Investigation of Water Washes Suitable for Very Small Meat Plants To Reduce Pathogens on Beef Surfaces

2010 ◽  
Vol 73 (5) ◽  
pp. 907-915 ◽  
Author(s):  
SALLY FLOWERS YODER ◽  
WILLIAM R. HENNING ◽  
EDWARD W. MILLS ◽  
STEPHANIE DOORES ◽  
NANCY OSTIGUY ◽  
...  
Keyword(s):  
Pilot Study ◽  
Salmonella Typhimurium ◽  
Cold Water ◽  
Hot Water ◽  
Campylobacter Coli ◽  
Bacterial Populations ◽  
E Coli ◽  
Water Washing ◽  
Effective Combination ◽  
Combination Of Methods

Water washing with a handheld hose was performed on beef surfaces to ascertain the most effective combination of methods needed to remove potentially harmful microorganisms. For these experiments, beef brisket surfaces were experimentally inoculated with a fecal slurry containing Escherichia coli O157:H7, Salmonella Typhimurium, Campylobacter coli, and Campylobacter jejuni. In a pilot study, surfaces were washed with cold water (15°C) at various water pressures, spray distances, application times, and drip times, and remaining bacterial populations were determined following the enumeration and isolation of pathogens and naturally occurring hygiene indicators (mesophilic aerobic bacteria, coliforms, and E. coli). The most efficacious combinations of these washing conditions were applied subsequently to artificially contaminated beef brisket surfaces in conjunction with hot (77°C), warm (54°C), and additional cold (15°C) water washes. In the cold water washing pilot study, combinations of physical washing conditions significantly reduced all bacterial populations (P < 0.05). Further studies clearly indicated the superior bactericidal effectiveness of hot water washing; E. coli O157:H7 and Salmonella Typhimurium were reduced by 3.8 and 4.1 log CFU/cm2, respectively. Overall, higher water temperature, longer application times, and shorter spray distances more effectively removed pathogens from inoculated beef surfaces. These findings will be used to formulate water washing recommendations for very small meat processing establishments.

Comparison of Different Washing Treatments for Reducing Pathogens on Orange Surfaces and for Preventing the Transfer of Bacterial Pathogens to Fresh-Squeezed Orange Juice

2011 ◽  
Vol 74 (10) ◽  
pp. 1684-1691 ◽  
Author(s):  
N. E. MARTÍNEZ-GONZÁLES ◽  
L. MARTÍNEZ-CHÁVEZ ◽  
C. MARTÍNEZ-CÁRDENAS ◽  
A. CASTILLO
Keyword(s):  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Orange Juice ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Water Spray ◽  
Bacterial Reduction ◽  
E Coli ◽  
Juice Extraction ◽  
Plating Method

The objectives of this study were to compare the effectiveness of various washing treatments for reducing Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes populations on orange surfaces and to measure the effect of some of these treatments in preventing the transfer of pathogens during juice extraction. Orange surfaces inoculated with L. monocytogenes or a mixture of E. coli O157:H7 and Salmonella Typhimurium were washed by water spray and then sprayed with or dipped in water at 80°C for 1 min, 70% ethanol for 15, 30, or 45 s or 1, 2, or 4 min, 2 or 4% lactic acid solution at 55°C for 15, 30, or 45 s or 1, 2, or 4 min, or 200 mg/liter hypochlorite at pH 6.5 or 10 for 15 s. The surviving populations of these pathogens on the oranges were enumerated after each treatment. In a further stage, the ability of these pathogens to be transferred to the juice during extraction was tested. Juice was obtained from inoculated oranges that were subjected to selected treatments using chlorine, lactic acid, ethanol, and hot water as described above, and then bacterial counts in orange juice were determined. The application of these treatments reduced the populations of pathogens on orange surfaces by 1.9 to >4.9 log, 1.9 to >4.6 log, and 1.4 to 3.1 log cycles for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes, respectively. The treatments using hot water or lactic acid showed greater reductions than other treatments. The time, antimicrobial concentration, and form of application affected the bacterial reduction. All treatments resulted in undetectable counts in the juice. Nevertheless, pathogens were recovered by the enrichment-plating method. Treatment of oranges before juice extraction may reduce the risk associated with consuming orange juice.

Reduction of Bacteria on Pork Carcasses Associated with Chilling Method

2003 ◽  
Vol 66 (6) ◽  
pp. 1019-1024 ◽  
Author(s):  
V. P. CHANG ◽  
E. W. MILLS ◽  
C. N. CUTTER
Keyword(s):  
Salmonella Typhimurium ◽  
Meat Products ◽  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Campylobacter Coli ◽  
Test Results ◽  
Bacterial Populations ◽  
Layer Method ◽  
Agar Layer ◽  
Low Levels

In addition to reducing the temperature of pork carcasses immediately after slaughter and before fabrication, blast chilling (snap chill) or conventional chilling can reduce bacterial populations associated with fresh meats. However, there is little information on bacteria survival resulting from the freeze or chill injury of meat products. In this study, porcine fecal slurries with and without pathogens (Listeria monocytogenes, Salmonella Typhimurium, and Campylobacter coli) were inoculated onto skin-on and skin-off pork surfaces and subjected to industry-specific blast or conventional chilling conditions. A thin agar layer method was used for the recovery of freeze- or chill-injured cells. Test results indicated that there were no statistically significant (P > 0.05) differences between blast and conventional chilling treatments with respect to the reduction of high and low inoculation levels of mesophilic aerobic bacteria, total coliforms, or Escherichia coli on either skin-on or skin-off surfaces. Chilling treatments did not differ significantly (P > 0.05) with respect to their ability to reduce low (3 log10 CFU/cm2) levels of L. monocytogenes and Salmonella Typhimurium. However, C. coli was reduced to undetectable levels, even after enrichment, on pork surfaces inoculated with low levels (3 log10 CFU/cm2) and subjected to blast chilling. Blast and conventional chilling treatments were more effective against all pathogenic bacterial populations when pork surfaces where inoculated at high levels (5 log10 CFU/cm2). The effects of chilling techniques on microbial populations could provide pork processors with an additional intervention for pork slaughter or information to modify and/or improve the chilling process. The information obtained from this study has the potential to serve as a means of producing a microbiologically safer product.

The Effectiveness of Triclosan-Incorporated Plastic against Bacteria on Beef Surfaces†

1999 ◽  
Vol 62 (5) ◽  
pp. 474-479 ◽  
Author(s):  
CATHERINE N. CUTTER
Keyword(s):  
Antimicrobial Activity ◽  
Salmonella Typhimurium ◽  
Shigella Flexneri ◽  
Personal Hygiene ◽  
Slight Reduction ◽  
Bacterial Populations ◽  
E Coli ◽  
Initial Application ◽  
C Storage ◽  
Packaged Beef

Triclosan is a nonionic, broad-spectrum, antimicrobial agent that has been incorporated into a variety of personal hygiene products, including hand soaps, deodorants, shower gels, mouthwashes, and toothpastes. In this study, plastic containing 1,500 ppm of triclosan was evaluated in plate overlay assays and meat experiments as a means of reducing populations of bacteria. Plate overlay assays indicated that the triclosan-incorporated plastic (TIP) inhibited the following organisms: Brochothrix thermosphacta ATCC 11509, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 12598, Bacillus subtilis ATCC 6051, Shigella flexneri ATCC 12022, Escherichia coli ATCC 25922, and several strains of E. coli O157:H7. In meat experiment 1, irradiated, lean beef surfaces inoculated with B. thermosphacta, Salmonella Typhimurium, E. coli O157:H7, or B. subtilis were covered with TIP, vacuum packaged, and stored for 24 h at 4°C. Of the organisms tested, only populations of B. thermosphacta were slightly reduced. In meat experiment 2, prerigor beef surfaces were inoculated with E. coli O157: H7, Salmonella Typhimurium, or B. thermosphacta incubated at 4°C for 24 h, wrapped in TIP or control plastic, vacuum packaged, and stored at 4°C for up to 14 days. There was a slight reduction in the population of the organisms after initial application with TIP. However, bacterial populations following long-term, refrigerated (4°C), vacuum-packaged storage up to 14 days were not statistically (P≤ 0.05) or numerically different than controls. In meat experiment 3, even TIP-wrapped, vacuum-packaged beef samples that were temperature abused at 12°C did not exhibit significant (P ≤ 0.05) or sustainable reductions after 14 days of 4°C storage. Another study indicated that populations of E. coli O157:H7 or B. thermosphacta added directly to TIP were not affected after 2 h of refrigerated storage or that the antimicrobial activity could be extracted from the plastic. Additional experiments suggest that presence of fatty acids or adipose may diminish the antimicrobial activity of TIP on meat surfaces. This study demonstrates that while antimicrobial activity is detected against bacterial cultures in antimicrobial plate assays, plastic containing 1,500 ppm of triclosan does not effectively reduce bacterial populations on refrigerated, vacuum-packaged meat surfaces.

Interventions for the Reduction of Salmonella Typhimurium DT 104 and Non-O157:H7 Enterohemorrhagic Escherichia coli on Beef Surfaces†

2000 ◽  
Vol 63 (10) ◽  
pp. 1326-1332 ◽  
Author(s):  
CATHERINE N. CUTTER ◽  
MILDRED RIVERA-BETANCOURT
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Enterohemorrhagic Escherichia Coli ◽  
Hot Water ◽  
Trisodium Phosphate ◽  
Meat Industry ◽  
E Coli

A study was conducted to determine if slaughter interventions currently used by the meat industry are effective against Salmonella Typhimurium definitive type 104 (DT 104) and two non-O157:H7 enterohemorrhagic Escherichia coli (EHEC). Three separate experiments were conducted by inoculating prerigor beef surfaces with a bovine fecal slurry containing Salmonella Typhimurium and Salmonella Typhimurium DT 104 (experiment 1), E. coli O157:H7 and E. coli O111:H8 (experiment 2), or E. coli O157:H7 and E. coli O26:H11 (experiment 3) and spray washing with water, hot water (72°C), 2% acetic acid, 2% lactic acid, or 10% trisodium phosphate (15 s, 125 ± 5 psi, 35 ± 2°C). Remaining bacterial populations were determined immediately after treatments (day 0), after 2 days of aerobic storage at 4°C, and after 7, 21, and 35 days of vacuum-packaged storage at 4°C. In addition to enumeration, confirmation of pathogen serotypes was performed for all treatments on all days. Of the interventions investigated, spray treatments with trisodium phosphate were the most effective, resulting in pathogen reductions of >3 log10 CFU/cm2, followed by 2% lactic acid and 2% acetic acid (>2 log10 CFU/cm2). Results also indicated that interventions used to reduce Salmonella Typhimurium on beef surfaces were equally effective against Salmonella Typhimurium DT 104 immediately after treatment and again after long-term, refrigerated, vacuum-packaged storage. Similarly, E. coli O111:H8 and E. coli O26:H11 associated with beef surfaces were reduced by the interventions to approximately the same extent as E. coli O157:H7 immediately after treatment and again after long-term, refrigerated, vacuum-packaged storage. It was also demonstrated that phenotypic characterization may not be sufficient to identify EHECs and that the organisms should be further confirmed with antibody- or genetic-based techniques. Based on these findings, interventions used by the meat industry to reduce Salmonella spp. and E. coli O157:H7 appear to be effective against DT 104 and other EHEC.

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†

1997 ◽  
Vol 60 (2) ◽  
pp. 114-119 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Escherichia Coli ◽  
Hot Water ◽  
Listeria Innocua ◽  
Escherichia Coli O157 ◽  
Clostridium Sporogenes ◽  
Bacterial Populations ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Resistant Strains ◽  
Beef Carcass

The fates of several bacterial populations on beef carcass surfaces were examined immediately following hot water washes (W) delivered through a beef carcass wash cabinet or application of steam-vacuum (SV). Additionally, the long-range effectiveness of W and SV on several bacterial populations was also determined during storage up to 21 days at 5°C under vacuum-packaged conditions. Fresh, unaltered bovine feces spiked with antibiotic-resistant strains of Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes were used to inoculate beef carcass tissue prior to W or SV treatment. All treatments were equally effective as is indicated by bacterial populations immediately following any of the treatments (P > 0.05); however, the combination of SV followed by W consistently produced arithmetically greater bacterial reductions. In general, all treatments produced initial reductions of up to 2.7 log CFU/cm2 for APC, lactic acid bacteria, and L. innocua, but by 14 days bacterial numbers had increased to levels of at least 7 log CFU/cm2. E. coli O157:H7 was initially reduced by as much as 3.4 log CFU/cm2 and did not grow to original inoculation levels for the duration of the experiment. Vegetative counts of C. sporogenes were initially reduced by as much as 3.4 log CFU/cm2, and numbers continued to decline for the duration of the study. These results indicate that the use of W and SV effectively reduces bacterial populations from beef carcass tissue immediately after treatment. Additionally, storage of treated tissue up to 21 days at 5°C did not appear to offer any competitive advantage to potentially pathogenic microorganisms.

Influence of Extended Acid Stressing in Fresh Beef Decontamination Runoff Fluids on Sanitizer Resistance of Acid-Adapted Escherichia coli O157:H7 in Biofilms

2003 ◽  
Vol 66 (12) ◽  
pp. 2258-2266 ◽  
Author(s):  
JARRET D. STOPFORTH ◽  
JOHN SAMELIS ◽  
JOHN N. SOFOS ◽  
PATRICIA A. KENDALL ◽  
GARY C. SMITH
Keyword(s):  
Escherichia Coli ◽  
Stainless Steel ◽  
Quaternary Ammonium ◽  
Cold Water ◽  
Hot Water ◽  
Ammonium Compound ◽  
Escherichia Coli O157 ◽  
Peroxyacetic Acid ◽  
E Coli ◽  
Natural Flora

This study evaluated resistance to sanitizing solutions of Escherichia coli O157:H7 cells forming biofilms on stainless steel coupons exposed to inoculated meat decontamination runoff fluids (washings). A previously acid-adapted culture of a rifampicin-resistant derivative of E. coli O157:H7 strain ATCC 43895 was inoculated in unsterilized or sterilized combined hot-water (85°C) and cold-water (10°C) (50/50 [vol/vol]) composite water (W) washings (pH 6.29 to 6.47) and in W washings mixed with 2% acetic acid (pH 4.60 to 4.71) or in 2% lactic acid W washings (pH 4.33 to 4.48) at a ratio of 1/99 (vol/vol). Stainless steel coupons (2 by 5 by 0.08 cm) were submerged in the inoculated washings and stored for up to 14 days at 15°C. Survival of E. coli O157:H7 was determined after exposure (0 to 60 s for cells in suspension and 0 to 300 s for attached cells) to two commercial sanitizers (150 ppm peroxyacetic acid and 200 ppm quaternary ammonium compound) at 2, 7, and 14 days. E. coli O157:H7 attached more rapidly to coupons submerged in washings containing the natural flora than to those without. The attached cells were more resistant to the effects of the sanitizers than were the cells in suspension, and survival was highest in the presence of the natural flora. Attached cells in the presence of dilute acid washings were more sensitive to subsequent sanitizer treatments than were cells generated in the presence of W washings. Under the conditions of this study, cells of E. coli O157:H7 in W washings were more sensitive to acidic (peroxyacetic acid) than to alkaline (quaternary ammonium) sanitizers during storage. These results suggest that meat processing plants that apply no decontamination or that use only water washings of meat should consider using acidic sanitizers to enhance biofilm removal. Plants that apply both water and acidic washings may create a sublethal acid-stressing environment in the runoff fluids, sensitizing biofilm cells to subsequent sanitizing treatments.

Practical Evaluation of Mung Bean Seed Pasteurization Method in Japan

2010 ◽  
Vol 73 (4) ◽  
pp. 752-757 ◽  
Author(s):  
M. L. BARI ◽  
K. ENOMOTO ◽  
D. NEI ◽  
S. KAWAMOTO
Keyword(s):  
Water Treatment ◽  
Mung Bean ◽  
Cold Water ◽  
Enrichment Culture ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Calcium Hypochlorite ◽  
E Coli ◽  
Practical Evaluation ◽  
Treated Seed

The majority of the seed sprout–related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85°C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7, Salmonella, and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20,000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85°C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds.

Effectiveness of 1,3-Dibromo-5,5 Dimethylhydantoin on Reduction of Escherichia coli O157:H7– and Salmonella-Inoculated Fresh Meat†

2009 ◽  
Vol 72 (1) ◽  
pp. 151-156 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
DAYNA M. BRICHTA-HARHAY ◽  
MICHAEL N. GUERINI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Water Treatment ◽  
Pathogenic Bacteria ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Hot Water Treatment ◽  
Bacterial Populations ◽  
E Coli ◽  
Plate Counts ◽  
Water Treatments

1,3-Dibromo-5,5-dimethylhydantoin (DBDMH; 25°C) and hot water (85°C) spray treatments were evaluated for efficacy in decontamination of pathogenic bacteria attached to beef carcass surfaces represented by cutaneous trunci (CT) muscle sections and beef hearts. Treatments were evaluated using two different systems, a commercial carcass wash cabinet and a model carcass washer. The effects were measured immediately after treatment and again after 48 h of storage at 4°C. Sections of CT and beef hearts were inoculated with bovine fecal solution containing approximately 6 log CFU/cm2 of Escherichia coli O157:H7 and Salmonella. After DBDMH or hot water spray treatments, bacterial populations were enumerated immediately and after storage for 48 h at 4°C. DBDMH treatments reduced aerobic plate counts, Enterobacteriaceae, E. coli O157: H7, and Salmonella by the same or slightly lower amounts relative to hot water treatment. DBDMH reduced aerobic plate counts and Enterobacteriaceae by 2.8 to 3.6 log CFU/cm2, E. coli O157:H7 by 1.6 to 2.1 log CFU/cm2, and Salmonella by 0.7 to 2.3 log CFU/cm2 on CT sections and beef hearts. Hot water treatment reduced aerobic plate counts and Enterobacteriaceae by 3.0 to 4.1 log CFU/cm2, E. coli O157:H7 by 1.8 to 2.3 log CFU/cm2, and Salmonella by 2.5 to 2.8 log CFU/cm2. After 48 h of storage, the reductions of organisms by DBDMH and hot water treatments were not different. This study demonstrated that DBDMH spray washing could be effective as an antimicrobial intervention for beef carcasses and variety meats.

Effect of Xylitol on Adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to Beef Carcass Surfaces

2008 ◽  
Vol 71 (2) ◽  
pp. 405-410 ◽  
Author(s):  
J. E. SAWYER ◽  
S. T. GREINER ◽  
G. R. ACUFF ◽  
L. M. LUCIA ◽  
E. CABRERA-DIAZ ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Salmonella Typhimurium ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
Minimal Impact ◽  
E Coli ◽  
Cell Counts ◽  
Meat Samples ◽  
Water Treatments

Effects of 10% xylitol (a five-carbon sugar alcohol) on adhesion of Escherichia coli O157:H7 and Salmonella Typhimurium to meat surfaces were examined with three approaches. First, beef outside round was inoculated with rifampin-resistant E. coli O157:H7 and Salmonella Typhimurium dispersed in xylitol or peptone solution. Samples were rinsed with water or not rinsed in a 2 × 2 factorial arrangement. No interaction existed between inoculum and rinsing treatments (P > 0.84). Incubation in xylitol had minimal impact on pathogen adhesion (P > 0.76); however, rinsing reduced pathogen cell counts (P < 0.01). Second, meat samples were treated with water, xylitol, or no rinse; inoculated with pathogens dispersed in peptone solution (8.6 log CFU/ml for each pathogen); and then treated with water, xylitol, or no rinse in a 3 × 3 factorial arrangement. No interactions were observed (P > 0.50). Postinoculation rinsing reduced pathogen loads (P < 0.01) without difference between water and xylitol (P > 0.64). Third, carcass surfaces inoculated with pathogens (5.5 log CFU/cm2) were treated with 35°C water wash, 2.5% l-lactic acid spray, 10% xylitol spray, lactic acid plus xylitol, or hot water plus xylitol. Lactic acid treatments reduced Salmonella Typhimurium at0h(P < 0.01) and 24 h (P < 0.02). Hot water treatments tended to reduce Salmonella Typhimurium at0h(P < 0.07). Xylitol did not reduce pathogens (P > 0.62) or increase effectiveness of other treatments. Xylitol does not influence E. coli O157:H7 and Salmonella Typhimurium adhesion to meat surfaces.

Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer

1996 ◽  
Vol 59 (2) ◽  
pp. 127-135 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA ◽  
MOHAMMAD KOOHMARAIE
Keyword(s):  
Hot Water ◽  
Plate Count ◽  
Water Spray ◽  
Bacterial Populations ◽  
E Coli ◽  
Beef Carcasses ◽  
Aerobic Plate Count ◽  
Contamination Levels ◽  
Initial Contamination ◽  
Temperature Water

Three separate studies were conducted to determine the effectiveness of various temperature water spray washes (Wt), wash and steam combinations (WtS), and vacuum and wash combinations (VWt) for reducing fecal bacteria on sheep and beef carcasses. Wt of 15.6, 54.4, and 82.2°C were administered to sheep carcasses contaminated with feces, using a hand-held spray nozzle. Initial carcass bacterial populations of approximately 2.5, 4, and 6 log CFU/cm2 were subjected to all wash combinations. W82.2 and W82.2S reduced 6 log CFU/cm2 bacterial populations as much as 4.0 log cycles. When carcasses were subjected to WtS and W82.2, the initial contamination levels (4 and 6 log CFU/cm2) had little effect on final bacterial levels (2.7 to 3.3 log CFU/cm2). However, uninoculated carcasses with initial bacterial populations of 2.5 log CFU/cm2 experienced a 1.5-log-cycle reduction when subjected to WtS and W82.2. It is possible that hydration of a carcass before and during interventions affords some protection to bacteria. The next study used a commercial carcass washer to apply a hot water (72°C), low pressure (20 psi) wash in combination with a high pressure (125 psi), warm water (30°C) wash (W72/30). Reductions on beef of 2.7, 3.3, and 3.4 log cycles for aerobic plate count (APC), coliforms, and E. coli populations, respectively, were observed. When a commercial steam-vacuum was used in conjunction with W72/30, reductions of 3.1, 4.2, and 4.3 log cycles for APC, coliforms, and E. coli populations, respectively, were achieved. Implementation of these interventions could reduce the amount of trimming needed on carcass-processing lines and would increase the microbial safety of beef carcasses.

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