Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-26T17:40:44.093Z Has data issue: false hasContentIssue false
  • English
  • Français

Destruction of bacteria on fresh meat by hot water

Published online by Cambridge University Press:  15 May 2009

M. G. Smith
M. G. Smith
Affiliation:
CSIRO, Division of Food Processing, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Strains of different bacterial genera: Escherichia coli (7), Salmonella serotypes (7), Enteropathogenic E. coli O 157 (2), Aeromonas hydrophila (4), Yersinia enterocolytica (1), Pseudomonas fragi (5), and Listeria monocytogenes (5), inoculated onto the surface tissues of pieces of fresh beef were found to be susceptible to the lethal action of hot water. On average, more than 3 log10 (99·9%) of these organisms were destroyed when water at 80 °C was applied for 10 or 20 s. Therefore, a hot water decontamination cabinet would be effective for destroying in situ any viable cells of these bacteria which might be present on the surface tissues of fresh beef carcasses.

Type
Research Article
Information
Epidemiology & Infection , Volume 109 , Issue 3 , December 1992 , pp. 491 - 496
Copyright
Copyright © Cambridge University Press 1992

References

REFERENCES

1.Smith, MG, Graham, A. Destruction of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Sci 1978; 2: 119–28.CrossRefGoogle Scholar
2.Davey, KR. Theoretical analysis of two hot water cabinet systems for decontamination of sides of beef. Int J Food Sci Technol 1989; 24: 291–304.CrossRefGoogle Scholar
3.Davey, KR. A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data. Int J Food Sci Technol 1990; 25: 88–97.CrossRefGoogle Scholar
4.Davey, KR, Smith, MG. A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef. Int J Food Sci Technol 1989; 24: 305–16.CrossRefGoogle Scholar
5.Smith, MG, Davey, KR. Destruction of Escherichia coli on sides of beef by a hot water decontamination process. Food Australia 1990; 42: 195–8.Google Scholar
6.Roberts, Diane. Bacteria of public health significance. In: Brown, MH, ed. Meat microbiology. London, New York: Applied Science Publishers Ltd, 1982: 319–86.CrossRefGoogle Scholar
7.Buchanan, RL, Palumbo, SA. Aeromonas hydrophila and Aeromonas sobria as potential food poisoning species: A review. J Food Safety 1985; 7: 15–29.CrossRefGoogle Scholar
8.Grau, FH. Microbial ecology of meat and poultry. In: Pearson, AM, Dutson, TR, eds. Advances in meat research, vol. 2. Meat and poultry microbiology. Westport, Connecticut: AVI Publishing Company Inc, 1986: 1–47.Google Scholar
9.Hird, DW. Review of evidence for zoonotic listeriosis. J Food Protect 1987; 50: 429–33.CrossRefGoogle ScholarPubMed
10.Forsyth, JRL. Listeria – update and future implications. Food Australia 1991; 43: 99–104.Google Scholar
11.Doyle, MP. Escherichia coli O 157: H7 and its significance in foods. Int J Food Microbiol 1991; 12: 289–302.CrossRefGoogle Scholar
12.Tanner, FW. Microbiology of foods. Champaign, III: Garrard Press, 1944: 322.Google Scholar