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The Survival and Growth of Acid-adapted Mesophilic Pathogens That Contaminate Meat After Lactic Acid Decontamination by P. Van Netten; A. Valentijn; D.A.A. Mossel; J.H.J. Huis in’t Veld is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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Lactic acid decontamination (LAD) may adapt pathogens to lactic acid. Such organisms may have an increased resistance to acid and can contaminate meat after LAD. The survival and growth of acid adapted Campylobacter jejuni, Salmonella typhimurium. Escherichia coli O157:H7 and Staphylococcus aureus inoculated on skin surface of still warm pork belly cuts 2 h after LAD was examined during chilled (4 degrees C) storage and refrigeration abuse equivalent to 12.5 degrees C. Lactic acid decontamination included dipping in 1, 2 or 5% lactic acid solutions at 55 degrees C for 120 s. Lactic acid decontamination brought sharp reductions in meat surface pH, but these recovered with time after LAD at approximately 1-1.5 pH units below that of water-treated controls. A sharp decrease in the number of cfu of pathogens occurred on chilled 2-5% lactic acid treated pork belly cuts when the skin surface was less than pH 4.8-5.2. The reductions ranged from 0.1-0.3 log10 cfu cm-2 for E. coli O157:H7 to over 1.7-2.4 log10 cfu cm-2 for Camp. jejuni, respectively. Increase in storage temperature from 4 to 12.5 degrees C reduced delayed decrease in numbers of all pathogens except Camp. jejuni by a factor

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Author

P. Van Netten; A. Valentijn; D.A.A. Mossel; J.H.J. Huis in’t Veld

Publisher

Oxford University Press (OUP)

Published

1998

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)