Handbook of Meat Processing

Table 3.1.

Populations (log

10

CFU/cm

2 ) of indicator organisms and pathogens before and after application of decontamination interventions on hides,

beef carcasses and beef or pork trimmings.Surface

Interventions in sequence

Microorganism(s)

Log

CFU/cm 10

2

or g

Reference

1st

2nd

3rd

4th

Before

After

Hides

Water (35°C)

Water (35°C)

NA

a

NA

Coliforms

5.9

4.3

Bosilevac

et al. (2005)

Water

Water

Vacuum

NA

5.9

2.3

Water

ASC

b (200 ppm)

NA

NA

5.7

2.8

Water

ASC (200 ppm)

Vacuum

NA

5.7

2.8

Chloroform (4%)

Water

NA

NA

6.2

2.6

Chloroform (4%)

Water

Vacuum

NA

6.2

2.6

Sodium hydroxide (1.6%)

Water

NA

NA

5.7

4.2

Sodium hydroxide (1.6%)

Water

Vacuum

NA

5.7

1.8

Sodium hydroxide (1.6%)

ASC (500 ppm)

NA

NA

5.9

2.2

Sodium hydroxide (1.6%)

ASC (500 ppm)

Vacuum

NA

5.9

2.0

Phosphoric acid (4%)

Water

NA

NA

5.8

3.3

Phosphoric acid (4%)

Water

Vacuum

NA

5.8

2.3

Phosphoric acid (4%)

ASC (200 ppm)

NA

NA

5.9

2.3

Phosphoric acid (4%)

ASC (200 ppm)

Vacuum

NA

5.9

1.6

Phosphoric acid (4%)

ASC (500 ppm)

NA

NA

5.9

1.5

Phosphoric acid (4%)

ASC (500 ppm)

Vacuum

NA

5.9

0.2

Trisodium phosphate

(4%)

Water

NA

NA

5.9

4.4

Trisodium phosphate

(4%)

Water

Vacuum

NA

5.9

3.4

Beef carcass

tissue

Water (20°C for 5 s)

NA

NA

NA

E. coli

O157:H7

6.1

4.6

Penney et al.

(2007)

PA A

c (180 ppm; 20°C for

5 s)

NA

NA

NA

6.1

2.3

Water

PAA (180 ppm)

NA

NA

6.1

2.7

Water (82.2°C, 10 s)

NA

NA

NA

APC

d

6.6

3.3

Dorsa et al.

(1996b)

Steam-vacuum (30 s)

NA

NA

NA

6.2

3.2

Water (82.2°C, 10 s)

Steam-vacuuming

(30 s)

NA

NA

6.7

2.7

Water (72°C, 12 s)

NA

NA

NA

5.7

3.7

Water (32°C, 12 s)

NA

NA

NA

5.8

3.8

Water (72°C, 12 s)

Water (32°C,

12 s)

NA

NA

5.7

3.2

Steam-vacuuming (30 s)

Water(72°C, 12 s)

Water (32°C, 12 s)

NA

6.1

3.0

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