Abstract
In this research, chicken breast meat, chicken liver, calf chunks and calf minced meat samples were decontaminated with hot water treatment and inoculated with Listeria monocytogenes. Samples were spray washed and dipped with 2 % lactic acid and 1,5 % acetic acid + 1,5 % propionic acid combinations. Inoculated L. monocytogenes was found to be highly sensitive to acid combination treatment as compared to lactic acid alone. L. monocytogenes count of the spray washed chicken breast meat, chicken liver and beef samples was reduced by about 2,73-2,93 log cfu/g, 1,83-2,58 log cfu/g, 3,80-3,73 log cfu/g, respectively. L. monocytogenes count of the dipped chicken breast meat, chicken liver, calf chunks and calf minced meat samples was reduced by 2,54-2,78 log cfu/g, 1,26-2,03 log cfu/g, 3,92-3,91 log cfu/g, 3,81-3,81 log cfu/g respectively. Shelf-life of acid and acid combinations treated samples was increased 4 and 7 days. Meat spray washing or dipping with acid alone or acid combination
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