Lactic acid spray improves pork safety: study

Feb 11, 2019

Researchers have found that applying a 4 percent concentration of lactic acid spray to pig carcasses at slaughter and on retail pork cuts post-slaughter improves microbiological safety.

The study, which evaluated the intervention efficiency of sprays containing 2 percent and 4 percent concentrations of lactic acid spray, involved the application of the sprays to pig carcass surfaces at the end of the slaughter line. Samples were collected from both carcass surfaces after bleeding and evisceration and from retail cuts 24?hours after chilling/spraying.

Significantly greater reductions in all bacterial species detected were observed on the carcasses and retail cuts of pork meat that were sprayed with lactic acid, particularly at the 4 percent level.

Read the abstract online at the International Journal of Food Microbiology.

Source : Meatingplace

Video: Sweetener Effects on Gut Health - Dr. Kwangwook Kim

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Kwangwook Kim, Assistant Professor at Michigan State University, discusses the use of non-nutritive sweeteners in nursery pig diets. He explains how sucralose and neotame influence feed intake, gut health, metabolism, and the frequency of diarrhea compared to antibiotics. The conversation highlights mechanisms beyond palatability, including hormone signaling and nutrient transport. Listen now on all major platforms!

“Receptors responsible for sweet taste are present not only in the mouth but also along the intestinal tract.”

Meet the guest: Dr. Kwangwook Kim / kwangwook-kim is an Assistant Professor at Michigan State University, specializing in swine nutrition and feed additives under disease challenge models. He earned his M.S. and Ph.D. in Animal Sciences from the University of California, Davis, where he focused on intestinal health and metabolic responses in pigs. His research evaluates alternatives to antibiotics, targeting gut health and performance in nursery pigs.