Effect of hot water and lactic acid decontamination on Escherichia coli, Salmonella Typhimurium and Yersinia enterocolitica on pork

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2009-01-01
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Christiansen, Pia
Krag, Rikke
Aabo, Søren
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International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
Iowa State University Conferences and Symposia

The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.

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Future progress in food safety of pork meat in Denmark may depend on implementation of carcass decontamination at the slaughter line. The objective of this study was to evaluate the microbial reducing effect of hot water and lactic acid for post harvest carcass decontamination of pork. Application of hot water (80°C) and I% and 2.5% lactic acid (55°C and 80°C) decontamination after treatment for 0, 5 and 15 s was investigated in laboratory scale using a watering device. The microbial reducing effect was quantified on a mixed flora of stationary phase cultures of E. coli, Salmonella Typhimurium and Yersinia enterocolitica inoculated (107 cfu per cm2 of each of the species) on the skin and meat surface of pork jowl samples (10x10 cm). Mean reductions of 1.0-5.8 Iog10 units per cm2 were obtained depending on the different decontamination parameters applied.

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Thu Jan 01 00:00:00 UTC 2009