Trimming beef Trimming beef carcass combined with C.L. Kastner, J.R. Wolf, and carcass combined warm water reduced O157:H7 R.K. Prasai. 1997, E.coli with warm water by 4.7 log units (5.19 logs initial). Comparison of steam wash 95ºF (35ºC) pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection. 60 (5) 476-484. B Contamination Lamb carcasses Bacteria count was 4 log units. , B. Lynch, and A.J. – of carcasses with were cleaned using McLoughlin. 1982. The bacteria sterile cloths. Effect of spray washing on the development of bacterial Lamb carcasses Bacteria count was less than 4 log numbers and storage life of washed with 50°F units. lamb carcasses. Journal of (10°C) water for Applied Bacteriology. 53, 120 seconds at 7.7 335 341. – kg/cm2 Lamb carcasses Bacteria count was 3.3 log units. washed with 176°F (80°C) water for 120 seconds at 7.7 kg/cm2 B Contamination Lamb carcasses Bacteria count was less than 3 log , B. Lynch, and A.J. – of carcasses washed with with units. McLoughlin . (continued) bacteria 176°F (80°C) water with 450 ppm chlorine for 120 seconds at 7.7 kg/cm2
C.L. Kastner, J.R. Wolf, and R.K. Prasai. 1997, Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection. 60 (5) 476-484. Trimming beef carcass combined with warm water wash 95ºF (35ºC) Trimming beef carcass combined with warm water reduced E.coli O157:H7 by 4.7 log units (5.19 logs initial). B – Contamination of carcasses with bacteria Lamb carcasses were cleaned using sterile cloths. Bacteria count was 4 log units. , B. Lynch, and A.J. McLoughlin. 1982. The Effect of spray washing on the development of bacterial numbers and storage life of lamb carcasses. Journal of Applied Bacteriology. 53, 335 – 341. Lamb carcasses washed with 50°F (10°C) water for 120 seconds at 7.7 kg/cm2 Bacteria count was less than 4 log units. Lamb carcasses washed with 176°F (80°C) water for 120 seconds at 7.7 kg/cm2 Bacteria count was 3.3 log units. B – Contamination of carcasses with bacteria Lamb carcasses washed with 176°F (80°C) water with 450 ppm chlorine for 120 seconds at 7.7 kg/cm2 Bacteria count was less than 3 log units. , B. Lynch, and A.J. McLoughlin . (continued)
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