Handbook of Meat Processing

(Greg DeLong) #1

78 Chapter 3


Cutter , C. N. 1999. Combination spray washes of
saponin with water or acetic acid to reduce aerobic
and pathogenic bacteria on lean beef surfaces. Journal
of Food Protection 62 ( 3 ): 280 – 283.
Cutter , C. N. , and W. J. Dorsa. 1995. Chlorine dioxide
spray washes for reducing fecal contamination on
beef. Journal of Food Protection 58 ( 2 ): 1294 – 1296.
Cutter , C. N. , and M. Rivera - Betancourt. 2000.
Interventions for the reduction of Salmonella
Typhimurium DT 4 and non - O157:H7 enterohemor-
rhagic Escherichia coli on beef surfaces. Journal of
Food Protection 63 ( 10 ): 1326 – 1332.
Cutter , C. N. , and G. R. Siragusa. 1994a. Decontamination
of beef carcass tissue with nisin using a pilot scale
model carcass waher. Food Microbiology
11 ( 6 ): 481 – 489.
Cutter , C. N. , and Siragusa , G. R. 1994b. Effi cacy of
organic acids against Escherichia coli O157:H7
attached to beef carcass tissue using a pilot scale
model carcass washer. Journal of Food Protection
57 ( 2 ): 97 – 103.
Cutter , C. N. , W. J. Dorsa , and G. R. Siragusa. 1996.
Application of Carnatrol ( ™ ) and Timsen ( ™ ) to decon-
taminate beef. Journal of Food Protection
59 ( 12 ): 1339 – 1342.
Cutter , C. N. , W. J. Dorsa , and G. R. Siragusa. 1997.
Parameters affecting the effi cacy of spray washes
against Escherichia coli O157:H7 and fecal contami-
nation on beef. Journal of Food Protection
60 ( 6 ): 614 – 618.
Cutter , C. N. , W. J. Dorsa , A. Handie , S. Rodriguez -
Morales , X. Zhou , P. J. Breen , and C. M. Compadre.
2000. Antimicrobial activity of cetylpyridinium
chloride washes against pathogenic bacteria on beef
surfaces. Journal of Food Protection 63 ( 5 ): 593 –
600.
Davey , K. R. , and K. G. Smith. 1989. A laboratory
evaluation of a novel hot water cabinet for the decon-
tamination of sides of beef. International Journal of
Food Science and Technology 24 : 305 – 316.
De Zuniga , A. G. , M. E. Anderson , R. T. Marshall , and
E. L. Iannotti. 1991. A model system for studying the
penetration of microorganisms into meat. Journal of
Food Protection 54 ( 4 ): 256 – 258.
Dickson , J. S. 1988. Reduction of bacteria attached to
meal surfaces by washing with selected compounds.
Journal of Food Protection 51 ( 11 ): 869 – 873.
Dickson , J. S. 1991. Control of Salmonella typhimurium,
Listeria monocytogenes , and Escherichia coli
O157:H7 on beef in a model spray chilling system.
Journal of Food Science 56 ( 1 ): 191 – 193.
Dickson , J. S. 1995. Susceptibility of pre – evisceration
washed beef carcasses to contamination by Escherichia
coli O157:H7 and Salmonellae. Journal of Food
Protection 58 ( 10 ): 1065 – 1068.
Dickson , J. S. , and M. E. Anderson. 1991. Control of
Salmonella on beef tissue surfaces in a model system
by pre - and post - evisceration washing and sanitizing,
with and without spray chilling. Journal of Food
Protection 54 ( 7 ): 514 – 518.
Dickson , J. S. , C. N. Cutter , and G. R. Siragusa. 1994.
Antimicrobial effects of trisodium phosphate against

skin to reduce pathogenic bacteria and bacteria of
fecal origin. Journal of Food Protection
61 ( 5 ): 623 – 625.
Castillo , A. , L. M. Lucia , K. J. Goodson , J. W. Savell ,
and G. R. Acuff. 1998b. Use of hot water for beef
carcass decontamination. Journal of Food Protection
61 ( 1 ): 19 – 25.
Castillo , A. , L. M. Lucia , K. J. Goodson , J. W. Savell ,
and G. R. Acuff. 1998c. Comparison of water wash,
trimming, and combined hot water and lactic acid
treatments for reducing bacteria of fecal origin on beef
carcasses. Journal of Food Protection
61 ( 7 ): 823 – 828.
Castillo , A. , L. M. Lucia , K. J. Goodson , J. W. Savell ,
and G. R. Acuff. 1999a. Decontamination of beef
carcass surface tissue by steam - vacuuming alone and
combined with hot water and lactic acid sprays.
Journal of Food Protection 62 ( 2 ): 146 – 151.
Castillo , A. , L. M. Lucia , G. M. Kemp , and G. R. Acuff.
1999b. Reduction of Escherichia coli O157:H7 and
Salmonella Typhimurium on beef carcass surfaces
using acidifi ed sodium chlorite. Journal of Food
Protection 62 ( 6 ): 580 – 584.
Castillo , A. , L. M. Lucia , I. Mercado , and G. R. Acuff.
2001a. In - plant evaluation of a lactic acid treatment
for reduction of bacteria on chilled beef carcasses.
Journal of Food Protection 64 ( 5 ): 738 – 740.
Castillo , A. , L. M. Lucia , D. B. Roberson , T. H.
Stevenson , I. Mercado , and G. R. Acuff. 2001b.
Lactic acid sprays reduce bacterial pathogens on cold
beef carcass surfaces and in subsequently produced
ground beef. Journal of Food Protection
64 ( 1 ): 58 – 62.
Castillo , A. , K. S. McKenzie , L. M. Lucia , and G. R.
Acuff. 2003. Ozone treatment for reduction of
Escherichia coli O157:H7 and Salmonella Serotype
Typhimurium on beef carcass surfaces. Journal of
Food Protection 66 ( 5 ): 775 – 779.
Childs , K. D. , C. A. Simpson , W. Warren - Serna , G.
Bellinger , B. Centrella , R. A. Bowling , J. Ruby , J.
Stefanek , D. J. Vote , T. Choat , J. A. Scanga , J. N.
Sofos , G. C. Smith , and K. E. Belk. 2006. Molecular
characterization of Escherichia coli O157:H7 hide
contamination routes: Feedlot to harvest. Journal of
Food Protection 69 ( 6 ): 1240 – 1247.
Coma , V. 2008. Bioactive packaging technologies for
extended shelf life of meat - based products. Meat
Science 78 ( 1 – 2 ): 90 – 103.
Commission of the European communities. 2003.
Commission Regulation (EC) No 2160/2003 of the
17th of November 2003 on the control of salmonella
and other specifi ed food - borne zoonotic agents.
Offi cial Journal of the European Union L325 : 1 – 15.
Commission of the European Communities. 2004a.
Commission Regulation (EC) No 852/2004 of the
29th of April 2004 on the hygiene of foodstuffs.
Offi cial Journal of the European Union L139 : 1 – 54.
Commission of the European Communities. 2004b.
Commission Regulation (EC) No 853/2004 of the
29th of April 2004 laying down specifi c hygiene rules
for food of animal origin. Offi cial Journal of the
European Union L139 : 55 – 205.

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