B A hot water wash A hot water wash 165˚F (74º C) at 20 Dickson, J.S., and M.E. . E. coli – 165˚F (74˚C) at 20 psi, followed by 86˚F (30˚C) at 125 1991. Control of O157:H7 Salmonella psi, followed by psi, reduced on beef on Beef Tissue Surfaces in a E.coil O157:H7 86˚F (30˚C) at 125 carcasses by 2.6 log units. Model System by and psi Post-Evisceration Washing and Sanitizing, With and Without Spray Chilling. Journal of Food Protection. 54 (7) 514 518. – B Wash beef carcass was reduced 0.5 to 2 log Cutter, C., G.R. Siragusa. Salmonella Salmonella – contamination with 2% acetic units with 2% acetic acid at 73.4°F 1994. Application of acid at 73.4°F (23°C) to 131°F (55°C). chlorine to reduce (23°C) or 131°F populations of Escherichia (55°C). on beef. Journal of coli Food Safety. 15. 67-75. B Beef carcasses was reduced by less than .5 log E. coli E. coli – O157:H7 sprayed (60 psi; units by these treatments but the contamination 4.2 L/min) with reduction is not significantly different sodium from water. hypochlorite (NaOCl) solution with 50, 100, 250, 500, and 800 ppm of chlorine at 28°C
B – E. coli O157:H7 A hot water wash 165˚F (74˚C) at 20 psi, followed by 86˚F (30˚C) at 125 psi A hot water wash 165˚F (74º C) at 20 psi, followed by 86˚F (30˚C) at 125 psi, reduced E.coil O157:H7 on beef carcasses by 2.6 log units. Dickson, J.S., and M.E. . 1991. Control of Salmonella on Beef Tissue Surfaces in a Model System by and Post-Evisceration Washing and Sanitizing, With and Without Spray Chilling. Journal of Food Protection. 54 (7) 514 – 518. B – Salmonella contamination Wash beef carcass with 2% acetic acid at 73.4°F (23°C) or 131°F (55°C). Salmonella was reduced 0.5 to 2 log units with 2% acetic acid at 73.4°F (23°C) to 131°F (55°C). Cutter, C., G.R. Siragusa. 1994. Application of chlorine to reduce populations of Escherichia coli on beef. Journal of Food Safety. 15. 67-75. B – E. coli O157:H7 contamination Beef carcasses sprayed (60 psi; 4.2 L/min) with sodium hypochlorite (NaOCl) solution with 50, 100, 250, 500, and 800 ppm of chlorine at 28°C E. coli was reduced by less than .5 log units by these treatments but the reduction is not significantly different from water.