum sampled. Soil nutrient profile exploratory analysis showed a significant predictor effect in Salmonella presence, suggesting potassium, phosphorus, and calcium concentration in soil were positively correlated with Salmonella presence, whereas copper and magnesium were negatively correlated with Salmonella presence. Further research will elucidate the effect specific nutrients in the soil have on Salmonella presence and persistence. Moreover, seasonal variation of Salmonella presence can lead to tailored interventions at different stages of the year based on the possible risk of Salmonella entrance into the beef processing environment and have a risk-based approach to Salmonella mitigation to further ensure food safety. In the third study, the objective was to evaluate the antimicrobial efficacy of an aqueous ozone (Bio-Safe) treatment and lactic acid solutions on natural microbiota and E. coli O157:H7 and Salmonella surrogates on beef carcasses and trim in a commercial beef processing plant. Ozone and lactic acid interventions significantly reduced (p < 0.003) bacterial counts in carcasses and trim samples. Moreover, lactic acid further reduced APC and coliforms in trim samples compared to ozone intervention (p < 0.009). In the surrogate trials, ozone significantly reduced (p < 0.001) surrogate concentration. Historical data from the plant revealed a reduction (p < 0.001) of presumptive E. coli O157:H7 in trim after a full year of ozone intervention implementation. The novel technology for ozone generation and application as an antimicrobial can become an alternative option that may also act synergistically with existing interventions, minimizing the risk of pathogens such as Salmonella and E. coli O157:H7. In the fourth study, the objective was to determine the impact of spray and dry chilling combined with hot water carcass treatments on the levels of microbial indicator organisms during the long-term refrigerated storage of beef cuts. Not enough evidence (p > 0.05) was found indicating the hot water wash intervention reduced bacterial concentration on the carcass surface. E. coli was below detection limits (< 0.25 CFU/cm2) in most of the samples taken. No significant difference (p > 0.05) was found between coliform counts throughout the sampling dates. Feed type did not seem to influence the (P > 0.25) microbial load of the treatments. Even though no immediate effect was seen when comparing spray or dry chilling of the samples at day 0, as the product aged, a significantly lower (p < 0.05) concentration of aerobic and psychrotrophic organisms in dry-chilled samples could be observed when compared to their spray-chilled counterparts. Data collected can be used to select alternative chilling systems to maximize shelf life in vacuum packaged beef kept over prolonged storage periods.