Heller 2007 Decontamination of Beef Subprimal Cuts Intended for Blade Tenderization
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.
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Non-Intact
| Reference | Product | Type of Meat | Microorganism Tested | Process / Intervention | Pathogen Effect | Operational Parameters | Critical Operational Parameters | Comments |
|---|---|---|---|---|---|---|---|---|
| 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 sirloins | Non-intact | E. 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 | Bactericidal | Time: 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.2017.01.007 | Beef pieces Trimmings | Non-intact (trimmings) | Aerobic plate counts (APC) Psychrotrophs Enterobacteriaceae | Lactic Acid | Bactericidal | Time: 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 spray | Bactericidal | Time: 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.2017.01.001 | Beef trimmings Pork trimmings Chicken thighs Turkey thighs | Non-intact (Beef trimmings) Pork Chicken Turkey | Salmonella | Bacteriophage application | Bactericidal | Time: 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/mL | Overall, 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.2016.00015 | Patties | Non-intact | E. coli | Plant-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-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 (iii) Oleoresin Rosemary (OR) (iv) BHA/BHT | 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-12-566 | Non-intact | Beef | Escherichia coli O157:H7 | (i) Lactic Acid Spray | Bactericidal | (i) Lactic Acid | (i) Lactic Acid | 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-intact | Beef | Clostridium jejuni Escherichia coli O157:H7 Salmonella spp. | (i) Irradiation | Bactericidal | (i) Irradiation (six different treatments, identified as below) | (i) Irradiation | 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-intact | Beef | Escherichia 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 (iii) Lactic Acid | 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.2010.04.016 | Non-intact | Beef | Escherichia 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) (iii) Soy Edible Film with 5% T. vulgaris L. (TH) (iv) Soy Edible Film with 5% OR + TH (ORT) | 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.x | Non-intact | Beef | Total 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 (iii) Sodium Metasilicate (iv) Bromitize Plus (v) AFTEC 3000 (vi) SYNTRx 3300 | |
| 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-intact | Beef | Escherichia 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 (iii) Lactic Acid (six different treatments, identified as below) (iv) Activated Lactoferrin followed by Lactic Acid | 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-intact | Beef | Aerobic 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 (iii) Hot Air (iv)Lactic Acid | 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-14-178 | Non-intact | Beef | Escherichia 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 (iii) Peroxyacetic Acid | 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-11-272 | Non-intact | Beef | Salmonella Typhimurium Escherichia coli O157:H7 | NE | NE | NE | NE | This 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-X | Non-intact | Beef | Aerobic 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) (iii) Chlorine Dioxide (a) Followed by Trisodium Phosphate | |
| 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.12663 | Non-intact | Beef | Salmonella 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 | 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-10-294 | Non-intact | Beef | Escherichia 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 | 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.2007.07.002 | Non-intact | Beef | Listeria 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) | 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-intact | Pork | Clostridium 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) | |
| 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-intact | Beef | Escherichia 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 (iii) Peroxyacetic Acid | 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)00047-5 | Non-intact | Beef | Aerobic 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 (iii) Diallyl Sulfide (iv) Crude Diallyl Disulfide | 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. | Trimmings | Beef | Escherichia 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) | (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) | 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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Source: http://meatpoultryfoundation.org/tables/Non-Intact
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