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.

The database is searchable via the drop-down menu, the type-in search bar or both. Use the category drop-down menu to select specific interests or type in key words in the search bar, or use both to narrow down search results.

Lamb and Goat



 
Reference Product Type of Meat Microorganism Tested Process / Intervention Pathogen Effect Operational Parameters Critical Operational Parameters Comments
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).
Degala, H. L, A. K. Mahapatra, A. Demirci, and G. Kannan. 2016. Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control. 90:113-120. https://doi.org/10.1016/j.foodcont.2018.02.042 Goat pieces, boneless Goat E. coli O157:H7 surrogate (i) Pulsed-light (UV-C)
(ii) Lemongrass oil (LG)		 Bactericidal (i) Pulsed-light
Time: see "Other" below
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: The unit was factory calibrated at 254 nm.
Pressure Delivery: NE
Treatment Application Type (spray/wash): pulsed light
Point of Application (hot cx, cold cx, subprimal, trim): subprimals
Equipment specs: Spectrolinker, XL-1500 Series (Spectronics Corporation, Westbury, NY).
Other: Distances: Energy dosage used for each treatment
was calculated based on intensities and treatment time used. Intensities
of 100 and 200 mWcm^2, and treatment time 2, 4, 6, 8, 10, and 12 min were selected for this study which yielded the energy dosages as 0.2 to 2.4 mJ cm^2.
(ii) Lemongrass oil
Time: 2, 4, 6, 8, 10, and 12 min
Temperature: NE
Concentration: 0.25, 0.5, and 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spread
Point of Application (hot cx, cold cx, subprimal, trim): subprimals		 (i) Pulsed-light
Equipment Settings: The unit was factory calibrated at 254 nm.
Equipment specs: Spectrolinker, XL-1500 Series (Spectronics Corporation, Westbury, NY).
Other: Distances: Energy dosage used for each treatment
was calculated based on intensities and treatment time used. Intensities
of 100 and 200 mWcm^2, and treatment time 2, 4, 6, 8, 10, and 12 min were selected for this study which yielded the energy dosages as 0.2 to 2.4 mJ cm^2.
(ii) Lemongrass oil
Time: 2, 4, 6, 8, 10, and 12 min
Concentration: 0.25, 0.5, and 1%		 When UV-C was tested alone, an intensity of 100 mWcm^-2 achieved about 0.5 to 0.6 log reduction regardless of treatment time. Similarly, time did not seem to be a significant at the higher intensity (100 mWcm^-2) with approximately 0.9 to 1.2 log reductions seen across treatment times.
LG also was independently evaluated and approximate log reductions of 0.5, 1.4, and 2 were seen across all treatment times for concentrations of 0.25, 0.5, and 1.0%, respectively.
Authors' summary of findings:
The combination of 1% LG + UV-C with 200 mW cm^2 treatment for 2min resulted in a synergistic microbial reduction of 6.66 log10 CFU mL^-1 (below detection levels) of E. coli K12 compared to the control, the level of which was significantly higher than individual and other hurdle treatments (P < 0.05).

Thomas, C. L., A. M. Stelzleni, A. G. Rincon, S. Kumar, M. Rigdon, R. W. McKee, and H. Thippareddi. 2019. Validation of Antimicrobial Interventions for Reducing Shiga Toxin–Producing Escherichia coli Surrogate Populations during Goat Slaughter and Carcass Chilling. Journal of Food Protection. 82: 364-370. doi:10.4315/0362-028X.JFP-18-298		 Goat carcass, hot and chilled Goat E. coli O157:H7 surrogates (i) lactic acid (LA)
(ii) peroxyacetic acid (PAA)
(iii) Citrilow (hydrochloric and citric
acid blend;CL)
(iv) 5% levulinic acid plus 0.5% sodium dodecyl sulfate (LVA+SDS)		 Bactericidal (i) lactic acid (LA)
Time: NE
Temperature: 25C
Concentration: 4.5% (pH 2.1)
Volume: 380mL/min
Equipment Settings: NE
Pressure Delivery: 172.37 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot and chilled carcasses
(ii) peroxyacetic acid (PAA)
Time: NE
Temperature: 25C
Concentration: 400 ppm (pH 4.7)
Volume: 380mL/min
Equipment Settings: NE
Pressure Delivery: 172.37 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot and chilled carcasses
(iii) Citrilow (hydrochloric and citric acid blend;CL)
Time: NE
Temperature: 25C
Concentration: pH 1.2
Volume: 380mL/min
Equipment Settings: NE
Pressure Delivery: 172.37 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot and chilled carcasses
(iv) 5% levulinic acid plus 0.5% sodium dodecyl sulfate (LVA+SDS)
Time: NE
Temperature: 25C
Concentration: 5% LVA; 0.5% SDS (pH 2.6)
Volume: 380 mL/min
Equipment Settings: NE
Pressure Delivery: 172.37 kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot and chilled carcasses		 (i) lactic acid (LA)
Temperature: 25C
Concentration: 4.5% (pH 2.1)
(ii) peroxyacetic acid (PAA)
Temperature: 25C
Concentration: 400 ppm (pH 4.7)
(iii) Citrilow (hydrochloric and citric acid blend;CL)
Temperature: 25C
Concentration: pH 1.2
(iv) 5% levulinic acid plus 0.5% sodium dodecyl sulfate (LVA+SDS)
Temperature: 25C
Concentration: 5% LVA; 0.5% SDS (pH 2.6)		 Authors' summary of findings:
Mean log reductions achieved after prechill treatment with LA, PAA, CL, and LVA+SDS were 2.00, 1.86, 2.26, and 1.90 log CFU/cm2, respectively.
Antimicrobial treatment after the 24-h chilling, resulted in additional reductions of surrogate E. coli by 0.99, 1.03, 1.94, and 0.47 log CFU/cm^2 for LA, PAA, CL, and LVA+SDS, respectively.
Andres, A. I., M. J. Petron, J. D. Adamez, M. Lopez, M. L. Timon. 2017. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. Meat Science. 129:62-70. http://dx.doi.org/10.1016/j.meatsci.2017.02.013 Lamb patties Lamb Naturally occurring:
APC
Psychrotrophs
Enterobacteriaceae
Lactic acid bacteria
Salmonella spp.
Listeria monocytogenes		 Aqueous extracts from:
(i) tomato (TOM)
(ii) red grape (GRA)
(iii) olive (OLI)
(iv) pomegranate (POM)
Positive control:
(v) sodium ascorbate (ASC)		 Both All interventions:
Time: NE
Temperature: NE
Concentration: 1000mg extract per 1 kg meat
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): minced lamb		 All interventions:
Concentration: 1000mg extract per 1 kg meat		 **NOT AN INOCULATION STUDY**
Compared to control samples, mesophile counts were lower for all treatments regardless of storage day.
Although differences between treatments are variable, some advantages of the additives can be seen in psychrotrophs and Enterobacteriaceae at days 3 and 7.
No pathogens were detected.
Dubal, Z., A. Paturkar, V. Waskar, R. Zende, C. Latha, D. Rawool, and M. Kadam. 2004. Effect of food grade organic acids on inoculated S-aureus, L-monocytogenes, E-coli and S-Typhimurium in sheep/goat meat stored at refrigeration temperature. Meat Science 66: 817-821. doi:10.1016/j.meatsci.2003.08.004 Hot carcass Sheep/goat Staphylococcus aureus
Listeria monocytogenes
Escherichia coli (Generic)
Salmonella Typhimurium		 (i) Lactic Acid (2%) Spray
(ii) Acetic Acid (1.5%) + Propionic Acid (1.5%) Spray		 Bactericidal (i) Lactic Acid Spray
Time: 2-4 min
Temperature: NE
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 3 kg/cm2
Treatment Application Type (spray/wash): Spray
Point of Application: Hot carcass pieces to represent a hot carcass

(ii) Acetic + Propionic Acid Spray
Time: 2-4 min
Temperature: NE
Concentration: Acetic: 1.5% and Propionic: 1.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 3 kg/cm2
Treatment Application Type (spray/wash): Spray
Point of Application: Hot carcass pieces to represent a hot carcass		 (i) Lactic Acid Spray
Time: 2-4 min
Concentration: 2%
Pressure Delivery: 3 kg/cm2

(ii) Acetic + Propionic Acid Spray
Time: 2-4 min
Concentration: Acetic: 1.5% and Propionic: 1.5%
Pressure Delivery: 3 kg/cm2		 Both treatments resulted in a reduction of TVC

Lactic Acid spray (2%) completely inhibited S. aureus, L. monocytogenes, and S. Typhimurium and reduced E. coli
Degala, H., J. Scott, P. Nakkiran, A. Mahapatra, and G. Kannan. 2016. Inactivation of E. coli O157:H7 on goat meat surfave using ozonated water alone and in combination with electrolyzed oxidizing water. ASABE Annual International Meeting 162462209. Subprimals Goat Escherichia coli K12 (i) Ozonated Water Wash
(ii) Ozonated Water Wash + Electrolyzed Oxidizing Water Wash		 Bactericidal (i) Ozonated Water Wash
Time: 1, 2, 3, 4, 6, 8, 10, and 12 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Ozonated Water Generator
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass pieces

(ii) Electrolyzed Oxidizing Water Wash
Time: 1, 2, 3, 4, 6, 8, 10, and 12 min
Temperature: NE
Concentration: 0.045% salt solution
Volume: NE
Equipment Settings: Hydracide HC-3000 water ionizer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hot carcass pieces		 (i) Ozonated Water Wash
Time: 1, 2, 3, 4, 6, 8, 10, and 12 min

(ii) Electrolyzed Oxidizing Water Wash
Time: 1, 2, 3, 4, 6, 8, 10, and 12 min
Concentration: 0.045% electrolyzed salt solution		 The maximum reduction in E. coli was a result of the combination treatment of ozonated water (6 min) and acidic electrolyzed oxidating water (6 min)

The use of acidic electrolyzed oxidizing water with ozonated water significantly improved the inactivation rate
Fregonesi, R., R. Portes, A. Aguiar, L. Figueira, C. Goncalves, V. Arthur, C. Lima, A. Fernandes, and M. Trindade. 2014. Irradiated vacuum-packed lamb meat stored under refrigeration: Microbiology, physicochemical stability and sensory acceptance. Meat Science 97: 151-155. doi:10.1016/j.meatsci.2014.01.026 Subprimals Lamb Anaerobic psychotropic bacteria
Anaerobic mesophilic bacteria
Salmonella spp.
Staphylococcus aureus
Coliforms
Lactic Acid Bacteria		 (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
Kochevar, S., J. Sofos, S. LeValley, and G. Smith. 1997. Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Science 45: 377-388. doi:10.1016/S0309-1740(96)00104-0 Hot Carcass Lamb Escherichia coli (Generic) (i) Knife Trimming
(ii) Water Wash
(iii) Trisodium phosphate (12%) Spray
(iv) Acetic Acid (2%) Spray
(v) Hydrogen Peroxide (5%) Spray
(vi) Chlorine (0.003%) Spray		 Bactericidal (i) Water Wash
Time: NE
Temperature: 16, 35, 74°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 carcass

(ii) Trisodium Phosphate Spray
Time: 18s
Temperature: NE
Concentration: 12%
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

(iii) Acetic Acid Spray
Time: 18s
Temperature: NE
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

(iv) Hydrogen Peroxide Spray
Time: 18s
Temperature: NE
Concentration: 5%
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) Chlorine Spray
Time: 18s
Temperature: NE
Concentration: 0.003%
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) Water Wash
Temperature: 16, 35, 74°C

(ii) Trisodium Phosphate Spray
Time: 18s
Concentration: 12%

(iii) Acetic Acid Spray
Time: 18s
Concentration: 2%

(iv) Hydrogen Peroxide Spray
Time: 18s
Concentration: 5%

(v) Chlorine Spray
Time: 18s
Concentration: 0.003%		 Water wash at 74°C was the most effective method of reducing bacterial contamination

The greatest reduction in APC was a result of a hot water wash (74°C) or a second wash with acetic acid (2%) spray
 
Ellerbroek, L., J. Wegener, and G. Arndt. 1993. Does spray washing of lamb carcasses alter bacterial surface contamination. Journal of Food Protection. 56: 432-436. Hot Carcass Lamb APC
Enterobacteriaceae		 Water Wash Bactericidal (i) Water Wash
Time: 20s
Temperature: 12°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 6 bar
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass		 (i) Water Wash
Time: 20s
Temperature: 12°C
Pressure Delivery: 6 bar		 Washing did not significantly change the state of contamination on the carcass

There was a significant increase in the contaminationon the dorsal area after spray washing
Hauge, S., M. Wahlgren, O. Rotterud, and T. Nesbakken. 2011. Hot water surface pasteurisation of lamb carcasses: Microbial effects and cost-benefit considerations. International Journal of Food Microbiology 146: 69-75. doi:10.1016/j.ijfoodmicro.2011.02.003 Hot Carcass Lamb APC
Escherichia coli (Generic)
Enterobacteriaceae
Bacillus cereus
Clostridium perfringens		 (i) Hot Water Pasteurization Bactericidal (i) Hot Water Pasteurization
Time: 8s
Temperature: 82°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):
Point of Application (hot cx, cold cx, subprimal, trim): Carcass		 (i) Hot Water Pasteurization
Time: 8s
Temperature: 82°C		 Hot water pasteurization reduced E. coli by 99.5% (1.85 log CFU per carcass)
James, C., J. Thornton, L. Ketteringham, and S. James. 2000. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses. Journal of Food Engineering 43: 219-225. doi:10.1016/S0260-8774(99)00155-7 Hot Carcass Lamb APC (i) Steam Condensation
(ii) Hot Water Immersion
(iii) Chlorinated Hot Water Immersion		 Bactericidal (i) Steam Condensation
Time: 8 s
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) Hot Water Immersion
Time: 8 s
Temperature: 90°C
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

(iii) Chlorine Hot Water Immersion
Time: 8 s
Temperature: 90°C
Concentration: 250 ppm free chlorine
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 Condensation
Time: 8 s

(ii) Hot Water Immersion
Time: 8 s
Temperature: 90°C

(iii) Chlorine Hot Water Immersion
Time: 8 s
Temperature: 90°C
Concentration: 250 ppm free chlorine		 The chlorinated hot water immersion resulted in a greater reduction in APC
 
Mirhosseini, M., and V. Arjmand. 2014. Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat. Journal of Food Protection 77: 1599-1604. doi:10.4315/0362-028X.JFP-13-210 Hot Carcass Lamb Escherichia coli (Generic)
Listeria monocytogenes
Staphylococcus aureus
Bacillus cereus		 (i) Zinc Oxide containing acetic acid (1%) Bactericidal (i) Zinc Oxide Suspensions containing acetic acid (1%)
Time: NE
Temperature: NE
Concentration: 1, 2, 4, 6, and 8 mM
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 (i) Zinc Oxide Suspensions containing acetic acid (1%)
Concentration: 1, 2, 4, 6, and 8 mM		 Inhibition zones increased as concentration of Zinc Oxide increased

The treatments has a significant inhibitory effect on the growth of L. monocytogenes, E. coli, and S. aureus, byt no effect on B. cereus
Govaris, A., N. Solomakos, A. Pexara, and P. Chatzopoulou. 2010. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International Journal of Food Microbiology 137: 175-180. doi:10.1016/j.ijfoodmicro.2009.12.017 Trimmings Lamb Salmonella Enteritidis (i) Oregano Essential Oil
(ii) Nisin
(iii) Oregano Essential Oil and Nisin		 Bactericidal (i) Oregano Essential Oil
Time: NE
Temperature: 4, 10°C
Concentration: 0.6%, 0.9%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Trim

(ii) Nisin
Time: NE
Temperature: 4, 10°C
Concentration: 500, 1000 IU/g
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Trim		 (i) Oregano Essential Oil
Concentration: 0.6%, 0.9%

(ii) Nisin
Concentration: 500, 1000 IU/g		 No antimicrobial effect was seen from either concentration of Nisin

Treatment combining 0.9% Oregano Essential Oil and either concentration of Nisin showed a bactericidal effect against S. Enteritidis
Ramirez, A., G. Acuff, L. Lucia, and J. Savell. 2001. Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination. J. Food Prot. 64:1439-1441. Hot Carcass Lamb Escherichia coli (Generic)
APC		 (i) Lactic Acid (2%) Spray
(ii) Trisodium Phosphate Dip
(iii) Combined Treatment of Lactic Acid Spray and Trisodium Phosphate Dip		 Bactericidal (i) Lactic Acid Spray
Time: 9s
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

(i) Trisodium Phosphate Dip
Time: 60s
Temperature: 55°C
Concentration: 12%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass		 (i) Lactic Acid Spray
Time: 9s
Temperature: 55°C
Concentration: 2%

(i) Trisodium Phosphate Dip
Time: 60s
Temperature: 55°C
Concentration: 12%		 Lactic acid and trisodium phosphate used alone or in combination were effective in reducing E. coli

The TSP treatment was less effective than the lactic acid spray in reducing APC

Both treatments equally reduced E. coli
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.

Some internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.