dip or B - Lean beef dipped decreased 0.75 log , R.T. Marshall, and J.S. S. typhimurium S. typhimurium spray survival and in a solution that units at 20°C and 45°C and greater Dickson. 1992. growth contained 2% than 1 log unit at 70°C. (continued) acetic acid, 1% lactic acid, .25% citric acid, and .1% L ascorbic – acids at 20, 45, or 70°C then held at 1°C for 16 hours Lean beef dipped decreased 0.75 log S. typhimurium in a solution that units at 20°C and 45°C and greater contained 2% than 1 log unit at 70°C. lactic acid, 1% acetic acid, .25% citric acid and .1% L ascorbic – Survival and Lean beef dipped and were not , and R.T. Marshall. 1990. E. coli S. typhimurium growth of in 1% lactic acid at reduced by the addition of lactic acid Reducing microbial S. and 25, 40, 55, and any more than rinse with water. populations on beef tissues: typhimurium 70°C concentration and E. coli temperature of lactic acid. Lean beef dipped was destroyed 1 to 1.5 S. typhimurium Journal of Food Safety. 10. in 2% lactic acid at log units and was destroyed less E. coli 181-190. 25, 40, 55, and than 1 log unit at all temperatures. 70°C Lean beef dipped was destroyed 1-2 log S. typhimurium in 3% lactic acid at units and was destroyed less E. coli 25, 40, 55, and than 1 log unit at all temperatures. 70°C
dip or spray B - S. typhimurium survival and growth Lean beef dipped in a solution that contained 2% acetic acid, 1% lactic acid, .25% citric acid, and .1% L – ascorbic acids at 20, 45, or 70°C then held at 1°C for 16 hours S. typhimurium decreased 0.75 log units at 20°C and 45°C and greater than 1 log unit at 70°C. , R.T. Marshall, and J.S. Dickson. 1992. (continued) Lean beef dipped in a solution that contained 2% lactic acid, 1% acetic acid, .25% citric acid and .1% L – ascorbic S. typhimurium decreased 0.75 log units at 20°C and 45°C and greater than 1 log unit at 70°C. Survival and growth of S. typhimurium and E. coli Lean beef dipped in 1% lactic acid at 25, 40, 55, and 70°C E. coli and S. typhimurium were not reduced by the addition of lactic acid any more than rinse with water. , and R.T. Marshall. 1990. Reducing microbial populations on beef tissues: concentration and temperature of lactic acid. Journal of Food Safety. 10. 181-190. Lean beef dipped in 2% lactic acid at 25, 40, 55, and 70°C S. typhimurium was destroyed 1 to 1.5 log units and E. coli was destroyed less than 1 log unit at all temperatures. Lean beef dipped in 3% lactic acid at 25, 40, 55, and 70°C S. typhimurium was destroyed 1-2 log units and E. coli was destroyed less than 1 log unit at all temperatures.