Professional paper
https://doi.org/10.31727/m.25.6.3
Application of organic acids in the decontamination of slaughtered animals' carcasses
Meri Blažević
; Veterinarska stanica Sisak, Sisak, Hrvatska
Marta Kiš
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Željka Cvrtila
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Nevijo Zdolec
; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
Microbiological contamination of the surface of animal carcasses inevitably occurs during processing in the slaughterhouse or is the result of serious hygienic-technological failures. The aim of all measures of good hygiene and production practice is to achieve the best possible microbiological status of the carcass, i.e. the lowest possible population of contamination indicator bacteria and a reduction in the incidence of pathogenic bacteria. Sometimes these measures are ineffective and the carcass is decontaminated, usually with warm water or mild solutions of organic acids, lactic acid, or acetic acid. The success of decontamination of carcasses with organic acids depends on numerous factors: the level of initial contamination, the type and sensitivity of a particular type of microorganism, the method of application of the organic acid solution and the duration of exposure, the concentration and pH, the temperature of the acid and the treated carcass, the pressure of application, and the combination of the above factors. Chemical decontamination should not have harmful effects on the final product or the environment. In no case should decontamination be considered a substitute for good hygienic practice, or a means of resolving irresponsible, unhygienic carcass processing.
Keywords
meat safety; decontamination; organic acids; microorganisms
Hrčak ID:
312419
URI
Publication date:
14.12.2023.
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