Liha töötlemine
et al. 2001; Park et al. 2002; Fabrizio et al. (Kemp et al. 2000; Anderson et al. 2001; Gill
2002; Stopforth et al. 2007; Bauermeister and Badoni 2004; Lim and Mustapha 2004;
et al. 2008). On beef, the bacterial reductions Stopforth et al. 2007). Preliminary in vitro
achieved by 50–900 ppm chlorine (pure or studies showed that 20 mM of a commercial
electrolytically generated), or 200–500 ppm sodium chlorite-based oxyhalogen disinfec-
of acidified chlorine are of similar magnitude tant (Salmide®) caused 3–5 log10 CFU/cm2
to those caused by water-washing (Emswiler reductions of E. coli O157:H7, Salmonella,
et al. 1976; Kochevar et al. 1997b; Bosilevac and L. monocytogenes in aqueous solutions,
et al. 2005). Effectiveness of chlorine treat- whereas when combined with ethylenediami-
ments may be enhanced at high (74°C) com- netetracetic acid (EDTA) the observed reduc-
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