The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Nkosi, Davies Veli; Bekker, Johan Leon; Hoffman, Louwrens C.

doi:10.3390/foods10102293

Cited by 33 publications

(35 citation statements)

References 68 publications

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“…Moreover, the addition of organic acids and salts produces a decrease in the pH of the food, which produces a direct inhibition of microbial growth, and this inhibitory effect increases at low pH. Organic acids promote the disruption of the proton motive force and create an unfavorable environment for microorganisms [ 66 ]. The intracellular pH variations also induce cellular damages, which include enzymes and protein modifications, and DNA changes.…”

Section: Natural Antimicrobial Agents and Their Effect On Meat Productsmentioning

confidence: 99%

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

López

Gómez‐Salazar

Santos

et al. 2022

Foods

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Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.

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Section: Natural Antimicrobial Agents and Their Effect On Meat Productsmentioning

confidence: 99%

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

López

Gómez‐Salazar

Santos

et al. 2022

Foods

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“…The consensus is that once these toxic metals are in high concentrations in the body, more adverse health effects can be expected [8,11]. While different exposure routes exist, ingestion and inhalation of high concentrations remain the most detrimental form of exposure [21].…”

Section: General Health Effects Of Toxic Metalsmentioning

confidence: 99%

“…Although game meat is a good source of protein, by nature of its killing and harvesting, it can lead to possible safety hazards that need to be controlled before such meat can be released for consumption by consumers and other carnivore animals [4][5][6][7][8]. While the welfare of the animal during the killing is always considered, compliance to food safety regulations is important [9].…”

Section: Introductionmentioning

confidence: 99%

Toxic Metals in Wild Ungulates and Domestic Meat Animals Slaughtered for Food Purposes: A Systemic Review

Nkosi

Bekker

Hoffman

2021

Foods

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The presence of toxic metals in harvested game meat is a cause for concern for public health and meat safety in general. Authorities and food safety agencies continue to develop guidelines and limits of the maximum allowable levels of toxic metals in food products. However, the situation is different for game meat products in developing countries, where a number of shortcomings have been identified. This includes a lack of game meat animal slaughter regulations, specific species’ product limits that have not yet been established and the continued use of hunting or game meat animals’ harvesting plans that could introduce the same toxic metals of concern. This review was conducted from English literature published between 2011 and 2021; it highlights the possible health effects and the shortcomings in the implementation of game meat safety production strategies for toxic metals (Arsenic, Lead, Cadmium and Mercury) in game meat animal production. Lead (Pb) remains the most significant threat for toxic metals contamination in game meat animals and the slaughter processes. In most developing countries, including in South Africa, the monitoring and control of these heavy metals in the game meat value chain has not yet been implemented.

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“…In this sense, this work aims to evaluate treatment without the use of heat, since this treatment changes the physical and chemical characteristics of the fresh fat, making its use unfeasible. Organic acids can be an alternative treatment, which have high toxicity against microorganisms and low for humans (Beier et al, 2018; Nkosi et al, 2021), being generally considered safe for application on fresh meat products (GRAS), as designated by the Food and Drug Administration (FDA) (Mani‐López, García, & López‐Malo, 2012). In addition, to ensuring microbiological safety, they have a positive influence on consumer acceptance (Beltrame et al, 2016; Chai & Sheen, 2020).…”

Section: Introductionmentioning

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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The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

Cited by 33 publications

References 68 publications

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products

Toxic Metals in Wild Ungulates and Domestic Meat Animals Slaughtered for Food Purposes: A Systemic Review

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

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