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Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua and Clostridium sporogenes.

Author(s) : DORSA W. J., CUTTER C. N., SIRAGUSA G. R.

Type of article: Article

Summary

The results indicate that the use of water washes and steam-vacuum effectively reduces bacterial populations from beef carcass tissue immediately after treatment. Additionally, storage of treated tissue up to 21 days at 5 deg C did not appear to offer any competitive advantage to potentially pathogenic microorganisms.

Details

  • Original title: Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua and Clostridium sporogenes.
  • Record ID : 1998-1080
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 2
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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