## 4 Discussion
This dissociation of the acids also produces and accumulates anions, which determine homeostatic stress and metabolic perturbation of bacteria [21; 39]. Furthermore, organic acids are hydrophilic, and this trait enhances their antimicrobial activity since bacteria also tend to suspend in the water phase [41]. Another way to exert the antimicrobial action of weak acids is the promotion of oxidative stress, which changes and disrupts cell regulation and produces free radicals, leading to cell death [21; 40]. Regarding AV, the effects of acetic or peroxyacetic acid solutions sprayed on beef carcasses were reported by different authors on ACC, coliforms, and some staphylococcus strains [33; 41; 42]. As previously reported, in the present study, the values of MLs differed between CTR and AV mainly after T48 for some of the parameters considered. However, when compared with LA at the same sampling time, the AV values were similar to LA ones only for PCC, SC, and LABC. [PERSON] et al. [42] recorded comparable ML values between the carcasses treated with 2% lactic acid solution and 2% acetic acid solution. The similar values of microbial growth registered at T2 and T48 for the carcasses treated with AV suggest a bacteriostatic activity of this solution, as already reported on different bacterial populations in other types of food [43]. Furthermore, the effect of AV on the microbial population depends not only on organic acids (acetic acid) but also on polyphenols [44,45]. These latter compounds could affect microbial growth by increasing the duration of the lag phase (\(\lambda\), h) and decreasing the maximum growth rate (\(\mu\)max, Log CFU/mL/h) values [46]. Indeed, the antimicrobial activity of polyphenols is influenced by the compounds' structure, their concentration, and how they enter and modify the bacterial cell membrane [45,47]. The use of organic acids in decontamination strategies could represent a useful tool to reduce the level of MLs and also to inhibit several pathogens that could grow on wild boar carcasses [36]. Some authors in the literature assume that acids would have the potential to accelerate the oxidation of myoglobin and impart acidic odors or flavors to meat, but the literature abounds with disparity, and this could be attributable to the extent of variability in treatments [48]. [PERSON] et al. [48], in agreement with this study, reported that the decontamination of red meat carcasses with 1% to 2% of lactic or acetic acid had no impact on the sensory characteristics. The absence of sensory modification on the treated surface was also attributed to the fact that the lactic acid solution temporarily reduces the pH of the meat surface. However, due to the buffering capacity of the meat, the pH quickly returns to near-previous levels [5,49]. Taking into account the definition of CCP as \"a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level\" [50], in small slaughterhouses, such as the game handling establishments considered in trials, there are still controversies on the presence of production steps that would prevent, eliminate, or reduce the likely occurrence of a biological hazard to an acceptable level [51,52]. For this reason, the use of 2% LA solution on carcass surfaces should be considered in game meat establishments, as it could represent the only real CCP in this certified chain. The validation of this process, according to EC regulations, must be performed by adopting the aerobic colony count and _Enterobacteriaceae_ count as microbiological hygiene criteria [53]. Both of these counts were considered in this study and were reduced by treating carcasses with a 2% LA solution. Furthermore, the positive effects of LA solutions on food-borne pathogens have already been reported [54,55].