Efficacy Studies of Bromine-based Biocides for the Control of Microorganisms on Beef

Introduction: Beef offers a favorable environment for growth of spoilage organisms and pathogens, therefore antimicrobials or other adequate technologies need to be applied to beef to ensure meat safety.  Although bromine-based antimicrobials have been widely used in recreational and industrial water treatment for many years, they have only recently been approved for use in some food safety applications.  Some advantages of bromine-base biocides are: their effectiveness at a wider range of pH values than chlorine, low odor and minimal effect on organoleptic properties.

Purpose:   To evaluate bromine-based biocides BoviBrom® (1,3-Dibromo-5,5-Dimethyl hydantoin) and CellVex™ (NaBr+NaOCl) in both lab and in commercial beef plants as means to control bacteria in the beef industry.

Methods: In a laboratory study, inoculated fresh beef cutaneous trunci were sprayed with BoviBrom®.  In a second study in a commercial beef plant, beef carcasses were sprayed with CellVex™.  In a third study, beef carcasses were sprayed with BoviBrom® in a commercial beef plant.

Carcasses were swabbed using USDA’s guidelines.  Swabs were placed in Butterfield’s buffer and this analyzed for total aerobic bacteria (APC) and Enterobacteriaceae (EB) using 3M™ Petrifilm™ incubated at 37°C for 24 or 48 hours 

Results: Lab spray treatments of BoviBrom showed bacterial reductions up to 2.5 log CFU/cm² for APC and 2.1 log CFU/cm² for  EB.  CellVex treatment on beef in a commercial plant showed reductions of 1.66 log CFU/cm²  for APC and a 1.01 log reduction of EB.  BoviBrom treatment in a commercial beef plant showed a 1.72 and 1.35 log CFU/cm² reduction of APC and EB, respectively.  

Significance:   Bromine-based antimicrobials are an effective intervention to reduce bacteria and pathogens in the beef industry.