Use of hot water for beef carcass decontamination.

摘要: Hot water treatment of beef carcass surfaces for reduction Escherichia coli O157:H7, Salmonella typhimurium, and various indicator organisms was studied using a model spray cabinet. Paired hot surface regions with different extemal fat characteristics (inside round, outside brisket, flank, clod) were removed from carcasses immediately after the slaughter dressing process. All cuts inoculated bovine feces containing 106/g each rifampicin-resistant E. O157:H7 S. or uninoculated feces. Surfaces then exposed to wash followed by (95°C). Counts aerobic plate count (APC) coliform counts conducted before treatment. treatments significantly reduced levels pathogens initial inoculation level 5.0 log10 CFU/cm2. Treatments including sprays provided mean reductions fo...