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Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination
Author(s) -
DELMORE LYNN R. GRAVES,
SOFOS JOHN N.,
REAGAN JAMES O.,
SMITH GARY C.
Publication year - 1997
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.1365-2621.1997.tb04004.x
Subject(s) - trimming , human decontamination , contamination , salmonella , chemistry , aerobic bacteria , food science , pulp and paper industry , environmental science , waste management , bacteria , biology , ecology , genetics , computer science , engineering , operating system
A field study was conducted to compare trimming/washing procedures with hot‐water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife‐trimming followed by spray‐washing (26°C, 276 kPa followed by 1000 kPa); and hot‐water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife‐trimming or no knife‐trimming of the contaminated site and spray‐washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli , as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife‐trimming followed by spray‐washing or by spray‐washing followed by hot‐water rinsing.