B Spraying pork The hot lactic acid treatment Van Netten, P., D.A.A. S. typhimurium – contamination carcasses with 2% eliminated when Mossel, and J. Huis In’t S. typhimurium or greater lactic contaminated with up to 2 log Veld. 1995. (continued) acid solution at 131˚F (55˚C) for at least 60 seconds B Contamination pork No significant microbiological Fu, A.H., J.G. Sebranek, – with carcasses with difference was made with these and E.A. Murano, 1994. Salmonella, and 1/5% acetic, citric, treatments on Microbial and Quality Yersinia, Salmonella, Yersinia, or lactic acid and Characteristics of Pork Cuts Campylobacter Campylobacter. from Carcasses Treated with Sanitizing Sprays. Journal of Food Science. 59 (2) 306-309. Hide B Contamination Spray pork Incidence of spp. and Epling, L.K., J.A. Salmonella – removal/ with carcasses with 2% spp. decreased 95 to Carpenter, and L.C. Salmonella Campylobacter evisceration spp., and lactic acid spray 99% with this treatment. Blankenship. 1993. (20 psi, ca. 150 ml Prevalence of Campylobacter spp. per half carcass) spp. and Campylobacter spp. on pork Salmonella carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537.
B – S. typhimurium contamination Spraying pork carcasses with 2% or greater lactic acid solution at 131˚F (55˚C) for at least 60 seconds The hot lactic acid treatment eliminated S. typhimurium when contaminated with up to 2 log Van Netten, P., D.A.A. Mossel, and J. Huis In’t Veld. 1995. (continued) B – Contamination with Salmonella, Yersinia, and Campylobacter pork carcasses with 1/5% acetic, citric, or lactic acid No significant microbiological difference was made with these treatments on Salmonella, Yersinia, and Campylobacter. Fu, A.H., J.G. Sebranek, and E.A. Murano, 1994. Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays. Journal of Food Science. 59 (2) 306-309. Hide removal/ evisceration B – Contamination with Salmonella spp., and Campylobacter spp. Spray pork carcasses with 2% lactic acid spray (20 psi, ca. 150 ml per half carcass) Incidence of Salmonella spp. and Campylobacter spp. decreased 95 to 99% with this treatment. Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537.
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