Hide B- Fecal vacuuming Fecal contamination will be removed Castillo, A., L.M. Lucia, removal/ contamination with beef carcasses at by steam vacuuming when K.J. Goodson, J.W. Savell, evisceration and 162°F (72°C), accompanied by either or both of the and G.R. Acuff. 1999. E. coli, Enterobacteriaceae followed by a hot hot water or lactic acid treatments. Decontamination of beef E. water spray of Enterobacteriaceae, and total and carcass surface tissue by coli, 203°F (95C), at 24 thermotolerant coliforms were steam vacuuming alone and psi, and/or an 11 consistently reduced to less than 1.0 combined with hot water second spray of log. and lactic acid sprays. 2% lactic acid at Journal of Food Protection. 131°F (55°C) 62 (2) 146-151. Hide B- Rinse beef After a known fecal contamination, Hardin, M.D., G.R. Acuff, removal/ contamination carcasses with with low washing with water reduces the L.M. Lucia, J.S. Oman, and E. coli evisceration pressure and (10 psi), O157:H7, and by J.W. Savell. 1995. E. coli, S. S. typhimurium followed by high 3.0 log units; however, it allows Comparison of methods for typhimurium pressure (250 psi) bacteria to be spread to the area decontamination from beef 95°F (35°C) water outside of the visible contamination carcass surfaces. Journal of area. Food Protection. 58 (4) 368-374. Trimming visible Trimming away contamination was contamination equivalent to washing in reducing from beef visible contamination and more carcasses consistent in reducing O157:H7 E. coli to non-detectable levels than washing with water. However, contamination was still detectable outside of the initial area that was visibly contaminated.
Hide removal/ evisceration B- Fecal contamination with E. coli, and Enterobacteriaceae vacuuming beef carcasses at 162°F (72°C), followed by a hot water spray of 203°F (95C), at 24 psi, and/or an 11 second spray of 2% lactic acid at 131°F (55°C) Fecal contamination will be removed by steam vacuuming when accompanied by either or both of the hot water or lactic acid treatments. E. coli, Enterobacteriaceae, and total and thermotolerant coliforms were consistently reduced to less than 1.0 log. Castillo, A., L.M. Lucia, K.J. Goodson, J.W. Savell, and G.R. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. Journal of Food Protection. 62 (2) 146-151. Hide removal/ evisceration B- contamination with E. coli, and S. typhimurium Rinse beef carcasses with low pressure (10 psi), followed by high pressure (250 psi) 95°F (35°C) water After a known fecal contamination, washing with water reduces the E. coli O157:H7, and S. typhimurium by log units; however, it allows bacteria to be spread to the area outside of the visible contamination area. Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection. 58 (4) 368-374. Trimming visible contamination from beef carcasses Trimming away contamination was equivalent to washing in reducing visible contamination and more consistent in reducing E. coli O157:H7 to non-detectable levels than washing with water. However, contamination was still detectable outside of the initial area that was visibly contaminated. 3.0