title: Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies.
abstract: A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids (lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles can be expected. Carcass decontamination may not improve the safety of the resultant meat, but laboratory trials confirm that acid decontamination of subprimal and retail cuts is more efficacious. An advantage over many other intervention strategies is that residual antimicrobial activity is demonstrable over extended periods of storage. These studies have also shown that some meatborne pathogens are particularly sensitive to organic acids (i.e., Yersinia enterocolitica) while others are resistant (i.e., E. coli O157:H7). Dilute solutions of organic acids (1 to 3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant. However, dependent on treatment conditions, lactic and acetic acid can produce adverse sensory changes when applied directly to meat cuts, with irreversible changes in appearance being a frequent occurrence. It is speculated that organic acid decontamination will be implemented in American abattoirs in an effort to meet specified performance standards for pathogen reduction as part of an overall HACCP program. In contrast, the EU advocates that strictly controlled processing hygiene is sufficient to ensure the safety of the product. Additional research is necessary to establish a set of treatment conditions that may permit a practicable reduction in bacterial contamination throughout the processing chain with a measurable effect on safety and storage life, without imposing any change in sensory properties. It will also be necessary to develop standard, objective measures to assess HACCP and the efficacy of decontamination procedures. Without such commercial studies controversy on the practicality of acid decontamination will persist.
authors.affiliation: Institute for Meat Hygiene, Meat Technology and Food Science, Veterinary Medical University of Vienna, Austria.
authors.forename: F J
authors.initials: FJ
authors.lastname: Smulders
authors.forename: G G
authors.initials: GG
authors.lastname: Greer
mesh_terms: D000003:Abattoirs / Q000592:standards; D019342:Acetic Acid / Q000494:pharmacology*; D000818:Animals; D001419:Bacteria / Q000187:drug effects; D002170:Canada; D002417:Cattle; D019343:Citric Acid / Q000494:pharmacology; D004203:Disinfection / Q000379:methods* / Q000592:standards; D005062:European Union; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control*; D019344:Lactic Acid / Q000494:pharmacology*; D008460:Meat / Q000382:microbiology* / Q000592:standards; D011786:Quality Control; D012756:Sheep; D012903:Smell; D013552:Swine; D013649:Taste; D014481:United States; D016885:United States Department of Agriculture
chemical_list: D019343:Citric Acid; D019344:Lactic Acid; D019342:Acetic Acid