Liha töötlemine
2004a)
as to extend shelf life, improve microbiologi- demonstrated the effectiveness of cetylpyri-
cal quality, and remove pathogens from car- dinium chloride treatment of poultry and beef
casses (USDA-FSIS 1996). Hot water and/or to reduce pathogens and aerobic plate counts.
Novel Technologies for Microbial Spoilage Prevention 281
Cetylpyridinium chloride (1%) rinsed pree- Altieri, C., M. Sinigaglia, M. R. Corbo, G. G. Buonocore,
P. Falcone, and M. A. Del Nobile. 2004. Use of
visceration beef carcasses decreased aerobic entrapped microorganisms as biological oxygen scav-
plate counts from 4.9 to 3.2 log10 CFU/ engers in food packaging applications. Lebensmittel-
100 cm2. Chlorine dioxide (Ashland Specialty Wissenschaft und Technologie 37:9–15.
annaabi.ee 
