Microbial growth on plate beef during extended storage after washing and sanitizing

Although there have been many recent reports of the short-term effects of sanitizing and cleaning meat on microbe counts, there have been no reports on the long-term effects. Plate beef was washed/sanitized with cold water, hot water, steam acetic acid, or sodium hypochlorite, and stored at 3.3C and 90% humidity for up to 4 weeks. Microbial counts were made at regular intervals. Compared with untreated controls, time to reach counts of specific bacteria per cm square were: one day or less with water or steam treatment; 2 to 3 days more with hypochlorite treatment; 5 days more with hot-water treatment; and 16 to 17 days more with acetic-acid treatment. Re-sanitization with acetic acid extended storage time to count by 7 days