B Electrolyzed All cultures were negative even by W.J., C.N. Cutter, and Listeria – oxidizing water enrichment 10 minutes at 39.2°F G.R. Siragusa. 1997. innocua with 80+ ppm free (4°C) and 73.4°F (23°C), 4 minutes at Effects of steam-vacuuming chlorine (40+ for 95°F (35°C), and 3 minutes at 113°F and hot water spray wash on (45°C). Similar results (not published) the microflora of Listeria were found with water and chlorine refrigerated beef carcass monocytogenes) (pH range 2.3 to against O157:H7 and surface tissue inoculated E. coli Listeria 2.6) at 39.2°F with Escherichia coli monocytogenes. (4°C) , 73.4°F O107:H7, Listeria innocua, (23°C), 95°F and Clostridium sporogenes. (35°C) or 113°F Journal of Food Protection. (45°C) or water 60 (2) 114-119. with chlorine added 70 to 80 ppm. A hot water wash A hot water wash 165˚F (74º C) at 20 165˚F (74˚C) at 20 psi, followed by 86˚F (30˚C) at 125 psi, followed by psi, reduced on beef Listeria innocua 86˚F (30˚C) at 125 carcasses by 2.5 log units. psi.
B – Listeria innocua Electrolyzed oxidizing water with 80+ ppm free chlorine (40+ for Listeria monocytogenes) (pH range 2.3 to 2.6) at 39.2°F (4°C) , 73.4°F (23°C), 95°F (35°C) or 113°F (45°C) or water with chlorine added 70 to 80 ppm. All cultures were negative even by enrichment 10 minutes at 39.2°F (4°C) and 73.4°F (23°C), 4 minutes at 95°F (35°C), and 3 minutes at 113°F (45°C). Similar results (not published) were found with water and chlorine against E. coli O157:H7 and Listeria monocytogenes. W.J., C.N. Cutter, and G.R. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O107:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (2) 114-119. 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 Listeria innocua on beef carcasses by 2.5 log units.