Handbook of Meat Processing

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