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Evaluation Of Chemical Immersion Treatments To Reduce Microbial Populations In Fresh Beef, Ahmed Kassem, Joseph Meade, James Gibbons, Kevina Mcgill, Ciara Walsh, James Lyng, Paul Whyte
Evaluation Of Chemical Immersion Treatments To Reduce Microbial Populations In Fresh Beef, Ahmed Kassem, Joseph Meade, James Gibbons, Kevina Mcgill, Ciara Walsh, James Lyng, Paul Whyte
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The aim of the current study was to assess the ability of a number of chemicals (acetic Acid (AA), citric acid (CA) lactic acid (LA), sodium decanoate (SD) and trisodium phosphate (TSP)) to reduce microbial populations (total viable count, Campylobacter jejuni, Escherichia coli, Salmonella typhimurium and Listeria monocytogenes) on raw beef using an immersion system. The following concentrations of each chemical were used: 3 & 5% for AA, CA, LA, SD and 10 & 12% for TSP. Possible synergistic effects of using combinations of two chemicals sequentially (LA +CA and LA +AA) were also investigated. L*, a* and b* values …