Handbook of Meat Processing

Surface

Interventions in sequence

Microorganism(s)

Log

CFU/cm 10

2

or g

Reference

1st

2nd

3rd

4th

Before

After

Water (72°C, 12 s)

Water (32°C,

12 s)

NA

NA

Coliforms

5.2

1.9

Steam-vacuuming (30 s)

Water(72°C, 12 s)

Water (32°C, 12 s)

NA

5.0

0.8

NA

E. coli

4.9

0.6

Steam-vacuuming (6 s)

NA

NA

NA

APC

6.7

2.7

Castillo et al.

(1999a)

Coliforms

5.3

2.7

E. coli

5.2

2.8

Steam-vacuuming (6 s)

Hot water (95°C,

5 s)

NA

NA

APC

6.7

4.4

Coliforms

5.3

5.1

E. coli

5.2

5.2

Steam-vacuuming (6 s)

Lactic acid (2%,

55°C, 11 s)

NA

NA

APC

6.7

3.5

Coliforms

5.3

4.4

E. coli

5.2

4.4

Steam-vacuuming (6 s)

Hot water (95°C,

5 s)

Lactic acid (2%,

55°C, 11 s)

NA

APC

6.7

4.4

Coliforms

5.3

4.4

E. coli

5.2

4.5

Steam-vacuuming (6 s)

Lactic acid (2%,

55°C, 11 s)

Hot water (95°C,

5 s)

NA

APC

6.7

4.3

Coliforms

5.3

4.3

E. coli

5.2

4.4

Water (82°C, 30 s)

Lactic acid (5%,

55°C, 30 s) after 48 h of chilling

NA

NA

E. coli O157:H7

6.0

2.4

Stopforth et al.

(2005)

Salmonella

6.0

2.3

Sodium metasilicate (1%,

82°C, 30 s)

Water (82°C,

30 s)

Lactic acid (5%,

55°C, 30 s pre-chilling)

NA

E. coli O157:H7

6.0

2.7

Salmonella

6.0

2.9

Beef

trimmings

Ozonated water (1%,

15 min, 7.2°C)

Acetic acid (5%,

15 min, 7.2°C)

NA

NA

E. coli

6.8

5.4

Pohlman et al.

(2002a)

Coliforms

6.0

4.2

APC

7.1

5.8

Salmonella

Typhimurium

5.8

4.2

(continued)

57