Decontamination of Pig Carcasses with Organic Acids

Ciríaco, Maria; Moura‐Alves, Márcio; Silva, Rui; Sousa-Pinto, Isabel; Saraiva, Cristina; Esteves, Alexandra

doi:10.3390/foods_2020-07649

Cited by 1 publication

(1 citation statement)

References 11 publications

(16 reference statements)

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“…From a systematic review, it was observed that in most studies on fresh meat treatment, the concentrations of OA were between 1-3% and are acceptable in the food industry [6]. Given the general contribution of AA and LA concentration change in the food industry [37,38].As a result of the contribution of AA and LA concentration change [40,41], a concentration of 5% as used in this study was expected to provide better results. While some traces of microbial reduction were observed around the gunshot pellet-and rifle bullet-inflicted wound areas, neither the water, 5% LA or 5% AA treatments proved to cause a meaningful reduction in the targeted microorganisms around the bullet wounds from the two killing methods.…”

Section: Effect Of Treatment Methods On Microbiological Countsmentioning

confidence: 92%

The Influence of Potable Water, Lactic and Acetic Acids on the Microbiology of Wound Areas on Impala (Aepyceros melampus) Carcasses

Nkosi

Bekker

Gouws

et al. 2022

Microbiology Research

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Meat contamination by microorganisms could occur during numerous processes linked to game meat animal slaughter. These contaminants could pose a risk to product quality and consumer health. Contamination often occurs around the wound caused by shooting. Animal slaughter plants are given a responsibility to identify, evaluate and control the occurrence of hazards in their processing plant. To improve this control plan, the effectiveness of lactic (LA) and acetic acids (AA) for reducing the microbiological load directly around the wound was investigated. After killing by means of an aerial (helicopter) shotgun (n = 12) firing lead pellets and land-based rifle bullet shots (n = 36), samples of the flesh directly around the wounds of impala (Aepyceros melampus) were taken immediately after dressing (AD) before any treatment was conducted. Thereafter, at the step where carcasses are typically washed with potable water, the flesh directly around the wound was subjected to a wash with either ≈5 mL potable water (T1), 5% LA solution (T2) or 5% AA solution (T3) and then chilled overnight. Samples of the flesh directly around the wounds were also taken after chilling (AC). The aim of the study was to determine the effectiveness of each organic acid in reducing the microbiological load (total plate count; E. coli; coliforms and Salmonella) present in the flesh directly around the wounds of impala carcasses. The study found that shotgun pellets caused less body damage with fewer microorganisms recorded compared to samples from rifle-killed carcasses. LA reduced the occurrence of Salmonella during slaughter. The results of the other microorganisms revealed inconclusive outcomes on whether the application of water, 5% LA or 5% AA was effective in the reduction of the microbial organisms on the flesh directly around the wounds.

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