Pathogens Contamination Level Reduction on Beef Using Organic Acids Decontamination Methods
In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated...
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| Published in: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine Vol. 74; no. 2; pp. 212 - 217 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
AcademicPres
26-11-2017
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | In this study we aimed to assess the efficiency of organic acids in different concentrations regarding pathogens as Salmonella, Listeria and Escherichia on beef, which can cause food borne illness in humans. The samples were sterilized using UV radiation for 30 minutes, afterwards being contaminated with 1 ml of microbial suspension (0.5 MacFarland). We used reference bacterial strains for Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. The samples were subjected to decontamination procedure by introducing 25mL of solution of lactic, acetic or citric acid in concentration of 1%, 2% and 3%. The results showed a reduction of initial pathogen load, ranging from 0.32 to 7.78 log CFU/g, depending on the type of acid, concentration and pathogen sensitivity. After decontamination, standardized methods have been used for the isolation of pathogenic germs. Based on statistical analysis we conclude that pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli. Among the organic acids, the most efficient was lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%. |
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| ISSN: | 1843-5270 1843-5378 |
| DOI: | 10.15835/buasvmcn-vm:0052 |