M.  Raftari, F. Azizi  Jalilian, A.S.  Abdulamir, R.  Son, Z.  Sekawy, A.B.  Fatimah, 
    Novel Approaches of <I>E. coli</I> O157: H7 Decontamination,
    Research Journal of Medical Sciences,
    Volume 3,Issue 4,
    2009,
    Pages 158-162,
    ISSN 1815-9346,
    rjmsci.2009.158.162,
    (https://makhillpublications.co/view-article.php?doi=rjmsci.2009.158.162)
    Abstract: Researchers in the area of microbiological meat safety, in an attempt to reduce beef carcass contamination, try carcass-washing treatments as an effective method to control pathogenic bacteria. Spray wash treatments utilizing 3 concentrations (1, 1.5 and 2%) of acetic, lactic, propionic and formic acids were performed to evaluate their efficacy in reducing numbers of <I>Escherichia coli </I>O157: H7 on meat tissues at 4&plusmn;1&deg;C. The meat was decontaminated with hot water and then inoculated with <I>E. coli </I>O157: H7, which then was spray washed with organic acids for 15 sec separately. The population of <I>E. coli </I>O157: H7 significantly (p&lt;0.05) reduced after being spray washed with all treatments. The lethality effect of all organic acids according to the concentration was 2% concentration &gt;1.5% concentration &gt;1% concentration. Mean log reductions of <I>E. coli </I>O157: H7showed that the antibacterial effect of formic acid &gt;lactic acid &gt;acetic acid &gt;propionic acid. The results of this study also indicated that formic acid is a good antibacterial agent for decontaminating animals carcass surfaces.
    Keywords: Beef;Escherichia coli O157: H7;acetic acid;lactic acid;propionic acid and formic acid