The survival and growth of acid-adapted mesophilic pathogens that contaminate meat after lactic acid decontamination

摘要: Lactic acid decontamination (LAD) may adapt pathogens to lactic acid. Such organisms have an increased resistance and can contaminate meat after LAD. The survival growth of adapted Campylobacter jejuni, Salmonella typhimurium. Escherichia coli O157: H7 Staphylococcus aureus inoculated on skin surface still warm pork belly cuts 2 h LAD was examined during chilled (4 degrees C) storage refrigeration abuse equivalent 12.5 C. included dipping in 1, or 5% solutions at 55 C for 120 s. brought sharp reductions pH, but these recovered with time approximately 1-1.5 pH units below that water-treated controls. A decrease the number cfu occurred 2-5% treated when less than 4.8-5.2. ranged from 0.1-0.3 log10, cm-2 E. over 1.7-2.4 log10 Camp. respectively. Increase temperature 4 reduced delayed numbers all except jejuni by a factor two. Deaths slightly exceeded those After initial decline, mesophilic decreased gradually rate similar Growth jenuni 4.8-5.2, slower Low acid-adapted H7, Salm. typhimurium Staph. aureus, hot LAD, did not cause health hazard, although microbiota intrinsic parameters (lactic content, pH) were created could advantage their growth.