The in vitro bactericidal effects of the food decontaminants lactic acid and trisodium phoshate

Chemically decontaminating broiler meat for consumer safety is possible with lactic acid (LA) and trisodium phosphate dodecahydrate (TPD). The bactericidal activity of each of these agents in vitro against five different strains of Salmonella spp. was tested. Both agents were bactericidal for all strains in high concentrations, but they were not satisfactorily effective in low concentrations or/and a short duration of activity. The most resistant strain among the tested Salmonella spp. was Salmonella enteritidis serotype pt4, although TPD was more effective than LA. The findings partly explain 1. The reported increases of human foodborne infections from S. enteritidis serotype pt4, thus 2. The increasing need for new methods to effectively decontaminate meat and meat products.