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Abstract
Meat is an important vehicle for food–borne disease such as salmonellosis and campylobacteriosis. Lactic acid decontamination (LAD) of fresh meat surfaces can be used as a part of hazard analysis and critical control point (HACCP) schemes to reduce the number of pathogens on freshly slaughtered meat carcasses. Lactic acid is suitable for this purpose because it is a natural constituent of meat and a substance generally recognized as safe.
Preservation of foods has long employed a combination of factors in which acids have played an important role (Knochel and Gould, 1995).
Other acids including acetic, fumaric, propionic and lactic, are often added to foods to prevent or delay the growth of pathogenic or spoilage bacteria. The inhibitory effect of acids on microbial growth has long been used to preserve foods from spoilage. While much of the effect can be accounted for by pH, it is well known that different organic acids vary considerably in their inhibitory effects (Podolak et al., 1996).