Research and Reviews: Meat 2001

Special Circular 183-02

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

Conclusions

Lactic acid decreased the number of Salmonella derby and Staphylococcus aureus. Sodium hypochlorite solution only reduced on the number of Salmonella derby.

References

Bailey, J.S., J.E. Thomson, N.A. Cox, and A.D. Shackelfond. 1986. Chlorine spray washing to reduce bacterial contamination of poultry processing equipment. J. Poultry. Sci. 65(6):1120-1123.

Kotula, K.L., and R. Thelappurate. 1994. Microbiological and sensory attributes of retail cut s of beef treated with acetic and lactic acid solution. J. Food Prot. 57(8):665-670.

Syed-Ziauddin,K., D.N. Rao, and B.L. Amla. 1993. In vitro effects of lactic acid alone and combination with sodium chloride on spoilage and pathogenic bacteria of meat. J. Food Science and Technol. 30(3):204-207.

Thomson, J.E., J.S. Bailey, N.A. Cox, D.A. Posey, and M.O. Carson. 1979. Salmonella on broiler carcasses as affected by fresh water input rate and chlorination of chill water. J. Food Prot. 42(12):954-955.