The potential use of organic acids in beef preservation industry

Acetic acid and lactic acid can inhibit growth of Gram negative bacteria particularly a pathogenic species. In food industries acetic acid and lactic acid were used as preservative. Current study is to immerse beef carcasses in acetic acid and lactic acid with E. coli strains BL21 (DE3), DH5a and an...

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Main Author:	Hama Faraj, Goran Sedeeq
Format:	Thesis
Language:	English
Published:	2014
Subjects:	R Medicine (General)
Online Access:	http://eprints.utm.my/id/eprint/48012/25/GoranSedeeqHamaMFBME2014.pdf
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id	my-utm-ep.48012
record_format	uketd_dc
spelling	my-utm-ep.480122017-08-11T05:55:54Z The potential use of organic acids in beef preservation industry 2014-05 Hama Faraj, Goran Sedeeq R Medicine (General) Acetic acid and lactic acid can inhibit growth of Gram negative bacteria particularly a pathogenic species. In food industries acetic acid and lactic acid were used as preservative. Current study is to immerse beef carcasses in acetic acid and lactic acid with E. coli strains BL21 (DE3), DH5a and an unknown strain. Beef carcass pieces were immersed in the E. coli suspension which contained (107 CFU/ml) for 30 seconds and left for 2 hours to allow E. coli to settle down on the surface of beef carcass. The beef carcass pieces were thereafter immersed in 1.0, 2.0 and 3.0% solutions of acetic acid and 1.5, 2.5 and 3.5% solutions of lactic acid for 30 seconds, then tap water was used to wash the samples. A clean specimen 5 x 5 cm was put on the surface of each sample. The count of E. coli on beef surface immersed in 1.0, 2.0 and 3.0% of acetic acid reduced by 0.87, 1.33 and 1.73 log CFU/ cm2, respectively also reduced by 1.1, 1.9 and 2.47 log CFU/cm2 for 1.5, 2.5 and 3.5% of lactic acid, respectively. The results showed that concentration of acetic acid and lactic acid had a significant effect to reduce E. coli count. The results also proved that lactic acid had greater effect on non-pathogenic E. coli rather than acetic acid. 2014-05 Thesis http://eprints.utm.my/id/eprint/48012/ http://eprints.utm.my/id/eprint/48012/25/GoranSedeeqHamaMFBME2014.pdf application/pdf en public masters Universiti Teknologi Malaysia, Faculty of Biosciences and Medical Engineering Faculty of Biosciences and Medical Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	R Medicine (General)
spellingShingle	R Medicine (General) Hama Faraj, Goran Sedeeq The potential use of organic acids in beef preservation industry
description	Acetic acid and lactic acid can inhibit growth of Gram negative bacteria particularly a pathogenic species. In food industries acetic acid and lactic acid were used as preservative. Current study is to immerse beef carcasses in acetic acid and lactic acid with E. coli strains BL21 (DE3), DH5a and an unknown strain. Beef carcass pieces were immersed in the E. coli suspension which contained (107 CFU/ml) for 30 seconds and left for 2 hours to allow E. coli to settle down on the surface of beef carcass. The beef carcass pieces were thereafter immersed in 1.0, 2.0 and 3.0% solutions of acetic acid and 1.5, 2.5 and 3.5% solutions of lactic acid for 30 seconds, then tap water was used to wash the samples. A clean specimen 5 x 5 cm was put on the surface of each sample. The count of E. coli on beef surface immersed in 1.0, 2.0 and 3.0% of acetic acid reduced by 0.87, 1.33 and 1.73 log CFU/ cm2, respectively also reduced by 1.1, 1.9 and 2.47 log CFU/cm2 for 1.5, 2.5 and 3.5% of lactic acid, respectively. The results showed that concentration of acetic acid and lactic acid had a significant effect to reduce E. coli count. The results also proved that lactic acid had greater effect on non-pathogenic E. coli rather than acetic acid.
format	Thesis
qualification_level	Master's degree
author	Hama Faraj, Goran Sedeeq
author_facet	Hama Faraj, Goran Sedeeq
author_sort	Hama Faraj, Goran Sedeeq
title	The potential use of organic acids in beef preservation industry
title_short	The potential use of organic acids in beef preservation industry
title_full	The potential use of organic acids in beef preservation industry
title_fullStr	The potential use of organic acids in beef preservation industry
title_full_unstemmed	The potential use of organic acids in beef preservation industry
title_sort	potential use of organic acids in beef preservation industry
granting_institution	Universiti Teknologi Malaysia, Faculty of Biosciences and Medical Engineering
granting_department	Faculty of Biosciences and Medical Engineering
publishDate	2014
url	http://eprints.utm.my/id/eprint/48012/25/GoranSedeeqHamaMFBME2014.pdf
_version_	1747817286320783360

The potential use of organic acids in beef preservation industry

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