Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Zabot, Sandra; Ruschel, Janice; Marchesi, Cristiane Michele; Alfaro, Alexandre da Trindade; Oliveira, Tereza Cristina Rocha Moreira de; Hashimoto, Elisabete Hiromi

doi:10.20396/san.v25i1.8651123

Cited by 5 publications

(2 citation statements)

References 15 publications

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“…Machado et al (2013), evaluated the treatment of pork shanks with immersion in acid solution (0.1% citric acid) for 5 s, concluded that the isolated action of this treatment alone was not satisfactory to control Salmonella Typhimurium, although the combined use of steam (15 s) followed by the use of acid solution was more effective. Zabot et al (2018), treated chicken thighs with 20 g/L (2.0%) lactic acid solution and observed the growth inhibition (100%) of Salmonella spp. in the samples.…”

Section: Resultsmentioning

confidence: 99%

Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat

Tomalok

Wlodarkievicz

Puton

et al. 2022

Journal of Food Safety

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The increasing incidence of foodborne illnesses worldwide has become an economic and public health problem. In order to reduce the risks associated with food safety, the Normative Instruction n 79, 2018, modified the inspection of jowl in pork slaughterhouses in Brazil and requires the submission to validated treatments such as heat or other methods approved. Therefore, the present study evaluated the behavior of Salmonella enterica (S. enterica) serotype Choleraesuis and Listeria monocytogenes (L. monocytogenes) inoculated in fresh pork jowl fat treated with different concentrations of organic acids (lactic, acetic, citric, ascorbic, and glycolic) during different times (1, 5, and 10 min) to meet the Normative Instruction. The lactic, acetic and glycolic acids had the lowest minimum inhibitory concentration (0.08; 0.08 and 0.11; 0.09 and 0.13%, respectively) for both bacteria evaluated. The susceptibility results showed that the increasing exposure time reduced the acid concentration used to inhibit the growth of both bacteria previously inoculated. A great efficiency was observed for lactic acid, with reductions of 1.25 Log 10 CFU/g using concentrations of 1.06% on S. enterica serovar Choleraesuis and reduction of 1.23 Log 10 CFU/g using 0.64% on L. monocytogenes, with 10 min exposure.Acetic and glycolic acids also presented satisfactory microbial reductions with similar results (1.0 and 0.98 Log 10 CFU/g for S. enterica, and 0.85 and 0.87 Log 10 CFU/g for L. monocytogenes, respectively). It was concluded that the organic acids (lactic, acetic, and glycolic) have potential for industrial use in microbiological control of pork jowl fat.

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Section: Resultsmentioning

confidence: 99%

Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat

Tomalok

Wlodarkievicz

Puton

et al. 2022

Journal of Food Safety

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show abstract

“…The latter showed an effect applied to chiller water artificially contaminated with Salmonella spp.. Although not allowed by Brazilian law, the use of lactic acid in chicken slaughterhouses is already a practice adopted in the United States of America (ZABOT et al, 2018).…”

Section: Characterization and Properties Of Organic Acidsmentioning

confidence: 99%

Short Chain Organic Acids in Poultry: Literature Review

Filho¹,

Silva²,

Araújo³

2022

Vet. Not.

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The importance of Brazil for the International Trade of poultry productsinduces legislators and interested companies to pay special attention to complyingwith international standard quality requirements. One of these requirements is thesuppression of the indiscriminate use of antibiotics in poultry, as in the strategyof their use as a growth promoter. To meet this demand, the study of short-chainorganic acids becomes interesting and their review essential. As good examples forthe issue described, short chain organic acids such as citric acid, fumaric acid, sorbicacid and malic acid are extremely important due to their antimicrobial qualities,accessibility, and international acceptance. In addition to the individual effect, theblend of acids, that is, the association of acids for the role of growth promoter orperformance enhancer, combines acids that act synergistically, enhancing theirqualities. This study aims to address the physicochemical characteristics, effects, and qualities of short-chain organic acids, as well as their associated effects,encouraging further work that fils the scientifi gaps in empirical knowledgeabout these additives.

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Use of Organic Acids to Control Escherichia coli and Staphylococcus aureus Infection in Swine Jowl Fat

Tomalok,

Wlodarkievicz,

Puton

et al. 2023

Indian J Microbiol

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Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Cited by 5 publications

References 15 publications

Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat

Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat

Short Chain Organic Acids in Poultry: Literature Review

Use of Organic Acids to Control Escherichia coli and Staphylococcus aureus Infection in Swine Jowl Fat

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