Beef
Reference | Product | Type of Meat | Microorganism Tested | Process / Intervention | Pathogen Effect | Operational Parameters | Critical Operational Parameters | Comments |
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Scott-Bullard, B. R., I. Geornaras, R. J. Delmore, D. R. Woerner, J. O. Reagan, J. B. Morgan, and K. E. Belk. 2017. Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin–Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue. J. Food. Protection. 80(12):1987-1992. doi:10.4315/0362-028X.JFP-17-022 | Pre-rigor beef surfaces | Beef | Escherichia coli O157:H7 non-O157 Shiga toxin-producing E. coli Salmonella Nonpathogenic Escherichia coli Biotype I | Sulfuric acid-sodium sulfate blend (SSS) | Bactericidal | Time: 5s Temperature: 23 ± 2°C Concentration: NE (evaluated pH per manufacturer's instructions: 1.0 and 1.5) Volume: NE Equipment Settings: NE Pressure Delivery: 13 and 22 lb./sq. inch Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef | Time: 5s pH: 1.0 and 1.5 | Overall, the SSS treatments lowered inoculated (6.1 to 6.4 log CFU/cm2) bacterial populations by 0.6 to 1.5 log CFU/cm2 (P , 0.05), depending on inoculum type and recovery medium. pH and pressure treatment combinations impacted E. coli similarly; however, solution pH did have a significant effect on Salmonella. Surrogates responded similarly to treatments as compared to pathogenic E. coli. |
Ba, H. V., H. Seo, S. Pil-Nama, Y. Kim, B. Y. Park, S. Moon, S. Kang, Y. Choi, and J. Kim. 2018. The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses. Meat Science. 137:16-23. https://doi.org/10.1016/j.meatsci.2017.11.006. | Hide Hot carcass | Beef | Samples were evaluated for naturally occurring: APC E. coli Total coliform Bacillus spp. Staphylococcus spp. Pseudomonas Shigella Salmonella | (i) Lactic acid (ii) Acetic acid | Bactericidal | (i) Lactic Acid Time: 10 min hold between hide spray and slaughter; 24h chill between carcass spray and sampling Temperature: NE Concentration: 3% ( pH 2.03) Volume: 1L/hide and 0.5L/carcass Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): live animal (hide) + hot carcass (ii) Acetic Acid Time: 10 min hold between hide spray and slaughter; 24h chill between carcass spray and sampling Temperature: NE Concentration: 3% ( pH 2.84) Volume: 1L/hide and 0.5L/carcass Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): live animal (hide) + hot carcass | (i) Lactic Acid Concentration: 3% ( pH 2.03) Volume: 1L/hide and 0.5L/carcass (ii) Acetic Acid Concentration: 3% ( pH 2.84) Volume: 1L/hide and 0.5L/carcass | NOTE: THIS WAS NOT AN INOCULATION STUDY Authors' summary of findings: A diversity of bacterial species such as Staphylococcus, Shigella, Bacillus, Escherichia and Salmonella, etc. were found on both external hide and carcass surface samples. The decontamination sprays significantly reduced the numbers (2–5 log unit) of all aforementioned bacterial species on carcass surfaces as compared with non-sprayed control. Thus, the two times spray applications with the acid could be an effective tool for reducing bacterial cross-contaminations of beef carcass without adverse effect on meat quality. |
Arthur, T. M., N. Kalchayanand, G. E. Agga, T. L. Wheeler, and M. Koohmaraie. 2017. Evaluation of Bacteriophage Application to Cattle in Lairage at Beef Processing Plants to Reduce Escherichia coli O157:H7 Prevalence on Hides and Carcasses. Foodborne Pathogens and Disease. 14: 17-22. doi: 10.1089/fpd.2016.2189 | Hide | Beef | Escherichia coli O157:H7 | Bacteriophage hide spray | Bactericidal | Time: NE Temperature: NE Concentration: ~3 x 10^10 phage/head of cattle in one gallon of water/head with a dwell timing of at least 1 h before harvest Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): hide Other: Elanco Finalyse | Concentration: ~3 x 10^10 phage/head of cattle in one gallon of water/head with a dwell timing of at least 1 h before harvest Other: Elanco Finalyse | Authors' summary of findings: Cattle hides receiving phage treatment had an E. coli O157:H7 prevalence of 51.8%, whereas untreated hides had a prevalence of 57.6%. For carcass samples, the E. coli O157 prevalence in treated and untreated samples was 17.1% and 17.6%, respectively. The results obtained from these experiments demonstrated that the treatment of cattle hides with bacteriophages before processing did not produce a significant reduction of E. coli O157:H7 on cattle hides or beef carcasses during processing. |
Yang, X., B. R. Bullard, I. Geornaras, S. Hu, D. R. Woerner, R. J. Delmore, J. B. Morgan, and K. E. Belk. 2017. Comparison of the Efficacy of a Sulfuric Acid–Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue. Journal of Food Protection. 80:809-813. doi:10.4315/0362-028X.JFP-16-317 | Pre-rigor beef surfaces | Beef | Salmonella | (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated (ii) Lactic acid (LA) - heated and unheated | Bactericidal | (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated Time: 5s Temperature: 21 or 52°C Concentration: NE (evaluated pH per manufacturer's instructions: 1.1) Volume: 33 ml/s Equipment Settings: NE Pressure Delivery: 15 lb./sq. inch Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef (ii) Lactic acid (LA) - heated and unheated Time: 5s Temperature: 21 or 52°C Concentration: 4% Volume: 33 ml/s Equipment Settings: NE Pressure Delivery: 15 lb./sq. inch Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef | (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated Temperature: 21 or 52°C Concentration: NE (evaluated pH per manufacturer's instructions: 1.1) (ii) Lactic acid (LA) - heated and unheated Temperature: 21 or 52°C Concentration: 4% | All treatments reduced total bacterial counts and inoculated Salmonella by approximately 1.5 to 2-logs. Additional findings from the authors: Overall, the temperature of the chemical solutions had a small (0.3 log CFU/cm2), but significant effect on total bacterial counts but not on Salmonella counts. These results indicate that both unheated and heated solutions of SSS and LA are effective interventions for reducing Salmonella contamination on prerigor beef carcass surface tissue. |
Stratakos, A. C. and I. R. Grant. 2018. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiology. 76: 209-218. https://doi.org/10.1016/j.fm.2018.05.011 | Cold beef pieces | Chilled Beef | E. coli O157:H7 surrogates | (i) Silver-containing antimicrobial packaging (ii) Ozone gas (iii) Cold plasma (iv) Phage cocktail (v) Vinegar (acetic acid) (vi) Lactic acid (vii) Lactoferrin (viii) Nisin (ix) Nanoemulsions - carvacrol (x) Nanoemulsions - thyme essential oil | Bactericidal | (ii) Ozone gas Time: Exposure time = 5 min Temperature: NE Concentration: 7.2 and 32 g O3/m3 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): gaseous treatment in hermetically closed cylinder Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (iii) Cold Plasma Time: 2 and 5 minute exposure times Temperature: 39°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): n/a Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces Other: The plasma source consisted of a quartz dielectric tube with an inner diameter of 4mm and an outer diameter of 6mm and it operated at voltage amplitude of 6 kV and a repetition frequency of 20 kHz. The plasma jet configuration was encased in solid acrylic tubing. The plasma jet was produced using a mixture of helium (99.5%) and oxygen (0.5%) at flow rate of 2 standard liters per min. (iv) Phage cocktail Time: NE Temperature: Phage-treated samples were stored at 12°C. Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): 250 microliters were spread-inoculated to achieve a multiplicity of infection of 1000. Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces Other: Commercially available EcoShield from Intralytix was used. (v) Vinegar Time: 5 minute exposure time Temperature: NE Concentration: 6% acetic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (vi) Lactic acid Time: 5 minute exposure time Temperature: NE Concentration: 5% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by no rinse or by a 30s rinse with sterile water (vii) Lactoferrin Time: 5 minute exposure time Temperature: NE Concentration: 0.5mg/ml Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (viii) Nisin Time: 5 minute exposure time Temperature: NE Concentration: 100 IU/ml Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (ix) Carvacrol EO nanoemulsion Time: 5 minute exposure time Temperature: NE Concentration: 8000 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by no rinse or a 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (x) Thyme EO nanoemulsion Time: 5 minute exposure time Temperature: NE Concentration: 8000 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by no rinse or a 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (xi) Lactoferrin-Nisin Time: 5 minute exposure time Temperature: NE Concentration: 0.5mg/ml and 1000IU/ml Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces (xii) Lactic acid-Nisin Time: 5 minute exposure time Temperature: NE Concentration: 5% and 1000IU/ml Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water | (ii) Ozone gas Time: Exposure time = 5 min Concentration: 7.2 and 32 g O3/m3 (iii) Cold Plasma Time: 2 and 5 minute exposure times Temperature: 39°C Other: The plasma source consisted of a quartz dielectric tube with an inner diameter of 4mm and an outer diameter of 6mm and it operated at voltage amplitude of 6 kV and a repetition frequency of 20 kHz. The plasma jet configuration was encased in solid acrylic tubing. The plasma jet was produced using a mixture of helium (99.5%) and oxygen (0.5%) at flow rate of 2 standard liters per min. (iv) Phage cocktail Time: NE Temperature: Phage-treated samples were stored at 12°C. Treatment Application Type (spray/wash): 250 microliters were spread-inoculated to achieve a multiplicity of infection of 1000. Other: Commercially available EcoShield from Intralytix was used. (v) Vinegar Time: 5 minute exposure time Concentration: 6% acetic acid (vi) Lactic acid Time: 5 minute exposure time Concentration: 5% (vii) Lactoferrin Time: 5 minute exposure time Concentration: 0.5mg/ml (viii) Nisin Time: 5 minute exposure time Concentration: 100 IU/ml (ix) Carvacrol EO nanoemulsion Time: 5 minute exposure time Concentration: 8000 ppm (x) Thyme EO nanoemulsion Time: 5 minute exposure time Concentration: 8000 ppm (xi) Lactoferrin-Nisin Time: 5 minute exposure time Concentration: 0.5mg/ml and 1000IU/ml (xii) Lactic acid-Nisin Time: 5 minute exposure time Concentration: 5% and 1000IU/ml | Findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination. |
Stella, J. M., J. B. Luchansky, K. Miller, B. A. Shoyer, L. E. Shane, L. McGeary, M. Osoria, L. J. Stahler, N. J. Sevart, R. K. Phebus, H. Thippareddi, and A. C. S. Porto-Fett. 2017. Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin–Producing Escherichia coli. Journal of Food Protection. 80: 1393-1400. doi:10.4315/0362-028X.JFP-16-406 | Beef subprimals | Chilled Beef | Shiga-toxin producing E. coli (STECs) | Delivery methods: (i) Electrostatic spraying (ESS) (ii) Sprayed lethality in container (SLIC) Antimicrobials: (a) lauric arginate (LAE) (b) peroxyacetic acid (PAA) (c) cetylpyridinium chloride (CPC) | Bactericidal | Delivery Methods: (i) ESS Average mass-to-charge ratio of –14.1 ± 1.9 mC/kg (range, –10.3 to 17.5 mC/kg) during a 20s transit time under the nozzles. (ii) SLIC Antimicrobial solutions were delivered into the subprimal-containing bags with a pipette to a volume of 0.3% of the total weight of the meat. Bags were vacuum sealed for subsequent distribution of the antimicrobial solutions across the entire surface of the packaged meat. Antimicrobials: (a) lauric arginate (LAE) Time: NE Temperature: 18 ± 1°C Concentration: 1% (pH 2.3) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): ESS or SLIC Point of Application (hot cx, cold cx, subprimal, trim): subprimals (b) peroxyacetic acid (PAA) Time: NE Temperature: 18 ± 1°C Concentration: 0.2% (pH 3.0) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): ESS or SLIC Point of Application (hot cx, cold cx, subprimal, trim): subprimals (c) cetylpyridinium chloride (CPC) Time: NE Temperature: 18 ± 1°C Concentration: 1% (pH 5.2) Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): ESS or SLIC Point of Application (hot cx, cold cx, subprimal, trim): subprimals | Delivery Methods: (i) ESS Average mass-to-charge ratio of –14.1 ± 1.9 mC/kg (range, –10.3 to 17.5 mC/kg) during a 20s transit time under the nozzles. (ii) SLIC Antimicrobial solutions were delivered into the subprimal-containing bags with a pipette to a volume of 0.3% of the total weight of the meat. Bags were vacuum sealed for subsequent distribution of the antimicrobial solutions across the entire surface of the packaged meat. Antimicrobials: (a) lauric arginate (LAE) Time: NE Temperature: 18 ± 1°C Concentration: 1% (pH 2.3) (b) peroxyacetic acid (PAA) Temperature: 18 ± 1°C Concentration: 0.2% (pH 3.0) (c) cetylpyridinium chloride (CPC) Temperature: 18 ± 1°C Concentration: 1% (pH 5.2) | Application of LAE, PAA, or CPC, either alone or in combination, via ESS or SLIC is effective for reducing low levels (ca. 0.3 to 1.6 log CFU) of STEC that may be naturally present on the surface of beef subprimals. |
Bauer, A., Y. Ni, S. Bauer, P. Paulsen, M. Modic, J. L. Walsh, F. J. M. Smulders. 2017. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin. Meat Science, 128: 77-87. http://dx.doi.org/10.1016/j.meatsci.2017.02.003 | Beef subprimals | Chilled Beef | Staphylococcus aureus Listeria monocytogenes Escherichia coli | Atmospheric pressure cold plasma | Bactericidal | Atmospheric pressure cold plasma (ACP) system Time: NE Temperature: non-thermal Concentration: NE Volume: NE Equipment Settings: samples were 2cm from electrode, 9kHz operating frequency Pressure Delivery: NE Treatment Application Type (spray/wash): ACP system Point of Application (hot cx, cold cx, subprimal, trim): subprimals | Atmospheric pressure cold plasma (ACP) system Equipment Settings: samples were 2cm from electrode, 9kHz operating frequency | Authors' summary of findings: Exposure to ACP of the polyamide-polyethylene packaging film inoculated with Staphylococcus aureus, Listeria monocytogenes and two Escherichia coli strains resulted in >2 log reduction without affecting the integrity of the packaging matrix. Results indicate that ACP can reduce microbial numbers on surfaces of beef packages without affecting characteristics of the packaged beef. |
Kassem, A., J. Meade, J. Gibbons, K. McGill, C. Walsh, J. Lyng, P. Whyte. 2017. Evaluation of chemical immersion treatments to reduce microbial populations in fresh beef. International Journal of Food Microbiology. 261: 19-24. http://dx.doi.org/10.1016/j.ijfoodmicro.2017.08.005 | fresh beef subprimals are pieces representing subprimals are presumed, although not explicitly stated | Chilled Beef | Salmonella typhimurium Campylobacter jejuni Listeria monocytogenes Escherichia coli | (i) Acetic acid (ii) Lactic acid (iii) Citric acid (iv) Sodium decanoate (v) Trisodium phosphate | Bactericidal | Acetic acid, lactic acid, citric acid and sodium decanoate Time: 60s Temperature: ambient Concentration: 3 or 5% Volume: 500ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion, followed by 15s immersion in distilled water Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated) Trisodium phosphate Time: 60s Temperature: ambient Concentration: 10 or 12% Volume: 500ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip/immersion, followed by 15s immersion in distilled water Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated) | Acetic acid, lactic acid, citric acid and sodium decanoate Time: 60s Temperature: ambient Concentration: 3 or 5% Trisodium phosphate Time: 60s Temperature: ambient Concentration: 10 or 12% | The greatest reductions were obtained by using 3% and 5% lactic acid, 3 and 5% sodium decanoate, and 5% acetic acid. |
Arya, R., M. Bryant, H. L. Degala, A. K. Mahapatra, G. Kannan. 2018. Effectiveness of a low-cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.13636 | Beef pieces (retail source) Pork pieces (retail source) Goat pieces, boneless | Chilled Beef Pork Goat (chevon) | E. coli O157:H7 surrogate | (i) acidic electrolyzed water (ii) alkaline electrolyzed water | Bactericidal | Time: 2, 4, 6, 8, 10, and 12 minutes Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated) | Time: 2, 4, 6, 8, 10, and 12 minutes | Generally, acidic electrolyzed water was more effective than the alkaline treatment in producing surrogate reductions on products from all three species. A reduction of 0.96-log or greater was seen for all species with acidic application times of 4 minutes and above. For alkaline treatments, reductions of 0.91-log or greater was seen across species with application times 8 minutes and greater, with one exception (chevon at 10 min). |
Kirsch, K. R., T. N. Tolen, J. C. Hudson, A. Castillo, D. B. Griffin, and T. M. Taylor. 2017. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef. International Journal of Food Science. https://doi.org/10.1155/2017/8070515 | Beef subprimals | Chilled Beef | O157 and non-O157 Shiga-Toxin producing E. coli | Lactic acid bacteria application (LactiGuard) via two methods: (i) Conventional spray (ii) Electrostatic spray (ESS) | Bactericidal | (i) LactiGuard — Conventional spray application Time: 100s Temperature: 25C Concentration: NE Volume: 1.7ml/min Equipment Settings: NE Pressure Delivery: 310 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): subprimal (ii) LactiGuard — Electrostatic spray (ESS) application Time: 120s Temperature:25C Concentration: NE Volume: 2.1ml/s when charged to < or = 10 amps Equipment Settings: NE Pressure Delivery: 207 kPa Treatment Application Type (spray/wash): ESS Point of Application (hot cx, cold cx, subprimal, trim): subprimal | (i) LactiGuard — Conventional spray application Time: 100s Temperature: 25C (ii) LactiGuard — Electrostatic spray (ESS) application Time: 120s Temperature:25C | Authors' summary of findings: Intervention application reduced STEC by 0.4 log10 CFU/cm2 (𝑝 < 0.05), although application method did not impact STEC reductions (𝑝 > 0.05). Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process. |
Lyu, F., Y. Zhao, K. Shen, X. Zhou, J. Zhang, and Y. Ding. 2018. Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef. Journal of Food Quality. https://doi.org/10.1155/2018/3158086 | Beef steaks | Chilled Beef | Naturally occurring: Total viable counts (TVC) | (i) Carbon monoxide (CO) gas treatment (ii) CO + chlorine dioxide (iii) CO + lactic acid | Both | (i) Carbon monoxide (CO) gas treatment Time: 1.5h Temperature: NE Concentration: 100% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): gas Point of Application (hot cx, cold cx, subprimal, trim): steaks (ii) CO followed by chlorine dioxide immersion Time: 1.5h CO; 10 min chlorine dioxide Temperature: NE Concentration: 100% CO; 50 mg/L chlorine dioxide Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): gas + dip Point of Application (hot cx, cold cx, subprimal, trim): steaks (iii) CO followed by chlorine dioxide immersion and then lactic acid spray Time: 1.5h CO; 10 min chlorine dioxide Temperature: NE Concentration: 100% CO; 50 mg/L chlorine dioxide; 30 g/L lactic acid Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): gas + dip + spray Point of Application (hot cx, cold cx, subprimal, trim): steaks | (i) Carbon monoxide (CO) gas treatment Time: 1.5h Concentration: 100% (ii) CO followed by chlorine dioxide immersion Time: 1.5h CO; 10 min chlorine dioxide Concentration: 100% CO; 50 mg/L chlorine dioxide (iii) CO followed by chlorine dioxide immersion and then lactic acid spray Time: 1.5h CO; 10 min chlorine dioxide Concentration: 100% CO; 50 mg/L chlorine dioxide; 30 g/L lactic acid | The third treatment produced the lowest numbers of TVC across all evaluation days, followed by treatment two, and finally the gas-only treatment. |
Thomas, C. L., A. Stelzini, and Y.-C. Hung. 2019. The Effects of Novel Antimicrobials on Quality and Shelf-Life Characteristics of Blade Tenderized Beef Strip Loins. Meat and Muscle Biology. 1:67. doi:10.221751/rmc2017.061 | Beef subprimals (destined for non-intact) | Chilled Beef Non-intact | Aerobic plate counts (APC) | (i) pulse ultra-violet light (PUV) (ii) levulinic acid + sodium dodecyl sulfate (LVA+SDS) (iii) electrolyzed oxidizing water (iv) Lactic acid | Both | (i) pulse ultra-violet light (PUV) Time:15s Temperature: NE Concentration: NE Volume: NE Equipment Settings: 5.754 J/cm2 6 ± 2 cm from the quartz window Pressure Delivery: NE Treatment Application Type (spray/wash): UV light Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal (ii) levulinic acid + sodium dodecyl sulfate (LVA+SDS) Time: NE Temperature: NE Concentration: 5% LVA + 0.5% SDS Volume: 0.42 L/nozzle·min–1 Equipment Settings: NE Pressure Delivery: 275.79 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal (iii) electrolyzed oxidizing water Time: NE Temperature: NE Concentration: 50 ppm chlorine Volume: 0.42 L/nozzle·min–1 Equipment Settings: NE Pressure Delivery: 275.79 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal (iv) lactic acid Time: NE Temperature: NE Concentration: 4.5% Volume: 0.42 L/nozzle·min–1 Equipment Settings: NE Pressure Delivery: 275.79 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal | (i) pulse ultra-violet light (PUV) Time:15s Equipment Settings: 5.754 J/cm2 6 ± 2 cm from the quartz window (ii) levulinic acid + sodium dodecyl sulfate (LVA+SDS) Concentration: 5% LVA + 0.5% SDS (iii) electrolyzed oxidizing water Concentration: 50 ppm chlorine (iv) lactic acid Concentration: 4.5% | **Not an inoculation study** Authors' summary of findings: APC were similar (P > 0.05) among control (5.64 log CFU/cm2), PUV (5.20 log CFU/cm2), and electrolyzed water (5.78 log CFU/cm2). Both LVA+SDS- and LA-treated products had lower (P < 0.05) APC than all other treatments (3.49 and 4.33 log CFU/cm2, respectively). |
Castillo, A., J.S. Dickson, R.P. Clayton, L.M. Lucia, and G.R. Acuff. 1998. Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin. Journal of Food Protection. 61(5):623-5. | Hide | Beef | Escherichia coli (Generic) Salmonella Typhimurium Coliforms APC | (i) Chemical Dehairing | Bactericidal | (i) Water Pre-Rinse Time: 90 s Temperature: NE Concentration: NE Volume: NE Equipment Settings: hand-held noncorrosive polyethylene sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application: Hide (ii) Sodium Sulfide Spray I Time: Application for 16 s, Set for 90 s Temperature: NE Concentration: 10% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application: Hide (iii) Sodium Sulfide Spray II Time: Application for 16 s, Set for 60 s Temperature: NE Concentration: 10% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application: Hide (iv) Hydrogen Peroxide Spray I Time: Application for 17 s Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application: Hide (v) Water Wash I Time: NE Temperature: 40.5°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application: Hide (vi) Hydrogen Peroxide Spray II Time: Application for 17 s Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application: Hide (vii) Water Wash II Time: NE Temperature: 40.5°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application: Hide | (i) Water Pre-Rinse Time: 90 s (ii) Sodium Sulfide Spray I Time: Application for 16 s, Set for 90 s Concentration: 10% (iii) Sodium Sulfide Spray II Time: Application for 16 s, Set for 60 s Concentration: 10% (iv) Hydrogen Peroxide Spray I Time: Application for 17 s Concentration: 3% (v) Water Wash I Temperature: 40.5°C (vi) Hydrogen Peroxide Spray II Time: Application for 17 s Concentration: 3% (vii) Water Wash II Temperature: 40.5°C | Chemical dehairing reduced APC, coliforms, and E. coli by 3.4, 3.9, and >4.3 CFU |
Bosilevac, J., X. Nou, G. Barkocy-Gallagher, T. Arthur, and M. Koohmaraie. 2006. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. J. Food Prot. 69:1808-1813. | Hot Carcass | Beef | Aerobic Plate Counts (APC) Enteribacteriaceae Escherichia coli O157:H7 | (i) Hot water wash (ii) Lactic acid spray (iii) Sequential application of hot water followed by lactic acid | Bactericidal | (i) Hot Water Wash Time: 5.5 s Temperature: 74°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Pre-evisceration carcass (hot carcass) (ii) Lactic Acid Spray Time: 5.5 s Temperature: 42°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Pre-evisceration carcass (hot carcass) | (i) Hot Water Wash Time: 5.5 s Temperature: 74°C (ii) Lactic Acid Spray Time: 5.5 s Temperature: 42°C Concentration: 2% | (i) Hot Water Wash Reduced APC and Enterobacteriaceae by 2.7 log CFU/100cm2. E. coli prevalence was reduced by 81%. (ii) Lactic Acid Spray Reduced APC and Enterobacteriaceae by 1.6 and 1.0 log CFU/100cm2, respectively. E. coli prevalence was reduced by 35%. (ii) Hot Water Wash followed by Lactic Acid Spray Reduced APC and Enterobacteriaceae by 2.2 and 2.5 log CFU/100cm2, respectively. E. coli prevalence was reduced by 79%. Conclusion: Results suggest that hot water wash is more effective than a lactic acid spray using these parameters. |
Byrne, C.M., D.J. Bolton, J.J. Sheridan, D.A. McDowell, and I.S. Blair. 2000. The effects of preslaughter washing on the reduction of Escherichia coli O157:H7 transfer from cattle hides to carcasses during slaughter. Lett Appl Microbiol. 30(2):142-5. | Hide (antemortem) | Beef | Escherichia coli (Generic) | (i) Gamma radiation | Bactericidal | (i) Gamma Radiation Time: NE Temperature: NE Concentration: 1.5 and 3.0 kGy Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Subprimals | (i) Gamma Radiation Concentration: 1.5 and 3.0 kGy | For all microorganisms, initial counts were decreased in irradiated samples |
Castillo, A., L. Lucia, G. Kemp, and G. Acuff. 1999. Reduction of Escherichia coli O157 : H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection 62:580-584. | Hot Carcass | Beef | Escherichia coli O157:H7 Salmonella Typhimurium | (i) Water Wash (ii) Phosphoric Acid-Activated Acidified Sodium Chlorite (PASC) (iii) Citric Acid-Activated Acidified Sodium Chlorite (CASC) | Bactericidal | (i) Water Wash Time: 90s Temperature: NE Concentration: NE Volume: NE Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (ii) Phosphoric Acid/Citric Acid-Activated Acidified Sodium Chlorite Spray Time: 10s Temperature: 22.4-24.7°C (room temperature) Concentration: 164 mg/liter Volume: 140 ml Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Water Wash Time: 90s (ii) Phosphoric Acid/Citric Acid-Activated Acidified Sodium Chlorite Spray Time: 10s Temperature: 22.4-24.7°C (room temperature) Concentration: 164 mg/liter Volume: 140 ml Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash | Both treatments reduced levels of E. coli O157:H7 and Salmonella Typhimurium when compared to the carcasses treated only with the water wash CASC had larger reductions than PASC |
Baird, B., L. Lucia, G. Acuff, K. Harris, and J. Savell. 2006. Beef hide antimicrobial interventions as a means of reducing bacterial contamination. Meat Science 73: 245-248. doi:10.1016/j.meatsci.2005.11.023 | Hide | Beef | APC Coliforms Escherichia coli (Generic) | (i) Clipped (hair trimmed) (ii) Isopropyl alcohol (iii) Hydrogen peroxide (3%) (iv) Lactic Acid (2%) (v) Povidone-iodine (10%) (vi) Cetylpyridinium chloride (1%) | Bactericidal | (i) Clipped Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hide (ii) Isopropyl Alcohol Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hide (iii) Hydrogen Peroxide Time: NE Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (iv) Lactic Acid Time: NE Temperature: 55°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (v) Povidone-iodine Time: NE Temperature: NE Concentration: 10% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (vi) Cetylpyridinium Chloride Time: NE Temperature: NE Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Clipped (ii) Isopropyl Alcohol (iii) Hydrogen Peroxide Concentration: 3% (iv) Lactic Acid Temperature: 55°C Concentration: 2% (v) Povidone-iodine Concentration: 10% (vi) Cetylpyridinium Chloride Concentration: 1% | Lactic Acid and and CPC were the most effective on clipped and unclipped samples CPC, Lactic Acid, and hydrogen peroxide had the most effective reduction on clipped samples The most effective combination was clipped, CPC, lactic acid, and hydrogen peroxide |
Schnell, T., J. Sofos, V. Littlefield, J. Morgan, B. Gorman, R. Clayton, and G. Smith. 1995. Effects of postexsanguination dehairing on the microbial load and visual cleanliness of beef carcasses. Journal of Food Protection 58: 1297-1302. | Hide | Beef | APC Coliforms Escherichia coli (Generic) Salmonella spp. Listeria monocytogenes | (i) Chemical Dehairing | Bactericidal | (i) Sodium Sulfide Solution Spray I Time: Allowed to act for 90s Temperature: 25°C (ambient) Concentration: 10% Volume: NE Equipment Settings: NE Pressure Delivery: 3.45 bar Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hide (ii) Sodium Sulfide Solution Spray II Time: Allowed to act for 60s Temperature: 25°C (ambient) Concentration: 10% Volume: NE Equipment Settings: NE Pressure Delivery: 5.52 bar Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hide (iv) Water Wash Time: NE Temperature: 40.5 Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20.68 bar Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hide (v) Hydrogen Peroxide Spray Time: 17s Temperature: NE Concentration: 3% Volume: NE Equipment Settings: NE Pressure Delivery: 3.45 bar Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hide | (i) Sodium Sulfide Solution Spray I Time: Allowed to act for 90s Concentration: 10% Pressure Delivery: 3.45bar (ii) Sodium Sulfide Solution Spray II Time: Allowed to act for 60s Concentration: 10% Pressure Delivery: 5.52 bar (iv) Water Wash Temperature: 40.5°C Pressure Delivery: 20.68 bar (v) Hydrogen Peroxide Spray Time: 17s Concentration: 3% Pressure Delivery: 3.45 bar | There was no difference in APC or E. coli counts between dehaired and conventially slaughtered carcasses This could be in part due to prior contamination in the facility |
Cutter, C., W. Dorsa, A. Handie, S. Rodriguez-Morales, X. Zhou, P. Breen, and C. Compadre. 2000. Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. Journal of Food Protection 63: 593-600. | Hot Carcass | Beef | Escherichia coli (Generic) Salmonella Typhimurium | (i) Cetylpyridinium Chloride Spray | Bactericidal | (i) Cetylpyridinium Chloride (CPC) Spray Time: 15s Temperature: 35°C Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: 862 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass | (i) Cetylpyridinium Chloride (CPC) Spray Time: 15s Temperature: 35°C Concentration: 1% Pressure Delivery: 862 kPa | CPC immediately reduced Salmonella Typhimurium and E. coli O157:H7 to undetectable levels on lean beef surfaces On adipose surfaces, there was a reduction in Salmonella Typhimurium and E. coli O157:H7 Treatment with CPC resulted in residual CPC considered excessive for human consumption |
Schmidt, J., R. Wang, N. Kalchayanand, T. Wheeler, and M. Koohmaraie. 2012. Efficacy of Hypobromous Acid as a Hide-On Carcass Antimicrobial Intervention. Journal of Food Protection 75: 955-958. doi:10.4315/0362-028X.JFP-11-433 | Hide | Beef | Escherichia coli O157:H7 Salmonella spp. APC Coliforms | (i) Hypobromous Acid (HOBr) Wash | Bactericidal | (i) Hypobromous Acid Wash Time: 15s Temperature: NE Concentration: 220 or 500 ppm Volume: NE Equipment Settings: NE Pressure Delivery: 45 PSI (310.26 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hide | (i) Hypobromous Acid Wash Time: 15s Concentration: 220 or 500 ppm Pressure Delivery: 45 PSI (310.26 kPa) | Both concentrations of HBOr reduced E. coli and Salmonella prevalence The increased concentration of HBOr (500 ppm) resulted in reductions in APC, coliforms, and E. coli |
Pearce, R., and D. J. Bolton. 2008. The anti-microbial effect of a dairy extract (LactiSAL) on Salmonella enterica Typhiurium and Escherichia coli O157:H7 on different beef carcass surfaces. Journal of Food Control 19: 449-453. | Hot Carcass | Beef | Salmonella Typhimurium Escherichia coli O157:H7 | (i) Dairy Extract (LactiSAL) | Bactericidal | (i) LactiSAL Spray Time: NE Temperature: NE Concentration: NE Volume: Approximately 5 ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) LactiSAL Spray Volume: Approximately 5 ml | Samples treated with LactiSAL had a reduction in S. Typhimurium and E. coli |
Bosilevac, J., X. Nou, G. Barkocy-Gallagher, T. Arthur, and M. Koohmaraie. 2006. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157 : H7 on preevisceration beef carcasses. Journal of Food Protection 69: 1808-1813. | Hot Carcass | Beef | APC Enterobacteriaceae Escherichia coli O157:H7 | (i) Hot Water (ii) Lactic Acid | Bactericidal | (i) Hot Water Wash Time: 5.5s Temperature: 74°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (ii) Lactic Acid Spray Time: NE Temperature: 42°C Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Hot Water Wash Time: 5.5s Temperature: 74°C (ii) Lactic Acid Spray Temperature: 42°C Concentration: 2% | When hot water and lactic acid were used together APC were reduced by 2.2, Enterobacteriaceae by 2.5, and E. coli by 79% |
Kochevar, S., J. Sofos, R. Bolin, J. Reagan, and G. Smith. 1997. Steam vacuuming as a pre-evisceration intervention to decontaminate beef carcasses. Journal of Food Protection 60: 107-113. | Hot Carcass | Beef | APC TCC | (i) Steam Vacuuming | Bactericidal | (i) Steam Vacuuming Time: 5 - 10s Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (ii) Knife Trimming Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Steam Vacuuming Time: 5 - 10s (ii) Knife Trimming | Steam Vacuuming reduced mean APC by 0.57 and TCC by 0.33 Steam vacuuming and knife trimming were similarily effective in removing visual contamination and reducing microbiological counts in all facilities |
Bacon, R., K. Belk, J. Sofos, R. Clayton, J. Reagan, and G. Smith. 2000. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. J. Food Prot. 63:1080-1086. | Hot Carcass | Beef | Total Plate Counts (TPC) Total Coliform Counts (TCC) Escherichia coli (Generic) | (i) Steam vacuuming (ii) Pre-evisceration carcass wash (iii) Pre-evisceration organic acid solution rinse (iv) hot water carcass wash (v) post-evisceration final carcass wash (vi) post-evisceration organic acid solution | Bactericidal | (i) Steam vacuuming Temperature: 104 to 110°C Pressure: 138 to 345 kPa steam, negative 7 to 12 mm of Hg vacuum Point of application: spot contamination, in a concentrated area of the slaughtering sequence following hide removal (hot carcass) (ii) Pre-evisceration carcass washing Time: 6 to 8 s Temperature: 29 to 38°C water Pressure: 193 to 331 kPa Point of application: immediately following steam vacuuming (hot carcass) (iii) Pre-evisceration application of organic acid solution rinsing (lactic or acetic acid solution) Time: 2 to 4 s Temperature: 43 to 60°C Concentration: 1.6 to 2.6% Pressure: 317 to 324 kPa Point of application: following pre-evisceration carcass washing (hot carcass) (iv) Thermal pasteurizing (water) Time: 10 to 14 s Temperature: 71 to 78°C Pressure: 69 to 228 kPa Point of application: following zero tolerance final rail inspection (hot carcass) (v) Final carcass washing (water) Time: 10 to 14 s Temperature: 16 to 32°C Pressure: 483 to 897 kPa Point of application: following thermal pasteurizing (hot carcass) (vi) Postevisceration application of organic acid solution rinsing (lactic or acetic acid solution) Time: 2 to 4 s Temperature: 43 to 60°C Concentration: 1.6 to 2.6% Pressure: 317 to 324 kPa Point of application: following final carcass washing but immediately before chilling (hot carcass) | (i) Steam vacuuming Temperature: 104 to 110°C Pressure: 138 to 345 kPa steam, negative 7 to 12 mm of Hg vacuum (ii) Pre-evisceration carcass washing Time: 6 to 8 s Temperature: 29 to 38°C water Pressure: 193 to 331 kPa (iii) Pre-evisceration application of organic acid solution rinsing (lactic or acetic acid solution) Time: 2 to 4 s Temperature: 43 to 60°C Concentration: 1.6 to 2.6% Pressure: 317 to 324 kPa (iv) Thermal pasteurizing (water) Time: 10 to 14 s Temperature: 71 to 78°C Pressure: 69 to 228 kPa (v) Final carcass washing (water) Time: 10 to 14 s Temperature: 16 to 32°C Pressure: 483 to 897 kPa (vi) Postevisceration application of organic acid solution rinsing (lactic or acetic acid solution) Time: 2 to 4 s Temperature: 43 to 60°C Concentration: 1.6 to 2.6% Pressure: 317 to 324 kPa | Multiple hurdle interventions (6) conducted in sequence in some or all of eight commercial facilities. TPC, TCC, and ECC Counts on carcasses pre-interventions were: 6.1 ot 9.1, 3.0 to 6.0, and 2.6 to 5.3 Counts on carcasses post-interventions were: 3.8 to 7.1, 1.5 to 3.7, 1.0 to 3.0 Post 24-36h carcass chill counts were: 2.3 to 5.3, 0.9 to 1.3, 0.9 |
Scott, B., X. Yang, I. Geornaras, R. Delmore, D. Woerner, J. Adler, and K. Belk. 2015. Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. Journal of Food Protection 78: 2136-2142. doi:10.4315/0362-028X.JFP-15-194 | Hot Carcass | Beef | Escherichia coli (Generic) Salmonella spp. | (i) Lactic Acid and Citric Acid Blend | Bactericidal | (i) Lactic and Citric Acid (LCA) Spray Time: NE Temperature: 43 and 60°C Concentration: 1.9 and 2.5% Volume: NE Equipment Settings: Commercial Spray Cabinet Pressure Delivery: 15 and 30 PSI (103.42 and 206.84 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Lactic and Citric Acid (LCA) Spray Temperature: 43 and 60°C Concentration: 1.9 and 2.5% Pressure Delivery: 15 and 30 PSI (103.42 and 206.84 kPa) | There were no effects due to temperature, pressure, and concentration All combinations reduced contamination by 0.9 to 1.5 log |
Carranza, L., M. Lozano, R. Medina, M. Rodarte, J. Espinosa, B. Camacho, and R. Macedo. 2013. Acetic acid as an intervention strategy to decontaminate beef carcasses in mexican commercial slaughterhouse. Food Science and Technology 33: 446-450. doi:10.1590/S0101-20612013005000065 | Hot Carcass | Beef | TPC TCC Fecal coliform | (i) Acetic Acid Spray | Bactericidal | (i) Acetic Acid Spray Time: 15 or 60s Temperature: NE Concentration: 1.9 and 2.5% Volume: NE Equipment Settings: Commercial Spray Cabinet Pressure Delivery: 10-30 or 1700 PSI (103.42-206.84 or 11,721.09 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Acetic Acid Spray Time: 15 or 60s Concentration: 1.9 and 2.5% Pressure Delivery: 10-30 or 1700 PSI (103.42-206.84 or 11,721.09 kPa) | Acetic Acid Sprayed at a lower pressure for a longer amount of time (10-30 PSI, 60s) had greater reductions in TPC, TCC, and FC than acetic acid sprayed at a higher pressure for a a shorter time (1700 PSI, 15s) |
Bell, K., C. Cutter, and S. Sumner. 1997. Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes. Food Microbiology. 14, 439–448. | Hot Carcass | Beef | Escherichia coli (Generic) Listeria innocua Salmonella Wentworth | (i) Acetic Acid Spray (ii) Sodium bicarbonate (iii) Hydrogen Peroxide | Bactericidal | (i) Acetic Acid Spray Time: 15s Temperature: 25°C Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: 80 PSI (551.58 KPA) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (ii) Sodium Bicarbonate Spray Time: 15s Temperature: 25°C Concentration: 1% Volume: NE Equipment Settings: NE Pressure Delivery: 80 PSI (551.59 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass (iii) Hydrogen Peroxide Spray Time: 15s Temperature: 25°C Concentration: 3% Volume: NE Equipment Settings: NE Pressure Delivery: 80 PSI (551.59 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass | (i) Acetic Acid Spray Time: 15s Temperature: 25°C Concentration: 1% Pressure Delivery: 80 PSI (551.58 kPa) (ii) Sodium Bicarbonate Spray Time: 15s Temperature: 25°C Concentration: 1% Pressure Delivery: 80 PSI (551.58 kPa) (iii) Hydrogen Peroxide Spray Time: 15s Temperature: 25°C Concentration: 3% Pressure Delivery: 80 PSI (551.58 kPa) | The combination of Acetic Acid and hydrogen peroxide resulted in the greatest reduction in E. coli (3.97), L. innocua (3.05), and S. wentworth (3.37) |
Castillo, A., L. Lucia, K. Goodson, J. Savell, and G. Acuff. 1998. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Prot. 61:823-828. | Hot Carcass | Beef | Salmonella Typhimurium Escherichia coli O157:H7 APC Enterobacteriaceae Total Coliforms (TCC) Thermotolerant coliforms Escherichia coli (Generic) | (i) water wash (ii) water wash followed by hot (95°C) water spray (iii) water wash followed by warm (55°C) 2% lactic acid spray (iv) water wash followed by hot water spray followed by lactic acid spray (v) water wash followed by lactic acid spray followed by hot water spray (vi) trim (vii) trim followed by hot water spray, (viii) trim followed by lactic acid spray (ix) trim followed by hot water spray followed by lactic acid spray (x) trim followed by lactic acid spray followed by hot water spray | Bactericidal | (i) High-pressure Water Wash (two-step process, identified as [a] and [b] below) Time: (a) 90s (b) 9s Temperature: NE Concentration: NE Volume: NE Equipment Settings: (a) 90s hand-spray, (b) 9s automated spray Pressure Delivery: (a) 10 PSI (69 kPa) hand-spray for 90 s, followed by (b) 250 PSI (1.72 MPa) for 4s increasing to 400 PSI (2.76 MPa) within 2s, and holding for 3s to total 9s Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) (ii) Hot Water Spray Time: 5s Temperature: 95°C Concentration: NE Volume: NE Equipment Settings: Flat spray nozzle at a distance of 12.5 cm Pressure Delivery: 24 PSI Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) (iii) Lactic Acid Spray Time: 11s Temperature: 55°C Concentration: 2% Volume: 200mL Equipment Settings: NE Pressure Delivery: 40 PSI (276 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) (iv) Trimming Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Trimming of all visible fecal contamination, depth of 0.5 to 1 cm Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) | (i) High-pressure Water Wash (two-step process, identified as [a] and [b] below) Time: (a) 90s (b) 9s Equipment Settings: (a) 90s hand-spray, (b) 9s automated spray Pressure Delivery: (a) 10 PSI (69 kPa) hand-spray for 90 s, followed by (b) 250 PSI (1.72 MPa) for 4s increasing to 400 PSI (2.76 MPa) within 2s, and holding for 3s to total 9s (ii) Hot Water Spray Time: 5s Temperature: 95°C Equipment Settings: Flat spray nozzle at a distance of 12.5 cm Pressure Delivery: 24 PSI (166 kPa) (iii) Lactic Acid Spray Time: 11s Temperature: 55°C Concentration: 2% Volume: 200mL Pressure Delivery: 40 PSI (276 kPa) (iv) Trimming Treatment Application Type (spray/wash): Trimming of all visible fecal contamination, depth of 0.5 to 1 cm Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) | Water wash or trimming along produced lower reductions than interventions applied in combinations. Applying hot water before lactic acid is consistently more effective than applying lactic acid before hot water. Log reductions for indicators were not different than those for pathogens that the use of indicator microoganisms for validation studies. |
Castillo, A., L. Lucia, K. Goodson, J. Savell, and G. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62:146-151. | Hot Carcass | Beef | Aerobic Plate Counts (APC) Enterobacteriaceae Total Coliforms (TCC) Thermotolerant coliforms Escherichia coli (Generic) | (i) Steam vacuuming (ii) Steam vacuuming + hot water (iii) Steam vacuuming + lactic acid (iv) Steam vacuuming + hot water + lactic acid (v) Steam vacuuming + lactic acid + hot water | Bactericidal | (i) Steam vacuuming (spot-cleaning) Time: approximately 6 seconds Temperature: NE Concentration: NE Volume: NE Equipment Settings: Kentmaster Vac-San I, applied in three consecutive passes Pressure Delivery: NE Treatment Application Type (spray/wash): manual steam vacuum, spot cleaning Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) (ii) Hot Water Spray Time: 5s Temperature: 95°C Concentration: NE Volume: NE Equipment Settings: Flat spray nozzle at a distance of 12.5 cm Pressure Delivery: 24 PSI (166 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) (iii) Lactic Acid Spray Time: 11s Temperature: 55°C Concentration: 2% Volume: 200mL Equipment Settings: NE Pressure Delivery: 40 PSI (276 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) | (i) Steam vacuuming (spot-cleaning) Time: approximately 6 seconds Equipment Settings: Kentmaster Vac-San I, applied in three consecutive passes (ii) Hot Water Spray Time: 5s Temperature: 95°C Equipment Settings: Flat spray nozzle at a distance of 12.5 cm Pressure Delivery: 24 PSI (166 kPa) (iii) Lactic Acid Spray Time: 11s Temperature: 55°C Concentration: 2% Volume: 200mL Pressure Delivery: 40 PSI (276 kPa) | All treatments significantly significantly reduced the numbers of each type of bacteria on beef carcass surfaces. Steam vacuuming alone was not as effective as steam vacuuming in combination with other sanitzing measures. Bacteria translocated by use of steam vacuuming was most effectively reduced by following with hot water and then lactic acid. |
Castillo, A., L. Lucia, D. Roberson, T. Stevenson, I. Mercado, and G. Acuff. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Prot. 64:58-62. | Hot Carcass Cold Carcass | Beef | Escherichia coli O157:H7 Salmonella Typhimurium | Pre-chill hot water wash or hot water wash + lactic acid spray and Post-chill lactic acid spray | Bactericidal | (i) Pre-chill hot water wash Time: NE Temperature: NE Concentration :NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid spray only; no hot water wash parameters were described) Time: 15s Temperature: 55°C Concentration: 2% Volume: 250ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): hot water wash + lactic acid spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (iii) Post-chill Lactic Acid Spray Time: 30s Temperature: 55°C Concentration: 4% Volume: 500mL per outside round Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold carcass Other: | (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid spray only; no hot water wash parameters were described) Time: 15s Temperature: 55°C Concentration: 2% (iii) Post-chill Lactic Acid Spray Time: 30s Temperature: 55°C Concentration: 4% | Pre-chill treatments reduced both pathogens by 3.3 to 3.4 logs (water wash only) to 5.2 log (water wash + lactic acid). Post-chill lactic acid spray produced additional reductions of 2.0 to 2.4 and 1.6 to 1.9 logs of E. coli O157:H7 and Salmonella Typhumurium, respectively. |
Delmore, L., J. Sofos, G. Schmidt, and G. Smith. 1998. Decontamination of inoculated beef with sequential spraying treatments. J. Food Sci. 63:890-893. | Hot Carcass | Beef | Escherichia coli (Generic) | (i) Pre-evisceration water wash (ii) Acetic acid rinse (iii) Water wash ("final wash") (iv) Hot water wash (v) Pre-evisceration water wash + acetic acid rinse (vi) Final wash + acetic acid rinse (vii) Final wash + hot water wash (viii) Pre-evisceration water wash + acetic acid rinse + final wash (viiii) Pre-evisceration water wash + acetic acid rinse + final wash + acetic acid rinse (x) Pre-evisceration water wash + acetic acid rinse + final wash + hot water wash | Bactericidal | (i) Water wash ("pre-evisceration") Time: 5.6s Temperature: 21-54°C Concentration: NE Volume: 9.5L per minute Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute. Pressure Delivery: 345 kPa (50 PSI) Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) Other: tap water (ii) Acetic acid rinse Time: 5.6s Temperature: 38-54°C Concentration: 2% Volume: 9.5L per minute Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute. Pressure Delivery: 207 kPa (30 PSI) Treatment Application Type (spray/wash): rinse Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) Other: (iii) High pressure water wash ("final wash") Time: 20s Temperature: 21-54°C Concentration: NE Volume: 9.5L per minute Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute. Pressure Delivery: 2069 kPa (300 PSI) Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) Other: tap water (iv) Hot water wash Time: 5.6s Temperature: 80°C Concentration: NE Volume: 9.5L per minute Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute. Pressure Delivery: 207 kPa (30 PSI) Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass) Other: tap water | (i) Water wash ("pre-evisceration") Time: 5.6s Temperature: 21-54°C Pressure Delivery: 345 kPa (50 PSI) (ii) Acetic acid rinse Time: 5.6s Temperature: 38-54°C Concentration: 2% Pressure Delivery: 207 kPa (30 PSI) (iii) High pressure water wash ("final wash") Time: 20s Temperature: 21-54°C Concentration: NE Pressure Delivery: 2069 kPa (300 PSI) (iv) Hot water wash Time: 5.6s Temperature: 80°C Pressure Delivery: 207 kPa (30 PSI) | High-contamination levels (5.4 to 7.9 log) Treatments reduced APCs and generic E. coli by 1.2 to 2.9 and 1.1 to 4.3 logs, respectively. Low-contamination levels (3.4 to 3.7 log) Treatments reduced APCs and generic E. coli by 0.0 to 1.0 and 0.4 to 1.7 logs, respectively. Generally, combinations involving multiple treatments were more effectve than single treatments. |
Dorsa, W., C. Cutter, G. Siragusa, and M. Koohmaraie. 1996. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer. J. Food Prot. 59:127-135. | Hot Carcass | Beef Lamb | Aerobic Plate Count (APC) Coliforms Escherichia coli (Generic) (inoculum was a fecal slurry with mATP test results > 15,000 relative light units) | (i) Water spray wash - sheep (ii) Water and steam combination - sheep (iii) Hot water washes - beef (iv) Vacuum and steam combinations - beef | Bactericidal | (ia) Water spray wash (sheep) Time: 10 s Temperature: 15.6, 54.4, and 82.2°C Concentration: NE Volume: NE Equipment Settings: 12 passes over each carcass half; 30 cm from surface Pressure Delivery: 75 PSI Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass Other: (ii) Water and steam combination (sheep) (iia) Water spray wash Time: 10 s Temperature: 15.6, 54.4, and 82.2°C Concentration: NE Volume: Equipment Settings: 12 passes over each carcass half; 30 cm from surface Pressure Delivery: 75 PSI Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass Other: (iib) Air dry step conducted after wash Time: 1 minute Temperature: Ambient Concentration: NE Volume: NE Equipment Settings: 5 cm from surface; through a 9.5 mm, 200 PSI air line and dispersion head nozzle Pressure Delivery: 120 PSI Treatment Application Type (spray/wash): air dry Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass Other: (iic) Steam step conducted after air dry step Time: 30 s Temperature: Ambient Concentration: NE Volume: NE Equipment Settings: 18 rpm carcass rotation Pressure Delivery: 120 PSI Treatment Application Type (spray/wash): steam filled chamber Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass Other: (iid) Water spray after steam step Time: 10 s Temperature: 15.6°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass Other: (iii) Hot water washes - beef (iiia) Hot water low pressure wash Time: 12 s Temperature: 72°C (hot) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (low) Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: (iiib) Warm water high pressure water wash Time: 12 s Temperature: 30°C (warm) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 125 PSI (high) Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: (iiic) Hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: (iiid) Warm water high pressure wash followed by hot water low pressure wash Time: 12 s Temperature: 30°C (warm) folowed by 72°C (hot) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 125 PSI (high) followed by 20 PSI (low) Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: (iv) Vacuum treatments (beef) (iva) Vacuum only Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): vacuum Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: Kentmaster steam-vacuum sanitizer (ivb) Hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) Treatment Application Type (spray/wash): spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: (ivc) Vacuum followed by hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) Treatment Application Type (spray/wash): vacuum + spray wash Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass Other: Kentmaster steam-vacuum sanitizer | (ia) Water spray wash (sheep) Time: 10 s Temperature: 15.6, 54.4, and 82.2°C Equipment Settings: 12 passes over each carcass half; 30 cm from surface Pressure Delivery: 75 PSI (ii) Water and steam combination (sheep) (iia) Water spray wash Time: 10 s Temperature: 15.6, 54.4, and 82.2°C Equipment Settings: 12 passes over each carcass half; 30 cm from surface Pressure Delivery: 75 PSI (iib) Air dry step conducted after wash Time: 1 minute (iic) Steam step conducted after air dry step Time: 30 s Equipment Settings: 18 rpm carcass rotation Pressure Delivery: 120 PSI (iid) Water spray after steam step Time: 10 s Temperature: 15.6°C (iii) Hot water washes - beef (iiia) Hot water low pressure wash Time: 12 s Temperature: 72°C (hot) Pressure Delivery: 20 PSI (low) (iiib) Warm water high pressure water wash Time: 12 s Temperature: 30°C (warm) Pressure Delivery: 125 PSI (high) (iiic) Hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) (iiid) Warm water high pressure wash followed by hot water low pressure wash Time: 12 s Temperature: 30°C (warm) folowed by 72°C (hot) Pressure Delivery: 125 PSI (high) followed by 20 PSI (low) (iv) Vacuum treatments (beef) (iva) Vacuum only (ivb) Hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) (ivc) Vacuum followed by hot water low pressure wash followed by warm water high pressure water wash Time: 12 s Temperature: 72°C (hot) followed by 30°C (warm) Pressure Delivery: 20 PSI (low) followed by 125 PSI (high) Treatment Application Type (spray/wash): vacuum + spray wasH | KEY FINDINGS: On sheep carcasses: 82.2°C water spray wash and 82.2°C water spray wash followed by steam reduced experimentally contamination product counts as much as 4 logs. On beef carcasses: Hot water low pressure followed by warm water high pressure water wash treatment was found to be most effective. Resulting in 2.7, 3.3, and 3.4 log reductions for APC, coliforms, and E. coli, respectively. When steam vacuum was with hot water low pressure followed by warm water high pressure water wash treatment reductions were 3.1, 4.2, and 4.3 logs for APC, coliforms, and E. coli, respectively. |
Gill, C., and J. Bryant. 1997. Decontamination of carcasses by vacuum hot water cleaning and steam pasteurizing during routine operations at a beef packing plant. Meat Sci. 47:267-276. | Hot carcass | Beef | Aerobic Plate Count (APC) Coliforms Escherichia coli (Generic) | (i) Vacuum-hot water clean (ii) Pasteurizing (iii) Spray chilling (cooling) | Bactericidal | (i) Vacuum with hot water and steam Time: NE Temperature: > 82°C water and steam Concentration: NE Volume: NE Equipment Settings: > 175 mm Hg line vacuum Pressure Delivery: NE Treatment Application Type (spray/wash): vacuum with hot water and steam continuously applied to carcass surface via vaccum head Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses Other: Vac-San; Kentmaster (ii) Carcass side pasteurization Time: 6.5 s Temperature: 105°C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): air dry followed by pastuerization via sealed, pressurized steam chamber Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses Other: (iii) Spray cooling Time: See below. Temperature:See below. Concentration: NE Volume: NE Equipment Settings:NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray cooling Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses Other: Beef sides were sprayed periodically with approximately 4°C water while 2°C air was blown until 8 h after all carcasses entered the chiller. Spraying was then discontinued and the air temperature was reduced to -5°C. | (i) Vacuum with hot water and steam Temperature: > 82°C water and steam Equipment Settings: > 175 mm Hg line vacuum (ii) Carcass side pasteurization Time: 6.5 s Temperature: 105°C (iii) Spray cooling Other: Beef sides were sprayed periodically with approximately 4°C water while 2°C air was blown until 8 h after all carcasses entered the chiller. Spraying was then discontinued and the air temperature was reduced to -5°C. | Vacuum-hot water clean Generally reduced microbiological counts by 0.5 log or less. Pasteurizing Reduced APCs by about 1-log and coliforms and E. coli by more than 2-logs. Cooling Did not impact APCs, further reduced E. coli and coliforms by approximately 1-log. |
Hamby, P., J. Savell, G. Acuff, C. Vanderzant, and H. Cross. 1987. Spray-chilling And carcass decontamination systems using lactic and acetic acid. Meat Sci. 21:1-14. | Hot carcass | Beef | Aerobic Plate Count (APC) | (i) Intermittent spray chilling (ia) water only (ib) 1% acetic acid (ic) 1% lactic acid (ii) Single spray chilling (iia) 1% acetic acid (iib) 1% lactic acid | (ia) Intermittent spray chilling - water only Time: Two 30 s sprays per hour for 12 h Temperature: NE Concentration: 1% Volume: 1.9L per minute Equipment Automated sprayer, 11 nozzels, 1 m from carcass surface Pressure Delivery: 345 kpa Treatment Application Type (spray/wash): spray chill (cooling) Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (ib-c) Intermittent spray chilling - acetic acid or lactic acid Time: Two 30 s sprays per hour for 12 h Temperature: NE Concentration: 1% Volume: 350 mL per side per 30s Equipment Settings: hands prayer, nozzle 90 cm from product surface Pressure Delivery: NE Treatment Application Type (spray/wash): spray chill (cooling) Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (ii) Single spray treatent - acetic acid or lactic acid Time: one 30s spray after hot carcasses entered chill cooler Temperature: NE Concentration: 1% Volume: 350 mL per side Equipment Settings: handsprayer, nozzle 90 cm from product surface Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: | (ia) Intermittent spray chilling - water only Time: Two 30 s sprays per hour for 12 h Concentration: 1% Volume: 1.9L per minute Pressure Delivery: 345 kpa (ib-c) Intermittent spray chilling - acetic acid or lactic acid Time: Two 30 s sprays per hour for 12 h Concentration: 1% Volume: 350 mL per side per 30s (ii) Single spray treatent - acetic acid or lactic acid Time: one 30s spray after hot carcasses entered chill cooler Concentration: 1% Volume: 350 mL per side | Intermittent spray chilling using 1% acetic acid or 1% lactic acid resulted in 1.8 to 4.3-log difference in APCs between treated and control sides that were fabricated, vacuum-packaged, and storeed 28d at 2°C in high-oxygen barrier film. However, 48 h after treatment the difference between treated and control samples was 0.8 to 2.4 logs. | |
Hardin, M., G. Acuff, L. Lucia, J. Oman, and J. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. J. Food Prot. 58:368-374. | Hot carcass | Beef | Escherichia coli O157:H7 Salmonella Typhimurium | (i) trimming of the fecal contamination per USDA-FSIS regulations (ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet (iii) water wash (as in treatment b) followed by a 2% lactic acid spray (iv) water wash (as in treatment b) followed by a 2% acetic acid spray. | Bactericidal | (i) trimming of the fecal contamination per USDA-FSIS regulations Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): NE Point of Application (hot cx, cold cx, subprimal, trim): hot cx Other: A cut was made about 2.5 cm outside the visibly contaminated surface at one comer of the 4oo-cm2 area, and then a sterile meat hook was used to grasp and pull the contaminated surface away as a knife (15.24-cm boning knife, sterilized before trimming each 4oo-cm2 surface) cut just under the surface (0.5 to 1 cm). The carcass surface region was trimmed to remove all visually apparent fecal contamination. (ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet Time: 90 s; 5 s Temperature: 35 ºC for both Concentration: NE Volume: 1.5 L; 5 L Equipment Settings: 5 cm from the carcass surface region in a drenching spray from the highest point of the surface downwards; carcass spray cabinet: hanging the carcass surface region so that the contaminated surface was approx. 33 cm from the top spray nozzle. Pressure Delivery: 68.9 kPa; 1723.69 - 2757.9 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot cx (iii) water wash (as in treatment b) followed by a 2% lactic acid spray Time: 11 s Temperature: 55 ºC Concentration: 2%, pH 2.2 Volume: 200 mL Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region. Pressure Delivery: 275.79 kPa Treatment Application Type (spray/wash):spray Point of Application (hot cx, cold cx, subprimal, trim): hot cx (iv) water wash (as in treatment b) followed by a 2% acetic acid spray Time: 11 s Temperature: 55 ºC Concentration: 2%, pH 2.5 Volume: 200 mL Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region. Pressure Delivery: 275.79 kPa Treatment Application Type (spray/wash):spray Point of Application (hot cx, cold cx, subprimal, trim): hot cx | (i) trimming of the fecal contamination per USDA-FSIS regulations Point of Application (hot cx, cold cx, subprimal, trim): hot cx Other: A cut was made about 2.5 cm outside the visibly contaminated surface at one corner of the 4oo-cm2 area, and then a sterile meat hook was used to grasp and pull the contaminated surface away as a knife (15.24-cm boning knife, sterilized before trimming each 4oo-cm2 surface) cut just under the surface (0.5 to 1 cm). The carcass surface region was trimmed to remove all visually apparent fecal contamination. (ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet Time: 90 s; 5 s Temperature: 35 ºC for both Volume: 1.5 L; 5 L Equipment Settings: 5 cm from the carcass surface region in a drenching spray from the highest point of the surface downwards; carcass spray cabinet: hanging the carcass surface region so that the contaminated surface was approx. 33 cm from the top spray nozzle. Pressure Delivery: 68.9 kPa; 1723.69 - 2757.9 kPa (iii) water wash (as in treatment b) followed by a 2% lactic acid spray Time: 11 s Temperature: 55 ºC Concentration: 2%, pH 2.2 Volume: 200 mL Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region. Pressure Delivery: 275.79 kPa (iv) water wash (as in treatment b) followed by a 2% acetic acid spray Time: 11 s Temperature: 55 ºC Concentration: 2%, pH 2.5 Volume: 200 mL Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region. Pressure Delivery: 275.79 kPa | All treatments significantly reduced levels of pathogens. Decontamination was impacted by carcass region; the inside round was the most difficult to decontaminate, regardless of treatment. Overall, lactic acid was significantly more effective at reducing E. coli O157:H7 than acetic acid. Differences between the abilities of the acids to reduce Salmonella were less pronounced. |
Kalchayanand, N., T. Arthur, J. Bosilevac, J. Schmidt, R. Wang, S. Shackelford, and T. Wheeler. 2012. Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7. J. Food Prot. 75:1207-1212. | Hot Carcass | Beef | Aerobic Plate Counts (APC) Escherichia coli (STEC O26, O45, O103, O111, O121, O145, O157:H7) | (i) Acidified Sodium Chlorite (ii) Peroxyacetic Acid (iii) Lactic Acid (iv) Hot Water | Bactericidal | (i) Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 1000 ppm Volume: NE Equipment Settings: SS5010 Spray Systems Co. , 17 cm Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (ii) Peroxyacetic Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 200 ppm Volume: NE Equipment Settings: SS5010 Spray Systems Co. , 17 cm Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (iii) Lactic Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 300 ppm Volume: NE Equipment Settings: SS5010 Spray Systems Co. , 17 cm Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (iv) Hot Water Time: 15 s Temperature: 85 °C Concentration: NE Volume: NE Equipment Settings: SS5010 Spray Systems Co. , 17 cm Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: | (i) Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 1000 ppm Pressure Delivery: 20 PSI (138 kPa) (ii) Peroxyacetic Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 200 ppm Pressure Delivery: 20 PSI (138 kPa) (iii) Lactic Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 300 ppm Pressure Delivery: 20 PSI (138 kPa) (iv) Hot Water Time: 15 s Temperature: 85 °C Pressure Delivery: 20 PSI (138 kPa) | Following the antimicrobial treatments both control and treated fresh beef flanks were either enumerated immediately or were stored for 48 h at 4 °C before enumeration. Spray treatments with hot water were the most effective, resulting in mean pathogen reductions of 3.2 to 4.2 log units followed by lactic acid. Peroxyacetic acid had an intermediate effect acidified sodium chlorite was least effectice |
Kalchayanand, N., T. Arthur, J. Bosilevac, J. Schmidt, R. Wang, S. Shackelford, and T. Wheeler. 2015. Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef. J. Food Prot. 78:503-510. | Hot Carcass | Beef | Escherichia coli (STEC) Salmonella Aerobic Plate Counts (APC) Enterobacteriaceae | (i) Hypobromous Acid (ii) Neutral Acidified Sodium Chlorite (iii) CAB-1 (iv) CAB-2 | Bactericidal | (i) Hypobromous Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 300 ppm Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 6.7 (ii) Neutral Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 6.5 (iii) CAB-1 Time: 15 s Temperature: 22 to 25 °C Concentration: 2% Citrilow Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 1.8 (iv) CAB-2 Time: 15 s Temperature: 22 to 25 °C Concentration: 1:50 FreshFx Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 1.8 | (i) Hypobromous Acid Time: 15 s Temperature: 22 to 25 °C Concentration: 300 ppm Pressure Delivery: 20 PSI (138 kPa) (ii) Neutral Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide Pressure Delivery: 20 PSI (138 kPa) (iii) CAB-1 Time: 15 s Temperature: 22 to 25 °C Concentration: 2% Citrilow Pressure Delivery: 20 PSI (138 kPa) (iv) CAB-2 Time: 15 s Temperature: 22 to 25 °C Concentration: 1:50 FreshFx Pressure Delivery: 20 PSI (138 kPa) | Following the antimicrobial treatments both control and treated fresh beef flanks were either enumerated immediately or were stored for 48 h at 4 °C before enumeration. All compounds caused 0.7 to 2.0 log units reductions of STEC, Salmonella, APC, and Enterobacteriaceae |
Logue, C., J. Sheridan, and D. Harrington. 2005. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage. J. Appl. Microbiol. 98:741-751. | Hot Carcass | Beef | Aerobic Plate Counts (APC) Escherichia coli (STEC O26, O45, O103, O111, O121, O145, O157:H7) | (i) Acidified Sodium Chlorite (ii) Peroxyacetic Acid (iii) Lactic Acid (iv) Hot Water | Bactericidal | (i) Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 300 ppm Volume: NE Equipment Settings: SS5010 Spray Systems Co. , 17 cm Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 6.7 (ii) Neutral Acidified Sodium Chlorite Time: 15 s Temperature: 22 to 25 °C Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 6.5 (iii) CAB-1 Time: 15 s Temperature: 22 to 25 °C Concentration: 2% Citrilow Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 1.8 (iv) CAB-2 Time: 15 s Temperature: 22 to 25 °C Concentration: 1:50 FreshFx Volume: NE Equipment Settings: SS5010 Spray Systems Co. Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 1.8 | ||
Prasai, R., G. Acuff, L. Lucia, D. Hale, J. Savell, and J. Morgan. 1991. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. J. Food Prot. 54:868-872. | Hot Carcass | Beef | Aerobic Plate Counts (APC) Salmonella Listeria monocytogenes | Lactic Acid Spray | Bactericidal | Time: 35 s Temperature: 55°C Concentration: 1% L-lactic acid Volume: 500mL per carcass for after dehiding, 500mL per side for post-evisceration Equipment Settings: Pressure Delivery: 40 psi Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass (i) immediately after dehiding, pre-evisceration (ii) post-evisceration, pre-chilling (iii) both after dehiding and post-evisceration (iv) Control - not sprayed Other: pH 2.8, sprayed from a distance of 80 cm | Time: 35 s Temperature: 55°C Concentration: 1% L-lactic acid Volume: 500mL per carcass for after dehiding, 500mL per side for post-evisceration Pressure Delivery: 40 psi Treatment Application Type (spray/wash): Spray Other: pH 2.8, sprayed from a distance of 80 cm | No Salmonella samples were isolated, and Listeria was only found on 4 samples from control carcasses, so this study could not show effects of lactic acid on these organisms All treated samples were usually at least 1.0 log lower than control samples in APC. The greatest reductions occured in carcasses treated with lactic acid (ii) after evisceration and (iii) both after dehiding and after evisceration, which reduced APC by over 90% Suggests that lactic acid post-evisceration is the best method for safety, ease, and economic considerations. After 72 h of storage, the counts were comparable to the 0h numbers, showing no delayed action of lactic acid |
Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell and G. R. Acuff. 1998. Use of hot water for beef carcass decontamination. J. Food Prot. 61:19-25. | Hot carcass | Beef | Escherichia coli O157:H7 Salmonella Typhimurium Aerobic plate counts (APC) Coliforms Thermotolerant coliforms | (i) Warm carcass wash 5 min after contamination with feces (ii) warm carcass wash 20 to 30 min after contamination with feces (iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces (iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces | Bactericidal | (i) Warm carcass wash 5 min after contamination with feces (warm carcass wash was a two-step procedure) Time: 90 s; 9 s Temperature: approx. 25 ºC; 35 ºC Concentration: NE Volume: 1.5 L; 5 L Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet. Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa Treatment Application Type (spray/wash): spray and wash Point of Application (hot cx, cold cx, subprimal, trim): hot cx (ii) Warm carcass wash 20 to 30 min after contamination with feces (warm carcass wash was a two-step procedure) Time: 90 s; 9 s Temperature: approx. 25 ºC; 35 ºC Concentration: NE Volume: 1.5 L; 5 L Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet. Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa Treatment Application Type (spray/wash): spray and wash Point of Application (hot cx, cold cx, subprimal, trim): hot cx (iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces (warm water procedure outlined above) Time: 5 s Temperature: 97 ºC Concentration: NE Volume: 14.4 L/min. Equipment Settings: The spray nozzle delivered 46 º continuous fan of water from an orfice with an equivalent diameter of 43.7 mm Pressure Delivery: 165 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): hot cx (iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces (warm water procedure outlined above) Time: 5 s Temperature: 97 ºC Concentration: NE Volume: 14.4 L/min. Equipment Settings: The spray nozzle delivered 46 º continuous fan of water from an orfice with an equivalent diameter of 43.7 mm Pressure Delivery: 165 kPa Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): hot cx | (i) Warm carcass wash 5 min after contamination with feces (warm carcass wash was a two-step procedure) Time: 90 s; 9 s Temperature: approx. 25 ºC; 35 ºC Volume: 1.5 L; 5 L Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet. Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa (ii) Warm carcass wash 20 to 30 min after contamination with feces (warm carcass wash was a two-step procedure) Time: 90 s; 9 s Temperature: approx. 25 ºC; 35 ºC Volume: 1.5 L; 5 L Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet. Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa (iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces (warm water procedure outlined above) Time: 5 s Temperature: 97 ºC Volume: 14.4 L/min. Equipment Settings: The spray nozzle delivered 46 º continuous fan of water from an orfice with an equivalent diameter of 43.7 mm Pressure Delivery: 165 kPa (iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces (warm water procedure outlined above) Time: 5 s Temperature: 97 ºC Volume: 14.4 L/min. Equipment Settings: The spray nozzle delivered 46 º continuous fan of water from an orfice with an equivalent diameter of 43.7 mm Pressure Delivery: 165 kPa | All treatments significantly reduced levels of pathogens from fecal contamination of carcass surface regions compared to the initial inoculation level. Treatments provided mean reductions of initial counts for E. coli O157:H7 and S. Typhimurium of 3.7 and 3.8 log, APC reductions 0f 2.9 log, and coliforms and thermotolerant coliforms by 3.3 log. Hot water efficacy was different by carcass surface region, but not impacted by delaying the treatment. |
Arthur, T. M., N. Kalchayanand, J. M. Bosilevac, D. M. Brichta-Harhay, S. D. Shackelford, J. L. Bono, T. L. Wheeler, and M. Koohmaraie. 2008. Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7. J. Food Prot. 71:2177-2181. | Hot Carcass | Beef | Salmonella Newport Salmonella Typhimurium Escherichia coli O157:H7 | (i) Acetic Acid (ii) Electrolyzed Oxidizing Water (iii) FreshFX (iv) Hot Water (v) Lactic Acid (vi) Ozonated Water | Bactericidal | (i) Acetic Acid Time: 20 s Temperature: NE Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (ii) Electrolyzed Oxidizing Water Time: 20 s Temperature: NE Concentration: 60 ppm of chlorine wht 1,190 mV of oxidation-reduction potential Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 2.8 (iii) FreshFX Time: 20 s Temperature: NE Concentration: 1:50 Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: pH 1.6 (iv) Hot Water Time: 20 s Temperature: 74 °C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (v) Lactic Acid Time: 20 s Temperature: NE Concentration: 2% Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: (vi) Ozonated Water Time: 20 s Temperature: NE Concentration: 6.0 ppm Volume: NE Equipment Settings: NE Pressure Delivery: 25 PSI (172 kPa) Treatment Application Type (spray/wash):Spray Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass) Other: | (i) Acetic Acid Time: 20 s Concentration: 2% Pressure Delivery: 25 PSI (172 kPa) (ii) Electrolyzed Oxidizing Water Time: 20 s Concentration: 60 ppm of chlorine wht 1,190 mV of oxidation-reduction potential Pressure Delivery: 25 PSI (172 kPa) (iii) FreshFX Time: 20 s Concentration: 1:50 Pressure Delivery: 25 PSI (172 kPa) (iv) Hot Water Time: 20 s Temperature: 74 °C Pressure Delivery: 25 PSI (172 kPa) (v) Lactic Acid Time: 20 s Concentration: 2% Pressure Delivery: 25 PSI (172 kPa) (vi) Ozonated Water Time: 20 s Concentration: 6.0 ppm Pressure Delivery: 25 PSI (172 kPa) | These results indicate that neither the drug resistance status of a particular Salmonella strain nor the likelihood that a particular E. coli O157:H7 strain will cause human illness influences the antimicrobial efficacy of the interventions utilized by the modern beef processing plants. |
Arthur, T. M., J. M. Bosilevac, D. M. Brichta-Harhay, N. Kalchayanand, S. D. Shackelford, T. L. Wheeler, and M. Koohmaraie. 2007. Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter. J. Food Prot. 70:1076-1079. | Hide | Beef | Escherichia coli O157:H7 Salmonella | (i) Hide Wash Cabinet followed by a chlorine spray | Bactericidal | (i) Water Wash Time: 25-97s Temperature: NE Concentration: NE Volume: NE Equipment Settings: Commercial Wash Cabinet Pressure Delivery: NE Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): Hide Other: (ii) Chlorine Spray Time: NE Temperature: NE Concentration: 100-200 ppm Volume: NE Equipment Settings: Commercial Wash Cabinet Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Hide Other: | (i) Water Wash Time: 25-97s (ii) Chlorine Spray Concentration: 100-200 ppm | The hide wash was effective in reducing Salmonella and E. coli O157:H7 |
Carpenter, C., J. Smith, and J. Broadbent. 2011. Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science 88(2):256-260. (Article) doi: 10.1016/j.meatsci.2010.12.032 | Refrigerated Carcass | Beef | Escherichia coli O157:H7 | (i) Acetic Acid Spray (ii) Lactic Acid Spray (iii) Levulinic Acid Spray | Bacteriostatic | (i) Acetic Acid Spray Time: 20 s Temperature: 55.4 °C Concentration: 2 % Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (ii) Lactic Acid Spray Time: 20 s Temperature: 55.4 °C Concentration: 2 % Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (ii) Levuinic Acid Spray Time: 20 s Temperature: 55.4 °C Concentration: 2 % Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (iv) Water Time: 20 s Temperature: 55.4 °C Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: 20 PSI (138 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) | (i) Acetic Acid Time: 20 s Temperature: 55.4°C Concentration: 2% (ii) Lactic Acid Spray Time: 20 s Temperature: 55.4°C Concentration: 2% (iii) Levuinic Acid Time: 20 s Temperature: 55.4°C Concentration: 2% (iv) Water Time: 20 s Temperature: 55.4°C Concentration: 2% | |
Dorsa, W., C. Cutter, and G. Siragusa. 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection 60(6):619-624. (Article) | Subprimals | Beef | Aerobic Plate Counts (APC) Lactic Acid Bacteria (LAB) Escherichia coli O157:H7 Listeria innocua Clostridium sporogenes Pseudomonads | (i) Trisodium Phosphate (ii) Lactic Acid (iii) Acetic Acid (iv) Tap Water | Bactericidal | (i) Trisodium Phosphate Time: 15 s Temperature: 30 to 34 °C Concentration: 2 % Volume: NE Equipment Settings: Chad Spray Cabinet Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (ii) Lactic Acid (two different treatments, identifies as [a] and [b] below) Time: 15 s Temperature: 30 to 34 °C Concentration: (a) 1.5%, (b) 3% Volume: NE Equipment Settings: Chad Spray Cabinet Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (iii) Acetic Acid (two different treatments, identifies as [a] and [b] below) Time: 15 s Temperature: 30 to 34 °C Concentration: (a) 1.5%, (b) 3% Volume: NE Equipment Settings: Chad Spray Cabinet Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) (iv) Tap Water Time: 15 s Temperature: 30 to 34 °C Concentration: 2 % Volume: NE Equipment Settings: Chad Spray Cabinet Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) | (i) Trisodium Phosphate Time: 15 s Concentration: 12% Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at 30 to 34 °C (ii) Lactic Acid (two different treatments, identifies as [a] and [b] below) Time: 15 s Concentration: (a) 1.5%, (b) 3% Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at 30 to 34 °C (iii) Acetic Acid (two different treatments, identifies as [a] and [b] below) Time: 15 s Concentration: (a) 1.5%, (b) 3% Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at 30 to 34 °C (iv) Tap Water Time: 15 sT Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at 30 to 34 °C | Initial APC levels of 5.6 log were reduced by 1.3 to 2 log by Lactic Acid, Acidic Acid and Trisodium Phosphate reduced to <1.3 log throughout 21-day storage |
Gill, C., and M. Badoni. 2004. Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses. International Journal of Food Microbiology 91(1):43-50. (Article) doi: 10.1016/S0168-1605(03)00329-5 | Subprimals | Beef | Aerobic Plate Counts (APC) Total Coliforms (TCC) Escherichia coli (Generic) | (i) Distilled Water (ii) Peroxyacetic Acid (iii) Acidified Sodium Chlorite (iv) Lactic Acid | Bactericidal | (i) Distilled Water Time: approximately 6 seconds Temperature: NE Concentration: NE Volume: 50 ml Equipment Settings: Spray gun; distance of 15 cm Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): brisket pieces (to simulate whole cold carcass) (ii) Peroxyacetic Acid Time: approximately 6 seconds Temperature: NE Concentration: 0.02% Volume: 50 ml Equipment Settings: Spray gun; distance of 15 cm Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass) (iii) Acidifies Sodium Chlorite Time: approximately 6 seconds Temperature: NE Concentration: 0.16% sodium chrlorite; 2% citric acid (pH: < 3.0) Volume: 50 ml Equipment Settings: Spray gun; distance of 15 cm Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass) (iv) Lactic Acid (two different treatments, identifies as [a] and [b] below) Time: approximately 6 seconds Temperature: NE Concentration: (a) 2%, (b) 4% Volume: 50 ml Equipment Settings: Spray gun; distance of 15 cm Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass) | (i) Distilled Water Time: approximately 6 seconds Volume: 50 ml (ii) Peroxyacetic Acid Time: approximately 6 seconds Concentration: 0.02% Volume: 50 ml (iii) Acidifies Sodium Chlorite Time: approximately 6 seconds Concentration: 0.16% sodium chrlorite; 2% citric acid (pH: < 3.0) Volume: 50 ml (iv) Lactic Acid (two different treatments, identifies as [a] and [b] below) Time: approximately 6 seconds Concentration: (a) 2%, (b) 4% Volume: 50 ml | Peroxyacetic acid and acidified sodium chlorite solutions had little effect on the numbers of aerobes, coliforms, or E. coli on meat 4% lactic acid was the most effective 2% lactic acid had similar reductions when meat was sampled 5 min after treatements compated to 4% lactic acid sampled 60 min post treatment |
Kenney, P. B., R. K. Prasai, R. E. Campbell, C. L. Kastner, and D. Y. C. Fung. 1994. Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication. Journal of Food Protection 58(6):633-638. | Refrigerated Carcass | Beef | Aerobic Plate Counts (APC) | (i) Water x Water (ii) Water x Chlorine (iii) Water x Lactic Acid (iv) Chlorine x Water (v) Chlorine x Chlorine (vi) Chlorine x Lactic Acid (vii) Lactic Acid x Water (viii) Lactic Acid x Chlorine (ix) Lactic Acid x Lactic Acid | Bactericidal | (i) Distilled Water Time: NE Temperature: 21 °C Concentration: NE Volume: 1.3 L Equipment Settings: Manual Sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx (ii) Chlorine Time: NE Temperature: 21 °C Concentration: 200 ppm Volume: 1.3 L Equipment Settings: Manual Sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx (iii) Lacic Acid Time: NE Temperature: 21 °C Concentration: 3% Volume: 1.3 L Equipment Settings: Manual Sprayer Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold cx | (i) Distilled Water Temperature: 21 °C Volume: 1.3 L (ii) Chlorine Temperature: 21 °C Concentration: 200 ppm Volume: 1.3 L (iii) Lacic Acid Temperature: 21 °C Concentration: 3% Volume: 1.3 L | A carcass was intially sprayed (prior to going into chiller) by one of the three groups (water, chlorine, lactic acid). After initial spray each carcass was subjected to an 8-h spray chill. After spray chill, each carcass was similary sprayed again with one of the three groups (water, chlorne, lactic acid) Treatment combination using lactic acid at both spray times resulted in the greates reduction Treatment combinations involving lactic acid either time in the combination with water or chlroine tended to reduce APCs more thatn those treatment combinations without acid. |
Laster, B., K. Harris, L. Lucia, A. Castillo, and J. Savell. 2012. Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Science 90(2):420-425. (Article) doi: 10.1016/j.meatsci.2011.08.011 | Subprimals | Beef | Escherichia coli (Generic) | (i) Trimming | Bactericidal | (i) Trimming Time: NE Temperature: NE Concentration: NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Trimming, Fat surfaces trimmed to 0.6 cm Point of Application (hot cx, cold cx, subprimal, trim): Subprimals | (i) Trimming Treatment Application Type (spray/wash): Trimming, Fat surfaces trimmed to 0.6 cm Point of Application (hot cx, cold cx, subprimal, trim): Subprimals | Trimming external surfaces reduced levels of pathogens, but under normal fabrication processes, pathogens were still spread to newly exposed surfaces |
Pittman, C., S. Pendleton, B. Bisha, C. O'Bryan, K. Belk, L. Goodridge, P. Crandall, and S. Ricke. 2011. Activity of Citrus Essential Oils against Escherichia coli O157:H7 and Salmonella spp. and Effects on Beef Subprimal Cuts under Refrigeration. Journal of Food Science 76(6):M433-M438. (Article) doi: 10.1111/j.1750-3841.2011.02253.x | Subprimals | Beef | Aerobic Plate Counts (APC) Psychrotophic Counts Escherichia coli (Generic) | (i) Citric Essential Oil (ii) Deionized Water | Bactericidal | (i) Citric Essential Oils (two different treatments, identifies as [a] and [b] below) Time: 3.79 L/min Temperature: NE Concentration: (a) 3%, (b) 6% Volume: NE Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Refrigerated Brisket (To stimulate cold carcass) (ii) Deionized Water Time: 3.79 L/min Temperature: NE Concentration: NE Volume: NE Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles Pressure Delivery: 30 PSI (207 kPa) Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Refrigerated Brisket (To stimulate cold carcass) | (i) Citric Essential Oils (two different treatments, identifies as [a] and [b] below) Time: 3.79 L/min Concentration: (a) 3%, (b) 6% Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles, 30 PSI (207 kPa) (ii) Deionized Water Time: 3.79 L/min Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles, 30 PSI (207 kPa) | CEOs significantly reduced (P < 0.05) the concentration of E. coli compared to no spray or water spray controls (initial reduction of 1.4 log units). 3% CEO could be used as an additional intervention against E. coli O157:H7 and Salmonlella spp.at the refrigeration storage stage of processing. |
Sirocchi, V., F. Devlieghere, N. Peelman, G. Sagratini, F. Maggi, S. Vittori, and P. Ragaert. 2017. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry 221:1069-1076. (Article) doi: 10.1016/j.foodchem.2016.11.054 | Subprimals | Beef | Psychrotrophics Brochothrix thermosphacta Pseudomonas spp. Enterobacteriaceae | (i) Rosemary Essential Oil (REO) | Bactericidal | (i) Rosemary Essential Oil (REO) Time: NE Temperature: NE Concentration: 4% Volume: NE Equipment Settings: Iderbrill Sheets Pressure Delivery: NE Treatment Application Type (spray/wash): Wrapped in Ideabrill packaging sheets Point of Application (hot cx, cold cx, subprimal, trim): Fresh Sliced Beef (To stimulate cold carcass) | (i) Rosemary Essential Oil (REO) Concentration: 4% Equipment Settings: Iderbrill Sheets Treatment Application Type (spray/wash): Wrapped in Ideabrill packaging sheets | REO proved efficacious as seen in lower counts of psychrotophics, Brochthix termosphacta, Pseudomonas spp., and Enterobacteriaceae |
Anderson, M., and R. Marchall. 1989. Interatcion of concentration and temperature of acetic-acid solution on reduction of various species of microorganisms on beef surfaces. Journal of Food Protection 52(5):312-315. (Article) | Subprimals | Beef | Aerobic Plate Counts (APC) Enterobacteriaceae Escherichia coli (Generic) Salmonella Typhimurium | (i) Acetic Acid (4 concentrations at 4 different tempertures [16 combinations]) | Bactericidal | (i) Citric Essential Oils (four different treatments at four differnt tempertures, identifies as [a, b, c, and d] below) Time: 15 sec Temperature: (a) 25 °C, (b) 40 °C, (c) 55 °C, (d) 70 °C Concentration: (a) 0%, (b) 1%, (c) 2%, (d) 3% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dipped Point of Application (hot cx, cold cx, subprimal, trim): 2.54 x 2.54 cm semitendinosus cores (To stimulate cold carcass) | (i) Citric Essential Oils (four different treatments at four differnt tempertures, identifies as [a, b, c, and d] below) Time: 15 sec Temperature: (a) 25 °C, (b) 40 °C, (c) 55 °C, (d) 70 °C Concentration: (a) 0%, (b) 1%, (c) 2%, (d) 3% Point of Application (hot cx, cold cx, subprimal, trim): 2.54 x 2.54 cm semitendinosus cores (To stimulate cold carcass) | Meat cores were dipped into acid individually using a wire hook Most effective treatment was 3% acetic acid at 70 °C Number of survival was inverserly related to temperature application Had the greates effect on APC followed by enterobacteriacea and E. coli was least affected. S. typhimurium counts were affected lease by temperature |
Kirsch, K. R., T. M. Taylor, D. Griffin, A. Castillo, D. B. Marx, and L. Smith. 2014. Growth of shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation on STEC attachment to beef surfaces. Journal of Food Microbiology 44:230-242. | Subprimals | Beef | Escherichia coli (STEC) | *This study is to evaluate the effects of chilling vs. non-chilled beef on STEC attachment to brisket surface | NE | NE | NE | Results indicate beef chilling and post-inoculation storage conditions influnced STEC attachment to beef |
Arthur, T., T. Wheeler, S. Shackelford, J. Bosilevac, X. Nou, and M. Koohmaraie. 2005. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157 : H7 and meat quality. Journal of Food Protection 68(4):666-672. (Article) | Subprimals | Beef | Escherichia coli (Generic) | (i) E-beam Irradiation | Bactericidal | (i) E-beam Irradiation Time: NE Temperature: NE Concentration: 1 kGy/s Volume: NE Equipment Settings: 3-MeV Dynamitron Pressure Delivery: NE Treatment Application Type (spray/wash): Irradiation Point of Application (hot cx, cold cx, subprimal, trim): Cutaneous Trunci (To stimulate cold carcass) | (i) E-beam Irradiation Concentration: 1 kGy/s Equipment Settings: 3-MeV Dynamitron | A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log units. This journal article also evaluted sensory propeties of products that undergo irradiation treaments at different levels. |
Dorsa, W., C. Cutter, and G. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection 60(2):114-119. (Article) | Subprimals | Beef | Aerobic Plate Counts (APC) Lactic Acid Bacteria (LAB) Escherichia coli O157:H7 Listeria innocua Clostridium sporogenes Pseudomonads | (i) Steam-vacuum (ii) Hot Water Wash (iii) Steam-vacuum followed by Hot Water Wash | Bactericidal | (i) Steam-vacuum Time: NE Temperature: 88 °C to 94 °C Concentration: NE Volume: NE Equipment Settings: Kentmaster steam-vacuum (Vac-San) Pressure Delivery: 7 to 10 PSI (48 to 69 kPa) Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulat cold carcass) (ii) Hot Water Wash (done at two different tempertures identified as, [a], and [b] below) Time: NE Temperature: (a) 72 °C to 76 °C, (b) 29 °C to 31 °C Concentration: NE Volume: NE Equipment Settings: Commercial Carcass Washer (Cary Engineering, Inc.) Pressure Delivery: (a) 20 PSI (138 kPa), (b) 125 PSI (862 kPa) Treatment Application Type (spray/wash): Wash Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass) | (i) Steam-vacuum Temperature: 88 °C to 94 °C Equipment Settings: Kentmaster steam-vacuum (Vac-San) Pressure Delivery: 7 to 10 PSI (48 to 69 kPa) (ii) Hot Water Wash (done at two different tempertures identified as, [a], and [b] below) Temperature: (a) 72 °C to 76 °C, (b) 29 °C to 31 °C Equipment Settings: Commercial Carcass Washer (Cary Engineering, Inc.) Pressure Delivery: (a) 20 PSI (138 kPa), (b) 125 PSI (862 kPa) | All treatmetns were equally effective Combination of treatmetns produced arithmetically greater bacterial reductions |
King, D., L. Lucia, A. Castillo, G. Acuff, K. Harris, and J. Savell. 2005. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157: H7 and Salmonella Typhimurium on beef carcass surfaces. Meat Science 69(3):401-407. | Refrigerated Carcass | Beef | Escherichia coli O157:H7 Coliforms Salmonella Typhimurium | (i) Peroxyacetic Acid (ii) Lactic Acid | Bacteriostatic | (i) Peroxyacetic Acid (three different treatments at two different tempertures, identifies as [a], [b], and [c] below) Time: 15 s Temperature: (a) 45 °C, (b) 55 °C Concentration: (a) 200 ppm, (b) 600 ppm, (c) 1000 ppm Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold Carcass (ii) Lactic Acid Time: 15 s Temperature: 55 °C Concentration: 4% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cold Carcass | (i) Peroxyacetic Acid (three different treatments at two different tempertures, identifies as [a], [b], and [c] below) Time: 15 s Temperature: (a) 45 °C, (b) 55 °C Concentration: (a) 200 ppm, (b) 600 ppm, (c) 1000 ppm (ii) Lactic Acid Time: 15 s Temperature: 55 °C Concentration: 4% | The collective results from these experimetns indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces |
Dickson, J. S., Cutter, N. C. G., & Siragusa, G. R. (1994). Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. Journal of Food Protection, 57(11), 952-955. | Subprimals | Beef | Salmonella Typhimurium Escherichia coli (Generic) Listeria monocytogenes | (i) Trisodium Phosphate | Bactericidal | (i) Trisodium Phosphate (three different treatments at two different tempertures, identifies as [a], [b], and [c] below) Time: 3 min Temperature: (a) 25 °C, 40 °C, 55 °C Concentration: (a) 8%, (b) 10%, (c) 12% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Cutaneous Trunci (to stimulate cold carcass) | (i) Trisodium Phosphate (three different treatments at two different tempertures, identifies as [a], [b], and [c] below) Time: 3 min Temperature: (a) 25 °C, 40 °C, 55 °C Concentration: (a) 8%, (b) 10%, (c) 12% | Greater reductions were observed on adipose tissue from the model system, suggesting that the physical waching procedure may have contributed to the reduction in the bacterial population |
Castillo, A., L. Lucia, I. Mercado, and G. Acuff. 2001. In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. J. Food Prot. 64:738-740. | Cold Carcass | Beef | Aerobic Plate Counts (APC) Total Coliforms (TCC) Escherichia coli (Generic) | Lactic acid spray | Bactericidal | Time: 35s Temperature: 55°C Concentration: 4% Volume: 500mL per carcass side Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold carcass Other: | Temperature: 55°C Concentration: 4% | APC: 3.0 to 3.3 log reduction TPC and ECC we reduced to below detectable levels |
Castillo, A., L. Lucia, D. Roberson, T. Stevenson, I. Mercado, and G. Acuff. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Prot. 64:58-62. | Hot Carcass Cold Carcass | Beef | Escherichia coli O157:H7 Salmonella Typhimurium | Pre-chill hot water wash or hot water wash + lactic acid spray and Post-chill lactic acid spray | Bactericidal | (i) Pre-chill hot water wash Time: NE Temperature: NE Concentration :NE Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): wash Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid spray only; no hot water wash parameters were described) Time: 15s Temperature: 55°C Concentration: 2% Volume: 250ml Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): hot water wash + lactic acid spray Point of Application (hot cx, cold cx, subprimal, trim): hot carcass Other: (iii) Post-chill Lactic Acid Spray Time: 30s Temperature: 55°C Concentration: 4% Volume: 500mL per outside round Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): spray Point of Application (hot cx, cold cx, subprimal, trim): cold carcass Other: | (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid spray only; no hot water wash parameters were described) Time: 15s Temperature: 55°C Concentration: 2% (iii) Post-chill Lactic Acid Spray Time: 30s Temperature: 55°C Concentration: 4% | Pre-chill treatments reduced both pathogens by 3.3 to 3.4 logs (water wash only) to 5.2 log (water wash + lactic acid). Post-chill lactic acid spray produced additional reductions of 2.0 to 2.4 and 1.6 to 1.9 logs of E. coli O157:H7 and Salmonella Typhumurium, respectively. |
Elmali, M., H. Yaman, K. Tekinsen, S. Oner, and E. Cekin. 2012. Inhibitory effects of different decontamination agents on the levels of Listeria monocytogenes in the experimentally inoculated raw beef samples in the laboratory conditions. Kafkas Universitesi Veteriner Fakultesi Dergisi. 18:763-768. | Cold (refrigerated) subprimal | Beef | Listeria monocytogenes | (i) 1% lactic acid (ii) 2% lactic acid (iii) 2% acetic acid (iv) 0.1% acidified sodium chloride (v) 0.1% sodium acetate (vi) 0.1% cetylpridinium chlorine | Both (during storage) | All treatments: Time: 15 s Temperature: ambient Concentration: (i) 1% lactic acid; (ii) 2% lactic acid; (iii) 2% acetic acid; (iv) 0.1% acidified sodium chloride; (v) 0.1% sodium acetate; (vi) 0.1% cetylpridinium chlorine Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): dip Point of Application (hot cx, cold cx, subprimal, trim): cold (refrigerated) subprimal Other: ph: (i) 1% lactic acid = approx. pH 1.95; (ii) 2% lactic acid = approx. pH 1.82; (iii) 2% acetic acid = approx. pH 2.42; (iv) 0.1% acidified sodium chloride = approx. pH 2.72; (v) 0.1% sodium acetate = approx. pH 6.75; (vi) 0.1% cetylpridinium chlorine = approx. pH 6.35 | All treatments: Time: 15 s Concentration: (i) 1% lactic acid; (ii) 2% lactic acid; (iii) 2% acetic acid; (iv) 0.1% acidified sodium chloride; (v) 0.1% sodium acetate; (vi) 0.1% cetylpridinium chlorine | After inoculation and treatment, product was held for 5 days in refrigerated condtions. Highest level of bacterial inhibition was seen for beef samples treated with 2% lactic acid. |