Comparison of Lactic Acid, Peracetic Acid and Sodium Hypochlorite in Disinfection of Bovine Carcasses at a Meat Processing Plant in Bogota, Colombia

Abstract

Disinfection systems play an important role in reducing microbiological hazards in cattle carcasses. Disinfection is used in processing plants to decrease the number of pathogenic microorganisms present in the surface of the product. This study evaluated the efficacy of three disinfectants: lactic acid (0.9 ± 2%), peroxyacetic acid (100 ± 20 ppm) and sodium hypochlorite (100 ± 20 ppm) in reducing <em>Escherichia coli </em>and <em>Salmonella </em>spp. in the surface of bovine carcasses within the premises of a meat processing plant in the savanna of Bogota. Seventy-eight (78) cattle carcasses thate were visually contaminated during the slaughtering process, either with fecal matter or through ingestion, were selected; they were sampled before and immediately after applying the disinfectant by spraying with dosing machine. No significant differences between the three treatments (p> 0.05) were found in the reduction of <em>E. coli. </em>Lactic acid, peracetic acid and sodium hypochlorite had an average reduction of <em>E. coli </em>of 1.05, 1.38 and 1.01 log₁₀ UFC/cm², respectively. None of the samples taken had positive results for <em>Salmonella </em>spp. Considering the results as to efficacy, low cost at 0.9 ± 2% concentrations and handling advantages, it is recommended to implement lactic acid as carcass disinfectant in bovine meat processing plant facilities; in addition, such practices can be replicated in pig and poultry plants.