The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review.

Davies Veli Nkosi,Louwrens Christian Hoffman,Johan Leon Bekker

doi:10.3390/foods10102293

Abstract

Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter.

Highlights

Food microorganisms can be found throughout meat processing plants
Most of the studies conducted were on processed meat products and poultry carcasses and a few were on red meat carcasses, and the usage of organic acids on fresh carcasses during slaughter still needs to be further investigated [13,16,17,18,19]
While it can be confirmed that decontamination can be used to effectively reduce the number of microorganisms, it must be viewed as a meat safety strategy to be added to existing programs of hygiene, such as the use of a two-knifes system during animal slaughter and dressing, prevention of animal hide from coming into contact with already dressed sides and meat inspection/trimming to physically remove visible contamination already implemented during slaughter [22]

Summary

Introduction

Food microorganisms can be found throughout meat processing plants. This suggests and highlights the importance of monitoring, controlling and ensuring that these organisms, especially pathogenic organisms, do not contaminate carcasses during slaughter [1,2]. It is noted that while carcass trimming on observable contaminated surfaces is mandatory during meat inspection, this practice could be seen as meat wastage and throwing away of good protein that is usable [8] In response to this challenge, many researchers expressed the possible effective use of decontamination strategies to remove organisms that could be present on carcasses before being released to consumers [9,10,11]. Meat of animal origin carries a significant number of microorganisms These organisms include but are not limited to Salmonella, Campylobacter and Escherichia coli and some strains of Listeria monocytogenes [7]. These microorganisms and many others must be identified, monitored and controlled in a food processing plant such as an abattoir [25]

Results

Discussion

Conclusion