Microbial diversity of inoculated meat products treated with peracetic acid

Antimicrobial interventions are widely utilized in the meat and poultry processing industry as a way of reducing foodborne pathogens. For these interventions to be effective it is essential that we understand their impact on the microbiota of the product. The objective of this study is to evaluate the impact of peracetic acid (PAA), when used as a short-duration antimicrobial spray, on the microbiota of inoculated poultry thighs and beef trim.