Purpose: This study was conducted to determine efficacy of sulfuric acid sodium sulfate (SA) to reduce inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals. Additionally, this study aimed to determine efficacy of SA against inoculated populations of non-pathogenic Escherichia coli that could then serve as surrogates for Salmonella spp. and Campylobacter spp. on pork.
Methods: Vacuum packaged pork subprimals were obtained from a local retailer less than 10 days postmortem. Entire subprimals were cut into uniform sample pieces and assigned to one of the following treatments: 1.0 pH SA, 1.5 pH SA, water or an untreated control. Samples were inoculated to a target level of 6 log CFU/g for Salmonella spp. and surrogate E. coli, or 5.5 log CFU/g for Campylobacter spp., with cocktails prior to treatment. Surviving pathogen and non-pathogenic E. coli populations were determined at 5 min post-treatment and 24 h post-treatment.
Results: Application of 1.0 pH SA was the most effective (P<0.05) at reducing inoculated populations of both Salmonella and Campylobacter compared to all other treatments. However, no difference (P>0.05) was observed for Campylobacter and surrogate bacterial populations determined at 5 min versus populations at 24 h. Additionally, non-pathogenic E. coli strains demonstrated a smaller reduction when compared to inoculated Salmonella and Campylobacter populations and can therefore effectively serve as surrogates for Salmonella spp. and Campylobacter spp.
Significance: Overall, treatment with SA is an effective method for reducing pathogens on fresh pork and implementation of SA spray in pork processing facilities can help reduce foodborne illnesses associated with fresh pork consumption.