Patch M A
United States Department of Agriculture, Food Safety and Inspection Service, Washington, D.C. 20250, USA.
Rev Sci Tech. 1995 Jun;14(2):309-12. doi: 10.20506/rst.14.2.837.
Facilities and equipment which are contaminated by a diseased carcass during slaughter and processing operations must be made free from microorganisms of human health concern before being used again. Therefore, a rapid-acting microbicidal agent is necessary to enable the swift resumption of operations. Currently, water heated to 180 degrees F (82.2 degrees C) is the antimicrobial agent of choice, as this rapidly kills microbes without leaving a residue which could jeopardize food products.
在屠宰和加工过程中被患病畜体污染的设施和设备，在再次使用前必须清除对人类健康有影响的微生物。因此，需要一种速效杀菌剂以便能迅速恢复作业。目前，加热到华氏180度（82.2摄氏度）的水是首选的抗菌剂，因为它能迅速杀灭微生物且不会留下可能危害食品的残留物。
