Anderson Maynard E, Huff Harold E, Naumann Hugh D, Marshall Robert T, Damare John M, Pratt Mark, Johnston Ralph
United States Department of Agriculture, Agricultural Research Service, Room 105, Eckles Hall, University of Missouri, Columbia, Missouri 65211 and Department of Food Science and Nutrition, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1987 Jul;50(7):562-566. doi: 10.4315/0362-028X-50.7.562.
Beef half carcasses were hand- or machine-washed and then machine-sanitized with 1.5% acetic acid. Sanitizer was applied at 14.4 or 52°C. Counts of Escherichia coli , Enterobacteriaceae and aerobic bacteria, made on samples collected by excision of tissues before and after treatments, demonstrated that machine washing and sanitizing reduced counts more than did hand washing. Counts were reduced more by hot than cool acetic acid. Percentages of samples with counts of log 5.0/200 cm or higher after treatment were 26 and 46 for samples from carcasses sanitized with 1.5% acetic acid at 52 and 14.4°C, respectively. After hand washings 65% of the samples had these high counts.
牛半片胴体采用手工或机器清洗，然后用1.5%的乙酸进行机器消毒。消毒剂在14.4℃或52℃下使用。对处理前后通过组织切除采集的样本进行大肠杆菌、肠杆菌科和需氧菌计数，结果表明，机器清洗和消毒比手工清洗能更有效地减少细菌数量。热乙酸比冷乙酸能更有效地减少细菌数量。用1.5%乙酸在52℃和14.4℃下消毒的胴体样本，处理后细菌计数对数为5.0/200 cm或更高的样本百分比分别为26%和46%。手工清洗后，65%的样本细菌计数较高。
