Comparison of the efficacy of acetic acid and chlorine dioxide pre-chill spray washes in reducing populations of aerobic bacteria, Escherichia coli, coliforms and staphylococcus aureus on pork carcasses
Date
6-2016
Degree
Doctor of Veterinary Medicine
College
College of Veterinary Medicine (CVM)
Adviser/Committee Chair
Therese Marie A Collantes
Abstract
This study on decontaminating pork carcasses was designed to compare the effects of 50 ppm chlorine dioxide and three concentrations of acetic acid (1.25%, 2.5%, and 5%) as pre-chill washes in reducing the post-slaughter microbial populations. Twelve freshly slaughtered pork carcasses were sampled for surface bacterial contamination prior to being subjected to different spray wash treatments using chlorine dioxide and different concentrations of acetic acid as disinfecting agents. Subsequent samples were obtained after application of the treatments, and after 18 hours in chilled storage. Samples were inoculated onto Petrifilm? plates, incubated, and the number of viable colony forming units was quantified. Four types of bacterial populations ? total aerobic bacteria, Escherichia coli, coliforms, and Staphylococcus aureus ? were counted for each of the sampling stages. Results showed that treatments of 2.5% acetic acid did not differ significantly from that of standard 50ppm chlorine dioxide in reducing bacterial numbers across all bacterial groups, and that treatments with 5% acetic acid would produce greater reductions in initial contamination with aerobes, E. coli, and coliforms. Among areas sampled, pork belly cuts possessed the greatest post-slaughter contamination. Spray washing with 2.5% acetic acid may be a viable alternative to 50ppm chlorine dioxide in decontaminating pork carcasses.
Language
English
Location
UPLB College of Veterinary Medicine (CVM)
Call Number
LG 993.5 2016 V4 D46
Recommended Citation
Dela Cruz, Jon Ezra David Ira V., "Comparison of the efficacy of acetic acid and chlorine dioxide pre-chill spray washes in reducing populations of aerobic bacteria, Escherichia coli, coliforms and staphylococcus aureus on pork carcasses" (2016). Undergraduate Theses. 4675.
https://www.ukdr.uplb.edu.ph/etd-undergrad/4675
Document Type
Thesis