Steam B- Bacterial Beef Carcasses aerobic bacteria were reduced Kochevar, Sherri L., John Vacuuming Contamination steam vacuumed approximately 1.5 log units with both N. Sofos, Robert R. Bolin, of knife trimmed knife trimming and steam vacuuming. James O. Reagan, and Gary to remove visible When there was no visible C. Smith 1997. Steam fecal contaimination steam vacuuming Vacuuming as a Pre- contamination reduced the aerobic plate count by Intervention to about 0.5 log units Decontaminate Beef Carcasses. Journal of Food Protection. 60 (2) 107-113. Dehairing B- No post-dehairing Carcass sides should be washed with Newel, K.W., and L.P. Salmonella contamination rinse of pork high-pressure spray inside and out and Williams. 1971. The control carcasses immediately placed in chill room with of affecting Salmonella minimal handling and the meat swine and man. Journal of Post-dehairing rinse of pork temperature maintained at or below the American Veterinary 45˚F (7.1˚C) to reduce the prevalence Medical Association. 158 carcasses of (1) 89-88. Salmonella. B-E. survival Rinse polished This treatment results in approximately Gill, C.O., D.S. McGinnis, coli pork carcasses for a 2 log reduction of bacteria including J. Bryant, and B. Chabot. 40 seconds with 1995. Decontamination of E. coli. water at 140°F commercial polished pig (60°C) or less carcasses with hot Food Microbiology. 12 (2) 143-149. Dehairing B- survival Rinse polished Treatment resulted in a log reduction Gill, C.O., D.S. McGinnis, E. coli carcass for 40 of bacteria. (However, the carcass was J. Bryant, and B. Chabot. seconds with water discolored). 1995. (continued) at 167°F (75°C) to 194°F (90°C) Rinse polished Treatment resulted in 1 to 3 log carcass for 40 reduction of E. coli. seconds with water 185°F (85°C)
Steam Vacuuming B- Bacterial Contamination Beef Carcasses steam vacuumed of knife trimmed to remove visible fecal contamination aerobic bacteria were reduced approximately 1.5 log units with both knife trimming and steam vacuuming. When there was no visible contaimination steam vacuuming reduced the aerobic plate count by about 0.5 log units Kochevar, Sherri L., John N. Sofos, Robert R. Bolin, James O. Reagan, and Gary C. Smith 1997. Steam Vacuuming as a Intervention to Decontaminate Beef Carcasses. Journal of Food Protection. 60 (2) 107-113. Dehairing B- Salmonella contamination No post-dehairing rinse of pork carcasses Carcass sides should be washed with high-pressure spray inside and out and immediately placed in chill room with minimal handling and the meat temperature maintained at or below 45˚F (7.1˚C) to reduce the prevalence of Salmonella. Newel, K.W., and L.P. Williams. 1971. The control of Salmonella affecting swine and man. Journal of the American Veterinary Medical Association. 158 (1) 89-88. Post-dehairing rinse of pork carcasses B-E. coli survival Rinse polished pork carcasses for 40 seconds with water at 140°F (60°C) or less This treatment results in approximately a 2 log reduction of bacteria including E. coli. Gill, C.O., D.S. McGinnis, J. Bryant, and B. Chabot. 1995. Decontamination of commercial polished pig carcasses with hot Food Microbiology. 12 (2) 143-149. Dehairing B- E. coli survival Rinse polished carcass for 40 seconds with water at 167°F (75°C) to 194°F (90°C) Treatment resulted in a log reduction of bacteria. (However, the carcass was discolored). Gill, C.O., D.S. McGinnis, J. Bryant, and B. Chabot. 1995. (continued) Rinse polished carcass for 40 seconds with water 185°F (85°C) Treatment resulted in 1 to 3 log reduction of E. coli. Pre-