Organic acids have a long history of being utilized as food additives and preservatives for
preventing food deterioration and extending the shelf life of perishable food ingredients …

A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids
(lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles …

Salmonella, a food-borne pathogen, has a recurrent incidence in meat and poultry products.
Currently, cases of salmonellosis represent very important economic losses in many …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

Aims: To study and compare the efficacy of organic acids and chlorine dipping in inactivation
of Escherichia coli and Listeria monocytogenes on fresh‐cut iceberg lettuce. Methods and …

Methods for the removal of fecal contamination from beef carcass surfaces were evaluated
using a fecal suspension containing a rifampicin-resistant strain of either Escherichia coli …

The efficacy of organic acids for controlling Escherichia coli O157: H7 attached to beef
carcass tissue was determined using a pilot scale model carcass washer. Lean or adipose …

Many parameters govern the survival and growth of microorganisms in food. The acidity or
pH of a food can affect the type and number of microorganisms present in a product. All …

Organic acids have been shown to be effective in reducing the presence of pathogenic
bacteria on hot beef carcass surfaces; however, application for decontaminating chilled …

Means of controlling or even improving the safety of food products is to decontaminate the
carcasses or products during or at the end of the production line. The decontamination of …