ArticleEFSA journal. European Food Safety Authority2018
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts.
Article in EFSA journal. European Food Safety Authority, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 43 citations in OpenAlex.
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- Guidance document on the submission of data for the evaluation of the safety and efficacy of substances for the removal of microbial surface contamination of foods of animal origin intended for human consumption.EFSA journal. European Food Safety Authority · 2026Article
- Organic Acids in Aquaculture: A Bibliometric Analysis.Foods (Basel, Switzerland) · 2025Review
- Investigating the Potential of L(+)-Lactic Acid as a Green Inhibitor and Eradicator of a Dual-SpeciesMicroorganisms · 2024Article
- Unraveling the Role of Metals and Organic Acids in Bacterial Antimicrobial Resistance in the Food Chain.Antibiotics (Basel, Switzerland) · 2023Review
- Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns ofFoods (Basel, Switzerland) · 2023Article
- Non-Targeted Metabolomic Profiling Identifies Metabolites with Potential Antimicrobial Activity from an Anaerobic Bacterium Closely Related toMetabolites · 2023Article
- Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life.Foods (Basel, Switzerland) · 2022Review
- Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses.Foods (Basel, Switzerland) · 2022Article
- Electrosprayed Agar Nanocapsules as Edible Carriers of Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Safety evaluation of buffered vinegar as a food additive.EFSA journal. European Food Safety Authority · 2022Article
- Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep.EFSA journal. European Food Safety Authority · 2022Article
- Safety and efficacy of a feed additive consisting of lactic acid produced byEFSA journal. European Food Safety Authority · 2022Article
- Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum.Antibiotics (Basel, Switzerland) · 2021Review
- Safety and efficacy of a feed additive consisting of acetic acid for all animal species.EFSA journal. European Food Safety Authority · 2021Article
- Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review.Frontiers in nutrition · 2021Review
- Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage.Foods (Basel, Switzerland) · 2020Article
- Efficacy of Lactic Acid and Modified Atmosphere Packaging againstFoods (Basel, Switzerland) · 2020Article
- Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts.EFSA journal. European Food Safety Authority · 2018Article
Corrections and comments
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Authors and funding
28 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.