Dairy Products

Boylston, Terri D.

doi:10.1002/9780470277577.ch26

Cited by 2 publications

(1 citation statement)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Information on estimated residue levels of lactic acid in carcasses and trimmings was provided in the application dossier. Lactic acid is present in a variety of foods, like yogurt containing 9 g/kg (Boylston, 2006), traditional cheese with 8 g/kg (Dolci et al, 2008), dry fermented sausages with 9-15 g/kg (Talon et al, 2004), and beef meat with a content of 1.4 -5.0 g/kg (Greaser, 1986;Nassos et al, 1988). The amount of lactic acid that can be absorbed in the beef meat from lactic acid treatment may be estimated to be within the range 50-190 mg/kg.…”

Section: Consumer Exposure Assessmentmentioning

confidence: 99%

Scientific Opinion on the evaluation of the safety and efficacy of lactic acid for the removal of microbial surface contamination of beef carcasses, cuts and trimmings

Andréoletti¹,

Budka²,

Bunčić³

et al. 2011

EFS2

View full text Add to dashboard Cite

European Food Safety Authority (EFSA), Parma, Italy ABSTRACTStudies evaluating the safety and efficacy of lactic acid treatment for decontamination of beef carcasses, cuts and trimmings were assessed. Treatments considered consisted of using 2 % to 5 % lactic acid solutions at temperatures of up to 55 °C applied either by spraying or misting. It is concluded that these treatments will be of no safety concern provided the substance used complies with the European Union specifications for food additives. A total of 25 papers of the 52 submitted were selected as meeting certain criteria and were included in the assessment of the antimicrobial efficacy of lactic acid. No studies applying water rinsing of lactic acid after treatment of beef were submitted, and therefore, this issue was not addressed. As the studies described in the selected papers used a wide range of experimental designs, the assessment did not attempt to differentiate efficacy based on factors such as lactic acid concentration and temperature, that might influence efficacy. It was concluded that, although variable, microbial reductions achieved by lactic acid treatment of beef are generally significant compared to untreated or water treated controls. Development of enzymatic resistance to therapeutic antimicrobials as a result of exposure to lactic acid and the possibility of mutational changes resulting in the development of resistance to therapeutic antimicrobials are unlikely. An environmental risk assessment was not carried out as the lactic acid concentration before entering the wastewater treatment system is considered as negligible. It is recommended that, according to HACCP principles, during use, business operators verify lactic acid concentration, temperature of application and other factors affecting its efficacy as a decontaminating agent and validate the antimicrobial efficacy under their specific processing conditions. ) were asked by the European Food Safety Authority (EFSA) to deliver a Scientific Opinion on an application dossier submitted by the U. S. Department of Agriculture (USDA) for the approval of lactic acid for uses to reduce microbial contamination of beef hides, carcasses, cuts and trimmings. More specifically, the approval was sought for treatments using lactic acid solution concentrations from 2 % to 5 % (wt/wt) at temperatures of up to 55 °C applied either by spraying or misting.The Commission asked EFSA to issue a Scientific Opinion on the assessment of the safety and efficacy of lactic acid when used to reduce microbial surface contamination on beef hides, carcasses, cuts and trimmings. Specifically, the task was to consider the toxicological safety of the substance, its antimicrobial efficacy, the potential emergence of reduced microbial susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substance, and any risk related to the release of the slaughterhouse and/or processing plant effluents containing the substance into the environment. The assessment was based on the...

show abstract