ArticleFood technology and biotechnology
Organic Acid Meat Decontamination: Optimising Application Parameters to Reduce the Microbial Load of
Article in Food technology and biotechnology. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: Pigs are natural carriers of pathogenic bioserotypes of Experimental approach: A total of 20 decontamination protocols were carried out in which the effect of organic acid solutions (2 and 4 %) and water was investigated at different temperatures (25 and 80 °C) and exposure times (spraying for 10 and 30 s) at two time intervals (0 and 24 h). Results and conclusions: The decontamination effect obtained after application of lactic acid solutions was significantly higher (p<0.05) than that of acetic acid or water immediately after the treatment. After 24 h, their effects equalise (p>0.05), which can be attributed to the residual effect of the acids and the inadequate response of the cells to the cold conditions in the case of washing with water. Factor analysis showed that hot solutions applied for a longer exposure time had the greatest influence on the reduction of Novelty and scientific contribution: This is the first organic acid susceptibility study focusing on the pathogenic bioserotype 4/O:3 of
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