Practical and Novel Sterilization Approach for the Pathogenic Staphylococcus aureus Bacteria

Abstract

Problem statement: Decontaminating meat surfaces has been the big concern of meat industry. Thus, various intervention strategies have been studied to reduce the level of bacteria on animals' carcass surfaces. Approach: Mixture of different concentrations 1, 1.5 and 2% of acetic, lactic, propionic and formic acids at 1:1 ratio were spray washed on inoculated meat to evaluate their efficacy in reducing numbers of Staphylococcus aureus on meat tissue at 4±1°C. The beef pieces were decontaminated with hot water and then inoculated with S. aureus which then were spray washed with treatments for 15 sec separately. Results: Spray wash combinations of acetic and formic, lactic and formic and propionic and formic acids reduced the number of S. aureus at a range of 1.18-1.43 log cfu mL −1 more than combinations of acetic and lactic, acetic and propionic and lactic and propionic acids on meat tissue. Increasing the concentration of used acids increased the lethality of treatments as lethal effect of 2% concentration >1.5% concentration >1% concentration. Conclusion: Lactic and formic acids Combination showed the strongest lethal effect on S. aureus among other treatments. Moreover, this study showed that the combination of lactic and formic acids treatment is a feasible, safe, and economical decontamination method which is highly recommended for use rather than other combinations or single organic acids.

Compositional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) by Isoelectric Solubilization and Precipitation Using Organic Acids

“…The target pH values for protein solubilization were pH 2.5, 3.0, 11.5, and 12.0. The acids tested were glacial acetic acid (AA; Fisher Scientific, Fairlawn, N.J., U.S.A.) and a combination of glacial L‐Lactic acid (85%, EMD Chemicals, the Netherlands) and formic acid (88%, Mallinckrodt Chemicals, the Netherlands) (F&L) at a 1 : 1 ratio (Mohammed and others ) was added to sterile distilled water at 30 to 70 mL vol/vol. The fish slurry was brought to the target solubilization pH (2.5, 3.0, 11.5, or 12.0) with the addition of the respective organic acid or 10 N sodium hydroxide (NaOH) and homogenized (PowerGen 700, Fisher Scientific, Pittsburgh, Pa., U.S.A.) until the pH stabilized (approximately 10 min).…”

“…When acetic, lactic, propionic, and formic acid were combined 1 : 1 at 1%, 1.5%, and 2% concentrations and sprayed onto beef carcasses, significant reductions of Staphylococcus aureus were achieved (Mohammad and others ). Moreover, the most lethal combination was with 1 : 1 lactic and formic acids at all concentrations (Mohammad and others ). These findings demonstrate the bactericidal potential of using combinations of organic acids in the ISP process; however, the effect of organic acids on protein and lipid recovery, as well as protein composition and functionality, would need to be determined.…”

“…on whole chicken carcasses both when sprayed on the carcasses and when dipped into the acid blend for 5 s (Laury and others ). When acetic, lactic, propionic, and formic acid were combined 1 : 1 at 1%, 1.5%, and 2% concentrations and sprayed onto beef carcasses, significant reductions of Staphylococcus aureus were achieved (Mohammad and others ). Moreover, the most lethal combination was with 1 : 1 lactic and formic acids at all concentrations (Mohammad and others ).…”

Compositional and Functional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) By Isoelectric Solubilization and Precipitation Using Organic Acids

“…When acetic, lactic, propionic and formic acid were combined 1:1 at 1%, 1.5% and 2% concentrations and sprayed onto beef carcasses, significant reductions of Staphylococcus aureus were achieved (Mohammad et al, 2009). Moreover, it was shown that the most lethal combination was with 1:1 lactic and formic acids at all concentrations (Mohammad et al, 2009). These findings demonstrate the bactericidal potential of using organic acids and combinations of organic acids in the ISP process.…”

“…on whole chicken carcasses when sprayed on the carcasses and when dipped into the acid blend for 5 seconds (Laury et al, 2009). When acetic, lactic, propionic and formic acid were combined 1:1 at 1%, 1.5% and 2% concentrations and sprayed onto beef carcasses, significant reductions of Staphylococcus aureus were achieved (Mohammad et al, 2009). Moreover, it was shown that the most lethal combination was with 1:1 lactic and formic acids at all concentrations (Mohammad et al, 2009).…”