Spray washes of organic acids to decontaminate pork carcass tissues in India

Medical and commercial requirements to extend safe, high quality shelf life of food, have focussed attention on decontamination systems. Organic acid sprays of acetic, propionic and lactic at 3Kg/cm\u27 pressure and 1%, 2% and 3% concentrations, individually and in combination, were used to decontaminate pork samples. It was observed that out of 3 acids lactic acid at 2% was found to reduce the total viable count (TVC) by 0.07 log units whereas the combination treatment of 3% acetic and propionic acids resulted in 0.09 log unit reduction of TVC without affecting the color and odour score. The shelf life, on analysis, was sound to almost double at refrigeration storage as compared to control. Thus, 2 % lactic acid and 3% acetic + propionic acids offer scope for reduction in microflora and suppression of pathogen proliferation on pork samples during refrigeration storage and transport, thereby improving meat quality and shelf life

A comparison of microbial contamination on sheep/goat carcasses in a modern Indian abattoir and traditional meat shops

The microbial load on sheep/goat carcasses was investigated in Deonar abattoir and traditional meat shops in Mumbai. A total of 96 swab samples from carcass sites were collected and analysed from the abattoir, while 144 swab samples from carcass sites were analysed from three meat shops. These samples were processed for total viable count (TVC) and differential counts. The average TVC after flaying, evisceration and washing in the abattoir was 5.51 ± 0.36, 6.06 ± 0.53 and 5.13 ± 0.58 CFU/cm2, respectively. Pooled average TVC in the shops after flaying, evisceration and washing was 5.83 ± 0.42, 6.48 ± 0.27 and 6.17 ± 0.41 log CFU/cm2, respectively. Statistical analysis revealed a highly significant difference (P < 0.01) among TVC counts after washing between abattoir and the shops. The highest prevalence of Micrococcus spp. and S. epidermidis was noticed during various operations in both the abattoir and the shops. Although Salmonella spp. could not be isolated from any of the carcass sites in the abattoir, in the shops it showed 16.4% prevalence at all the sites irrespective of operations. Overall study revealed that level of contamination in the traditional meat shops was significantly higher compared to the abattoir. However, the microbial contamination in the abattoir is also high if we compare these results to the reports from developed countries and do not conform to EU specifications. The findings of this study reflect the hygiene status of meat production in the developing world. © 2006 Elsevier Ltd. All rights reserved