B Spray beef Initial wash with reduced Dorsa, W.J., C.N. Cutter, E. coli E. coli – O157:H7, carcasses 80 psi, O157:H7 by more than 1.5 log units and G.R. Siragusa. 1996. Listeria and 32°C for 15 and reduced and Effects of acetic acid, lactic Clostridium Listeria Clostridium contamination seconds with tap by 3 log units. acid and trisodium water (pH 7.34) phosphate on the microflora of refrigerated beef carcass B Spray beef Initial wash with water reduced E. coli E. coli – surface tissue inoculated O157:H7, carcasses 80 psi, O157:H7 by more than 2.5 log units Listeria with and 32°C for 15 and reduced and Escherichia coli Clostridium Listeria Clostridium O157:H7, contamination seconds with 12% by 3 log units. Listeria innocua, trisodium and Clostridium Journal of phosphate (pH sporogenes. 12.31) Food Protection. 60 (6) 619-624. B Survival of Spray beef Initial wash with reduced N. Clayton, 2002. S. E. coli – carcasses 80 psi, O157:H7 by more than 2.5 log units unpublished thesis from U. typhimurium 32°C for 15 and reduced and Kentucky Listeria Clostridium seconds with 1.5% by 3 log units. lactic acid (pH 2.44) Spray beef Initial wash with water reduced E. coli carcasses 80 psi, O157:H7 by more than 2.5 log units 32°C for 15 and reduced and Listeria Clostridium seconds with 3% by 3 log units. lactic acid (pH 2.27) B Survival of beef Initial wash with water reduced S. E. coli – carcasses 80 psi, O157:H7 by more than 2.5 log units typhimurium 32°C for 15 and reduced and Listeria Clostridium seconds with 1.5% by 3 log units. acetic acid (pH 2.82)
B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with tap water (pH 7.34) Initial wash with reduced E. coli O157:H7 by more than 1.5 log units and reduced Listeria and Clostridium by 3 log units. Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1996. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (6) 619-624. B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with 12% trisodium phosphate (pH 12.31) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. B – Survival of S. typhimurium Spray beef carcasses 80 psi, 32°C for 15 seconds with 1.5% lactic acid (pH 2.44) Initial wash with reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. N. Clayton, 2002. unpublished thesis from U. Kentucky Spray beef carcasses 80 psi, 32°C for 15 seconds with 3% lactic acid (pH 2.27) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. B – Survival of S. typhimurium beef carcasses 80 psi, 32°C for 15 seconds with 1.5% acetic acid (pH 2.82) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.
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