Surface
Interventions in sequence
Microorganism(s)
Log
CFU/cm 10
2
or g
Reference
1st
2nd
3rd
4th
Before
After
Lean beef
trimmings
Water (15°C, 120 s)
NA
NA
NA
APC
5.0
4.0
Castelo et al.
(2001b)
f
Coliforms
3.5
2.8–2.9
E. coli
3.5
2.8–2.9
LAB
6.8
6.0
Water
Lactic acid (2%,
15°C, 75 s)
NA
NA
APC
5.0
2.9
Coliforms
3.5
1.8–1.9
E. coli
3.5
1.8–1.9
LAB
6.8
5.5
Water
Lactic acid (2%,
15°C, 75 s)
Hot air (510°C,
90 s)
NA
APC
5.0
2.5
Coliforms
3.5
1.5
E. coli
3.5
1.5
LAB
6.8
5.5
Hot air
Water
Hot air (510°C,
90 s)
NA
APC
5.0
4.1
Coliforms
3.5
3.0
E. coli
3.5
3.0
LAB
6.8
5.8–5.9
a not available.b Acidifi
ed sodium chlorite.
c Peroxyacetic acid.d Aerobic plate counts.e Cetylpyridinium chloride.f Approximate reductions based on data from fi
gures.
g Lactic acid bacteria.
61