2% lactic acid 2% lactic acid solution sprayed on solution sprayed pork carcasses reduced S. typhimurium on pork carcasses by 2.25 log units. B Flame singeing of Flame singeing of pork carcasses, for Castillo, A., Lucia, L.M. E. coli – O157:H7 and pork carcasses, for 10 seconds, reduced population of Kemp, G.K., and Acuff, S. 10 seconds. by 2.2-3 log units. G.R. 1999. Reduction of Salmonella typhimurium O157:H7 typhimurium Escherichia coli Flame singeing of Flame singeing of pork carcasses, for contamination and Salmonella pork carcasses, for 20 seconds, reduced population of S. B on Beef E. coli Typhimurium – 20 seconds by 3.1 log units. typhimurium O157:H7 and Carcass Surfaces Using Acidified Sodium Chlorite. Salmonella Journal of Food Protection. typhimurium contamination 62 (6) 580 584. – Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued). B Apply carcass O157:H7 and Salmonella E. coli E. coli – O157:H7 rinse and of 1.5 L were reduced 2.3 log typhimurium handwash (9 Salmonella seconds at 69 kPa) typhimurium contamination and 5L automated cabinet wash for 9 seconds.
2% lactic acid solution sprayed on pork carcasses 2% lactic acid solution sprayed on pork carcasses reduced S. typhimurium by 2.25 log units. B – E. coli O157:H7 and Salmonella typhimurium contamination B – E. coli O157:H7 and Salmonella typhimurium contamination Flame singeing of pork carcasses, for 10 seconds. Flame singeing of pork carcasses, for 10 seconds, reduced population of S. typhimurium by 2.2-3 log units. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite. Journal of Food Protection. 62 (6) 580 – 584. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued). Flame singeing of pork carcasses, for 20 seconds Flame singeing of pork carcasses, for 20 seconds, reduced population of S. typhimurium by 3.1 log units. B – E. coli O157:H7 and Salmonella typhimurium contamination Apply carcass rinse of 1.5 L handwash (9 seconds at 69 kPa) and 5L automated cabinet wash for 9 seconds. E. coli O157:H7 and Salmonella typhimurium were reduced 2.3 log
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