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Title of Research:
Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for
Pathogen Reduction on Pork and Beef Carcasses in Small and Very
Small Meat Processing Plants |
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Place:
University of Georgia: Food Science Extension Outreach Program,
Athens, Georgia.
Authors:
Dr. A. Estes Reynolds, Jr., PhD
Purpose:
To determine the most cost effective solution mix of
peroxyacetic acid or lactic acid with water that will contribute to
the reduction of pathogens on pork and beef carcasses.
Summary:
The study used a two to four-gallon stainless steel or
plastic pump-up hand sprayer which can be pumped up to 20-30 psi. It
was found that a hand held sprayer with a fan nozzle to apply the
acid spray solution is very easy and gives high mobility for the
operator to apply covering complete carcasses. Lactic acid is easier
to handle than peroxyacetic acid, does not require refrigerated
storage, and had a residual effect on the microbial load, especially
on enteric organisms. One gallon of 2% lactic acid and water will
cover 10 pork carcasses effectively. One gallon of 2% to 2.5% lactic
acid or 180-200 ppm peroxyacetic acid and water will cover 20 beef
carcasses effectively.
Benefits:
This methodology represents another low cost, easy to use way of
applying antimicrobial spray to livestock carcasses to reduce the
level of pathogens on the surface of these carcasses.
When small and very small plants use either peroxyacetic acid or
lactic acid for pathogen reduction on pork and beef carcasses, it is
economically beneficial to the small and very small plants if they
know the most effective percentage of the organic acid to mix with
water for pathogen reduction. This research should decrease their
operating cost while helping them to ensure food safety and public
health protection.
The full report on this research can be found on the Fiscal Year 2003 table under the column Food Safety Technologies - Additional Information.
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