Titre :
|
Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes
|
Auteurs :
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W. Dorsa ;
C. Cutter ;
G. Siragusa
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1997
|
Format :
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p. 114-119
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Langues:
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= Anglais
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Catégories :
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MICROBIOLOGIE
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Mots-clés:
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CARCASSE
;
BOEUF
;
BACTERIE PATHOGENE
;
VAPEUR
;
DECONTAMINATION
|
Résumé :
|
The fates of several bacterial populations on beef carcass surfaces were examined immediately following hot water washes (W) delivered through a beef carcass wash cabinet or application of steam-vacuum (SV). Additionally, the long-range effectiveness of W and SV on several bacterial populations was also determined during storage up to 21 days at 5°C under vacuum-packaged conditions. Fresh, unaltered bovine feces spiked with antibiotic-resistant strains of Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes were used to inoculate beef carcass tissue prior to W or SV treatment. All treatments were equally effective as is indicated by bacterial populations immediately following any of the treatments (P >0.05); however, the combination of SV followed by W consistently produced arithmetically greater bacterial reductions. In general, all treatments produced initial reductions of up to 2.7 log CFU/cm(2) for APC, lactic acid bacteria, and L. Innocua, but by 14 days bacterial numbers had increased to levels of at least 7 log CFU/cm(2). E. Coli O157:H7 was initially reduced by as much as 3.4 log CFU/cm(2) and did not grow to original inoculation levels for the duration of the experiment.
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Source :
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Journal of Food Protection, vol.60, n°2
|