92
Modern Food Microbiology
organisms after prolonged use is a likely outcome based on the long-term and widespread use of
antimicrobials in general. It has been noted that multiple treatments are better than any one method
alone
23 and this approach could reduce the emergence of resistant organisms. For catfish, the shelf
life of fillets was extended by spraying with 4% lactic or 2–4% propionic acid.
52
The combined use of a hot water wash followed by organic acid rinse was more effective for hog
carcasses than either alone, and they effected about a 2-log cycle reduction.
48 These investigators
suggested using water at 80
◦ C. Using cold beef carcass sufaces spiked with E. coli 0157:H7 and S.
Typhimurium, a 30 s 4% lactic acid spray effected a 5.2-log reduction of the two pathogens.
24 Using
a postchill 30 s lactic acid (4%) spray at 55
◦ C effected an additional reduction of E. coli 0157:H7 of
2 to 2.4 log cycles and of 1.6–1.9 for S. Typhimurium.
The stages of microbial contamination of pig carcasses was investigated in an Iberian slaughterhouse.
Microbial numbers of E. coli were decreased by scalding and singing but increased by dehairing.
151
The E. coli count was decreased significantly by closure of the anus and evisceration. A final carcass
wash with high pressure potable water failed to decrease microbial surface number.
151
REFERENCES
1. Acuff, G.R., C. Vanderzant, M.O. Hanna, J.G. Ehlers, F.A. Golan, and F.A. Gardner. 1986. Prevalence of Campylobacter
jejuni in turkey carcass processing and further processing of turkey products. J. Food Protect. 49:712–717.
2. Acuff, G.R., C. Vanderzant, F.A. Gardner, and F.A. Golan. 1982. Examination of turkey eggs, poults, and brooder house
facilities for Campylobacter jejuni. J. Food Protect. 45:1279–1281.
3. Antoniollo, P.G., F. da Silva Bandeira, M.M. Jantzen, E.H. Duval, and W.P. da Silva. 2003. Prevalence of Listeria spp. in
feces and carcasses of a lamb packing plant in Brazil. J. Food Protect. 66:328–330.
4. Atabay, H.I., J.E.L. Corry, and S.L.W. On. 1998. Diversity and prevalence of Arcobacter spp. in broiler chickens. J. Appl.
Microbiol. 84:1007–1016.
5. Ayres, J.C. 1960. The relationship of organisms of the genus Pseudomonas to the spoilage of meat, poultry and eggs. J.
Appl. Bacteriol. 23:471–486.
6. Ayres, J.C., W.S. Ogilvy, and G.F. Stewart. 1950. Post mortem changes in stored meats. I. Microorganisms associated
with development of slime on eviscerated cut-up poultry. Food Technol. 4:199–205.
7. Baek, S.-Y., S.-Y. Lim, D.-H. Lee, K.-H. Min, and C.-M. Kim. 2000. Incidence and characterization of Listeria monocytogenes from domestic and imported foods in Korea. J. Food Protect. 63:186–189.
8. Bailey, J.S., N.A. Cox, S.E. Craven, and D.E. Cosby 2002. Serotype tracking of Salmonella through integrated broiler
chicken operations. J. Food Protect. 65:742–745.
9. Barbe, C.D., R.W. Mandigo, and R.L. Henrickson. 1966. Bacterial flora associated with rapid-processed ham. J. Food
Sci. 31:988–993.
10. Barber, D.A., P.B. Bahnson, R. Isaacson, C.J. Jones, and R.M. Weigei. 2002. Distributioon of Salmonella in swine
production ecosystems. J. Food Protect. 65:1861–1868.
11. Barnes, E.M., and C.S. Impey. 1968. Psychrophilic spoilage bacteria of poultry. J. Appl. Bacteriol. 31:97–107.
12. Barnes, E.M., and M.J. Thornley. 1966. The spoilage flora of eviscerated chickens stored at different temperatures.
J. Food Technol. 1:113–119.
13. Bauer, F.T., J.A. Carpenter, and J.O. Reagan. 1981. Prevalence of Clostridium perfringens in pork during processing.
J. Food Protect. 44:279–283.
14. Bell, W.N., and L.A. Shelef. 1978. Availability and microbial stability of retail beef-soy blends. J. Food Sci. 43:315–318,
333.
15. Borton, R.J., J. Bratzler, and J.F. Price. 1970. Effects of four species of bacteria on porcine muscle. 2. Electrophoretic
patterns of extracts of salt-soluble protein. J. Food Sci. 35:783–786.
16. Brooks, H.J.L., B.D. Mollison, K.A. Bettelheim, K. Matejka, K.A. Patterson, and V.K. Ward. 2001. Occurrence and
virulence factors of non-0157 Shiga toxin-producing Escherichia coli in retail meat in Dunedin, New Zealand. Lett. Appl.
Microbiol. 32:118–122.
Modern Food Microbiology
organisms after prolonged use is a likely outcome based on the long-term and widespread use of
antimicrobials in general. It has been noted that multiple treatments are better than any one method
alone
23 and this approach could reduce the emergence of resistant organisms. For catfish, the shelf
life of fillets was extended by spraying with 4% lactic or 2–4% propionic acid.
52
The combined use of a hot water wash followed by organic acid rinse was more effective for hog
carcasses than either alone, and they effected about a 2-log cycle reduction.
48 These investigators
suggested using water at 80
◦ C. Using cold beef carcass sufaces spiked with E. coli 0157:H7 and S.
Typhimurium, a 30 s 4% lactic acid spray effected a 5.2-log reduction of the two pathogens.
24 Using
a postchill 30 s lactic acid (4%) spray at 55
◦ C effected an additional reduction of E. coli 0157:H7 of
2 to 2.4 log cycles and of 1.6–1.9 for S. Typhimurium.
The stages of microbial contamination of pig carcasses was investigated in an Iberian slaughterhouse.
Microbial numbers of E. coli were decreased by scalding and singing but increased by dehairing.
151
The E. coli count was decreased significantly by closure of the anus and evisceration. A final carcass
wash with high pressure potable water failed to decrease microbial surface number.
151
REFERENCES
1. Acuff, G.R., C. Vanderzant, M.O. Hanna, J.G. Ehlers, F.A. Golan, and F.A. Gardner. 1986. Prevalence of Campylobacter
jejuni in turkey carcass processing and further processing of turkey products. J. Food Protect. 49:712–717.
2. Acuff, G.R., C. Vanderzant, F.A. Gardner, and F.A. Golan. 1982. Examination of turkey eggs, poults, and brooder house
facilities for Campylobacter jejuni. J. Food Protect. 45:1279–1281.
3. Antoniollo, P.G., F. da Silva Bandeira, M.M. Jantzen, E.H. Duval, and W.P. da Silva. 2003. Prevalence of Listeria spp. in
feces and carcasses of a lamb packing plant in Brazil. J. Food Protect. 66:328–330.
4. Atabay, H.I., J.E.L. Corry, and S.L.W. On. 1998. Diversity and prevalence of Arcobacter spp. in broiler chickens. J. Appl.
Microbiol. 84:1007–1016.
5. Ayres, J.C. 1960. The relationship of organisms of the genus Pseudomonas to the spoilage of meat, poultry and eggs. J.
Appl. Bacteriol. 23:471–486.
6. Ayres, J.C., W.S. Ogilvy, and G.F. Stewart. 1950. Post mortem changes in stored meats. I. Microorganisms associated
with development of slime on eviscerated cut-up poultry. Food Technol. 4:199–205.
7. Baek, S.-Y., S.-Y. Lim, D.-H. Lee, K.-H. Min, and C.-M. Kim. 2000. Incidence and characterization of Listeria monocytogenes from domestic and imported foods in Korea. J. Food Protect. 63:186–189.
8. Bailey, J.S., N.A. Cox, S.E. Craven, and D.E. Cosby 2002. Serotype tracking of Salmonella through integrated broiler
chicken operations. J. Food Protect. 65:742–745.
9. Barbe, C.D., R.W. Mandigo, and R.L. Henrickson. 1966. Bacterial flora associated with rapid-processed ham. J. Food
Sci. 31:988–993.
10. Barber, D.A., P.B. Bahnson, R. Isaacson, C.J. Jones, and R.M. Weigei. 2002. Distributioon of Salmonella in swine
production ecosystems. J. Food Protect. 65:1861–1868.
11. Barnes, E.M., and C.S. Impey. 1968. Psychrophilic spoilage bacteria of poultry. J. Appl. Bacteriol. 31:97–107.
12. Barnes, E.M., and M.J. Thornley. 1966. The spoilage flora of eviscerated chickens stored at different temperatures.
J. Food Technol. 1:113–119.
13. Bauer, F.T., J.A. Carpenter, and J.O. Reagan. 1981. Prevalence of Clostridium perfringens in pork during processing.
J. Food Protect. 44:279–283.
14. Bell, W.N., and L.A. Shelef. 1978. Availability and microbial stability of retail beef-soy blends. J. Food Sci. 43:315–318,
333.
15. Borton, R.J., J. Bratzler, and J.F. Price. 1970. Effects of four species of bacteria on porcine muscle. 2. Electrophoretic
patterns of extracts of salt-soluble protein. J. Food Sci. 35:783–786.
16. Brooks, H.J.L., B.D. Mollison, K.A. Bettelheim, K. Matejka, K.A. Patterson, and V.K. Ward. 2001. Occurrence and
virulence factors of non-0157 Shiga toxin-producing Escherichia coli in retail meat in Dunedin, New Zealand. Lett. Appl.
Microbiol. 32:118–122.