A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices avoid meat contamination, several decontaminating strategies have been studied. This review discusses mechanisms action organic acids peracetic acid, factors that affect their efficacy, compiles information about microbiological sensorial effects on meat. Factors efficacy include species microorganisms, acid-susceptibility within same species, initial contamination degree, acid used concentration, pH volume solutions, methods application, contact time, steps flowchart where treatment occurred quantity applications, site carcass/meat treated tissues composition, combinations with other treatments. Inspite amount available data, log reductions standard deviations temperature solutions applied are rarely presented; studies lack solutions. strategy will helpful for industries, contributing enhanced security safety. However, in loco validation must performed before implementing these