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Review

The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review

1
Department of Environmental Health, Tshwane University of Technology, Pretoria 0001, South Africa
2
Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
3
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd., Coopers Plains, Brisbane 4108, Australia
*
Author to whom correspondence should be addressed.
Academic Editors: Raffaella Branciari and David Ranucci
Foods 2021, 10(10), 2293; https://doi.org/10.3390/foods10102293
Received: 31 July 2021 / Revised: 21 September 2021 / Accepted: 23 September 2021 / Published: 28 September 2021
Wild ungulate species provide a much-needed protein source to many communities in developed and developing countries. Frequently, these game meat animals are slaughtered, and the meat is unknowingly contaminated by microorganisms and released to the unsuspecting public. This review investigates the global usage of organic acids (lactic and acetic acids) as microbial decontamination strategies during slaughter. The results show that there is a more open-minded approach to adopting possible decontamination plans as a tool to improve meat safety during slaughter. Developed countries continue to adopt these strategies, while developing countries are lagging behind. While decontamination of carcasses can lead to a reduction of microbial load on these carcasses, this strategy must not be seen as a replacement of hygiene management during the animals’ slaughter. View Full-Text
Keywords: abattoir; illegal slaughter; wild ungulate abattoir; illegal slaughter; wild ungulate
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MDPI and ACS Style

Nkosi, D.V.; Bekker, J.L.; Hoffman, L.C. The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review. Foods 2021, 10, 2293. https://doi.org/10.3390/foods10102293

AMA Style

Nkosi DV, Bekker JL, Hoffman LC. The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review. Foods. 2021; 10(10):2293. https://doi.org/10.3390/foods10102293

Chicago/Turabian Style

Nkosi, Davies V., Johan L. Bekker, and Louwrens C. Hoffman. 2021. "The Use of Organic Acids (Lactic and Acetic) as a Microbial Decontaminant during the Slaughter of Meat Animal Species: A Review" Foods 10, no. 10: 2293. https://doi.org/10.3390/foods10102293

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