Liha töötlemine
trophs and inhibit growth of E. coli and coli- spray-chilling caused up to 1.2 log10 CFU/
forms (Gill and Bryant 1997a; Gill and Jones cm2 reductions of APC and TCC on poultry
1997b; Jericho et al. 1998). In a study moni- carcasses (Stopforth et al. 2007). A mixture
toring the microbiological changes on the of peracetic acid and hydrogen peroxide
surface of carcasses after 22–36 hours of (PAHP), approved for use in poultry chillers
chilling with cold water to average tempera- in the United States, reduced Salmonella and
tures of −1.4 to 2.5°C in four beef packing Campylobacter positive poultry carcass
plants, the total aerobic counts on carcass samples by 92% and 43% exiting the chiller,
surfaces increased by 1–2 log10 CFU/cm2, respectively, when applied at 85 ppm in a
Meat Decontamination 69
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