Journal of Food Safety · 1995 · 69 citations · 28 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyMeat InspectionMeat ScienceCarcass WashingMeat HygieneMeat MicrobiologyMeat SanitationMeat SpoilageSlaughterhouse SanitationAerobic Plate CountAnimal Carcass ProcessingAntimicrobial SpraysCarcass Surface ContaminationDecontaminationDecontamination SystemsMicrobial Spoilage OrganismsOrganic Acids As Preservatives
Decontamination systems effectively reduce pathogens and spoilage organisms on meat carcasses, as shown by studies using organic acids, water, and the bacteriocin nisin. The authors aim to identify future research directions for carcass decontamination. They propose employing newer technologies to investigate bacterial attachment and detachment mechanisms on carcasses. Organic acids and hot or cold water lower aerobic plate counts by 1–3 log₁₀ CFU/cm², chlorine is largely ineffective, and nisin achieves reductions 2–2.5 log₁₀ CFU/cm² greater than organic acids or water.
ABSTRACT The effectiveness of decontamination systems for controlling the presence of pathogens and spoilage organisms on carcasses is discussed. Research using organic acids and water (hot or cold) demonstrates the general effectiveness of such treatments in lowering the aerobic plate counts (APC) on carcasses by 1–3 log 10 cfu per unit area. Chlorine has been found to be relatively ineffective for use in animal carcass spray washers. An example of direct application of the bacteriocin nisin to inoculated tissue in a spray washer is discussed. Reductions attributable to nisin were 2–2.5 log 10 cfu per unit area higher than those reported for various organic acids or water. Areas for further research are highlighted along with the potential use of newer technologies to elucidate attachment and detachment mechanisms of bacteria to meat animal carcasses .
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Hot water decontamination of beef carcasses for reduction of initial bacterial numbers
M.L. Barkate, G.R. Acuff, L.M. Lucia et al. · Meat Science · 1993 · 78 citations