Meat Decontamination 77the prevalence of Escherichia coli O157:H7 on pre -
evisceration beef carcasses. Journal of Food
Protection 69 ( 8 ): 1808 – 1813.
Bosilevac , J. M. , X. Nou , M. S. Osborn , D. M. Allen ,
and M. Koohmaraie. 2005. Development and evalua-
tion of an on - line hide decontamination procedure for
use in a commercial beef processing plant. Journal of
Food Protection 68 ( 2 ): 265 – 272.
Bowling , R. , and Clayton , R. P. 1992. Method for
dehairing animals. U.S. Patent 5, 149,295. Greely,
Colo.: Monfort Inc.
Breen , P. J. , H. Salari , and C. M. Compadre. 1997.
Elimination of Salmonella contamination from
poultry tissues by cetylpyridinium chloride solutions.
Journal of Food Protection 60 ( 9 ): 1019 – 1021.
Buzby , J. C. , T. Roberts , C. T. J. Lin , and K. McDonald.
1996. Bacterial foodborne disease: Medical costs and
productivity losses, Agricultural Economics Report
No. 741, Economic Research Service, U.S. Department
of Agriculture, available at http://www.ers.usda.gov/
publications/aer741. Accessed 20 September 2008.
Byrne , C. M. , D. J. Bolton , J. J. Sheridan , D. A.
McDowell , and I. S. Blair. 2000. The effects of pre-
slaughter washing on the reduction of Escherichia
coli O157:H7 transfer from cattle hides to carcasses
during slaughter. Letters in Applied Microbiology
30 ( 2 ): 142 – 145.
Cabedo , L. , J. N. Sofos , and G. C. Smith. 1996. Removal
of bacteria from beef tissue by spray washing after
different times of exposure to fecal material. Journal
of Food Protection 59 ( 12 ): 1284 – 1287.
Calicioglu , M. , C. W. Kaspar , D. R. Buege , and J. B.
Luchansky. 2002. Effectiveness of spraying with
Tween 20 and lactic acid in decontaminating inocu-
lated Escherichia coli O157:H7 and indigenous
Escherichia coli biotype I on beef. Journal of Food
Protection 65 ( 1 ): 26 – 32.
Carlson , B. A. , I. Geornaras , Y. Yoon , J. A. Scanga , J.
N. Sofos , G. C. Smith , and K. E. Belk. 2008a. Studies
to evaluate chemicals and conditions with low - pres-
sure applications for reducing microbial counts on
cattle hides. Journal of Food Protection
71 ( 7 ): 1343 – 1348.
Carlson , B. A. , J. Ruby , G. C. Smith , J. N. Sofos , G. R.
Bellinger , W. Warren - Serna , B. Centrella , R. A.
Bowling , and K. E. Belk. 2008b. Comparison of anti-
microbial effi cacy of multiple beef hide decontamina-
tion strategies to reduce levels of Escherichia coli
O157:H7 and Salmonella. Journal of Food Protection
71 ( 11 ): 2223 – 2227.
Castelo , M. M. , D. - H. Kang , G. R. Siragusa , M.
Koohmaraie , and E. D. Berry. 2001a. Evaluation of
combination treatment processes for the microbial
decontamination of pork trim. Journal of Food
Protection 64 ( 3 ): 335 – 342.
Castelo , M. M. , M. Koohmaraie , and E. D. Berry. 2001b.
Microbial and quality attributes of ground pork pre-
pared from commercial pork trim treated with combi-
nation intervention processes. Journal of Food
Protection 64 ( 12 ): 1981 – 1987.
Castillo , A. , J. S. Dickson , R. P. Clayton , L. M. Lucia ,
and G. R. Acuff. 1998a. Chemical dehairing of bovineBarkate , M. L. , G. R. Acuff , L. M. Lucia , and D. S. Hale.
1993. Hot water decontamination of beef carcasses for
reduction of initial bacterial numbers. Meat Science
35 ( 3 ): 397 – 401.
Barkocy - Gallagher , G. A. , T. M. Arthur , M. Rivera -
Betancourt , X. Nou , S. D. Shackelford , T. L. Wheeler ,
and M. Koohmaraie. 2003. Seasonal prevalence of
shiga toxin - producing Escherichia coli , including
O157:h7 and non - O157 serotypes, and salmonella in
commercial beef processing plants. Journal of Food
Protection 66 ( 11 ): 1978 – 1986.
Bauermeister , L. J. , J. W. J. Bowers , J. C. Townsend ,
and S. R. McKee. 2008. Validating the effi cacy of
peracetic acid mixture as an antimicrobial in poultry
chillers. Journal of Food Protection 71 ( 6 ): 1119 –
1122.
Bell , M. F. , R. T. Marshall , and M. E. Anderson. 1986.
Microbiological and sensory tests of beef treated with
acetic and formic acids. Journal of Food Protection
49 ( 3 ): 207 – 210.
Bell , R. G. 1997. Distribution and sources of microbial
contamination on beef carcasses. Journal of Applied
Microbiology 82 ( 3 ): 292 – 300.
Berry , E. D. , and C. N. Cutter. 2000. Effects of acid
adaptation of Escherichia coli O157:H7 on effi cacy
of acetic acid spray washes to decontaminate beef
carcass tissue. Applied and Environmental
Microbiology 66 ( 4 ): 1493 – 1498.
Biss , M. E. , and S. C. Hathaway. 1995. Microbiological
and visible contamination of lamb carcasses accord-
ing to preslaughter presentation status: Implications
for HACCP. Journal of Food Protection 58 ( 7 ): 776 –
783.
Bolton , D. J. , A. M. Doherty , and J. J. Sheridan. 2001.
Beef HACCP: intervention and non – intervention
systems. International Journal of Food Microbiology
66 : 119 – 129.
Bolton , D. J. , R. A. Pearce , J. J. Sheridan , I. S. Blair , D.
A. McDowell , and D. Harrington. 2002. Washing and
chilling as critical control points in pork slaughter
hazard analysis and critical control point (HACCP)
systems. Journal of Applied Microbiology
92 ( 5 ): 893 – 902.
Bosilevac , J. M. , T. M. Arthur , T. L. Wheeler , S. D.
Shackelford , M. Rossman , J. O. Reagan , and M.
Koohmaraie. 2004a. Prevalence of Escherichia
coli O157 and levels of aerobic bacteria and
Enterobacteriaceae are reduced when hides are
washed and treated with cetylpyridinium chloride at
a commercial beef processing plant. Journal of Food
Protection 67 ( 4 ): 646 – 650.
Bosilevac , J. M. , T. L. Wheeler , M. Rivera - Betancourt ,
X. Nou , T. M. Arthur , S. D. Shackelford , M. P. Kent ,
D. Jaroni , M. S. Osborn , M. Rossman , J. O. Reagan ,
and M. Koohmaraie. 2004b. Protocol for evaluating
the effi cacy of cetylpyridinium chloride as a beef hide
intervention. Journal of Food Protection
67 ( 2 ): 303 – 309.
Bosilevac , J. M. , X. Nou , G. A. Barkocy - Gallagher , T.
M. Arthur , and M. Koohmaraie. 2006. Treatments
using hot water instead of lactic acid reduce levels of
aerobic bacteria and Enterobacteriaceae and reduce