Handbook of Meat Processing

Surface

Interventions in sequence

Microorganism(s)

Log

CFU/cm 10

2

or g

Reference

1st

2nd

3rd

4th

Before

After

Ozonated water (1%,

15 min, 7.2°C)

CPC

e (0.5%,

15 min, 7.2°C)

NA

NA

E. coli

6.8

5.1

Coliforms

6.0

4.1

APC

7.1

5.6

Salmonella

Typhimurium

5.8

4.0

ClO

(200 ppm, 15 min, (^2) 7.2°C)
Trisodium
phosphate (10%, 15 min, 7.2°C)
NA
NA
E. coli
6.8
6.2
Coliforms
6.0
5.7
APC
7.1
6.8
Salmonella
Typhimurium
5.8
5.5
Acetic acid (5%, 3 min)
CPC (0.5%,
3 min)
NA
NA
APC
7.1
5.3
Pohlman et al.
(2002b)
Salmonella
Typhimurium
5.8
3.8
ClO
(200 ppm, 3 min) 2
CPC (0.5%,
3 min)
NA
NA
APC
7.1
5.9
Salmonella
Typhimurium
5.8
4.4
CPC (0.5%, 3 min)
Trisodium
phosphate (10%, 3 min)
NA
NA
APC
7.1
6.2
Salmonella
Typhimurium
5.8
4.6
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.
(cont.)
58