B Aerobic and Spray pork There was a 0.8 log decrease in the Cacciarelli, M.A. W.C. – anaerobic pathogen carcasses with microflora present one hour after Stringer, M.E. Anderson, survival and 55˚F (12.8˚C) tap treatment, and the inhibition continued and H.D. Naumann. 1983. growth water followed by through the 28th day of storage when Effects of washing and 2% acetic acid there was a 0.9 log difference between sanitizing on the bacterial solution at 55˚F those loins sprayed with acetic acid flora of vacuum-packaged (12.8˚C) both at and those not sprayed at all. Over all pork loins. Journal of Food 200 psi there was still a 4 log growth over the Protection. 46 (3) 231 28 days for all treatments. B and Spray pork A 0.6 log reduction was detected one Cacciarelli, M.A. W.C. –Aaerobic anaerobic pathogen carcasses with hour after treatment, however by 21 Stringer, M.E. Anderson, survival and 55˚F (12.8˚C) tap days after slaughter there was no and H.D. Naumann. 1983. growth water followed by difference in growth between those (continued) 200 ppm sodium sprayed with sodium hypochlorite hypochlorite solution and those that were not solution (adjusted sprayed at all (approx. 6.9 log count of pH to 6.0 with microorganisms). phosphoric acid) at 55˚F (12.8˚C) both at 200 psi. Hide B and Spray pork A 0.6 log reduction was detected one Cacciarelli, M.A. W.C. –Aaerobic removal/ anaerobic pathogen carcasses with hour after treatment, however by 21 Stringer, M.E. Anderson, evisceration survival and 55˚F (12.8˚C) tap days after slaughter there was no and H.D. Naumann. 1983. growth water at 200 psi. difference in growth between those (continued) sprayed with water and those that were not sprayed at all. (about 6.9 log count of microorganisms).
B – Aerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water followed by 2% acetic acid solution at 55˚F (12.8˚C) both at 200 psi There was a 0.8 log decrease in the microflora present one hour after treatment, and the inhibition continued through the 28th day of storage when there was a 0.9 log difference between those loins sprayed with acetic acid and those not sprayed at all. Over all there was still a 4 log growth over the 28 days for all treatments. Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. Effects of washing and sanitizing on the bacterial flora of vacuum-packaged pork loins. Journal of Food Protection. 46 (3) 231 B –Aaerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water followed by 200 ppm sodium hypochlorite solution (adjusted pH to 6.0 with phosphoric acid) at 55˚F (12.8˚C) both at 200 psi. A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with sodium hypochlorite solution and those that were not sprayed at all (approx. 6.9 log count of microorganisms). Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued) Hide removal/ evisceration B –Aaerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water at 200 psi. A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with water and those that were not sprayed at all. (about 6.9 log count of microorganisms). Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued)
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