Details

Autor(en) / Beteiligte

• Bell, Kristen Y
• Cutter, Catherine N
• Sumner, Susan S

Titel

Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes

Ist Teil von

• Food microbiology, 1997-10, Vol.14 (5), p.439-448

Ort / Verlag

London: Elsevier Ltd

Erscheinungsjahr

1997

Quelle

Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Beschreibungen/Notizen

• In an attempt to control beef carcass contamination, a search for effective carcass washing treatments has become a major focus in the area of microbiological meat safety. Spray-wash treatments utilizing 1.0% acetic acid, 3% hydrogen peroxide, 1% sodium bicarbonate, alone or in combination, were performed to evaluate their efficacy in reducing numbers ofEscherichia coli,ListeriainnocuaandSalmonella wentworth. The fascia surface of lean and adipose tissue was inoculated with sterilized fecal slurry containing the designated bacteria to obtain 5 log8cfu cm−2. A pilot scale model carcass washer was used to apply the spray treatment (80 psi, 15 s, 25°C). Control samples received no spray treatments. Following treatments, lean and adipose samples were immediately analyzed or held for 24 h at 5°C for analysis of the treatments, for residual bacterial populations, surface pH, color analysis, and residual hydrogen peroxide. The combination wash of acetic acid/3% hydrogen peroxide (AAHP) resulted in the greatest reductions of 3.97 and 3.69 log8cfu cm−2forE. colion lean or adipose tissue, respectively. Spray washes with AAHP reducedL. innocuaby 3.05 log8cfu cm−2on lean tissue and 3.52 log8cfu cm−2on adipose tissue, whileS. wentworthwas reduced by 3.37 log8cfu cm−2on lean and 3.69 log8cfu cm−2on adipose tissue. A spray-wash treatment consisting of the right combination of safe and acceptable solutions may be effective for improving the microbial safety of beef.