Abstract
Experiments were conducted to determine the antimicrobial efficacies of peroxyacetic acid and other organic acids (fumaric acid; malic acid; citric acid; gluconic acid; levulinic acid; pyruvic acid; caprioc acid, caprylic acid, and capric acid) with and without a non-ionic surfactant (EG) on reduction of coliform, Escherichia coli O157:H7, and aerobic plate count (APC) bacteria on beef trimmings. Inoculated beef trimmings with E. coli O157:H7 were processed with antimicrobial treatments for 15 s with 0.2 g/L peroxyacetic acid and other organic acids (30 g/L) in combination with or without a non-ionic surfactant. Results suggest that most organic acids were effective in reducing the bacterial populations on inoculated beef trimming. Among organic acids, 30 g/L caprylic acid was highly effective in reducing more than 4.78, 4.73, and 2.48-logs of coliform, E. coli O157:H7, and APC populations respectively. The 30 g/L of the pyruvic acid was also found to be effective and reduced 1.84, 1.68, and 1.08 log10 CFU/g of coliform, E. coli O157:H7, and APC counts compared to the control. The highest concentration (at 30 g/L level) of the gluconinc acid tested in this study resulted in no reduction in coliform, E. coli O157:H7, and APC counts.
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