Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina.
Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Meat Sci. 2019 Nov;157:107886. doi: 10.1016/j.meatsci.2019.107886. Epub 2019 Jul 8.
Several studies have been conducted to verify the decontamination potential of electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 mL of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.
已经有几项研究旨在验证电解生成的次氯酸、过氧乙酸、乳酸和辛酸对牛肉制品中产志贺毒素大肠杆菌（STEC）的去污潜力。然而，这些方法的有效性尚未达成共识。本研究旨在相同条件下比较这四种处理方法，并根据其在新鲜牛肉中灭活 STEC 的有效性进行排名。样本用两种接种水平进行接种，然后在 100 毫升抗菌溶液处理中冲洗 15 秒。辛酸是最有效的处理方法，其次是乳酸和过氧乙酸。电解生成的次氯酸没有效果。感官分析表明，用辛酸处理的样品与对照样品在风味和颜色方面没有显著差异。辛酸似乎是一种有效且可行的替代传统干预措施，常用于肉类产品的去污。
