https://works.bepress.com/james_dickson/64/download/

Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review

Food Antimicrobials - An Introduction, P. Davidson and A. Branen Sodium Benzoate and Benzoic Acid, J. Chipley Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. Busta Organic Acids, S. Doores Sulfur Dioxide and Sulfites, C. Ough and L. Were Nitrite, R. Tompkin Nisin, L. Thomas and J. Delves-Broughton Natamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. Doan Parabens, P. Davidson Dimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough Medium-Chain Fatty Acids and Esters, J. Kabara, D. Marshall Lysozyme, E. Johnson and A. Larson Bacteriocins with Potential for Use in Foods, D. Hoover and H. Chen Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. Palou Naturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. Sofos Sanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. Magnuson Indirect and Miscellaneous Antimicrobials, L. Shelef and J Seiter Antibiotic Residues in Foods and Their Significance, S. Katz and P. Ward Hurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. Gould Mechanisms of Action, Resistance, and Stress Adaptation, A. Russell Methods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson

Antimicrobials in Food

Effect of food grade organic acids on inoculated s. aureus, l. monocytogenes, e. coli and s. typhimurium in sheep/goat meat stored at refrigeration temperature

Beef tissue surfaces (lean and fat) were artificially contaminated with Salmonella typhimurium and then sanitized with 2% acetic acid. The reduction in bacterial population by the acid treatment was consistently proportional to the initial inoculum level for both tissue types. Increasing the amount of organic material in the inoculating menstra reduced the bactericidal effects of acetic acid on Salmonella typhimurium on fat tissue, although there was no change in effectiveness on lean tissue. Acid treatment sublethally injured about 65% of the population on both lean and fat tissue, and the residual effects of the acid resulted in a 1 log cycle reduction in bacterial population on fat tissue over 4 hr.

/pdf/acetic-acid-action-on-beef-tissue-surfaces-contaminated-with-4b7upq99vz.pdf

Acetic Acid Action on Beef Tissue Surfaces Contaminated with Salmonella typhimurium

Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimurium, L. monocytogenes, and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.

/pdf/control-of-salmonella-typhimurium-listeria-monocytogenes-and-50ssx99xw9.pdf

R. T. Marshall

Papers

Short-Chain Fatty Acids as Sanitizers for Beef