Research and Reviews: Meat 2001

Special Circular 183-02

Reduction of Bacterial Contamination on the Surface of Pork Carcasses by the Use of Lactic Acid and Chlorine Solutions

Conclusions

The application of lactic acid and chlorine solution spray reduced the total bacterial count on pork carcasses both at 5 hours and 48 hours after spraying.

References

Marshall. R.T., M.E. Anderson, H.D. Naumann, and W.C. Stringer. 1977. Experiments in sanitizing beef with sodium hypochlorite. J. Food. Prot. 40(4):246-249.

Prasai, R.K., G.R. Acuff, L.M. Lucia, J.B. Morgan, S.G. May, and J.W. Savell. 1992. Microbiological effects of acid decontamination of pork carcasses at various location in processing. Meat Sci. 32:413-423.

Wei, C.L., D.L. Cook, and J.R. Kirk. 1985. Use of chlorine compounds in the food industry. J. Food Tech. 39(1):107-115.