B - 50 ppm chlorine Spraying 50 ppm chlorine reduced Gorman, B.M., J.N. E. coli S. O157:H7 spray used on pork was reduced by 2.25 log J.B. Morgan, G.R. Schmidt, typhimurium contamination carcasses. units. and G.C. Smith. 1995. Evaluation of 50 ppm chlorine Spraying 50 ppm chlorine combined various sanitizing combined with a hot rinse (10 sec) reduced agents, and hot water with hot water S. typhimurium by 2.5 log units. as decontamination used on pork interventions for beef carcasses. brisket adipose tissue. Journal of Food Protection. 58 (8) 899-907. B - 165º F (74º C) 165º F (74º C) wash followed by a Gorman, B.M., J.N. Sofos, E. coli O157:H7 water wash 61º F (16º C) water wash on beef J.B. Morgan, G.R. Schmidt, contamination followed by a 61º brisket adipose tissue, resulted in a 3 and G.C. Smith. 1995. F (16º C) water log unit reduction. Evaluation of wash on beef various sanitizing brisket adipose agents, and hot water tissue. as decontamination interventions for beef 61º F (16º C) 61º F (16º C) water wash followed by brisket adipose tissue. water wash 165º F (74º C) water wash brisket Journal of Food Protection. followed by a 165º adipose tissue, resulted in a 2.6 log 58 (8) 899-907. (74º C) water wash unit reduction. M.G., and A. on beef briskey Graham. 1978. Destruction adipose tissue. of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Science. 2 (2) 119-128.
B - E. coli O157:H7 contamination 50 ppm chlorine spray used on pork carcasses. Spraying 50 ppm chlorine reduced S. typhimurium was reduced by 2.25 log units. Gorman, B.M., J.N. J.B. Morgan, G.R. Schmidt, and G.C. Smith. 1995. Evaluation of various sanitizing agents, and hot water as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection. 58 (8) 899-907. 50 ppm chlorine combined with hot water used on pork carcasses. Spraying 50 ppm chlorine combined with a hot rinse (10 sec) reduced S. typhimurium by 2.5 log units. B - E. coli O157:H7 contamination 165º F (74º C) water wash followed by a 61º F (16º C) water wash on beef brisket adipose tissue. 165º F (74º C) wash followed by a 61º F (16º C) water wash on beef brisket adipose tissue, resulted in a 3 log unit reduction. Gorman, B.M., J.N. Sofos, J.B. Morgan, G.R. Schmidt, and G.C. Smith. 1995. Evaluation of various sanitizing agents, and hot water as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection. 58 (8) 899-907. M.G., and A. Graham. 1978. Destruction of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Science. 2 (2) 119-128. 61º F (16º C) water wash followed by a 165º (74º C) water wash on beef briskey adipose tissue. 61º F (16º C) water wash followed by 165º F (74º C) water wash brisket adipose tissue, resulted in a 2.6 log unit reduction.
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