| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000392637 |
| ISSN: | 1516-8913 |
| Autors: | Brustolin, Jean Carlos1 Dal Pisol, Andreia1 Steffens, Juliana1 Toniazzo, Geciane1 Valduga, Eunice1 Luccio, Marco di2 Cansian, Rogerio Luis1 |
| Institucions: | 1Universidade Regional Integrada do Alto Uruguai e das Missoes, Departamento de Engenharia de Alimentos, Erechim, Rio Grande do Sul. Brasil 2Universidade Federal de Santa Catarina, Departamento de Engenharia Quimica e Engenharia de Alimentos, Florianopolis, Santa Catarina. Brasil |
| Any: | 2014 |
| Període: | Nov-Dic |
| Volum: | 57 |
| Número: | 6 |
| Paginació: | 954-961 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacter ia and Salmonella ) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lact ic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in car casses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid concentration and in uncontaminated carcasses, it was water pressure. Th e use of 8 bar pressure of the wash water without lactic acid caused a reduction in mesophilic bacteria and enter obacteria, for both the contaminated and uncontaminated carcasses, with results statistically equal to each other, and significantly lower than the initial counts. The water pressure at 8 bar reduced the percentage of carcass es with Salmonella in contaminated carcasses |
| Disciplines | Química, Biología |
| Paraules clau: | Química de alimentos, Bacterias, Porcinos, Carne, Cerdos, Descontaminación, Agua, Acido láctico, Salmonella, Sanidad |
| Keyword: | Chemistry, Biology, Food chemistry, Bacteria, Swine, Meat, Pigs, Decontamination, Water, Lactic acid, Salmonella, Sanitation |
| Text complet: | Texto completo (Ver PDF) |
