Microbiological characteristics of minced Beef treated with Lemon Juice (Citric acid)

Abstract

Meat can undergo many changes and Considers a perfect media for a large number of pathogenic and putrefaction microorganisms during primary and further processing. Several techniques are depended for food preservation, including chemical, physical as well as biological methods., The use of food preservatives to prevent microbial growth is one of the most common and effective approaches to ensuring food safety. However, growing of pathogenic bacteria over the health risks associated with chemical preservatives have increased interest in natural alternatives. Natural preservatives exhibit potent antimicrobial activity while significantly reducing potential health risks.
The goal of this study is to check the impacts of lemon of lemon juice (citric acid) on the total bacterial count in minced meat of beef and the computational efficiency of bacterial systems to improve that sanitary quality of minced beef meat before cooking and eating. Inactivation of total bacterial count by lemon juice (citric acid) may provide the practical with simple method to ensuring beef minced safety food.
Minced beef samples were separately inoculated with high levels of each bacterial count, then treated with various concentration of fresh citric acid (2.5%, 5%, 7.5% with 10 %) over multiple exposure times (3, 6, 12 and 24 hrs).
The results revealed that adding citric acid in different concentrations led to a reduction in total bacteria count of between (41.3%) and (19.8%) log CFU/ml, while adding lemon juice in different concentrations and times resulted in a reduction of between 19.6 and 12 log CFU/ml. Citric acid demonstrated concentration- and time- dependent antibacterial activity, showing minimal early inhibition at low levels but increasing efficacy over extended duration and higher concentration.