Table 1. Efficiency of chemical compounds in the reduction of pathogenic and spoilage microorganisms in meat

Chemical compounds	Meat	Microorganism	Decimal reduction (Log CFU) and other antimicrobial effects	Condition of application	References
Acidified sodium chlorite	Chicken	Campylobacter	Log 2 reduction	20 s	Chousalkar et al. (2019)
Chlorine dioxide	Minced beef	Escherichia coli+ Salmonella Typhimurium	Reductions in bacterial counts	200 ppm	Stivarius et al. (2002)
Acidified sodium chlorite+lactic acid	Beef	E. coli O157:H7	Reductions in bacterial counts	2% lactic acid+0.02% acidified sodium chlorite	Ransom et al. (2003)
Peroxyacetic acid+acidified sodium chlorite	Chicken	Campylobacter+ Salmonella	Reductions in bacterial counts	100 ppm peroxyacetic acid+225 ppm acidified sodium chlorite	McWhorter et al. (2023)
Trisodium phosphate	Beef	E. coli O157:H7+ S. Typhimurium	Reductions in bacterial counts	10% trisodium phosphate spray treatments	Cutter and Rivera-Betancourt (2000)
Trisodium phosphate	Rabbit	Total aerobic counts	Reductions in bacterial counts	8% trisodium phosphate for up to 15 s	Alonso-Calleja et al. (2024)
Trisodium phosphate	Chicken	S. Typhimurium	Reductions in bacterial counts	10% trisodium phosphate	Yoon and Oscar (2002)
Lactic acid	Beef	E. coli	2-Log reduction	0.02% peroxyacetic acid+acidified 0.16% sodium chlorite+2% lactic acid	Gill and Badoni (2004)
Lactic+citric acids	Chicken	Salmonella	2.3 Log CFU/mL reduction	Immersing containing a blend of lactic+citric acids for up to 20 s	Laury et al. (2009)
Lactic+citric acids	Chicken	Salmonella	1.3 Log CFU/mL reduction	Spray containing a blend of lactic+citric acids	Laury et al. (2009)
Lactic acid	Chicken juice	Salmonella	Reductions in bacterial counts	4% lactic acid	Milillo and Ricke (2010)
Lactic acid	Turkey breast	Salmonella enterica	Reductions in bacterial counts	3% lactic acid	Aykın-Dinçer et al. (2021)
Lactic acid	Beef	E. coli O157:H7 and Salmonella	Reductions in bacterial counts	2%–5% lactic acid	Casas et al. (2021)
Lactic acid	Beef	Total viable counts	Reduction of the total viable counts to less than 2 Log CFU	Spraying with 2%, 3%, 4% lactic acid	Han et al. (2020)
Lactic acid	Beef	Salmonella	3.4- and 2.8-Log reduction	10% lactic acid	Carlson et al. (2008)
Lactic acid	Beef	E. coli O157 and Salmonella	2.0-Log and 1.5-Log reductions	Spraying with 2%, 4% lactic acid	Harris et al. (2006)
Lactic acid	Beef	S. Typhimurium and Listeria monocytogenes	1.2 Log CFU/g reduction	15 s immersion in hot water (82°C)+2% lactic acid	Özdemir et al. (2006)
Lactic acid	Chicken	Salmonella	Reductions in bacterial counts	1% lactic acid solution	Deumier (2006)
Bacteriocins	Fermented sausage	L. monocytogenes, B. cereus and Lactobacillus spp.	Inhibition of bacterial growth	Inoculation of Lactobacillus curvatus 54M16	Casaburi et al. (2016)
Bacteriocins	Charque meat	Microbiological diversity	Decrease of deterioration potential	Inoculation of Lactococcus lactis subsp. lactis 69	Biscola et al. (2014)
Bacteriocins	Cooked meat	Listeria innocua	Decrease of bacterial growth	Sakacin Q produced by inoculated L. curvatus ACU-1	Rivas et al. (2014)
Nisin	Beef	S. Typhimurium and E. coli O157	Reductions of 1.8–3.5 Log/cm2 in bacterial counts	Nisin+50 mM ethylenediaminetetraacetic acid (EDTA)	Cutter and Rivera-Betancourt (2000)
Nisin	Beef	Brochothrix thermosphacta	Decrease of bacterial growth	Nisin+50 mM EDTA	Tu and Mustapha (2002)
Nisin+lactic acid	Beef	E. coli O157	Decrease of bacterial growth	Nisin+2% lactic acid	Mustapha et al. (2002)
Activated lactoferrin	Beef	E. coli O157:H7, S. Enteritidis and L. monocytogenes	2 Log CFU/g reduction in L. monocytogenes	4% Activated lactoferrin	Soyer et al. (2020)
Peracetic acid	Beef	E. coli O157:H7 Mesophilic bacteria Coliform counts	1.0/g0.2/g0.2/g	20 mg/L, rinsing for 15 s	Mohan and Pohlman (2016)
Peracetic acid	Beef	E. coli O26:H11/3392 E. coli O157:H7 S. Typhimurium	5.8/mL3.5/mL3.6/mL	200 mg/L, 300 s	Kalchayanand et al. (2016)
Peracetic acid	Chicken	Mesophilic bacteria and Salmonella strains	1.5/mL	700 mg/L, 20 s	Scott et al. (2015)