Validation and evaluation of commercially available compounds for use as beef and pork antimicrobial interventions
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Abstract
Studies were conducted to validate the use of various antimicrobial chemicals to be used as antimicrobial interventions of chilled subprimals and hot beef carcasses. Chemicals evaluated on surrogate Escherichia coli biotype 1 (BAA-1427, BAA-1428, BAA-1429, BAA-1430, and BAA-1431) inoculated at approximately 6.0 log CFU/cm2 on beef and pork subprimals included lactic acid (2.0, 2.5, and 5.0%), Sodium Bisulfate (2.5%), lactic acid/Sodium Bisulfate mixture (3.0 and 6.0%), BlitzTM (180 and 220 ppm), Inspexx 200TM (100 and 220 ppm), SYNTRx 3300 (pH = 1.2), citrus essential oils (3.0 and 6.0%), and ...
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