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using hot water instead of lactic acid reduce levels of Castillo, A., J. S. Dickson, R. P. Clayton, L. M. Lucia,
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skin to reduce pathogenic bacteria and bacteria of Cutter, C. N. 1999. Combination spray washes of
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61(5):623–625. and pathogenic bacteria on lean beef surfaces. Journal
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and G. R. Acuff. 1998b. Use of hot water for beef Cutter, C. N., and W. J. Dorsa. 1995. Chlorine dioxide
carcass decontamination. Journal of Food Protection spray washes for reducing fecal contamination on