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Control of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli 0157:H7 on Beef in a Model Spray Chilling System
Author(s) -
DICKSON JAMES S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08009.x
Subject(s) - listeria monocytogenes , hand sanitizer , salmonella , escherichia coli , food science , microbiology and biotechnology , biology , listeria , acetic acid , bacteria , enterobacteriaceae , chemistry , biochemistry , genetics , gene
Simulated water spray chilling cycles were modified to include acetic acid as a sanitizer. The modified cycles were tested for effectiveness in reducing levels of S. typhimurium, L. monocytogenes , and E. coli 0157:H7 on beef lean and fat tissue. Reductions of up to 3 log cycles were obtained for all three bacterial species on fat tissue. Reduction was less on lean tissue with the same treatments, although the modified cycles reduced populations when compared to the control cycle.