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Destruction of bacteria on fresh meat by hot water

  • M. G. Smith (a1)

Strains of different bacterial genera: Escherichia coli (7), Salmonella serotypes (7), Enteropathogenic E. coli O 157 (2), Aeromonas hydrophila (4), Yersinia enterocolytica (1), Pseudomonas fragi (5), and Listeria monocytogenes (5), inoculated onto the surface tissues of pieces of fresh beef were found to be susceptible to the lethal action of hot water. On average, more than 3 log10 (99·9%) of these organisms were destroyed when water at 80 °C was applied for 10 or 20 s. Therefore, a hot water decontamination cabinet would be effective for destroying in situ any viable cells of these bacteria which might be present on the surface tissues of fresh beef carcasses.

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1. MG Smith , A Graham . Destruction of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Sci 1978; 2: 119–28.

2. KR Davey . Theoretical analysis of two hot water cabinet systems for decontamination of sides of beef. Int J Food Sci Technol 1989; 24: 291304.

3. KR Davey . A model for the hot water decontamination of sides of beef in a novel cabinet based on laboratory data. Int J Food Sci Technol 1990; 25: 8897.

4. KR Davey , MG Smith . A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef. Int J Food Sci Technol 1989; 24: 305–16.

6. Diane Roberts . Bacteria of public health significance. In: MH Brown , ed. Meat microbiology. London, New York: Applied Science Publishers Ltd, 1982: 319–86.

7. RL Buchanan , SA Palumbo . Aeromonas hydrophila and Aeromonas sobria as potential food poisoning species: A review. J Food Safety 1985; 7: 1529.

11. MP Doyle . Escherichia coli O 157: H7 and its significance in foods. Int J Food Microbiol 1991; 12: 289302.

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Epidemiology & Infection
  • ISSN: 0950-2688
  • EISSN: 1469-4409
  • URL: /core/journals/epidemiology-and-infection
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