A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

• Published in: eFood (Amsterdam) 2023-08, Vol.4 (4), p.n/a
• Main Authors: Rossi, Gabriel Augusto Marques, Link, Daniella Tosta, Bertolini, Amanda Bezerra, Tobias, Fernando Luiz, Mioni, Mateus de Souza Ribeiro
• Format: Article
• Language: English
• Subjects: Bacteria; Beef; Contamination; Decontamination; E coli; Effectiveness; Enzymes; Flow charts; Food contamination; Food contamination & poisoning; Food industry; Food safety; Food security; Food spoilage; Hygiene; Meat; Meat quality; microbiology; Microbiota; Microorganisms; Organic acids; pathogens; Peracetic acid; pork; Poultry; Salmonella; Spoilage
• ISSN: 2666-3066; 2666-3066
• DOI: 10.1002/efd2.104

Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid‐susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments. We provided extensive information of factors that affect the efficacy of organic and peracetic acids on meat decontamination. Rarely the log reductions and temperature of solutions are presented in the literature. Modifications on physico‐chemical and sensory aspects of meat do not appear to be worrisome. Organic acids and peracetic acid efficacy are a good strategy for meat decontamination, despite a wide variation in the results. In loco validation must be performed before implementing these treatments in industries.