Inhibitory effects of different decontamination agents on the levels of Listeria monocytogenes in the experimentally inoculated raw beef samples in the laboratory conditions [Laboratuvar Koşullari{dotless}nda Çiǧ Si{dotless}ǧi{dotless}r Etlerine Deneysel Olarak Inoküle Edilen Farkli{dotless} Dekontaminasyon Ajanlari{dotless}ni{dotless}n Listeria monocytogenes seviyesi Üzerine Baski{dotless}layi{dotless}ci{dotless} Etkisi]

This study aimed at comparing the inhibitory effects of various decontamination agents (1% lactic acid,2% lactic acid,2% acetic acid,0.1% acidified sodium chloride,0.1% sodium acetate,and 0.1% cetylpridinium chlorine) on experimentally contaminated raw beef samples with listeria monocytogenes being a significant pathogen microorganism for public health. the highest level of bacterial inhibition was determined in the meat samples treated with 2% lactic acid while the lowest level was in the samples treated with 0.1% acidified sodium chloride. it is very important to specify that initial bacterial load of carcases,the decontamination technique applied,and the characteristics of acids used (dissociated or undissociated,ph,amount,percentage,application temperature,and different combinations) are essential parameters to be taken into account in the process of reducing microorganism on raw meat samples.