Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss) fillets.

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2 degrees C for 0, 8, and 15 days. A significant (P < 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P > 0.05) by intervention; however, a significant increase in counts was observed during storage (P < 0.05). Fillet pH, moisture, fat, thiobarbituric acid-reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P > 0.05) by intervention. Thiobarbituric acid-reactive substances decreased (P < 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P < 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P > 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

Genetic diversity and virulence gene determinants of antibiotic-resistant Salmonella isolated from preharvest turkey production sources.

This study evaluated the molecular diversity of 29 Salmonella serotypes isolated from turkey ceca and the production environment. Isolates were resistant to bacitracin (100%), erythromycin (100%), novobiocin (100%), rifampin (100%), streptomycin (62%), gentamicin (52%), spectinomycin (48%), tetracycline (31%), sulfamethoxazole/trimethoprim (SXT) (3%) and tobramycin (3%). The minimum inhibitory concentration (MIC) values ranged from 32 to >/=1024 microg/ml. The pulsed-field gel electrophoresis (PFGE) and ribotyping patterns were identical within each of the serotypes Heidelberg, Worthington and Muenster. The plasmid profiles were identical within each of the Salmonella serotypes. Two different clones of Salmonella anatum were differentiated by PFGE typing but not by ribotyping. Heidelberg isolates from nine turkey ceca and three drinker samples had identical antibiotic resistance, PFGE, ribotype and plasmid patterns, suggesting that transmission of this particular clone may have occurred between the birds and the drinkers. Identical PFGE, ribotype and plasmid patterns were observed in one Salmonella worthington isolate from turkey ceca in one flock and two S. worthington isolates from feeder contents and drinkers from a subsequent flock, suggesting transmission of this pathogen between flocks. Individual and multiple polymerase chain reaction (PCR) analyses revealed the presence of the virulence genes invA, aceK and sopB and the absence of the h-1i gene in all isolates. A combination of genotypic and phenotypic markers can be useful in studying genetic variation among natural salmonellae populations in turkey production and delineating possible transmission pathways.

Inhibition and reversal of Salmonella typhimurium attachment to poultry skin using zinc chloride.

A skin attachment model was used to determine if ZnCl2 would reverse or inhibit Salmonella attachment to broiler skin. In the reversal experiments, skin samples, treated first with 1 ml of Salmonella Typhimurium suspension (10(8) CFU/ml) for 30 min, were then treated with 25 or 50 mM ZnCl2 for 5 or 15 min. Zinc chloride solutions were applied while the culture was present on the skin. In the inhibition experiments, ZnCl2 solutions were added first; treatment solutions were discarded after 5 or 15 min of application, and then the culture was added. Firmly and loosely attached Salmonella were enumerated on xylose lactose tergitol plates. A duplicate section of skin, subjected concurrently to the above treatments, was observed under a scanning electron microscope to enumerate attached bacteria directly. In the reversal experiments, 25 and 50 mM ZnCl2 reduced (P < 0.01) firmly attached cells by 77 and 89%, respectively, when compared to the control (water). Micrographs indicated that 25 and 50 mM ZnCl2 reduced (P < 0.1) Salmonella attachment by 69 and 99.9%, respectively, in the reversal experiments. In the inhibition experiments, 25 and 50 mM ZnCl2 reduced (P < 0.01) firmly attached cells by 82 and 91%, respectively. Reduction of Salmonella may be attributed, in part, to the bactericidal activity of ZnCl2 in addition to bacterial cell detachment.

Effect of water and salt content on protein solubility and water retention of meat preblends.

Different preblend water contents at a constant ionic strength were investigated to determine if increasing water availability would increase protein solubility and water retention in meat preblends. Four salt levels (0, 2, 4 and 8%) and four water levels (0, 20, 40 and 80% formulation water) were used with ground bovine semimembranosus muscle that had been frozen once. Ground muscle was mixed with either NaCl alone (0% formulation water) or NaCl and brine (20, 40 and 80% formulation water) for the 2, 4 and 8% NaCl treatments. Distilled water was used for the 0% NaCl treatment. The mixtures were stored at 5°C for 12 h. Following storage, the water/brine content was standardized, and protein solubility and water retention were measured. Elevating the water content of preblends, in which the salt concentration had been standardized, increased the water retained during centrifugation (P < 0·05). Although not statistically significant, a similar trend was observed for protein solubility. Four percent NaCl produced the greatest protein dissolution and water retention.

Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle.

Results of four electrical stimulation (ES) studies were summarized to demonstrate the impact of different ES parameters on pH decline patterns in postmortem M. longissimus thoracis et lumborum. Postmortem pH decline was modeled as a non-linear function of time, and estimates of minimum obtainable pH, pH decline rates, and time to reach pH 6·0 were compared for each study. The decline model for study 4 (AC, 60 Hz, 50 V; 5 min post mortem) had a larger (P < 0·05) estimate for decline rate than that for study 1 (AC, 60 Hz, 400 V; 1 h post mortem) and the control (non-stimulated) data. The model estimate of time to pH 6·0 (0·56 h) for study 4 was the shortest (P < 0·05) for all treatments. Different ES parameters produce different pH decline patterns post mortem and, therefore, may impact product quality and fabrication and chilling protocols adopted in fresh beef processing.

Screening of Salmonella isolates from a turkey production facility for antibiotic resistance.

An ecological survey was conducted from April 1997 to June 1999 on four turkey flocks (F1 to F4). Turkey cecal contents, litter, waterers, feed, feeders, and environmental swabs were analyzed. Presence of Salmonella was determined using conventional microbiological screening techniques and confirmed by serology. Positive isolates were serotyped and screened for antibiotic resistance. From a total of 69 Salmonella isolates 25% were resistant to one or more antibiotics including gentamicin (G), spectinomycin (SP), streptomycin (S), tetracycline (T), tobramycin (TO), and trimethoprim/sulfamethoxazole. Isolates included 45 S. heidelberg, 13 S. senftenberg, 7 S. muenster, 2 S. anatum, and 2 S. worthington. Resistance to antibiotic(s) was highest among waterer isolates (55%) followed by environmental swabs (43%), feeder content samples (33%), turkey cecal contents (26%), and litter samples (5%). Frequencies of antibiotic-resistant Salmonella in F1, F2, and F4 were 27, 13, and 40%, respectively. Salmonella was undetected in F3. In F1, S. heidelberg from cecal content and waterer samples was resistant to G, SP, S, and T, whereas S. anatum from waterer samples was resistant to T and S. In F2, S. worthington from litter and feeder content samples was resistant to T, and in F4, S. muenster from environmental swabs was resistant to TO, S, SP, and G. Identifying preharvest sources and characterizing serotype and antibiotic-resistance profile can assist poultry producers and integrators in tracking movement of Salmonella on turkey farms.

Age-related changes in meat tenderness and tissue pentosidine: effect of diet restriction and aminoguanidine in broiler breeder hens.

The nonenzymatic glycosylation of tissue protein contributes to the formation of crosslinks that leads to structural and functional deterioration in the long-lived tissue protein, collagen. The accumulation of these crosslinks thus contributes to the objectionable toughness of meat from aged animals, decreases its economic value, and limits its use in whole muscle foods. The objectives of this study were to determine the effectiveness of diet restriction and the crosslinking inhibitor, aminoguanidine (AG), on reducing the accumulation of crosslinks, thereby improving meat tenderness in broiler breeder hens. The glycoxidation product, pentosidine, was also measured in skin (Ps) to determine whether changes in its concentrations correlated with the changes in shear value (SV). Chicks (n = 450) were randomly assigned to four treatment groups from 8 to 125 wk after hatch: ad libitum (AL), diet restricted (DR), AL and DR groups supplemented with 400 ppm AG each (AL+AG and DR+AG, respectively). Shear value was measured with an Instron Universal Mechanical Machine. Skin pentosidine was isolated by reverse phase HPLC. There was an age-related, linear increase in SV (P<0.0001, r = 0.96), which correlated (r = 0.86) with the age-related increase in Ps in AL hens. Diet restriction retarded SV (P<0.0001) over the sampling period. In general, SV values for AL+AG were similar to those measured in DR, whereas no additive effect was observed for AG in DR birds. It was concluded that there was a linear increase in meat toughness (SV) with age that correlates with the accumulation of Ps, and that the decline in meat tenderness can be retarded by DR or AG. Secondly, the effect of DR on accumulation of Ps was so pronounced that AG supplementation did not further enhance this effect.

Use of arbitrarily primed polymerase chain reaction to study Salmonella ecology in a turkey production environment.

Turkeys, liners, waterers, litter, air, and feed weighbacks were sampled for Salmonella. Salmonella species S. simsbury, S. kentucky, S. montevideo, S. senftenberg, and S. ealing were identified at a rate of 54.9, 38.0, 2.8, 2.8, and 1.4% respectively. All isolates were subjected to Salmonella-specific polymerase chain reaction (PCR) and were confirmed as Salmonella-positive by the predicted product, a 457-bp DNA fragment. Biofingerprint patterns of each isolate were generated using arbitrary primer sets, LG6+LG8 and LG6+LG9. These primer sets differentiated between Salmonella serotypes except for S. simsbury and S. senftenberg. No differences in fingerprint patterns were observed among farm isolates that were the same serotype. This similarity suggested that these isolates were from a common origin or that primer sets could not distinguish isolates at the subserotype level. Frequency of Salmonella isolation decreased from Week 10 to 18 of the growout period. Resistance of older birds to Salmonella colonization, due to a more mature gut microflora, may account for this observation. Results demonstrate that arbitrarily primed-PCR (AP-PCR) can effectively differentiate among serotypes except for S. simsbury and S. senftenberg; results regarding potential to differentiate at the subserotype level were inconclusive.

Relationship between mechanical properties and pentosidine in tendon: effects of age, diet restriction, and aminoguanidine in broiler breeder hens.

Nonenzymatic glycosylation contributes to the formation of crosslinks, which leads to the structural and functional deterioration of tissue protein. The accumulation of these crosslinks in tissue proteins has been implicated in the alteration of biomechanical properties of connective tissues. The objective of this study was to determine whether tendon breaking time (TBT) and tendon breaking strength (TBS) of the flexor perforans et perforatus digiti iii tendon were related to concentrations of pentosidine in tendons (Pt) of broiler breeder hens from 8 to 125 wk of age. In addition, effects of diet restriction (DR) and a crosslinking inhibitor, aminoguanidine (AG) on Pt, TBS, and TBT were determined. Female chicks (n = 450) were randomly assigned to four treatment groups immediately after hatch: ad libitum-fed (AL); diet-restricted (DR; 60% of AL); and AL and DR groups supplemented with 1.35 mg/kg BW per day AG in the feed (AL+AG and DR+AG, respectively). In AL hens, Pt increased with increasing age (P < or = 0.0001). Concurrently, an age-related parallel increase was found for TBS (P < or = 0.0001) and TBT (P < or = 0.0001). Rate of Pt accumulation was lower in DR (P < or = 0.001), TBS (P < or = 0.01), and TBT (P < or = 0.02) hens compared with AL hens. Concentration of Pt in the AL + AG group was lower (P < or = 0.0002) than in the AL group; TBS and TBT (P < or = 0.01) followed a similar pattern. Supplementation of DR with AG did not affect Pt, TBS, or TBT. The age-related increase in Pt and loss of elasticity in the tendon was retarded by diet restriction and AG.

Preharvest sources of Salmonella colonization in turkey production.

An ecological survey was conducted from March, 1995 to February 1996 to determine sources of Salmonella colonization in two flocks of turkeys reared consecutively in a newly constructed facility. Sampling was conducted prior to placement of poults, at Day 0, and again at 2, 10, 14, and 18 wk. Samples were collected at comparable times for the second flock except that final sampling occurred at 22 wk instead of 18 wk. Poult box liners, birds, new litter, drinkers, and air were sampled. Feed was collected from each shipment upon arrival at the facility. Feeders, drinkers, and used litter were monitored to evaluate horizontal transmission. Conventional methods for isolation and serological screening were used to analyze samples for the presence or absence of Salmonella. Prior to placement of the first flock, litter, drinkers, and air samples were negative for the presence of Salmonella, whereas drinkers were positive prior to placement of the second flock. Following placement of poults, 51.1, 63.8, and 22.8% of all litter, drinker, and air samples, respectively, were positive. Salmonella was isolated from 13.6% of poult box liners, 25.0% of yolk sac samples, and 53.8% of ceca, excluding Day 0. Salmonella was isolated from 14.8% of feed shipments and 39.1% of feeder contents. Frequency of Salmonella detection was higher P < 0.05) in Flock 1 than Flock 2 for cecal and air samples. Salmonella colonization of turkey flocks and the spread of Salmonella within the environment was extensive once initial contamination of the production house occurred. Drinkers, feeders, litter, and air were critical sources of horizontal transmission within each pen as well as between pens.

Influence of selection for breast muscle mass on myosin isoform composition and metabolism of deep pectoralis muscles of male and female turkeys.

Advances in genetic selection and nutrition have resulted in rapid growth rates and increased muscle mass, predisposing turkeys to muscle disorders such as deep pectoral myopathies and increasing the incidence of pale, soft, and exudative muscle. The objective of this study was to determine if selection for breast muscle mass created an increase in anaerobic capacity of the deep pectoralis muscle. A total of 67, 18-wk-old, male and female turkeys from two male (tom) lines and one female (hen) line were used. Each bird was anesthetized and one deep pectoralis muscle was electrically stimulated via the pectoral nerve. Muscle pH was recorded every 30 s for 4 min of stimulation and every 1 min for a 10-min recovery period. Non-stimulated muscles, contralateral to the stimulated side, were assayed for lactate dehydrogenase (LDH) and glyceraldehyde phosphate dehydrogenase (GAPDH). Myosin isoforms were resolved with SDS-PAGE. Line or gender had no effect on rate of pH decline during or after stimulation. Declines in pH during stimulation were greater than during the recovery period (0.06 vs. 0.02 U/min). The lightweight male line (LM) had the greatest breast muscle mass as a percentage of body weight (P < 0.05) and the greatest LDH [293 mmol nicotinamide adenine dinucleotide (NADH) min(-1)microg(-1); P < 0.0001] and GAPDH (0.4452 mmol NADH min(-1)microg(-1); P < 0.05) activities. Hens had greater percentages breast weight than males (P < 0.05) and a tendency for increased enzyme activities. The LM line had the largest ratio (2.33:1) (P < 0.05) of adult-to-neonatal myosin. Genetic selection for breast muscle mass resulted in an increased ratio of adult-to-neonatal myosin and increased anaerobic capacity. This effect on myosin isoform composition and anaerobic capacity supports handling modifications that are line specific to minimize meat quality defects.

Effect of in ovo administration of insulin-like growth factor-I on composition and mechanical properties of chicken bone.

The influence of in ovo administration of insulin-like growth factor-I (IGF-I) on long bone growth (tibiae and femora) of 42-d-old broiler chickens was investigated. Eggs were divided into three groups: uninjected control, vehicle-injected control, and recombinant human (rh) IGF-I. Eggs were injected once with 100 microL vehicle (10 mM acetic acid and 0.1% BSA) per embryo or vehicle containing 100 ng rh IGF-I/100 microL per embryo (n = 555 eggs total) on Days 1, 2, 3, or 4 of embryonic development. Males had greater bone length and moment of inertia than did females for the tibia and the femur (P < or = 0.01 for all). Although fracture load was significantly affected by gender (P < or = 0.02 and P < or = 0.006 for the femur and tibia, respectively), there was no treatment effect on these variables. However, when the fracture load was normalized with body weight of the animal, treatment and gender effects were found for femora (P < or = 0.04). Hydroxyproline concentrations of bones from male broilers were increased by the treatment (P < or = 0.02), whereas it had no effect on female broilers. There was no treatment effect on ash content, stiffness, yield load, yield deflection, and ultimate deflection and elastic, plastic, and total work for the femur or the tibia. We suggest that the effect of in ovo administration of IGF-I on bone mechanical properties was site-specific, and treated femora tended to have a lower fracture load relative to increased body weight.

Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts.

Concern over dietary fat in processed meats led to the passage of the '40 per cent' rule in the United States. Substitution of NaCl, linked to hypertension, with divalent chloride salts such as MgCl2 and CaCl2 has shown limited success. Early studies showed that these divalent salts had a deleterious effect on the functional properties of meat when used at product levels that resulted in high aqueous phase ionic strengths (0.4-0.6). However, our research focus has been to determine the utility of low levels (0.05 per cent) of MgCl2, CaCl2 and ZnCl2 in improving the functional properties of processed meats. Effects of divalent salts have been evaluated in turkey breast and thigh minces, beef model systems, and frankfurter formulations containing heart muscle. To determine if time postmortem affects muscle's response to divalent cations, salts were added to broiler thigh muscle in the early postmortem period. The important findings were (1) MgCl2 increased myosin solubility, (2) CaCl2 enhanced gel forming ability in cooked batters, and (3) ZnCl2 dramatically decreased myosin solubility in the absence of food-grade phosphate (sodium tripolyphosphate).

Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef.

Preblending A- and C-maturity muscles with MgCl(2) and/or CaCl(2) was investigated in low-fat, low-sodium restructured beef. Products were formulated to contain: 1) 80% chunks, preblended 12h with 0.05% MgCl(2), 0.05% CaCl(2), or a combination of each (0.1%) and 0.4% sodium tripolyphosphate (STPP) and 2) 20% mince preblended 12h with 0.05% of each dicationic salt or the combination of dicationic salts (0.1%), 0.4% STPP, and 1.0% NaCl. This formulation achieved a raw product NaCl content of 0.2%. Additionally, a control was formulated with chunks and mince that contained no dicationic salt. CaCl(2) decreased raw and cooked pH and cook yield, and increased cohesiveness; whereas, MgCl(2) increased cook yield and myosin solubility. Total protein solubility was not affected by muscle maturity or dicationic treatment. Myosin solubility of the combination treatment was greater for C-maturity muscle (57 months) compared to A-maturity muscle (20 months) formulations. Control, C-maturity muscle treatments contained more insoluble and total collagen (p < 0.05), and these treatments were more cohesive (p < 0.05) than control, A-maturity treatments. The combination of CaCl(2) and MgCl(2) increased hardness of A-maturity products, but it decreased hardness of C-maturity products. In addition to increasing hardness of A-maturity products, the combination treatment lowered (p < 0.05) cook yield for these products.

Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets.

Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moisture content, α-tocopherol, fatty acid composition, and lipid oxidation. There was a significant feeding duration by fillet storage time interaction for psychrotrophic counts, crude fat content, cook yield, and shear force. Fillet L* value was not affected by diet, feeding duration or storage time. Fillet a* was lowest at 14-d storage, and b* values increased with fillet storage time. High vitamin E diet increased fillet α-tocopherol from 33 to 155 mg/kg. High vitamin E decreased palmitic acid and increased linoleic acid and omega-6 fatty acids. Feeding through 9 wk increased the relative proportions of unsaturated, polyunsaturated, and omega-3 fatty acids, and decreased saturated and omega-6 fatty acids. At 0-d storage, HVE diet did not affect thiobarbituric acid-reactive substances (TBARS) at any sampling week, and fasted fish generated fewer TBARS compared to non-fasted fish.

Campylobacter detection in commercial turkeys.

1. Frequency of Campylobacter detection was monitored in three flocks of turkeys. The effect of week of production was evaluated for hens in flocks 1 and 2, and the effect of week, gender and litter (fresh or used) was assessed for flock 3. 2. Gastrointestinal tracts, poult box liners, drinkers and faecal droppings were sampled. Conventional microbiological procedures were used to isolate and identify the presence of Campylobacter. Campylobacter latex agglutination tests were used for confirmation. 3. Peak colonisation occurred at approximately 3 weeks of production. Frequency of Campylobacter isolation from bird sources paralleled isolation from waterers. Frequency of detection from birds placed on used litter was lower than detection from birds placed on fresh litter (2% vs 58%). Gender did not affect frequency of detection. 4. Minimising peak colonisation at 3 weeks and managing litter are opportunities to reduce the occurrence of this organism in turkeys.

Isolation and characterisation of Salmonella in a turkey production facility.

1. A comprehensive ecological survey was conducted from April 1997 to June 1999 on 4 turkey flocks (F1 to F4) to identify key pre-harvest sources/vectors of Salmonella colonisation. 2. Turkey caecal and crop content, litter, drinker, air, feed, feeder and environmental swab samples were collected. Conventional microbiological and serological procedures were used to isolate, identify, and confirm the presence or absence of Salmonella. 3. Salmonella was isolated from 13% of litter, 11% of turkey caeca, 10% of drinker, 5% of environmental swab, 3% of feed and 1% of feeder samples. Salmonella heidelberg (65%), S. senftenberg (19%), S. muenster (10%), S. anatum (3%), and S. worthington (3%) were identified. 4. Identifying environmental sources associated with Salmonella colonisation and characterising serotypes would assist in designing pre-harvest controls for this poultry-borne pathogen. Integrators and poultry producers may be able to design hazard analysis and critical control point (HACCP) protocols to reduce the incidence of Salmonella arriving at the processing plant.

Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication.

Beef carcass sides (n = 9 per replicate) were sprayed with water (W), 200 ppm chlorine ©, or 3% (vol/vol) lactic acid (L) immediately after rail inspection and at the end of an 8-h spray-chill cycle, resulting in a total of nine different spray combinations. All treatment combinations involving chlorine and/or lactic acid reduced carcass contamination. The reductions in mean log10 CFU/cm2 for carcass aerobic plate count (APC) data ranged from 0.4 to 1.8. The treatment combination using lactic acid at both spray times (L+L) resulted in the greatest reduction. Additionally, treatment combinations involving lactic acid at either time and in combination with water or chlorine tended to reduce APCs more than those treatment combinations without acid. Browning of blood splashes was observed on carcasses sprayed with lactic acid and persisted until fabrication at 72 h postmortem. A companion study was designed, in conjunction with the carcass decontamination study, to evaluate effect of carcass treatment on the microbiological quality of subprimal subdivisions derived from treated carcasses. A facet of the subprimal study evaluated chlorine spray (200 ppm) and microwave radiation as approaches to improving subprimal shelf life and safety. Cuts taken from sprayed carcasses were vacuum packaged with or without intervention treatments, stored at 1 to 2°C and evaluated for both APC and pathogen populations at specified intervals of up to 120 days. These results demonstrated that neither carcass nor intervention treatment had any significant (P > 0.05), beneficial effect on the microbiological quality of subprimal cuts.

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage.

Beef strip loins were sprayed with 1.5% (vol/vol) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at -1.1 or 2°C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water spray (A/W) were evaluated. Compared to the controls, 97% of all acid-treated loins had lower microbial counts throughout the storage period. Prestorage acid spray (A/0) was more effective than poststorage acid spray (0/A)with the greatest effects (P < 0.05) being observed on day 28, where the bacterial population was reduced by 1.9 and 1.5 log CFU/cm2 for loins stored at -1.1 and 2°C, respectively. Microbial counts for loins with A/A(acid spray both before and after vacuum storage) or A/W treatments were lower than but not significantly different from A/0 (P > 0.05). Poststorage washing resulted in a minimal decontaminating effect, irrespective of the washing agent used. In addition, single spray treatment immediately after fabrication seems more effective and practical than a double spray. Temperature main effects showed that colder temperature (-1.1 versus 2°C) reduced (P < 0.03) microbial growth throughout the storage period. Salmonella contamination was not detected in any samples; however, 28% of the control and 4% of the spray-treated loins were positive for Listeria spp. Appropriate time of acid application in combination with colder storage temperature improved the microbiological quality of meat for at least four weeks.