Marshall R T, Anderson M E, Naumann H D, Stringer W C
Department of Food Science and Nutrition, University of Missouri-Columbia, Columbia, Missouri 65201; and U.S. Department of Agriculture, Agricultural Research Service, North Central Region, Columbia, Missouri 65201.
J Food Prot. 1977 Apr;40(4):246-249. doi: 10.4315/0362-028X-40.4.246.
Beef plate meat was sprayed with sodium hypochlorite (pH 6.0) from two sources, commercial and electroytically generated. Variables studied in two experiments were rate of flow of sanitizer, line pressure, speed of movement of meat through the sprays, and method and time of sanitization. Hypochlorite sprays reduced microbial counts significantly more than did water applied under the same conditions, but type of hypochlorite was unimportant. Maximum reductions in counts made immediately after sanitization approximated 97 and 93% as measured by swab and core sampling methods, respectively. Sprays were most effective when delivered in a single passage over meat at a rate of 2 rather than 10 cm/sec or in about seven successive passages at 10 cm/sec. Samples collected by coring and swabbing estimated microbial populations different from each other when the samples were taken after sanitized meat had been stored at 3 C for 48 h. Based on our findings we recommend the coring method.
牛胸肉用来自商业和电解产生的两种次氯酸钠（pH值6.0）进行喷洒。在两个实验中研究的变量有消毒剂的流速、管路压力、肉通过喷雾的移动速度以及消毒方法和时间。次氯酸盐喷雾比在相同条件下喷水能更显著地降低微生物数量，但次氯酸盐的类型并不重要。消毒后立即测量，通过擦拭和取芯采样方法测得的最大数量减少分别约为97%和93%。当以2厘米/秒而非10厘米/秒的速度在肉上单次通过喷洒，或以10厘米/秒的速度连续通过约七次时，喷雾最为有效。当消毒后的肉在3℃下储存48小时后取样时，通过取芯和擦拭收集的样本估计的微生物数量彼此不同。基于我们的研究结果，我们推荐取芯方法。
