REDUCTION OF BACTERIAL-POPULATIONS ON VACUUM-PACKAGED GROUND-BEEF PATTIES WITH FUMARIC AND LACTIC ACIDS

The effects of fumaric and lactic acid on the total numbers of aerobic , psychrotrophic, and coliform bacteria on vacuum-packaged ground beef patties at 0, 1, 3, 5, 7, 10, and 14 days of storage at 4 degrees C w ere studied. Fumaric acid treatments resulted in greater reductions in microbial growth than lactic acid treatments. When 5.0% fumaric acid was used, the lag phase was prolonged and microbial growth was reduced (P < 0.05), with total aerobic, psychotrotrophic, and coliform popula tions reaching net maximum growths of only 1.46, 1.44, and 0.98 log un its, respectively, after storage at 4 degrees C for 10 days. Increasin g the acid concentrations significantly decreased the growth of all mi croorganisms. The 5.0% lactic acid was the most inhibitory against col iforms, resulting in a 3.88-log unit reduction after 10 days of storag e.