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Titre :
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Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays
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Auteurs :
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A. Castillo ;
L. Lucia ;
K. Goodson ;
AL Et
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Type de document :
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article/chapitre/communication
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Année de publication :
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1999
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Format :
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p. 146-151
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Langues:
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= Anglais
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Catégories :
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QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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CARCASSE
;
BOEUF
;
MICROBIOLOGIE SANITAIRE
;
DECONTAMINATION
;
VAPEUR
;
ACIDE LACTIQUE
;
PULVERISATION
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Résumé :
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Hot beef carcass surface regions (outside round, brisket, and clod) contaminated with feces spread over a 5-cm(2) (1-in(2)) area were cleaned using a steam-vacuum spot-cleaning system alone or combined with subsequent sanitizing treatments of hot water (95°C at the nozzle), or warm (55°C) 2% lactic acid spray, or combinations of these two sanitizing methods. These treatments were compared for effectiveness in reducing aerobic plate counts (APC) and counts of Enterobacteriaceae, total coliforms, thermotolerant coliforms, and Escherichia coli. All treatments significantly reduced the numbers of each group of bacteria on beef carcass surfaces. However, reductions obtained by steam vacuuming were significantly smaller than those obtained by a combination of steam vacuuming with any sanitizing treatment. No differences in bacterial reductions were observed between different carcass surface regions.
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Source :
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Journal of Food Protection, vol.62, n°2
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