The Effect of Lactic Acid Spray Application on the Microbiological Quality of Sheep Carcasses


JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.9, no.13, pp.1858-1863, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 13
  • Publication Date: 2010
  • Doi Number: 10.3923/javaa.2010.1858.1863
  • Page Numbers: pp.1858-1863
  • Keywords: Carcass, sheep, decontamination, microbiological quality, lactic acid, investigated, MICROBIAL DECONTAMINATION, HOT-WATER, LISTERIA-MONOCYTOGENES, ESCHERICHIA-COLI, ORGANIC-ACIDS, MEAT, BEEF, BACTERIA, TECHNOLOGIES, ATTACHMENT


This study was conducted to decontaminate sheep carcasses by spraying lactic acid solutions in two different concentrations (1 and 2%). The microbiological quality of carcasses and the effects of lactic acid spraying after slaughter and one day cold storage were determined. Commercial lactic acid solutions (1 and 2%) were sprayed to the sheep carcasses for 30 sec just before cold storage in a commercial slaughterhouse belonged to a private company located in Bursa. Sampling was carried out 30 min after spraying and after 24 h cold storage. A total of 400 samples were examined for Total Viable Count (TVC), the number of coliforms and Escherichia coli. A total of 1.57, 2.69 and 2.06 log cfu cm(-2) reductions in the numbers of TVC, the number of coliforms and E. coli were obtained when 1% lactic acid concentration was applied. The reduction rates for these microorganisms were 1.77, 2.98 and 2.23 log cfu cm(-2), respectively when 2% lactic acid was applied. Following a 24 h cold storage the TVC, the number of coliforms and E. coli numbers reduced 1.30, 2.16 and 1.59 log cfu cm(-2) in the 1% lactic acid treated samples when compared with untreated control samples. The reductions in the numbers of TVC, the number of coliforms and E. coli in 2% lactic acid treated samples after 24 h of cold storage were 1.67, 2.31 and 1.76 log cfu cm(-2), respectively. As a result, application of 2% lactic acid was more effective than 1% lactic acid application on the microorganisms investigated. It could be suggested that 2% lactic acid application with proper hygiene and handling procedures could provide safer meat/meat products.