Fresh Meat and Poultry

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Reference	Product	Type of Meat	Microorganism Tested	Process / Intervention	Pathogen Effect	Operational Parameters	Critical Operational Parameters	Comments
Adler, J., I. Geornaras, O. Byelashov, K. Belk, G. Smith, and J. Sofos. 2011. Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials. J. Food Prot. 76:7	Brine solution on moisture-enhanced meat products	Beef	Escherichia coli O157:H7 Total bacteria count	(i) Brine Solution - No Added Ingredients (ii)Brine Solution - NaCl (iii) Brine Solution - Sodium tripolyphosphate (STP) (iv) Brine Solution - Sodium pyrophosphate (SPP) (v) Brine Solution - NaCl + STP (vi) Brine Solution - NaCl + SPP (vii) Brine Solution - NaCl + STP + Potassium lactate (PL) (viii) Brine Solution - NaCl + STP + Sodium diacetate (DL) (ix) Brine Solution - NaCl + STP + PL + DL (x) Brine Solution - NaCl + STP + Lactic Acid (LA) (xi) Brine Solution - NaCl + STP + Acetic Acid (AA) (xii) Brine Solution - NaCl + STP + Citric Acid (CA) (xiii) Brine Solution - NaCl + STP + Nisin + EDTA (xiv) Brine Solution - NaCl + STP + Pediocin + EDTA (xv) Brine Solution - NaCl + STP + Sodium metasilicate (SM) (xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC) (xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA) **Each brine was mixed with a meat homogenate with a final concentration of 3% in the brine solution.	Bactericidal	(i) Brine Solution - No Added Ingredients Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash) injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine (ii) Brine Solution - NaCl Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5% Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine (iii) Brine Solution - Sodium tripolyphosphate (STP) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 2.75% Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (iv) Brine Solution - Sodium pyrophosphate (SPP) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 2.75% Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (v) Brine Solution - NaCl (5.5%) + STP (2.75%) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5% and 2.75%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (vi) Brine Solution - NaCl + SPP Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5% and 2.75%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (vii) Brine Solution - NaCl + STP + Potassium lactate (PL) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 22%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (viii) Brine Solution - NaCl + STP + Sodium diacetate (SD) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 1.65%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (ix) Brine Solution - NaCl + STP+ PL + SD Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75%, 22% and 1.65% respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (x) Brine Solution - NaCl + STP + Lactic Acid (LA) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xi) Brine Solution - NaCl + STP + Acetic Acid (AA) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xii) Brine Solution - NaCl + STP + Citric Acid (CA) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xiii) Brine Solution - NaCl + STP + Nisin + EDTA Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xiv) Brine Solution - NaCl + STP + Pediocin + EDTA Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xv) Brine Solution - NaCl + STP + Sodium metasilicate (SM) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 2.2%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 5.5%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines (xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA) Time: 24 to 48 hours Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 0.0055%, respectively Volume: 50 mL Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): injected Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines	(i) Brine Solution - No Added Ingredients Temperature: 4 and 15°C Volume: 50 mL (ii) Brine Solution - NaClE Temperature: 4 and 15°C Concentration: 5.5% Volume: 50 mL (iii) Brine Solution - Sodium tripolyphosphate (STP) Temperature: 4 and 15°C Concentration: 2.75% Volume: 50 mL (iv) Brine Solution - Sodium pyrophosphate (SPP) Temperature: 4 and 15°C Concentration: 2.75% Volume: 50 mL (v) Brine Solution - NaCl (5.5%) + STP (2.75%) Temperature: 4 and 15°C Concentration: 5.5% and 2.75%, respectively Volume: 50 mL (vi) Brine Solution - NaCl + SPP Temperature: 4 and 15°C Concentration: 5.5% and 2.75%, respectively Volume: 50 mL (vii) Brine Solution - NaCl + STP + Potassium lactate (PL) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 22%, respectively Volume: 50 mL (viii) Brine Solution - NaCl + STP + Sodium diacetate (SD) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 1.65%, respectively Volume: 50 mL (ix) Brine Solution - NaCl + STP+ PL + SD Temperature: 4 and 15°C Concentration: 5.5%, 2.75%, 22% and 1.65% respectively Volume: 50 mL (x) Brine Solution - NaCl + STP + Lactic Acid (LA) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL (xi) Brine Solution - NaCl + STP + Acetic Acid (AA) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL (xii) Brine Solution - NaCl + STP + Citric Acid (CA) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 3.3%, respectively Volume: 50 mL (xiii) Brine Solution - NaCl + STP + Nisin + EDTA Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively Volume: 50 mL (xiv) Brine Solution - NaCl + STP + Pediocin + EDTA Temperature: 4 and 15°C Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively Volume: 50 mL (xv) Brine Solution - NaCl + STP + Sodium metasilicate (SM) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 2.2%, respectively Volume: 50 mL (xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 5.5%, respectively Volume: 50 mL (xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA) Temperature: 4 and 15°C Concentration: 5.5%, 2.75% and 0.0055%, respectively Volume: 50 mL	Immediate (0h) pathogen reductions of 1.8 to ≥2.4 log CFU/mL were observed in brines containing CPC or sodium metasilicate. Brines formulated with lactic acid, acetic acid, citric acid, nisin + EDTA, pediocin + EDTA, CPC, sodium metasilcate or hops beta acids had reductions in pathogen leves during storage. however, the extent of reduction (0.4 to >2.4 log CFU/mL) depended on the antimicrobial, brine type and storage temperature and time.
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-intact	Beef	Escherichia 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
Anang, D., G. Rusul, J. Bakar, and F. Ling. 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157 : H7 in chicken breast stored at 4 degrees C. Food Control 18: 961-969. doi:10.1016/j.foodcont.2006.05.015	Pieces	Poultry	Listeria monocytogenes Salmonella Enteritidis Escherichia coli O157:H7	(i) Lauricidin (ii) Lactic Acid	Bactericidal	(i) Lauricidin Time: 10, 20, or 30 min Temperature: NE Concentration: 0.5, 1, 1.5, or 2% Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Dip Point of Application (hot cx, cold cx, subprimal, trim): Pieces (ii) Lactic Acid Time: 10, 20, or 30 min Temperature: NE 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): Pieces	(i) Lauricidin Time: 10, 20, or 30 min Concentration: 0.5, 1, 1.5, or 2% (ii) Lactic Acid Time: 10, 20, or 30 min	Lauricidin was more effective in reducing L. monocytogenes, S. enteritidis, and E. coli O157:H7 Dipping in Lauricidin for 30 min caused a significant reduction in L. monocytogenes, S. enteriditis, and E. coli O157:H7 when compared to dipping for 10 or 20 min Lactic Acid caused a higher reduction in S. enteritidis and E. coli O157:H7
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
Andres, A. I., M. J. Petron, J. D. Adamez, M. Lopez, M. L. Timon. 2017. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Science. 129:62-70. http://dx.doi.org/10.1016/j.meatsci.2017.02.013	Lamb patties	Lamb	Naturally occurring: APC Psychrotrophs Enterobacteriaceae Lactic acid bacteria Salmonella spp. Listeria monocytogenes	Aqueous extracts from: (i) tomato (TOM) (ii) red grape (GRA) (iii) olive (OLI) (iv) pomegranate (POM) Positive control: (v) sodium ascorbate (ASC)	Both	All interventions: Time: NE Temperature: NE Concentration: 1000mg extract per 1 kg meat Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): added ingredient Point of Application (hot cx, cold cx, subprimal, trim): minced lamb	All interventions: Concentration: 1000mg extract per 1 kg meat	NOT AN INOCULATION STUDY Compared to control samples, mesophile counts were lower for all treatments regardless of storage day. Although differences between treatments are variable, some advantages of the additives can be seen in psychrotrophs and Enterobacteriaceae at days 3 and 7. No pathogens were detected.
Ariyapitipun T., A. Mustapha, and A.D. Clarke. 2000. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. J Food Prot. Jan;63(1):131-6.	Raw Vacuum-Packaged Beef cubes	Beef	Listeria monocytogenes	(i) Beef cubes + Low-molecular-weight polylactic acid (LMW-PLA) (ii) Beef cubes + Lactic Acid (iii) Beef cubes + Nisin (iv) Beef cubes + LMW-PLA + Nisin (v) Beef cubes + Lactic Acid + Nisin	Bactericidal	(i) Low-molecular-weight polylactic acid (LMW-PLA) Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 2% Volume: Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersed then vacuum packaged Point of Application (hot cx, cold cx, subprimal, trim): beef cubes (ii) Lactic Acid Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 2% Volume: Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersed then vacuum packaged Point of Application (hot cx, cold cx, subprimal, trim): beef cubes (iii) Nisin Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 400 IU/ml Volume: Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): immersed then vacuum packaged Point of Application (hot cx, cold cx, subprimal, trim): beef cubes	(i) Low-molecular-weight polylactic acid (LMW-PLA) Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 2% (ii) Lactic Acid Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 2% (iii) Nisin Time: 5 min then drip dried for 15 min, stored for 42 days Temperature: 4°C Concentration: 400 IU/ml	These treatments, combined with vacuum-packaging and refrigeration temperature, succeeded to inhibit growth of L. monocytogenes during storage up to 42 days. At the end of 42 days, the numbers of L. monocytogenes Scott A remaining viable on these samples were 1.21, 0.36, 2.21, 0.84, and 0.89 log10 CFU/cm2, respectively.
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
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.
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.
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., 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.
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).
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).
Atterbury, R., P. Connerton, C. Dodd, C. Rees, and I. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Applied and Environmental Microbiology 69: 6302-6306. doi:10.1128/AEM.69.10.6302-6306.2003	Hot Carcass	Poultry	Campylobacter jejuni	(i) Bacteriophages	Bactericidal	(i) Bacteriophages (C. jejuni NCTC 12662 PT14) Time: NE Temperature: NE Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin 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) Bacteriophages (C. jejuni NCTC 12662 PT14) Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin	The phage exhibited a control effect even in the absence of host growth
Avens, J., S. Albright, A. Morton, B. Prewitt, P. Kendall, and J. Sofos. 2002. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13: 445-450. doi:10.1016/S0956-7135(01)00073-1	Hot Carcass	Poultry	APC	(i) Boiling Water (ii) Flowing Steam	Bactericidal	(i) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°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): hot carcass (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98 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) Boiling Water Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 95°C (ii) Flowing Steam Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min Temperature: 96-98°C	Thermal destruction endpoint of <10 aerobic microbes per cm2 was achieved by boiling water or flowing steam for 3 min Increasing exposure past 3 min did not further decrease APC
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.
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.
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
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
Bashor, M., K.M. Keener, P.A. Curtis, B.W. Sheldon, S. Kathariou, and J. Osborne. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83: 1232-1239.	Hot Carcass	Poultry	Campylobacter spp.	Carcass Washer	Bactericidal	Carcass Washer Plant A Washer 1 Time: NE Temperature: NE Concentration: 25ppm Chlorine Volume: 208.2 L per minute Equipment Settings: NE Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Time: NE Temperature: NE Concentration: NE Volume: 189.3L per minute Equipment Settings: NE Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Time: NE Temperature: NE Concentration: NE Volume: 283.9 L per minute Equipment Settings: NE Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Time: NE Temperature: NE Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank	Carcass Washer Plant A Washer 1 Concentration: 25ppm Chlorine Volume: 208.2 L per minute Pressure Delivery: 620.5 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 2 Volume: 189.3L per minute Pressure Delivery:551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant A Washer 3 Volume: 283.9 L per minute Pressure Delivery: 275.8 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination) Concentration: 35 ppm chlorine/NE/NE Volume: 132.5/227.1/68.1 L per minute Pressure Delivery: 1241.1/620.5/413.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank Carcass Washer Plant C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination) Time: NE, TSP: 11 s Temperature: NE Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0 Volume: 302.8/227.1/68.1 L per minute Equipment Settings: NE Pressure Delivery: 413.7/379.2/344.7 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank TSP Spray Plant C Time: 11 s Temperature: NE Concentration: 12%, pH 11.0 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank Carcass Washer Plant D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination) Time: NE, ASC: 15s Temperature: 63 °C/NE Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5 Volume: 151.4/227.1 L per minute Equipment Settings: NE Pressure Delivery: 344.7/551.6 kPa Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank ASC Plant D Time: ASC: 15s Temperature: NE Concentration: 1200 ppm at pH 2.5 Volume: NE Equipment Settings: NE Pressure Delivery: NE Treatment Application Type (spray/wash): Spray Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank	In Plant A, the use of a single washer was sufficient to reduce Campylobacter populations. The population after the second washer was not significantly lower than after the first. The combination of all three washers reduced Campylobacter by 64.5% (log 0.45 CFU/mL) In plant B, all washers in combination reduced Campylobacter by 13.3 to 30% (0.26 to 0.66 log CFU/mL) depending on season. In plant C, the combination of 3 washers resulted in a reduction of log 0.27 CFU/mL. The TSP spray reduced an additional log 1.03 to log 3.58 CFU/mL. Total reduction in the system was 1.46 CFU/mL In plant D, the combination of 2 washers resulted in a reduction. Total reduction in the system, including washers and ASCrinse was 1.59 CFU/mL
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.
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.
Bautista, D.A., N. Sylvester, D. Barbut, and M.W. Griffiths. 1997. The determination of the efficacy of antimicrobial rinses on turkey carcasses using response surface design.	Hot Carcass	Poultry	Total Plate Count Total Coliform Count Salmonella spp.	Antimicrobial spray: Lactic Acid, Chloride, TSP, AvGard	Bcteriocidal	4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Time: NE Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Time: NE Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Time: NE Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Volume: NE Equipment Settings: NE Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled	4 bacteriocidal treatments at different concentrations and pressures = 13 combinations Lactic Acid Temperature: 22 °C Concentration: 1.24%, 4.25%, 7.26%, 8.50% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled Chloride Temperature: 22 °C Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled TSP and AvGard Temperature: 22 °C Concentration: 2.93%, 10.00%, 17.07%, 20.00% Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled	Lactic acid: Significant impact on total plate count and coliform count. At concentration of 1.24%, the total plate cont was reduced 2.4 log cycles. High acid concentrations were more effective than lower concentrations. Maximum reduction due to lactic acid was at 4.25% concentration, which may result in tissue discoloration. Chlorine: There was no significant difference between different pressures and concentrations. This study found relatively low reductions of less than 1 log. TSP: Maximum reduction was 1.8 (total plate count) and 1.7 (coliform count) log cycles. Did not affect Salmonella spp. Suggests that TSP is not effective in poultry at these concentrations and pressures AvGard: Maximum reduction of 2.3 (total plate count) and 1.3 (coliform count) log cycles. Efficacy was not significant at any pressure and concentration combination. May effect levels of Salmonella spp. more than total bacterial load, but there was no distinct pattern of efficacy. AvGard does not appear to be highly effective in poultry carcasses at levels in this study.
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)
Berrang, M., J. Dickens, and M. Musgrove. 2000. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Science 79: 1689-1693.	Hot Carcass	Poultry	Campylobacter spp. Coliforms Escherichia coli (Generic)	(i) Hot Water Immersion (ii) Hot Water Wash	Bactericidal	(i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°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): Carcass (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°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): Carcass (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°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): Carcass (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°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): Carcass	(i) Hot Water Immersion I Time: 28s, 30 min after defeathering Temperature: 60°C (ii) Hot Water Immersion II Time: 28s, immediately after defeathering Temperature: 60°C (iii) Hot Water Wash I Time: 20s, 30 min after defeathering Temperature: 73°C (iv) Hot Water Wash II Time: 20s, immediately after defeathering Temperature: 71°C	Washing did not significantly change the state of contamination on the carcass There was a significant increase in the contaminationon the dorsal area after spray washing

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