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The immediate bactericidal effect of lactic acid on meat‐borne pathogens
Author(s) -
Netten P. Van,
Veld J.H.J. Huis in t,
Mossel D.A.A.
Publication year - 1994
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1994.tb04392.x
Subject(s) - listeria monocytogenes , lactic acid , salmonella , human decontamination , campylobacter jejuni , chemistry , microbiology and biotechnology , food science , mesophile , bacteria , biology , medicine , genetics , pathology
P. VAN NETTEN, J.H.J. HUIS IN'T VELD AND D.A.A. MOSSEL. 1994. The kinetics of the bactericidal effect of lactic acid decontamination (LAD) on meat‐borne pathogens ( Salmonella spp., Campylobacter jejuni and Listeria monocytogenes ) was studied in an in‐vitro model. The bactericidal effect was greatest on organisms in the lactic acid film that replaced the natural fluid on the meat surface during LAD. A stepwise increase in pH from 2.6 to 3.5 and 4.0 progressively reduced the bactericidal effect of decontamination. For treatment with 2% lactic acid for 30–90 s at 21d̀C, the immediate death of Salmonella spp. decreased from about 0.5–2 log 10 cfu at pH 2.6 to an insignificant level at pH 4.0. The immediate death for Camp. jejuni decreased from 2.6 to >5.3 at pH 2.6 to 0.3–1.0 at pH 4.0. The decrease in bactericidal effect with increasing pH could, however, be countered by an increase in the temperature from 21d̀C to 37d̀C. It is suggested that 2% LAD at 37d̀C for 30–90 s is suitable for elimination of salmonellas on meat but not for L. monocytogenes. Decontamination with 1% lactic acid at pH 3.0 and 21d̀C for at least 30 s was effective for Camp. jejuni. Mesophilic Enterobacteriaceae were reliable indicators of the LAD‐induced bactericidal effect on Salmonella spp. and Camp. jejuni.