that water spray-washing should be done of meat. It is an intervention of high perfor- Meat Decontamination 53 mance that may deliver microbial reductions reductions on pork carcasses are achieved additional to those caused by previous water- by water of 65 or 80°C for 5 seconds washing or knife-trimming (Gorman et al. (Eggenberger-Solorzano et al. 2002) or 1995b; Reagan et al. 1996; Graves Delmore 85°C for 15 or 20 seconds (Gill et al. 1995, et al. 1997; Castillo et al. 1998b, c). The 1997). The highest reported reductions effectiveness of hot-water treatments mainly (4.0 to >4.8 log10/cm2) of E. coli O157:H7, depends on the temperature, duration, and S. Typhimurium, APC, TCC, and pressure of application (Dorsa et al. 1996b; Enterobacteriaceae were achieved by spray- Graves Delmore et al
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