Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Malicki A. , Brużewicz S. 2003. EFFECT OF LACTIC ACID AND ASCORBIC ACID ON SURVIVAL OF LISTERIA MONOCYTOGENES IN THE RAW BEEF STORED UNDER REFRIGERATION, EJPAU 6(2), #03.
Available Online: http://www.ejpau.media.pl/volume6/issue2/veterinary/abs-03.html

ABSTRACT

The purpose of the experiment was the estimation of L. monocytogenes survival in the raw beef samples stored under the refrigeration. We also tried to verify the potential inhibitory effect against the test bacteria of the separately added organic acids (10% lactic acid or 10% ascorbic acid) or their mixture in equal proportions, applied on the meat with the surface spraying technique. The treatment with the organic acids did not affected the pH of the meat, which was similar as in the control samples. The water activity of the chilled beef was not significantly altered and amounted about 0,98 in course of the entire experiment. The acid application significantly decreased the survival of L. monocytogenes (by 1.2 and 3.7 log on total for lactic acid and the mixture of the acids, respectively). The reduction was the most efficient after the application of the organic acid mixture, when it was more than twice faster than in case of the addition of ascorbic or lactic acid alone.

Key words: Listeria monocytogenes, raw beef, lactic acid, ascorbic acid.

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