Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods

Abstract

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%.

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

“…Immediately after treatment, the E. coli O157:H7 count in the C, SDW and 1%AA groups were significantly (p < .05) higher compared to the other groups (5%AA, 1%CA, 5%CA, 1%LA and 5% LA). In a similar manner, in previous studies, it has been reported that the use of different concentrations of organic acids in different kinds of foods caused a decrease in the population of E. coli O157:H7 (Choi et al, 2009;Dan et al, 2017;Harris et al, 2012;Kalchayanand et al, 2012;Mohan & Polman, 2016;Tajkarimi & İbrahim, 2011;Thomas et al, 2020).…”

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

“…While meat decontamination is continuously investigated globally, by the end of 2020, few countries had developed guidelines or regulations that dealt with carcass decontamination during slaughter [27][28][29][30]32]. As noted by [31], developing countries typically rely on the guidelines of the Food and Agriculture Organization (FAO) when applying carcass decontamination programs.…”

“…Acetic acid (AA) is another organic acid extensively used in the food industry. In addition to its preservation capabilities, AA can be used to kill or reduce other microorganisms of interest in food or meat products [27,28]. Researchers have argued that while the use of AA in its concentrated form could be beneficial in reducing microorganisms, its strong pungent smell could be a deterrent to its usage on fresh carcasses [10,29].…”

Decontamination of Pig Carcasses with Organic Acids

“…and E. coli. For Salmonella spp., and for a 3% concentration, after 30 min of inoculated, there were reductions of 2.34 and 2.35 log CFU/g were obtained for lactic and citric acid, respectively [9].…”