Short-Chain Fatty Acids as Sanitizers for Beef 1, 2, 3.

Formic, acetic and propionic acids in various combinations and individually were screened for antimicrobial efficacy and effect on meat color. Microorganisms tested were two pseudomonads, three coliforms, a Streptococcus sp., a Micrococcus sp., a spore-forming bottom yeast and three film yeasts which reproduced by budding. Variables tested were microorganism, pH, concentration of sanitizer and exposure time. When the 11 cultures were exposed to individual sanitizers and mixtures of them in three replications, 2% formic acid and 1% formic plus 1% acetic acid were most effective, destroying 84 and 73%, respectively, of the test cultures. Three microorganisms that were refractory to 2% acetic acid were usually killed by 2% formic acid. Addition of ascorbic acid to the sanitizer to reduce oxidation of the meat pigments resulted in lowered microbial counts. Color was not affected by addition of 1% ascorbic acid. With added 5% ascorbic acid, discoloration was noticeable but not extensive. There was no effect of pH on microbial destruction at the concentration of acid used, However, more microorganisms were killed as time of exposure to the acid was increased.