Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts.

Vittorio, Silano,; Baviera, José Manuel, Barat; Claudia, Bolognesi,; Beat Johannes, Brüschweiler,; Andrew, Chesson,; Pier Sandro, Cocconcelli,; Riccardo, Crebelli,; David Michael, Gott,; Konrad, Grob,; Evgenia, Lampi,; Gilles, Riviere,; Inger-Lise, Steffensen,; Christina, Tlustos,; Loveren, Henk, Van; Laurence, Vernis,; Holger, Zorn,; Declan, Bolton,; Sara, Bover-Cid,; Knecht, Joop, de; Luisa, Peixe,; Panagotis, Skandamis,; Andrea, Baù,; Carla, Martino,; Winy, Messens,; Eleonora, Sarno,; Daniela, Tomcikova,; Alicja, Mortensen,

doi:10.2903/j.efsa.2018.5482

Public

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts.

Published in EFSA journal. European Food Safety Authority • Dec 1, 2018

Authors:

Silano, Vittorio

Barat Baviera, José Manuel

Bolognesi, Claudia

Abstract

Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spra...

Subject

acetic acid

antimicrobial resistance

efficacy

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