Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. Academic Article

abstract

• Areas on freshly slaughtered beef carcasses were sprayed with hot (95C), sterilized, distilled water in order to elevate carcass surface temperature to 82C. A significant (P < 005) reduction in bacterial numbers was observed between control (prespray) and hot water treated carcass surfaces. These results indicate that microbial decontamination of beef carcasses with hot water will be effective if an approprite spraying apparatus is used.

authors

• Acuff, Gary
• Hale, Daniel

published proceedings

• Meat Sci

altmetric score

• 3

author list (cited authors)

• Barkate, M. L., Acuff, G. R., Lucia, L. M., & Hale, D. S.

citation count

• 77

complete list of authors

• Barkate, ML||Acuff, GR||Lucia, LM||Hale, DS

publication date

• January 1993

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• 30 Agricultural, Veterinary And Food Sciences
• 3003 Animal Production
• 3006 Food Sciences

PubMed Central ID

• 22061232

Digital Object Identifier (DOI)

• 10.1016/0309-1740(93)90044-I

start page

• 397

end page

• 401

volume

• 35

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2F0309-1740%2893%2990044-i