Surface
Interventions in sequence
Microorganism(s)
Log
CFU/cm 10
2
or g
Reference
1st
2nd
3rd
4th
Before
After
Water (5 passes)
Hot water (82°C,
3 passes)
Hot air (510°C for
6 passes)
Lactic acid
(2%, room temperature, 3 passes)
APC
2.5
0.1–0.5
Kang et al.
(2001a)
f
Coliforms
2.0
0
Psychrotrophs
3.5–4.0
0–1
LAB
g
2
0–0.5
Lean or fat
beef trimmings
Water (5 passes)
NA
NA
NA
APC
5
4
Kang et al.
(2001b)
f
Coliforms
3.5
2.5
E. coli
3.5
2.2–2.4
Psychrotrophs
5.0
4.0
LAB
4.5
3.5
Lactic acid (2%, 3
passes)
NA
NA
NA
APC
5
3.8
Coliforms
3.5
2.2–2.4
E. coli
3.5
2.0
Psychrotrophs
5.0
3.8
LAB
4.5
3.6
Water
Hot water (65°C,
1 pass)
Hot air (510°C, 5
passes)
Lactic acid
APC
5
3.2
Coliforms
3.5
1.9
E. coli
3.5
1.8
Psychrotrophs
5.0
3.5
LAB
4.5
3.0
Water
Hot water (82°C,
1 pass)
Hot air (510°C, 5
passes)
Lactic acid
APC
5
3.2
Coliforms
3.5
1.9
E. coli
3.5
1.8
Psychrotrophs
5.0
3.5
LAB
4.5
3.0
Water
Hot water (82°C,
3 passes)
Hot air (510°C, 6
passes)
Lactic acid
APC
5
3.0–3.1
Coliforms
3.5
1.5
E. coli
3.5
1.1
Psychrotrophs
5.0
3.0–3.2
LAB
4.5
2.9–3.0
(continued)
59