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resumen

Resumen
Several studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to [ver mas...]
dc.contributor.authorCap, Mariana
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorMozgovoj, Marina Valeria
dc.contributor.authorSoteras, Trinidad
dc.contributor.authorSucari, Adriana
dc.contributor.authorSignorini, Marcelo
dc.contributor.authorLeotta, Gerardo
dc.date.accessioned2019-09-06T13:58:55Z
dc.date.available2019-09-06T13:58:55Z
dc.date.issued2019-07-05
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2019.107886
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0309174019302621
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5810
dc.description.abstractSeveral studies have been conducted to verify the decontamination potential of electrolyticallygenerated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid against Shiga toxin-producing Escherichia coli (STEC) in beef products. However, there is no consensus regarding their effectiveness. The aim of this study was to compare these four treatments under the same conditions and establish a ranking according to their effectiveness to inactivate STEC in fresh beef. Samples were inoculated with two levels of inoculum and rinsed for 15 s in 100 ml of antimicrobial solution treatment. Caprylic acid was the most effective treatment, followed by lactic acid and peroxyacetic acid. Electrolytically-generated hypochlorous acid had no effect. Sensory analysis showed no significant differences either in flavor or in color between samples treated with caprylic acid and reference samples. Caprylic acid appears to be an effective and viable alternative to conventional interventions frequently used for meat product decontamination.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 157 : 107886 (2019)es_AR
dc.subjectToxinseng
dc.subjectToxinases_AR
dc.subjectEscherichia colies_AR
dc.subjectBeefeng
dc.subjectCarne de Reses_AR
dc.subjectLactic Acideng
dc.subjectÁcido Lácticoes_AR
dc.subjectOctanoic Acideng
dc.subjectÁcido Caprilicoes_AR
dc.subjectcientifico
dc.subject.otherHypochlorous acideng
dc.subject.otherÁcido hipoclorosoes_AR
dc.subject.otherPeroxyacetic acideng
dc.subject.otherÁcido peroxiacéticoes_AR
dc.subject.otherCaprylic acideng
dc.subject.otherÁcido caprílicoes_AR
dc.subject.otherShiga Toxineng
dc.titleInactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acides_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Universidad Argentina de la Empresa. Facultad de Ingeniería y Ciencias Exactas ; Argentina.es_AR
dc.description.filFil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.es_AR
dc.description.filFil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Leotta, Gerardo. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout”. ; Argentina.es_AR


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