Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

CAP, MARIANA; VAUDAGNA, SERGIO; MOZGOVOJ, MARINA; SOTERAS, TRINIDAD; SUCARI, ADRIANA; SIGNORINI, MARCELO; LEOTTA, GERARDO

MEAT SCIENCE

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2019

0309-1740

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 its effectiveness. The aim of this study was to compare these four treatments under the same conditions in order to establish an efficacy ranking to inactive STEC in fresh beef. Samples were inoculated with 2 levels of inoculum and rinsed for 15 s in 100 ml of antimicrobial solution treatment. The most effective treatment was caprylic acid followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid showed no effect. Sensorial analysis was performed and no significant differences were found neither in flavor nor in color between samples treated with caprylic acid and reference samples. Caprylic acid appears as an interesting alternative to conventional interventions frequently used for meat products decontamination.