B - Beef and sheep O157:H7 was reduced by 2 log Smith. M.G., and A. E. coli E. coli O157:H7 carcass surfaces units when flooded by water at 158°F Graham. 1978. (continued) contamination flooded with (70˚C) for 10 seconds on beef 158˚F (70˚C) carcasses, and a final reduction of 4 water for 10 to 120 log units after 120 seconds. E. coli seconds O157:H7 was reduced by less than 3 log units when flooded by water at 158°F (70˚C) for 10 seconds on sheep carcasses, and 4 log units after 30 to 120 seconds. Beef and sheep O157:H7 was reduced by less E. coli carcass surfaces than 3 log units when flooded by water flooded with at 176°F (80˚C) for 10 seconds on beef 176˚F (80˚C) carcasses, and a final reduction of 4.5 water for 10 to 120 log units after 120 seconds. E. coli seconds O157:H7 was reduced by more than 3 log units when flooded by water at 176°F (80˚C) for 10 seconds on sheep carcasses, and 4.5 log units after 30 to 120 seconds. B 7 strains of Sheep carcass O157:H7 on beef carcasses was Nettles Cutter, C., and G.R. E. E. coli – surfaces reduced by more than 3 log when Siragusa. 1994. Efficacy of coli submersed in flooded by water at 194°F (90˚C) for Organic Against 194˚F (90˚C) 30 seconds, and 4.5 log units 60 to 120 O157:H7 Escherichia coli water for 10 to 120 seconds. O157:H7 was reduced Attached to Beef Carcass E. coli seconds by 4.5 log units when flooded by water Tissue Using a Pilot Scale at 194°F (90°C) for at least 10 Model Carcass Washer. seconds. Journal of Food Protection. 57 (2) 97 103. –
B - E. coli O157:H7 contamination Beef and sheep carcass surfaces flooded with 158˚F (70˚C) water for 10 to 120 seconds E. coli O157:H7 was reduced by 2 log units when flooded by water at 158°F (70˚C) for 10 seconds on beef carcasses, and a final reduction of 4 log units after 120 seconds. E. coli O157:H7 was reduced by less than 3 log units when flooded by water at 158°F (70˚C) for 10 seconds on sheep carcasses, and 4 log units after 30 to 120 seconds. Smith. M.G., and A. Graham. 1978. (continued) Beef and sheep carcass surfaces flooded with 176˚F (80˚C) water for 10 to 120 seconds E. coli O157:H7 was reduced by less than 3 log units when flooded by water at 176°F (80˚C) for 10 seconds on beef carcasses, and a final reduction of 4.5 log units after 120 seconds. E. coli O157:H7 was reduced by more than 3 log units when flooded by water at 176°F (80˚C) for 10 seconds on sheep carcasses, and 4.5 log units after 30 to 120 seconds. B – 7 strains of E. coli Sheep carcass surfaces submersed in 194˚F (90˚C) water for 10 to 120 seconds E. coli O157:H7 on beef carcasses was reduced by more than 3 log when flooded by water at 194°F (90˚C) for 30 seconds, and 4.5 log units 60 to 120 seconds. E. coli O157:H7 was reduced by 4.5 log units when flooded by water at 194°F (90°C) for at least 10 seconds. Nettles Cutter, C., and G.R. Siragusa. 1994. Efficacy of Organic Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer. Journal of Food Protection. 57 (2) 97 – 103.