Handbook of Meat Processing

Surface

Interventions in sequence

Microorganism(s)

Log

CFU/cm 10

2

or g

Reference

1st

2nd

3rd

4th

Before

After

Fat pork

trimmings

Water (15°C, 120 s)

NA

NA

Lactic acid

APC

4.9–5.0

2.5

Castelo et al.

(2001a)

f

Coliforms

4.7–4.8

1.1

E. coli

4.5

1.1

Psychrotrophs

3.8–3.9

0.5

LAB

7.0

3.0

Water

Lactic acid (2%,

15°C, 75 s)

NA

APC

4.9–5.0

1.0

Coliforms

4.7–4.8

0.1–0.2

E. coli

4.5

0.0

Psychrotrophs

3.8–3.9

0.1–0.2

LAB

7.0

1.5

Water

Hot water

(65.5°C, 15 s)

Hot air (510°C,

60 s)

Lactic acid

APC

4.9–5.0

0.9

Coliforms

4.7–4.8

0.1–0.2

E. coli

4.5

0.1–0.2

Psychrotrophs

3.8–3.9

0.0

LAB

7.0

1.5

Water

Hot water

(82.2°C, 15 s)

Hot air (510°C,

75 s)

Lactic acid

APC

4.9–5.0

0.9–1.0

Coliforms

4.7–4.8

0.0

E. coli

4.5

0.0

Psychrotrophs

3.8–3.9

0.0

LAB

7.0

1.1–1.2

Water

Hot water

(82.2°C, 45 s)

Hot air (510°C,

90 s)

Lactic acid

APC

4.9–5.0

0.0

Coliforms

4.7–4.8

0.0

E. coli

4.5

0.0

Psychrotrophs

3.8–3.9

0.0

LAB

7.0

<1.0

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.)

60