The databases have been developed to summarize available scientific literature to demonstrate efficacy of various interventions and/or antimicrobials at a range of applicable concentrations for fresh and processed meat and poultry. They may be used to identify scientific support for HACCP Systems Validation by small and very small establishments.

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Beef

Reference Product Type of Meat Microorganism Tested Process / Intervention Pathogen Effect Operational Parameters Critical Operational Parameters Comments
Scott-Bullard, B. R., I. Geornaras, R. J. Delmore, D. R. Woerner, J. O. Reagan, J. B. Morgan, and K. E. Belk. 2017. Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin–Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue. J. Food. Protection. 80(12):1987-1992. doi:10.4315/0362-028X.JFP-17-022 Pre-rigor beef surfaces Beef Escherichia coli O157:H7
non-O157 Shiga toxin-producing E. coli
Salmonella
Nonpathogenic Escherichia coli Biotype I		 Sulfuric acid-sodium sulfate blend (SSS) Bactericidal Time: 5s
Temperature: 23 ± 2°C
Concentration: NE (evaluated pH per manufacturer's instructions: 1.0 and 1.5)
Volume: NE
Equipment Settings: NE
Pressure Delivery: 13 and 22 lb./sq. inch
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef		 Time: 5s
pH: 1.0 and 1.5		 Overall, the SSS treatments
lowered inoculated (6.1 to 6.4 log CFU/cm2) bacterial populations by 0.6 to 1.5 log CFU/cm2 (P , 0.05), depending on inoculum type and recovery medium.
pH and pressure treatment combinations impacted E. coli similarly; however, solution pH did have a significant effect on Salmonella.
Surrogates responded similarly to treatments as compared to pathogenic E. coli.
Ba, H. V., H. Seo, S. Pil-Nama, Y. Kim, B. Y. Park,
S. Moon, S. Kang, Y. Choi, and J. Kim. 2018. The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses. Meat Science. 137:16-23. https://doi.org/10.1016/j.meatsci.2017.11.006.		 Hide
Hot carcass		 Beef Samples were evaluated for naturally occurring:
APC
E. coli
Total coliform
Bacillus spp.
Staphylococcus spp.
Pseudomonas
Shigella
Salmonella		 (i) Lactic acid
(ii) Acetic acid		 Bactericidal (i) Lactic Acid
Time: 10 min hold between hide spray and slaughter; 24h chill between carcass spray and sampling
Temperature: NE
Concentration: 3% ( pH 2.03)
Volume: 1L/hide and 0.5L/carcass
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): live animal (hide) + hot carcass
(ii) Acetic Acid
Time: 10 min hold between hide spray and slaughter; 24h chill between carcass spray and sampling
Temperature: NE
Concentration: 3% ( pH 2.84)
Volume: 1L/hide and 0.5L/carcass
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): live animal (hide) + hot carcass		 (i) Lactic Acid
Concentration: 3% ( pH 2.03)
Volume: 1L/hide and 0.5L/carcass
(ii) Acetic Acid
Concentration: 3% ( pH 2.84)
Volume: 1L/hide and 0.5L/carcass		 NOTE: THIS WAS NOT AN INOCULATION STUDY
Authors' summary of findings: A diversity of bacterial species such as
Staphylococcus, Shigella, Bacillus, Escherichia and Salmonella, etc. were found on both external hide and carcass surface samples. The decontamination sprays significantly reduced the numbers (2–5 log unit) of all aforementioned bacterial species on carcass surfaces as compared with non-sprayed control. Thus, the two times spray applications with the acid could be an effective tool for reducing bacterial cross-contaminations of beef carcass without adverse effect on meat quality.
Arthur, T. M., N. Kalchayanand, G. E. Agga,
T. L. Wheeler, and M. Koohmaraie. 2017. Evaluation of Bacteriophage Application to Cattle in Lairage
at Beef Processing Plants to Reduce Escherichia coli
O157:H7 Prevalence on Hides and Carcasses. Foodborne Pathogens and Disease. 14: 17-22. doi: 10.1089/fpd.2016.2189		 Hide Beef Escherichia coli O157:H7 Bacteriophage hide spray Bactericidal Time: NE
Temperature: NE
Concentration: ~3 x 10^10 phage/head of cattle in one gallon of water/head with a dwell timing of at least 1 h before harvest
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide
Other: Elanco Finalyse		 Concentration: ~3 x 10^10 phage/head of cattle in one gallon of water/head with a dwell timing of at least 1 h before harvest
Other: Elanco Finalyse		 Authors' summary of findings:
Cattle hides receiving phage treatment had an E. coli O157:H7 prevalence of 51.8%, whereas untreated hides had a prevalence of 57.6%.
For carcass samples, the E. coli O157 prevalence in treated and untreated samples was 17.1% and 17.6%, respectively.
The results obtained from these experiments demonstrated that the treatment of cattle hides with bacteriophages before processing did not produce a significant reduction of E. coli O157:H7 on cattle hides or beef carcasses during processing.
Yang, X., B. R. Bullard, I. Geornaras, S. Hu, D. R. Woerner, R. J. Delmore, J. B. Morgan, and K. E. Belk. 2017. Comparison of the Efficacy of a Sulfuric Acid–Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue. Journal of Food Protection. 80:809-813. doi:10.4315/0362-028X.JFP-16-317 Pre-rigor beef surfaces Beef Salmonella (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated
(ii) Lactic acid (LA) - heated and unheated		 Bactericidal (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated
Time: 5s
Temperature: 21 or 52°C
Concentration: NE (evaluated pH per manufacturer's instructions: 1.1)
Volume: 33 ml/s
Equipment Settings: NE
Pressure Delivery: 15 lb./sq. inch
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef
(ii) Lactic acid (LA) - heated and unheated
Time: 5s
Temperature: 21 or 52°C
Concentration: 4%
Volume: 33 ml/s
Equipment Settings: NE
Pressure Delivery: 15 lb./sq. inch
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor beef		 (i) Sulfuric acid-sodium sulfate blend (SSS) - heated and unheated
Temperature: 21 or 52°C
Concentration: NE (evaluated pH per manufacturer's instructions: 1.1)
(ii) Lactic acid (LA) - heated and unheated
Temperature: 21 or 52°C
Concentration: 4%		 All treatments reduced total bacterial counts and inoculated Salmonella by approximately 1.5 to 2-logs.
Additional findings from the authors:
Overall, the temperature of the chemical solutions had a small (0.3 log CFU/cm2), but significant effect on total bacterial counts but not on Salmonella counts.
These results indicate that both unheated and heated solutions of SSS and LA are effective interventions for reducing Salmonella contamination on prerigor beef carcass surface tissue.
Stratakos, A. C. and I. R. Grant. 2018. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef. Food Microbiology. 76: 209-218. https://doi.org/10.1016/j.fm.2018.05.011 Cold beef pieces Chilled Beef E. coli O157:H7 surrogates (i) Silver-containing antimicrobial packaging
(ii) Ozone gas
(iii) Cold plasma
(iv) Phage cocktail
(v) Vinegar (acetic acid)
(vi) Lactic acid
(vii) Lactoferrin
(viii) Nisin
(ix) Nanoemulsions - carvacrol
(x) Nanoemulsions - thyme essential oil		 Bactericidal (ii) Ozone gas
Time: Exposure time = 5 min
Temperature: NE
Concentration: 7.2 and 32 g O3/m3
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): gaseous treatment in hermetically closed cylinder
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(iii) Cold Plasma
Time: 2 and 5 minute exposure times
Temperature: 39°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): n/a
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
Other: The plasma source consisted of a quartz dielectric
tube with an inner diameter of 4mm and an outer diameter of
6mm and it operated at voltage amplitude of 6 kV and a repetition
frequency of 20 kHz. The plasma jet configuration was encased in solid
acrylic tubing. The plasma jet was produced using a mixture of helium
(99.5%) and oxygen (0.5%) at flow rate of 2 standard liters per min.
(iv) Phage cocktail
Time: NE
Temperature: Phage-treated samples were stored at 12°C.
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): 250 microliters were spread-inoculated to achieve a multiplicity of infection of 1000.
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
Other: Commercially available EcoShield from Intralytix was used.
(v) Vinegar
Time: 5 minute exposure time
Temperature: NE
Concentration: 6% acetic acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(vi) Lactic acid
Time: 5 minute exposure time
Temperature: NE
Concentration: 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by no rinse or by a 30s rinse with sterile water
(vii) Lactoferrin
Time: 5 minute exposure time
Temperature: NE
Concentration: 0.5mg/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(viii) Nisin
Time: 5 minute exposure time
Temperature: NE
Concentration: 100 IU/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(ix) Carvacrol EO nanoemulsion
Time: 5 minute exposure time
Temperature: NE
Concentration: 8000 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by no rinse or a 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(x) Thyme EO nanoemulsion
Time: 5 minute exposure time
Temperature: NE
Concentration: 8000 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by no rinse or a 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(xi) Lactoferrin-Nisin
Time: 5 minute exposure time
Temperature: NE
Concentration: 0.5mg/ml and 1000IU/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces
(xii) Lactic acid-Nisin
Time: 5 minute exposure time
Temperature: NE
Concentration: 5% and 1000IU/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip followed by a 30s rinse with sterile water		 (ii) Ozone gas
Time: Exposure time = 5 min
Concentration: 7.2 and 32 g O3/m3
(iii) Cold Plasma
Time: 2 and 5 minute exposure times
Temperature: 39°C
Other: The plasma source consisted of a quartz dielectric
tube with an inner diameter of 4mm and an outer diameter of
6mm and it operated at voltage amplitude of 6 kV and a repetition
frequency of 20 kHz. The plasma jet configuration was encased in solid
acrylic tubing. The plasma jet was produced using a mixture of helium
(99.5%) and oxygen (0.5%) at flow rate of 2 standard liters per min.
(iv) Phage cocktail
Time: NE
Temperature: Phage-treated samples were stored at 12°C.
Treatment Application Type (spray/wash): 250 microliters were spread-inoculated to achieve a multiplicity of infection of 1000.
Other: Commercially available EcoShield from Intralytix was used.
(v) Vinegar
Time: 5 minute exposure time
Concentration: 6% acetic acid
(vi) Lactic acid
Time: 5 minute exposure time
Concentration: 5%
(vii) Lactoferrin
Time: 5 minute exposure time
Concentration: 0.5mg/ml
(viii) Nisin
Time: 5 minute exposure time
Concentration: 100 IU/ml
(ix) Carvacrol EO nanoemulsion
Time: 5 minute exposure time
Concentration: 8000 ppm
(x) Thyme EO nanoemulsion
Time: 5 minute exposure time
Concentration: 8000 ppm
(xi) Lactoferrin-Nisin
Time: 5 minute exposure time
Concentration: 0.5mg/ml and 1000IU/ml
(xii) Lactic acid-Nisin
Time: 5 minute exposure time
Concentration: 5% and 1000IU/ml		 Findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.
Stella, J. M., J. B. Luchansky, K. Miller, B. A. Shoyer, L. E. Shane,
L. McGeary, M. Osoria, L. J. Stahler, N. J. Sevart, R. K. Phebus, H. Thippareddi, and A. C. S. Porto-Fett. 2017. Use of an Electrostatic Spraying System or the Sprayed Lethality
in Container Method To Deliver Antimicrobial Agents onto the
Surface of Beef Subprimals To Control Shiga Toxin–Producing
Escherichia coli. Journal of Food Protection. 80: 1393-1400. doi:10.4315/0362-028X.JFP-16-406		 Beef subprimals Chilled Beef Shiga-toxin producing E. coli (STECs) Delivery methods:
(i) Electrostatic spraying (ESS)
(ii) Sprayed lethality in container (SLIC)
Antimicrobials:
(a) lauric arginate (LAE)
(b) peroxyacetic acid (PAA)
(c) cetylpyridinium chloride (CPC)		 Bactericidal Delivery Methods:
(i) ESS
Average mass-to-charge ratio of –14.1 ± 1.9 mC/kg (range, –10.3 to 17.5 mC/kg) during a 20s transit time under the nozzles.
(ii) SLIC
Antimicrobial solutions were delivered into the subprimal-containing bags with a pipette to a volume of 0.3% of the total weight of the meat. Bags were vacuum sealed for subsequent distribution of the
antimicrobial solutions across the entire surface of the packaged meat.
Antimicrobials:
(a) lauric arginate (LAE)
Time: NE
Temperature: 18 ± 1°C
Concentration: 1% (pH 2.3)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): ESS or SLIC
Point of Application (hot cx, cold cx, subprimal, trim): subprimals
(b) peroxyacetic acid (PAA)
Time: NE
Temperature: 18 ± 1°C
Concentration: 0.2% (pH 3.0)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): ESS or SLIC
Point of Application (hot cx, cold cx, subprimal, trim): subprimals
(c) cetylpyridinium chloride (CPC)
Time: NE
Temperature: 18 ± 1°C
Concentration: 1% (pH 5.2)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): ESS or SLIC
Point of Application (hot cx, cold cx, subprimal, trim): subprimals		 Delivery Methods:
(i) ESS
Average mass-to-charge ratio of –14.1 ± 1.9 mC/kg (range, –10.3 to 17.5 mC/kg) during a 20s transit time under the nozzles.
(ii) SLIC
Antimicrobial solutions were delivered into the subprimal-containing bags with a pipette to a volume of 0.3% of the total weight of the meat. Bags were vacuum sealed for subsequent distribution of the
antimicrobial solutions across the entire surface of the packaged meat.
Antimicrobials:
(a) lauric arginate (LAE)
Time: NE
Temperature: 18 ± 1°C
Concentration: 1% (pH 2.3)
(b) peroxyacetic acid (PAA)
Temperature: 18 ± 1°C
Concentration: 0.2% (pH 3.0)
(c) cetylpyridinium chloride (CPC)
Temperature: 18 ± 1°C
Concentration: 1% (pH 5.2)		 Application of LAE, PAA, or CPC, either alone or in combination, via ESS or SLIC is effective for reducing low levels (ca. 0.3 to 1.6 log CFU) of STEC that may be naturally
present on the surface of beef subprimals.
Bauer, A., Y. Ni, S. Bauer, P. Paulsen, M. Modic, J. L. Walsh, F. J. M. Smulders. 2017. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of
vacuum packaged beef loin. Meat Science, 128: 77-87. http://dx.doi.org/10.1016/j.meatsci.2017.02.003		 Beef subprimals Chilled Beef Staphylococcus aureus
Listeria monocytogenes
Escherichia coli		 Atmospheric pressure cold plasma Bactericidal Atmospheric pressure cold plasma (ACP) system
Time: NE
Temperature: non-thermal
Concentration: NE
Volume: NE
Equipment Settings: samples were 2cm from electrode, 9kHz operating frequency
Pressure Delivery: NE
Treatment Application Type (spray/wash): ACP system
Point of Application (hot cx, cold cx, subprimal, trim): subprimals		 Atmospheric pressure cold plasma (ACP) system
Equipment Settings: samples were 2cm from electrode, 9kHz operating frequency		 Authors' summary of findings:
Exposure to ACP of the polyamide-polyethylene packaging film inoculated with Staphylococcus aureus, Listeria monocytogenes and two
Escherichia coli strains resulted in >2 log reduction without affecting the integrity of the packaging matrix.
Results indicate that ACP can reduce microbial numbers on surfaces of beef packages without affecting characteristics of the packaged beef.
Kassem, A., J. Meade, J. Gibbons, K. McGill, C. Walsh, J. Lyng, P. Whyte. 2017. Evaluation of chemical immersion treatments to reduce microbial
populations in fresh beef. International Journal of Food Microbiology. 261: 19-24. http://dx.doi.org/10.1016/j.ijfoodmicro.2017.08.005		 fresh beef
subprimals are pieces representing subprimals are presumed, although not explicitly stated		 Chilled Beef Salmonella typhimurium Campylobacter jejuni
Listeria monocytogenes Escherichia coli		 (i) Acetic acid
(ii) Lactic acid
(iii) Citric acid
(iv) Sodium decanoate
(v) Trisodium phosphate		 Bactericidal Acetic acid, lactic acid, citric acid and sodium decanoate
Time: 60s
Temperature: ambient
Concentration: 3 or 5%
Volume: 500ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion, followed by 15s immersion in distilled water
Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated)
Trisodium phosphate
Time: 60s
Temperature: ambient
Concentration: 10 or 12%
Volume: 500ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion, followed by 15s immersion in distilled water
Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated)		 Acetic acid, lactic acid, citric acid and sodium decanoate
Time: 60s
Temperature: ambient
Concentration: 3 or 5%
Trisodium phosphate
Time: 60s
Temperature: ambient
Concentration: 10 or 12%		 The greatest reductions were obtained by using 3% and 5% lactic acid, 3 and 5% sodium decanoate, and 5% acetic acid.
Arya, R., M. Bryant, H. L. Degala, A. K. Mahapatra, G. Kannan. 2018. Effectiveness of a low-cost household electrolyzed water generator in reducing the populations of Escherichia coli K12 on inoculated beef, chevon, and pork surfaces. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.13636 Beef pieces (retail source)
Pork pieces (retail source)
Goat pieces, boneless		 Chilled Beef
Pork
Goat (chevon)		 E. coli O157:H7 surrogate (i) acidic electrolyzed water
(ii) alkaline electrolyzed water		 Bactericidal Time: 2, 4, 6, 8, 10, and 12 minutes
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimals (presumed; not explicitly stated)		 Time: 2, 4, 6, 8, 10, and 12 minutes Generally, acidic electrolyzed water was more effective than the alkaline treatment in producing surrogate reductions on products from all three species.
A reduction of 0.96-log or greater was seen for all species with acidic application times of 4 minutes and above. For alkaline treatments, reductions of 0.91-log or greater was seen across species with application times 8 minutes and greater, with one exception (chevon at 10 min).
Kirsch, K. R., T. N. Tolen, J. C. Hudson, A. Castillo, D. B. Griffin, and T. M. Taylor. 2017. Effectiveness of a Commercial Lactic Acid Bacteria
Intervention Applied to Inhibit Shiga Toxin-Producing
Escherichia coli on Refrigerated Vacuum-Aged Beef. International Journal of Food Science. https://doi.org/10.1155/2017/8070515		 Beef subprimals Chilled Beef O157 and non-O157 Shiga-Toxin producing E. coli Lactic acid bacteria application (LactiGuard)
via two methods:
(i) Conventional spray
(ii) Electrostatic spray (ESS)		 Bactericidal (i) LactiGuard — Conventional spray application
Time: 100s
Temperature: 25C
Concentration: NE
Volume: 1.7ml/min
Equipment Settings: NE
Pressure Delivery: 310 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(ii) LactiGuard — Electrostatic spray (ESS) application
Time: 120s
Temperature:25C
Concentration: NE
Volume: 2.1ml/s when charged to < or = 10 amps
Equipment Settings: NE
Pressure Delivery: 207 kPa
Treatment Application Type (spray/wash): ESS
Point of Application (hot cx, cold cx, subprimal, trim): subprimal		 (i) LactiGuard — Conventional spray application
Time: 100s
Temperature: 25C
(ii) LactiGuard — Electrostatic spray (ESS) application
Time: 120s
Temperature:25C		 Authors' summary of findings:
Intervention application reduced STEC by 0.4 log10 CFU/cm2 (𝑝 < 0.05), although
application method did not impact STEC reductions (𝑝 > 0.05).
Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.
Lyu, F., Y. Zhao, K. Shen, X. Zhou, J. Zhang, and Y. Ding. 2018. Using Pretreatment of Carbon Monoxide Combined
with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef. Journal of Food Quality. https://doi.org/10.1155/2018/3158086		 Beef steaks Chilled Beef Naturally occurring:
Total viable counts (TVC)		 (i) Carbon monoxide (CO) gas treatment
(ii) CO + chlorine dioxide
(iii) CO + lactic acid		 Both (i) Carbon monoxide (CO) gas treatment
Time: 1.5h
Temperature: NE
Concentration: 100%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): gas
Point of Application (hot cx, cold cx, subprimal, trim): steaks
(ii) CO followed by chlorine dioxide immersion
Time: 1.5h CO; 10 min chlorine dioxide
Temperature: NE
Concentration: 100% CO; 50 mg/L chlorine dioxide
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): gas + dip
Point of Application (hot cx, cold cx, subprimal, trim): steaks
(iii) CO followed by chlorine dioxide immersion and then lactic acid spray
Time: 1.5h CO; 10 min chlorine dioxide
Temperature: NE
Concentration: 100% CO; 50 mg/L chlorine dioxide; 30 g/L lactic acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): gas + dip + spray
Point of Application (hot cx, cold cx, subprimal, trim): steaks		 (i) Carbon monoxide (CO) gas treatment
Time: 1.5h
Concentration: 100%
(ii) CO followed by chlorine dioxide immersion
Time: 1.5h CO; 10 min chlorine dioxide
Concentration: 100% CO; 50 mg/L chlorine dioxide
(iii) CO followed by chlorine dioxide immersion and then lactic acid spray
Time: 1.5h CO; 10 min chlorine dioxide
Concentration: 100% CO; 50 mg/L chlorine dioxide; 30 g/L lactic acid		 The third treatment produced the lowest numbers of TVC across all evaluation days, followed by treatment two, and finally the gas-only treatment.
Thomas, C. L., A. Stelzini, and Y.-C. Hung. 2019. The Effects of Novel Antimicrobials on Quality and Shelf-Life
Characteristics of Blade Tenderized Beef Strip Loins. Meat and Muscle Biology. 1:67. doi:10.221751/rmc2017.061		 Beef subprimals (destined for non-intact) Chilled Beef
Non-intact		 Aerobic plate counts (APC) (i) pulse ultra-violet light (PUV)
(ii) levulinic acid + sodium
dodecyl sulfate (LVA+SDS)
(iii) electrolyzed oxidizing
water
(iv) Lactic acid		 Both (i) pulse ultra-violet light (PUV)
Time:15s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: 5.754 J/cm2 6 ± 2 cm from the quartz window
Pressure Delivery: NE
Treatment Application Type (spray/wash): UV light
Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal
(ii) levulinic acid + sodium dodecyl sulfate (LVA+SDS)
Time: NE
Temperature: NE
Concentration: 5% LVA + 0.5% SDS
Volume: 0.42 L/nozzle·min–1
Equipment Settings: NE
Pressure Delivery: 275.79 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal
(iii) electrolyzed oxidizing water
Time: NE
Temperature: NE
Concentration: 50 ppm chlorine
Volume: 0.42 L/nozzle·min–1
Equipment Settings: NE
Pressure Delivery: 275.79 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal
(iv) lactic acid
Time: NE
Temperature: NE
Concentration: 4.5%
Volume: 0.42 L/nozzle·min–1
Equipment Settings: NE
Pressure Delivery: 275.79 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): intact subprimal		 (i) pulse ultra-violet light (PUV)
Time:15s
Equipment Settings: 5.754 J/cm2 6 ± 2 cm from the quartz window
(ii) levulinic acid + sodium dodecyl sulfate (LVA+SDS)
Concentration: 5% LVA + 0.5% SDS
(iii) electrolyzed oxidizing water
Concentration: 50 ppm chlorine
(iv) lactic acid
Concentration: 4.5%		 **Not an inoculation study**
Authors' summary of findings:
APC were similar (P > 0.05) among control
(5.64 log CFU/cm2), PUV (5.20 log CFU/cm2), and electrolyzed water
(5.78 log CFU/cm2).
Both LVA+SDS- and LA-treated
products had lower (P < 0.05) APC than all other treatments
(3.49 and 4.33 log CFU/cm2, respectively).
Castillo, A., J.S. Dickson, R.P. Clayton, L.M. Lucia, and G.R. Acuff. 1998. Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin. Journal of Food Protection. 61(5):623-5.
 		 Hide Beef Escherichia coli (Generic)
Salmonella Typhimurium
Coliforms
APC		 (i) Chemical Dehairing Bactericidal (i) Water Pre-Rinse
Time: 90 s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: hand-held noncorrosive polyethylene sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application: Hide

(ii) Sodium Sulfide Spray I
Time: Application for 16 s, Set for 90 s
Temperature: NE
Concentration: 10%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application: Hide

(iii) Sodium Sulfide Spray II
Time: Application for 16 s, Set for 60 s
Temperature: NE
Concentration: 10%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application: Hide

(iv) Hydrogen Peroxide Spray I
Time: Application for 17 s
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application: Hide

(v) Water Wash I
Time: NE
Temperature: 40.5°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application: Hide

(vi) Hydrogen Peroxide Spray II
Time: Application for 17 s
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application: Hide

(vii) Water Wash II
Time: NE
Temperature: 40.5°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application: Hide		 (i) Water Pre-Rinse
Time: 90 s

(ii) Sodium Sulfide Spray I
Time: Application for 16 s, Set for 90 s
Concentration: 10%

(iii) Sodium Sulfide Spray II
Time: Application for 16 s, Set for 60 s
Concentration: 10%

(iv) Hydrogen Peroxide Spray I
Time: Application for 17 s
Concentration: 3%

(v) Water Wash I
Temperature: 40.5°C

(vi) Hydrogen Peroxide Spray II
Time: Application for 17 s
Concentration: 3%

(vii) Water Wash II
Temperature: 40.5°C		 Chemical dehairing reduced APC, coliforms, and E. coli by 3.4, 3.9, and >4.3 CFU

 
Bosilevac, J., X. Nou, G. Barkocy-Gallagher, T. Arthur, and M. Koohmaraie. 2006. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. J. Food Prot. 69:1808-1813. Hot Carcass Beef Aerobic Plate Counts (APC)
Enteribacteriaceae
Escherichia coli O157:H7		 (i) Hot water wash
(ii) Lactic acid spray
(iii) Sequential application of hot water followed by lactic acid		 Bactericidal (i) Hot Water Wash
Time: 5.5 s
Temperature: 74°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Pre-evisceration carcass (hot carcass)

(ii) Lactic Acid Spray
Time: 5.5 s
Temperature: 42°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Pre-evisceration carcass (hot carcass)		 (i) Hot Water Wash
Time: 5.5 s
Temperature: 74°C

(ii) Lactic Acid Spray
Time: 5.5 s
Temperature: 42°C
Concentration: 2%
 		 (i) Hot Water Wash
Reduced APC and Enterobacteriaceae by 2.7 log CFU/100cm2. E. coli prevalence was reduced by 81%.

(ii) Lactic Acid Spray
Reduced APC and Enterobacteriaceae by 1.6 and 1.0 log CFU/100cm2, respectively. E. coli prevalence was reduced by 35%.

(ii) Hot Water Wash followed by Lactic Acid Spray
Reduced APC and Enterobacteriaceae by 2.2 and 2.5 log CFU/100cm2, respectively. E. coli prevalence was reduced by 79%.

Conclusion: Results suggest that hot water wash is more effective than a lactic acid spray using these parameters.
Byrne, C.M., D.J. Bolton, J.J. Sheridan, D.A. McDowell, and I.S. Blair. 2000. The effects of preslaughter washing on the reduction of Escherichia coli O157:H7 transfer from cattle hides to carcasses during slaughter. Lett Appl Microbiol. 30(2):142-5. Hide (antemortem) Beef Escherichia coli (Generic) (i) Gamma radiation
 		 Bactericidal (i) Gamma Radiation
Time: NE
Temperature: NE
Concentration: 1.5 and 3.0 kGy
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals		 (i) Gamma Radiation
Concentration: 1.5 and 3.0 kGy		 For all microorganisms, initial counts were decreased in irradiated samples
Castillo, A., L. Lucia, G. Kemp, and G. Acuff. 1999. Reduction of Escherichia coli O157 : H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection 62:580-584. Hot Carcass Beef Escherichia coli O157:H7
Salmonella Typhimurium		 (i) Water Wash
(ii) Phosphoric Acid-Activated Acidified Sodium Chlorite (PASC)
(iii) Citric Acid-Activated Acidified Sodium Chlorite (CASC)		 Bactericidal (i) Water Wash
Time: 90s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(ii) Phosphoric Acid/Citric Acid-Activated Acidified Sodium Chlorite Spray
Time: 10s
Temperature: 22.4-24.7°C (room temperature)
Concentration: 164 mg/liter
Volume: 140 ml
Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Water Wash
Time: 90s

(ii) Phosphoric Acid/Citric Acid-Activated Acidified Sodium Chlorite Spray
Time: 10s
Temperature: 22.4-24.7°C (room temperature)
Concentration: 164 mg/liter
Volume: 140 ml
Equipment Settings: Hand-held, noncorrosive, polyethylene compressed air sprayed, followed by an automated cabinet wash		 Both treatments reduced levels of E. coli O157:H7 and Salmonella Typhimurium when compared to the carcasses treated only with the water wash

CASC had larger reductions than PASC
Baird, B., L. Lucia, G. Acuff, K. Harris, and J. Savell. 2006. Beef hide antimicrobial interventions as a means of reducing bacterial contamination. Meat Science 73: 245-248. doi:10.1016/j.meatsci.2005.11.023 Hide Beef APC
Coliforms
Escherichia coli (Generic)		 (i) Clipped (hair trimmed)
(ii) Isopropyl alcohol
(iii) Hydrogen peroxide (3%)
(iv) Lactic Acid (2%)
(v) Povidone-iodine (10%)
(vi) Cetylpyridinium chloride (1%)		 Bactericidal (i) Clipped
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hide

(ii) Isopropyl Alcohol
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hide

(iii) Hydrogen Peroxide
Time: NE
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(iv) Lactic Acid
Time: NE
Temperature: 55°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(v) Povidone-iodine
Time: NE
Temperature: NE
Concentration: 10%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(vi) Cetylpyridinium Chloride
Time: NE
Temperature: NE
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Clipped

(ii) Isopropyl Alcohol

(iii) Hydrogen Peroxide
Concentration: 3%

(iv) Lactic Acid
Temperature: 55°C
Concentration: 2%

(v) Povidone-iodine
Concentration: 10%

(vi) Cetylpyridinium Chloride
Concentration: 1%		 Lactic Acid and and CPC were the most effective on clipped and unclipped samples

CPC, Lactic Acid, and hydrogen peroxide had the most effective reduction on clipped samples

The most effective combination was clipped, CPC, lactic acid, and hydrogen peroxide
Schnell, T., J. Sofos, V. Littlefield, J. Morgan, B. Gorman, R. Clayton, and G. Smith. 1995. Effects of postexsanguination dehairing on the microbial load and visual cleanliness of beef carcasses. Journal of Food Protection 58: 1297-1302.  Hide Beef APC
Coliforms
Escherichia coli (Generic)
Salmonella spp.
Listeria monocytogenes		 (i) Chemical Dehairing Bactericidal (i) Sodium Sulfide Solution Spray I
Time: Allowed to act for 90s
Temperature: 25°C (ambient)
Concentration: 10%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 3.45 bar
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hide

(ii) Sodium Sulfide Solution Spray II
Time: Allowed to act for 60s
Temperature: 25°C (ambient)
Concentration: 10%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 5.52 bar
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hide

(iv) Water Wash
Time: NE
Temperature: 40.5
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20.68 bar
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hide

(v) Hydrogen Peroxide Spray
Time: 17s
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 3.45 bar
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hide		 (i) Sodium Sulfide Solution Spray I
Time: Allowed to act for 90s
Concentration: 10%
Pressure Delivery: 3.45bar

(ii) Sodium Sulfide Solution Spray II
Time: Allowed to act for 60s
Concentration: 10%
Pressure Delivery: 5.52 bar

(iv) Water Wash
Temperature: 40.5°C
Pressure Delivery: 20.68 bar

(v) Hydrogen Peroxide Spray
Time: 17s
Concentration: 3%
Pressure Delivery: 3.45 bar		 There was no difference in APC or E. coli counts between dehaired and conventially slaughtered carcasses
This could be in part due to prior contamination in the facility
Cutter, C., W. Dorsa, A. Handie, S. Rodriguez-Morales, X. Zhou, P. Breen, and C. Compadre. 2000. Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces. Journal of Food Protection 63: 593-600.  Hot Carcass Beef Escherichia coli (Generic)
Salmonella Typhimurium		 (i) Cetylpyridinium Chloride Spray Bactericidal (i) Cetylpyridinium Chloride (CPC) Spray
Time: 15s
Temperature: 35°C
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 862 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass		 (i) Cetylpyridinium Chloride (CPC) Spray
Time: 15s
Temperature: 35°C
Concentration: 1%
Pressure Delivery: 862 kPa		 CPC immediately reduced Salmonella Typhimurium and E. coli O157:H7 to undetectable levels on lean beef surfaces

On adipose surfaces, there was a reduction in Salmonella Typhimurium and E. coli O157:H7

Treatment with CPC resulted in residual CPC considered excessive for human consumption
Schmidt, J., R. Wang, N. Kalchayanand, T. Wheeler, and M. Koohmaraie. 2012. Efficacy of Hypobromous Acid as a Hide-On Carcass Antimicrobial Intervention. Journal of Food Protection 75: 955-958. doi:10.4315/0362-028X.JFP-11-433 Hide Beef Escherichia coli O157:H7
Salmonella spp.
APC
Coliforms		 (i) Hypobromous Acid (HOBr) Wash Bactericidal (i) Hypobromous Acid Wash
Time: 15s
Temperature: NE
Concentration: 220 or 500 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: 45 PSI (310.26 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hide		 (i) Hypobromous Acid Wash
Time: 15s
Concentration: 220 or 500 ppm
Pressure Delivery: 45 PSI (310.26 kPa)		 Both concentrations of HBOr reduced E. coli and Salmonella prevalence

The increased concentration of HBOr (500 ppm) resulted in reductions in APC, coliforms, and  E. coli
Pearce, R., and D. J. Bolton. 2008. The anti-microbial effect of a dairy extract (LactiSAL) on Salmonella enterica Typhiurium and Escherichia coli O157:H7 on different beef carcass surfaces. Journal of Food Control 19: 449-453.  Hot Carcass Beef Salmonella Typhimurium
Escherichia coli O157:H7		 (i) Dairy Extract (LactiSAL) Bactericidal (i) LactiSAL Spray
Time: NE
Temperature: NE
Concentration: NE
Volume: Approximately 5 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) LactiSAL Spray
Volume: Approximately 5 ml		 Samples treated with LactiSAL had a reduction in S. Typhimurium and E. coli
Bosilevac, J., X. Nou, G. Barkocy-Gallagher, T. Arthur, and M. Koohmaraie. 2006. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157 : H7 on preevisceration beef carcasses. Journal of Food Protection 69: 1808-1813.  Hot Carcass Beef APC
Enterobacteriaceae
Escherichia coli O157:H7		 (i) Hot Water
(ii) Lactic Acid		 Bactericidal (i) Hot Water Wash
Time: 5.5s
Temperature: 74°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(ii) Lactic Acid Spray
Time: NE
Temperature: 42°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Hot Water Wash
Time: 5.5s
Temperature: 74°C

(ii) Lactic Acid Spray
Temperature: 42°C
Concentration: 2%		 When hot water and lactic acid were used together APC were reduced by 2.2, Enterobacteriaceae by 2.5, and E. coli by 79%
Kochevar, S., J. Sofos, R. Bolin, J. Reagan, and G. Smith. 1997. Steam vacuuming as a pre-evisceration intervention to decontaminate beef carcasses. Journal of Food Protection 60: 107-113.  Hot Carcass Beef APC
TCC		 (i) Steam Vacuuming Bactericidal (i) Steam Vacuuming
Time: 5 - 10s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(ii) Knife Trimming
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Steam Vacuuming
Time: 5 - 10s

(ii) Knife Trimming		 Steam Vacuuming reduced mean APC by 0.57 and TCC by 0.33

Steam vacuuming and knife trimming were similarily effective in removing visual contamination and reducing microbiological counts in all facilities
Bacon, R., K. Belk, J. Sofos, R. Clayton, J. Reagan, and G. Smith. 2000. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. J. Food Prot. 63:1080-1086. Hot Carcass Beef Total Plate Counts (TPC)
Total Coliform Counts (TCC)
Escherichia coli (Generic)		 (i) Steam vacuuming
(ii) Pre-evisceration carcass wash
(iii) Pre-evisceration organic acid solution rinse
(iv) hot water carcass wash
(v) post-evisceration final carcass wash
(vi) post-evisceration organic acid solution		 Bactericidal (i) Steam vacuuming
Temperature: 104 to 110°C
Pressure: 138 to 345 kPa steam, negative 7 to 12 mm of Hg vacuum
Point of application: spot contamination, in a concentrated area of the slaughtering sequence following hide removal (hot carcass)
(ii) Pre-evisceration carcass washing
Time: 6 to 8 s
Temperature: 29 to 38°C water
Pressure: 193 to 331 kPa
Point of application: immediately following steam vacuuming (hot carcass)
(iii) Pre-evisceration application of organic acid solution rinsing (lactic or acetic acid solution)
Time: 2 to 4 s
Temperature: 43 to 60°C
Concentration: 1.6 to 2.6%
Pressure: 317 to 324 kPa
Point of application: following pre-evisceration carcass washing (hot carcass)
(iv) Thermal pasteurizing (water)
Time: 10 to 14 s
Temperature: 71 to 78°C
Pressure: 69 to 228 kPa
Point of application: following zero tolerance final rail inspection (hot carcass)
(v) Final carcass washing (water)
Time: 10 to 14 s
Temperature: 16 to 32°C
Pressure: 483 to 897 kPa
Point of application: following thermal pasteurizing (hot carcass)
(vi) Postevisceration application of organic acid solution rinsing (lactic or acetic acid solution)
Time: 2 to 4 s
Temperature: 43 to 60°C
Concentration: 1.6 to 2.6%
Pressure: 317 to 324 kPa
Point of application: following final carcass washing but immediately before chilling (hot carcass)		 (i) Steam vacuuming
Temperature: 104 to 110°C
Pressure: 138 to 345 kPa steam, negative 7 to 12 mm of Hg vacuum

(ii) Pre-evisceration carcass washing
Time: 6 to 8 s
Temperature: 29 to 38°C water
Pressure: 193 to 331 kPa

(iii) Pre-evisceration application of organic acid solution rinsing (lactic or acetic acid solution)
Time: 2 to 4 s
Temperature: 43 to 60°C
Concentration: 1.6 to 2.6%
Pressure: 317 to 324 kPa

(iv) Thermal pasteurizing (water)
Time: 10 to 14 s
Temperature: 71 to 78°C
Pressure: 69 to 228 kPa

(v) Final carcass washing (water)
Time: 10 to 14 s
Temperature: 16 to 32°C
Pressure: 483 to 897 kPa

(vi) Postevisceration application of organic acid solution rinsing (lactic or acetic acid solution)
Time: 2 to 4 s
Temperature: 43 to 60°C
Concentration: 1.6 to 2.6%
Pressure: 317 to 324 kPa
 		 Multiple hurdle interventions (6) conducted in sequence in some or all of eight commercial facilities.

TPC, TCC, and ECC Counts on carcasses pre-interventions were:
6.1 ot 9.1, 3.0 to 6.0, and 2.6 to 5.3

Counts on carcasses post-interventions were:
3.8 to 7.1, 1.5 to 3.7, 1.0 to 3.0

Post 24-36h carcass chill counts were:
2.3 to 5.3, 0.9 to 1.3, 0.9
Scott, B., X. Yang, I. Geornaras, R. Delmore, D. Woerner, J. Adler, and K. Belk. 2015. Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. Journal of Food Protection 78: 2136-2142. doi:10.4315/0362-028X.JFP-15-194 Hot Carcass Beef Escherichia coli (Generic)
Salmonella spp.		 (i) Lactic Acid  and Citric Acid Blend Bactericidal (i) Lactic and Citric Acid (LCA) Spray
Time: NE
Temperature: 43 and 60°C
Concentration: 1.9 and 2.5%
Volume: NE
Equipment Settings: Commercial Spray Cabinet
Pressure Delivery: 15 and 30 PSI (103.42 and 206.84 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Lactic and Citric Acid (LCA) Spray
Temperature: 43 and 60°C
Concentration: 1.9 and 2.5%
Pressure Delivery: 15 and 30 PSI (103.42 and 206.84 kPa)		 There were no effects due to temperature, pressure, and concentration

All combinations reduced contamination by 0.9 to 1.5 log
 
Carranza, L., M. Lozano, R. Medina, M. Rodarte, J. Espinosa, B. Camacho, and R. Macedo. 2013. Acetic acid as an intervention strategy to decontaminate beef carcasses in mexican commercial slaughterhouse. Food Science and Technology 33: 446-450. doi:10.1590/S0101-20612013005000065 Hot Carcass Beef TPC
TCC
Fecal coliform		 (i) Acetic Acid Spray Bactericidal (i) Acetic Acid Spray
Time: 15 or 60s
Temperature: NE
Concentration: 1.9 and 2.5%
Volume: NE
Equipment Settings: Commercial Spray Cabinet
Pressure Delivery: 10-30 or 1700 PSI (103.42-206.84 or 11,721.09 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Acetic Acid Spray
Time: 15 or 60s
Concentration: 1.9 and 2.5%
Pressure Delivery: 10-30 or 1700 PSI (103.42-206.84 or 11,721.09 kPa)		 Acetic Acid Sprayed at a lower pressure for a longer amount of time (10-30 PSI, 60s) had greater reductions in TPC, TCC, and FC than acetic acid sprayed at a higher pressure for a a shorter time (1700 PSI, 15s)
Bell, K., C. Cutter, and S. Sumner. 1997. Reduction of foodborne micro-organisms on beef carcass tissue using acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes.
Food Microbiology. 14, 439–448.		 Hot Carcass Beef Escherichia coli (Generic)
Listeria innocua
Salmonella Wentworth		 (i) Acetic Acid Spray
(ii) Sodium bicarbonate
(iii) Hydrogen Peroxide		 Bactericidal (i) Acetic Acid Spray
Time: 15s
Temperature: 25°C
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 80 PSI (551.58 KPA)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(ii) Sodium Bicarbonate Spray
Time: 15s
Temperature: 25°C
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 80 PSI (551.59 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass

(iii) Hydrogen Peroxide Spray
Time: 15s
Temperature: 25°C
Concentration: 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 80 PSI (551.59 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Acetic Acid Spray
Time: 15s
Temperature: 25°C
Concentration: 1%
Pressure Delivery: 80 PSI (551.58 kPa)

(ii) Sodium Bicarbonate Spray
Time: 15s
Temperature: 25°C
Concentration: 1%
Pressure Delivery: 80 PSI (551.58 kPa)

(iii) Hydrogen Peroxide Spray
Time: 15s
Temperature: 25°C
Concentration: 3%
Pressure Delivery: 80 PSI (551.58 kPa)		 The combination of Acetic Acid and hydrogen peroxide resulted in the greatest reduction in E. coli (3.97), L. innocua (3.05), and S. wentworth (3.37)
 
Castillo, A., L. Lucia, K. Goodson, J. Savell, and G. Acuff. 1998. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Prot. 61:823-828. Hot Carcass Beef Salmonella Typhimurium
Escherichia coli O157:H7
APC
Enterobacteriaceae
Total Coliforms (TCC)
Thermotolerant coliforms
Escherichia coli (Generic)		 (i) water wash
(ii) water wash followed by hot (95°C) water spray
(iii) water wash followed by warm (55°C) 2% lactic acid spray
(iv) water wash followed by hot water spray followed by lactic acid spray
(v) water wash followed by lactic acid spray followed by hot water spray
(vi) trim
(vii) trim followed by hot water spray,
(viii) trim followed by lactic acid spray
(ix) trim followed by hot water spray followed by lactic acid spray
(x) trim followed by lactic acid spray followed by hot water spray		 Bactericidal (i) High-pressure Water Wash (two-step process, identified as [a] and [b] below)
Time: (a) 90s (b) 9s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: (a) 90s hand-spray, (b) 9s automated spray
Pressure Delivery: (a) 10 PSI (69 kPa) hand-spray for 90 s, followed by (b) 250 PSI (1.72 MPa) for 4s increasing to 400 PSI (2.76 MPa) within 2s, and holding for 3s to total 9s
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
(ii) Hot Water Spray
Time: 5s
Temperature: 95°C
Concentration: NE
Volume: NE
Equipment Settings: Flat spray nozzle at a distance of 12.5 cm
Pressure Delivery: 24 PSI
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
(iii) Lactic Acid Spray
Time: 11s
Temperature: 55°C
Concentration: 2%
Volume: 200mL
Equipment Settings: NE
Pressure Delivery: 40 PSI (276 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
(iv) Trimming
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Trimming of all visible fecal contamination, depth of 0.5 to 1 cm
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)		 (i) High-pressure Water Wash (two-step process, identified as [a] and [b] below)
Time: (a) 90s (b) 9s
Equipment Settings: (a) 90s hand-spray, (b) 9s automated spray
Pressure Delivery: (a) 10 PSI (69 kPa) hand-spray for 90 s, followed by (b) 250 PSI (1.72 MPa) for 4s increasing to 400 PSI (2.76 MPa) within 2s, and holding for 3s to total 9s

(ii) Hot Water Spray
Time: 5s
Temperature: 95°C
Equipment Settings: Flat spray nozzle at a distance of 12.5 cm
Pressure Delivery: 24 PSI (166 kPa)

(iii) Lactic Acid Spray
Time: 11s
Temperature: 55°C
Concentration: 2%
Volume: 200mL
Pressure Delivery: 40 PSI (276 kPa)

(iv) Trimming
Treatment Application Type (spray/wash): Trimming of all visible fecal contamination, depth of 0.5 to 1 cm
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)		 Water wash or trimming along produced lower reductions than interventions applied in combinations.

Applying hot water before lactic acid is consistently more effective than applying lactic acid before hot water.

Log reductions for indicators were not different than those for pathogens that the use of indicator microoganisms for validation studies.
Castillo, A., L. Lucia, K. Goodson, J. Savell, and G. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62:146-151. Hot Carcass Beef Aerobic Plate Counts (APC)
Enterobacteriaceae
Total Coliforms (TCC)
Thermotolerant coliforms
Escherichia coli (Generic)		 (i) Steam vacuuming
(ii) Steam vacuuming + hot water
(iii) Steam vacuuming + lactic acid
(iv) Steam vacuuming + hot water + lactic acid
(v) Steam vacuuming + lactic acid + hot water		 Bactericidal (i) Steam vacuuming (spot-cleaning)
Time: approximately 6 seconds
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Kentmaster Vac-San I, applied in three consecutive passes
Pressure Delivery: NE
Treatment Application Type (spray/wash): manual steam vacuum, spot cleaning
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
(ii) Hot Water Spray
Time: 5s
Temperature: 95°C
Concentration: NE
Volume: NE
Equipment Settings: Flat spray nozzle at a distance of 12.5 cm
Pressure Delivery: 24 PSI (166 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
(iii) Lactic Acid Spray
Time: 11s
Temperature: 55°C
Concentration: 2%
Volume: 200mL
Equipment Settings: NE
Pressure Delivery: 40 PSI (276 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)		 (i) Steam vacuuming (spot-cleaning)
Time: approximately 6 seconds
Equipment Settings: Kentmaster Vac-San I, applied in three consecutive passes

(ii) Hot Water Spray
Time: 5s
Temperature: 95°C
Equipment Settings: Flat spray nozzle at a distance of 12.5 cm
Pressure Delivery: 24 PSI (166 kPa)

(iii) Lactic Acid Spray
Time: 11s
Temperature: 55°C
Concentration: 2%
Volume: 200mL
Pressure Delivery: 40 PSI (276 kPa)		 All treatments significantly significantly reduced the numbers of each type of bacteria on beef carcass surfaces.

Steam vacuuming alone was not as effective as steam vacuuming in combination with other sanitzing measures.

Bacteria translocated by use of steam vacuuming was most effectively reduced by following with hot water and then lactic acid.
Castillo, A., L. Lucia, D. Roberson, T. Stevenson, I. Mercado, and G. Acuff. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Prot. 64:58-62. Hot Carcass
Cold Carcass		 Beef Escherichia coli O157:H7
Salmonella Typhimurium		 Pre-chill hot water wash or hot water wash + lactic acid spray
and
Post-chill lactic acid spray		 Bactericidal (i) Pre-chill hot water wash
Time: NE
Temperature: NE
Concentration :NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid  spray only; no hot water wash parameters were described)
Time: 15s
Temperature: 55°C
Concentration: 2%
Volume: 250ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): hot water wash + lactic acid spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(iii) Post-chill Lactic Acid Spray
Time: 30s
Temperature: 55°C
Concentration: 4%
Volume: 500mL per outside round
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold carcass
Other: 		 (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid  spray only; no hot water wash parameters were described)
Time: 15s
Temperature: 55°C
Concentration: 2%

(iii) Post-chill Lactic Acid Spray
Time: 30s
Temperature: 55°C
Concentration: 4%
 		 Pre-chill treatments reduced both pathogens by 3.3 to 3.4 logs (water wash only) to 5.2 log (water wash + lactic acid).

Post-chill lactic acid spray produced additional reductions of 2.0 to 2.4 and 1.6 to 1.9 logs of E. coli O157:H7 and Salmonella Typhumurium, respectively.
Delmore, L., J. Sofos, G. Schmidt, and G. Smith. 1998. Decontamination of inoculated beef with sequential spraying treatments. J. Food Sci. 63:890-893. Hot Carcass Beef Escherichia coli (Generic) (i) Pre-evisceration water wash
(ii) Acetic acid rinse
(iii) Water wash ("final wash")
(iv) Hot water wash
(v)  Pre-evisceration water wash + acetic acid rinse
(vi) Final wash + acetic acid rinse
(vii) Final wash + hot water wash
(viii) Pre-evisceration water wash + acetic acid rinse + final wash
(viiii) Pre-evisceration water wash + acetic acid rinse + final wash + acetic acid rinse
(x) Pre-evisceration water wash + acetic acid rinse + final wash + hot water wash
 		 Bactericidal (i) Water wash ("pre-evisceration")
Time: 5.6s
Temperature: 21-54°C
Concentration: NE
Volume: 9.5L per minute
Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute.
Pressure Delivery: 345 kPa (50 PSI)
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
Other: tap water

(ii) Acetic acid rinse
Time: 5.6s
Temperature: 38-54°C
Concentration: 2%
Volume: 9.5L per minute
Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute.
Pressure Delivery: 207 kPa (30 PSI)
Treatment Application Type (spray/wash): rinse
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
Other:

(iii) High pressure water wash ("final wash")
Time: 20s
Temperature: 21-54°C
Concentration: NE
Volume: 9.5L per minute
Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute.
Pressure Delivery: 2069 kPa (300 PSI)
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
Other: tap water

(iv) Hot water wash
Time: 5.6s
Temperature: 80°C
Concentration: NE
Volume: 9.5L per minute
Equipment Settings: Nozzle was 25cm from tissue surface; 3-hp single phase motor with a positive pump, spraying bar oscillation control set to 100 oscilaltions/minute.
Pressure Delivery: 207 kPa (30 PSI)
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass pieces (to simulate whole hot carcass)
Other: tap water		 (i) Water wash ("pre-evisceration")
Time: 5.6s
Temperature: 21-54°C
Pressure Delivery: 345 kPa (50 PSI)

(ii) Acetic acid rinse
Time: 5.6s
Temperature: 38-54°C
Concentration: 2%
Pressure Delivery: 207 kPa (30 PSI)

(iii) High pressure water wash ("final wash")
Time: 20s
Temperature: 21-54°C
Concentration: NE
Pressure Delivery: 2069 kPa (300 PSI)

(iv) Hot water wash
Time: 5.6s
Temperature: 80°C
Pressure Delivery: 207 kPa (30 PSI)		 High-contamination levels (5.4 to 7.9 log)
Treatments reduced APCs and generic E. coli by 1.2 to 2.9 and 1.1 to 4.3 logs, respectively.

Low-contamination levels (3.4 to 3.7 log)
Treatments reduced APCs and generic E. coli by 0.0 to 1.0 and 0.4 to 1.7 logs, respectively.

Generally, combinations involving multiple treatments were more effectve than single treatments.
Dorsa, W., C. Cutter, G. Siragusa, and M. Koohmaraie. 1996. Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer. J. Food Prot. 59:127-135. Hot Carcass Beef
Lamb		 Aerobic Plate Count (APC)
Coliforms
Escherichia coli (Generic)

(inoculum was a fecal slurry with mATP test results > 15,000 relative light units)		 (i) Water spray wash - sheep
(ii) Water and steam combination - sheep
(iii) Hot water washes - beef
(iv) Vacuum and steam combinations - beef		 Bactericidal (ia) Water spray wash (sheep)
Time: 10 s
Temperature: 15.6, 54.4, and 82.2°C
Concentration: NE
Volume: NE
Equipment Settings: 12 passes over each carcass half; 30 cm from surface
Pressure Delivery: 75 PSI
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass
Other:

(ii) Water and steam combination (sheep)
(iia) Water spray wash
Time: 10 s
Temperature: 15.6, 54.4, and 82.2°C
Concentration: NE
Volume:
Equipment Settings: 12 passes over each carcass half; 30 cm from surface
Pressure Delivery: 75 PSI
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass
Other:

(iib) Air dry step conducted after wash
Time: 1 minute
Temperature: Ambient
Concentration: NE
Volume: NE
Equipment Settings: 5 cm from surface; through a 9.5 mm, 200 PSI air line and dispersion head nozzle
Pressure Delivery: 120 PSI
Treatment Application Type (spray/wash): air dry
Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass
Other:

(iic) Steam step conducted after air dry step
Time: 30 s
Temperature: Ambient
Concentration: NE
Volume: NE
Equipment Settings: 18 rpm carcass rotation
Pressure Delivery: 120 PSI
Treatment Application Type (spray/wash): steam filled chamber
Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass
Other:

(iid) Water spray after steam step
Time: 10 s
Temperature: 15.6°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot sheep carcass
Other:


(iii) Hot water washes - beef
(iiia) Hot water low pressure wash
Time: 12 s
Temperature: 72°C (hot)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (low)
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass
Other:

(iiib) Warm water high pressure water wash
Time: 12 s
Temperature: 30°C (warm)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 125 PSI (high)
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim):  short plates to represent hot beef carcass
Other:

(iiic) Hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim):  short plates to represent hot beef carcass
Other:

(iiid) Warm water high pressure wash followed by hot water low pressure wash
Time: 12 s
Temperature:  30°C (warm) folowed by 72°C (hot)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 125 PSI (high) followed by 20 PSI (low)
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim):  short plates to represent hot beef carcass
Other:

(iv) Vacuum treatments (beef)
(iva) Vacuum only
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): vacuum
Point of Application (hot cx, cold cx, subprimal, trim): short plates to represent hot beef carcass
Other: Kentmaster steam-vacuum sanitizer

(ivb) Hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)
Treatment Application Type (spray/wash): spray wash
Point of Application (hot cx, cold cx, subprimal, trim):  short plates to represent hot beef carcass
Other:

(ivc) Vacuum followed by hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)
Treatment Application Type (spray/wash): vacuum + spray wash
Point of Application (hot cx, cold cx, subprimal, trim):  short plates to represent hot beef carcass
Other: Kentmaster steam-vacuum sanitizer		 (ia) Water spray wash (sheep)
Time: 10 s
Temperature: 15.6, 54.4, and 82.2°C
Equipment Settings: 12 passes over each carcass half; 30 cm from surface
Pressure Delivery: 75 PSI

(ii) Water and steam combination (sheep)
(iia) Water spray wash
Time: 10 s
Temperature: 15.6, 54.4, and 82.2°C
Equipment Settings: 12 passes over each carcass half; 30 cm from surface
Pressure Delivery: 75 PSI

(iib) Air dry step conducted after wash
Time: 1 minute

(iic) Steam step conducted after air dry step
Time: 30 s
Equipment Settings: 18 rpm carcass rotation
Pressure Delivery: 120 PSI

(iid) Water spray after steam step
Time: 10 s
Temperature: 15.6°C

(iii) Hot water washes - beef
(iiia) Hot water low pressure wash
Time: 12 s
Temperature: 72°C (hot)
Pressure Delivery: 20 PSI (low)

(iiib) Warm water high pressure water wash
Time: 12 s
Temperature: 30°C (warm)
Pressure Delivery: 125 PSI (high)

(iiic) Hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)

(iiid) Warm water high pressure wash followed by hot water low pressure wash
Time: 12 s
Temperature:  30°C (warm) folowed by 72°C (hot)
Pressure Delivery: 125 PSI (high) followed by 20 PSI (low)

(iv) Vacuum treatments (beef)
(iva) Vacuum only

(ivb) Hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)

(ivc) Vacuum followed by hot water low pressure wash followed by warm water high pressure water wash
Time: 12 s
Temperature: 72°C (hot) followed by 30°C (warm)
Pressure Delivery: 20 PSI (low) followed by 125 PSI (high)
Treatment Application Type (spray/wash): vacuum + spray wasH		 KEY FINDINGS:

On sheep carcasses:
82.2°C water spray wash and 82.2°C water spray wash followed by steam reduced experimentally contamination product counts as much as 4 logs.

On beef carcasses:
Hot water low pressure followed by warm water high pressure water wash treatment was found to be most effective. Resulting in 2.7, 3.3, and 3.4 log reductions for APC, coliforms, and E. coli,  respectively.

When steam vacuum was with hot water low pressure followed by warm water high pressure water wash treatment reductions were 3.1, 4.2, and 4.3 logs  for APC, coliforms, and E. coli,  respectively.
Gill, C., and J. Bryant. 1997. Decontamination of carcasses by vacuum hot water cleaning and steam pasteurizing during routine operations at a beef packing plant. Meat Sci. 47:267-276. Hot carcass Beef Aerobic Plate Count (APC)
Coliforms
Escherichia coli (Generic)		 (i) Vacuum-hot water clean
(ii) Pasteurizing
(iii) Spray chilling (cooling)		 Bactericidal (i) Vacuum with hot water and steam
Time:  NE
Temperature: > 82°C water and steam
Concentration: NE
Volume: NE
Equipment Settings: > 175 mm Hg line vacuum
Pressure Delivery: NE
Treatment Application Type (spray/wash): vacuum with hot water and steam continuously applied to carcass surface via vaccum head
Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses
Other: Vac-San; Kentmaster

(ii) Carcass side pasteurization
Time:  6.5 s
Temperature: 105°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): air dry followed by pastuerization via sealed, pressurized steam chamber
Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses
Other:

(iii) Spray cooling
Time: See below.
Temperature:See below.
Concentration: NE
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray cooling
Point of Application (hot cx, cold cx, subprimal, trim): hot carcasses
Other: Beef sides were sprayed periodically with approximately 4°C  water while 2°C air was blown until 8 h after all carcasses entered the chiller.  Spraying was then discontinued and the air temperature was reduced to -5°C. 		 (i) Vacuum with hot water and steam
Temperature: > 82°C water and steam
Equipment Settings: > 175 mm Hg line vacuum

(ii) Carcass side pasteurization
Time:  6.5 s
Temperature: 105°C

(iii) Spray cooling
Other: Beef sides were sprayed periodically with approximately 4°C  water while 2°C air was blown until 8 h after all carcasses entered the chiller.  Spraying was then discontinued and the air temperature was reduced to -5°C. 		 Vacuum-hot water clean
Generally reduced microbiological counts by 0.5 log or less.

Pasteurizing
Reduced APCs by about 1-log and coliforms and E. coli by more than 2-logs.

Cooling
Did not impact APCs, further reduced E. coli and coliforms by approximately 1-log.
Hamby, P., J. Savell, G. Acuff, C. Vanderzant, and H. Cross. 1987. Spray-chilling And carcass decontamination systems using lactic and acetic acid. Meat Sci. 21:1-14. Hot carcass Beef Aerobic Plate Count (APC) (i) Intermittent spray chilling
(ia) water only
(ib) 1% acetic acid
(ic) 1% lactic acid
(ii) Single spray chilling
(iia) 1% acetic acid
(iib) 1% lactic acid		   (ia) Intermittent spray chilling - water only
Time: Two 30 s sprays per hour for 12 h
Temperature: NE
Concentration: 1%
Volume: 1.9L per minute
Equipment Automated sprayer, 11 nozzels, 1 m from carcass surface
Pressure Delivery: 345 kpa
Treatment Application Type (spray/wash): spray chill (cooling)
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(ib-c) Intermittent spray chilling - acetic acid or lactic acid
Time: Two 30 s sprays per hour for 12 h
Temperature: NE
Concentration: 1%
Volume: 350 mL per side per 30s
Equipment Settings: hands prayer, nozzle 90 cm from product surface
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray chill (cooling)
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(ii) Single spray treatent - acetic acid or lactic acid
Time: one 30s spray after hot carcasses entered chill cooler
Temperature: NE
Concentration: 1%
Volume: 350 mL per side
Equipment Settings: handsprayer, nozzle 90 cm from product surface
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:		 (ia) Intermittent spray chilling - water only
Time: Two 30 s sprays per hour for 12 h
Concentration: 1%
Volume: 1.9L per minute
Pressure Delivery: 345 kpa


(ib-c) Intermittent spray chilling - acetic acid or lactic acid
Time: Two 30 s sprays per hour for 12 h
Concentration: 1%
Volume: 350 mL per side per 30s

(ii) Single spray treatent - acetic acid or lactic acid
Time: one 30s spray after hot carcasses entered chill cooler
Concentration: 1%
Volume: 350 mL per side		 Intermittent spray chilling using 1% acetic acid
or 1% lactic acid resulted in 1.8 to 4.3-log difference in APCs between treated and control sides that were fabricated, vacuum-packaged, and storeed 28d at 2°C in high-oxygen barrier film. However, 48 h after treatment the difference between treated and control samples was 0.8 to 2.4 logs.
Hardin, M., G. Acuff, L. Lucia, J. Oman, and J. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. J. Food Prot. 58:368-374. Hot carcass Beef Escherichia coli O157:H7
Salmonella Typhimurium		 (i) trimming of the fecal contamination per USDA-FSIS regulations

(ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet

(iii) water wash (as in treatment b) followed by a 2% lactic acid spray

(iv) water wash (as in treatment b) followed by a 2% acetic acid spray.		 Bactericidal (i) trimming of the fecal contamination per USDA-FSIS regulations
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): hot cx
Other: A cut was made about 2.5 cm outside the visibly contaminated surface at one comer of the 4oo-cm2 area, and then a sterile meat hook was used to grasp and pull the contaminated surface away as a knife (15.24-cm boning knife, sterilized before trimming each 4oo-cm2 surface) cut just under the surface (0.5 to 1 cm). The carcass surface region was trimmed to remove all visually apparent fecal contamination.

(ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet
Time: 90 s; 5 s
Temperature: 35 ºC for both
Concentration: NE
Volume: 1.5 L; 5 L
Equipment Settings: 5 cm from the carcass surface region in a drenching spray from the highest point of the surface downwards; carcass spray cabinet: hanging the carcass surface region so that the contaminated surface was approx. 33 cm from the top spray nozzle.
Pressure Delivery: 68.9 kPa; 1723.69 - 2757.9 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot cx

(iii) water wash (as in treatment b) followed by a 2% lactic acid spray
Time: 11 s
Temperature: 55 ºC
Concentration: 2%, pH 2.2
Volume: 200 mL
Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region.
Pressure Delivery: 275.79 kPa
Treatment Application Type (spray/wash):spray
Point of Application (hot cx, cold cx, subprimal, trim): hot cx

(iv) water wash (as in treatment b) followed by a 2% acetic acid spray
Time: 11 s
Temperature: 55 ºC
Concentration: 2%, pH 2.5
Volume: 200 mL
Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region.
Pressure Delivery: 275.79 kPa
Treatment Application Type (spray/wash):spray
Point of Application (hot cx, cold cx, subprimal, trim): hot cx		 (i) trimming of the fecal contamination per USDA-FSIS regulations
Point of Application (hot cx, cold cx, subprimal, trim): hot cx
Other: A cut was made about 2.5 cm outside the visibly contaminated surface at one corner of the 4oo-cm2 area, and then a sterile meat hook was used to grasp and pull the contaminated surface away as a knife (15.24-cm boning knife, sterilized before trimming each 4oo-cm2 surface) cut just under the surface (0.5 to 1 cm). The carcass surface region was trimmed to remove all visually apparent fecal contamination.

(ii) water washing of the contaminated area by hand- spraying followed by washing in an automated spray cabinet
Time: 90 s; 5 s
Temperature: 35 ºC for both
Volume: 1.5 L; 5 L
Equipment Settings: 5 cm from the carcass surface region in a drenching spray from the highest point of the surface downwards; carcass spray cabinet: hanging the carcass surface region so that the contaminated surface was approx. 33 cm from the top spray nozzle.
Pressure Delivery: 68.9 kPa; 1723.69 - 2757.9 kPa

(iii) water wash (as in treatment b) followed by a 2% lactic acid spray
Time: 11 s
Temperature: 55 ºC
Concentration: 2%, pH 2.2
Volume: 200 mL
Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region.
Pressure Delivery: 275.79 kPa

(iv) water wash (as in treatment b) followed by a 2% acetic acid spray
Time: 11 s
Temperature: 55 ºC
Concentration: 2%, pH 2.5
Volume: 200 mL
Equipment Settings: Following previously described water washes, the carcass surface region was turned 90º and resuspended from the adjustable hook within the spray cabinet. Sprayed from a distance of 80 cm from the carcass surface region.
Pressure Delivery: 275.79 kPa		 All treatments significantly reduced levels of pathogens.

Decontamination was impacted by carcass region; the inside round was the most difficult to decontaminate, regardless of treatment.

Overall, lactic acid was significantly more effective at reducing E. coli O157:H7 than acetic acid. Differences between the abilities of the acids to reduce Salmonella were less pronounced. 
Kalchayanand, N., T. Arthur, J. Bosilevac, J. Schmidt, R. Wang, S. Shackelford, and T. Wheeler. 2012. Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7. J. Food Prot. 75:1207-1212. Hot Carcass Beef Aerobic Plate Counts (APC)
Escherichia coli (STEC O26, O45, O103, O111, O121, O145, O157:H7)		 (i) Acidified Sodium Chlorite
(ii) Peroxyacetic Acid
(iii) Lactic Acid
(iv) Hot Water		 Bactericidal (i) Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1000 ppm
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. , 17 cm
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(ii) Peroxyacetic Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 200 ppm
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. , 17 cm
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(iii) Lactic Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 300 ppm
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. , 17 cm
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(iv) Hot Water
Time: 15 s
Temperature: 85 °C
Concentration: NE
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. , 17 cm
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: 		 (i) Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1000 ppm
Pressure Delivery: 20 PSI (138 kPa)

(ii) Peroxyacetic Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 200 ppm
Pressure Delivery: 20 PSI (138 kPa)

(iii) Lactic Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 300 ppm
Pressure Delivery: 20 PSI (138 kPa)

(iv) Hot Water
Time: 15 s
Temperature: 85 °C
Pressure Delivery: 20 PSI (138 kPa)		 Following the antimicrobial treatments both control and treated fresh beef flanks were either enumerated immediately or were stored for 48 h at 4 °C before enumeration. 

Spray treatments with hot water were the most effective, resulting in mean pathogen reductions of 3.2 to 4.2 log units followed by lactic acid.

Peroxyacetic acid had an intermediate effect

acidified sodium chlorite was least effectice 
Kalchayanand, N., T. Arthur, J. Bosilevac, J. Schmidt, R. Wang, S. Shackelford, and T. Wheeler. 2015. Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef. J. Food Prot. 78:503-510. Hot Carcass Beef Escherichia coli (STEC)
Salmonella
Aerobic Plate Counts (APC)
Enterobacteriaceae		 (i) Hypobromous Acid
(ii) Neutral Acidified Sodium Chlorite
(iii) CAB-1
(iv) CAB-2		 Bactericidal (i) Hypobromous Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 300 ppm
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 6.7
(ii) Neutral Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 6.5
(iii) CAB-1
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 2% Citrilow
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 1.8
(iv) CAB-2
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1:50 FreshFx
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 1.8		 (i) Hypobromous Acid
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 300 ppm
Pressure Delivery: 20 PSI (138 kPa)

(ii) Neutral Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide 
Pressure Delivery: 20 PSI (138 kPa)

(iii) CAB-1
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 2% Citrilow
Pressure Delivery: 20 PSI (138 kPa)

(iv) CAB-2
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1:50 FreshFx
Pressure Delivery: 20 PSI (138 kPa)		 Following the antimicrobial treatments both control and treated fresh beef flanks were either enumerated immediately or were stored for 48 h at 4 °C before enumeration.

All compounds caused 0.7 to 2.0 log units reductions of STEC, Salmonella, APC, and Enterobacteriaceae
Logue, C., J. Sheridan, and D. Harrington. 2005. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage. J. Appl. Microbiol. 98:741-751. Hot Carcass Beef Aerobic Plate Counts (APC)
Escherichia coli (STEC O26, O45, O103, O111, O121, O145, O157:H7)		 (i) Acidified Sodium Chlorite
(ii) Peroxyacetic Acid
(iii) Lactic Acid
(iv) Hot Water		 Bactericidal (i) Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 300 ppm
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. , 17 cm
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 6.7
(ii) Neutral Acidified Sodium Chlorite
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1,000 ppm of sodium chlorite and 24 ppm chlorine dioxide
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 6.5
(iii) CAB-1
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 2% Citrilow
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 1.8
(iv) CAB-2
Time: 15 s
Temperature: 22 to 25 °C
Concentration: 1:50 FreshFx
Volume: NE
Equipment Settings: SS5010 Spray Systems Co. 
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 1.8		    
Prasai, R., G. Acuff, L. Lucia, D. Hale, J. Savell, and J. Morgan. 1991. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. J. Food Prot. 54:868-872. Hot Carcass Beef Aerobic Plate Counts (APC)
Salmonella
Listeria monocytogenes		 Lactic Acid Spray Bactericidal Time: 35 s
Temperature: 55°C
Concentration: 1% L-lactic acid
Volume: 500mL per carcass for after dehiding, 500mL per side for post-evisceration
Equipment Settings:
Pressure Delivery: 40 psi
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
(i) immediately after dehiding, pre-evisceration
(ii) post-evisceration, pre-chilling
(iii) both after dehiding and post-evisceration
(iv) Control - not sprayed
Other: pH 2.8, sprayed from a distance of 80 cm		 Time: 35 s
Temperature: 55°C
Concentration: 1% L-lactic acid
Volume: 500mL per carcass for after dehiding, 500mL per side for post-evisceration
Pressure Delivery: 40 psi
Treatment Application Type (spray/wash): Spray
Other: pH 2.8, sprayed from a distance of 80 cm		 No Salmonella samples were isolated, and Listeria was only found on 4 samples from control carcasses, so this study could not show effects of lactic acid on these organisms

All treated samples were usually at least 1.0 log lower than control samples in APC.
The greatest reductions occured in carcasses treated with lactic acid (ii) after evisceration and (iii) both after dehiding and after evisceration, which reduced APC by over 90%
Suggests that lactic acid post-evisceration is the best method for safety, ease, and economic considerations.

After 72 h of storage, the counts were comparable to the 0h numbers, showing no delayed action of lactic acid
Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell and G. R. Acuff. 1998. Use of hot water for beef carcass decontamination. J. Food Prot. 61:19-25. Hot carcass Beef Escherichia coli O157:H7
Salmonella Typhimurium
Aerobic plate counts (APC)
Coliforms
Thermotolerant coliforms		 (i) Warm carcass wash 5 min after contamination with feces

(ii) warm carcass wash 20 to 30 min after contamination with feces

(iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces

(iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces		 Bactericidal (i) Warm carcass wash 5 min after contamination with feces (warm carcass wash was a two-step procedure)
Time: 90 s; 9 s
Temperature: approx. 25 ºC; 35 ºC
Concentration: NE
Volume: 1.5 L; 5 L
Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet.
Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa
Treatment Application Type (spray/wash): spray and wash
Point of Application (hot cx, cold cx, subprimal, trim): hot cx

(ii) Warm carcass wash 20 to 30 min after contamination with feces (warm carcass wash was a two-step procedure)
Time: 90 s; 9 s
Temperature: approx. 25 ºC; 35 ºC
Concentration: NE
Volume: 1.5 L; 5 L
Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet.
Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa
Treatment Application Type (spray/wash): spray and wash
Point of Application (hot cx, cold cx, subprimal, trim): hot cx

(iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces  (warm water procedure outlined above)
Time: 5 s
Temperature: 97 ºC
Concentration: NE
Volume: 14.4 L/min.
Equipment Settings: The spray nozzle delivered 46 º  continuous fan of water from an orfice with an equivalent diameter of 43.7 mm
Pressure Delivery: 165 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot cx

(iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces  (warm water procedure outlined above)
Time: 5 s
Temperature: 97 ºC
Concentration: NE
Volume: 14.4 L/min.
Equipment Settings: The spray nozzle delivered 46 º  continuous fan of water from an orfice with an equivalent diameter of 43.7 mm
Pressure Delivery: 165 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot cx		 (i) Warm carcass wash 5 min after contamination with feces (warm carcass wash was a two-step procedure)
Time: 90 s; 9 s
Temperature: approx. 25 ºC; 35 ºC
Volume: 1.5 L; 5 L
Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet.
Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa

(ii) Warm carcass wash 20 to 30 min after contamination with feces (warm carcass wash was a two-step procedure)
Time: 90 s; 9 s
Temperature: approx. 25 ºC; 35 ºC
Volume: 1.5 L; 5 L
Equipment Settings: Initial: low pressure manual wash to remove gross fecal matter. Secondary: high pressure wash in an automated spray cabinet.
Pressure Delivery: 69 kPa; 1.72 - 2.76 MPa

(iii) warm carcass wash followed by treatment with hot water 5 min after contmaintion with feces  (warm water procedure outlined above)
Time: 5 s
Temperature: 97 ºC
Volume: 14.4 L/min.
Equipment Settings: The spray nozzle delivered 46 º  continuous fan of water from an orfice with an equivalent diameter of 43.7 mm
Pressure Delivery: 165 kPa

(iv) warm carcass wash followed by treatment with hot water 20 to 30 min after contamination with feces (warm water procedure outlined above)
Time: 5 s
Temperature: 97 ºC
Volume: 14.4 L/min.
Equipment Settings: The spray nozzle delivered 46 º  continuous fan of water from an orfice with an equivalent diameter of 43.7 mm
Pressure Delivery: 165 kPa		 All treatments significantly reduced levels of pathogens from fecal contamination of carcass surface regions compared to the initial inoculation level.

Treatments provided mean reductions of initial counts for E. coli O157:H7 and S. Typhimurium of 3.7 and 3.8 log, APC reductions 0f 2.9 log, and coliforms and thermotolerant coliforms by 3.3 log.

Hot water efficacy was different by carcass surface region, but not impacted by delaying the treatment. 
Arthur, T. M., N. Kalchayanand, J. M. Bosilevac, D. M. Brichta-Harhay, S. D. Shackelford, J. L. Bono, T. L. Wheeler, and M. Koohmaraie. 2008. Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7. J. Food Prot. 71:2177-2181. Hot Carcass Beef Salmonella Newport
Salmonella Typhimurium
Escherichia coli O157:H7		 (i) Acetic Acid
(ii) Electrolyzed Oxidizing Water
(iii) FreshFX
(iv) Hot Water
(v) Lactic Acid
(vi) Ozonated Water		 Bactericidal (i) Acetic Acid
Time: 20 s
Temperature: NE
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(ii) Electrolyzed Oxidizing Water
Time: 20 s
Temperature: NE
Concentration: 60 ppm of chlorine wht 1,190 mV of oxidation-reduction potential
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 2.8
(iii) FreshFX
Time: 20 s
Temperature: NE
Concentration: 1:50
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: pH 1.6
(iv) Hot Water
Time: 20 s
Temperature: 74 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(v) Lactic Acid
Time: 20 s
Temperature: NE
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other:
(vi) Ozonated Water
Time: 20 s
Temperature: NE
Concentration: 6.0 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172 kPa)
Treatment Application Type (spray/wash):Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prerigor Beef Flanks (to stimulate whole hot carcass)
Other: 		 (i) Acetic Acid
Time: 20 s
Concentration: 2%
Pressure Delivery: 25 PSI (172 kPa)

(ii) Electrolyzed Oxidizing Water
Time: 20 s
Concentration: 60 ppm of chlorine wht 1,190 mV of oxidation-reduction potential
Pressure Delivery: 25 PSI (172 kPa)

(iii) FreshFX
Time: 20 s
Concentration: 1:50
Pressure Delivery: 25 PSI (172 kPa)

(iv) Hot Water
Time: 20 s
Temperature: 74 °C
Pressure Delivery: 25 PSI (172 kPa)

(v) Lactic Acid
Time: 20 s
Concentration: 2%
Pressure Delivery: 25 PSI (172 kPa)

(vi) Ozonated Water
Time: 20 s
Concentration: 6.0 ppm
Pressure Delivery: 25 PSI (172 kPa)		 These results indicate that neither the drug resistance status of a particular Salmonella strain nor the likelihood that a particular E. coli O157:H7 strain will cause human illness influences the antimicrobial efficacy of the interventions utilized by the modern beef processing plants. 
Arthur, T. M., J. M. Bosilevac, D. M. Brichta-Harhay, N. Kalchayanand, S. D. Shackelford, T. L. Wheeler, and M. Koohmaraie. 2007. Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter. J. Food Prot. 70:1076-1079. Hide Beef Escherichia coli O157:H7
Salmonella		 (i) Hide Wash Cabinet followed by a chlorine spray Bactericidal (i) Water Wash
Time: 25-97s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Commercial Wash Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hide
Other:

(ii) Chlorine Spray
Time: NE
Temperature: NE
Concentration: 100-200 ppm
Volume: NE
Equipment Settings: Commercial Wash Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Hide
Other: 		 (i) Water Wash
Time: 25-97s

(ii) Chlorine Spray
Concentration: 100-200 ppm		 The hide wash was effective in reducing Salmonella and E. coli O157:H7
Carpenter, C., J. Smith, and J. Broadbent. 2011. Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Science 88(2):256-260. (Article) doi: 10.1016/j.meatsci.2010.12.032 Refrigerated Carcass Beef
Escherichia coli O157:H7		 (i) Acetic Acid Spray
(ii) Lactic Acid Spray
(iii) Levulinic Acid Spray		 Bacteriostatic (i) Acetic Acid Spray
Time: 20 s
Temperature: 55.4 °C
Concentration: 2 %
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(ii) Lactic Acid Spray
Time: 20 s
Temperature: 55.4 °C
Concentration: 2 %
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(ii) Levuinic Acid Spray
Time: 20 s
Temperature: 55.4 °C
Concentration: 2 %
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(iv) Water
Time: 20 s
Temperature: 55.4 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)		 (i) Acetic Acid
Time: 20 s
Temperature: 55.4°C
Concentration: 2%

(ii) Lactic Acid Spray
Time: 20 s
Temperature: 55.4°C
Concentration: 2%

(iii) Levuinic Acid
Time: 20 s
Temperature: 55.4°C
Concentration: 2%

(iv) Water
Time: 20 s
Temperature: 55.4°C
Concentration: 2%
 		  
Dorsa, W., C. Cutter, and G. Siragusa. 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection 60(6):619-624. (Article)  Subprimals Beef Aerobic Plate Counts (APC)
Lactic Acid Bacteria (LAB)
Escherichia coli O157:H7
Listeria innocua
Clostridium sporogenes
Pseudomonads		 (i) Trisodium Phosphate
(ii) Lactic Acid
(iii) Acetic Acid
(iv) Tap Water		 Bactericidal (i) Trisodium Phosphate
Time: 15 s
Temperature: 30 to 34 °C
Concentration: 2 %
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(ii) Lactic Acid (two different treatments, identifies as [a] and [b] below)
Time: 15 s
Temperature: 30 to 34 °C
Concentration: (a) 1.5%, (b) 3%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(iii) Acetic Acid (two different treatments, identifies as [a] and [b] below)
Time: 15 s
Temperature: 30 to 34 °C
Concentration: (a) 1.5%, (b) 3%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)
(iv) Tap Water
Time: 15 s
Temperature: 30 to 34 °C
Concentration: 2 %
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)		 (i) Trisodium Phosphate
Time: 15 s
Concentration: 12%
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at  30 to 34 °C

(ii) Lactic Acid (two different treatments, identifies as [a] and [b] below)
Time: 15 s
Concentration: (a) 1.5%, (b) 3%
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at  30 to 34 °C

(iii) Acetic Acid (two different treatments, identifies as [a] and [b] below)
Time: 15 s
Concentration: (a) 1.5%, (b) 3%
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at  30 to 34 °C

(iv) Tap Water
Time: 15 sT
Pressure Delivery: 75 to 85 PSI (517 to 586 kPa) at  30 to 34 °C		 Initial APC levels of 5.6 log were reduced by 1.3 to 2 log by Lactic Acid, Acidic Acid and Trisodium Phosphate reduced to <1.3 log throughout 21-day storage
 
Gill, C., and M. Badoni. 2004. Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses. International Journal of Food Microbiology 91(1):43-50. (Article) doi: 10.1016/S0168-1605(03)00329-5 Subprimals Beef Aerobic Plate Counts (APC)
Total Coliforms (TCC)
Escherichia coli (Generic)		 (i) Distilled Water
(ii) Peroxyacetic Acid
(iii) Acidified Sodium Chlorite
(iv) Lactic Acid		 Bactericidal (i) Distilled Water
Time: approximately 6 seconds
Temperature: NE
Concentration: NE
Volume: 50  ml
Equipment Settings: Spray gun; distance of 15 cm
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): brisket pieces (to simulate whole cold carcass)
(ii) Peroxyacetic Acid
Time: approximately 6 seconds
Temperature: NE
Concentration: 0.02%
Volume: 50  ml
Equipment Settings: Spray gun; distance of 15 cm
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass)
(iii) Acidifies Sodium Chlorite
Time: approximately 6 seconds
Temperature: NE
Concentration: 0.16% sodium chrlorite; 2% citric acid (pH: < 3.0)
Volume: 50  ml
Equipment Settings: Spray gun; distance of 15 cm
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass)
(iv) Lactic Acid (two different treatments, identifies as [a] and [b] below)
Time: approximately 6 seconds
Temperature: NE
Concentration: (a) 2%, (b) 4%
Volume: 50  ml
Equipment Settings: Spray gun; distance of 15 cm
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): Brisket pieces (to simulate whole cold carcass)		 (i) Distilled Water
Time: approximately 6 seconds
Volume: 50  ml

(ii) Peroxyacetic Acid
Time: approximately 6 seconds
Concentration: 0.02%
Volume: 50  ml

(iii) Acidifies Sodium Chlorite
Time: approximately 6 seconds
Concentration: 0.16% sodium chrlorite; 2% citric acid (pH: < 3.0)
Volume: 50  ml

(iv) Lactic Acid (two different treatments, identifies as [a] and [b] below)
Time: approximately 6 seconds
Concentration: (a) 2%, (b) 4%
Volume: 50  ml		 Peroxyacetic acid and acidified sodium chlorite solutions had little effect on the numbers of aerobes, coliforms, or E. coli on meat

4% lactic acid was the most effective

2% lactic acid had similar reductions when meat was sampled 5 min after treatements compated to 4% lactic acid sampled 60 min post treatment
 
Kenney, P. B., R. K. Prasai, R. E. Campbell, C. L. Kastner, and D. Y. C. Fung. 1994. Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication. Journal of Food Protection 58(6):633-638.  Refrigerated Carcass Beef Aerobic Plate Counts (APC) (i) Water x Water
(ii) Water x Chlorine
(iii) Water x Lactic Acid
(iv) Chlorine x Water
(v) Chlorine x Chlorine
(vi) Chlorine x Lactic Acid
(vii) Lactic Acid x Water
(viii) Lactic Acid x Chlorine
(ix) Lactic Acid x Lactic Acid		 Bactericidal (i) Distilled Water
Time: NE
Temperature: 21 °C
Concentration: NE
Volume: 1.3 L
Equipment Settings: Manual Sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx
(ii) Chlorine
Time: NE
Temperature: 21 °C
Concentration: 200 ppm
Volume: 1.3 L
Equipment Settings: Manual Sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx
(iii) Lacic Acid
Time: NE
Temperature: 21 °C
Concentration: 3%
Volume: 1.3 L
Equipment Settings: Manual Sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx		 (i) Distilled Water
Temperature: 21 °C
Volume: 1.3 L

(ii) Chlorine
Temperature: 21 °C
Concentration: 200 ppm
Volume: 1.3 L

(iii) Lacic Acid
Temperature: 21 °C
Concentration: 3%
Volume: 1.3 L
 		 A carcass was intially sprayed (prior to going into chiller) by one of the three groups (water, chlorine, lactic acid). After initial spray each carcass was subjected to an 8-h spray chill. After spray chill, each carcass was similary sprayed again with one of the three groups (water, chlorne, lactic acid)

Treatment combination using lactic acid at both spray times resulted in the greates reduction

Treatment combinations involving lactic acid either time in the combination with water or chlroine tended to reduce APCs more thatn those treatment combinations without acid. 
Laster, B., K. Harris, L. Lucia, A. Castillo, and J. Savell. 2012. Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Science 90(2):420-425. (Article) doi: 10.1016/j.meatsci.2011.08.011 Subprimals Beef Escherichia coli (Generic) (i) Trimming Bactericidal (i) Trimming
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Trimming, Fat surfaces trimmed to 0.6 cm
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals		 (i) Trimming
Treatment Application Type (spray/wash): Trimming, Fat surfaces trimmed to 0.6 cm
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals		 Trimming external surfaces reduced levels of pathogens, but under normal fabrication processes, pathogens were still spread to newly exposed surfaces
Pittman, C., S. Pendleton, B. Bisha, C. O'Bryan, K. Belk, L. Goodridge, P. Crandall, and S. Ricke. 2011. Activity of Citrus Essential Oils against Escherichia coli O157:H7 and Salmonella spp. and Effects on Beef Subprimal Cuts under Refrigeration. Journal of Food Science 76(6):M433-M438. (Article) doi: 10.1111/j.1750-3841.2011.02253.x Subprimals Beef Aerobic Plate Counts (APC)
Psychrotophic Counts
Escherichia coli (Generic)		 (i) Citric Essential Oil
(ii) Deionized Water		 Bactericidal (i) Citric Essential Oils (two different treatments, identifies as [a] and [b] below)
Time: 3.79 L/min
Temperature: NE
Concentration: (a) 3%, (b) 6%
Volume: NE
Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Refrigerated Brisket (To stimulate cold carcass)
(ii) Deionized Water
Time: 3.79 L/min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Refrigerated Brisket (To stimulate cold carcass)		 (i) Citric Essential Oils (two different treatments, identifies as [a] and [b] below)
Time: 3.79 L/min
Concentration: (a) 3%, (b) 6%
Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles, 30 PSI (207 kPa)

(ii) Deionized Water
Time: 3.79 L/min
Equipment Settings: 8 Nozzle Chad Spray Cabinet, Nozzle at 45° angles, 30 PSI (207 kPa)		 CEOs significantly reduced (P < 0.05) the concentration of E. coli compared to no spray or water spray controls (initial reduction of 1.4 log units).

3% CEO could be used as an additional intervention against E. coli O157:H7 and Salmonlella spp.at the refrigeration storage stage of processing.
Sirocchi, V., F. Devlieghere, N. Peelman, G. Sagratini, F. Maggi, S. Vittori, and P. Ragaert. 2017. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry 221:1069-1076. (Article) doi: 10.1016/j.foodchem.2016.11.054 Subprimals Beef Psychrotrophics
Brochothrix thermosphacta
Pseudomonas spp.
Enterobacteriaceae		 (i) Rosemary Essential Oil (REO) Bactericidal (i) Rosemary Essential Oil (REO)
Time: NE
Temperature: NE
Concentration: 4%
Volume: NE
Equipment Settings: Iderbrill Sheets
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped in Ideabrill packaging sheets
Point of Application (hot cx, cold cx, subprimal, trim): Fresh Sliced Beef (To stimulate cold carcass)		 (i) Rosemary Essential Oil (REO)
Concentration: 4%
Equipment Settings: Iderbrill Sheets
Treatment Application Type (spray/wash): Wrapped in Ideabrill packaging sheets		 REO proved efficacious as seen in lower counts of psychrotophics, Brochthix termosphacta, Pseudomonas spp., and Enterobacteriaceae
Anderson, M., and R. Marchall. 1989. Interatcion of concentration and temperature of acetic-acid solution on reduction of various species of microorganisms on beef surfaces. Journal of Food Protection 52(5):312-315. (Article) Subprimals Beef Aerobic Plate Counts (APC)
Enterobacteriaceae
Escherichia coli (Generic)
Salmonella Typhimurium		 (i) Acetic Acid (4 concentrations at 4 different tempertures [16 combinations]) Bactericidal (i) Citric Essential Oils (four different treatments at four differnt tempertures, identifies as [a, b, c, and d] below)
Time: 15 sec
Temperature: (a) 25 °C, (b) 40 °C, (c) 55 °C, (d) 70 °C
Concentration: (a) 0%, (b) 1%, (c) 2%, (d) 3%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 2.54 x 2.54 cm semitendinosus cores (To stimulate cold carcass)		 (i) Citric Essential Oils (four different treatments at four differnt tempertures, identifies as [a, b, c, and d] below)
Time: 15 sec
Temperature: (a) 25 °C, (b) 40 °C, (c) 55 °C, (d) 70 °C
Concentration: (a) 0%, (b) 1%, (c) 2%, (d) 3%
Point of Application (hot cx, cold cx, subprimal, trim): 2.54 x 2.54 cm semitendinosus cores (To stimulate cold carcass)		 Meat cores were dipped into acid individually using a wire hook

Most effective treatment was 3% acetic acid at 70 °C

Number of survival was inverserly related to temperature application

Had the greates effect on APC followed by enterobacteriacea and E. coli was least affected. S. typhimurium counts were affected lease by temperature
Kirsch, K. R., T. M. Taylor, D. Griffin, A. Castillo, D. B. Marx, and L. Smith. 2014. Growth of shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and post-inoculation on STEC attachment to beef surfaces. Journal of Food Microbiology 44:230-242.  Subprimals Beef Escherichia coli (STEC) *This study is  to evaluate the effects of chilling vs. non-chilled beef on STEC attachment to brisket surface NE  NE NE Results indicate beef chilling and post-inoculation storage conditions influnced STEC attachment to beef
Arthur, T., T. Wheeler, S. Shackelford, J. Bosilevac, X. Nou, and M. Koohmaraie. 2005. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157 : H7 and meat quality. Journal of Food Protection 68(4):666-672. (Article) Subprimals Beef Escherichia coli (Generic) (i) E-beam Irradiation Bactericidal (i) E-beam Irradiation
Time: NE
Temperature: NE
Concentration: 1 kGy/s
Volume: NE
Equipment Settings: 3-MeV Dynamitron
Pressure Delivery: NE
Treatment Application Type (spray/wash): Irradiation
Point of Application (hot cx, cold cx, subprimal, trim): Cutaneous Trunci (To stimulate cold carcass)		 (i) E-beam Irradiation
Concentration: 1 kGy/s
Equipment Settings: 3-MeV Dynamitron
 		 A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log units.

This journal article also evaluted sensory propeties of products that undergo irradiation treaments at different levels. 
Dorsa, W., C. Cutter, and G. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection 60(2):114-119. (Article)  Subprimals Beef Aerobic Plate Counts (APC)
Lactic Acid Bacteria (LAB)
Escherichia coli O157:H7
Listeria innocua
Clostridium sporogenes
Pseudomonads		 (i) Steam-vacuum
(ii) Hot Water Wash
(iii) Steam-vacuum followed by Hot Water Wash		 Bactericidal (i) Steam-vacuum
Time: NE
Temperature: 88 °C to 94 °C
Concentration: NE
Volume: NE
Equipment Settings: Kentmaster steam-vacuum (Vac-San)
Pressure Delivery: 7 to 10 PSI (48 to 69 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulat cold carcass)
(ii)  Hot Water Wash (done at two different tempertures identified as, [a], and [b] below)
Time: NE
Temperature: (a) 72 °C to 76 °C, (b) 29 °C to 31 °C
Concentration: NE
Volume: NE
Equipment Settings: Commercial Carcass Washer (Cary Engineering, Inc.)
Pressure Delivery: (a) 20 PSI (138 kPa), (b) 125 PSI (862 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): 5 x 5 cm square plate (to stimulate cold carcass)		 (i) Steam-vacuum
Temperature: 88 °C to 94 °C
Equipment Settings: Kentmaster steam-vacuum (Vac-San)
Pressure Delivery: 7 to 10 PSI (48 to 69 kPa)

(ii)  Hot Water Wash (done at two different tempertures identified as, [a], and [b] below)
Temperature: (a) 72 °C to 76 °C, (b) 29 °C to 31 °C
Equipment Settings: Commercial Carcass Washer (Cary Engineering, Inc.)
Pressure Delivery: (a) 20 PSI (138 kPa), (b) 125 PSI (862 kPa)
 		 All treatmetns were equally effective

Combination of treatmetns produced arithmetically greater bacterial reductions
King, D., L. Lucia, A. Castillo, G. Acuff, K. Harris, and J. Savell. 2005. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157: H7 and Salmonella Typhimurium on beef carcass surfaces. Meat Science 69(3):401-407.  Refrigerated Carcass Beef Escherichia coli O157:H7
Coliforms
Salmonella Typhimurium		 (i) Peroxyacetic Acid
(ii) Lactic Acid		 Bacteriostatic (i) Peroxyacetic Acid (three different treatments at two different tempertures, identifies as [a], [b], and [c] below)
Time: 15 s
Temperature: (a) 45 °C, (b) 55 °C
Concentration: (a) 200 ppm, (b) 600 ppm, (c) 1000 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold Carcass
(ii) Lactic Acid
Time: 15 s
Temperature: 55 °C
Concentration: 4%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold Carcass		 (i) Peroxyacetic Acid (three different treatments at two different tempertures, identifies as [a], [b], and [c] below)
Time: 15 s
Temperature: (a) 45 °C, (b) 55 °C
Concentration: (a) 200 ppm, (b) 600 ppm, (c) 1000 ppm

(ii) Lactic Acid
Time: 15 s
Temperature: 55 °C
Concentration: 4%
 		 The collective results from these experimetns indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces
Dickson, J. S., Cutter, N. C. G., & Siragusa, G. R. (1994). Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. Journal of Food Protection, 57(11), 952-955.  Subprimals Beef Salmonella Typhimurium
Escherichia coli (Generic)
Listeria monocytogenes		 (i) Trisodium Phosphate Bactericidal (i) Trisodium Phosphate (three different treatments at two different tempertures, identifies as [a], [b], and [c] below)
Time: 3 min
Temperature: (a) 25 °C, 40 °C, 55 °C
Concentration: (a) 8%, (b) 10%, (c) 12%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cutaneous Trunci (to stimulate cold carcass)  		 (i) Trisodium Phosphate (three different treatments at two different tempertures, identifies as [a], [b], and [c] below)
Time: 3 min
Temperature: (a) 25 °C, 40 °C, 55 °C
Concentration: (a) 8%, (b) 10%, (c) 12%		 Greater reductions were observed on adipose tissue from the model system, suggesting that the physical waching procedure may have contributed to the reduction in the bacterial population
Castillo, A., L. Lucia, I. Mercado, and G. Acuff. 2001. In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. J. Food Prot. 64:738-740. Cold Carcass Beef Aerobic Plate Counts (APC)
Total Coliforms (TCC)
Escherichia coli (Generic)		 Lactic acid spray Bactericidal Time: 35s
Temperature: 55°C
Concentration: 4%
Volume: 500mL per carcass side
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold carcass
Other: 		 Temperature: 55°C
Concentration: 4%		 APC: 3.0 to 3.3 log reduction
TPC and ECC we reduced to below detectable levels
Castillo, A., L. Lucia, D. Roberson, T. Stevenson, I. Mercado, and G. Acuff. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Prot. 64:58-62. Hot Carcass
Cold Carcass		 Beef Escherichia coli O157:H7
Salmonella Typhimurium		 Pre-chill hot water wash or hot water wash + lactic acid spray
and
Post-chill lactic acid spray		 Bactericidal (i) Pre-chill hot water wash
Time: NE
Temperature: NE
Concentration :NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid  spray only; no hot water wash parameters were described)
Time: 15s
Temperature: 55°C
Concentration: 2%
Volume: 250ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): hot water wash + lactic acid spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
Other:

(iii) Post-chill Lactic Acid Spray
Time: 30s
Temperature: 55°C
Concentration: 4%
Volume: 500mL per outside round
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold carcass
Other: 		 (ii) Pre-chill hot water wash + lactic acid spray (parameters listed below are for lactic acid  spray only; no hot water wash parameters were described)
Time: 15s
Temperature: 55°C
Concentration: 2%

(iii) Post-chill Lactic Acid Spray
Time: 30s
Temperature: 55°C
Concentration: 4%
 		 Pre-chill treatments reduced both pathogens by 3.3 to 3.4 logs (water wash only) to 5.2 log (water wash + lactic acid).

Post-chill lactic acid spray produced additional reductions of 2.0 to 2.4 and 1.6 to 1.9 logs of E. coli O157:H7 and Salmonella Typhumurium, respectively.
Elmali, M., H. Yaman, K. Tekinsen, S. Oner, and E. Cekin. 2012. Inhibitory effects of different decontamination agents on the levels of Listeria monocytogenes in the experimentally inoculated raw beef samples in the laboratory conditions. Kafkas Universitesi Veteriner Fakultesi Dergisi. 18:763-768. Cold (refrigerated) subprimal Beef Listeria monocytogenes (i) 1% lactic acid
(ii) 2% lactic acid
(iii) 2% acetic acid
(iv) 0.1% acidified sodium chloride
(v) 0.1% sodium acetate
(vi) 0.1% cetylpridinium chlorine		 Both (during storage) All treatments:
Time: 15 s
Temperature: ambient
Concentration: (i) 1% lactic acid; (ii) 2% lactic acid; (iii) 2% acetic acid; (iv) 0.1% acidified sodium chloride; (v) 0.1% sodium acetate; (vi) 0.1% cetylpridinium chlorine
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): cold (refrigerated) subprimal
Other: ph:  (i) 1% lactic acid = approx. pH 1.95; (ii) 2% lactic acid = approx. pH 1.82; (iii) 2% acetic acid = approx. pH 2.42; (iv) 0.1% acidified sodium chloride = approx. pH 2.72; (v) 0.1% sodium acetate = approx. pH 6.75; (vi) 0.1% cetylpridinium chlorine = approx. pH 6.35		 All treatments:
Time: 15 s
Concentration: (i) 1% lactic acid; (ii) 2% lactic acid; (iii) 2% acetic acid; (iv) 0.1% acidified sodium chloride; (v) 0.1% sodium acetate; (vi) 0.1% cetylpridinium chlorine		 After inoculation and treatment, product was held for 5 days in refrigerated condtions.

Highest level of bacterial inhibition was seen for beef samples treated with 2% lactic acid.

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