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Development of a new technique for obtaining axenic meat

  • Food Microbiology
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Summary

A new technique for obtaining axenic meat is described. The procedure is based on the use of a liquid peracetic acid lock united with two isolators, permanently connected together. After immersion in a 3% solution of peracetic acid for 2 min, the surfaces of muscles obtained from pig, horse and cattle were shown to be completely decontaminated. Such meats appeared perfectly fit for gnotobiotic studies in the field of meat microbiology.

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Authors and Affiliations

  1. Laboratoire de Microbiologie I.N.R.A., C.R.Z.V. de Theix, F-63110, Beaumont, France

    J. Labadie, Ph. Gouet, Colette Serratore & Y. Riou

Authors
  1. J. Labadie
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  2. Ph. Gouet
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  3. Colette Serratore
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  4. Y. Riou
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Labadie, J., Gouet, P., Serratore, C. et al. Development of a new technique for obtaining axenic meat. European J. Appl Microbiol. 4, 67–73 (1977). https://doi.org/10.1007/BF01390672

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  • DOI: https://doi.org/10.1007/BF01390672

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