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THE EFFECT OF LACTIC ACID DECONTAMINATION ON THE MICROFLORA ON MEAT
Author(s) -
NETTEN P. VAN,
VELD J.H. HUIS IN'T,
MOSSEL D.A.A.
Publication year - 1994
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1994.tb00597.x
Subject(s) - lactic acid , mesophile , bacteria , food science , microbiology and biotechnology , biology , enterobacteriaceae , gram positive bacteria , indicator bacteria , psychrotrophic bacteria , gram negative bacteria , escherichia coli , fecal coliform , biochemistry , ecology , genetics , water quality , gene
Meat acquires a characteristic microflora after slaughter and butchering. This normal microflora may be beneficial in that it occupies a niche that would otherwise permit unimpeded growth of potential pathogens. Lactic acid decontamination (LAD) is intended to eliminate pathogens but also affects the normal microflora. The immediate effect was studied by means of an in‐vitro model. Experiments using this model achieved a reduction in the mesophilic Enterobacteriaceae on meat by 1 to 3 log 10 colony forming units and shifted the predominant microflora in the direction of Gram‐positive bacteria and yeasts. Colony counts were an unreliable indicator of LAD‐induced reductions in Gramnegative foodborne pathogens. Their reduction depended on the ratio of the more lactic acid resistant Gram‐positive bacteria to the more sensitive Gram‐negative bacteria. The rank order of lactic acid‐resistance of nonpathogens present on meat was yeasts = lactobacilli > psychrotrophic Gram‐positive bacteria > mesophilic Enterobacteriaceae. Psychrotrophic Gram‐negative bacteria were the most sensitive.