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Influence on week organic acids on pathogens on swine carcasses

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dc.contributor.author Dan, Sorin Daniel
dc.contributor.author Mihaiu, Marian
dc.contributor.author Reget, Oana
dc.contributor.author Oltean, Delia
dc.contributor.author Tăbăran, Alexandra
dc.date.accessioned 2021-05-10T11:48:59Z
dc.date.available 2021-05-10T11:48:59Z
dc.date.issued 2017
dc.identifier.citation Dan, Sorin Daniel, Marian Mihaiu, Oana Reget, Delia Oltean, Alexandra Tăbăran. 2017. "Influence on week organic acids on pathogens on swine carcasses". Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 60 (2): 265-273. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1191
dc.description.abstract The aim of this research was to assess the efficiency of organic acids regarding the main pathogens as Salmonella, Listeria, Campylobacter, Escherichia and Yersinia on pork meat. The fresh meat samples were collected from a slaughterhouse located in Cluj County. The samples were sterilized using UV radiation for 30 minutes and afterword’s contaminated with reference strains of above mentioned pathogens. The samples were subjected to decontamination operation by using solutions of organic acids (acetic, lactic and citric acid) in concentration of 1%, 2% and 3%. After decontamination were isolated and detected microorganisms. Statistic analyses of the results revealed that the investigated pathogens have a different sensitivity to the action of acid solutions, their sensitivity in ascending order being: Escherichia, Listeria, Salmonella, Yersinia, Campylobacter, so the strains of Campylobacter are the most sensitive to the action of the decontaminating agents and germs of Escherichia are the least sensitive. Among the organic acids, the most efficient appears to be lactic acid, followed by acetic acid and less efficient citric acid. The greatest reduction of germs was determined by the concentration of 3%. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iasi en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject pathogens en_US
dc.subject decontamination methods en_US
dc.subject organic acids en_US
dc.subject swine carcasses en_US
dc.title Influence on week organic acids on pathogens on swine carcasses en_US
dc.type Article en_US
dc.author.affiliation Sorin Daniel Dan, Marian Mihaiu, Oana Reget, Alexandra Tăbăran, University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Department of Animal Production and Food Safety, Cluj-Napoca, Romania
dc.author.affiliation Delia Oltean, Sanitary Veterinary and Food safety laboratory Alba County, Department of Food Microbiology, Alba Iulia, 7A Lalelelor Street, Alba County
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 60
dc.issue 2
dc.publicationDate 2017
dc.startingPage 265
dc.endingPage 273
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)