An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces.
An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity.
van Netten
P
P
Department of Food of Animal Origin, University of Utrecht, The Netherlands.
Huis in 't Veld
J
J
Mossel
D A
DA
D000818:Animals; D001419:Bacteria / Q000187:drug effects*; D016123:Campylobacter jejuni / Q000187:drug effects; D002645:Chickens; D003666:Decontamination / Q000379:methods; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000494:pharmacology*; D019344:Lactic Acid; D008089:Listeria monocytogenes / Q000187:drug effects; D008460:Meat / Q000382:microbiology*; D008954:Models, Biological; D012486:Salmonella typhimurium / Q000187:drug effects; D013552:Swine
D007773:Lactates; D019344:Lactic Acid