title: An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces.
abstract: 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.
authors.affiliation: Department of Food of Animal Origin, University of Utrecht, The Netherlands.
authors.forename: P
authors.initials: P
authors.lastname: van Netten
authors.forename: J
authors.initials: J
authors.lastname: Huis in 't Veld
authors.forename: D A
authors.initials: DA
authors.lastname: Mossel
mesh_terms: 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
chemical_list: D007773:Lactates; D019344:Lactic Acid