Affiliation:
1. University of Missouri, Columbia, Missouri 65211
Abstract
Plate beef was washed and/or sanitized with cold water, hot water, steam, sodium hypochlorite, or acetic acid before being stored for up to 28 days at 3.3 C and 90% relative humidity. Microbial counts initially and at regular intervals thereafter disclosed that, compared with untreated controls, time to reach counts of 108 bacteria per cm2 were (a) 1 day less with steam- or water-treated samples, (b) 2 to 3 days more with hypochlorite-treated samples, (c) 5 days more with hot-water-treated samples, and (d) 16 to 17 days more with acetic acid-treated samples. Re-sanitization with acetic acid extended time to reach equivalent counts by 7 additional days.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
30 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献