Use of steam condensing at subatmospheric pressures to reduce Escherichia coli O157:H7 numbers on bovine hide

Journal of Food Protection

Volumn 64, Issue 11, 2001, Pages 1655-1660

  McEvoy, J M ^a   Doherty, A M ^a   Sheridan, J J ^a   Blair, I S ^b   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE; ESCHERICHIA COLI;

WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; ESCHERICHIA COLI O157; FECES; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIOLOGY; PRESSURE; SKIN; TIME; WATER VAPOR;

ANIMAL; CATTLE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FECES; FOOD CONTAMINATION; HEAT; PRESSURE; SKIN; STEAM; SUPPORT, NON-U.S. GOV'T; TIME FACTORS; WATER;

EID: 0035543210     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.11.1655     Document Type: Article

References (27)

1. Distribution and sources of microbial contamination on beef carcasses
2. The effect of preslaughter washing on the reduction of Escherichia coli O157:H7 from cattle hides to carcasses during slaughter
3. Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin
4. Parameters affecting the efficacy of spray washes against Escherichia coli O157:H7 and fecal contamination on beef
5. Removal of Escherichia coli O157:H7 from surface tissues of beef carcasses inoculated with wet and dry manure
6. New and established carcass decontamination procedures commonly used in the beef processing industry
7. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacumn sanitizer
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9. Decontamination of foods using combinations of sub-atmospheric pressure and organic acids
10. Decontamination of beef carcasses by vacuum-hot water cleaning and steam pasteurizing during routine operations at a beef packing plant
11. Factors affecting the heat resistance of nonsporing organisms
12. Assessing abattoir hygiene with a marker organism
13. The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir
14. Evaluation of a steam pasteurization process in a commercial beef processing facility
15. Steam pasteurization of commercially slaughtered beef carcasses: Evaluation of bacterial populations at five anatomical locations
16. The isolation and use of streptomycin resistant mutants for following development of bacteria in mixed populations
17. Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef
18. Rapid determination of the water activity of some reference solutions, culture media, and cheese using a new instrument based on the dew-point method
19. Cattle cleanliness in different housing systems
20. Fate of enterohemorrhagic Escherichia coli O157:H7 in bovine feces
21. Condensation scalding of pigs: A practicable method