The databases have been developed to summarize available scientific literature to demonstrate efficacy of various interventions and/or antimicrobials at a range of applicable concentrations for fresh and processed meat and poultry. They may be used to identify scientific support for HACCP Systems Validation by small and very small establishments.

The database is searchable via the drop-down menu, the type-in search bar or both. Use the category drop-down menu to select specific interests or type in key words in the search bar, or use both to narrow down search results.

Non-Intact

ReferenceProductType of MeatMicroorganism TestedProcess / InterventionPathogen EffectOperational ParametersCritical Operational ParametersComments
Muriana, P. M., J. Eager, B. Wellings, B. Morgan, J. Nelson, and K. Kushwaha. 2019. Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization. Foods. 8:1-15. doi:10.3390/foods8020080.Boneless top sirloinsNon-intactE. coli O157:H7(i) AvGard-XP (disodium metasilicate)
(ii) Stabilized sodium chlorite
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
(iv) Lactic acid
(v) AFTEC 3000 (buffered sulfuric acid)
(vi) Citrilow (HCl, citric acid)
(vii) HB2 (hydrobromic acid)		Bactericidal(i) AvGard-XP (disodium metasilicate)
Time: NE
Temperature: NE
Concentration: 60,000 ppm (pH 13.1)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(ii) Stabilized sodium chlorite
Time: NE
Temperature: NE
Concentration: <1% (proprietary blend of active ingredients and concentrations) (pH 6.5)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
Time: NE
Temperature: NE
Concentration: 5,000 ppm LAE; 220 ppm PAA (pH 3.0)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iv) Lactic acid
Time: NE
Temperature: NE
Concentration: 2.4% (pH 1.9)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(v) AFTEC 3000 (buffered sulfuric acid)
Time: NE
Temperature: NE
Concentration: 17,500 ppm (pH 1.0)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(vi) Citrilow (HCl, citric acid)
Time: NE
Temperature: NE
Concentration: 18% (pH 0.8)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(vii) HB2 (hydrobromic acid)
Time: NE
Temperature: NE
Concentration: 60,000 ppm (pH 13.1)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal		(i) AvGard-XP (disodium metasilicate)
Concentration: 60,000 ppm (pH 13.1)
(ii) Stabilized sodium chlorite
Concentration: <1% (proprietary blend of active ingredients and concentrations) (pH 6.5)
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
Concentration: 5,000 ppm LAE; 220 ppm PAA (pH 3.0)
(iv) Lactic acid
Concentration: 2.4% (pH 1.9)
(v) AFTEC 3000 (buffered sulfuric acid)
Concentration: 17,500 ppm (pH 1.0)
(vi) Citrilow (HCl, citric acid)
Concentration: 18% (pH 0.8)
(vii) HB2 (hydrobromic acid)
Concentration: 60,000 ppm (pH 13.1)		Subprimal cores were analyzed for presence of E. coli O157:H7. AvGard-XP was most effective in reducing E. coli O157:H7, with only 1/15 subprimal sections testing positive. Stabilized sodium chlorite and HB2 were least effective with 10/15 positive sections each.
Yeh, Y., F.H. de Moura, K. Van Den Broek, A. S. de Mello. 2018. Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella
populations in ground beef. Meat Science. 139: 44-48. https://doi.org/10.1016/j.meatsci.2018.01.007.		Beef trimmings
Ground beef		Non-intact (trimmings)Salmonella(i) Lactic acid
(ii) Peroxyacetic acid (PAA)
(iii) Bacteriophages (BA)
(iv) UV
(v) Various combinations of the above		Bactericidal(i) Lactic acid
Time: NE
Temperature: NE
Concentration: 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(ii) Peroxyacetic acid (PAA)
Time: NE
Temperature: NE
Concentration: 400 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(iii) Bacteriophages (BA)
Time: NE
Temperature: NE
Concentration: 10^9 PDU/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(iii) Ultraviolet light (UV)
Time: 30s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Drum with two 110V, 16-in UV-C emitters at a wavelength of 254 nm at 23C.
Pressure Delivery: NE
Treatment Application Type (spray/wash): n/a
Point of Application (hot cx, cold cx, subprimal, trim): trim		(i) Lactic acid
Concentration: 5%
(ii) Peroxyacetic acid (PAA)
Concentration: 400 ppm
(iii) Bacteriophages (BA)
Concentration: 10^9 PDU/ml
(iii) Ultraviolet light (UV)
Time: 30s
Equipment Settings: Drum with two 110V, 16-in UV-C emitters at a wavelength of 254 nm at 23C.		Authors' summary of findings:
Applications of individual or combined organic acids did not significantly decrease Salmonella populations in
ground beef.
Individual applications of BA and UV light decreased approximately 1 log CFU/g (P < 0.05).
Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P < 0.05).
Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding.
Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground
beef.
Visvalingam, J. and R. A. Holley. 2018. Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic
acid for control of Escherichia coli O157:H7 in beef patties from treated beef
trim. Food Research International. 103: 295-300. http://dx.doi.org/10.1016/j.foodres.2017.10.051		Beef pieces
Trimmings		Non-intact (trimmings)E. coli O157:H7(i) Chlorine dioxide
(ii) Acidified sodium chlorite
(iii) Peroxyacetic acid		BactericidalTime: NE
Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces		(i) Chlorine dioxide
Time: Exposure time = 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash): dip
Other: pH 3.26
(ii) Acidified sodium chlorite
Time: Exposure time = 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash):dip
Other: pH 2.8
(iii) Peroxyacetic acid
Time: 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash): dip
Other: pH 3.07		Among tested antimicrobials, chlorine dioxide was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred.
Rodriguez-Melcon, C., C. Alonso-Calleja, R. Capita. 2017. Lactic acid concentrations that reduce microbial load yet minimally impact color and sensory characteristics of beef. Meat Sci. 129:169-175. http://dx.doi.org/10.1016/j.meatsci.2017.01.007Beef pieces
Trimmings		Non-intact (trimmings)Aerobic plate counts (APC) Psychrotrophs EnterobacteriaceaeLactic AcidBactericidalTime: NE
Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces		Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%		Bacterial reductions ranged from 0.57 to 0.95 log units.
Pietrasik, Z., N. J. Gaudette, M. Klassen. 2016. Effect of hot water treatment of beef trimmings on processing
characteristics and eating quality of ground beef. Meat Science. 113: 41-50.		Beef Trimmings
Ground Beef		Non-intact (trimmings)APC
Enterobacteriaceae
Coliforms		Hot water sprayBactericidalTime: 40s (conveyor speed 1.5m/min)
Temperature: 85°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): chilled beef pieces		Time: 40s (conveyor speed 1.5m/min)
Temperature: 85°C		APCs were decreased by 2-logs.
Yeh, Y., P. Purushothaman, N. Gupta, M. Ragnone, S. C. Verma, and A. S. de Mello. 2017. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat Science. 127:30-34. http://dx.doi.org/10.1016/j.meatsci.2017.01.001Beef trimmings
Pork trimmings
Chicken thighs
Turkey thighs		Non-intact (Beef trimmings)
Pork
Chicken
Turkey		SalmonellaBacteriophage applicationBactericidalTime: NE
Temperature: NE
Concentration: 10^7 to 10^8 PFU/mL
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Pipetted while products were tumbled at 4 rpm for 2min
Point of Application (hot cx, cold cx, subprimal, trim): trimmings (beef and pork) or thighs (chicken and turkey)		Concentration: 10^7 to 10^8 PFU/mLOverall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively.
For ground chicken and ground
turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively.
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).
Nair, M. S., P. Lau, K. Belskie, S. Fancher, C.-H. Chen, D. P. Karumathil, H.-B. Yin, Y. Liu, F. Ma, I. Upadhyaya, A. Upadhyay, R. Mancini, and K. Venkitanarayanan. 2016. Potentiating the Heat Inactivation of Escherichia coli O157:H7 in Ground Beef Patties by Natural Antimicrobials. Frontiers in Microbiology. doi:10.3389/fmicb.2016.00015PattiesNon-intactE. coliPlant-derived antimicrobials:
(i) rutin (RT)
(ii) resveratrol (RV)
(iii) rutin (RT) + chitosan (CH)
(iv) resveratrol (RV) + chitosan (CH)		Bactericidal
(enhanced thermal inactivation during cooking)		(i) rutin (RT)
Time: NE
Temperature: NE
Concentration: 0.05, and 0.1% w/w
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(ii) resveratrol (RV)
Time: NE
Temperature: NE
Concentration: 0.1, and 0.2% w/w
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(iii) rutin (RT) + chitosan (CH)
Time: NE
Temperature: NE
Concentration: 0.05, and 0.1% w/w + 0.01% w/w CH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(iv) resveratrol (RV) + chitosan (CH)
Time: NE
Temperature: NE
Concentration: 0.1, and 0.2% w/w RV + 0.01% w/w CH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties		(i) rutin (RT)
Concentration: 0.05, and 0.1% w/w
(ii) resveratrol (RV)
Concentration: 0.1, and 0.2% w/w
(iii) rutin (RT) + chitosan (CH)
Concentration: 0.05, and 0.1% w/w + 0.01% w/w CH
(iv) resveratrol (RV) + chitosan (CH)
Concentration: 0.1, and 0.2% w/w RV + 0.01% w/w CH		Authors' summary of findings:
Both RT and RV enhanced the thermal destruction of E. coli, and reduced the pathogen load by at least 3-logCFU/g compared to control (P < 0.05).
The combination of RT or RV with CH was found to be more effective, and reduced E. coli by 5-logCFU/g (P < 0.05).
It is important to note:
E. coli counts in uncooked patties did not decline during storage for 5 days (P > 0.05).
Ahn, J., I. Grun, and A. Mustapha. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of Food Protection 67(1):148-155. (Article) Non-intactBeefEscherichia coli O157:H7
Listeria monocytogenes
Salmonella Typhimurium		(i) ActiVin
(ii) Pycnogenol
(iii) Oleoresin Rosemary (OR)
(iv) BHA/BHT		Bactericidal(i) ActiVin
Time: 5 min
Temperature: NE
Concentration: 1% per 500 g Ground Beef
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) Pycnogenol
Time: 5 min
Temperature: NE
Concentration: 1% per 500 g Ground Beef
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Oleoresin Rosemary (OR)
Time: 5 min
Temperature: NE
Concentration: 1%
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iv) BHA/BHT
Time: 5 min
Temperature: NE
Concentration: 0.02% (0.01% BHA + 0.01% BHT)
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef		(i) ActiVin
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(ii) Pycnogenol
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(iii) Oleoresin Rosemary (OR)
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(iv) BHA/BHT
Time: 5 min
Concentration: 1% or, and 0.02% (0.01% BHA + 0.01% BHT)
Equipment Settings: Speed 2 in a KitchenAid Mixer
 		E. coli O157:H7, L. monocytogenes, and Salmonella Typhimuruim declined by 1.08, 1.24, and 1.33 log units respectively when treated with 1% Pycnogenol

ActiVin (1%) and OR (1%) resulted in an approximately 1 log units reduction in the population of all three pathogens
 
Chancey, C., J. Brooks, J. Martin, A. Echeverry, S. Jackson, L. Thompson, and M. Brashears. 2013. Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions. Journal of Food Protection 76(10):1778-1783. (Article) doi: 10.4315/0362-028X.JFP-12-566Non-intactBeefEscherichia coli O157:H7
(i) Lactic Acid Spray		Bactericidal

(i) Lactic Acid
Time: 0.05 m/s
Temperature: 25 °C
Concentration: 5%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPA)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prior to needle tenderization

(i) Lactic Acid
Time: 0.05 m/s
Temperature: 25 °C
Concentration: 5%
Pressure Delivery: 20 PSI (138 kPA)
Point of Application (hot cx, cold cx, subprimal, trim): Chad Spray Cabinet Prior to mechanical tenderization		This study also looked at internal cooking temperature and the presence of E. coli O157:H7 in core samples

These data suggest that lactic acid and storage mediated reduction of pathogens on subprimals exposed to typical industry contamination levels reduces the risk of pathogen translocation and subseequent survival after cooking
Clavero, M., J. D. Monk, L. R. Beuchat, M. P. Doyle, and R. E. Brackett. 1994. Inactivation of Escherichia coli O157: H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation. Appl Environ Microbiol 60(6):2069-2075.Non-intactBeefClostridium jejuni
Escherichia coli O157:H7
Salmonella spp.		(i) IrradiationBactericidal

(i) Irradiation (six different treatments, identified as below)
Time: NE
Temperature: NE
Concentration: 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Irradiation
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef

(i) Irradiation
Concentration: 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy
 		An applied dos of 2.5 kGy would be sufficient to kill E. coli O157:H7, salmonellae,and C. jejuni
Echeverry, A., J. Brooks, M. Miller, J. Collins, G. Loneragan, and M. Brashears. 2009. Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef. Journal of Food Protection 72(8):1616-1623.Non-intactBeefEscherichia coli O157:H7
Salmonella Typhimurium
(i) Lactic Acid Bacteria
(ii) Acidified Sodium Chlorite
(iii) Lactic Acid		Bactericidal
(i) Lactic Acid Bacteria
Time: NE
Temperature: NE
Concentration: pH 6.07
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(ii) Acidifed Sodium Chlorite
Time: NE
Temperature: NE
Concentration: 1,000 to 1,200 ppm
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(iii) Lactic Acid
Time: NE
Temperature: NE
Concentration: 3%
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(i) Lactic Acid Bacteria
Concentration: pH 6.07
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment

(ii) Acidifed Sodium Chlorite
Concentration: 1,000 to 1,200 ppm
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment

(iii) Lactic Acid
Concentration: 3%
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment		After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium into the internal muscles occurred at levels between 2.0 to 4.0 log units.
Emiroglu, Z., G. Yemis, B. Coskun, and K. Candogan. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 86(2):283-288. (Article) doi: 10.1016/j.meatsci.2010.04.016Non-intactBeefEscherichia coli (Generic)
Escherichia coli O157:H7
Staphylococcus aureus		(i) Soy Edible Films
(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
(iv) Soy Edible Film with 5% OR + TH (ORT)		Bactericidal(i) Soy Protein Films
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(iv) Soy Edible Film with 5% OR + TH (ORT)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties		(i) Soy Edible Films
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(iv) Soy Edible Film with 5% OR + TH (ORT)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties		Isolated soy protein based edbile films were prepared by using the methods described by Choi, Kim, Hanna, Weller & Kerr (2003)
Geornaras, I., Yang, H., Manios, S., Andritsos, N., Belk, K., Nightingale, K., Woerner, D., Smith, G., and Sofos, J. 2012. Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups. [Article]. Journal of Food Science, 77(9), M539-M544. doi: 10.1111/j.1750-3841.2012.02878.xNon-intactBeefTotal Bacterial Count (TBC)
Escherichia coli (Generic)		(i) Acidified Sodium Chlorite
(ii) Peroxyacetic Acid
(iii) Sodium Metasilicate
(iv) Bromitize Plus
(v) AFTEC 3000
(vi) SYNTRx 3300		Bactericidal(i) Acidified Sodium Chlorite
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.1%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(ii) Peroxyacetic Acid
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.2%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(iii) Sodium Metasilicate
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 4%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(iv) Bromitize Plus
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.0225%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(v) AFTEC 3000
Time: 30 s
Temperature: 23 to 27 °C
Concentration: pH 1.2
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(vi) SYNTRx 3300
Time: 5 s
Temperature: 23 to 27 °C
Concentration: pH 1.0
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces		(i) Acidified Sodium Chlorite
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.1%
Volume: immersed in 150 mL

(ii) Peroxyacetic Acid
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.2%
Volume: immersed in 150 mL

(iii) Sodium Metasilicate
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 4%
Volume: immersed in 150 mL

(iv) Bromitize Plus
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.0225%
Volume: immersed in 150 mL

(v) AFTEC 3000
Time: 30 s
Temperature: 23 to 27 °C
Concentration: pH 1.2
Volume: immersed in 150 mL

(vi) SYNTRx 3300
Time: 5 s
Temperature: 23 to 27 °C
Concentration: pH 1.0
Volume: immersed in 150 mL
 		 
Heller, C., Scanga, J., Sofos, J., Belk, K., Warren-Serna, W., Bellinger, G., Bacon, R., Rossman, M., & Smith, G. 2007. Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement. [Article]. Journal of Food Protection, 70(5), 1174-1180.Non-intactBeefEscherichia coli O157:H7(i) Surface Trimming
(ii) Hot Water
(iii) Lactic Acid
(iv) Activated Lactoferrin followed by Lactic Acid		Bactericidal(i) Surface Trimming
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Trimmed
Point of Application (hot cx, cold cx, subprimal, trim): Removal of surface fat of Subrimal prior to  Mechanical Tenderization or Moisture Enhancement
(ii) Hot Water
Time: 20 s
Temperature: 82 °C
Concentration: NE
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement
(iii) Lactic Acid (six different treatments, identified as below)
Time: 20 s
Temperature: 55 °C
Concentration: (a) 2.5%, (b) 5.0%
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement
(iv) Activated Lactoferrin followed by Lactic Acid
Time: 20 s
Temperature: 55 °C
Concentration: 2% activated lactoferrin followed by 5% Lactic Acid
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

 		(i) Surface Trimming
Point of Application (hot cx, cold cx, subprimal, trim): Removal of surface fat of Subrimal prior to  Mechanical Tenderization or Moisture Enhancement

(ii) Hot Water
Time: 20 s
Temperature: 82 °C
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

(iii) Lactic Acid (six different treatments, identified as below)
Time: 20 s
Temperature: 55 °C
Concentration: 2.5%
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

(iv) Activated Lactoferrin followed by Lactic Acid
Time: 20 s
Temperature: 55 °C
Concentration: 2% activated lactoferrin followed by 5% Lactic Acid
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

 		Enumeration of E. coli revealed mean surface reductions of 0.93 to 1.10 log units for all antimicrobial interventions

E. coli was detected in 3 of 76 intenal blade tenderization samples and 73 of 76 internal moisture enhancement samples
 
Kang, D., Koohmaraie, M., and Siragusa, G. (2001). Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim. [Article]. Journal of Food Protection, 64(2), 168-171. Non-intactBeefAerobic Plate Count (APC)
Total Coliforms
Psychrotrophic Bacteria (PCT)
Presumptive Lactic Acid Bacteria (PLAB)		Multihurdle antimicrobial intervention
Water Wash, Hot Water, Hot Air, Lactic Acid Wash		Bactericidal(i) Water Wash
Time: Five passes
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 65 PSI (448 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(ii) Hot Water
Time: Three Passes
Temperature: 82 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(iii) Hot Air
Time: Six Passes
Temperature: 510 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Hot Air
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(iv)Lactic Acid
Time: Three Passes
Temperature: Room Temperture
Concentration: 2% Lactic Acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim

 		(i) Water Wash
Time: Five passes
Pressure Delivery: 65 PSI (448 kPa)

(ii) Hot Water
Time: Three Passes
Temperature: 82 °C
Pressure Delivery: 30 PSI (207 kPa)

(iii) Hot Air
Time: Six Passes
Temperature: 510 °C

(iv)Lactic Acid
Time: Three Passes
Temperature: Room Temperture
Concentration: 2% Lactic Acid
Pressure Delivery: 30 PSI (207 kPa)


 		APC, coliforms, PCT, and PLAB were reduced to nearly nondetectable levels after treatment.
Liao, Y., Brooks, J., Martin, J., Echeverry, A., Loneragan, G., and Brashears, M. 2015. Antimicrobial Interventions for O157:H7 and Non-O157 Shiga Toxin Producing Escherichia coli on Beef Subprimal and Mechanically Tenderized Steaks. [Article]. Journal of Food Protection, 78(3), 511-517. doi: 10.4315/0362-028X.JFP-14-178Non-intactBeefEscherichia coli O157:H7(i) Lactic Acid
(ii) Hypobromous Acid
(iii) Peroxyacetic Acid		Bactericidal(i) Lactic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 5%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization
(ii) Hypobromous Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization
(iii) Peroxyacetic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization


 		(i) Lactic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 5%
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization

(ii) Hypobromous Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization

(iii) Peroxyacetic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization


 		Although cooking effectively reduced the detection of pathogens in internal steak samples, pathogens were able to survive in steaks cooked to a medium degree of doneness (70 °C). 
Muras, T., Harris, K., Lucia, L., Hardin, M., and Savell, J. 2012. Dispersion and Survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the Production of Marinated Beef Inside Skirt Steaks and Tri-Tip Roasts. [Article]. Journal of Food Protection, 75(2), 255-260. doi: 10.4315/0362-028X.JFP-11-272Non-intactBeefSalmonella Typhimurium
Escherichia coli O157:H7		NENENENEThis paper looks at the prevelance of pathogens in inside skirts and tri-tip during marination
Pohlman, F., Stivarius, M., McElyea, K., Johnson, Z., and Johnson, M. 2002. The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. [Article]. Meat Science, 61(3), 307-313. doi: 10.1016/S0309-1740(01)00198-XNon-intactBeefAerobic Plate Count (APC)
Total Coliforms
Escherichia coli (Generic)
Salmonella spp.		(i) Water Bath followed by Cetylpyridinium Chloride
(ii) Water Bath followed by Acetic Acid
(iii) Chlorine Dioxide followed by Trisodium Phosphate		Bactericidal(i) Ozonated Water Bath (a) Followed by Cetylpyridinium Chloride (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 0.5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) Ozonated Water Bath (a) Followed by Acetic Acid (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Chlorine Dioxide (a) Followed by Trisodium Phosphate
Time: (a) 3 min tumble (b) 3 min tumble
Temperature:
Concentration: (a) 200 ppm (b) 10%
Volume: 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef


 		(i) Ozonated Water Bath (a) Followed by Cetylpyridinium Chloride (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 0.5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled

(ii) Ozonated Water Bath (a) Followed by Acetic Acid (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled

(iii) Chlorine Dioxide (a) Followed by Trisodium Phosphate
Time: (a) 3 min tumble (b) 3 min tumble
Temperature:
Concentration: (a) 200 ppm (b) 10%
Volume: 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled



 		 
Pokharel, S., Brooks, J., Martin, J., and Brashears, M. 2016. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products. [Article]. Letters in Applied Microbiology, 63(6), 412-418. doi: 10.1111/lam.12663Non-intactBeefSalmonella spp.(i) Lactic Acid
(ii) Buffered Vinegar		Bactericidal(i) Lactic Acid
Time: 30 min
Temperature: NE
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): Beef Sirloin Flap
(ii) Buffered Vinegar
Time: 30 min
Temperature: NE
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): Beef Sirloin Flap
 		(i) Lactic Acid
Time: 30 min
Concentration: 4%

(ii) Buffered Vinegar
Time: 30 min
Concentration: 2%

 		Antimicrobial reduced surface population on inoculated beef sirloin flaps prior to vacuum marination

Lactic acid had the greatest reduction

Translocation following vacuum marination was not influenced by the application of a surface organic acid spray prior to marination
Ponrajan, A., Harrison, M., Segers, J., Lowe, B., McKeith, R., Pringle, T., Martino, K., Mulligan, J., and Stelzleni, A. 2011. Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef. [Article]. Journal of Food Protection, 74(3), 359-364. doi: 10.4315/0362-028X.JFP-10-294Non-intactBeefEscherichia coli O157:H7(i) Sodium Citrate and Sodium Diacetate
(ii) Buffered Vinegar		Bactericidal(i) Sodium Citrate (a) and Sodium Diacetate (b)
Time: 41 stokes/min
Temperature: NE
Concentration: (a) 1% (b) 20%
Volume: 10% pickup
Equipment Settings:NE
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected
Point of Application (hot cx, cold cx, subprimal, trim): Beef top rounds and top sirloins
(ii) Buffered Vinegar
Time: 41 stokes/min
Temperature: NE
Concentration: 2%
Volume: 10% pickup
Equipment Settings:NE
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected
Point of Application (hot cx, cold cx, subprimal, trim): Beef top rounds and top sirloins
 		(i) Sodium Citrate (a) and Sodium Diacetate (b)
Time: 41 stokes/min
Concentration: (a) 1% (b) 20%
Volume: 10% pickup
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected

(ii) Buffered Vinegar
Time: 41 stokes/min
Concentration: 2%
Volume: 10% pickup
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected

 		Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef
Solomakos, N., Govaris, A., Koidis, P., and Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25(1), 120-127. doi: 10.1016/j.fm.2007.07.002Non-intactBeefListeria monocytogenes(i) Essential Oils
(ii) Nisin
(iii) Combination of Essential Oil and Nisin		Bactericidal(i) Essential Oils
Time: NE
Temperature: NE
Concentration: 0.6%
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Minced Beef
(ii) Nisin (two different treatments, identified as [a] and [b] below)
Time: NE
Temperature: NE
Concentration: (a) 500 IU/ml, (b) 1000 IU/ml
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Minced Beef
 		(i) Essential Oils
Concentration: 0.6%

(ii) Nisin (two different treatments, identified as [a] and [b] below)
Concentration: (a) 500 IU/ml, (b) 1000 IU/ml

 		Treatement with essentail oils showed stronger inhibitory activity that nisin.

Combination of both treatmetns showed to be the most effective.
Thippareddi, H., Juneja, V., Phebus, R., Marsden, J., and Kastner, C. 2003. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. [Article]. Journal of Food Protection, 66(3), 376-381. Non-intactPorkClostridium perfringens(i) Buffered Sodium Citrate
(ii) Buffered Sodium Citrate Supplemented with Sodium Diacetate		Bactericidal(i) Buffered Sodium Citrate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Volume: NE
Equipment Settings: Kitchen Aid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Injected Pork
(ii) Buffered Sodium Citrate Supplemented with Sodiym Diacetate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Volume: NE
Equipment Settings: Kitchen Aid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Injected Pork
 		(i) Buffered Sodium Citrate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Equipment Settings: Kitchen Aid Mixer

(ii) Buffered Sodium Citrate Supplemented with Sodiym Diacetate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Equipment Settings: Kitchen Aid Mixer

 		 
Ulbrich, C. J., Lucia, L. M., Arnold, A. N., Taylor, T. M., Savell, J. W., and Gehring, K. B. 2015. Reduction of surrogates for Escherichia coli O157:H7 and Salmonella during the production of non-intact beef products by chemical antimicrobial interventions. Journal of Food Protection, 78(5), 881-887.Non-intactBeefEscherichia coli (Generic)(i) Lactic Acid
(ii) Acidified Sodium Chlorite
(iii) Peroxyacetic Acid		Bactericidal(i) Lactic Acid (two different treatments, identified as [a], and [b] below)
Time: Belt Speed 5.08 cm/s
Temperature: (a) 53.3 °C, (b) 52.8 °C
Concentration: (a) 2.5%, (b) 5.0%,
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination
(ii) Acidified Sodium Chlorite
Time: Belt Speed 5.08 cm/s
Temperature: 18.4 °C
Concentration: 1,050 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination
(iii) Peroxyacetic Acid
Time: Belt Speed 5.08 cm/s
Temperature: 19.8 °C
Concentration: 205 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination		(i) Lactic Acid (two different treatments, identified as [a], and [b] below)
Time: Belt Speed 5.08 cm/s
Temperature: (a) 53.3 °C, (b) 52.8 °C
Concentration: (a) 2.5%, (b) 5.0%,
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination

(ii) Acidified Sodium Chlorite
Time: Belt Speed 5.08 cm/s
Temperature: 18.4 °C
Concentration: 1,050 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination

(iii) Peroxyacetic Acid
Time: Belt Speed 5.08 cm/s
Temperature: 19.8 °C
Concentration: 205 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination		Strip loins were marinated using a REO TAMU Fajita Marinade at 5.5 rpm, a vacuum of 0.6 atm was pulled before tumbling. Product was tumbled for three 15 min periods; each tumble period was followed by a 5-min resting period. All tumbling and resting were conducted under vacuum for a total of 1.0 h

For high-inoculated strip loins, 5.0% lactic acid was most effective prior to marination. 
Yin, M., and Cheng, W. 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science, 63(1), 23-28. doi: 10.1016/S0309-1740(02)00047-5Non-intactBeefAerobic Plate Count (APC)
Salmonella Typhimurium
Escherichia coli O157:H7
Listeria monocytogenes
Staphylococcus aureus
Campylobacter jejuni		(i) s-Ethyl Cysteine
(ii) n-Acetyl Cysteine
(iii) Dialyl Sulfide
(iv) Crude Diallyl Disulfide		Bactericidal(i) s-Ethyl Cysteine
Time: NE
Temperature: NE
Concentration: 99.5%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) n-Acetyl Cysteine
Time: NE
Temperature: NE
Concentration: 99.5%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Diallyl Sulfide
Time: NE
Temperature: NE
Concentration: 97%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iv) Crude Diallyl Disulfide
Time: NE
Temperature: NE
Concentration: 80%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef		(i) s-Ethyl Cysteine
Concentration: 99.5%
Volume: Thickness of 2 cm

(ii) n-Acetyl Cysteine
Concentration: 99.5%
Volume: Thickness of 2 cm

(iii) Diallyl Sulfide
Concentration: 97%
Volume: Thickness of 2 cm

(iv) Crude Diallyl Disulfide
Concentration: 80%
Volume: Thickness of 2 cm
 		The presence of dialyl sulfide and diallyl disulfide reduced total aeroves and inhibited growth of the five inoculated pathogenic bacteria
Ellebracht, E., A. Castillo, L. Lucia, R. Miller, and G. Acuff. 1999. Reduction of pathogens using hot water and lactic acid on beef trimmings. J. Food Sci. 64:1094-1099.TrimmingsBeefEscherichia coli O157:H7
Salmonella Typhimurium		(i) Hot water
(ii) Hot water + lactic acid		Bactericidal(i) Hot water
Time: 3 s
Temperature: 95°C (goal = product surface to reach 82°C)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): trimmings
Other:

(i) Hot water (same paramters as above) + lactic acid (see below)
Time: 3 s
Temperature: 55°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): trimmings
Other: pH 2.2		(i) Hot water
Time: 3 s
Temperature: 95°C (goal = product surface to reach 82°C)

(i) Hot water (same paramters as above) + lactic acid (see below)
Time: 3 s
Temperature: 55°C
Concentration: 2%		Hot water alone reduced E. coli O157:H7, Salmonella Typhimurium, and APCs 0.5, 0.7, and 0.3 logs, respectively.

Hot water and lactic acid together, reduced E. coli O157:H7, Salmonella Typhimurium, and APCs 1.1, 1.8, and 1.5 logs, respectively.

Trimmings were ground and stored up to 42 d. Counts declined > 1-log for both pathogens over the storage period.

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