Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Abstract Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre‐chill and pork meat cuts post‐chill were assessed. Lactic acid treatments consisted of 2–5% solutions at temperatures of up to 80°C applied to carcasse...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Declan Bolton, Sara Bover‐Cid, Joop de Knecht, Luisa Peixe, Panagotis Skandamis, Andrea Baù, Carla Martino, Winy Messens, Eleonora Sarno, Daniela Tomcikova, Alicja Mortensen
Format: Article
Language:English
Published: Wiley 2018-12-01
Series:EFSA Journal
Subjects:
lactic acid
acetic acid
pork carcasses and cuts
toxicological safety
efficacy
antimicrobial resistance
Online Access:https://doi.org/10.2903/j.efsa.2018.5482

Internet

https://doi.org/10.2903/j.efsa.2018.5482

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