Liha töötlemine
microbial contamination on beef tissue inoc- Salmonella and E. coli O157:H7, when hot
ulated with E. coli. Treatments applied water was applied before lactic acid.
achieved variable reductions of APC, E. coli, However, delaying the application of lactic
and TCC in the range of <1 to 1.7 or 4.3 log10 acid after water-washing further enhances the
CFU/cm2 (Graves Delmore et al. 1998). effectiveness of acid treatment by minimiz-
Furthermore, the combination of steam-vac- ing the dilution of acid concentration by the
uuming with hot (72 or 95°C at 24 bar for residual surface moisture (Gill and Landers
5 s) and then cold (30°C) water, and/or 2% 2003b).
lactic acid (55°C, 11 s) increased log-reduc- Stopforth et al. (2005) performed a study
tions of aerobic bacteria, indicator organ- simulating application of multiple decontam-
isms, and pathogens up to 4.3–5
annaabi.ee 
