Liha töötlemine
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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