Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts.

Decontamination of beef carcasses and cuts is gaining increased attention in the slaughtering industry because microbes are a risk factor for beef spoilage. Organic acids (OAs) have been used as antibacterial agents to decontaminate beef carcasses and cuts from a variety of bacteria. Nevertheless, the antibacterial efficacy of OAs is concentration-dependent. High concentrations have residual risk and a negative impact on sensory attributes, whereas low concentrations result in poor effectiveness. To address these challenges, the antimicrobial effect of OA-coupled cold sterilization methods (electrostatic spray, electrolytic water, and plasma-activated water) utilized to reduce the growth of foodborne pathogens is critically discussed. This review presents the latest progress on molecular-level antibacterial mechanisms of OAs, including permeation of bacterial membranes, energy competition, inhibition of macromolecule synthesis, increased intracellular osmotic pressure, and induced acid-resistant responses. The potential antibacterial mechanisms of electrostatic spray, electrolytic water, and plasma-activated water-coupled OAs were further explored. These techniques could effectively reduce foodborne pathogens in beef carcasses and cuts, while maintaining sensory quality. This information provides a necessary theoretical basis for extending the application of OA-coupled cold sterilization methods in the beef slaughtering industry.The antibacterial mechanisms of organic acids and challenges were reviewed.Cold sterilization methods stimulate the antibacterial potential of organic acids.Organic acids coupled these methods have good consumer acceptance and compliance.They also have low-cost advantage and good application prospects.Coupling technologies can effectively make up for shortcomings of organic acids.