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 (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