Anderson M E, Marshall R T, Stringer W C, Naumann H D
University of Missouri-Columbia, Columbia, Missouri 65201.
J Food Prot. 1977 Oct;40(10):668-670. doi: 10.4315/0362-028X-40.10.668.
Strips of plate meat were sprayed with acetic acid, sodium hypochlorite, or tap water after they were washed with 0, 12.7, or 25.4 liters of tap water/min. Washing before sanitizing lowered bacteria counts significantly only when the higher volume of water, 1.4 ml/cm, was applied, and this difference existed for samples taken immediately but not 48 h after treatment. Reductions in counts exceeded 99.9% when samples washed with 25.4 liters/min (1.4 ml/cm) were sanitized with 3% acetic acid. This sanitizer was sprayed at the rate of 6.8 liters/min (1.9 ml/cm) at a pressure of 14.0 kg/cm from a distance of 40 cm as the meat moved at 2 cm/sec through the spray. Under comparable conditions of application, both sodium hypochlorite (200 to 250 mg/liter) and tap water reduced counts by about 90%. Acetic acid had a much greater residual effect on numbers of viable bacteria than did hypochlorite. No effect of air drying was observed.
将片状肉分别以0、12.7或25.4升/分钟的自来水冲洗后，用乙酸、次氯酸钠或自来水进行喷洒处理。仅当使用较高水量（1.4毫升/平方厘米）进行冲洗时，在消毒前进行冲洗才会显著降低细菌数量，且这种差异仅在处理后立即采集的样本中存在，而在处理后48小时采集的样本中不存在。当以25.4升/分钟（1.4毫升/平方厘米）冲洗的样本用3%乙酸进行消毒时，细菌数量减少超过99.9%。当肉以2厘米/秒的速度通过喷雾时，在距离40厘米处，以14.0千克/平方厘米的压力，以6.8升/分钟（1.9毫升/平方厘米）的速率喷洒这种消毒剂。在类似的应用条件下，次氯酸钠（200至250毫克/升）和自来水都能使细菌数量减少约90%。乙酸对活菌数量的残留影响比次氯酸钠大得多。未观察到空气干燥的影响。
