Bovine fasciolosis is a neglected parasitic zoonosis that causes economic losses to beef production chains due to liver condemnation at abattoirs. Despite the characterization of Bovine fasciolosis in several areas of Brazil, an update on its prevalence in the states of Rio de Janeiro and Espirito Santo is lacking. Thus, fasciolosis prevalence from 2018 to 2021 is presented here according to cattle origin (municipalities of both states). In addition, the associated economic impact on an abbatoir was analyzed through liver condemnation of bovines from both states. The prevalence of fasciolosis in the state of Espírito Santo (10.4%) was significantly higher than Rio de Janeiro (3.6%) (P < 0.01), and resulted in an economic loss of US$12,678.60 for the abattoir. The following municipalities located in the state of Espírito Santo presented prevalences above the mean (10.3%) established in the study: Vargem Alta, Anchieta, Cachoeiro do Itapemirim, Castelo, Atilio Vivacqua, Apiacá and Ibitirama. Thus, majority of these municipalities are considered high-risk areas. Although, there is an aparrent reduction of fasciolosis prevalence, it continues to be a cause of economic losses in abattoirs especially in the state of Espírito Santo. Accordingly, prophylactic measures must still be adopted in cattle farms.

Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid‐susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments.