Cutter Catherine N, Dorsa Warren J, Siragusa Gregory R
United States Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, Nebraska 68933, USA.
J Food Prot. 1997 Jun;60(6):614-618. doi: 10.4315/0362-028X-60.6.614.
A series of progressive experiments was conducted with a model carcass washer using tap water and 2% acetic acid sprays to determine if tissue type, inoculation menstruum, bacterial level, or spray temperature affect removal of bacteria from beef carcass tissue during spray washing. For the first experiment, prerigor (15 min postexsanguination), postrigor (24 h postexsanguination), or postrigor frozen (-20°C, 7 days), thawed, lean beef carcass tissue (BCT) was inoculated with bovine feces and subjected to spray washing (15 s, 56°C) with water or acetic acid. Spray washing with either compound resulted in bacterial populations that were similar for prerigor and postrigor BCT; however, remaining bacterial populations from spray-treated postrigor, frozen BCT were significantly ( ≤ 0.05) less than for the other two tissue types. For the second experiment, prerigor, lean BCT was inoculated with Escherichia coli O157:H7 suspended in bovine feces or physiological saline and spray washed (15 s, 56°C) with water or acetic acid. Bacterial populations were reduced to similar levels with acid sprays, regardless of menstruum. For the third experiment, E. coli O157:H7 in feces was used to contaminate prerigor lean BCT to obtain different initial bacterial levels (7, 5,3, and 1 log CFU/cm). Spray washes (15 s, 56°C) with acetic acid reduced the level of the pathogen to 2.51 and 0.30 log CFU/cm when initial bacterial levels were 7 and 5 log CFU/cm, and to undetectable levels when initial bacterial levels were 3 and 1 log CFU/cm. In a fourth experiment, water or acetic acid (15 s), ranging from 30 to 70°C was applied to beef tissue contaminated with E. coli O157:H7 in feces. Remaining bacterial populations were not different between the water treatments or between the acid treatments at any temperature. While variables such as bacterial level and inoculation menstruum may affect the efficacy of spray washing with organic acids, these results indicate that tissue type or spray temperature do not.
使用自来水和2%醋酸喷雾,对一个模型屠体清洗机进行了一系列递进实验,以确定组织类型、接种介质、细菌水平或喷雾温度是否会影响喷雾清洗牛肉屠体组织时细菌的去除情况。在第一个实验中,将宰后僵直前期(放血后15分钟)、宰后僵直期(放血后24小时)或宰后僵直期冷冻(-20°C,7天)、解冻后的瘦牛肉屠体组织(BCT)接种牛粪,并用水或醋酸进行喷雾清洗(15秒,56°C)。用这两种化合物进行喷雾清洗后,宰后僵直前期和宰后僵直期BCT的细菌数量相似;然而,经喷雾处理的宰后僵直期冷冻BCT剩余的细菌数量明显(≤0.05)少于其他两种组织类型。在第二个实验中,将悬浮于牛粪或生理盐水中的大肠杆菌O157:H7接种到宰后僵直前期的瘦BCT中,并用水或醋酸进行喷雾清洗(15秒,56°C)。无论接种介质如何,用酸喷雾处理后细菌数量都降至相似水平。在第三个实验中,用粪便中的大肠杆菌O157:H7污染宰后僵直前期的瘦BCT,以获得不同的初始细菌水平(7、5、3和1 log CFU/cm)。当初始细菌水平为7和5 log CFU/cm时,用醋酸进行喷雾清洗(15秒,56°C)后,病原体水平降至2.51和0.30 log CFU/cm,当初始细菌水平为3和1 log CFU/cm时,降至检测不到的水平。在第四个实验中,将30至70°C的水或醋酸(15秒)应用于被粪便中大肠杆菌O157:H7污染的牛肉组织。在任何温度下,水冲洗处理组或酸冲洗处理组之间剩余的细菌数量没有差异。虽然细菌水平和接种介质等变量可能会影响用有机酸进行喷雾清洗的效果,但这些结果表明组织类型或喷雾温度不会产生影响。