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Effects of lactic acid and hot water treatments onSalmonellaTyphimurium andListeria monocytogeneson beef

Authors
Journal
Food Control
0956-7135
Publisher
Elsevier
Publication Date
Volume
17
Issue
4
Identifiers
DOI: 10.1016/j.foodcont.2004.11.003
Keywords
  • Decontamination
  • Salmonellatyphimurium
  • Listeria Monocytogenes
Disciplines
  • Design

Abstract

Abstract The present study is designed to determine alone and combined effects of lactic acid (LA) and hot water (HW) treatments. Hot water and different concentrations of lactic acid were evaluated for their reduction effects on Salmonella Typhimurium and Listeria monocytogenes on contaminated beef during refrigerated storage at 4 °C. The reductions were 0.05–1.19 and 0.09–1.14 log for S. Typhimurium and L. monocytogenes on day 0 respectively, while it was 0.43–1.78 and 1.69–3.84 log respectively on day 5 of storage. Results of this study suggest that LA and HW treatments can be used to reduce S. Typhimurium and L. monocytogenes which provide an additional measure of safety in production line.

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