1. E. coli Interventions 2008 AAMP Convention Cincinnati, Ohio Lynn Knipe Ohio State University

2. Slaughter Intervention Strategies n n Reassess current procedure n n Decontamination Strategies n n Validate that your method works

3. Reassess Current Procedures n n Consider feasibility of different methods n n Compare effectiveness of different procedures

4. Sources of E.coli Contamination n n Hide (shud) n n Stomach contents n n Workers hands n n Equipment n n Air & water

6. Traditional Decontamination Strategies n n Hot Water n n Acetic Acid (Vinegar) n n Lactic Acid n n Dry aging/chilling

7. n n Hot Water 165˚F minimum 176-185˚F more effective Dangerous to employees May cause condensation n n Acetic Acid (Vinegar) 2-2.5% (Vinegar – 5%) after warm (90-105˚F) rinse 122-131˚F most effective Easy to obtain & inexpensive

8. n n Lactic Acid 2% solution after warm (90- 105˚F) rinse Available in 88% solution 3.25 oz. per gal. (8.3 lbs.) water <130˚F most effective n n Dry aging/chilling Minimum of 6 days aging Cooler <90% RH & < 41˚F

9. New Decontamination Strategies n n Peroxyacetic acid n n Activated lactoferrin n n Acidified sodium chlorite n n Mixture of ascorbic acid, sodium citrate, and erythorbic acid n n Mixture of saccharides, sodium chloride, and phosphates

10. n n Peroxyacetic acid Inspexx TM 200 (EcoLab) 0.02% solution n n Activated lactoferrin Activin TM (ALF Ventures LLC, National Beef Packing Co. & DMV Int’l) 1% solution n n Acidified sodium chlorite Sanova (Alcide Corporation) 0.02% solution Room temperature

11. n n Mixture of ascorbic acid, sodium citrate, erythorbic acid Fresh Bloom TM (Excalibur Seasonings) 8oz/Gallon 130˚F n n Mixture of saccharides, sodium chloride and phosphates Rinse & Chill TM (MPSC) Vascular rinse and chill of carcasses

12. Suggested Critical Limits n n Temperatures (solutions, cooler, etc.) n n Chemical concentration n n Pressure n n Time of exposure to chemical

13. Using Multiple Interventions n n Hurdle Concept n n Synergistic or additive effects n n Pre-evisceration wash, chemical rinse (every 19 minutes), followed by terminal wash and rinse.

14. Validate That Your Method Works n n Using same procedure as validatedstudy? Concentration of solution (mixed properly) Temperature of solution and/or carcass Sprayer pressure Good coverage (Rinse/spray carcass twice)

16. From Hallmark Cards

18. Lynn Knipe Processed Meats Extension Specialist Ohio State University (614)292-4877 knipe.1@osu.edu www.ag.ohio-state.edu/~meatsci/