SURFACE MOISTURE AND OSMOTIC-STRESS AS FACTORS THAT AFFECT THE SANITIZING OF BEEF TISSUE SURFACES

被引：17

作者：

DICKSON, JS

机构：

[1] United States Department of Agriculture, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, 68933, NE

[2] Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, 68933, NE

来源：

JOURNAL OF FOOD PROTECTION | 1990年 / 53卷 / 08期

关键词：

D O I：

10.4315/0362-028X-53.8.674

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The use of osmotic stress or desiccation in combination with 2% acetic acid reduced the numbers of Salmonella typhimurium or Listeria monocytogenes on beef tissue to a greater degree than the acid alone. Bacteria were osmotically stressed by NaCl, CaCl2, or sucrose solutions. Pre-washing with 20% NaCl followed by sanitizing with acetic acid reduced the numbers of S. typhimurium an additional 1.5-to 2-log cycles compared with acetic acid alone. Similar reductions were seen by allowing the tissue surfaces to dry before the application of the acid. Desiccation in combination with acetic acid was also effective in reducing the numbers of Enterobacteriaceae on inoculated beef carcasses. Copyright © International Association of Milk, Food and Environmental Sanitarians.

引用

页码：674 / 679

页数：6

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