Anderson M E, Marshall R T, Stringer W C, Naumann H D
University of Missouri, Columbia, Missouri 65211.
J Food Prot. 1979 May;42(5):389-392. doi: 10.4315/0362-028X-42.5.389.
Plate beef was washed and/or sanitized with cold water, hot water, steam, sodium hypochlorite, or acetic acid before being stored for up to 28 days at 3.3 C and 90% relative humidity. Microbial counts initially and at regular intervals thereafter disclosed that, compared with untreated controls, time to reach counts of 10 bacteria per cm were (a) 1 day less with steam- or water-treated samples, (b) 2 to 3 days more with hypochlorite-treated samples, (c) 5 days more with hot-water-treated samples, and (d) 16 to 17 days more with acetic acid-treated samples. Re-sanitization with acetic acid extended time to reach equivalent counts by 7 additional days.
片状牛肉在储存前用冷水、热水、蒸汽、次氯酸钠或乙酸进行清洗和/或消毒，然后在3.3℃和90%相对湿度下储存长达28天。最初及之后定期进行的微生物计数显示，与未处理的对照组相比，每平方厘米达到10个细菌数量的时间为：(a) 蒸汽或水处理的样品少1天；(b) 次氯酸钠处理的样品多2至3天；(c) 热水处理的样品多5天；(d) 乙酸处理的样品多16至17天。用乙酸重新消毒可将达到同等细菌数量的时间再延长7天。
