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Original Articles

Lactic acid as a decontaminant in slaughter and processing procedures

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Pages 277-282 | Published online: 01 Nov 2011

Keep up to date with the latest research on this topic with citation updates for this article.

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Zizhong Tang, Zhiqiao Zhao, Xulong Wu, Wenjie Lin, Yihan Qin, Hui Chen, Yujun Wan, Caixia Zhou, Tongliang Bu, Hong Chen & Yirong Xiao. (2023) A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects. Food Reviews International 39:8, pages 4835-4872.
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Dean O. Cliver & Zheko Kounev. (1990) Current Aspects of Food Safety under the Conditions of Modern Agriculture and Food Industry in the State of Wisconsin—USA. Biotechnology & Biotechnological Equipment 4:5-6, pages 16-21.
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Articles from other publishers (46)

Miao Zeng, Shu Yang, Luxuan Meng, Shiyu Jia, Liangrui Zhou, Xuemei Lao, Shengkui Tan & Yizhuang Zhou. (2023) Developing a de novo designed broth to rapidly recover lactic acid-injured Escherichia coli to ensure almost no multiplication during repair for precise enumeration. Food Control 153, pages 109937.
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Svetoslav Dimitrov Todorov, Virginia Farias Alves, Igor Popov, Richard Weeks, Uelinton Manoel Pinto, Nikolay Petrov, Iskra Vitanova Ivanova & Michael L. Chikindas. (2023) Antimicrobial Compounds in Wine. Probiotics and Antimicrobial Proteins.
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Wanida Laosee, Duangporn Kantachote, Worrapanit Chansuwan & Nualpun Sirinupong. (2022) Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties . Journal of Microbiology and Biotechnology 32:10, pages 1315-1324.
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Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Eugenia Lampi, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Declan Bolton, Sara Bover‐Cid, Joop de Knecht, Luisa Peixe, Panagotis Skandamis, Carla Martino, Winy Messens, Alexandra Tard & Alicja Mortensen. (2022) Evaluation of the safety and efficacy of lactic acid to reduce microbiological surface contamination on carcases from kangaroos, wild pigs, goats and sheep. EFSA Journal 20:5.
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Zhiqiao Zhao, Xulong Wu, Hong Chen, Yuntao Liu, Yirong Xiao, Hui Chen, Zizhong Tang, Qingfeng Li & Huipeng Yao. (2021) Evaluation of a strawberry fermented beverage with potential health benefits. PeerJ 9, pages e11974.
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L.C. Eastwood, T.M. Taylor, J.W. Savell, K.B. Gehring & A.N. Arnold. (2021) Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork. Meat Science 172, pages 108309.
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Santosh Anand, Surajit Mandal & Sudhir Kumar Tomar. (2017) Effect of Lactobacillus rhamnosus NCDC 298 with FOS in Combination on Viability and Toxin Production of Enterotoxigenic Escherichia coli. Probiotics and Antimicrobial Proteins 11:1, pages 23-29.
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Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Declan Bolton, Sara Bover‐Cid, Joop de Knecht, Luisa Peixe, Panagotis Skandamis, Andrea Baù, Carla Martino, Winy Messens, Eleonora Sarno, Daniela Tomcikova & Alicja Mortensen. (2018) Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts. EFSA Journal 16:12.
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Norasak Kalchayanand, Terrance M. Arthur, Joseph M. Bosilevac, John W. Schmidt, Steven D. Shackelford, Ted Brown & Tommy L. Wheeler. (2018) Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella. Journal of Food Protection 81:7, pages 1126-1133.
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Sirine Ben Slima, Naourez Ktari, Imen Trabelsi, Mehdi Triki, Molka Feki-Tounsi, Hafedh Moussa, Iskandar Makni, Ana Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas Perez & Riadh Ben Salah. (2017) Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages. LWT 86, pages 219-226.
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Sang Suk Kim, Kyung Jin Park, Hyun Joo An & Young Hun Choi. (2017) Phytochemical, antioxidant, and antibacterial activities of fermented Citrus unshiu byproduct. Food Science and Biotechnology 26:2, pages 461-466.
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T. Pragalaki, J.G. Bloukas & P. Kotzekidou. (2013) Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures. Meat Science 95:3, pages 458-464.
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J. Leps, K. Einschütz, N. Langkabel & R. Fries. (2013) Efficacy of knife disinfection techniques in meat processing. Meat Science 95:2, pages 185-189.
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AMANDA M. KING, RHONDA K. MILLER, ALEJANDRO CASTILLO, DAVEY B. GRIFFIN & MARGARET D. HARDIN. (2012) Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. Journal of Food Protection 75:9, pages 1589-1594.
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Devrim Beyaz & Mustafa Tayar. (2010) The Effect of Lactic Acid Spray Application on the Microbiological Quality of Sheep Carcasses. Journal of Animal and Veterinary Advances 9:13, pages 1858-1863.
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Oleksandr Tokarskyy & Douglas L. Marshall. 2010. Handbook of Meat Processing. Handbook of Meat Processing 263 286 .
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ALEJANDRO ECHEVERRY, J. CHANCE BROOKS, MARKUS F. MILLER, JESSE A. COLLINS, GUY H. LONERAGAN & MINDY M. BRASHEARS. (2009) Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef. Journal of Food Protection 72:8, pages 1616-1623.
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Angela Laury, Alejandro Echeverry & Mindy Brashears. 2009. Safety of Meat and Processed Meat. Safety of Meat and Processed Meat 31 53 .
Mohammed Salim Ammor & Baltasar Mayo. (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Science 76:1, pages 138-146.
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Salim Ammor, Grégoire Tauveron, Eric Dufour & Isabelle Chevallier. (2006) Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. Food Control 17:6, pages 454-461.
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Sundar Shrestha & Zhang Min. (2006) Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere. Journal of Food Engineering 72:3, pages 254-260.
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E.C. Okolocha & L. Ellerbroek. (2005) The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control 16:3, pages 217-225.
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GREGORY R. SIRAGUSA & JAMES S. DICKSON. (2006) Inhibition of Listeria monocytogenes on Beef Tissue by Application of Organic Acids Immobilized in a Calcium Alginate Gel. Journal of Food Science 57:2, pages 293-296.
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