Pork Carcasses Decontamination by Steaming and Lactic Acid.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016113" target="_blank" >RIV/60461373:22330/05:00016113 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Pork Carcasses Decontamination by Steaming and Lactic Acid.
Original language description
The efficiency of a new apparatus for surface decontamination of pork carcasses was evaluated under industrial conditions. The combination of steaming by a special nozzle, followed by treatment with lactic acid (spraying with 2% solution), was applied onthe surface of carcasses at the end of the slaughter process (30 min p.m.). Total counts of psychrophilic and mesophilic microorganisms were evaluated immediately after treatment and during cold storage up to five days. The treatment was effective in reducing the surface microflora by one to three decimal orders of CFU during the time of cold storage.
Czech name
Dekontaminace vepřových jatečně upravených těl působením páry a kyseliny mléčné
Czech description
Dekontaminace vepřových jatečně upravených těl působením páry a kyseliny mléčné

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
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
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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