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Destruction of bacteria on fresh meat by hot water

Published online by Cambridge University Press:  15 May 2009

M. G. Smith
M. G. Smith
Affiliation:
CSIRO, Division of Food Processing, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia
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Strains of different bacterial genera: Escherichia coli (7), Salmonella serotypes (7), Enteropathogenic E. coli O 157 (2), Aeromonas hydrophila (4), Yersinia enterocolytica (1), Pseudomonas fragi (5), and Listeria monocytogenes (5), inoculated onto the surface tissues of pieces of fresh beef were found to be susceptible to the lethal action of hot water. On average, more than 3 log10 (99·9%) of these organisms were destroyed when water at 80 °C was applied for 10 or 20 s. Therefore, a hot water decontamination cabinet would be effective for destroying in situ any viable cells of these bacteria which might be present on the surface tissues of fresh beef carcasses.

Type
Research Article
Information
Epidemiology & Infection , Volume 109 , Issue 3 , December 1992 , pp. 491 - 496
Copyright
Copyright © Cambridge University Press 1992

References

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