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The Effect of Temperature, Pressure and Chlorine Concentration of Spray Washing Water on Numbers of Bacteria on Lamb Carcases
Author(s) -
KELLY C. A.,
DEMPSTER J. F.,
MCLOUGHLIN A. J.
Publication year - 1981
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1981.tb01261.x
Subject(s) - chlorine , chemistry , bacteria , bacterial growth , biology , organic chemistry , genetics
Combined analysis of three experiments showed that when lamb carcases with initial bacterial numbers of between logi 10 3.29 and 4.22/cm 2 were spray washed, statistically significant reductions in bacterial numbers of log 10 O.5 were obtained when the spray wash water temperature was > 57°C, and reductions of log 10 1.0 were obtained when the temperature was ≥ 80°C. Reductions at all temperatures were enhanced by log 10 0.66 when the water contained 30 µg/ml chlorine, but increasing the concentration to 450 µg/ml reduced bacterial numbers only by a further log 10 0–29. At highly contaminated sites increasing the duration of spraying from 30 to 120 s significantly increased the reductions obtained when water containing added chlorine was used. Reductions in bacterial numbers after spray washing with pressures of 3.5, 5.6. 7.7 kg/cm 2 were not significantly different.