Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins

Kang, Seoknam;Jang, Aera;Lee, Sang Ok;Min, Joong Seok;Kim, Il Suk;Lee, Mooha

  • Received : 2002.04.23
  • Accepted : 2002.10.22
  • Published : 2003.01.01


The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.


Lactic Acid;Citric Acid;Acetic Acid;Salmonella Typhimurium;Total Plate Counts;Coliforms


  1. Chung, K. C. and J. M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food. Sci. 35(3):326-328.
  2. Garbutt, J. 1997. Essentials of food microbiology. The Bath Press, Bath, Great Britain. pp. 74-77.
  3. Osthold, W., H. K. Shin, J. Dresel and L. Leistner. 1984. Improving the storage life of carcasses by treating their surfaces with an acid spray. Fleischwirtschaft 64:828.
  4. Federic. T. L., M. F. Miller, L. D. Thomson and C. B. Ramsey. 1994. Microbiological properties of pork cheek meat as affected by acetic acid and temperature. J. Food. Sci. Vol. 59. No.2. 300-302.
  5. Fu, A.-H., J. G. Sebranek and E. A. Murano. 1994. Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays. J. Food Sci. 59(2):306-309.
  6. Ouattara, B., R. E. Simard, R. A. Holley, G. J. -P. Piette and A. Begin. 1997. Inhibitory effect of organic acids upon meat spoilage bacteria. J. Food Prot. 60(3):246-253.
  7. Tamblyn, K. C. and D. E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. J. Food Prot. 60(6):629-633.
  8. Doores, S. 1993. Organic acids. In: Antimicrobials in Foods (Ed. A. L. Branene and P. M. Davidson). Marcel Dekker, Inc. pp. 75-108.
  9. Prasai, R. K., G. R. Acuff, L. M. Lucia, D. S. Hale, J. W. Savell and J. B. Morgan. 1991. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. J. Food Prot. 54:868-872.
  10. Goddard, B. L., W. B. Mikel, D. E. Conner and W. R. Jones. 1996. Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at $-1^{\circ}C$ for 112 days. J. Food Prot. 59(8):849-853.
  11. SAS. 1995. SAS User's Guide. SAS Institute, Gary, NC, USA.

Cited by

  1. Effect of a Combination of Low Level Ozone and Metal Ions on Reducing Escherichia coli O157:H7 and Listeria monocytogenes vol.18, pp.4, 2013,
  2. The use of lysozyme to prepare biologically active chitooligomers vol.25, pp.1, 2015,
  3. Bactericidal Efficacy of a Disinfectant Spray Containing a Grapefruit-seed Extract, Citric acid, Malic acid and Benzalkonium Chloride against Salmonella Typhimurium and Brucella ovis vol.31, pp.4, 2016,
  4. serovar Typhimurium as a test organism vol.18, pp.2, 2017,