Journal ArticleDOI
Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork
G. Gordon Greer,Bryan D. Dilts +1 more
TLDR
The antibacterial effects of a 3% solution of lactic acid at 55 degrees C were assessed, by examining aerobic bacterial growth on artificially-inoculated pork fat and lean tissue and A. hydrophila was equally sensitive to lactic Acid on lean and fat.About:
This article is published in International Journal of Food Microbiology.The article was published on 1995-04-01. It has received 116 citations till now. The article focuses on the topics: Pseudomonas fragi & Lactic acid.read more
Citations
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Journal ArticleDOI
Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane
Hanna-Leena Alakomi,Eija Skyttä,Maria Saarela,Tiina Mattila-Sandholm,Kyösti Latva-Kala,Ilkka M. Helander +5 more
TL;DR: Lactic acid, in addition to its antimicrobial property due to the lowering of the pH, also functions as a permeabilizer of the gram-negative bacterial outer membrane and may act as a potentiator of the effects of other antimicrobial substances.
Journal ArticleDOI
Biopreservation by lactic acid bacteria.
TL;DR: This paper reviews the current status and potential for controlled biopreservation of foods and lactic acid bacteria.
Journal ArticleDOI
Organic acids as antimicrobials to control Salmonella in meat and poultry products
TL;DR: This review presents general insights on the use of the organic acids to control Salmonella in meat and poultry products and information of the action mechanism, types and doses of treatments, as well as how resistance can occur from improper application of organic acids.
Journal ArticleDOI
Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review
Deepika Dave,Abdel E. Ghaly +1 more
TL;DR: Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life.
BookDOI
Antimicrobials in Food
TL;DR: A. Davidson and A. Stopforth as discussed by the authors discussed the use of antimicrobials in food preservation and their application in the field of food preservation, and proposed a method for activity assessment and evaluation.
References
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Journal ArticleDOI
Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review
James S. Dickson,M. E. Anderson +1 more
TL;DR: The consensus of the research is that carcass sanitizing can reduce the initial levels of bacteria on the surface of the carcass.
Journal ArticleDOI
Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel.
TL;DR: Organic acids added to calcium alginate gels and immobilized on lean beef tissue inoculated with Listeria monocytogenes reduced the population significantly more than did acid treatment alone, indicating sublethal cellular injury occurred.
Journal ArticleDOI
Behavior of Listeria monocytogenes at 7, 13, 21, and 35°C in Tryptose Broth Acidified with Acetic, Citric, or Lactic Acid
Normah Ahamad,Elmer H. Marth +1 more
TL;DR: Inhibition of Listeria monocytogenes CA and V7 by of acetic, citric, and lactic acids at 7, 13, 21, and 35°C was investigated.
Journal ArticleDOI
Role of pH, lactate, and anaerobiosis in controlling the growth of some fermentative Gram-negative bacteria on beef.
TL;DR: Growth of S. liquefaciens and E.cloacae on vacuum-packaged beef muscle was dependent on the pH of the tissue and the oxygen transmission rate of the packaging film, and the concentration of L-lactate occurring in muscle of high pH did not prevent aerobic or anaerobic growth of any of the strains.
Journal ArticleDOI
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.
TL;DR: Beef strip loins were decontaminated by spraying with solutions of various food grade acids followed by vacuum packaging and storing at 4 ± 1°C and aerobic plate counts (APCs) of steaks fabricated from the acid treated loins that were stored for 0, 14, 28, 42, 56, 70 and 84 days were not significantly different (P > 0.05).
Related Papers (5)
Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies
Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review
James S. Dickson,M. E. Anderson +1 more