Chemical rinses CFU/cm2 reductions of L. innocua on the may be applied pre-evisceration, or post- surface of poultry carcasses (Morgan et al. evisceration before chilling, as well as during 1996). In addition to steam-flushed cham- spray-chilling and after chilling as carcasses bers, Retzlaff et al. (2004) proposed the use are removed to be fabricated (Fig. 3.1). of a static steam system, applying a constant flow of steam at temperatures of 82.2–98.9°C for 6–15 seconds. Steam of 98.9°C for 9 Organic Acids seconds afforded the highest reductions of E. coli O157:H7 (4.1 log10 CFU/cm2), without Lactic and acetic acid have been widely used
Finally, throughout the project, no one was more on my side than Bobette Gor- den, who lived every word with me. I wish to thank the following individuals who-either directly or through their course instructors-contributed the "Reader's Reports" used in past editions: Pat Bobbs, Annie Carto, William Cooper, Alicia Friedman, William Graziano, Mark Hastings, Endayehu Kendie, Danuta Lubnicka, James Michaels, Steven Moysey, Paul Nail, Alan J. Resnik, Daryl Retzlaff, Geofrey Rosenberger, Dan Swift, and Karla Vasks. Special thanks are due to those who provided new Reader's Reports for this edition: Hartnut Bock, Michael Conroy, Jonathan Harries, Karen Klawer (2), Katie Mueller, Paul Nail, Dan Norris, Sam Omar, Joanna Spychala, and Robert Stauth. I would also like to invite new readers to contribute similar "Reports" for pos- sible publication in a future edition. They can be sent to me at the Department of
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