Destruction of bacteria on fresh meat by hot water

1 December 1992

journal article
research article
Published by Cambridge University Press (CUP) in Epidemiology and Infection

Vol. 109 (3) , 491-496
https://doi.org/10.1017/s0950268800050482

Abstract

SUMMARY: 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.

Keywords

This publication has 2 references indexed in Scilit:

Escherichia coli O157: H7 and its significance in foods
International Journal of Food Microbiology, 1991
Microbial Ecology of Meat and Poultry
Published by Springer Nature ,1986