MICROBIOLOGICAL ANALYSIS OF THE USE OF SURFACE PERACETIC ACID PARTS BOVINE

Each year, at least two billion people worldwide suffer from some poisoning or foodborne infection, making this one of the major public health problems in the world. Peracetic acid is a strong oxidizing agent acting on the cell wall and within the microbial cell which damages the enzyme system causing the destruction of the microorganism. The objective of the study is to assess the microbiological action of peracetic acid applied to the surface of bovine Duckling (Vastus lateralis). The type of meat chosen is of bovine origin. The specific cut chosen is the "duck" first cut, lying at the rear steer suitable for baked, steaks and sauces. The sanitization procedure will be performed with the immersion of cattle parts in concentrations of 0.2%, 0.6% and 1%, as well as a group that would not penetrate the sanitization (Witness), we used a completely randomized design in 4x4 factorial design, with four treatments and four storage periods (0, 15, 30, and 45 days). The immersion time in the sanitizing was 10 seconds for all samples. Microorganisms analyzed were total coliforms, thermotolerant coliforms and Salmonella and Staphylococcus coagulase positive. The results showed that the microbial load after sanitization was stable up to 45 days and lower counts compared to the control sample. The best concentration observed within the time scale for the outdoor area was 1%, demonstrating stability of the results from the zero-day test.