Hot water decontamination of beef carcasses for reduction of initial bacterial numbers

Areas on freshly slaughtered beef carcasses were sprayed with hot (95°C), sterilized, distilled water in order to elevate carcass surface temperature to 82°C. A significant (P < 0·05) reduction in bacterial numbers was observed between control (prespray) and hot water treated carcass surfaces. Th...

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Veröffentlicht in:	Meat science 1993, Vol.35 (3), p.397-401
Hauptverfasser:	Barkate, M.L., Acuff, G.R., Lucia, L.M., Hale, D.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Areas on freshly slaughtered beef carcasses were sprayed with hot (95°C), sterilized, distilled water in order to elevate carcass surface temperature to 82°C. A significant (P < 0·05) reduction in bacterial numbers was observed between control (prespray) and hot water treated carcass surfaces. These results indicate that microbial decontamination of beef carcasses with hot water will be effective if an approprite spraying apparatus is used.
ISSN:	0309-1740 1873-4138
DOI:	10.1016/0309-1740(93)90044-I