dip or B beef with This treatment inhibits the growth Kotula, K.L., and R. E. coli, L. – spray 36F (2C) 1.2% of bacteria on raw meat up to 9 days Thelappurate. 1994. monocytogenes, acetic or lactic when stored at 36F (2C) (1.7 log units Microbiological and sensory Yersinia acid for 120 less than without the treatment). attributes of retail cuts of enterocolitica, seconds beef treated with acetic and Aeromonas and lactic acid solutions. hydrophilia, other Journal of food Protection. 57 (8) 665 670. Enterobacteriaceae – inhibition Dip pork for 2 A bacterial hazard is reduced by 2.0 Mendonca, A.F., R.A. minutes into a 3% log when the whole muscle Molins, A.A. Kraft, and acetic acid with product is dipped, vacuum packed and H.W. Walker. 1989. 2% salt or 3% stored at 36 40F (2-4C). Microbiological, chemical – sodium ascorbate and physical changes in solution fresh, vacuum-packaged pork treated with organic acids and salts. Journal of Food Science. 54 (1) 18-21. Dip pork for 15 After 4 days up to 15 days of storage seconds into a 3% at 40˚F (4˚C) the level of Yersinia lactic acid solution and enterocolitica, Aeromonas at 131˚F (55˚C) was reduced 2-3.5 log hydrophilia and store at 40˚F units to undetectable levels. L. (4˚C) for at least 4 was reduced about 2 monocytogenes days log units and remained at about 4 log units for the duration.
dip or spray B – E. coli, L. monocytogenes, Yersinia enterocolitica, Aeromonas hydrophilia, and other Enterobacteriaceae inhibition beef with 36F (2C) 1.2% acetic or lactic acid for 120 seconds This treatment inhibits the growth of bacteria on raw meat up to 9 days when stored at 36F (2C) (1.7 log units less than without the treatment). Kotula, K.L., and R. Thelappurate. 1994. Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. Journal of food Protection. 57 (8) 665 – 670. Dip pork for 2 minutes into a 3% acetic acid with 2% salt or 3% sodium ascorbate solution A bacterial hazard is reduced by 2.0 log when the whole muscle product is dipped, vacuum packed and stored at 36 – 40F (2-4C). Mendonca, A.F., R.A. Molins, A.A. Kraft, and H.W. Walker. 1989. Microbiological, chemical and physical changes in fresh, vacuum-packaged pork treated with organic acids and salts. Journal of Food Science. 54 (1) 18-21. Dip pork for 15 seconds into a 3% lactic acid solution at 131˚F (55˚C) and store at 40˚F (4˚C) for at least 4 days After 4 days up to 15 days of storage at 40˚F (4˚C) the level of Yersinia enterocolitica, and Aeromonas hydrophilia was reduced 2-3.5 log units to undetectable levels. L. monocytogenes was reduced about 2 log units and remained at about 4 log units for the duration.