Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats

• Sodium metasilicate and lactic acid are approved as antimicriobial interventions for meat.
• 4% LA and 4% SM are effective against pathogens on beef and pork steaks.
• Treating deli meats with 4% LA or 4% SM did not reduce L. monocytogenes.
• A post-packaging hot-water dip for deli meat both with and without an antimicrobial minimized microbial contamination.

Lactic acid (LA) and sodium metasilicate (SM) have been approved for use as antimicrobials on meat. The objectives were to determine optimum concentrations, temperatures and hot-water dips of LA and SM for reduction of Escherichia coli O157:H7, non-O157 Shiga-toxin producing E. coli (STEC), Salmonella spp., and Listeria monocytogenes on beef, pork and deli meats. LA was applied at 1, 2, 3, and 4% and SM was applied at 2, 3, 4, and 5%. SM4 and LA4 were the lowest concentrations most effective against all pathogens. LA4 and SM4, the combination of the two (LASM), and distilled water control were applied at 4, 25, and 60 °C. Temperature of application had no effect on pathogens. LA or SM alone were more effective in reduction of pathogens than LASM. Regardless of anti-microbial used in post-packaging lethality treatments, there were no differences in L. monocytogenes. Treating deli meats with LA or SM did not reduce L. monocytogenes. Both LA and SM can be applied to fresh beef and pork to decrease pathogens.