Karkas Etlerde Laktik Asit ile Dekontaminasyon

Abstract

Et ve et ürünleri bakteriyel bozulmaya karşı çok hassastır ve üretim sırasında birçok bakteriyel kontaminasyon kaynağına maruz kalmaktadır. Gıda güvenliğini sağlamak için birçok önlem alınıyor olsa da yeni nesil dekontaminasyon yöntemlerinin kullanımı sınırlıdır. Organik asitlerle dekontaminasyonun ise gıdaların dekontaminasyonunda kullanılmasının insan sağlığına uygun olduğu birçok otorite tarafından belirtilmiştir. Bu çalışmada karkas etinde laktik asitin dekontaminasyon çalışmalarının derlenmesi amaçlanmıştır. Çalışmalar, organik asitlerin farklı konsantrasyonlarda kullanılmasının ve/veya farklı dekontaminasyon teknikleri ile karkas etlerinde kullanılmasının patojenik mikroorganizmaları inhibe etmede son derece etkili olduğunu göstermektedir. Farklı dokular ve karkasın farklı yüzeyleri üzerinde çeşitli konsantrasyonlarda laktik asit ile dekontaminasyon tekniği uygulanarak çeşitli mikroorganizmalar üzerindeki inhibisyon seviyesi araştırılabilir. Ayrıca karkas kesim ve sevkiyat alanlarında farklı temas yüzeylerine çeşitli konsantrasyonlarda laktik asit ile dekontaminasyon tekniği uygulanabilmektedir.

Keywords

• laktik asit
• dekontaminasyon
• et mikrobiyolojisi

Lactic Acid Decontamination in Carcass Meat

Abstract

Meat and meat products are very sensitive to bacterial spoilage and are exposed to many sources of bacterial contamination during production. Although many measures are being taken to ensure food safety, the use of new generation decontamination methods is limited. Decontamination with organic acids, on the other hand, has been stated by many authorities to be suitable for human health to be used in decontamination of foods. In this study, it is aimed to compile the decontamination studies of lactic acid on carcass meat. Studies show that the use of organic acids in different concentrations and/or use in carcass meats with different decontamination techniques is extremely effective in inhibiting pathogenic microorganisms. The level of inhibition on various microorganisms can be investigated by applying the decontamination technique with lactic acid at various concentrations on different tissues and different surfaces of the carcass. In addition, decontamination technique with various concentrations of lactic acid can be applied on different contact surfaces in carcass slaughter and shipping areas

Keywords

• lactic acid
• Decontamination
• meat technology

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