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

Carranza, Laura Reyes; Lozano, María Salud Rubio; Medina, Rubén Danilo Méndez; Rodarte, Maria Del Carmen Wacher; Espinosa, José Fernando Núñez; Camacho, Bertha Lucila Velázquez; Macedo, Renata Ernlund Freitas de

doi:10.1590/s0101-20612013005000065

Cited by 6 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, ozone can cause the rancidity of fat and muscle pigments in meat [ 22 , 23 , 24 ]. Additionally, the health and safety of meat handlers should be considered, including the risk of resistant acid bacteria such as E. coli O157:H7 [ 25 ], the corrosive effect of organic acid on meat industry equipment [ 26 , 27 ], and the risk of carcinogenic compounds as trihalomethanes (THMs) from working with chlorine [ 18 , 28 ], as several decontamination methods have been developed to mitigate the negative effects of existing methods. Thus, non-thermal (cold) plasma, particularly liquid plasma, is a novel decontamination technology that has the potential to aid in the elimination of pathogens in food or meat products and has been used in the meat business to overcome the limitations of conventional decontamination methods as previously mentioned.…”

Section: Introductionmentioning

confidence: 99%

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

Sammanee

Ngamsanga

Jainonthee

et al. 2022

Foods

View full text Add to dashboard Cite

In this research, we aimed to reduce the bacterial loads of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in S. Enteritidis, S. Typhimurium, E. coli, and C. jejuni on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in S. aureus was lower after day 3 of the experiment. Moreover, P. aeruginosa could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for C. jejuni, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (p ≤ 0.05), with a downward trend that was similar to those of the control and water groups. Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. Although the liquid plasma group resulted in an increase in the lightness (L*) values of the pork samples, these values did not significantly change in the chicken samples. This study demonstrated the efficacy of liquid plasma at reducing S. Enteritidis, S. Typhimurium, E. coli, C. jejuni, and S. aureus on the surface of pork and chicken meat during three days of storage at 4–6 °C with minimal undesirable meat characteristics.

show abstract

Section: Introductionmentioning

confidence: 99%

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

Sammanee

Ngamsanga

Jainonthee

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…For seven of the compounds in Table 1 , only the mass accuracy criterion was able to be met for tentative identification. Of these, carbon disulphide (CS 2 ) [ 6 , 7 , 16 ], acetic acid [ 6 , 17 , 18 ], ethyl acetate [ 19 , 20 ], acetaldehyde [ 6 , 21 ], and hexanal [ 6 , 7 , 22 ] have been previously identified in chemical analysis of beef and the tentative match was therefore accepted. Six compounds from this study were able to be identified only by molecular features (hydrocarbon or alcohol-containing) and five of the peaks observed in the GC experimental results were unable to be identified ( Table S2 ).…”

Section: Resultsmentioning

confidence: 99%

Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry

Bhadury

Nolvachai

Marriott

et al. 2021

Foods

View full text Add to dashboard Cite

The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.

show abstract

“…Antibacterial activity of organic acids is mainly attributed to the direct reduction of pH, decrease the intracellular pH by ionization of the undissociated acid molecule or disruption of substrate transport by alteration of cell membrane permeability, and therefore pH dependent (Warnecke and Gill, 2005). Carranza et al (2013) found that an acetic acid spray treatment following water washing was effective at reducing microbial load on beef carcasses at a commercial Mexican slaughterhouse. They reported 0.8-log, 1.54-log and 1.4-log reductions in total plate count, total coliform and staphylococci counts, respectively, when carcasses were sprayed with a 2% acetic acid solution for 60 seconds.…”

Section: Discussionmentioning

confidence: 99%

Efficiency of some organic acids as decontaminants in sheep carcasses

ellatif¹,

Saad

Hassanin

et al. 2020

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

Potent and food-safe antibacterial chemicals capable of decontaminating carcass surfaces have been researched for a long time due to their great value for the quality and shelf life of the meat. The aim of current study is to test the antibacterial effect of lactic acid (LA) and acetic acid (AA) spray treatments using three concentrations (1, 1.5 and 2 %) on the aerobic plate count, Enterobacteriacae count, coliform count, and Staphylococcus count of fresh sheep carcasses surface after 20 minutes of spraying. Results of the investigated bacteriological parameters showed significant reductions after being exposed to organic acids, especially Gram-negative bacteria (Enterobacteriacae) which showed greater sensitivity to the used organic acids than Gram positive bacteria (Staphylococcus), where greater concentration gave greater reduction in the bacterial counts. Moreover, spray wash of lactic acid resulted in higher reduction of bacterial counts on meat surface than acetic acid. From the obtained results, organic acids showed safe, simple, efficient, cheap, and highly effective modality of meat decontamination, on addition, application of lactic acid 2.0% spray showed higher anti-bacterial effect, therefore, it is recommended to improve safety of sheep carcasses for industrial scales.

show abstract

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

Cited by 6 publications

References 25 publications

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry

Efficiency of some organic acids as decontaminants in sheep carcasses

Contact Info

Product

Resources

About