Document Type : Original Article
Authors
1
Food Hygiene Department, Faculty of Veterinary Medicine, Damanhour University, Egypt.
2
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University, Egypt
3
Veterinarian, Directorate of Veterinary Medicine, Damietta Governorate, Egypt
Abstract
This experimental study aimed to investigate the anti-microbial effect of some organic acids (OA) represented by Acetic and Lactic acids of (1 and 2%), and assess its reflection on the microbiological quality of dressed cattle carcasses slaughtered in Damietta city abattoirs. Samples were grouped according the concentration of the used acid to five groups, where each group consisted of five carcasses. Acids were applied as nozzle sprays over the external surface of the carcasses and kept for 20 minutes before swab sampling. Swabs were examined for aerobic plate count (APC), Enterobacteriacae count (EC), Coliform count (CC), Staphylococcus count (SC), mould and yeast counts before and after spraying. Results revealed significant reductions of the assessed microbial counts in both lactic and acetic acids of both concentrations, except fungal counts which revealed insignificant reductions for both acids. Moreover, Gram negative bacteria (Enterobacteriacae) which showed greater sensitivity to the used organic acids than Gram positive bacteria (Staphylococcus), where greater concentration gave greater reduction in the bacterial counts. Moreover, spray wash of lactic acid resulted in higher reduction of bacterial counts on meat surface than acetic acid. From the obtained results, organic acids showed safe, simple, efficient, cheap, and highly effective modality of meat decontamination, on addition, application of lactic acid 2.0% spray showed higher anti-bacterial effect, therefore, it is recommended to improve safety of sheep carcasses for industrial scales.
Keywords
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