Decontamination of beef carcasses using steaming and lactic acid

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013031" target="_blank" >RIV/60461373:22330/04:00013031 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou

Original language description

The efficacy of surface decontamination of beef carcasses was studied under industrial conditions. The combination of steaming (0.6xMPa) and spraying with 2% solution of lactic acid (PURAC) was applied at the end of the slaughter line (about 30 min postmortem). The total counts of psychrophilic and mesophilic microorganisms in surface layer (5xmm) were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective; the surface microbial counts were reduced by more than one decimal order immediately after the treatment. During cold storage, the growth of microorganisms on the surface of treated carcasses was slowed down compared to control samples. It can be explained by particular effect of lactate ions. The effect of decontamination treatment was higher in the case of more contaminated samples. The treatment mentioned is not recommended as a solution in the case of insufficient hygiene but for the increasing of the production security in the ca

Czech name

Dekontaminace hovězích jatečně upravených těl parou a kyselinou mléčnou

Czech description

The efficacy of surface decontamination of beef carcasses was studied under industrial conditions. The combination of steaming (0.6xMPa) and spraying with 2% solution of lactic acid (PURAC) was applied at the end of the slaughter line (about 30 min postmortem). The total counts of psychrophilic and mesophilic microorganisms in surface layer (5xmm) were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective; the surface microbial counts were reduced by more than one decimal order immediately after the treatment. During cold storage, the growth of microorganisms on the surface of treated carcasses was slowed down compared to control samples. It can be explained by particular effect of lactate ions. The effect of decontamination treatment was higher in the case of more contaminated samples. The treatment mentioned is not recommended as a solution in the case of insufficient hygiene but for the increasing of the production security in the ca

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QE0186" target="_blank" >QE0186: Decontamination of surface of meat and vegetables</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

6.konferencia Výživa - potraviny- legislativa

ISBN

80-227-2155-7

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

209-214

Publisher name

Vydavatelstvo STU

Place of publication

Detva

Event location

Detva, SR

Event date

Sep 22, 2004

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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