Ohio State University Extension Bulletin

Research and Reviews: Meat 2001

Special Circular 183-02


Lactic acid and Chlorine Solutions Inhibition of Staphylococcus aureus and Salmonella derby

Methodology

The research was divided into two experiments. The first experiment was to determinate the effect on Staphylococcus aureus and Salmonella derby due to treatment with 0, 1, 2, or 3% lactic acid. The second experiment was the same as Experiment 1 but used 0, 20, 40, or 60 ppm of sodium hypochlorite solutions. Both of there experiments added the anti-microbial material to 8 log CFU solution of Staphylococcus aureus or salmonella derby. The mixture was incubated at 0 to 4C. After 0, 1, 2, 3, 4, 5, 24, and 48 hours colonies were counted.

Experiment Design

For Experiments 1 and 2, experimental design for microbial levels was a 4 x 8 factorial using a completely randomized design. The experiments have two main effects.

Factor 1 is concentration: 0, 1, 2, or 3% (v/v) of lactic acid for Experiment 1 and 0, 20, 40, or 60 ppm of sodium hypochlorite in Experiment 2.

Factor 2 in both of experiments were contact time: 0, 1, 2, 3, 4, 5, 24, and 48 hours.

Statistical Analysis

Difference due to microbiological count between treatments were examine for significance by analysis of variance.


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