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

Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre‐chill and pork meat cuts post‐chill were assessed. Lactic acid treatments consisted of 2–5% solutions at temperatures of up to 80°C applied to carcasses by spra...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Chesson, Andrew, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Riviere, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Bolton, Declan, Bover‐Cid, Sara, de Knecht, Joop, Peixe, Luisa, Skandamis, Panagotis, Baù, Andrea, Martino, Carla, Messens, Winy, Sarno, Eleonora, Tomcikova, Daniela, Mortensen, Alicja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009387/
https://www.ncbi.nlm.nih.gov/pubmed/32625776
http://dx.doi.org/10.2903/j.efsa.2018.5482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009387/
https://www.ncbi.nlm.nih.gov/pubmed/32625776
http://dx.doi.org/10.2903/j.efsa.2018.5482

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