Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies

Smulders, F. J. M.; Greer, G. Gordon

doi:10.1016/s0168-1605(98)00123-8

Cited by 165 publications

(89 citation statements)

References 99 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bovine carcasses can become contaminated with pathogens bacteria during slaughtering process, mainly due to lack of Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) in the hiding and evisceration steps (Smulders and Greer, 1998;Sofos, 2008;Loretz et al, 2011). Pathogenic microorganisms, once in the body through food consumption, can cause food poisoning especially in developing countries, affecting a large number of consumers (Boslaugh, 2008).…”

Section: Introductionmentioning

confidence: 99%

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Dan¹,

Mihaiu²,

Reget³

et al. 2017

BUASVMCN-VM

View full text Add to dashboard Cite

In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated with 1 ml of microbial suspension (0.5 MacFarland). We used reference bacterial strains for Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. The samples were subjected to decontamination procedure by introducing 25mL of solution of lactic, acetic or citric acid in concentration of 1%, 2% and 3%. The results showed a reduction of initial pathogen load, ranging from 0.32 to 7.78 log CFU/g, depending on the type of acid, concentration and pathogen sensitivity. After decontamination, standardized methods have been used for the isolation of pathogenic germs. Based on statistical analysis we conclude that pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Among the organic acids, the most efficient was lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%.

show abstract

Section: Introductionmentioning

confidence: 99%

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Dan¹,

Mihaiu²,

Reget³

et al. 2017

BUASVMCN-VM

View full text Add to dashboard Cite

show abstract

“…Organic acids are generally recognized as safe additives, but may produce adverse sensory changes. However, the dilute solutions of organic acids (1-3%) are generally without effect on the desirable sensory properties (6). The bactericidal effect of organic acids (e.g.…”

Section: Introductionmentioning

confidence: 99%

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

Noori¹,

Fazlara²,

Najafzadehvarzi³

et al. 2016

mljgoums

View full text Add to dashboard Cite

Background and Objective: Raw fish is a highly perishable product that deteriorates due to chemical changes and microbial growth. Biogenic amines (BAs) are generated in course of bacterial spoilage in fish that may lead to BA toxicity, particularly in adverse storage conditions. The purpose of this study was to prevent the BAs toxicity caused by common carp (Cyprinus carpio).Methods: Live Common carps were purchased from a local market. The samples were first divided into control and lactic acid treatment groups, and then stored at 4 C. the concentrations of three BAs were determined (histamine, putrescine and cadaverine) with high performance liquid chromatography equipped with UV detector.Results: Cadaverine and putrescine had the highest concentrations in control group (400.42 and 293.90 mg/kg, respectively). Histamine remained undetectable until the middle of storage period. Histamine and cadaverine concentrations in the lactic acid group were significantly lower compared to that of control group (p < 0.05).Conclusion: The formation of histamine and cadaverine is effectively controlled by lactic acid treatment, although such effect was not observed on putrescine in the entire storage period.

show abstract

“…Bovine carcasses can be contaminated during the slaughter process through the contact with the animal's skin and hair, limbs, blood, stomach, gut contents, bile and other excretions, facilities, equipment, and hands and worker's clothes (RAHKIO; KORKEALA, 1997;SAMMARCO et al, 1997;SIRAGUSA et al, 1998;SMULDERS;GREER, 1998;DELAZARI et al, 1998;STOPFORTH et al, 2007;SOFOS, 2008). Carcass washing, chilling, storage (ESCUTIA, 1996McEVOY et al, 2004), and processing (BAIRD et al, 2006;KOOHMARAIE et al, 2007) can also contribute to the reduction of the final microbial load on beef.…”

Section: Introductionmentioning

confidence: 99%

Acetic acid as an intervention strategy to decontaminate beef carcasses in mexican commercial slaughterhouse

et al. 2013

View full text Add to dashboard Cite

Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies

Cited by 165 publications

References 99 publications

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Impact of Lactic Acid on Formation of Biogenic Amines in Common Carp

Acetic acid as an intervention strategy to decontaminate beef carcasses in mexican commercial slaughterhouse

Contact Info

Product

Resources

About