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

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversity of Vila Velha-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorRossi, Gabriel Augusto Marques-
Autor(es): dc.creatorLink, Daniella Tosta-
Autor(es): dc.creatorBertolini, Amanda Bezerra-
Autor(es): dc.creatorTobias, Fernando Luiz-
Autor(es): dc.creatorMioni, Mateus de Souza Ribeiro-
Data de aceite: dc.date.accessioned2025-08-21T15:59:45Z-
Data de disponibilização: dc.date.available2025-08-21T15:59:45Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-08-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/efd2.104-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/304214-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/304214-
Descrição: dc.descriptionMeat 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.-
Descrição: dc.descriptionDepartment of Veterinary Medicine University of Vila Velha, Espírito Santo-
Descrição: dc.descriptionDepartment of Animal Production and Preventive Veterinary Medicine São Paulo State University-UNESP-
Descrição: dc.descriptionDepartamento de Patologia Reprodução e Saúde Única Via de acesso Paulo Castellane Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista-
Descrição: dc.descriptionDepartment of Animal Production and Preventive Veterinary Medicine São Paulo State University-UNESP-
Descrição: dc.descriptionDepartamento de Patologia Reprodução e Saúde Única Via de acesso Paulo Castellane Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista-
Idioma: dc.languageen-
Relação: dc.relationeFood-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbeef-
Palavras-chave: dc.subjectmicrobiology-
Palavras-chave: dc.subjectpathogens-
Palavras-chave: dc.subjectpork-
Palavras-chave: dc.subjectpoultry-
Palavras-chave: dc.subjectspoilage-
Título: dc.titleA descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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