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.

Fresh Meat and Poultry

Reference Product Type of Meat Microorganism Tested Process / Intervention Pathogen Effect Operational Parameters Critical Operational Parameters Comments
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.
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.
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).
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.
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.
Brink, I., A. Šipailienė, and D. Leskauskaitė. 2019. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. International Journal of Biological Macromolecules. 130: 810-817. https://doi.org/10.1016/j.ijbiomac.2019.03.021 Breast meat Turkey Salmonella Typhimurium
Escherichia coli
Campylobacter jejuni		 Whey protein (WPI)-chitosan (CHIT) films with antimicrobial substances:
(i) WPI/CHIT/benzoic acid
(ii) WPI/CHIT/ascorbic acid
(iii) WPI/CHIT/potassium sorbate
(iv) WPI/CHIT/cranberry juice
(v) WPI/CHIT/quince juice		 Both (i) WPI/CHIT/benzoic acid
Time: 3 hours, 2 days, 3 days, 6 days
Temperature: NE
Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): film application to product surface
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts
(ii) WPI/CHIT/ascorbic acid
Time: 3 hours, 2 days, 3 days, 6 days
Temperature: NE
Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): film application to product surface
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts
(iii) WPI/CHIT/potassium sorbate
Time: 3 hours, 2 days, 3 days, 6 days
Temperature: NE
Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): film application to product surface
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts
(iv and v) WPI/CHIT/cranberry or quince juice
Time: 3 hours, 2 days, 3 days, 6 days
Temperature: NE
Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): film application to product surface
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts		 (i) WPI/CHIT/benzoic acid
Concentration: 0.5% WPI/0.5% CHIT/0.03% benzoic acid
(ii) WPI/CHIT/ascorbic acid
Concentration: 0.5% WPI/0.5% CHIT/0.03% ascorbic acid
(iii) WPI/CHIT/potassium sorbate
Concentration: 0.5% WPI/0.5% CHIT/1.0% potassium sorbate
(iv and v) WPI/CHIT/cranberry or quince juice
Time: 3 hours, 2 days, 3 days, 6 days
Concentration: 0.5% WPI/0.5% CHIT/juice with pH 2.0-2.3		 Author's summary of findings:
The edible films placed on fresh turkey stopped the microbiological deterioration of turkey meat and the development of pathogenic microorganisms S. typhimurium, E. coli, and C. jejuni in coated, fresh cut turkey pieces for at least six days.
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).
Duan, D., H. Wang, S. Xue, M. Li, and X. Xu. 2017. Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control. 75:70-77. http://dx.doi.org/10.1016/j.foodcont.2016.12.017 Skin-on, carcasses Chicken Total viable counts (TVC)
Total coliforms		 (i) sodium hypochlorite
(ii) chlorine dioxide
(iii) lactic acid (LA)
(iv) acid electrolyzed oxidizing water (AEOW)
(v) slightly acid electrolyzed oxidizing water (SAEOW)		 Both (i) sodium hypochlorite
Time: 15 s
Temperature: 4C
Concentration: 50 and 100 mg/L
Volume: 800 ml/min
Equipment Settings: NE
Pressure Delivery: 2.5 bars
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) chlorine dioxide
Time: 15 s
Temperature: 4C
Concentration: 50 and 100 mg/L
Volume: 800 ml/min
Equipment Settings: NE
Pressure Delivery: 2.5 bars
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iii) lactic acid (LA)
Time: 15 s
Temperature: 4C
Concentration: 1 and 2%
Volume: 800 ml/min
Equipment Settings: NE
Pressure Delivery: 2.5 bars
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iv) acid electrolyzed oxidizing water (AEOW)
Time: 15 s
Temperature: 4C
Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L
Volume: 800 ml/min
Equipment Settings: NE
Pressure Delivery: 2.5 bars
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(v) slightly acid electrolyzed oxidizing water (SAEOW)
Time: 15 s
Temperature: 4C
Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L
Volume: 800 ml/min
Equipment Settings: NE
Pressure Delivery: 2.5 bars
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 (i) sodium hypochlorite
Time: 15 s
Temperature: 4C
Concentration: 50 and 100 mg/L
(ii) chlorine dioxide
Time: 15 s
Temperature: 4C
Concentration: 50 and 100 mg/L
(iii) lactic acid (LA)
Time: 15 s
Temperature: 4C
Concentration: 1 and 2%
(iv) acid electrolyzed oxidizing water (AEOW)
Time: 15 s
Temperature: 4C
Concentration: pH of 2.46, ORP of 1126 mV, ACC of 58 mg/L
(v) slightly acid electrolyzed oxidizing water (SAEOW)
Time: 15 s
Temperature: 4C
Concentration: pH of 5.98, ORP of 865 mV, ACC of 30 mg/L		 Authors' summary of findings:
Sprays of 2% LA, AEOW and SAEOW were the most effective treatments with reductions of 0.47 to 0.83 log CFU/cm2 and 0.49 to 0.96 log MPN/cm2 in TVC and total coliforms, respectively.
Samples treated with AEOW and SAEOW had 2 days of microbial shelf-life
extension compared to the controls, which exceeded the TVC limit of 7 log CFU/cm2 at day 6.
Even longer extension was obtained for the 2% LA treated samples.
Ergezer, H, H. I. Kaya, and O. Simsek. 2018. Antioxidant and Antimicrobial Potential of Artichoke (Cynara scolymus L.) Extract in Beef Patties. Czech Journal of Food Sciences. 36:154-162. https://doi.org/10.17221/179/2017-CJFS Beef patties Non-intact Escherichia coli
Listeria monocytogenes		 Artichoke extract incorporation Bacteriostatic Time: NE
Temperature: NE
Concentration: 500 and 1,000 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties		 Concentration: 500 and 1,000 ppm Authors' summary of findings:
The artichoke extract in raw beef patties inhibited the viability of total aerobic psychrophilic bacteria, coliform bacteria and yeast-mold in a concentration-dependent manner.
Artichoke extract prevented the growth of E. coli and L. monocytogenes.
Fisher, K. D., C. L. Bratcher, T. Z. Jin, S. F. Bilgili, W. F. Owsley. 2016. Escherichia coli O157:H7, non-O157:H7 shiga toxin-producing
E. coli, Salmonella spp., and Listeria monocytogenes. Food Control. 64:196-201. http://dx.doi.org/10.1016/j.foodcont.2015.12.007		 Beef steaks Chilled Beef
Marinated		 Escherichia coli O157:H7
non-O157:H7 Shiga-toxin producing E. coli
Salmonella spp.
Listeria monocytogenes		 Antimicrobial marinade Bactericidal Time: 0, 6, 24, 48H
Temperature: 4C
Concentration: Combination of: 5% chitosan, 2% acetic acid, 2% lactic acid, 2% levulinic, 4% lauric arginate acid
Volume: 30ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): antimicrobial marinade
Point of Application (hot cx, cold cx, subprimal, trim): beef steaks		 Time: 6, 24, 48H
Temperature: 4C
Concentration: Combination of: 5% chitosan, 2% acetic acid, 2% lactic acid, 2% levulinic, 4% lauric arginate acid		 Authors' summary of findings:
Results revealed that the antimicrobial marinade had the greatest antimicrobial effect regardless of the type or inoculation level of pathogens.
After 6 h, the antimicrobial-containing marinade reduced all pathogens to levels below the limit of detection (<1 Log CFU/cm2), resulting in a 3.5 Log CFU/cm2 reduction.
Grant, A., S. Parveen, J. Schwarz, F. Hashem, and B. Vimini. 2017. Reduction of Salmonella in ground chicken using a bacteriophage. Poultry Science. 96:2845-2852. http://dx.doi.org/10.3382/ps/pex062 Ground Chicken From ground chicken (GC):
Salmonella Newport
Salmonella Typhimurium
Salmonella Thompson
Non-GC, laboratory strains:
Salmonella Heidelberg
Salmonella Enteritidis
Salmonella Typhimurium		 Bacteriophage application Bactericidal Time: 30 min or 8 hours
Temperature: 4C
Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spread
Point of Application (hot cx, cold cx, subprimal, trim): ground chicken		 Time: 30 min or 8 hours
Temperature: 4C
Concentration: ~10^7 PFU/cm^2; prepared with sterile tap and sterile filtered water		 Authors' summary of findings:
Greater Salmonella reduction
was observed when the bacteriophage was diluted in sterile tap water than in sterile filtered water: 0.39 Log CFU/cm2 and 0.23 Log CFU/cm2 reduction after
30 min, respectively (P < 0.05).
The non-GC isolates showed reductions of 0.71 Log CFU/cm2 and 0.90 Log
CFU/cm2 after 30 min and 8 h, respectively (P < 0.05).
In conclusion, bacteriophage reduction was dependent on water used to dilute the bacteriophage, Salmonella’s
susceptibility to the bacteriophage, and treatment time.
Hasty, J. D., J. A. Henson, G. R. Acuff, D. E. Burson, J. B. Luchansky, N. J. Sevart, R. K. Phebus, A. C. S. Porto-Fett, and H. Thippareddi. 2018. Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial
Intervention Composed of a Hot Water Wash and Lactic Acid Spray
in Combination with Scalding To Control Shiga Toxin–Producing
Escherichia coli Surrogates. Journal of Food Protection. 81:762-768. doi:10.4315/0362-028X.JFP-17-403		 Hide on carcasses Veal E. coli O157:H7 Surrogates (i) Scalding
(ii) Hot water wash
(iii) Lactic acid spray
Combinations of the above also were evaluated.		 Bactericidal (i) Scalding
Time: 4 min
Temperature: 60°C
Concentration: NE
Volume: NE
Equipment Settings: Hog scald paddles were not used. Treatment was tested with and without dehairing chemicals (Nu Scald and Hard Scald from Birko Corp.)
Pressure Delivery: NE
Treatment Application Type (spray/wash): n/a
Point of Application (hot cx, cold cx, subprimal, trim): hide on veal carcasses
(ii) Water wash
Time: 1 minute
Temperature: 82.2°C
Concentration: NE
Volume: NE
Equipment Settings: hand-held hose
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide on veal carcasses
(iii) Lactic acid spray
Time: NE
Temperature: 25°C
Concentration: 4.5%
Volume: 652ml per carcass
Equipment Settings: hand pump sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide on veal carcasses		 (i) Scalding
Time: 4 min
Temperature: 60°C
Equipment Settings: Hog scald paddles were not used. Treatment was tested with and without dehairing chemicals (Nu Scald and Hard Scald from Birko Corp.)
(ii) Water wash
Time: 1 minute
Temperature: 82.2°C
(iii) Lactic acid spray
Temperature: 25°C
Concentration: 4.5%
Volume: 652ml per carcass		 Author's summary of findings:
Spraying with 82.2C water as a final
wash resulted in a 4.5-log CFU/100 cm2 surrogate reduction, and an additional 1.2-log CFU/100 cm2 reduction was achieved by
spraying with 4.5% lactic acid before chilling.
Scalding hide-on carcasses in 60C water (no chemicals added) resulted in a 2.1-log CFU/100 cm2 reduction in surrogate levels, and a subsequent preevisceration
82.2C water wash provided an additional 2.9-log CFU/100 cm2 reduction.
Spraying a 4.5% solution of lactic acid onto scalded, hide-on carcasses (after the 82.2C water wash) resulted in a minimal additional reduction of 0.4 log CFU/100 cm2.
Incorporation of scalding chemicals into the scald water resulted in a 4.1-log CFU/100 cm2 reduction (1.9 log CFU/100 cm2 greater than
scalding without chemicals) in the surrogate population.
Ilhak, O. I., G. K. Incili, and H. Durmusoglu. 2018. Effect of some chemical decontaminants on the survival of Listeria
monocytogenes and Salmonella Typhimurium with different
attachment times on chicken drumstick and breast meat. Journal of Food Science and Technology. 55: 3093-3097. https://doi.org/10.1007/s13197-018-3234-7		 Skin-on drumsticks
Skinless breasts		 Chicken Salmonella Typhimurium Listeria monocytogenes (i) lactic acid
(ii) cetylpyridinium chloride
(iii) acidified sodium chlorite		 Bactericidal (i) lactic acid
Time: 1 minute
Temperature: NE
Concentration: 2 and 4%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks
(ii) cetylpyridinium chloride
Time: 1 minute
Temperature: NE
Concentration: 0.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks
(iii) acidified sodium chlorite
Time: 1 minute
Temperature: NE
Concentration: 1200 ppm (pH 2.46)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts and drumsticks		 (i) lactic acid
Time: 1 minute
Concentration: 2 and 4%
(ii) cetylpyridinium chloride
Time: 1 minute
Concentration: 0.5%
(iii) acidified sodium chlorite
Time: 1 minute
Concentration: 1200 ppm (pH 2.46)		 Three attachment times were evaluated as part of this study as well: 30 seconds, 20 min, and 210 min.
Authors' summary of findings:
In the drumstick sample treated with
CPC, the reduction level of LM
with 30 s attachment period was 3.2 log10 CFU/ ml while the reduction level was found to be 2.2 log10 - CFU/ml with 20 min attachment period.
ASC resulted in reduction of
1.8 log10 CFU/ml in S. Typhimurium on chicken drumstick (30 s attachment) while the reduction levels of S.
Typhimurium with 20 and 210 min attachment periods were 1.2 and 1.3 log10 CFU/ml, respectively.
There were no changes in the efficacy of the decontaminants on the survival of L. monocytogenes and S. Typhimurium
on chicken meat based on attachment time.
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.
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.
Koch, F., C. Wiacek, and P. G. Braun. 2019. Pulsed light treatment for the reduction of Salmonella Typhimurium and Yersinia enterocolitica on pork skin and pork loin. International Journal of Food Microbiology. 292: 64-71. https://doi.org/10.1016/j.ijfoodmicro.2018.11.014 Pork skin
Pork loin		 Pork Salmonella Typhimurium
Yersinia enterocolitica		 Pulsed light Bactericidal Time: see Other below
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: 1.27 J/cm2 per pulse at a distance of 1.93 cm from the quartz window. Pulse frequency was set to four
pulses in the first second and three pulses in every additional second with a pulse length of 300 μs. The wavelengths emitted by the Xenon flash lamp ranged from 200 to 1100 nm.
Pressure Delivery: NE
Treatment Application Type (spray/wash): pulsed light
Point of Application (hot cx, cold cx, subprimal, trim): subprimals and skin
Equipment specs: SteriPulse-XL 3000, Model RS-3000C, Xenon Corporation, Wilmington, Massachusetts, USA).
Other: Distances: 8.3 cm, 10.8 cm and 13.4 cm each tested at times of 1, 5, 10, 15, 20 and 30 s corresponding to fluences between 0.52 and 19.11 J/cm^2 for Salmonella and Yersinia, respectively.		 Equipment Settings: 1.27 J/cm2 per pulse at a distance of 1.93 cm from the quartz window. Pulse frequency was set to four
pulses in the first second and three pulses in every additional second with a pulse length of 300 μs. The wavelengths emitted by the Xenon flash lamp ranged from 200 to 1100 nm.
Other: Distances: 8.3 cm, 10.8 cm and 13.4 cm each tested at times of 1, 5, 10, 15, 20 and 30 s corresponding to fluences between 0.52 and 19.11 J/cm^2 for Salmonella and Yersinia, respectively.		 Authors' summary of findings:
Reductions on pork skin ranged from 1.73 to 3.16 log for Salmonella and from 1.48
to 4.37 log for Yersinia.
Microbial reduction was significantly lower on pork loin, varying between a minimum of 0.4 and a maximum of 1.7 log for both pathogens.
Lytou, A. E., G-J. E. Nychas, E. Z. Panagou. 2018. Effect of pomegranate based marinades on the microbiological, chemical
and sensory quality of chicken meat: A metabolomics approach. International Journal of Food Microbiology. 267: 42-53. https://doi.org/10.1016/j.ijfoodmicro.2017.12.023		 Chicken breast Marinated Naturally occurring:
Total viable counts (TVC) Pseudomonas spp.
Brochothrix thermosphacta
Enterobacteriaceae
Lactic acid bacteria (LAB)		 (i) marinade including pomegranate juice
(ii) marinade containing both pomegranate and lemon juice		 Bacteriostatic (i) Marinade containing principally pomegranate juice
Time: 3h
Temperature: 4C
Concentration: 70 ml 100% pomegranate juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient to marinade
Point of Application (hot cx, cold cx, subprimal, trim): chicken breasts
(ii) Marinade containing both pomegranate and lemon juice
Time: 3h
Temperature: 4C
Concentration: 35 ml 100% pomegranate juice + 35 ml lemon juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient to marinade
Point of Application (hot cx, cold cx, subprimal, trim): chicken breasts		 (i) Marinade containing principally pomegranate juice
Time: 3h
Temperature: 4C
Concentration: 70 ml 100% pomegranate juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)
(ii) Marinade containing both pomegranate and lemon juice
Time: 3h
Temperature: 4C
Concentration: 35 ml 100% pomegranate juice + 35 ml lemon juice/100 ml marinade
Volume: 1200 ml : 600g chicken breast pieces (to achieve complete immersion)		 **Not an inoculation study**
Authors' summary of findings:
The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6 days for the pomegranate/lemon marinated samples stored at 4 and 10 °C, respectively).
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.
Moore, A., R. Nannapaneni, A. Kiess, and C. S. Sharma. 2017. Evaluation of USDA approved antimicrobials on the reduction of Salmonella
and Campylobacter in ground chicken frames and their effect on meat quality. Poultry Science. 96:2385-2392. http://dx.doi.org/10.3382/ps/pew497		 Chicken frames, subsequently ground Chicken Salmonella Heidelberg
Campylobacter jejuni		 (i) peracetic acid [PAA]
(ii) cetylpyridinium chloride [CPC]
(iii) sodium hypochlorite
(iv) acidified lactic acid [ALA]
(v) propionic acid
(vi) lauric arginate [LAE]		 Bactericidal (i) peracetic acid [PAA]
Time: 10s
Temperature: NE
Concentration: 0.1%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames
(ii) cetylpyridinium chloride [CPC]
Time: 10s
Temperature: NE
Concentration: 0.6%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames
(iii) sodium hypochlorite
Time: 10s
Temperature: NE
Concentration: 0.005%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames
(iv) acidified lactic acid [ALA]
Time: 10s
Temperature: NE
Concentration: 1.5%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames
(v) propionic acid
Time: 10s
Temperature: NE
Concentration: 0.3%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames
(vi) lauric arginate [LAE]
Time: 10s
Temperature: NE
Concentration: 0.1%
Volume: 3L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken frames		 (i) peracetic acid [PAA]
Time: 10s
Concentration: 0.1%
(ii) cetylpyridinium chloride [CPC]
Time: 10s
Concentration: 0.6%
(iii) sodium hypochlorite
Time: 10s
Concentration: 0.005%
(iv) acidified lactic acid [ALA]
Time: 10s
Concentration: 1.5%
(v) propionic acid
Time: 10s
Concentration: 0.3%
(vi) lauric arginate [LAE]
Time: 10s
Concentration: 0.1%		 Authors' Summary of Findings:
The findings from the study indicate that PAA, CPC, and LAE can reduce Salmonella Heidelberg in ground chicken frames, whereas all the antimicrobials tested in the study, except chlorine, have the ability to reduce Campylobacter jejuni in ground chicken frames, a product similar to commercial mechanically separated chicken.
Muriana, P. M., J. Eager, B. Wellings, B. Morgan, J. Nelson, and K. Kushwaha. 2019. Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization. Foods. 8:1-15. doi:10.3390/foods8020080. Boneless top sirloins Non-intact E. coli O157:H7 (i) AvGard-XP (disodium metasilicate)
(ii) Stabilized sodium chlorite
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
(iv) Lactic acid
(v) AFTEC 3000 (buffered sulfuric acid)
(vi) Citrilow (HCl, citric acid)
(vii) HB2 (hydrobromic acid)		 Bactericidal (i) AvGard-XP (disodium metasilicate)
Time: NE
Temperature: NE
Concentration: 60,000 ppm (pH 13.1)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(ii) Stabilized sodium chlorite
Time: NE
Temperature: NE
Concentration: <1% (proprietary blend of active ingredients and concentrations) (pH 6.5)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
Time: NE
Temperature: NE
Concentration: 5,000 ppm LAE; 220 ppm PAA (pH 3.0)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iv) Lactic acid
Time: NE
Temperature: NE
Concentration: 2.4% (pH 1.9)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(v) AFTEC 3000 (buffered sulfuric acid)
Time: NE
Temperature: NE
Concentration: 17,500 ppm (pH 1.0)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(vi) Citrilow (HCl, citric acid)
Time: NE
Temperature: NE
Concentration: 18% (pH 0.8)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(vii) HB2 (hydrobromic acid)
Time: NE
Temperature: NE
Concentration: 60,000 ppm (pH 13.1)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): subprimal		 (i) AvGard-XP (disodium metasilicate)
Concentration: 60,000 ppm (pH 13.1)
(ii) Stabilized sodium chlorite
Concentration: <1% (proprietary blend of active ingredients and concentrations) (pH 6.5)
(iii) CytoGuard Plus (Lauric arginate, peroxyacetic acid)
Concentration: 5,000 ppm LAE; 220 ppm PAA (pH 3.0)
(iv) Lactic acid
Concentration: 2.4% (pH 1.9)
(v) AFTEC 3000 (buffered sulfuric acid)
Concentration: 17,500 ppm (pH 1.0)
(vi) Citrilow (HCl, citric acid)
Concentration: 18% (pH 0.8)
(vii) HB2 (hydrobromic acid)
Concentration: 60,000 ppm (pH 13.1)		 Subprimal cores were analyzed for presence of E. coli O157:H7. AvGard-XP was most effective in reducing E. coli O157:H7, with only 1/15 subprimal sections testing positive. Stabilized sodium chlorite and HB2 were least effective with 10/15 positive sections each.
Nair, M. S., P. Lau, K. Belskie, S. Fancher, C.-H. Chen, D. P. Karumathil, H.-B. Yin, Y. Liu, F. Ma, I. Upadhyaya, A. Upadhyay, R. Mancini, and K. Venkitanarayanan. 2016. Potentiating the Heat Inactivation of Escherichia coli O157:H7 in Ground Beef Patties by Natural Antimicrobials. Frontiers in Microbiology. doi:10.3389/fmicb.2016.00015 Patties Non-intact E. coli Plant-derived antimicrobials:
(i) rutin (RT)
(ii) resveratrol (RV)
(iii) rutin (RT) + chitosan (CH)
(iv) resveratrol (RV) + chitosan (CH)		 Bactericidal
(enhanced thermal inactivation during cooking)		 (i) rutin (RT)
Time: NE
Temperature: NE
Concentration: 0.05, and 0.1% w/w
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(ii) resveratrol (RV)
Time: NE
Temperature: NE
Concentration: 0.1, and 0.2% w/w
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(iii) rutin (RT) + chitosan (CH)
Time: NE
Temperature: NE
Concentration: 0.05, and 0.1% w/w + 0.01% w/w CH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties
(iv) resveratrol (RV) + chitosan (CH)
Time: NE
Temperature: NE
Concentration: 0.1, and 0.2% w/w RV + 0.01% w/w CH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): added ingredient
Point of Application (hot cx, cold cx, subprimal, trim): patties		 (i) rutin (RT)
Concentration: 0.05, and 0.1% w/w
(ii) resveratrol (RV)
Concentration: 0.1, and 0.2% w/w
(iii) rutin (RT) + chitosan (CH)
Concentration: 0.05, and 0.1% w/w + 0.01% w/w CH
(iv) resveratrol (RV) + chitosan (CH)
Concentration: 0.1, and 0.2% w/w RV + 0.01% w/w CH		 Authors' summary of findings:
Both RT and RV enhanced the thermal destruction of E. coli, and reduced the pathogen load by at least 3-logCFU/g compared to control (P < 0.05).
The combination of RT or RV with CH was found to be more effective, and reduced E. coli by 5-logCFU/g (P < 0.05).
It is important to note:
E. coli counts in uncooked patties did not decline during storage for 5 days (P > 0.05).
Park, S., M. A. Harrison, and M. E. Berrang. 2017. Postchill Antimicrobial Treatments To Control Salmonella, Listeria, and Campylobacter Contamination on Chicken Skin Used in Ground Chicken. Journal of Food Protection. 80:857-862. doi:10.4315/0362-028X.JFP-16-254 Chicken skin
(intended for use in ground chicken formulations)		 Chicken Salmonella Typhimurium Listeria monocytogenes
Campylobacter coli		 (i) chlorine
(ii) peracetic acid		 Bactericidal (i) chlorine
Time: NE
Temperature: NE
Concentration: 50 ppm
Volume: 400g chicken breast meat and skin : 2,170 mL antimicrobial solution
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim): pre-grind chicken breast meat and skin
(ii) peracetic acid
Time: NE
Temperature: NE
Concentration: 1,200 ppm
Volume: 400g chicken breast meat and skin : 2,170 mL antimicrobial solution
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim): pre-grind chicken breast meat and skin		 (i) chlorine
Concentration: 50 ppm
(ii) peracetic acid
Concentration: 1,200 ppm		 Authors' summary of findings:
Results showed that chlorine provided no significant effect in reducing the number of pathogens in ground chicken made with treated skin compared with water treatment but that it did help decrease pathogens in postchill water.
PAA was found to be an effective antimicrobial agent, not only in reducing the number of pathogens in ground chicken, but also in postchill water.
Treating chicken skin with PAA prior to inclusion in ground chicken can be an effective intervention strategy to lessen contamination in a ground chicken meat product.
Pietrasik, Z., N. J. Gaudette, M. Klassen. 2016. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef. Meat Science. 113: 41-50. Beef Trimmings
Ground Beef		 Non-intact (trimmings) APC
Enterobacteriaceae
Coliforms		 Hot water spray Bactericidal Time: 40s (conveyor speed 1.5m/min)
Temperature: 85°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): chilled beef pieces		 Time: 40s (conveyor speed 1.5m/min)
Temperature: 85°C		 APCs were decreased by 2-logs.
Ramirez-Hernandez, A., M. M. Brashears, and M. X. Sanchez-Plata. 2018. Efficacy of Lactic Acid, Lactic Acid–Acetic Acid Blends, and
Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions. Journal of Food Protection. 81: 17-24. doi:10.4315/0362-028X.JFP-17-087		 Skin-on and skinless thighs
Skinless breasts		 Chicken Salmonella Enteritidis
Salmonella Typhimurium
Salmonella Heidelberg		 (i) Lactic acid (LA)
(ii) Lactic + acetic acid (LA+AA)
(iii) Buffered lactic acid (bLA)
(iv) Peracetic acid (PAA)		 Bactericidal (i) Lactic acid (LA)
Time: 15s
Temperature: 21C, 38C, 54C
Concentration: 2.84 and 5.11% (pH 2.3)
Volume: 0.421L/min
Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts
Pressure Delivery: 138kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs; skinless breast meat
(ii) Lactic + acetic acid (LA+AA)
Time: 15s
Temperature: 21C, 38C, 54C
Concentration: 2.0 and 2.5% (pH 2.8)
Volume: 0.421L/min
Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts
Pressure Delivery: 138kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs
(iii) Buffered lactic acid (bLA)
Time: 15s
Temperature: 21C, 38C, 54C
Concentration: 3.25 and 5.85% (pH 3.0)
Volume: 0.421L/min
Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts
Pressure Delivery: 138kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs
(iv) Peracetic acid (PAA)
Time: 15s
Temperature: 21C, 38C, 54C
Concentration: 400ppm (pH 7.5); 800ppm tested on breast meat only
Volume: 0.421L/min
Equipment Settings: Nozzles were 15.2 cm above and 5.1 cm below the chicken parts
Pressure Delivery: 138kPa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): skin-on and skinless thighs; skinless breast meat		 (i) Lactic acid (LA)
Concentration: 2.84 and 5.11% (pH 2.3)
(ii) Lactic + acetic acid (LA+AA)
Concentration: 2.0 and 2.5% (pH 2.8)
(iii) Buffered lactic acid (bLA)
Concentration: 3.25 and 5.85% (pH 3.0)
(iv) Peracetic acid (PAA)
Concentration: 400ppm (pH 7.5); 800ppm tested on breast meat only		 Authors' summary of findings:
The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts.
Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs.
No significant effect of treatment temperature for skin-on chicken thighs was found.
Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.
Rodriguez-Melcon, C., C. Alonso-Calleja, R. Capita. 2017. Lactic acid concentrations that reduce microbial load yet minimally impact color and sensory characteristics of beef. Meat Sci. 129:169-175. http://dx.doi.org/10.1016/j.meatsci.2017.01.007 Beef pieces
Trimmings		 Non-intact (trimmings) Aerobic plate counts (APC) Psychrotrophs Enterobacteriaceae Lactic Acid Bactericidal Time: NE
Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces		 Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%		 Bacterial reductions ranged from 0.57 to 0.95 log units.
Scott, B. R., X. Yang, I. Geornaras, R. J. Delmore, D. R. Woerner, J. O. Reagan, j. B. Morgan, K. E. Belk. 2015. Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings. Journal of Food Protection. 78: 1967-1972. doi: 10.4315/0362-028X. JFP-15-170 Wings Chicken Salmonella Montevideo
Salmonella Typhimurium
Salmonella Heidelberg
Salmonella Enteritidis
Salmonella Newport		 (i) Sulfuric acid + sodium sulfate (SSS)
(ii) Peroxyacetic acid (PAA)
(iii) Cetylpyridinium chloride (CPC)		 Bactericidal (i) Sulfuric acid + sodium sulfate (SSS)
Time: Study 1: 10 and 20 s; Study 2: 20s
Temperature: 4C
Concentration: pH 1.1
Volume: 350mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(ii) Peroxyacetic acid (PAA)
Time: Study 1: n/a; Study 2: 20s
Temperature: 4C
Concentration: 700 ppm
Volume: 350mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iii) Cetylpyridinium chloride (CPC)
Time: Study 1: n/a; Study 2: 10s
Temperature: 4C
Concentration: 4,000 ppm
Volume: 350mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings		 (i) Sulfuric acid + sodium sulfate (SSS)
Time: Study 1: 10 and 20 s; Study 2: 20s
Concentration: pH 1.1
(ii) Peroxyacetic acid (PAA)
Time: Study 1: n/a; Study 2: 20s
Concentration: 700 ppm
(iii) Cetylpyridinium chloride (CPC)
Time: Study 1: n/a; Study 2: 10s
Concentration: 4,000 ppm		 Authors' summary of findings:
From the first study, Immersion of samples for 10 or 20 s in SSS resulted in pathogen reductions of 0.8 to 0.9 and 1.1 to 1.2 log CFU/ml, respectively.
Results of the second study showed that there was an interaction (P < 0.05) between antimicrobial type and storage time.
Efficacy against Salmonella at 0 h increased in the order CPC < SSS < PAA; however, after 24 h of aerobic storage, pathogen counts of SSS- and PAA-treated wings did not differ (P > 0.05).
Overall, the results indicated
that SSS applied at pH 1.1 for 20 s was an effective antimicrobial intervention to reduce Salmonella contamination on chicken
wings.
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.
Steininger, C. G., M. A. Harrison, and M. E. Berrang. 2017. Application of antimicrobial treatment to whole carcasses during prechill can improve microbial quality of broiler parts. Journal of Food Safety. https://doi.org/10.1111/jfs.12434 Whole carcasses Chicken Naturally occurring:
Aerobic Plate Counts (APC)
Escherichia coli		 (i) chlorine
(ii) chlorine + T-128 (chlorine stabilizer)
(iii) peracetic acid
(iv) peracetic acid + T-128
(v) T-128
(vi) water		 Bactericidal (i) chlorine
Time: 15 min
Temperature: 22-25C
Concentration: 50 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses
(ii) chlorine + T-128 (chlorine stabilizer)
Time: 15 min
Temperature: 22-25C
Concentration: 50 ppm chlorine + 0.5% T-128
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses
(iii) peracetic acid
Time: 15 min
Temperature: 22-25C
Concentration: 20 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses
(iv) peracetic acid + T-128
Time: 15 min
Temperature: 22-25C
Concentration: 20 ppm peracetic acid + 0.5% T-128
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses
(v) T-128
Time: 15 min
Temperature: 22-25C
Concentration: 0.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses
(vi) water
Time: 15 min
Temperature: 22-25C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): pre-chill immersion
Point of Application (hot cx, cold cx, subprimal, trim): whole carcasses		 (i) chlorine
Time: 15 min
Temperature: 22-25C
Concentration: 50 ppm
(ii) chlorine + T-128 (chlorine stabilizer)
Time: 15 min
Temperature: 22-25C
Concentration: 50 ppm chlorine + 0.5% T-128
(iii) peracetic acid
Time: 15 min
Temperature: 22-25C
Concentration: 20 ppm
(iv) peracetic acid + T-128
Time: 15 min
Temperature: 22-25C
Concentration: 20 ppm peracetic acid + 0.5% T-128
(v) T-128
Time: 15 min
Temperature: 22-25C
Concentration: 0.5%
(vi) water
Time: 15 min
Temperature: 22-25C		 Authors' Summary of Findings:
Addition of 0.5% T-128 to water, 20 ppm peracetic acid, or 50 ppm chlorine during prechill significantly decreased total aerobic bacteria and E. coli/coliforms following prechill by ~1.5–2.0 log compared to the water control.
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.
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.
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.
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).
Vardaka, V. D., H. M. Yehia, and I. N. Savvaidis. 2016. Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat. 2016. Food Microbiology. 58:128-134. http://dx.doi.org/10.1016/j.fm.2016.04.003 Skinless, boneless breast filets Turkey Lactic acid bacteria (LAB)
Escherichia coli O157:H7
Salmonella enterica		 (i) Citrox (citrus extract)
(ii) Chitosan		 Both (i) Citrox (citrus extract)
Time: up to 21d
Temperature: 4 and 10C
Concentration: 2mL/kg turkey meat
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Surface application
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts
(ii) Chitosan
Time: up to 21d
Temperature: 4 and 10C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Surface application
Point of Application (hot cx, cold cx, subprimal, trim): turkey breasts		 (i) Citrox (citrus extract)
Time: up to 21d
Temperature: 4 and 10C
Concentration: 2mL/kg turkey meat
(ii) Chitosan
Time: up to 21d
Temperature: 4 and 10C
Concentration: 2%		 Authors' summary of findings:
The addition of Citrox was more effective against S. enterica than E. coli in turkey, causing reductions of >0.5 and 2 log cfu/g at 4 and 10C, respectively, after 21 days of storage.
Interestingly, the addition of chitosan had a significant inhibitory effect on E. coli at 4 C and S. enterica at 10 C as compared with the control (inoculated samples) resulting in dramatic reductions in E. coli (2 log) and S. enterica (5 log) cell counts on day 21.
Of all the treatments examined, citrus extract in combination with chitosan showed an additive inhibitory effect against both pathogens, reducing E. coli and S. enterica populations, by approximately 2.7 or 4.5 and 2.2 or 5.6 log cfu/g, respectively, at 4 and 10 C on day 21 of storage.
Visvalingam, J. and R. A. Holley. 2018. Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic
acid for control of Escherichia coli O157:H7 in beef patties from treated beef
trim. Food Research International. 103: 295-300. http://dx.doi.org/10.1016/j.foodres.2017.10.051		 Beef pieces
Trimmings		 Non-intact (trimmings) E. coli O157:H7 (i) Chlorine dioxide
(ii) Acidified sodium chlorite
(iii) Peroxyacetic acid		 Bactericidal Time: NE
Temperature: 18 ± 1°C
Concentration: 2, 3, 4, and 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): chilled beef pieces		 (i) Chlorine dioxide
Time: Exposure time = 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash): dip
Other: pH 3.26
(ii) Acidified sodium chlorite
Time: Exposure time = 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash):dip
Other: pH 2.8
(iii) Peroxyacetic acid
Time: 30s
Concentration: 30, 100, 200, 400ppm
Treatment Application Type (spray/wash): dip
Other: pH 3.07		 Among tested antimicrobials, chlorine dioxide was most effective and had a positive interaction with cold storage where additional E. coli O157:H7 inactivation occurred.
Wagle, B. R., K. Arsi, A. Upadhyay, S. Shrestha, K. Venkitanarayanan, A. M. Donoghue, and D. J. Donoghue. 2017. β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry. Journal of Food Protection. 80:1243-1251. doi:10.4315/0362-028X.JFP-16-475 Thigh skin
Breast meat		 Chicken Campylobacter jejuni β-Resorcylic Acid (BR) Bactericidal Time: 30 s
Temperature: NE
Concentration: 0.5, 1.0, 2.0%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): ground chicken		 Time: 30 s
Concentration: 0.5, 1.0, 2.0%		 All BR treatments significantly reduced Campylobacter populations on both chicken or meat samples by 1 to 3 log CFU/g compared with non–BR-treated washed controls.
Wang, H., J. Qi, D. Duan, Y. Dong, X. Xu, G. Zhou. 2018. Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses. Food Control. 86:200-206. https://doi.org/10.1016/j.foodcont.2017.11.027 Carcasses Chicken Total viable counts (TVC)
Total coliforms		 (i) acid electrolyzed oxidizing water (AEW)
(ii) slightly acid electrolyzed oxidizing water (sAEW)		 Bactericidal (i) acid electrolyzed oxidizing water (AEW)
Time: 5 and 15 s
Temperature: NE
Concentration: pH of 2.55, ORP of 1150 mV, ACC of 60 mg/L
Volume: 3L/min/nozzle
Equipment Settings: NE
Pressure Delivery: 0.3 Mpa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) slightly acid electrolyzed oxidizing water (sAEW)
Time: 5 and 15 s
Temperature: NE
Concentration: pH of 6.00, ORP of 845 mV, ACC of 30 mg/L
Volume: 3L/min/nozzle
Equipment Settings: NE
Pressure Delivery: 0.3 Mpa
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 (i) acid electrolyzed oxidizing water (AEW)
Time: 5 and 15 s
Concentration: pH of 2.55, ORP of 1150 mV, ACC of 60 mg/L
(ii) slightly acid electrolyzed oxidizing water (sAEW)
Time: 5 and 15 s
Concentration: pH of 6.00, ORP of 845 mV, ACC of 30 mg/L		 Authors' summary of findings:
A microbial reduction of almost 1.0 log CFU/cm2 or MPN/cm2 was observed in chicken carcasses after spraying with acidic electrolyzed water (AEW) or
slightly acidic electrolyzed water (sAEW) for 15 s.
In addition, 30 mg/L of sAEW was as effective as 60 mg/L of AEW in the reduction of microorganism counts.
These findings indicate that sAEW may be a promising substitute for traditional sodium hypochlorite in the decontamination of chicken carcasses during slaughter, which may also help poultry companies minimize production costs in carcass decontamination.
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.
Yeh, Y., F.H. de Moura, K. Van Den Broek, A. S. de Mello. 2018. Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. Meat Science. 139: 44-48. https://doi.org/10.1016/j.meatsci.2018.01.007. Beef trimmings
Ground beef		 Non-intact (trimmings) Salmonella (i) Lactic acid
(ii) Peroxyacetic acid (PAA)
(iii) Bacteriophages (BA)
(iv) UV
(v) Various combinations of the above		 Bactericidal (i) Lactic acid
Time: NE
Temperature: NE
Concentration: 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(ii) Peroxyacetic acid (PAA)
Time: NE
Temperature: NE
Concentration: 400 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(iii) Bacteriophages (BA)
Time: NE
Temperature: NE
Concentration: 10^9 PDU/ml
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dropped with pipette
Point of Application (hot cx, cold cx, subprimal, trim): trim
(iii) Ultraviolet light (UV)
Time: 30s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Drum with two 110V, 16-in UV-C emitters at a wavelength of 254 nm at 23C.
Pressure Delivery: NE
Treatment Application Type (spray/wash): n/a
Point of Application (hot cx, cold cx, subprimal, trim): trim		 (i) Lactic acid
Concentration: 5%
(ii) Peroxyacetic acid (PAA)
Concentration: 400 ppm
(iii) Bacteriophages (BA)
Concentration: 10^9 PDU/ml
(iii) Ultraviolet light (UV)
Time: 30s
Equipment Settings: Drum with two 110V, 16-in UV-C emitters at a wavelength of 254 nm at 23C.		 Authors' summary of findings:
Applications of individual or combined organic acids did not significantly decrease Salmonella populations in ground beef.
Individual applications of BA and UV light decreased approximately 1 log CFU/g (P < 0.05).
Combined applications of BA and UV provided an optimal decrease of 2 log CFU/g (P < 0.05).
Organic acid applications do not reduce Salmonella populations in ground beef when applied on trim prior to grinding.
Combined applications of UV and BA may be used in industry settings to improve Salmonella control in ground beef.
Yeh, Y., P. Purushothaman, N. Gupta, M. Ragnone, S. C. Verma, and A. S. de Mello. 2017. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat Science. 127:30-34. http://dx.doi.org/10.1016/j.meatsci.2017.01.001 Beef trimmings
Pork trimmings
Chicken thighs
Turkey thighs		 Non-intact (Beef trimmings)
Pork
Chicken
Turkey		 Salmonella Bacteriophage application Bactericidal Time: NE
Temperature: NE
Concentration: 10^7 to 10^8 PFU/mL
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Pipetted while products were tumbled at 4 rpm for 2min
Point of Application (hot cx, cold cx, subprimal, trim): trimmings (beef and pork) or thighs (chicken and turkey)		 Concentration: 10^7 to 10^8 PFU/mL Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively.
For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively.
Yeh, Y., P. Purushothaman, N. Gupta, M. Ragnone, S. C> Verma, and A. S. de Mello. 2017. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. Meat Science. 127:30-34. http://dx.doi.org/10.1016/j.meatsci.2017.01.001 Beef trimmings
Pork trimmings
Chicken thighs
Turkey thighs		 Chilled Beef
Pork
Chicken
Turkey		 Salmonella Bacteriophage application Bactericidal Time: NE
Temperature: NE
Concentration: 10^7 to 10^8 PFU/mL
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Pipetted while products were tumbled at 4 rpm for 2min
Point of Application (hot cx, cold cx, subprimal, trim): trimmings (beef and pork) or thighs (chicken and turkey)		 Concentration: 10^7 to 10^8 PFU/mL Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonella in ground beef and ground pork, respectively.
For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively.
Zhang, H., J. Wu, and X. Guo. 2016. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness. 5:39-48. http://dx.doi.org/10.1016/j.fshw.2015.11.003 Chicken Breasts Chicken Naturally occurring:
Total viable counts (TVC)
Lactic acid bacteria (LAB) Enterobacteriaceae Pseudomonas spp.		 (i) rosemary extract
(ii) clove extract
(iii) rosemary + clove extracts		 Bacteriostatic (i) rosemary extract
Time: 15d total study time
Temperature: 4C storage
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts
(ii) clove extract
Time: 15d total study time
Temperature: 4C storage
Concentration: 1%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts
(iii) rosemary + clove extract
Time: 15d total study time
Temperature: 4C storage
Concentration: 1% total (0.5% rosemary + 0.5% clove)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Chicken breasts		 (i) rosemary extract
Concentration: 1%
(ii) clove extract
Concentration: 1%
(iii) rosemary + clove extract
Concentration: 1% total (0.5% rosemary + 0.5% clove)		 The combined rosemary-clove treatment was most effective in inhibiting the growth of all microorganism types throughout the shelf life period. Compared to control, this treatment resulted in counts approximately 2-logs lower, with the exception of Enterobacteriaceae, in which approximately 1-log difference was seen.
Zhang, L., L. J. Garner, S. R. McKee, and S. F. Bilgili. 2018. Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts. Journal of Food Protection. 81: 1134-1141. doi:10.4315/0362-028X.JFP-17-507 Chicken parts (breasts,
thighs, wings, and drumsticks)		 Chicken Salmonella Typhimurium
Campylobacter jejuni		 (i) chlorine
(ii) acidified sodium chlorite (ASC)
(iii) peracetic acid (PAA)
(iv) cetylpyridinium chloride (CPC)		 Bactericidal (i) chlorine
Time: 23s
Temperature: 11 to 15C
Concentration: 0.003% (pH 5 to 6)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim): parts in a post-chill decontamination tank
(ii) acidified sodium chlorite (ASC)
Time: 23s
Temperature: 11 to 15C
Concentration: 0.07% (pH~4)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim):parts in a post-chill decontamination tank
(iii) peracetic acid (PAA)
Time: 23s
Temperature: 11 to 15C
Concentration: 0.07 or 0.1% (pH 3.30 and 3.25, respectively)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim): parts in a post-chill decontamination tank
(iv) cetylpyridinium chloride (CPC)
Time: 23s
Temperature: 11 to 15C
Concentration: 0.35 or 0.60% (pH 7.00 and 7.06, respectively)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip/immersion
Point of Application (hot cx, cold cx, subprimal, trim):parts in a post-chill decontamination tank		 (i) chlorine
Concentration: 0.003%
(ii) acidified sodium chlorite (ASC)
Concentration: 0.07%
(iii) peracetic acid (PAA)
Concentration: 0.07 or 0.1%
(iv) cetylpyridinium chloride (CPC)
Concentration: 0.35 or 0.60%		 Authors' summary of findings:
CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL of Salmonella and a reduction of 4 or 5 log CFU/mL of Campylobacter, respectively.
Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter.
Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing less than 1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone.
Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.
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.
Wang, R., M. Koohmaraie, B. Luedtke, T. Wheeler, and J. Bosilevac. 2014. Effects of in-plant interventions on reduction of enterohemorrhagic Escherichia coli and background indicator microorganisms on veal calf hides. J. Food Prot. 77(5):745-751 Hides Veal Levels:
Total aerobic bacteria
Enterobacteriaceae
Coliforms
Escherichia coli (Generic)

Prevalence:
Salmonella spp.
Escherichia coli O157:H7
non-O157 Escherichia coli EHEC		 (i) Water rinse + manual curry comb of the hide
(ii) 200ppm of chlorine + a hot water rinse
(iii) 5-min treatment of chlorine foam + 180-200ppm of acidified sodium chlorite		 Bactericidal (i) Water Spray
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: 1 inch garden hose at a distance of approx. 1 m.
Pressure Delivery: 12-15 lb/in2 (82.737 X 103 to 103.421 X 103 Pa)
Treatment Application Type (spray/wash): spay
Point of Application (hot cx, cold cx, subprimal, trim): hide (antemortem)
(ii) Manual Curry Comb
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Curry Comb
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): hide (antemortem)
(iii) Chlorine Spray
Time: 5-10 min of dwell time
Temperature: NE
Concentration: 200 ppm
Volume: NE
Equipment Settings: Automated spray system at a distance of approx. 1-2 m.
Pressure Delivery: 20 to 30 lb/in2 (137.895 X 103 to 206.843 X 103 Pa)
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide (postmortem)
(iv) Hot Water Rinse
Time: 5 s
Temperature: 24° C
Concentration: NE
Volume: NE
Equipment Settings: Flow Thru scrub brush and squeegee
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray rinse of the pattern line
Point of Application (hot cx, cold cx, subprimal, trim): hide (postmortem)
(v) Chlorine Foam
Time: approx 5 min dwell time
Temperature: NE
Concentration: AFCO 5333 Power Foam prepared at 3oz/gal [85 g/3.785 liters] of water
Volume: NE
Equipment Settings: 2 gal. (7.57-liter) hand pump garden sprayer at a distance of approx. 1 m
Pressure Delivery: 5 to 10 lb/in2 (34.474 X 103 to 68.948 X 103 Pa)
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide (postmortem)
(vi) Acidified Sodium Chlorite Rinse
Time: approx NE
Temperature: NE
Concentration: 180-200ppm of acidified sodium chlorite
Volume: NE
Equipment Settings: distance of 1-2 m
Pressure Delivery: 20 to 30 lb/ in2 (137.895 X 103 to 206.843 X 103 Pa)
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hide (postmortem)		 (i) Water Spray
Equipment Settings: 1 inch garden hose at a distance of approx. 1 m.
Pressure Delivery: 12-15 lb/in2 (82.737 X 103 to 103.421 X 103 Pa)
(ii) Manual Curry Comb
Equipment Settings: Curry Comb
(iii) Chlorine Spray
Time: 5-10 min of dwell time
Concentration: 200 ppm
Equipment Settings: Automated spray system at a distance of approx. 1-2 m.
Pressure Delivery: 20 to 30 lb/in2 (137.895 X 103 to 206.843 X 103 Pa)
(iv) Hot Water Rinse
Time: 5 s
Temperature: 24° C
Equipment Settings: Flow Thru scrub brush and squeegee
(v) Chlorine Foam
Time: approx 5 min dwell time
Concentration: AFCO 5333 Power Foam prepared at 3oz/gal [85 g/3.785 liters] of water
Equipment Settings: 2 gal. (7.57-liter) hand pump garden sprayer at a distance of approx. 1 m
Pressure Delivery: 5 to 10 lb/in2 (34.474 X 103 to 68.948 X 103 Pa)
(vi) Acidified Sodium Chlorite Rinse
Concentration: 180-200ppm of acidified sodium chlorite
Equipment Settings: distance of 1-2 m
Pressure Delivery: 20 to 30 lb/ in2 (137.895 X 103 to 206.843 X 103 Pa)		 Interventions A, B, and C reduced indicator organisms (P<0.05) by 0.8 to 3.5 log CFU, 2.1 to 2.7 log CFU, and 1.0 to 1.5 log CFU, respectively

No Salmonella was detected on hides prior to intervention

E. coli O157:H7 prevalence was observed at only one plant, so comparison was not possible

Other non-O157 EHECs (O26, O103, and O111) were observed for all interventions studied.

Interventions A and B reduced culture-confirmed non O157 EHEC by 29 and 21%, respectively, whereas intervention C did not reduce non-O157 EHEC.

The most effective veal hide intervention for reducing indicator organisms and EHECs was the application of 200 ppm of chlorine followed by hot water rinse
Sevart, N., N. Baumann, H. Thippareddi, T. Houser, J. Luchansky, A. Porto-Fett, D. Marx, G. Acuff, and R. Phebus. 2016. Evaluating the Efficacy of Three U.S. Department of Agriculture–Approved Antimicrobial Sprays for Reducing Shiga
Toxin–Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses. J. Food Prot. 79(6):956-962. 		 Hot Carcass Veal rifampin-resistant, Escherichia coli surrogates (i) Water Wash
(ii) Warm Water Wash + Lactic Acid
(iii) Warm Water Wash + Citrilow (mixture of citric acid and hydrochloric acid in water)
(iv) Warm Water Wash + Beefxide (mixture of lactic acid and citric acids in water)
(v) Chilling

**Antimicrobial Interventions were applied pre-chill and then again post-chill		 Bactericidal (i) Standard Water Spray Wash
Time: 1 min wash, drip for 5 min pre-intervention
Temperature: Approx. 50°C
Concentration: NE
Volume: NE
Equipment Settings: handheld hose with spray nozzle (M-70 nozzle)
Pressure Delivery: 70 lb/in2, 26.5 liter/min, narrow spray setting
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
(ii)L-lactic Acid
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: 4.5%, pH 2.0
Volume: Approx 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass then repeated after 24 h in -2°C cooler
(iii) Citrilow
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: pH 1.2
Volume: 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass then repeated after 24 h in -2°C cooler
(iv) Beefxide
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: 2.25%, pH 2.3
Volume: 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass then repeated after 24 h in -2°C cooler		 (i) Standard Water Spray Wash
Time: 1 min wash, drip for 5 min pre-intervention
Temperature: Approx. 50°C
Equipment Settings: handheld hose with spray nozzle (M-70 nozzle)
Pressure Delivery: 70 lb/in2, 26.5 liter/min, narrow spray setting
(ii)L-lactic Acid
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: 4.5%, pH 2.0
Volume: Approx 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)
(iii) Citrilow
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: pH 1.2
Volume: 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)
(iv) Beefxide
Time: Drip for 5 min
Temperature: Approx. 20°C
Concentration: 2.25%, pH 2.3
Volume: 326 mL/carcass
Equipment Settings: 11.4-liter poly pump sprayer (ie hand-pump garden sprayer)		 All three antimicrobial sprays applied to prerigor carcasses delivered an additional ~0.5-log reduction (P ≤ 0.05) of the surrogates.

Chilling of carcasses for 24 h reduced (P ≤ 0.05) the surrogate population by an additional ~0.4 log cycles.

The postchill application of the antimicrobial sprays provided no further reductions.

Generally, the types and concentrations of the antimicrobial sprays evaluated herein did not negatively impact visual or instrumental color of chilled veal carcasses.

This study demonstrates that warm water washing, followed by a prechill spray treatment with a low-pH chemical intervention, can effectively reduce STEC risks associated with veal carcasses;
Smulders, F. and C. Woolthuis. 1983. Influence of Two Levels of Hygiene on the Microbiological Condition of Veal as a Product of Two Slaughtering/Processing Sequences. J. Food Prot. 46(12):1032-1035 Hot boned cuts Veal Aerobic Plate Counts (APC)
Enterobacteriaceae
Salmonella spp.		 (i) Strictly Hygienic
(ii) Hygienic
(iii) L-Lactic Acid		 Bactericidal (i) Strictly Hygienic
a. Surgical Gloves
b. Disinfected Knives with 70% ethanol and subsequent flaming after each incision
(ii) Hygienic
a. No Gloves
b. Visually clean knife when starting the excision
(iii) L-Lactic Acid
Time: NE
Temperature: NE
Concentration: 1% v/v prepared from an 80% L-Lactic acid stock solution
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): hot boned cuts		 (i) Strictly Hygienic
a. Surgical Gloves
b. Disinfected Knives with 70% ethanol and subsequent flaming after each incision
(ii) Hygienic
a. No Gloves
b. Visually clean knife when starting the excision
(iii) L-Lactic Acid
Concentration: 1% v/v prepared from an 80% L-Lactic acid stock solution		 The effect of "strictly hygienic" practices in both alternative and conventional slaughtering/processing procedure is evident: samplings immediately after hot boning and cold boning revealed counts 0.5 and 1.0 log units lower (p<.025 and p<.001), respectively, than "hygienic" practices.

Lactic acid did not appear to affect counts at 7 d post mortem in comparison to counts resulting from "hygienic" practices only.

At 14 d post mortem the decontaminating effect of lactic acid became manifest. 
Penney, N., T. Bigwood, H. Barea, D. Pulford, G. LeRoux, R. Cook, G. Jarvis, and G. Brightwell. 2007. Efficacy of a peroxyacetic acid formulation as an antimicrobial intervention to reduce levels of inoculated Escherichia coli O157 : H7 on external carcass surfaces of hot-boned beef and veal. J. Food Prot. 70(1): 200-203. Hot Carcass Veal Escherichia coli O157:H7 (i) Water Wash
(ii) Peroxyacetic acid (POAA) wash
(ii) Water + POAA wash		 Bactericidal (i) Water Wash
Time: 5s
Temperature: Approx 20°C
Concentration: potable water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot cx
(ii)  Peroxyacetic acid (POAA) Spray (Inspexx 200)
Time: 5s
Temperature: Approx 20°C
Concentration: 180ppm total peroxyacids
Volume: NE
Equipment Settings: 3 fan spray nozzles 28 cm apart, able to rotated, 30 cm away from product
Pressure Delivery: Wilden pump with a pulse dampener was set to deliver the Inspexx 200 with an even pressure of 6 bar at the nozzle sprayer
Treatment Application Type (spray/wash): sprayed
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass		 (i) Water Wash
Time: 5s
Temperature: Approx 20°C
Concentration: potable water
Treatment Application Type (spray/wash): wash
Point of Application (hot cx, cold cx, subprimal, trim): hot cx
(ii)  Peroxyacetic acid (POAA) Spray (Inspexx 200)
Time: 5s
Temperature: Approx 20°C
Concentration: 180ppm total peroxyacids
Equipment Settings: 3 fan spray nozzles 28 cm apart, able to rotated, 30 cm away from product
Pressure Delivery: Wilden pump with a pulse dampener was set to deliver the Inspexx 200 with an even pressure of 6 bar at the nozzle sprayer		 A water wash alone resulted in a 1.25 (94.4%) mean log reduction on veal inoculated with a high dose of E. coli O157:H7.

The POAA treatment resulted in a substantially greater mean log reduction of 3.56 ( 99.9%) on veal inoculated with a high dose of E. coli O157:H7.

The water wash only resulted in a 33.9%
reduction on veal inoculated with a low dose of E. coli O157:H7, whereas POAA treatment greatly improved pathogen reduction to 98.9 on veal.

The combination of a water wash followed by a POAA treatment resulted in a similar E. coli O157:H7 reduction to that achieved by POAA treatment alone. 
Houser, B., M. Soehnlen, D. Wolfgang, H. Lysczek, C. Burns, and B. Jayarao. 2012. Prevalence of Clostridium difficile Toxin Genes in the Feces of Veal Calves and Incidence of Ground Veal Contamination. Foodborne Pathogens and Disease 9(1): 32-36. Hot Carcass and Ground Veal Veal Toxigenic Clostridium difficile Citric Acid (2.25%) Wash Bactericidal (i) Citric Acid Wash
Time: NE
Temperature: NE
Concentration: 2.25%
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 		 (i) Citric Acid Wash
Concentration: 2.25%		 We observed a very low prevalence of C. difficile toxin genes in pre-wash carcass swabs collected at the abattoir. No toxin genes were detected on post-citric acid wash carcass swabs.

Toxin genes of C. difficile were detected by multiplex real-time PCR in 4 out of 50 (8%) ground veal samples that originated from the veal processor that participated in the study. These results suggest that either carcass washing does not completely eliminate TXCD contamination or TXCD contamination occurs during processing sometime after the carcass wash
Rahman, S., J. Wang, and D. Oh. 2013. Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork. Food Control 30: 176-183. doi:10.1016/j.foodcont.2012.06.041 Subprimals Pork Escherichia coli O157:H7 (B0259, B0297, B0299)
Listeria monocytogenes (ATCC 19115, ATTC 19111, and Scott A)		 (i) Aqueous ozone dip
(ii) Lactic Acid dip
(iii) Calcium lactate dip
(iv) Sodium hypochlorite dip
(v) Low concentration electrolyzed water dip
(vi) Strong acidic electrolyzed water dip
(vii) Combination of Low concentration electrolyzed water and calcium lactate dip		 Bactericidal (i) Aqueous Ozone
Time: 5 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(ii) Lactic Acid
Time: 5 min
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(iii) Calcium Lactate
Time: 5 min
Temperature: NE
Concentration: 3%
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(iv) Sodium Hypochlorite
Time: 5 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(v) Low Concentration Electrolyzed Water
Time: 5 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(vi) Strong Acidic Electrolyzed Water
Time: 5 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals

(vii) Combination of Low Concentration Electrolyzed Water and Calcium Lactate
Time: 5 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Treatment Application Type (spray/wash): Dip
Point of Application: Subprimals		 (i) Aqueous Ozone
Time: 5 min

(ii) Lactic Acid
Time: 5 min
Concentration: 3%

(iii) Calcium Lactate
Time: 5 min
Concentration: 3%

(iv) Sodium Hypochlorite
Time: 5 min

(v) Low Concentration Electrolyzed Water
Time: 5 min

(vi) Strong Acidic Electrolyzed Water
Time: 5 min

(vii) Combination of Low Concentration Electrolyzed Water and Calcium Lactate
Time: 5 min		 The combination of low concentration electrolyzed water and calcium lactate dip showed the greatest reduction of L. monocytogenes and E. coli
Castelo, M., D. Kang, G. Siragusa, M. Koohmaraie, and E. Berry. 2001. Evaluation of combination treatment processes for the microbial decontamination of pork trim. Journal of Food Protection 64: 335-342.  Trimmings Pork Aerobic bacteria
Coliforms
Escherichia coli (Generic)
Lactic acid bacteria (LAB)		 (i) water wash
(ii) water wash followed by lactic acid spray
(iii) water wash followed by hot (65.5°C, 15 s) water followed by hot (510°C, 60 s) air followed by lactic acid spray
(iv) water wash followed by hot (82.2°C, 15 s) water followed by hot (510°C, 75 s) air followed by lactic acid spray
(v) water wash followed by hot (82.2°C, 45 s) water followed by hot (510°C, 90 s) air followed by lactic acid spray
(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) Water Wash
Time: 15-180 s
Temperature: 15°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 65 PSI (448.16 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Trim

(ii) Lactic Acid Spray
Time: 15-120 s
Temperature: 15°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 35 PSI (241.32 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Trim

(iii) Hot Water Spray (three options, denoted by a, b, and c)
Time: 15-45s
Temperature: (a) 65.5°C, (b) 71°C, (c) 82.2°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 35 PSI (241.32 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): trim

(iv) Hot air (three options, denoted by a, b, c)
Time: 15-90s
Temperature: (a) 454.4°C, (b) 482.2°C, (c) 510°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): trim		 (i) Water Wash
Time: 15-180 s
Temperature: 15°C
Pressure Delivery: 65 PSI (448.16kPa)

(ii) Lactic Acid Spray
Time: 15-120 s
Temperature: 15°C
Concentration: 2%
Pressure Delivery: 35 PSI (241.32 kPa)

(iii) Hot Water Spray (three options, denoted by a, b, and c)
Time: 15-45s
Temperature: (a) 65.5°C, (b) 71°C, (c) 82.2°C
Pressure Delivery: 35 PSI (241.32 kPa)

(iv) Hot air (three options, denoted by a, b, c)
Time: 15-90s
Temperature: (a) 454.4°C, (b) 482.2°C, (c) 510°C
 		 Optimum exposure times for the combination treatments were water (120 s) and lactic acid (75 s)

Combination iii  reduced aerobic bacteria to the greatest extent

All treatments except water reduced coliforms and E. coli to below detectable levels by day 7
Eggenberger-Solorzano, L., S. Niebuhr, G. Acuff, and J. Dickson. 2002. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. Journal of Food Protection 65: 1248-1252.  Hot Carcass Pork Aerobic Plate Counts (APC)
Enterobacteriaceae
Escherichia coli (Generic)		 (i) Hot water wash
(ii) Acetic acid spray
(iiI) Water wash + acetic acid spray		 Bactericidal (i) Hot Water Wash
Time: 5s
Temperature: 82.2°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 25 PSI (172.37 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Hot Carcass Pieces (to simulate whole hot carcass)

(ii) Acetic Acid Spray
Time: 3s
Temperature: NE
Concentration: 1.8%
Volume: NE
Equipment Settings: Commercial acid rinse cabinet
Pressure Delivery: <25 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)		 (i) Hot Water Wash
Time: 5s
Temperature: 82.2°C
Pressure Delivery: 25 PSI (172.37 kPa)

(ii) Acetic Acid Spray
Time: 3s
Concentration: 1.8%
Equipment Settings: Commercial acid rinse cabinet
Pressure Delivery: <25 PSI (166 kPa)		 The hot water wash followed by the acetic acid spray significantly reduced the microbial populations on both scalded and skinned pork carcasses

The combined hot water and acetic acid spray reduced the populations of  APC, coliforms, and E. coli, however, there were no differences between the hot water wash and the hot water wash and acetic acid spray
DeGeer, S., L. Wang, G. Hill, M. Singh, S. Bilgili, and C. Bratcher. 2016. Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats. Meat Science 118: 28-33. doi:10.1016/j.meatsci.2016.03.008 Retail Cut Pork Escherichia coli (Generic)
Salmonella spp.		 (i) Lactic Acid
(ii) Sodium metasilicate		 Bactericidal (i) Lactic Acid Dip
Time: NE
Temperature: 4, 25, 60°C
Concentration: 1, 2, 3, 4%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Sodium Metasilicate Dip
Time: NE
Temperature: 4, 25, 60°C
Concentration: 2, 3, 4, 5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 (i) Lactic Acid Dip
Temperature: 4, 25, 60°C
Concentration: 1, 2, 3, 4%

(ii) Sodium Metasilicate Dip
Temperature: 4, 25, 60°C
Concentration: 2, 3, 4, 5%		 Sodium metasilicate and lactic acid at 4% were effective against E. coli O157:H7, non-O157 STEC, and Salmonella
Fabrizio, K., and C. Cutter. 2004. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science 68: 463-468. doi:10.1016/j.meatsci.2004.04.013 Subprimal Pork Listeria monocytogenes
Salmonella Typhimurium
Campylobacter coli		 (i) Chlorinated Water Spray
(ii) Lactic Acid (2%) Spray
(III) Acidic Electrolyzed Oxidizing (EO) Water		 Bactericidal (i) Chlorinated Water Spray
Time: 15s
Temperature: NE
Concentration: 25 ppm
Volume: NE
Equipment Settings: Hand-held, garden sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Lactic Acid Spray
Time: 15s
Temperature: NE
Concentration: 2%
Volume: NE
Equipment Settings: Hand-held, garden sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(iii) Acidic Electrolyzed Oxidizing Water
Time: 15s
Temperature: NE
Concentration: 50 ppm free chlorine, 1150 mV ORP
Volume: NE
Equipment Settings: Hand-held, garden sprayer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 (i) Chlorinated Water Spray
Time: 15s
Concentration: 25 ppm

(ii) Lactic Acid Spray
Time: 15s
Concentration: 2%

(iii) Acidic Electrolyzed Oxidizing Water
Time: 15s
Concentration: 50 ppm free chlorine, 1150 mV ORP		 Lactic acid and Acidic EO water significantly reduced populations of Campylobacter coli at days 0 and 7
Piachin, T., and N. Trachoo. 2011. Effect of ozone and potassium on lipid oxidation and survival of Salmonella typhimurium on fresh pork. Pakistan Journal of Biological Sciences 14: 236-240.  Subprimal Pork Salmonella Typhimurium (i) Ozone Gas
(ii) Potassium Lactate		 Bactericidal (i) Ozone Gas
Time: NE
Temperature: NE
Concentration: NE
Volume: 0, 200, 500, 1,00 mg h-1
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Gas
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Potassium Lactate
Time: NE
Temperature: NE
Concentration: 2, 4%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 (i) Ozone Gas
Volume: 0, 200, 500, 1,00 mg h-1

(ii) Potassium Lactate
Concentration: 2, 4%		 4% potassium lactate inhibited Salmonella typhimurium.

At 1,000 mg h-1, ozone improved the inhinibtory effect of potassium lactate on Salmonella typhimurium
King, A., R. Miller, A. Castillo, D. Griffin, and M. Hardin. 2012. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. Journal of Food Protection 75: 1589-1594. doi:10.4315/0362-028X.JFP-12-004 Variety Meats Pork Salmonella
Yersinia enterocolitica
Campylobacter coli		 (i) Lactic Acid Bactericidal (i) Lactic Acid Spray
Time: NE
Temperature: 40-50°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): Variet Meats		 (i) Lactic Acid Spray
Temperature: 40-50°C
Concentration: 2%		 Lactic acid combined with good manufacturing practices causes reductions of Salmonella, Y. enterocolitica, and C. coli
Mansur, A., C. Tango, G. Kim, and D. Oh. 2015. Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork. Food Control 47: 277-284. doi:10.1016/j.foodcont.2014.07.019 Subprimals Pork Escherichia coli (Generic)
Listeria monocytogenes
Staphylococcus aureus
Salmonella Typhimurium		 (i) Slightly Acidic Electrolyzed Water
(ii) Strong Acidic Electrolyzed Water
(iiI) Fumaric Acid
(iv) Slightly Acidic Electrolyzed Water and Fumaric Acid		 Bactericidal (i) Slightly Acid Electrolyzed Water Dip
Time: NE
Temperature: NE
Concentration: 6% HCl solution
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Strong Acidic Electrolyzed Water
Time: NE
Temperature: NE
Concentration: 9% HCl
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal


(iii) Fumaric Acid
Time: NE
Temperature: NE
Concentration: 0.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 (i) Slightly Acid Electrolyzed Water Dip
Concentration: 6% HCl solution

(ii) Strong Acidic Electrolyzed Water
Concentration: 9% HCl

(iii) Fumaric Acid
Concentration: 0.5%		 The combination of slightly acidic electrolyzed water and 0.5% fumaric acid at 40°C for 3 min showed the greatest reduction of E.  Coli O157:H7, L. monocytogenes, S. aureus, and S. Typhimurium
Castelo, M., M. Koohmaraie, and E. Berry. 2001. Microbial and quality attributes of ground pork prepared from commercial pork trim treated with combination intervention processes. Journal of Food Protection 64: 1981-1987.  Trimmings Pork APC
Coliforms
Escherichia coli (Generic)
Lactic acid bacteria		 (i) Water (15°C, 120s)
(ii) water (15°C, 120s) followed by lactic acid (2%) wash
(iii) water (15°C, 120s) followed by lactic acid (2%) followed by hot air (510°C, 90s)
(iv) hot air (510°C, 90s) followed by water (15°C, 120s) followed by hot air (510°C, 90s)		 Bactericidal (i) Water Wash
Time: 120 s
Temperature: 15°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 65 PSI (448.16 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Trim

(ii) Lactic Acid Spray
Time: 75 s
Temperature: 15°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 35 PSI (241.32 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Trim


(iii) Fumaric Acid
Time: NE
Temperature: NE
Concentration: 0.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(iii) Hot Air
Time: 90 s
Temperature: 510°C
Concentration: NE
Volume: NE
Equipment Settings: In-line hot air cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Trim		 (i) Water Wash
Time: 120 s
Temperature: 15°C
Pressure Delivery: 65 PSI (448.16 kPa)

(ii) Lactic Acid Spray
Time: 75 s
Temperature: 15°C
Concentration: 2%
Pressure Delivery: 35 PSI (241.32 kPa)

(iii) Hot Air
Time: 90 s
Temperature: 510°C		 All intervention treatments significantly reduced microbial populations in ground pork

Water followed by lactic acid and water followed by lactic acid followed by hot air were the most effective in reducing aerobic bacteria and E. coli
Garcia-Marques, I., J. A. Ordonez, M. I. Cambero, and M. C. Cabeza. 2012. Use of E-beam for shelf-life extension and sanitizing of marinated pork loin. International Journal of Microbiology.  Marinated Subprimal Pork
Lactic acid bacteria
Enterobacteriaceae
Pseudomonas
Listeria spp.
Escherichia coli (Generic)*
Salmonella spp.*

*Listeria was used as an indicator for Salmonella and E. coli
In regards to E-beam radiation, Salmonella has a similar resistance to Listeria, and E. coli has a lower resistance than Listeria		 E-beam radiation Bactericidal (i) E-beam Radiation
Time: NE
Temperature: NE
Concentration: 0.2, 0.5, 1, 1.5, 2, 2.5, 3 kGy
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Marinated Subprimal		 (i) E-beam Radiation
Concentration: 0.2, 0.5, 1, 1.5, 2, 2.5, 3 kGy		 Initial LAB counts were reduced by the E-beam and the D-value was determined to be 0.85 kGy

Differences in pseudomonads were unable to be recorded

Enterobacteriaceae was practically eliminated by the treatment

A D-value of 0.46 was calculated for Listeria
Prasai, R., G. Acuff, L. Lucia, J. Morgan, S. May, and J. Savell. 1992. Microbiological effects of acid decontamination of pork carcasses at various locations in processing. Meat Sci. 32:413-423. Hot Carcass Pork Aerobic Plate Counts (APC)
Salmonella
Listeria		 Lactic Acid Spray Bactericidal Time: NE
Temperature: 55°C
Concentration: 1%
Volume: 225 mL per carcass for before evisceration, 225 mL per carcass side for post-evisceration
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): hot carcass
(i) Before evisceration, after dehairing (no singing)
(ii) Post-evisceration
(iii) Both before evisceration and post-evisceration
Other: pH 2.8		 Temperature: 55°C
Concentration: 1%
Volume: 225 mL per carcass for before evisceration, 225 mL per carcass side for post-evisceration
Treatment Application Type (spray/wash): Spray

Other: pH 2.8		 No Salmonella and Listeria were observed during this experiment

There was a numerical reduction in APC in a 0-h sample and 48-h sample of carcass surfaces, but they were not statistically significant.

Samples taken at 48-h had numerically lower counts than the samples taken at 0-h, but not statistically.
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.
Zeitoun, A., and J. Debevere. 1991. Inhibition, survival and growth of Listeria monocytogenes on poultry as influenced by buffered lactic acid treatment and modified atmosphere packaging. International Journal of Food Microbiology. 14: 161-169. doi:10.1016/0168-1605(91)90103-V Pieces Poultry Listeria monocytogenes (i) Lactic Acid (2%) /Sodium Lactate Buffer (pH 3.0)
(ii) Modified Atmosphere Packaging
(iii) Lactic Acid/Sodium Lactate Buffer + Modified Atmosphere Packaging		 Bactericidal (i) Lactic Acid/Sodium Lactate Buffer
Time: NE
Temperature: NE
Concentration: Lactic Acid: 2, 5 and 10%
Sodium Lactate Buffer: pH 3.0
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application: Pieces

(ii) Modified Atmosphere Packaging
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application: Pieces		 (i) Lactic Acid/Sodium Lactate Buffer
Concentration: Lactic Acid: 2, 5 and 10%
Sodium Lactate Buffer: pH 3.0

(ii) Modified Atmosphere Packaging		 The antimicrobial effect of the buffer system increased with as concentration of lactic acid increased

The combination of 10% lactic acid buffer solution and MAP had the greatest reduction of L. monocytogenes
Anang, D., G. Rusul, J. Bakar, and F. Ling. 2007. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157 : H7 in chicken breast stored at 4 degrees C. Food Control 18: 961-969. doi:10.1016/j.foodcont.2006.05.015 Pieces Poultry Listeria monocytogenes
Salmonella Enteritidis
Escherichia coli O157:H7		 (i) Lauricidin
(ii) Lactic Acid		 Bactericidal (i) Lauricidin
Time: 10, 20, or 30 min
Temperature: NE
Concentration: 0.5, 1, 1.5, or 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Pieces

(ii) Lactic Acid
Time: 10, 20, or 30 min
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Pieces		 (i) Lauricidin
Time: 10, 20, or 30 min
Concentration: 0.5, 1, 1.5, or 2%

(ii) Lactic Acid
Time: 10, 20, or 30 min		 Lauricidin was more effective in reducing L. monocytogenes, S. enteritidis, and E. coli O157:H7

Dipping in Lauricidin for 30 min caused a significant reduction in L. monocytogenes, S. enteriditis, and E. coli O157:H7 when compared to dipping for 10 or 20 min

Lactic Acid caused a higher reduction in S. enteritidis and E. coli O157:H7
 
Atterbury, R., P. Connerton, C. Dodd, C. Rees, and I. Connerton. 2003. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni. Applied and Environmental Microbiology 69: 6302-6306. doi:10.1128/AEM.69.10.6302-6306.2003 Hot Carcass Poultry Campylobacter jejuni (i) Bacteriophages
 		 Bactericidal (i) Bacteriophages (C. jejuni NCTC 12662 PT14)
Time: NE
Temperature: NE
Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin
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) Bacteriophages (C. jejuni NCTC 12662 PT14)
Concentration: 108 PFU per ml by dilution in SM buffer (50 mM Tris-Cl, pH 7.5, supplemented with 0.1 M NaCl, 8 mM MgSO407H2O, and 0.01% gelatin		 The phage exhibited a control effect even in the absence of host growth
Avens, J., S. Albright, A. Morton, B. Prewitt, P. Kendall, and J. Sofos. 2002. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13: 445-450. doi:10.1016/S0956-7135(01)00073-1 Hot Carcass Poultry APC (i) Boiling Water
(ii) Flowing Steam		 Bactericidal (i) Boiling Water
Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min
Temperature: 95°C
Concentration: NE
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

(ii) Flowing Steam
Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min
Temperature: 96-98
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) Boiling Water
Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min
Temperature: 95°C

(ii) Flowing Steam
Time: 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, and 8 min
Temperature: 96-98°C		 Thermal destruction endpoint of <10 aerobic microbes per cm2 was achieved by boiling water or flowing steam for 3 min

Increasing exposure past 3 min did not further decrease APC
Berrang, M., J. Dickens, and M. Musgrove. 2000. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Science 79: 1689-1693.  Hot Carcass Poultry Campylobacter spp.
Coliforms
Escherichia coli (Generic)		 (i) Hot Water Immersion
(ii) Hot Water Wash		 Bactericidal (i) Hot Water Immersion I
Time: 28s, 30 min after defeathering
Temperature: 60°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Carcass

(ii) Hot Water Immersion II
Time: 28s, immediately after defeathering
Temperature: 60°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dip
Point of Application (hot cx, cold cx, subprimal, trim): Carcass

(iii) Hot Water Wash I
Time: 20s, 30 min after defeathering
Temperature: 73°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): Carcass

(iv) Hot Water Wash II
Time: 20s, immediately after defeathering
Temperature: 71°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): Carcass		 (i) Hot Water Immersion I
Time: 28s, 30 min after defeathering
Temperature: 60°C

(ii) Hot Water Immersion II
Time: 28s, immediately after defeathering
Temperature: 60°C

(iii) Hot Water Wash I
Time: 20s, 30 min after defeathering
Temperature: 73°C

(iv) Hot Water Wash II
Time: 20s, immediately after defeathering
Temperature: 71°C		 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
Blank, G., and C. Powell. 1995. Microbiological and hydraulic evaluation of immersion chilling for poultry. Journal of Food Protection 58: 1386-1388.  Hot Carcass Poultry Standard Plate Counts
Coliform Counts		 (i) Immersion Chilling Bactericidal (i) Immersion Chilling
Time: 8s
Temperature: 82°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): 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)
Bashor, M., K.M. Keener, P.A. Curtis, B.W. Sheldon, S. Kathariou, and J. Osborne. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83: 1232-1239. Hot Carcass Poultry Campylobacter spp. Carcass Washer Bactericidal Carcass Washer Plant A Washer 1
Time: NE
Temperature: NE
Concentration: 25ppm Chlorine
Volume: 208.2 L per minute
Equipment Settings: NE
Pressure Delivery: 620.5 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant A Washer 2
Time: NE
Temperature: NE
Concentration: NE
Volume: 189.3L per minute
Equipment Settings: NE
Pressure Delivery:551.6 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant A Washer 3
Time: NE
Temperature: NE
Concentration: NE
Volume: 283.9 L per minute
Equipment Settings: NE
Pressure Delivery: 275.8 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination)
Time: NE
Temperature: NE
Concentration: 35 ppm chlorine/NE/NE
Volume: 132.5/227.1/68.1 L per minute
Equipment Settings: NE
Pressure Delivery: 1241.1/620.5/413.7 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant  C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination)
Time: NE, TSP: 11 s
Temperature: NE
Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0
Volume: 302.8/227.1/68.1 L per minute
Equipment Settings: NE
Pressure Delivery: 413.7/379.2/344.7 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
TSP Spray Plant C
Time: 11 s
Temperature: NE
Concentration: 12%, pH 11.0
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank
Carcass Washer Plant  D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination)
Time: NE, ASC: 15s
Temperature: 63 °C/NE
Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5
Volume: 151.4/227.1 L per minute
Equipment Settings: NE
Pressure Delivery: 344.7/551.6 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
ASC Plant  D
Time: ASC: 15s
Temperature: NE
Concentration: 1200 ppm at pH 2.5
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank		 Carcass Washer Plant A Washer 1
Concentration: 25ppm Chlorine
Volume: 208.2 L per minute
Pressure Delivery: 620.5 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant A Washer 2
Volume: 189.3L per minute
Pressure Delivery:551.6 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant A Washer 3
Volume: 283.9 L per minute
Pressure Delivery: 275.8 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant B (Series of 3 washers, post-treatement was sampled after combination)
Concentration: 35 ppm chlorine/NE/NE
Volume: 132.5/227.1/68.1 L per minute
Pressure Delivery: 1241.1/620.5/413.7 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
Carcass Washer Plant  C (Series of 3 washers and TSP rinse, post-treatement was sampled after combination)
Time: NE, TSP: 11 s
Temperature: NE
Concentration: 35/NE/25 ppm Chlorine, TSP: 12%, pH 11.0
Volume: 302.8/227.1/68.1 L per minute
Equipment Settings: NE
Pressure Delivery: 413.7/379.2/344.7 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
TSP Spray Plant C
Time: 11 s
Temperature: NE
Concentration: 12%, pH 11.0
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post Wash, Pre-chill tank
Carcass Washer Plant  D (Series of 2 washers and ASC rinse, post-treatement was sampled after combination)
Time: NE, ASC: 15s
Temperature: 63 °C/NE
Concentration: NE/35 ppm Chlorine, ASC: 1200 ppm at pH 2.5
Volume: 151.4/227.1 L per minute
Equipment Settings: NE
Pressure Delivery: 344.7/551.6 kPa
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Pre-chill tank
ASC Plant  D
Time: ASC: 15s
Temperature: NE
Concentration: 1200 ppm at pH 2.5
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Post-evisceration, Post wash, Pre-chill tank		 In Plant A, the use of a single washer was sufficient to reduce Campylobacter populations. The population after the second washer was not significantly lower than after the first. The combination of all three washers reduced Campylobacter by 64.5% (log 0.45 CFU/mL)

In plant B, all washers in combination reduced Campylobacter by 13.3 to 30% (0.26 to 0.66 log CFU/mL) depending on season.

In plant C, the combination of 3 washers resulted in a reduction of log 0.27 CFU/mL. The TSP spray reduced an additional log 1.03 to log 3.58 CFU/mL. Total reduction in the system was 1.46 CFU/mL

In plant D, the combination of 2 washers resulted in a reduction. Total reduction in the system, including washers and ASCrinse was 1.59 CFU/mL
Bautista, D.A., N. Sylvester, D. Barbut, and M.W. Griffiths. 1997. The determination of the efficacy of antimicrobial rinses on turkey carcasses using response surface design. Hot Carcass Poultry Total Plate Count
Total Coliform Count
Salmonella spp.		 Antimicrobial spray: Lactic Acid, Chloride, TSP, AvGard Bcteriocidal 4 bacteriocidal treatments at different concentrations and pressures = 13 combinations
Lactic Acid
Time: NE
Temperature: 22 °C
Concentration: 1.24%, 4.25%, 7.26%, 8.50%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled
Chloride
Time: NE
Temperature: 22 °C
Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled
TSP and AvGard
Time: NE
Temperature: 22 °C
Concentration: 2.93%, 10.00%, 17.07%, 20.00%
Volume: NE
Equipment Settings: NE
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled		 4 bacteriocidal treatments at different concentrations and pressures = 13 combinations
Lactic Acid
Temperature: 22 °C
Concentration: 1.24%, 4.25%, 7.26%, 8.50%
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled
Chloride
Temperature: 22 °C
Concentration: 7.32 ppm, 25.0 ppm, 43.0 ppm, 50.0 ppm
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled
TSP and AvGard
Temperature: 22 °C
Concentration: 2.93%, 10.00%, 17.07%, 20.00%
Pressure Delivery: 47 psi, 65psi, 83 psi, 90 psi
Treatment Application Typeddd (spray/wash): Spray - rotating spool spray chamber
Point of Application (hot cx, cold cx, subprimal, trim): Washed, post-evisceration, pre-chilled		 Lactic acid: Significant impact on total plate count and coliform count. At concentration of 1.24%, the total plate cont was reduced 2.4 log cycles. High acid concentrations were more effective than lower concentrations. Maximum reduction due to lactic acid was at 4.25% concentration, which may result in tissue discoloration.

Chlorine: There was no significant difference between different pressures and concentrations. This study found relatively low reductions of less than 1 log.

TSP: Maximum reduction was 1.8 (total plate count) and 1.7 (coliform count) log cycles. Did not affect Salmonella spp. Suggests that TSP is not effective in poultry at these concentrations and pressures

AvGard: Maximum reduction of 2.3 (total plate count) and 1.3 (coliform count) log cycles. Efficacy was not significant at any pressure and concentration combination. May effect levels of Salmonella spp. more than total bacterial load, but there was no distinct pattern of efficacy. AvGard does not appear to be highly effective in poultry carcasses at levels in this study.
Blankenship, L.C., and S.E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. J. Appl. Environ. Microbiol. 44:88-92. Ground Meat Poultry Campylobacter jejuni Thermal/cooking Bacteriocidal Cooking - hot water bath
Time: NE
Temperature: 4 °C, 23°C, 37 °C, 43°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): After grinding		 Cooking - hot water bath
Temperature: 4 °C, 23°C, 37 °C, 43°C
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): After grinding		 D-values and Z-values were calculated

Z-values for different strains were 5.92°C and 6.35°C
Coppen, P., S. Fenner, G. Salvat. 1998. Antimicrobial efficacy of AvGard carcase wash under industrial processing conditions. Brit. Poultry Sci. 39:229-234. Hot Carcass Poultry Total Viable Count
Escherichia coli (Generic)
Salmonella spp.		 AvGard (TSP) wash Bacteriocidal Cooking - hot water bath
Time: 15s
Temperature: NE
Concentration: 100 g/kg w/w
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash- immersion tank
Point of Application (hot cx, cold cx, subprimal, trim): After grinding		 Cooking - hot water bath
Time: 15s
Temperature: NE
Concentration: 100 g/kg w/w
Treatment Application Type (spray/wash): Wash- immersion tank
Point of Application (hot cx, cold cx, subprimal, trim): After grinding		 Overall, Avgard reduced bacterial contamination:
Salmonella: 57.7% - 0.5%
Enterobacteriaceae: 4.7 log - 1.9 log
Coliforms: 3.9 log - 1.1 log
Total Aerobic Count: 5.5 log - 4.4 log

Show that AvGard treatment is very effective in reducing all the bacteria studied
Kordowska-Wiater, Monika, and Dariusz M. Stasiak. Effect of ultrasound on survival of gram-negative bacteria on chicken skin surface. Bull Vet Inst Pulawy. 55 (2011): 207-210. Hot Carcass Poultry Gram Negative Bacteria ultrasound treatment in water and in 1% aqueous lactic acid solution Bactericidal

(i) Ultrasound in sterile water
Time: 3-6 min
Temperature: 20°C
Concentration: NE
Volume: NE
Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Ultrasound in lactic acid solution
Time: 3-6 min
Temperature: 20°C
Concentration: 1%
Volume: NE
Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(i) Ultrasound in sterile water
Time: 3-6 min
Temperature: 20°C
Concentration: NE
Volume: NE
Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(ii) Ultrasound in lactic acid solution
Time: 3-6 min
Temperature: 20°C
Concentration: 1%
Volume: NE
Equipment Settings: 40 kHz and an intensity of 2.5 W/cm2
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Trim		 Pseudamonas was most sensitive to sonification in lactic acid
E. Coli was the most sensitive bacteria, a lactic acid aqueous solution for 3 min reduced the number of the bacteria by more than I log CFU/cm(2) and after 6 min, the reduction exceeded 1.5 log CFU/cm(2)
McCann, M. S., et al. Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157: H7 surface inoculated onto beef, pork and chicken. Journal of Food Engineering 76.1 (2006): 32-40.
Hot Carcass		 Poultry Salmonella Typhimurium DT104l
Escherichia coli O157:H7		 treated with steam Bactericidal (i) Application of Steam
Time: 60 s
Temperature: 83°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): Subprimal

 		 (i) Application of Steam
Time: 60 s
Temperature: 83°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): Subprimal

 		 After treatment for 60 s, numbers of surviving E. coli O157:H7 were generally higher than S. Typhimu- rium DT104, though significantly so only for chicken skin, indicating a possible difference in the heat resistance of the two organisms.
Paskeviciute, E., I. Buchovec, and Z. Luksiene. High-power pulsed light for decontamination of chicken from food pathogens: a study on antimicrobial efficiency and organoleptic properties. Journal of Food Safety. 31.1 (2011): 61-68. Hot Carcass Poultry Salmonella Typhimurium
Listeria monocytogenes		 High-power pulsed light treatment  Bactericidal (i) High-power pulsed light treatment
Time:200 s
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: 1,000 pulses, total ultraviolet light dose 5.4 J/cm2
Pressure Delivery:NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): subrprimal
 
Time:200 s
Equipment Settings: 1,000 pulses, total ultraviolet light dose 5.4 J/cm2		 S. Typhimurium and L. monocytogenes inoculated on the surface of chicken had a reduction of 2–2.4 log10  (N/N0) cfu/mL

total aerobic mesophils on the surface of meat were reduced by 2 log10 (N/N0) cfu/mL

no significant changes in meat lipid peroxidation or sensory characteristics were detected in treated chicken under nonthermal conditions
Xintain, M., et al. 1997. Bacteriocins applied to food packaging materials to inhibit Listeria monocytogenes on meats. Journal of Food Science. 62.2: 413-415. Pieces Poultry Listeria monocytogenes ATCC 19115 (i)pediocin-powdered bags
(ii) Pediocin-coated cellulose casings		 Bactericidal (i)pediocin-powdered bags
Time: 12 weeks
Temperature: 4 degrees celsius
Concentration: 7.75 µg/cm2
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):The powder was evenly distributedto inner surfaces of the bags by hand shaking
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(ii) Pediocin-coated cellulose casings
Time: NE
Temperature: NE
Concentration: 9.30µg/cm2
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):including pediocinpowder into a shirring spray solution and applying it to casings
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 (i)pediocin-powdered bags
Time: 12 weeks
Temperature: 4 degrees celsius
Concentration: 7.75 µg/cm2
Treatment Application Type (spray/wash):The powder was evenly distributedto inner surfaces of the bags by hand shaking
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal

(ii) Pediocin-coated cellulose casings
Concentration: 9.30µg/cm2
Treatment Application Type (spray/wash):including pediocinpowder into a shirring spray solution and applying it to casings
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 Applying bacteriocins to food packaging films is an effectiveapproach to reduce L. monocytogenes contamination in meats and poultry.
Min, J. S., et al. 2007. Control of microorganisms and reduction of biogenic amines in chicken breast and thigh by irradiation and organic acids. Poultry science. 86.9: 2034-2041. Pieces Poultry Bacillus cereus
Enterobacter cloacae
Alcaligenes faecalis		 (i) Irradiation
(ii) Acetic Acid
(iii) Lactic Acid
(iv) Citric Acid		 Bactericidal (i)Irradiation
Time: 3-6 min
Temperature: 20°C
Concentration: 0, 0.5, 1, and 2 kGy
Volume: NE
Equipment Settings: 100 kCi, 83.3 Gy/min at 12 ± 0.5°C
Pressure Delivery: NE
Treatment Application Type (spray/wash):NE
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(ii)Acetic Acid
Time: 24 hr
Temperature: 4°C
Concentration: 0.2 M
Volume: 1mL/10 grams
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): soak
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(iii) Latic Acid
Time: 24 hr
Temperature: 4°C
Concentration: 0.2 M
Volume:1mL/10 grams
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):soak
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal
(iv) Citric Acid
Time: 24 hr
Temperature: 4°C
Concentration:0.2 M
Volume: 1mL/10 grams
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): soak
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal		 Organic Acid soak time: 24 Hours 0.5 kGy achieved approximately a 2-log reduction, and no viable cells were detected at a dose of 2 kGy

1-log reduction was achieved by organic acid treatment except for citric acid, which achieved approximately a 3-log reduction of E. cloacae
Hwang, C.-A., and L. R. Beuchat. 1995. Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. Journal of Food Protection. 58: 19-23.  Hot Carcass Poultry Salmonella Dublin USDA-SB1
Salmonella Dublin CDC 2550-71
Salmonella Enteriditis D1439
Slamonella Typhimurium ST
Salmonella Typhimurium S11

Five strains of L. monocytogenes (Scott A, Brie-1, 101M, V7, LCDC 86-861)

Five strains of C. jejuni (D848, A74C, EDL2, CR01, SP92)

Five strains of S. aureus  (FRI-1068, FRI-798, FRI-472, FRI-576, FRI-100)		 (i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween)
(ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween)
(iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween)
(iv)  Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween)
(v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween)
(vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween)
(vii) NaOH (followed with no Tween, 1% Tween, 5% Tween)
(viii) Tween 80
(xi) Lactic acid/sodium benzoate (LB35 or LB55)		 Bactericidal (i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 10%
Pressure: NE
pH: 8.7
Point of application: NE

(ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 10%
Pressure: NE
pH: 3.9
Point of application: NE

(iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 4°C
Concentration: 10%
Pressure: NE
pH: 3.5
Point of application: NE

(iv) Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration:
Pressure:
pH:
Point of application: NE

(v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 1%
Pressure: NE
pH: 11.8
Point of application: NE

(vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 4°C
Concentration: 1%
Pressure: NE
pH: 2.4
Point of application: NE

(vii) NaOH (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 0.05%
Pressure: NE
pH: 11.5
Point of application: NE

(viii) Tween 80
Time: 30 min
Temperature: 25 °C
Concentration: 1% or 5%
Pressure: NE
pH: NE
Point of application: NE

(xi) Lactic acid/sodium benzoate (LB35 or LB55)
Time: 30 min
Temperature: 25 °C
Concentration: 0.3% lactic acid/0.05% sodium benzoate (LB35) or 0.5% lactic acid/0.05% sodium benzoate (LB55)
Pressure: NE
pH: NE
Point of application: NE
 		 (i) Sodium tripolyphosphate (STPP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 10%
pH: 8.7

(ii) Monosodium phosphate (MSP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 10%
pH: 3.9

(iii) Sodium acid pyrophosphate (SAPP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 4°C
Concentration: 10%
pH: 3.5

(iv) Sodium hexametaphosphate (SHMP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration:
Pressure:
pH:
Point of application: NE

(v) Trisodium phosphate (TSP) (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 1%
pH: 11.8

(vi) Lactic acid (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 1%
pH: 2.4

(vii) NaOH (followed with no Tween, 1% Tween, 5% Tween)
Time: 30 min
Temperature: 25 °C
Concentration: 0.05%
pH: 11.5

(viii) Tween 80
Time: 30 min
Temperature: 25 °C
Concentration: 1% or 5%
pH: NE

(xi) Lactic acid/sodium benzoate (LB35 or LB55)
Time: 30 min
Temperature: 25 °C
Concentration: 0.3% lactic acid/0.05% sodium benzoate (LB35) or 0.5% lactic acid/0.05% sodium benzoate (LB55)


 		 Populations of Salmonella spp., L. monocytogenes, and psychrotrophs were significantly lower on skin washed with 1% TSP or 1% lactic acid compared to populations on skin washed with water or 10% MSP, STPP, SAPP, or SHMP.

Washing skin with solutions of LB35 and LB55 resulted in greater reductions in populations of Salmonella spp., L. monocytogenes, and C. jejuni compared to washing with water. 
James, C., S. J. James, N. Hannay, G. Purnell, C. Barbedo-Pinto, H. Yaman, M. Araujo, M. L. Gonzalez, J. Calvo, and M. Howell. 2007.
Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces. International journal of food microbiology 114: 195-203. 		 Hot carcass Poultry Campylobacter jejuni AR6
Escherichia coli  K12 		 (i) Steam
(ii) Hot water immersion
(iii) Carcass freezing/chilling		 Bactericidal (i) Steam
Time: 10, 12, 20 s
Temperature: 100 °C
Pressure: atmospheric pressure
Concentration: NE
Point of Application: immediately after primary chilling

(ii) Hot water immersion
Time: 10 & 20 s
Temperature: 80 °C
Pressure: NE
Concentration: NE
Point of application: immediately following steam treatment

(iii) Carcasss chilling
(a) Crust frozen
Time: 23 min, 70 min, 30 min
Temperature: -35 °C, -10 °C, 15 °C
Pressure: NE
Concentration: NE
Point of application: immediately following steam application
(b) Chilled
Time: 120 min
Temperature: 0 °C, 15 °C
Pressure: NE
Concentration: NE
Point of application: immediately following steam treatement		 (i) Steam
Time: 10, 12, 20 s
Temperature: 100 °C
Pressure: atmospheric pressure
Point of Application: immediately after primary chilling

(ii) Hot water immersion
Time: 10 & 20 s
Temperature: 80 °C
Point of application: immediately following steam treatment

(iii) Carcasss chilling
(a) Crust frozen
Time: 23 min, 70 min, 30 min
Temperature: -35 °C, -10 °C, 15 °C
Point of application: immediately following steam application
(b) Chilled
Time: 120 min
Temperature: 0 °C, 15 °C
Point of application: immediately following steam treatement		 Treatments with steam or hot water combined with chilling at 0 °C or crust freezing produce greater reductions than steam or hot water alone. The most effective treatment for both test strains was a 10 s steam treatment followed by crust freezing. The optimum treatmet was considered to be a 20 s hot water treatment at 80 °C followwed by crust freezing. 
Huezo, R., J. Northcutt, D. Smith, D. Fletcher, and K. Ingram. 2007. Effect of dry air or immersion chilling on recovery of bacteria from broiler carcasses. Journal of food protection 70: 1829-1834. Hot Carcass Poultry Escherichia coli (Generic)
Coliforms
Campylobacter spp.
Salmonella spp.		 (i) Dry air
(ii) Immersion chilling 		 Bactericidal (i) Dry air
Time: 150 min
Temperature: -1.1 °C
Pressure: NE
Velocity: 3.5 m/s
Poin of application: Following processing

(ii) Immersion chilling
Time: 50 min
Temperature: 0.6 °C
Pressure: NE
Poin of application: Following processing		 (i) Dry air
Time: 150 min
Temperature: -1.1 °C
Velocity: 3.5 m/s
Poin of application: Following processing

(ii) Immersion chilling
Time: 50 min
Temperature: 0.6 °C
Poin of application: Following processing		 Concentrations of E. coli, coliforms, Campylobacter, and  Salmonella  recovered from prechill carcasses averaged 3.5, 3.7, 3.4, and 1.4 log CFU/ml of rinse, respectively
Both chilling methods significantly reduced bacterial concentrations on the carcassses. Dry air and immersion chilled carcasses without chemical intervention are microbiologically comparable and a 90% reduction in concentrations of E. coli, coliforms, and Campylobacter  can be obtained by chilling.

Tumble chiller was used to immersion-chill carcasses. Paddles were operated at approximately 2 rpm for the 50-min chilling period. 
Hinton Jr, A., and K. D. Ingram. 2005. Microbicidal activity of tripotassium phosphate and fatty acids toward spoilage and pathogenic bacteria associated with poultry. Journal of food protection. 68: 1462-1466.  Hot Carcass Poultry Escherichia coli (Generic)
Listeria monocytogenes
Pseudomonas aeruginosa
Salmonella Typhimurium
Staphylococcs aureus
Campylobacter jejuni
Candida ernobii
Yarrowia lipolytica 		 (i) Tripotassium Phosphate
(ii) Fatty Acids - lauric acid, myristic acid		 Bactericidal (i) TPP
Time: 2 min
Temperature: NE
Pressure: NE
Concentration: 1.0%, 2.0%, 4.0%, 4.0%
Point of Application: Post-processing

(ii) Fatty Acids - lauric or myristic
Time: 2 min
Temperature: NE
Pressure: NE
Concentration: 0.5%, 1.0%, 1.5%, 2.0%
Point of Application: Post-processing		 (i) TPP
Time: 2 min
Concentration: 1.0%, 2.0%, 4.0%, 4.0%
Point of Application: Post-processing

(ii) Fatty Acids - lauric or myristic
Time: 2 min
Concentration: 0.5%, 1.0%, 1.5%, 2.0%
Point of Application: Post-processing		 Lauric acid appeared to have significantly more antibacterial activity than myristic acid.

No significant changes in the number of gram-positive rods and cocci were identified on treated skins.
Hinton Jr, A., and J. A. Cason. 2008. Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid. Journal of food protection 71: 1707-1713.  Hot Carcass Poultry Nondifferentiated bacterial flora of poultry skin (i) Potassium hydroxide (KOH)
(ii) Lauric Acid		 Bactericidal (i) Potassium Hydroxide (KOH)
Time: 1 min
Temperature: NE
Pressure: NE
Concentration: 0.25%, 0.5%
Point of Application: immediately following mechanical picking

(ii) Lauric acid
Time: 1 min
Temperature: NE
Pressure: NE
Concentration: 0.5%, 1.0%
Point of Application: immediately following mechanical picking		 (i) Potassium Hydroxide (KOH)
Time: 1 min
Concentration: 0.25%, 0.5%
Point of Application: immediately following mechanical picking

(ii) Lauric acid
Time: 1 min
Concentration: 0.5%, 1.0%
Point of Application: immediately following mechanical picking		 An additional treatment consisted of sample washes one to five times following treatement to determine the effect of multiple rinses on bacterial flora count. Repeated washing may cause for bacteria to be continually shed from poultry skin, however, bacterial surfactants like KOH-Lauric acid can be used to remove and kill the remaining counts.

Staphylococcus spp. were identified to have the highest degree of resistance to the bactericidal activitiy of KOH-Lauric acid. 
Goode, D., V. Allen, and P. Barrow. 2003. Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages. Applied and Environmental Microbiology. 69: 5032-5036.  Hot Carcass Poultry Salmonella Enteritidis
Campylobacter jejuni		 Lytic bacteriophage  Bactericidal (i) Lytic bacteriophage for Salmonella spp.
Time: 24 h, 48 h
Temperature: 4 °C
Pressure: NE
Concentration: 1 Multiplicity of Infection (MOI)
Density: 103 PFU/cm2
Point of Application: post-processing & freezing

(ii) Lytic bacteriophage for Campylobacter jejuni
Time: 24 h
Temperature: 4 °C
Density: 106 PFU/cm2
Concentration: 1 MOI
Point of Application: post-processing & freezing		 (i) Lytic bacteriophage for Salmonella spp.
Time: 24 h, 48 h
Temperature: 4 °C
Concentration: 1 Multiplicity of Infection (MOI)
Density: 103 PFU/cm2
Point of Application: post-processing & freezing

(ii) Lytic bacteriophage for Campylobacter jejuni
Time: 24 h
Temperature: 4 °C
Density: 106 PFU/cm2
Concentration: 1 MOI
Point of Application: post-processing & freezing		 Lytic bacteriophages applied at low MOI reduced the recoverable bacterial numbers by less than 1 log10 unit. Phages applied at MOI of 100 to 1000 rapidly reduced the revocerable bacterial numbers by up to 2 log10 units over 48 h. 
Fabrizio, K., R. Sharma, A. Demirci, and C. Cutter. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry science 81: 1598-1605.  Hot Carcass Poultry Salmonella Typhimurium (A) Immersion chilling
(i) Electrolyzed oxidizing water
(ii) Ozonated Water
(iii) Acetic acid
(iv) Trisodium phosphate (TSP)
(v) Sodium hypochlorite

(B) Spray-washing
(i) Electrolyzed oxidizing water
(ii) Ozonated Water
(iii) Acetic acid
(iv) Trisodium phosphate (TSP)
(v) Sodium hypochlorite

(C) Spray-chiling & immersion chilling
(i) Electrolyzed oxidizing water
(ii) Ozonated Water
(iii) Acetic acid
(iv) Trisodium phosphate (TSP)
(v) Sodium hypochlorite		 Bactericidal (A) Immersion chilling
Time: 0 days, 7 days
Temperature: end-point 4 °C
Pressure: NE
Point of application: post-evisceration

(B) Spray chilling
Time: 15 s
Temperature: NE
Pressure: 85 psi
Volume: 25 mL
Point of application: post-evisceration

(i) Electrolyzed oxidizing water
Time: treatment dependent
Temperature: NE
pH: 2.4 - 2.7
ORP: 1150 mV
Additional notes: 50 ppm free CL
Point of application: post-evisceration

(ii) Ozonated water
Time: dependent on application method
Temperature: NE
Concentration: 10 mg/L
Point of application: post-evisceration

(iii) Acetic acid:
Time: dependent on application method
Temperature: NE
Concentration: 2%
Point of application: post-evisceration

(iv) Trisodium phosphate (TSP)
Time: dependent on application method
Temperature: NE
Concentration: 10%
Point of application: post-evisceration

(v) sodium hypochlorite
Time: dependend on application method
Temperature: NE
Concentration: 20 ppm
Point of application: post-evisceration		 (A) Immersion chilling
Time: 0 days, 7 days
Temperature: end-point 4 °C
Point of application: post-evisceration

(B) Spray chilling
Time: 15 s
Pressure: 85 psi
Volume: 25 mL
Point of application: post-evisceration

(i) Electrolyzed oxidizing water
Time: treatment dependent
pH: 2.4 - 2.7
ORP: 1150 mV
Additional notes: 50 ppm free CL
Point of application: post-evisceration

(ii) Ozonated water
Time: dependent on application method
Concentration: 10 mg/L
Point of application: post-evisceration

(iii) Acetic acid:
Time: dependent on application method
Concentration: 2%
Point of application: post-evisceration

(iv) Trisodium phosphate (TSP)
Time: dependent on application method
Temperature: NE
Concentration: 10%
Point of application: post-evisceration

(v) Sodium hypochlorite
Time: dependend on application method
Concentration: 20 ppm
Point of application: post-evisceration		 Immersion only application: TSP and acetic acid antimicrobials were the most effective treatments with a 1.41 log10 reduction.

Spray washing with each of the antimicrobials resulted in a slight and immediate reductioin in bacterial counts, excluding those of E. coli biotype 1 and total coliforms.

Combination treatment (immersion + spray chilling) showed a significant reduction in bacterial counts immediately following treatement with any of the antimicrobials. 
El-Shibiny, A., P. Connerton, and I. Connerton. 2009. Survival at refrigeration and freezing temperatures of Campylobacter coli and Campylobacter jejuni on chicken skin applied as axenic and mixed inoculums. International journal of food microbiology 131: 197-202. Hot Carcass Poultry Campylobacter coli
Campylobacter jejuni		 (i) Rapid chilling
(ii) Chilling		 Bactericidal (i) Rapid chilling
Time: 10 min.
Temperature: -20 °C
Pressure: NE
Freezing rate: -30 °C/min
Point of application: post-plucking

(ii) Chilling
Time: 10 min
Temperature: 4 °C
Pressure: NE
Chilling rate: -20 °C/min
Point of application: post-plucking		 (i) Rapid chilling
Time: 10 min.
Temperature: -20 °C
Freezing rate: -30 °C/min
Point of application: post-plucking

(ii) Chilling
Time: 10 min
Temperature: 4 °C
Chilling rate: -20 °C/min
Point of application: post-plucking		 Chilling: C. jejuni counts fell by 2.3 log10 CFU/cm2 over the first 24 h, and at a greater rate over 5 d. 
Dickens, J., and A. Whittemore. 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poultry science 76: 657-660.  Hot Carcass Poultry Aerobic plate counts (APC) Acetic acid spray Bactericidal Acetic Acid
Time: 30 s
Temperature: 23 °C
Pressure: NE
Concentration: 1%
Point of application: following defeathering		 Acetic Acid
Time: 30 s
Temperature: 23 °C
Concentration: 1%
Point of application: following defeathering		 Total aerobic plate counts were reduced by 0.6 log10/mL.
Ismail, S., T. Deak, H. A. El-Rahman, M. Yassien, and L. Beuchat. 2001. Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken. International journal of food microbiology 64: 13-19.  Pieces Poultry Yarrowia lipolytica (i) Lactic acid
(ii) Potassium sorbate
(iii) Sodium benzoate
(iv) Trisodium phosphate (TSP)
(v) Sage
(vi) Thyme		 Bactericidal (i) Lactic acid
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 2%, 5%, 8%
Point of application: Post processing

(ii) Potassium sorbate
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 0.2%, 0.4%, 0.8%
Point of application: Post processing
Note: Potassium sorbate was an addition to 2.0% lactic acid

(iii) Sodium benzoate
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 0.2%, 0.4%, 0.8%
Point of application: Post processing
Note: Sodium benzoate was an addition to 2.0% lactic acid

(iv) Trisodium phosphate (TSP)
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 4%, 8%, 12%
Point of application: Post processing

(v) Sage
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 100%
Point of application: Post processing

(vi) Thyme
Time: 1 min
Temperature: 21 °C
Pressure: NE
Concentration: 100%
Point of application: Post processing		 (i) Lactic acid
Time: 1 min
Temperature: 21 °C
Concentration: 2%, 5%, 8%
Point of application: Post processing

(ii) Potassium sorbate
Time: 1 min
Temperature: 21 °C
Concentration: 0.2%, 0.4%, 0.8%
Point of application: Post processing
Note: Potassium sorbate was an addition to 2.0% lactic acid

(iii) Sodium benzoate
Time: 1 min
Temperature: 21 °C
Concentration: 0.2%, 0.4%, 0.8%
Point of application: Post processing
Note: Sodium benzoate was an addition to 2.0% lactic acid

(iv) Trisodium phosphate (TSP)
Time: 1 min
Temperature: 21 °C
Concentration: 4%, 8%, 12%
Point of application: Post processing

(v) Sage
Time: 1 min
Temperature: 21 °C
Concentration: 100%
Point of application: Post processing

(vi) Thyme
Time: 1 min
Temperature: 21 °C
Concentration: 100%
Point of application: Post processing		 Lactic acid applied at 4% and 8% showed no added effect beyond lactic acid treatment applied at 2%. Treatment with potassium sorbate and sodium benzoate beyond 0.2% concentration also showed no additional benefit than that seen with 0.2% application.

Sage treatment reduced Y. lipolytica counts by 0.39 log10 cfu/g. Thyme treatment reduced Y. lipolytica counts by 0.45 log10 cfu/g.
Huang, H., S. Williams C. Sims, and A. Simmone. 2011. Sodium Metasilicate Affects Antimicrobial, Sensory, Physical and Chemical Characteristics of Fresh Commercial Chicken Breast Meat Stored at 4°C for 9 days.  Pieces Poultry Total pyschrotrophic counts (i) Sodium Metasilicate on chicken fillets Bactericidal (i) Sodium Metasilicate
Time: 9 days (vacuum packaged)
Temperature: 4°C
Concentration:  o, 1, 2, 3, or 4%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersed
Point of Application (hot cx, cold cx, subprimal, trim): subprimal 		 (i) Sodium Metasilicate
Time: 9 days (vacuum packaged)
Temperature: 4°C
Concentration:  o, 1, 2, 3, or 4%		 At least 3% SMS was necessary to retard growth of spoilage bacteria. USDA maximum allowable level of SMS in poultry marinades is 2%. 
Oyarzable, O., C. Hawk, S. Bilgili, C. Warf, and G. Kemp. 2004. Effects of Postchill Application of Acidified Sodium Chlorite to Control Campylobacter spp. And Escherichia coli on Commercial Broiler Carcasses. J Food Prot. 67:2288-2291.  Hot Carcass Poultry Campylobacter spp.
Escherichia coli (Generic)		 (i) Postchill Application of Acidified Sodium Chlorite Bactericidal (i) Postchill Application of Acidified Sodium Chlorite
Time: 15 s
Temperature: NE
Concentration:  600 to 800 ppm sodium chlorite, 2.5 to 2.7 pH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): whole carcass immersion
Point of Application (hot cx, cold cx, subprimal, trim): carcass 		 (i) Postchill Application of Acidified Sodium Chlorite
Time: 15 s
Concentration:  600 to 800 ppm sodium chlorite, 2.5 to 2.7 pH
Treatment Application Type (spray/wash): whole carcass immersion		 A significatnt reudction in Campylobacter spp and E. coli counts Campylobacter spp prevalence was seen after the postchill application of acidified sodium chlorite.  
Boysen, L., H. Rosenquist. 2009. Reduction of Thermotolerant Campylobacter species on broiler carcasses following physical decontamination at slaughter. J. Food Prot. 72:497-502 Hot Carcass Poultry Campylobacter spp.
Escherichia coli (Generic)		 (i) Forced Air Freezing
(ii) Crust Freezing
(iii) Steam-Ultrazound		 Bactericidal (i) Forced Air Freezing
Time: 3 h
Temperature: 3 °C surface temperature
Concentration:  NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Air
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) Crust Freezing
Time: NE
Temperature: -55°C, -1°C surface temperature
Concentration: CO2
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Freezing Air
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - Skinless Breast Fillets
(iii) Steam-Ultrazound
Time: 5 s inside, 10 s outside
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: Sonosteam technique: steam and ultrasound waves
Pressure Delivery: NE
Treatment Application Type (spray/wash): steam
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 (i) Forced Air Freezing
Time: 3 h
Temperature: 3 °C surface temperature
(ii) Crust Freezing
Temperature: -55°C, -1°C surface temperature
Concentration: CO2
Treatment Application Type (spray/wash): Freezing Air
(iii) Steam-Ultrazound
Time: 5 s inside, 10 s outside
Equipment Settings: Sonosteam technique: steam and ultrasound waves
Treatment Application Type (spray/wash): steam		 Mean reductions obtained were 0.44 log CFU per carcass, 0.42 log CFU per sample, and  2.51 log CFU per carcass, respectively. All techniques resulted in significant reductions of the Campylobacter concentration on the carcasses (P >0.05). However, none of the techniques were as effective as freezing based on reductions in Campylobacter counts and on adverse effects. 
Capita, R., C. Calleja, M. Fernandez, and B. Moreno. 2002. Activity of Trisodium Phosphate compared with Sodium Hydroxide Was Solutions against Listeria monocytogenes attached to Chicken Skin during Refridgerated Storage. Food Micro. 19:57-63 Pieces Poultry Listeria monocytogenes (i) Water
(ii) 8%, 10%, 12% TSP
(iii) 8%, 10%, 12% NaOH		 Bactericidal (i) Water (sterile)
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Concentration:  NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs  
(ii) TSP
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Concentration:  8%, 10%, 12%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs
(iii) NaOH
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Concentration:  8%, 10%, 12%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on chicken legs 		 (i) Water (sterile)
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Treatment Application Type (spray/wash): dipped
(ii) TSP
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Concentration:  8%, 10%, 12%
Treatment Application Type (spray/wash): dipped  
(iii) NaOH
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at 22°C, stored at 2°C
Concentration:  8%, 10%, 12%
Treatment Application Type (spray/wash): dipped 		 Compared with water dipping,TSP and NaOH treatments signi¢cantly (Po0?05) reduce Listeria populations at days 0,1, 3 and 5 of refrigerated storage. Bacterial reductions varied between 1.12 and 3.34 log10 cycles for TSP-treated samples and between1.80 and 3.28 log10 cycles for NaOH treated samples.
Capita, R., C. Calleja, R. Perez, B. Moreno and M. Fernandez. 2002. Influence of Poultry Carcass Skin Sample Site on the Effectiveness of Trisodium Phophate against Listeria monocytogenes. J. Food Prot. 65:853-856.  Pieces Poultry Listeria monocytogenes (i) Water
(ii) 8%, 10%, 12% TSP		 Bactericidal (i) Water (sterile)
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at room temperature, stored at 2°C
Concentration:  NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on   
(ii) TSP
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at room temperature, stored at 2°C
Concentration:  8%, 10%, 12%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): subprimal - skin on 		 (i) Water (sterile)
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at room temperature, stored at 2°C
Treatment Application Type (spray/wash): immersion  
(ii) TSP
Time: 15 min dipped, 15 min drained, stored for 0, 1, 3, and 5 days
Temperature: 20°C, drained at room temperature, stored at 2°C
Concentration:  8%, 10%, 12%
Treatment Application Type (spray/wash): immersion		 For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were signiŽ cantly larger (P> 0.05) than those in leg skin or dorsal skin.
Corry, J., S. James, G. Purnell, C. Pinto, Y. Chochois, M. Howell, and C. James. 2007. Surface Pasteurization of Chicken Carcasses using Hot Water. J. Food Eng. 79:913-919.  Hot Carcass Poultry Escherichia coli K12
Campylobacter jejuni K12		 (i)Hot Water Wash Bactericidal (i) Hot Water Wash
Time: 20s
Temperature: 80°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): carcass		 (i) Hot Water Wash
Time: 20s, 30s
Temperature: 80°C, 75°C		 Overall, reductions of 1.31 log10 cfu cm2 in counts of E. coli K12 was achieved using a 20 s, 80°C treatment. A 1.66 log10 cfu cm2 reduction in C. jejuni AR6, was achieved by a 30 s, 75°C treatment.
Dickens, J. and A. Whittemore. 1994. The Effect of Acetic Acid and Air Injection on Appearance, Moisture Pick-Up, Microbiological Quality, and Salmonella Incidence on Processed Poultry Carcasses. Poult. Sci. 73(4):582-586. Hot Carcass Poultry Salmonella Typhimurium (i) Prechill treatment with air injection + glacial acetic acid
(ii) Prechill treatment 		 Bactericidal (i) Prechill treatment with air injection + glacial acetic acid
Time: NE
Temperature: NE
Concentration: .3% and .6%, respectively
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) Prechill treatment
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 (i) Prechill treatment with air injection + glacial acetic acid
Concentration: .3% and .6%, respectively
Treatment Application Type (spray/wash): chill		 Salmonella incidence of inoculated carcasses was significantly reduced by the treatments. Using .6% acetic acid with air injection resulted in the greatest reduction in Salmonella incidence (8% positive).
Dickens, J. and A. Whittemore. 1995. The Effects of Extending Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poult. Sci. 74(6):1044-1048. Hot Carcass Poultry Total aerobes
Salmonella spp.
Enterobacteriaceae		 (i) Paddle Chiller without acid
(ii) Static Ice Slush with Acetic Acid
(iii) Static Ice Slush with Air Agitation and Acetic Acid
(iV) A paddle type chiller with Acetic Acid		 Bactericidal (i) Paddle Chiller without acid
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) Static Ice Slush with Acetic Acid
Time: NE
Temperature: NE
Concentration: .6%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iii) Static Ice Slush with Air Agitation and Acetic Acid
Time: NE
Temperature: NE
Concentration: .6%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iV) A paddle type chiller with Acetic Acid
Time: NE
Temperature: NE
Concentration: .6%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 (i) Paddle Chiller without acid
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(ii) Static Ice Slush with Acetic Acid
Concentration: .6%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iii) Static Ice Slush with Air Agitation and Acetic Acid
Concentration: .6%
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass
(iV) A paddle type chiller with Acetic Acid
Concentration: .6%
Treatment Application Type (spray/wash): chill
Point of Application (hot cx, cold cx, subprimal, trim): carcass		 Total aerobes were reduced (P ≤ .05) by .34, .62, and 1.16 log10 most probable number/mL for the S, SA, and P treatments, respectively, when compared with the controls. Enterobacteriaceae counts were reduced (P ≤ .05) by .50, .71, and 1.4 log10 for the S, SA, and the P treatments, respectively. Salmonella incidence, from inoculated carcasses, after 1 h were 87% for the C carcasses, 80% for the S treatment, 53% for the SA treatment, and 6.7% for the P treatment.
Rio, E., M. Moran, M. Preito, C. Calleja, R. Capita. 2006. Effect of Various Chemical Decontamination Treatments on Natural Microflora and Sensory Characteristics of Poultry. J. Food Microb. 115:268-280.  Pieces Poultry Mesophilic aerobic counts
Psychrotropic
Enterobacteriaceae
Coliforms
Micrococcaceae
Enterococci
Brochothrix thermosphacta
Pseudomonads
Lactic Acid Bacteria
Yeasts and Molds		 (i) Trisodium Phosphate
(ii) Sodium Chlorite + Citric Acid
(iii) Citric Acid
(iv) Peroxyacidsc
(v) Sterile Water
(vi) Not dipped 		 Bactericidal (i) Trisodium Phosphate
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 12%, 13.03±0.05 pH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(ii) Sodium Chlorite + Citric Acid
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 1200ppm, 2.70±0.02 pH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iii) Citric Acid
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 2%,  2.15±0.04 pH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal
(iv) Peroxyacids
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 200 ppm, 3.75±0.03 pH
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dipped
Point of Application (hot cx, cold cx, subprimal, trim): subprimal		 (i) Trisodium Phosphate
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 12%, 13.03±0.05 pH
(ii) Sodium Chlorite + Citric Acid
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 1200ppm, 2.70±0.02 pH
(iii) Citric Acid
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 2%,  2.15±0.04 pH
(iv) Peroxyacids
Time: drained 15 min, stored 0, 1, 3, 5 d
Temperature: 18°C±1°C, drained at 20°C±1°C, stored 3°C±1°C
Concentration: 200 ppm, 3.75±0.03 pH		  The microbial reductions throughout storage increased, decreased,or did not vary, in accordance with microbial group and chemical involved.

Results from the present study suggest that the treatments
tested improve the microbial quality of chicken without adverse sensorial effects.
Zhao, T., and M. Doyle. 2006. Reduction of Campylobacter jejuni on Chicken Wings by Chemical Treatments. J. Food Prot. 69(4):762-767.  Pieces Poultry Campylobacter jejuni
 		 (i) Glycerol monolaurate
(ii) Hydrogen peroxide
(iii) Acetic Acid
(iv) Lactic Acid
(v) Sodium benzoate
(vi) Sodium chlorate
(vii) Sodium carbonate
(viii) Sodium hydroxide
(ix) Acetic Calcium Sulfate-based solution		 Bactericidal (i) Glycerol monolaurate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.01%
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(ii) Hydrogen peroxide
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1 and 0.2%
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iii) Acetic Acid
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1, 0.5, 1.0, 1.5, and 2.0%
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iv) Lactic Acid
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1 and 1.0%
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(v) Sodium benzoate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1%
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(vi) Sodium chlorate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 50 and 100mM
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(vii) Sodium carbonate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 50 and 100mM
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(viii) Sodium hydroxide
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.05 and 0.1 N
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(ix) Acetic Calcium Sulfate-based Solution
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: NE
Volume: 200ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings		 (i) Glycerol monolaurate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.01%
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(ii) Hydrogen peroxide
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1 and 0.2%
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(iii) Acetic Acid
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1, 0.5, 1.0, 1.5, and 2.0%
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(iv) Lactic Acid
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1 and 1.0%
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(v) Sodium benzoate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.1%
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(vi) Sodium chlorate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 50 and 100mM
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(vii) Sodium carbonate
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 50 and 100mM
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(viii) Sodium hydroxide
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Concentration: 0.05 and 0.1 N
Volume: 200ml
Treatment Application Type (spray/wash): submerged
(ix) Acetic Calcium Sulfate-based Solution
Time: 1, 3, 5, 10 and 20 min
Temperature: 4°C
Volume: 200ml
Treatment Application Type (spray/wash): submerged 		  Treatments at 4°C of 2% acetic acid, 100 mM sodium carbonate, or 0.1 N sodium hydroxide for up to 45 s reduced C. jejuni populations by ca. 1.4, 1.6, or 3.5 log CFU/g, respectively. Treatment with ACS-LA at 4 degrees C for 15 s reduced C. jejuni by >5 log CFU/g to an undetectable level. The ACS-LA treatment was highly effective in chilled water at killing C. jejuni on chicken and, if recycled, may be a useful treatment in chill water tanks for poultry processors to reduce campylobacters on poultry skin after slaughter
Zhao, T., G. Ezeike, M. Doyle, Y. Hung and R. Howell. 2003. Reduction of Campylobacter jejuni on Poultry by Low-Temperature Treatment. J. Food Prot. 66(4):652-655.  Pieces Poultry Campylobacter jejuni (i) 5°C
(ii) -20°C
(iii) -30°C
(iv) -86°C
(v) Super Chill Treatment		 Bactericidal (i) 5°C
Time: 24 days
Temperature: 5°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(ii) -20°C
Time: 72 h or 52 days
Temperature: -20°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iii) -30°C
Time: 72 h
Temperature: -30°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iv) -86°C
Time: 52 weeks
Temperature: -86°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Vacuum sealed bags and held in freezer
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(v)Superchill Treatment
Time: 330, 220, 150, 20 s to achieve internal temp of -3.3°, respective of temperatures
Temperature: -80, -120, -160, and -196°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Vacuum sealed bags and immersed in liquid nitrogen (-196°C) or vapor state liquid nitrogen (-80, -120, -160)
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings		 (i) 5°C
Time: 24 days
Temperature: 5°C
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(ii) -20°C
Time: 72 h or 52 days
Temperature: -20°C
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iii) -30°C
Time: 72 h
Temperature: -30°C
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(iv) -86°C
Time: 52 weeks
Temperature: -86°C
Point of Application (hot cx, cold cx, subprimal, trim): chicken wings
(v)Superchill Treatment
Time: 330, 220, 150, 20 s to achieve internal temp of -3.3°, respective of temperatures
Temperature: -80, -120, -160, and -196°C
Treatment Application Type (spray/wash): Vacuum sealed bags and immersed in liquid nitrogen (-196°C) or vapor state liquid nitrogen (-80, -120, -160)		 The results of the study revealed that the storage of wings at -20 and -30°C for 72 h reduced the population of C. jejuni on wings by 1.3 and 1.8 log10 CFU/g, respectively. The results with regard to long-term freezing for 52 weeks revealed C. jejuni reductions of ca. 4 and 0.5 log10 CFU/g on wings held at -20 and -86°C, respectively.

C. jejuni reductions of 0.5 log10 CFU/g for wings held at -80 degrees C, 0.8 log10 CFU/g for wings held at -120 degrees C, 0.6 log10 CFU/g for wings held at -160 degrees C, and 2.4 log10 CFU/g for wings held at -196 degrees C. The superchilling of wings to quickly cool meat to -3.3 degrees C (internal temperature) can substantially reduce C. jejuni populations at -196 degrees C when the wings are submerged in liquid nitrogen, but not at -80 to -160 degrees C when the wings are treated with vapor-state liquid nitrogen.
Zhao, T., P. Zhao and M. Doyle. 2009. Inactivation of Salmonella and Escherichia coli O157:H7 on Lettuce and Poultry Skin by Combinations of Levulinic Acid and Sodium Dodecyl Sulfate. J Food Prot. 72(5): 928-935.  Pieces Poultry Salmonella spp.
Esherichia coli O157:H7		 (i) Lactic Acid
(ii) Acetic Acid
(iii) Caprylic Acid + SDS
(iv) Levulinic Acid
(v) Sodium dodecyl sulfate (SDS)
(vi) Levulinic Acid + SDS
(vii) Acetic Acid + SDS
(viii) Lactic Acid + SDS		 Bactericidal (i) Lactic Acid
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.5%, pH 2.6
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(ii) Acetic Acid
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.5%, pH 3.1
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(iii) Caprylic Acid + SDS
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.05% + 0.03%, pH 3.4 or 0.05% + 0.05%, pH 3.2
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(iv) Levulinic Acid
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.1%, pH 2.5; 0.5%, pH 2.6; 1.0%, pH 2.9; 1.5%, pH 2.8; 2.0%, pH 2.8; 2.5%, pH 2.6; 3.0%, pH 2.7
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(v) Sodium dodecyl sulfate (SDS)
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.05%, pH 6.1; 0.5%, pH 6.0; 1.0%, pH 6.0; 1.5%, pH 6.0; 2.0%, pH 6.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(vi) Levulinic Acid + SDS
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.3% +0.05%, pH 3.1; 0.4% + 0.05%, pH 2.9; 0.5% + 0.05%, pH 3.0; 0.5% +0.03%, pH3.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(vii) Acetic Acid + SDS
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.5% + 0.05%, pH 3.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water
(viii) Lactic Acid + SDS
Time: 0, 1, 2, and 5 min
Temperature: NE
Concentration: 0.5% + 0.05%, pH 2.5
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
Treatment Application Type (spray/wash): submerged in Whirlpack bag
Point of Application (hot cx, cold cx, subprimal, trim): subprimals, contaminated water		 (i) Lactic Acid
Time: 0, 1, 2, and 5 min
Concentration: 0.5%, pH 2.6
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(ii) Acetic Acid
Time: 0, 1, 2, and 5 min
Concentration: 0.5%, pH 3.1
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(iii) Caprylic Acid + SDS
Time: 0, 1, 2, and 5 min
Concentration: 0.05% + 0.03%, pH 3.4 or 0.05% + 0.05%, pH 3.2
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(iv) Levulinic Acid
Time: 0, 1, 2, and 5 min
Concentration: 0.1%, pH 2.5; 0.5%, pH 2.6; 1.0%, pH 2.9; 1.5%, pH 2.8; 2.0%, pH 2.8; 2.5%, pH 2.6; 3.0%, pH 2.7
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(v) Sodium dodecyl sulfate (SDS)
Time: 0, 1, 2, and 5 min
Concentration: 0.05%, pH 6.1; 0.5%, pH 6.0; 1.0%, pH 6.0; 1.5%, pH 6.0; 2.0%, pH 6.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(vi) Levulinic Acid + SDS
Time: 0, 1, 2, and 5 min
Concentration: 0.3% +0.05%, pH 3.1; 0.4% + 0.05%, pH 2.9; 0.5% + 0.05%, pH 3.0; 0.5% +0.03%, pH3.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(vii) Acetic Acid + SDS
Time: 0, 1, 2, and 5 min
Concentration: 0.5% + 0.05%, pH 3.0
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)
(viii) Lactic Acid + SDS
Time: 0, 1, 2, and 5 min
Concentration: 0.5% + 0.05%, pH 2.5
Volume: 200ml
Equipment Settings: Agitated in verticle shaker
Pressure Delivery: at 150 rpm with intermittent hand massage (every 30 s)		 Salmonella and aerobic bacterial populations on chicken wings were reduced by > 5 log CFU/g by treatment with 3% levulinic acid plus 2% SDS for 1 min. Treating water heavily contaminated with chicken feces with 3% levulinic acid plus 2% SDS reduced Salmonella populations by > 7 log CFU/ml within 20 s. The use of levulinic acid plus SDS as a wash solution may have practical application for killing foodborne enteric pathogens on fresh produce and uncooked poultry.
Stopforth, J.D., R. O'Connor, M. Lopes, B. Kottapalli, W.E. Hill, and M. Samadpour. 2007. Validation of Individual and Multiple-Sequential Interventions for Reduction of Microbial Populations during Processing of Poultry Carcasses and Parts. J. Food Prot. 70: 1393-1401. Hot Carcass Poultry Aerobic plate count (APC)
Total coliform count (TCC)
Biotype I Escherichia coli count (ECC)		 Individual interventions:
(i) New York (NY) wash
(ii) post- evisceration wash
(iii) inside-outside bird wash 1 (IOBW1)
(iv) inside-outside bird wash 2 (IOBW2)
(v) chlorine dioxide (ClO2) wash
(vi) trisodium phosphate (TSP) wash
(vii) chlorine (Cl2) chiller
(viii) ClO2-Cl2 chiller
(ix) chiller exit spray
(x) postchiller wash
(xi) dropped carcass wash
(xii) dropped product wash
(xiii) red water system
(xiv) product dip
(xv) neck tube chiller
(xvi) neck ice chilling
(xvii) liver tube chiller
(xviii) heart tube chiller
(xix) gizzard tube chiller

Plant A - In sequence interventions
(i) New York (NY) wash
(ii) post- evisceration wash
(iii) inside-outside bird wash 1 (IOBW1)
(iv) inside-outside bird wash 2 (IOBW2)
(v) chlorine dioxide (ClO2) wash
(viii) ClO2-Cl2 chiller
(ix) chiller exit spray
(x) postchiller wash

Plant A - Independent inteventions
(xi) dropped carcass wash
(xii) dropped product wash
(xv) neck tube chiller
(xvii) liver tube chiller
(xviii) heart tube chiller
(xix) gizzard tube chiller

Plant B - In sequence interventions
(i) New York (NY) wash
(iii) inside-outside bird wash 1 (IOBW1)
(iv) inside-outside bird wash 2 (IOBW2)
(vi) trisodium phosphate (TSP) wash
(vii) chlorine (Cl2) chiller

Plant B - Independent inteventions
(xi) dropped carcass wash
(xiii) red water system
(xvii) liver tube chiller
(xviii) heart tube chiller
(xix) gizzard tube chiller

Plant C - In sequence interventions
(vi) trisodium phosphate (TSP) wash
(vii) chlorine (Cl2) chiller

Plant C - Independent interventions
(xi) dropped carcass wash
(xiii) red water system
(xiv) product dip
(xvi) neck ice chilling		 Bactericidal Individual interventions:
(i) New York (NY) wash
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
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 following defeathering

(ii) post- evisceration
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
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 following evisceration

(iii) inside-outside bird wash 1 (IOBW1)
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
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 following neck removal

(iv) IOBW2
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
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 following IOBW1

(v) chlorine dioxide (ClO2) wash
Time: NE
Temperature: NE
Concentration: chlorine dioxide (ClO2) wash, solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9
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, immediately before carcass chilling

(vi) trisodium phosphate (TSP) wash
Time: NE
Temperature: NE
Concentration: 8 to 12% TSP
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, immediately before carcass chilling

(vii) chlorine (Cl2) chiller
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water (these chillers were operated at pH 6.5 to 7.0 according to the facilities’ HACCP plans)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx

(viii) ClO2-Cl2 chiller
Time: NE
Temperature: NE
Concentration: combination of ClO2 (prepared by acidifying 50 to 150 ppm sodium chlorite with citric acid to pH 2.8 to 3.2) and 20 to 50 ppm chlorinated water (this chiller was operated at pH 6.5 to 7.0 ac- cording to the facility’s HACCP plan)
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx

(ix) chiller exit spray
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx

(x) postchiller wash
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, immediately following carcass sizing

(xi) dropped carcass wash
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, used to treat product dropped on the floor

(xii) dropped product wash
Time: NE
Temperature: NE
Concentration: 20 to 50 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): spray
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, used to treat carcass cuts dropped on the floor

(xiii) red water system
Time: NE
Temperature: NE
Concentration: recirculated chiller water with up to 160 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx

(xiv) product dip
Time: NE
Temperature: NE
Concentration: solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx cuts

(xv) neck tube chiller
Time: NE
Temperature: NE
Concentration: 20 to 35 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass necks

(xvi) neck ice chilling
Time: NE
Temperature: NE
Concentration: chilling of carcass necks by layering in fresh ice
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass necks

(xvii) liver tube chiller
Time: NE
Temperature: NE
Concentration:  20 to 35 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass liver

(xviii) heart tube chiller
Time: NE
Temperature: NE
Concentration:  20 to 35 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass heart

(xix) gizzard tube chiller
Time: NE
Temperature: NE
Concentration:  20 to 35 ppm chlorinated water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx, chilling of carcass gizzard		 Individual interventions:
(i) New York (NY) wash
Concentration: 20 to 50 ppm chlorinated water

(ii) post- evisceration
Concentration: 20 to 50 ppm chlorinated water

(iii) inside-outside bird wash 1 (IOBW1)
Concentration: 20 to 50 ppm chlorinated water

(iv) IOBW2
Concentration: 20 to 50 ppm chlorinated water

(v) chlorine dioxide (ClO2) wash
Concentration: chlorine dioxide (ClO2) wash, solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9

(vi) trisodium phosphate (TSP) wash
Concentration: 8 to 12% TSP

(vii) chlorine (Cl2) chiller
Concentration: 20 to 50 ppm chlorinated water (these chillers were operated at pH 6.5 to 7.0 according to the facilities’ HACCP plans)

(viii) ClO2-Cl2 chiller
Concentration: combination of ClO2 (prepared by acidifying 50 to 150 ppm sodium chlorite with citric acid to pH 2.8 to 3.2) and 20 to 50 ppm chlorinated water (this chiller was operated at pH 6.5 to 7.0 ac- cording to the facility’s HACCP plan)

(ix) chiller exit spray
Concentration: 20 to 50 ppm chlorinated water

(x) postchiller wash
Concentration: 20 to 50 ppm chlorinated water

(xi) dropped carcass wash
Concentration: 20 to 50 ppm chlorinated water

(xii) dropped product wash
Concentration: 20 to 50 ppm chlorinated water

(xiii) red water system
Concentration: recirculated chiller water with up to 160 ppm chlorinated water

(xiv) product dip
Concentration: solution prepared by acidifying 500 to 1,200 ppm sodium chlorite with citric acid to pH 2.5 to 2.9

(xv) neck tube chiller
Concentration: 20 to 35 ppm chlorinated water

(xvi) neck ice chilling
Concentration: chilling of carcass necks by layering in fresh ice

(xvii) liver tube chiller
Concentration:  20 to 35 ppm chlorinated water

(xviii) heart tube chiller
Concentration:  20 to 35 ppm chlorinated water

(xix) gizzard tube chiller
Concentration:  20 to 35 ppm chlorinated water		 Individual interventions were generally effective at reducing microbial populations.

Sequential applications of interventions resulted in significant reductions in APC, TCC, ECC, and Salmonellaat all plants.

These intervenions were successfully validated as in-plant poultry processing interventions. 
Tompkins, N., J. Avens, P. Kendall, and M. Salman. 2008. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat. Zoonoses Public Hlth. 55: 235-241. Hot Carcass
Ground Meat		 Poultry  Aerobic Plate Counts (APC) (i) Boiling water carcass immersion for:
0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min. 		 Bactericidal (i) Boiling water carcass immersion for:
Time: 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min.
Temperature: ∼95°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Immesion
Point of Application (hot cx, cold cx, subprimal, trim): cold cx
 		 (i) Boiling water carcass immersion
Time: 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 or 4 min.
Temperature: ∼95°C
 		 There was a linear increase in bacterial destruction on skin with increased time in boiling water immersion.

Reduction of skin bacteria to less than 1 log10 occurred when carcasses were immersed for 3 min or longer.

Treating with boiling water and removing skin effectively reduced bacterial counts in ground meat to similar levels at all treatment times.
Yang, Z., Y. Li, and M. Slavik. 1998. Use of antimicrobial spray applied with an inside–outside birdwasher to reduce bacterial contamination on prechilled chicken carcasses. J. Food Prot. 61: 829-832. Chilled Carcass Poultry Aerobic Plate Counts (APC)
Salmonella Typhimurium		 (i) trisodium phosphate (TSP, 10%)
(ii) lactic acid (LAC, 2%)
(iii) cetylpyridinium chloride (CPC, 0.5%)
(iv) sodium bisulfate (SBS, 5%)		 Bactericidal  (i) trisodium phosphate (TSP, 10%)
Time: 17 s
Temperature: 35°C
Concentration: 10 % TSP
Volume: NE
Equipment Settings: I-O Birdwasher
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold cx

(ii) lactic acid (LAC, 2%)
Time: 17 s
Temperature: 35°C
Concentration: 2% lactic acid
Volume: NE
Equipment Settings: I-O Birdwasher
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold cx

(iii) cetylpyridinium chloride (CPC, 0.5%)
Time: 17 s
Temperature: 35°C
Concentration: 0.5% CPC
Volume: NE
Equipment Settings: I-O Birdwasher
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold cx

(iv) sodium bisulfate (SBS, 5%)
Time: 17 s
Temperature: 35°C
Concentration: 5.0% SBS
Volume: NE
Equipment Settings: I-O Birdwasher
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Cold cx		 (i) trisodium phosphate (TSP, 10%)
Time: 17 s
Temperature: 35°C
Concentration: 10 % TSP
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.


(ii) lactic acid (LAC, 2%)
Time: 17 s
Temperature: 35°C
Concentration: 2% lactic acid
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.


(iii) cetylpyridinium chloride (CPC, 0.5%)
Time: 17 s
Temperature: 35°C
Concentration: 0.5% CPC
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.


(iv) sodium bisulfate (SBS, 5%)
Time: 17 s
Temperature: 35°C
Concentration: 5.0% SBS
Pressure Delivery: 413 kPa; Chicken carcasses were left on the shackle line for a setting time of 60 s to incresae exposure time to the chemical, then rinsed with tap water at 551 kPa for 17 s to remove chemical residue using the birdwasher.		 All the chemical treatments reduced Salmonella on the chicken carcasses by approximately 2 10glO CFU per carcass.

CPC was most effective at reducing total aerobes followed by SBS, LAC, and TSP.

CPC was the most effective at reducing Salmonella and total aerobes on the chilled carcasses. 
 
Russell, S., and Axtell, S. 2005. Monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcasses. Journal of Food Protection, 68 (4), 758-763.  Hot Carcass Poultry Escherichia coli (Generic)
Listeria monocytogenes
Salmonella spp.		 (i) Sodium Hypochlorite (SH)
(ii) monochoramine (MON)		 Bactericidal (i) Sodium Hypochlorite (SH) (different treatment aplications, identified as [a] and [b] below)
Time: 1 h
Temperature: NE
Concentration: (a) 50 ppm (b) 20 ppm
Volume: 10 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): In the carcass chiller
(ii) Monochloramine (MON) (different treatment aplications, identified as [a] and [b] below)
Time: 1 h
Temperature: NE
Concentration: (a) 50 ppm (b) 20 ppm
Volume: 10 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): In the carcass chiller
 		 (i) Sodium Hypochlorite (SH) (two different treatments, identified as [a] and [b] below)
Time: 1 h
Concentration: (a) 50 ppm (b) 20 ppm
Volume: 10 ml

(ii) Monochloramine (MON) (two different treatments, identified as [a] and [b] below)
Time: 1 h
Concentration: (a) 50 ppm (b) 20 ppm
Volume: 10 ml

 		 Antimicrobial was added in carcass chiller.

MON resulted in a 0.89 log reduction. Carcass exposed to SH treatment had nominal increases (0.22 log CFU) in E. coli counts compared with controls.

This study inicate that MON is superior to SH in reducing microbial populations in poultry chiller water
Sakhare, P., Sachindra, N., Yashoda, K., and Rao, D. 1999. Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10(3), 189-194. doi: 10.1016/S0956-7135(99)00017-1 Hot Carcass Poultry Total Plate Count (TPC)
Yeast
Molds
Coliforms
Staphylococcus aureus		 Intervention was applied by spray or dipping
(i) Acetic Acid
(ii) Lactic Acid Spray		 Bactericidal (i) Acetic Acid (different treatment aplications, identified as [a] and [b] below)
Time: 60 s
Temperature: NE
Concentration: 0.5%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration
(ii) Lactic Acid Spray (different treatment aplications, identified as [a] and [b] below)
Time: 60 s
Temperature: NE
Concentration: 0.25%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration 		 (i) Acetic Acid (two different trement aplications, identified as [a] and [b] below)
Time: 60 s

Concentration: 0.5%
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration

(ii) Lactic Acid Spray
Time: 60 s
Concentration: 0.25%
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): After scalding, defeathering, and evisceration 		 Addition of lactic acid to scald water reduced the build up of the microbial load in scald water, thus minimising the chances of cross contamination from scald water, as a was evident from the lower micobial load on birds

Both spray washing and dipping reduced microbail load on carcass surface
Sexton, M., Raven, G., Holds, G., Pointon, A., Kiermeier, A., and Sumner, J. 2007. Effect of acidified sodium chlorite treatment on chicken carcases processed in South Australia. International Journal of Food Microbiology, 115(2), 252-255. doi: 10.1016/j.ijfoodmicro.2006.10.023 Hot Carcass Poultry Escherichia coli (Generic)
Salmonella spp.
Campylobacter spp.		 (i) Acidified Sodium Chlorite (Citric Acid) Bactericidal (i) Acidified Sodium Chlorite (Citric Acid)
Time: 20 s
Temperature: NE
Concentration: 900 mg/kg
Volume: 600 L
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): As they exited the screw chiller
 		 (i) Acidified Sodium Chlorite (Citric Acid)
Time: 20 s
Concentration: 900 mg/kg
Volume: 600 L

 		 Prevalence E. coli, Salmonella, and Campylobacter was 100%, 90% and 100% respectively on untreated carcases

Prevalence E. coli, Salmonella, and Campylobacter was 13%, 10% and 23% respectively on treated carcases
Sinhamahapatra, M., Biswas, S., Das, A., and Bhattacharyya, D. 2004. Comparative study of different surface decontaminants on chicken quality.British Poultry Science, 45(5), 624-630. doi: 10.1080/00071660400006552 Hot Carcass Poultry Total Plate Count (TPC)
Presumptice Coliform Count (PCC)		 Intervention was applied by spray or dipping
(i) Hot Water
(ii) Lactic Acid
(iii) Acidified Sodium Chlorite
(iv) Chlorine Solution		 Bactericidal (i) Hot Water (different treatment aplications, identified as [a] and [b] below)
Time: 60 s
Temperature: 70 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass
(ii) Lactic Acid Spray (different treatment aplications, identified as [a] and [b] below)
Time: 30 s
Temperature: 20 °C
Concentration: 2.2 ml to 97.8 ml of distilled water
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass
(iii) Acidified Sodium Chlorite (different treatment aplications, identified as [a] and [b] below)
Time: 5 s
Temperature: Ambient Room Temperature
Concentration: 1200 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass
(iv) Chlorine Solution (two different trement aplications, identified as [a] and [b] below)
Time: 5 min
Temperature: NE
Concentration: 50 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): (a) Dipped, (b) Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass		 (i) Hot Water (two different trement aplications, identified as [a] and [b] below)
Time: 60 s
Temperature: 70 °C

(ii) Lactic Acid Spray (two different trement aplications, identified as [a] and [b] below)
Time: 30 s
Temperature: 20 °C
Concentration: 2.2 ml to 97.8 ml of distilled water

(iii) Acidified Sodium Chlorite (two different trement aplications, identified as [a] and [b] below)
Time: 5 s
Temperature: Ambient Room Temperature
Concentration: 1200 ppm

(iv) Chlorine Solution (two different trement aplications, identified as [a] and [b] below)
Time: 5 min
Concentration: 50 ppm		 Lactic acid dip and hot water dip were most effective for reducing TPC

ASC and hot water in dip could diminish PCC 
Wang, W., Li, Y., Slavik, M., and Xiong, H. 1997. Trisodium phosphate and cetylpyridinium chloride spraying on chicken skin to reduce attached Salmonella typhimurium. Journal of Food Protection, 60(8), 992-994.  Hot Carcass Poultry Salmonella Typhimurium (i) Trisodium Phopshate (TSP)
(ii) Cetylpyridinium Chloride (CPC)		 Bactericidal (i) TSP (different treatment aplications, identified below)
Time: 30 s
Temperature: 10, 35 or 60 °C
Concentration: 10%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 13 cm
Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass
(ii) CPC (different treatment aplications, identified below)
Time: 30 s
Temperature: 10, 35 or 60 °C
Concentration: 0.1%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 13 cm
Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Carcass		 (i) TSP (different treatment aplications, identified below)
Time: 30 s
Temperature: 10, 35 or 60 °C
Concentration: 10%
Equipment Settings: Distance between nozzle and skin was 13 cm
Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa)

(ii) CPC (different treatment aplications, identified below)
Time: 30 s
Temperature: 10, 35 or 60 °C
Concentration: 0.1%
Equipment Settings: Distance between nozzle and skin was 13 cm
Pressure Delivery: 30, 60, 90, 120 or 150 PSI (206.3, 413.7, 620.5, 827.4, 1034.2 kPa)		 Reduction ranges for TSP and CPC spraying treatments were 1.6 to 2.3 and 1.5 to 2.5  log respectively.

Greater reductions were obtained in TSP spraying treatments in the high pressure range (120 to 150 PSI) and in the CPC spraying treatments at 10 °C
Whyte, P., Collins, J., McGill, K., Monahan, C., and O'Mahony, H. 2001. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. Journal of Food Protection, 64(2), 179-183.  Hot Carcass Poultry Escherichia coli (Generic)
Enterobacteriaceae
Salmonella spp.		 (i) Sodium Triphosphate (TSP) Bactericidal (i) Trisodium Phosphate (TSP)
Time: 15 s
Temperature: 20 °C
Concentration: 10 %
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration
 		 (i) Trisodium Phosphate (TSP)
Time: 15 s
Temperature: 20 °C
Concentration: 10 %
Treatment Application Type (spray/wash): Dipped

 		 TSP treatment resulted in reduction of 1.95 and 1.86 log units for E. coli and Enterobacteriacea respectively.

Salmonella was not detected in any of the TSP treated carcasses.  
Whyte, P., McGill, K., and Collins, J. 2003. An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses. Food Microbiology, 20(1), 111-117. doi: 10.1016/S0740-0020(02)00084-9 Hot Carcass Poultry Total Plate Count (TPC)
Fecal Coliforms
Campylobacter spp.
Salmonella spp.		 (i) Sodium Dichloroisocyanurate Bactericidal (i) Sodium dichloroisocyanurate (NaDCC) (two different treatments applied, identified as [a] and [b] below)
Time: 15 s
Temperature: 20 °C
Concentration: (a) 50 ppm (b) 100 ppm
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Immersion
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration
 		 (i) Sodium dichloroisocyanurate (NaDCC) (two different treatments applied, identified as [a] and [b] below)
Time: 15 s
Temperature: 20 °C
Concentration: (a) 50 ppm (b) 100 ppm

 		 Salmonella were not detected in immersion water samples treated with either of the chlorine based compounds

Reduced the numbers of fecal coliforms and campylobacters
Xiong, H., Li, Y., Slavik, M., and Walker, J. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection, 61(3), 272-275.  Hot Carcass Poultry Aerobic Plate Count (APC)
Salmonella spp.		 (i) Trisodium Phopshate (TSP)
(ii) Cetylpyridinium Chloride (CPC)
(iii) Lactic Acid
(iv) Grapefruit Seed Extract		 Bactericidal (i) TSP (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 5%, (b) 10%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration
(ii) CPC (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 0.1%, (b) 0.5%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration
(iii) Lactic Acid (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 1%, (b) 2%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration
(iv) Grapefruit Seed Extract (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 0.1%, (b) 0.5%
Volume: NE
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): After Evisceration		 (i) TSP (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 5%, (b) 10%
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)

(ii) CPC (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 0.1%, (b) 0.5%
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)

(iii) Lactic Acid (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 1%, (b) 2%
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)

(ii) Grapefruit Seed Extract (different treatment applied, identified [a] and [b] below)
Time: 30 s
Temperature: Room Temperature
Concentration: (a) 0.1%, (b) 0.5%
Equipment Settings: Distance between nozzle and skin was 15 cm
Pressure Delivery: 30 PSI (207 kPa)		 Following chemical application, skin was rinsed with tap water for 30 sec at 207 kPa at room temperature

CPC reduced Salmonella by 1.5 to 1.9 log units

TSP resulted in a 2.1 to 2.2 log units reduction of Salmonella

Grapefruit seed extract (DF-100) produced a 1.6 to 1.8 log units reduction of Salmonella

Lactic Acid had Salmonella with a 2.2 log units reductions

0.5% CPC resulted in a greater reduction in Salmonella that 0.1% CPC
Purnell, G., K. Mattick, and T. Humphrey. 2004. The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Eng. 62:29-36.  Pieces Poultry Aerobic Plate Counts (APC)
Enteribacteriaceae
Campylobacter spp.		 Hot water wash Bactericidal Time: 30 seconds
Temperature: 75 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): wash

Time: 40 seconds
Temperature: 70 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): wash		 Time: 30 seconds
Temperature: 75 °C

Time: 40 seconds
Temperature: 70 °C
 		 APCs, Enterobacteriaceae and Campylobacter counts for treated samples were significantly lower than the controls (P=0.005), for up to 8 days under typical chilled storage conditions.

Treatment at 75°C for 30s saw tearing of chicken skin as legs and wings were moved for packaging.

Treatment at 70°C for 40s did not detrimentally affect the chicken skin.
Rodriguez de Ledesma, A. M., H. P. Riemann, and T. B. Farvar. 1996. Short time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. Journal of Food Protection 59:746-750.  Pieces Poultry Salmonella Typhimurium
Listeria monocytogenes
Staphylococcus aureus		 (i) trisodium phosphate dip
(ii) hot water dip
(iii) trisodium phosphate dip/hot water dip		 Bactericidal (i) Time: 15 seconds
Temperature: 10°C
Concentration: 10% TSP
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip

(ii) Time: 5 seconds
Temperature: 95°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE

(iii) Time: 15 sec TSP/ 5 sec water
Temperature: 10°C/ 95°C
Concentration: 10 % TSP
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): consecutive dips		 (i) Time: 15 seconds
Temperature: 10°C
Concentration: 10% TSP

(ii) Time: 5 seconds
Temperature: 95°C

(iii) Time: 15 sec TSP/ 5 sec water
Temperature: 10°C/ 95°C
Concentration: 10 % TSP		 Mean reductions after treatment with TSP were 93.45% and 62.42% for S. typhimurium, 80.33% and 54.45% for S. aureus, and 39.04% and 81.41 % for L. monocytogenes. Similarly treatment with hot water resulted in reductions of 83.5% and 47.44%,90.19% and 91.49%, and 68.57% and 77.83%, respectively, for the three bacterial species. The combined effects of TSP and hot water were 94.76% and 99.67%,84.41 % and 96.68%, and 79.49% and 94.88%. 
Slavik, M. F., J. W. Kim, M. D. Pharr, D. P. Raben, S. Tsai, and C. M. Lobsinger. 1994. Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. Journal of Food Protection 57:234-236.  Chilled Carcass Poultry Campylobacter spp. (i) trisodium phosphate dip Bactericidal Time: 15 seconds
Temperature: 50 ° C
Concentration: 10% TSP
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip		 Time: 15 seconds
Temperature: 50 ° C
Concentration: 10% TSP		 The levels of Campylobacter on carcasses were decreased by 1.5 and 1.2 logs in 1- and 6-day stored, TSP-treated carcasses, respectively (p < 0.05) (stored at 4°C). However, TSP treatment at 10°C reduced the level of Campylobacter only by 0.16 log (p > 0.10).
Whyte, P., J. Collins, K. McGill, and C. Monahan. 2002. Assessment of sodium dichloroisocyanurate in the control of microbiological cross-contamination in broiler carcass immersion chilling systems. Journal of Food Safety 22:55-65.  Hot Carcass Poultry Total Viable Counts
Fecal coliforms
Thermophilic Campylobacter
Salmonella spp.		 (i) 50 ppm sodium dichloroisocyanurate
(ii) 100 ppm sodium dichloroisocyanurate
(iii) 50 ppm sodium hypochlorite		 Bactericidal (i)
Time:NE
Temperature: NE
Concentration: 50 ppm (1 1.67 g Aquatab tablet per 20L)
Volume: 20 L H2O
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion

(ii)
Time:NE
Temperature: NE
Concentration: 100 ppm (2 1.67 g Aquatab tablet per 20L)
Volume: 20L H2O
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion

(iii)
Time: NE
Temperature: NE
Concentration: 50 ppm
Volume: 10.43mL of a 12% stock solution into 20L H2O
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): immersion		 (i)
Concentration: 50 ppm (1 1.67 g Aquatab tablet per 20L)
Volume: 20 L H2O

(ii)
Concentration: 100 ppm (2 1.67 g Aquatab tablet per 20L)
Volume: 20L H2O

(iii)
Concentration: 50 ppm
Volume: 10.43mL of a 12% stock solution into 20L H2O		 Fecal coliform counts were significantly reduced in immersion water samples containing either of the chlorine based compounds when compared with untreated control samples (P< 0.01).

The more concentrated 100 ppm NaDCC solutiondid not appear to reduce coliform counts more significant- ly than either of the 50 ppm concentrations.

For Campylobacter significantly lower counts were recovered in both of the 50 ppm solutions of NaDCC and sodium hypochlorite (P < 0.01). Campylobacters were not detected in any of the consecutive carcass immersion water samples which contained the higher 100 ppm NaDCC concentration.

No Salmonella were isolated in any of the chlorinated treatment solutions.
Jimenez, S. M., Caliusco, M. F., Tiburzi, M. C., Salsi, M. S., and Pirovani, M. E.2007. Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatmetns with acetic acid. Journl of Applied Microbiology, 103, 528-535. Pieces Poultry Salmonella Hadar i) Single sequential decontamination acetic acid treatment ii) double sequential decontamination acetic acid treatment Bactericidal i) SS treatment  3 groups in each treatment. First group containted 1% Acetic acid concentration, and sprayed for 22 seconds  at 25°C. Second group contained 2.5% acetic acid concentration, and sprayed 13 seconds at 25°C. third group contained 2.5% acetic acid concentration, and sprayed 30 seconds at 55°C.Point of Interest is log reduction on carcass skin decontamination.  ii) DSS treatment 3 groups in each treatment. First group contained 1% acetic acid concentration and sprayed 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration and sprayed for 13 seconds at 25°C. Third group contained 2.5% acetic acid concentration and sprayed for 30 seconds at 55°C. Point of Interest is log reduction on carcass skin decontamination. i) SS treatment  3 groups in each treatment. First group containted 1% Acetic acid concentration, and sprayed for 22 seconds  at 25°C. Second group contained 2.5% acetic acid concentration, and sprayed 13 seconds at 25°C. third group contained 2.5% acetic acid concentration, and sprayed 30 seconds at 55°C. ii) DSS treatment 3 groups in each treatment. First group contained 1% acetic acid concentration and sprayed 22 seconds at 25°C. Second group contained 2.5% acetic acid concentration and sprayed for 13 seconds at 25°C. Third group contained 2.5% acetic acid concentration and sprayed for 30 seconds at 55°C.  
Jimenez, S. M., Destefanis, P., Slasi, M. S., Tiburzi, M.C., and Pirovani, M. E. 2005. Predictive model for reduction of Escherichia coli during acetic acid decontamination on chicken skin. Journal of Applied Microbiology, 99, 829-835. Pieces Poultry Escherichia coli (Generic) Multiple acetic acid interventions according to concentraction, exposure time, and solution temperateure. Reducton i) Control: There were 4 control groups all sprayed with 0% acetic acid concentration solution. The first was sprayed  for 4 seconds at 37.5°C. Second group was sprayed for 17 seconds at 20.0°C. Third group was sprayed for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C. The point of this was to study the E. coli log reduction on poultry breast skin.  ii) Treatmet Group 1: There were 5 groups all sprayed wih 1.4% acetic acid concentration solution. First group was sprayed for 4 seconds at 20.0°C. Second group was sprayed for 4 seconds at 55.0°C. Third group was sprayed for 17 seconds at 37.5°C. Fourth group was sprayed for 30 secons at 20.0°C. Fifth group ws sprayed for 30 seconds at 55.0°C. The point of this was to study the E. coli log reduction on poultry breast skin.  iii) Treatment Group 2: There were 4 groups all sprayed with 2.8% acetic acid concentration treatment. First group was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 secods at 20.0°C. Third Group was sprayd for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C.The point of this was to study the E. coli log reduction on poultry breast skin. i) Control: There were 4 control groups all sprayed with 0% acetic acid concentration solution. The first was sprayed  for 4 seconds at 37.5°C. Second group was sprayed for 17 seconds at 20.0°C. Third group was sprayed for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C.  ii) Treatmet Group 1: There were 5 groups all sprayed wih 1.4% acetic acid concentration solution. First group was sprayed for 4 seconds at 20.0°C. Second group was sprayed for 4 seconds at 55.0°C. Third group was sprayed for 17 seconds at 37.5°C. Fourth group was sprayed for 30 secons at 20.0°C. Fifth group ws sprayed for 30 seconds at 55.0°C.   iii) Treatment Group 2: There were 4 groups all sprayed with 2.8% acetic acid concentration treatment. First group was sprayed for 4 seconds at 37.5°C. Second group was sprayed for 17 secods at 20.0°C. Third Group was sprayd for 17 seconds at 55.0°C. Fourth group was sprayed for 30 seconds at 37.5°C. i)Control: Group 1: 0.05 log reduction Group 2: 0.61 log reduction  Group 3: 0.40 log reduction  Group 4: 0.68 log reduction.  Ii) Treatment group 1: Group 1: 0.59 log reduction  Group 2: 0.05 log reduction  Group 3: 0.91, 0.93 and 0.83 log reductions (multiple replications) Group 4: 0.90 log reduction  Group 5: 0.86 log reduction.  iii) Treatment Group 2:  Group 1: 0.59 log reduction Group 2: 0.63 log reduction  Group 3: 0.73 log reduction Group 4: 0.75 log reduction
Kim, C., Hung, Y. C., and Russel, S. M. 2005. Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industral poultry processing. Poultry Science, 84, 1778-1784. Hot Carcass Poultry Campylobacter jejuni i) Alkaline EO water  ii) 10% Trisodium phosphate  iii) Acedic EO water  iv) Chlorinated water Bactericidal A combination of pre and post carcass spraying or immersion was used on all treatments.  i) Alkaline EO water  Evaluated in preventing and removing fecal contaminants on poultry carcasses.  ii) 10% trisodium phosphate Evaluated in preventing and removing fecal contaminants on poultry carcasses.  iii) Acedic EO water Evaluated in reducing populations of C. jejuni on poultry carcasses.   iv) Chorlinated water  Evaluated in reducing populations of C. jejuni on poultry carcasses. A combination of pre and post carcass spraying or immersion was used on all treatments.  i) Alkaline EO water    ii) 10% trisodium phosphate   iii) Acedic EO water    iv) Chorlinated water   i) and ii) for both, and a combination of the two, pre-spraying had the higher hedonic scores. Alkaline EO water was the most effective treatment. Iii0 reduced initial population iv) reduced initial population. 
Kim, C. R., and Marshall, D. L. 1999. Removal of Salmonella typhimurium attached to chicken skin by rinsing with trisodium phosphate solution: Scanning electron microscopic examination. Journal of Food Safety, 14, 77-84. Pieces Poultry Aerobic plate counts (APC)  Dipping in 5% solutions of monopotassium phosphate (MKP), monosodium phosphate (MSP), sodium purophosphate (SPP), or trisodium phosphate (TSP) Bactericidal For all treatments the legs were submerged in the 5% phospahe solutions for 10 min. Then drained on sanitized stainless-steel grills for 2 min. Then stored for 12 days at 44°C. Interest was to assess the log reduction changes. For all treatments the legs were submerged in the 5% phospahe solutions for 10 min. Then drained on sanitized stainless-steel grills for 2 min.  Then stored for 12 days at 44°C. TSP had greater antimicrobial activity with nearly 3 log reductions lower than the controls and other treatments after 12 days of storage at 4°C.
Kim, J. W., and Slavik, M. F. 1996. Cetylpuridinium chloride (CPC) treatment on poultry skin to reduce attached Salmonella. Journal of Food Protection, 59, 322-326. Hot Carcass Poultry Salmonella Typhimurium i) spraying CPC solution  ii) Immersing in CPC solution Bactericidal (i) spraying 0.1% CPC solution at 15°C or
50°C against inoculated skin surface for I min at 138 kPa, and (ii)
immersing inoculated skin surface in 0.1% CPC solution at room
temperature for either 1 min, I min plus 2 min holding without
CPC, or 3 min. Interest in its effectiveness in removing or killing
salmonellae attached to poultry skin.		 (i) spraying 0.1% CPC solution at 15°C or
50°C against inoculated skin surface for I min at 138 kPa, and (ii)
immersing inoculated skin surface in 0.1% CPC solution at room
temperature for either 1 min, I min plus 2 min holding without
CPC, or 3 min. 		 CPC reduced Salmonellae by 0.9 to 1.7 log units (87-98%)
Kondjoyan, A., & Portanguen, S. 2008. Effect of superheated steam on the inactivation of Listeria innocua surfae-inoculated onto chicken skin. Journal of Food Microbiology, 127, 155-161. Hot Carcass Poultry Listeria innocua i) Superheated steam treatment ii) Non-superheated steam treatment Bactericidal For both treatments the skin was teated with the steam for 60 seconds. Measuring the bacterial inactivation at 10, 20, 30, 45 and 60 seconds. Interest is looking at the inactivation of the Listeria innocua at each time interval for steam treatments. For both treatments the skin was teated with the steam for 60 seconds. Measuring the bacterial inactivation at 10, 20, 30, 45 and 60 seconds.  Superheated steam had the largest inactivation numbers. For the 10, 20 and 30 second time intervals there was a large inactivation number for both steam treatments, and the other time intervals had a less inactivation increase. The superheated steam 60 second time interval caused servre skin deterioration.
Li, Y., Kim,  J. W., Slavik, M. F., Griffis, C. L., Walker, J. T., and Wang, H. 1994. Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts. Journal of Food Science, 59, 23-25. Hot Carcass Poultry Salmonella Typhimurium i) 1% NaCl salt solution  ii) 1% Na2CO3 salt solution  iii) 1% TSP salt solution  iv) electrical stimulation  Bactericidal Conductivity Range: 7.6 x 10^3 to 1.45 x 10^4μmho/cm because it doesn't have an harmful effect on product quality Electrical apparatus: 99.99% platinum wire with 0.8 mm diameter used to avoid metalic by-products that might affect cell growth. Electrical signals: 4mA/cm^2 current; 1kHz frequency; 50% duty cycle; voltage controlled under 100V. Interest because thermal effects on product.  Conductivity Range: 7.6 x 10^3 to 1.45 x 10^4μmho/cm  Electrical apparatus: 99.99% platinum wire with 0.8 mm diameter  Electrical signals: 4mA/cm^2 current; 1kHz frequency; 50% duty cycle; voltage controlled under 100V. (Replicate 1/Replicate 2)  NaCl: 6.71/4/62 log reduction  NaCl + ES: 6.58/4.30 log reduction  Na2CO3: 5.70/4.30 log reduction  Na2CO3 + ES: 5.48/4.30 log reduction   Na3PO4: 5.51/3.63 log reduction  Na3PO4 + ES: 4.23/2.90 log reduction
Mullerat, J., Klapes, A., and Sheldon, B. W. 1994. Efficacy of Salmide, a sodium chlorite-based oxy-halogen disinfectant, to inactivate bacterial pathogens and extend shelf-life of broiler carcasses. Journal of Food Protection, 57, 596-603. Hot Carcass Poultry Salmonella Typhimurium i) Salmide ii) disodium ethylenediaminetetraacetic acid (EDTA)  iii) sodium lauryl sulfate (SLS)  iv) trisodium phsophate (Na3PO4) Bactericidal Salmide: stored at room temperature; stored in an amber glass round narrow-mouth bottles; Prepared with distilled deionized water at concentrations of 27, 54 and 81 mM as sodium chlorite; monitor stability by keeping concentraction at 260 nm. Application: Salmide was tested alone, and in combination of 1.34 mM EDTA, SLS or trisodium phosphate. Applied for 10 min at 37°C. interest in decreasing Salmonella typhimurium strain.  Salmide: stored at room temperature; stored in an amber glass round narrow-mouth bottles; Prepared with distilled deionized water at concentrations of 27, 54 and 81 mM as sodium chlorite; monitor stability by keeping concentraction at 260 nm. Application: Salmide was tested alone, and in combination of 1.34 mM EDTA, SLS or trisodium phosphate. Applied for 10 min at 37°C.  Salmonella on the skin was reduced by 57.3 to 85.2%. Each Salmide test concentration applied in combination with EDTA prudced S. typhimurium population reductions in excess of 97%. Salmide in combination with SLS reduced S. typhimurium population by 93.1 to 98.2%. Trisodium phosphate alone caused a 99.5% population reduction. This was not statistically different from the Trisodium phosphate in combination with Salmide.
Nassar, T. J., Al-Mashhadi, A. S., Fawal, A. K., and Shalhat, A. F. 1997. Decontamination of chicken carcasses artificially contaminated with Salmonella. Revue Scientifique et Tehnique, 16, 891-897. Hot Carcass Poultry Samonella Virchow i0 Carcass radiation of cobalt 60 ii0 calcium hypochlorite interventions at 20ppm, 50ppm, 100ppm and 200ppm  iii0 lactic acid interventions at 0.5%, 0.75%, and 1% iv)Hydrogen peroxide interventions at 1%, 2% and 3% concentrations. Bactericidal 5 carcasses were treated and one control carcass were used to test each concentration of disinfectant and the radiation. All carcasses were immersed for 15 min. Each carcass was placed in a plastic bag and subjected to radiation from radioactive isotopes of cobalt 60. Interest is in the presence or absence of S. Virchow. 5 carcasses were treated and one control carcass were used to test each concentration of disinfectant and the radiation. All carcasses were immersed for 15 min. Each carcass was placed in a plastic bag and subjected to radiation from radioactive isotopes of cobalt 60.  The number of carcasses hat gave positive Salmonella results decreased after chemical treatment. The carcasses subjected to 7 kGy of radiation the Salmonella was eliminated with no changes in appearance. (Only abstract was available)
Northcutt, J., Smith, D., Ingram, K. D., Hinton, A., Jr, and Musgrove, M. 2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poultry Science, 86, 2239-2244. Hot Carcass Poultry Total aerobic plate count 
Escherichia coli (Generic)
Salmonella spp.
Campylobacter spp.		 i) spray wash with acidified electrolyzed oxidizing water (EO) ii) spray wash with Sodium hypochlorite (COCl) Bactericidal Carcass Treatment: held at room temperature (27°C) for 13 min. Interest based on line speed to allow for simulate the longest potential contamination time in a commercial facility. EO treatment: Applied in a whole carcass rinse for 5, 10, or 15 sec. EO containing 50 mg?L of tota lchlorine  HOCl treatment: Whole carcass wash; 5, 10, or 15 sec treatment time; 50mg/L of sodium pypochlorite. Post treatment: Immediately after washing, carcasses were drained for approx. 1 min of excess solution and subjected to a whole carcass wash Carcass Treatment: held at room temperature (27°C) for 13 min.  EO treatment: Applied in a whole carcass rinse for 5, 10, or 15 sec. EO containing 50 mg?L of tota lchlorine  HOCl treatment: Whole carcass wash; 5, 10, or 15 sec treatment time; 50mg/L of sodium pypochlorite. Post treatment: Immediately after washing, carcasses were drained for approx. 1 min of excess solution and subjected to a whole carcass wash Both significantly reduced the levels of bacteria recovered from carcasses. EO had slightly lower levels of total aerobic bacteria.
Northcutt, J. K., Smith, D. P., Musgrove, M. T., Ingram, K. D., and Hinton, A. Jr.2005. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poultry Science, 84, 1648-1652. Hot Carcass Poultry Total aerobic plate count i) spray wash with chlorinated water 0 ppm ii) spray wash with chlorinated water 50 ppm No effect Carcass Treatment: held at room temperature for 12 min prior to washing in bird washer with a 80 psi for 5 seconds  Chlorine level: 0 ppm or 50 ppm Temperature: 21.1, 43.3, or 54.4 °C Carcass Treatment: held at room temperature for 12 min prior to washing in bird washer with a 80 psi for 5 seconds  Chlorine level: 0 ppm or 50 ppm Temperature: 21.1, 43.3, or 54.4 °C Chlorine level and water temperature didn't have an effect on total aerobic plate counts
Okolocha, E. C., and Ellerbroek, L. 2005. The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat. Food Control, 16, 217-225. Hot Carcass Poultry Aerobic Plate Count 
Enterobacteriaceae
Pseudomonas
Lactobacillus		 i) 1% lactic acid  ii) formulation of active constituents with lactic acid as activator iii) 10% trisodium phosphate Bactericidal Carcass Treatment: spray treatments were applied at a pressure of 300 kPa; dripping treatments using acids and alkali Carcass Treatment: spray treatments were applied at a pressure of 300 kPa; dripping treatments using acids and alkali Dripping treatment gave the best overall reduction effect. Acids and alkaline substances are viable tools for the decontamination of poultry carcasses.
Rathgeber, B. M., and Waldroup, A. L. 1995. Antibacterial activity of a sodium acid pyrophosphate product in chiller water against selected bacteria on broiler carcasses. Journal of Food Protection, 58, 530-534. Hot Carcass Poultry Escherichia coli (Generic)
Coliforms
Aerobic plate count		 Brifisol K Bactericidal Carcass Treatment: Brifisol in chiller water at 1.5% concentraction at 1°C for 60 min. Interest on the reduction of selected bacteria. Carcass Treatment: Brifisol in chiller water at 1.5% concentraction at 1°C for 60 min.  Significantly reduced E. coli, coliforms and aerobic plate count.
Riedel, C. T., Brondsted, L., Rosenquist, H., Haxgart, S. N., and Christensen, B. B. 2009. Chemical decontamination of Campylobacter jejuni on chicken skin and meat. Journal of Food Protection, 72, 1173, 1180. Hot Carcass Poultry Campylobacter jejuni i) tartaric acid ii) caprylic acid sodium salt iii) formic acid iv) lactic acid v) trisodium phosphate vi) capric acid sodium salt vii) grapefruit seed extract viii) chlorhexidine diacetate ix) cetylpyridinium chloride x) benzalkonium chloride Bactericidal Treatment Concentraptions: Tartaric acid: 2%  Lactic acid:  2.5%  Formic acid: 2%   Trisodium phosphate: 10%  Caprylic acid sodium salt: 5%  Capric acid sodium salt: 5%    Grapefruit seed extract: 1.6%   Chlorhexidine diacetate salt hydrate: 1%  Cetylpyridinium chloride: 0.5%  Benzalkonium chloride: 1% Chemical Treatment: Chemical solutions were kept at room temperature. Samples were dipped in treatment for 15 sec, 1 min, 5 min or 15 min. Some samples were dipped then stored for 24 hours at 5°C before quantification. Interest in reduction of Campylobacter jejuni. Treatment Concentraptions: Tartaric acid: 2%  Lactic acid:  2.5%  Formic acid: 2%   Trisodium phosphate: 10%  Caprylic acid sodium salt: 5%  Capric acid sodium salt: 5%    Grapefruit seed extract: 1.6%   Chlorhexidine diacetate salt hydrate: 1%  Cetylpyridinium chloride: 0.5%  Benzalkonium chloride: 1% Chemical Treatment: Chemical solutions were kept at room temperature. Samples were dipped in treatment for 15 sec, 1 min, 5 min or 15 min. Some samples were dipped then stored for 24 hours at 5°C before quantification. i) Treatment of skin samples for 1 min using tartaric acid (2%) and caprylic acid
sodium salt (5%) were not statistically different from sterile water. ii) Statistically larger reductions (1.57 to 3.81 log) were caused by formic acid (2%), lactic acid
(2.5%), trisodium phosphate (10%), capric acid sodium salt (5%), grapefruit seed extract (1.6%), and chlorhexidine diacetate
salt hydrate (1%). iii)The most effective compounds were cetylpyridinium chloride (0.5%) and benzalkonium chloride (1%) However, when these treated samples were stored for 24 h at 5 C, cetylpyridinium chloride, benzalkonium chloride, and
grapefruit seed extract were less effective. iv) treatment time for 15 min resulted in higher effectiveness of trisodium phosphate and formic acid.
Ahn, J., I. Grun, and A. Mustapha. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of Food Protection 67(1):148-155. (Article)  Non-intact Beef Escherichia coli O157:H7
Listeria monocytogenes
Salmonella Typhimurium		 (i) ActiVin
(ii) Pycnogenol
(iii) Oleoresin Rosemary (OR)
(iv) BHA/BHT		 Bactericidal (i) ActiVin
Time: 5 min
Temperature: NE
Concentration: 1% per 500 g Ground Beef
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) Pycnogenol
Time: 5 min
Temperature: NE
Concentration: 1% per 500 g Ground Beef
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Oleoresin Rosemary (OR)
Time: 5 min
Temperature: NE
Concentration: 1%
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iv) BHA/BHT
Time: 5 min
Temperature: NE
Concentration: 0.02% (0.01% BHA + 0.01% BHT)
Volume: NE
Equipment Settings: Speed 2 in a KitchenAid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef		 (i) ActiVin
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(ii) Pycnogenol
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(iii) Oleoresin Rosemary (OR)
Time: 5 min
Concentration: 1% per 500 g Ground Beef
Equipment Settings: Speed 2 in a KitchenAid Mixer

(iv) BHA/BHT
Time: 5 min
Concentration: 1% or, and 0.02% (0.01% BHA + 0.01% BHT)
Equipment Settings: Speed 2 in a KitchenAid Mixer
 		 E. coli O157:H7, L. monocytogenes, and Salmonella Typhimuruim declined by 1.08, 1.24, and 1.33 log units respectively when treated with 1% Pycnogenol

ActiVin (1%) and OR (1%) resulted in an approximately 1 log units reduction in the population of all three pathogens
 
Chancey, C., J. Brooks, J. Martin, A. Echeverry, S. Jackson, L. Thompson, and M. Brashears. 2013. Survivability of Escherichia coli O157:H7 in Mechanically Tenderized Beef Steaks Subjected to Lactic Acid Application and Cooking under Simulated Industry Conditions. Journal of Food Protection 76(10):1778-1783. (Article) doi: 10.4315/0362-028X.JFP-12-566 Non-intact Beef Escherichia coli O157:H7
(i) Lactic Acid Spray		 Bactericidal

(i) Lactic Acid
Time: 0.05 m/s
Temperature: 25 °C
Concentration: 5%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPA)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Prior to needle tenderization

(i) Lactic Acid
Time: 0.05 m/s
Temperature: 25 °C
Concentration: 5%
Pressure Delivery: 20 PSI (138 kPA)
Point of Application (hot cx, cold cx, subprimal, trim): Chad Spray Cabinet Prior to mechanical tenderization		 This study also looked at internal cooking temperature and the presence of E. coli O157:H7 in core samples

These data suggest that lactic acid and storage mediated reduction of pathogens on subprimals exposed to typical industry contamination levels reduces the risk of pathogen translocation and subseequent survival after cooking
Clavero, M., J. D. Monk, L. R. Beuchat, M. P. Doyle, and R. E. Brackett. 1994. Inactivation of Escherichia coli O157: H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation. Appl Environ Microbiol 60(6):2069-2075. Non-intact Beef Clostridium jejuni
Escherichia coli O157:H7
Salmonella spp.		 (i) Irradiation Bactericidal

(i) Irradiation (six different treatments, identified as below)
Time: NE
Temperature: NE
Concentration: 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Irradiation
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef

(i) Irradiation
Concentration: 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy
 		 An applied dos of 2.5 kGy would be sufficient to kill E. coli O157:H7, salmonellae,and C. jejuni
Echeverry, A., J. Brooks, M. Miller, J. Collins, G. Loneragan, and M. Brashears. 2009. Validation of Intervention Strategies To Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in Mechanically Tenderized and Brine-Enhanced Beef. Journal of Food Protection 72(8):1616-1623. Non-intact Beef Escherichia coli O157:H7
Salmonella Typhimurium
(i) Lactic Acid Bacteria
(ii) Acidified Sodium Chlorite
(iii) Lactic Acid		 Bactericidal
(i) Lactic Acid Bacteria
Time: NE
Temperature: NE
Concentration: pH 6.07
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(ii) Acidifed Sodium Chlorite
Time: NE
Temperature: NE
Concentration: 1,000 to 1,200 ppm
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(iii) Lactic Acid
Time: NE
Temperature: NE
Concentration: 3%
Volume: 0.42 L/min
Equipment Settings: Chad spray cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment
(i) Lactic Acid Bacteria
Concentration: pH 6.07
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment

(ii) Acidifed Sodium Chlorite
Concentration: 1,000 to 1,200 ppm
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment

(iii) Lactic Acid
Concentration: 3%
Volume: 0.42 L/min
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to mechanical tenderization or enhancment		 After the mechanical process, translocation of E. coli O157:H7 and Salmonella Typhimurium into the internal muscles occurred at levels between 2.0 to 4.0 log units.
Emiroglu, Z., G. Yemis, B. Coskun, and K. Candogan. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 86(2):283-288. (Article) doi: 10.1016/j.meatsci.2010.04.016 Non-intact Beef Escherichia coli (Generic)
Escherichia coli O157:H7
Staphylococcus aureus		 (i) Soy Edible Films
(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
(iv) Soy Edible Film with 5% OR + TH (ORT)		 Bactericidal (i) Soy Protein Films
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties
(iv) Soy Edible Film with 5% OR + TH (ORT)
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties		 (i) Soy Edible Films
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(ii) Soy Edible Film with 5% O. herracleoticum L. (OR)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(iii) Soy Edible Film with 5% T. vulgaris L. (TH)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties

(iv) Soy Edible Film with 5% OR + TH (ORT)
Treatment Application Type (spray/wash): Wrapped
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef Patties		 Isolated soy protein based edbile films were prepared by using the methods described by Choi, Kim, Hanna, Weller & Kerr (2003)
Geornaras, I., Yang, H., Manios, S., Andritsos, N., Belk, K., Nightingale, K., Woerner, D., Smith, G., and Sofos, J. 2012. Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups. [Article]. Journal of Food Science, 77(9), M539-M544. doi: 10.1111/j.1750-3841.2012.02878.x Non-intact Beef Total Bacterial Count (TBC)
Escherichia coli (Generic)		 (i) Acidified Sodium Chlorite
(ii) Peroxyacetic Acid
(iii) Sodium Metasilicate
(iv) Bromitize Plus
(v) AFTEC 3000
(vi) SYNTRx 3300		 Bactericidal (i) Acidified Sodium Chlorite
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.1%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(ii) Peroxyacetic Acid
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.2%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(iii) Sodium Metasilicate
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 4%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(iv) Bromitize Plus
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.0225%
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(v) AFTEC 3000
Time: 30 s
Temperature: 23 to 27 °C
Concentration: pH 1.2
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces
(vi) SYNTRx 3300
Time: 5 s
Temperature: 23 to 27 °C
Concentration: pH 1.0
Volume: immersed in 150 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Dipped
Point of Application (hot cx, cold cx, subprimal, trim): 10 x 5 x 1 cm pieces		 (i) Acidified Sodium Chlorite
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.1%
Volume: immersed in 150 mL

(ii) Peroxyacetic Acid
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.2%
Volume: immersed in 150 mL

(iii) Sodium Metasilicate
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 4%
Volume: immersed in 150 mL

(iv) Bromitize Plus
Time: 30 s
Temperature: 23 to 27 °C
Concentration: 0.0225%
Volume: immersed in 150 mL

(v) AFTEC 3000
Time: 30 s
Temperature: 23 to 27 °C
Concentration: pH 1.2
Volume: immersed in 150 mL

(vi) SYNTRx 3300
Time: 5 s
Temperature: 23 to 27 °C
Concentration: pH 1.0
Volume: immersed in 150 mL
 		  
Heller, C., Scanga, J., Sofos, J., Belk, K., Warren-Serna, W., Bellinger, G., Bacon, R., Rossman, M., & Smith, G. 2007. Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement. [Article]. Journal of Food Protection, 70(5), 1174-1180. Non-intact Beef Escherichia coli O157:H7 (i) Surface Trimming
(ii) Hot Water
(iii) Lactic Acid
(iv) Activated Lactoferrin followed by Lactic Acid		 Bactericidal (i) Surface Trimming
Time: NE
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Trimmed
Point of Application (hot cx, cold cx, subprimal, trim): Removal of surface fat of Subrimal prior to  Mechanical Tenderization or Moisture Enhancement
(ii) Hot Water
Time: 20 s
Temperature: 82 °C
Concentration: NE
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement
(iii) Lactic Acid (six different treatments, identified as below)
Time: 20 s
Temperature: 55 °C
Concentration: (a) 2.5%, (b) 5.0%
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement
(iv) Activated Lactoferrin followed by Lactic Acid
Time: 20 s
Temperature: 55 °C
Concentration: 2% activated lactoferrin followed by 5% Lactic Acid
Volume: NE
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

 		 (i) Surface Trimming
Point of Application (hot cx, cold cx, subprimal, trim): Removal of surface fat of Subrimal prior to  Mechanical Tenderization or Moisture Enhancement

(ii) Hot Water
Time: 20 s
Temperature: 82 °C
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

(iii) Lactic Acid (six different treatments, identified as below)
Time: 20 s
Temperature: 55 °C
Concentration: 2.5%
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

(iv) Activated Lactoferrin followed by Lactic Acid
Time: 20 s
Temperature: 55 °C
Concentration: 2% activated lactoferrin followed by 5% Lactic Acid
Equipment Settings: Handheld sprayer approximately 15.24 cm from surface
Pressure Delivery: 45 PSI (310 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Prior to Mechanical Tenderization or Moisture Enhancement

 		 Enumeration of E. coli revealed mean surface reductions of 0.93 to 1.10 log units for all antimicrobial interventions

E. coli was detected in 3 of 76 intenal blade tenderization samples and 73 of 76 internal moisture enhancement samples
 
Kang, D., Koohmaraie, M., and Siragusa, G. (2001). Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim. [Article]. Journal of Food Protection, 64(2), 168-171.  Non-intact Beef Aerobic Plate Count (APC)
Total Coliforms
Psychrotrophic Bacteria (PCT)
Presumptive Lactic Acid Bacteria (PLAB)		 Multihurdle antimicrobial intervention
Water Wash, Hot Water, Hot Air, Lactic Acid Wash		 Bactericidal (i) Water Wash
Time: Five passes
Temperature: NE
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 65 PSI (448 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(ii) Hot Water
Time: Three Passes
Temperature: 82 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Wash
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(iii) Hot Air
Time: Six Passes
Temperature: 510 °C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Hot Air
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim
(iv)Lactic Acid
Time: Three Passes
Temperature: Room Temperture
Concentration: 2% Lactic Acid
Volume: NE
Equipment Settings: NE
Pressure Delivery: 30 PSI (207 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Beef Trim

 		 (i) Water Wash
Time: Five passes
Pressure Delivery: 65 PSI (448 kPa)

(ii) Hot Water
Time: Three Passes
Temperature: 82 °C
Pressure Delivery: 30 PSI (207 kPa)

(iii) Hot Air
Time: Six Passes
Temperature: 510 °C

(iv)Lactic Acid
Time: Three Passes
Temperature: Room Temperture
Concentration: 2% Lactic Acid
Pressure Delivery: 30 PSI (207 kPa)


 		 APC, coliforms, PCT, and PLAB were reduced to nearly nondetectable levels after treatment.
Liao, Y., Brooks, J., Martin, J., Echeverry, A., Loneragan, G., and Brashears, M. 2015. Antimicrobial Interventions for O157:H7 and Non-O157 Shiga Toxin Producing Escherichia coli on Beef Subprimal and Mechanically Tenderized Steaks. [Article]. Journal of Food Protection, 78(3), 511-517. doi: 10.4315/0362-028X.JFP-14-178 Non-intact Beef Escherichia coli O157:H7 (i) Lactic Acid
(ii) Hypobromous Acid
(iii) Peroxyacetic Acid		 Bactericidal (i) Lactic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 5%
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization
(ii) Hypobromous Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization
(iii) Peroxyacetic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Volume: NE
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Treatment Application Type (spray/wash): Spray
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization


 		 (i) Lactic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 5%
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization

(ii) Hypobromous Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization

(iii) Peroxyacetic Acid
Time: 0.66 L/min
Temperature: 23 °C
Concentration: 200 pp
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: 20 PSI (138 kPa)
Point of Application (hot cx, cold cx, subprimal, trim): Subprimal prior to Mechanical Tenderization


 		 Although cooking effectively reduced the detection of pathogens in internal steak samples, pathogens were able to survive in steaks cooked to a medium degree of doneness (70 °C). 
Muras, T., Harris, K., Lucia, L., Hardin, M., and Savell, J. 2012. Dispersion and Survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the Production of Marinated Beef Inside Skirt Steaks and Tri-Tip Roasts. [Article]. Journal of Food Protection, 75(2), 255-260. doi: 10.4315/0362-028X.JFP-11-272 Non-intact Beef Salmonella Typhimurium
Escherichia coli O157:H7		 NE NE NE NE This paper looks at the prevelance of pathogens in inside skirts and tri-tip during marination
Pohlman, F., Stivarius, M., McElyea, K., Johnson, Z., and Johnson, M. 2002. The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. [Article]. Meat Science, 61(3), 307-313. doi: 10.1016/S0309-1740(01)00198-X Non-intact Beef Aerobic Plate Count (APC)
Total Coliforms
Escherichia coli (Generic)
Salmonella spp.		 (i) Water Bath followed by Cetylpyridinium Chloride
(ii) Water Bath followed by Acetic Acid
(iii) Chlorine Dioxide followed by Trisodium Phosphate		 Bactericidal (i) Ozonated Water Bath (a) Followed by Cetylpyridinium Chloride (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 0.5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) Ozonated Water Bath (a) Followed by Acetic Acid (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Chlorine Dioxide (a) Followed by Trisodium Phosphate
Time: (a) 3 min tumble (b) 3 min tumble
Temperature:
Concentration: (a) 200 ppm (b) 10%
Volume: 400 ml
Equipment Settings: Lyco Tumbler
Pressure Delivery: NE
Treatment Application Type (spray/wash): Tumbled
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef


 		 (i) Ozonated Water Bath (a) Followed by Cetylpyridinium Chloride (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 0.5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled

(ii) Ozonated Water Bath (a) Followed by Acetic Acid (b)
Time: (a) 15 min (b) 3 min tumble
Temperature: (a) 7.2 °C
Concentration: (a) 1% (b) 5%
Volume: (b) 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled

(iii) Chlorine Dioxide (a) Followed by Trisodium Phosphate
Time: (a) 3 min tumble (b) 3 min tumble
Temperature:
Concentration: (a) 200 ppm (b) 10%
Volume: 400 ml
Equipment Settings: Lyco Tumbler
Treatment Application Type (spray/wash): Tumbled



 		  
Pokharel, S., Brooks, J., Martin, J., and Brashears, M. 2016. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products. [Article]. Letters in Applied Microbiology, 63(6), 412-418. doi: 10.1111/lam.12663 Non-intact Beef Salmonella spp. (i) Lactic Acid
(ii) Buffered Vinegar		 Bactericidal (i) Lactic Acid
Time: 30 min
Temperature: NE
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): Beef Sirloin Flap
(ii) Buffered Vinegar
Time: 30 min
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): Beef Sirloin Flap
 		 (i) Lactic Acid
Time: 30 min
Concentration: 4%

(ii) Buffered Vinegar
Time: 30 min
Concentration: 2%

 		 Antimicrobial reduced surface population on inoculated beef sirloin flaps prior to vacuum marination

Lactic acid had the greatest reduction

Translocation following vacuum marination was not influenced by the application of a surface organic acid spray prior to marination
Ponrajan, A., Harrison, M., Segers, J., Lowe, B., McKeith, R., Pringle, T., Martino, K., Mulligan, J., and Stelzleni, A. 2011. Effects of Sodium Citrate plus Sodium Diacetate and Buffered Vinegar on Escherichia coli O157:H7 and Psychrotrophic Bacteria in Brine-Injected Beef. [Article]. Journal of Food Protection, 74(3), 359-364. doi: 10.4315/0362-028X.JFP-10-294 Non-intact Beef Escherichia coli O157:H7 (i) Sodium Citrate and Sodium Diacetate
(ii) Buffered Vinegar		 Bactericidal (i) Sodium Citrate (a) and Sodium Diacetate (b)
Time: 41 stokes/min
Temperature: NE
Concentration: (a) 1% (b) 20%
Volume: 10% pickup
Equipment Settings:NE
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected
Point of Application (hot cx, cold cx, subprimal, trim): Beef top rounds and top sirloins
(ii) Buffered Vinegar
Time: 41 stokes/min
Temperature: NE
Concentration: 2%
Volume: 10% pickup
Equipment Settings:NE
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected
Point of Application (hot cx, cold cx, subprimal, trim): Beef top rounds and top sirloins
 		 (i) Sodium Citrate (a) and Sodium Diacetate (b)
Time: 41 stokes/min
Concentration: (a) 1% (b) 20%
Volume: 10% pickup
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected

(ii) Buffered Vinegar
Time: 41 stokes/min
Concentration: 2%
Volume: 10% pickup
Pressure Delivery: 19 PSI (130 kPa)
Treatment Application Type (spray/wash): Injected

 		 Sodium citrate plus sodium diacetate or buffered vinegar may improve the safety and shelf life of multineedle brine-injected beef
Solomakos, N., Govaris, A., Koidis, P., and Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology, 25(1), 120-127. doi: 10.1016/j.fm.2007.07.002 Non-intact Beef Listeria monocytogenes (i) Essential Oils
(ii) Nisin
(iii) Combination of Essential Oil and Nisin		 Bactericidal (i) Essential Oils
Time: NE
Temperature: NE
Concentration: 0.6%
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Minced Beef
(ii) Nisin (two different treatments, identified as [a] and [b] below)
Time: NE
Temperature: NE
Concentration: (a) 500 IU/ml, (b) 1000 IU/ml
Volume: NE
Equipment Settings:NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): NE
Point of Application (hot cx, cold cx, subprimal, trim): Minced Beef
 		 (i) Essential Oils
Concentration: 0.6%

(ii) Nisin (two different treatments, identified as [a] and [b] below)
Concentration: (a) 500 IU/ml, (b) 1000 IU/ml

 		 Treatement with essentail oils showed stronger inhibitory activity that nisin.

Combination of both treatmetns showed to be the most effective.
Thippareddi, H., Juneja, V., Phebus, R., Marsden, J., and Kastner, C. 2003. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. [Article]. Journal of Food Protection, 66(3), 376-381.  Non-intact Pork Clostridium perfringens (i) Buffered Sodium Citrate
(ii) Buffered Sodium Citrate Supplemented with Sodium Diacetate		 Bactericidal (i) Buffered Sodium Citrate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Volume: NE
Equipment Settings: Kitchen Aid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Injected Pork
(ii) Buffered Sodium Citrate Supplemented with Sodiym Diacetate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Volume: NE
Equipment Settings: Kitchen Aid Mixer
Pressure Delivery: NE
Treatment Application Type (spray/wash): Mixed
Point of Application (hot cx, cold cx, subprimal, trim): Injected Pork
 		 (i) Buffered Sodium Citrate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Equipment Settings: Kitchen Aid Mixer

(ii) Buffered Sodium Citrate Supplemented with Sodiym Diacetate (three different treatments, identified as [a], [b], and [c] below)
Time: 1 min
Temperature: NE
Concentration: (a) 0.5, (b) 1.0%, (c) 2.0%
Equipment Settings: Kitchen Aid Mixer

 		  
Ulbrich, C. J., Lucia, L. M., Arnold, A. N., Taylor, T. M., Savell, J. W., and Gehring, K. B. 2015. Reduction of surrogates for Escherichia coli O157:H7 and Salmonella during the production of non-intact beef products by chemical antimicrobial interventions. Journal of Food Protection, 78(5), 881-887. Non-intact Beef Escherichia coli (Generic) (i) Lactic Acid
(ii) Acidified Sodium Chlorite
(iii) Peroxyacetic Acid		 Bactericidal (i) Lactic Acid (two different treatments, identified as [a], and [b] below)
Time: Belt Speed 5.08 cm/s
Temperature: (a) 53.3 °C, (b) 52.8 °C
Concentration: (a) 2.5%, (b) 5.0%,
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination
(ii) Acidified Sodium Chlorite
Time: Belt Speed 5.08 cm/s
Temperature: 18.4 °C
Concentration: 1,050 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination
(iii) Peroxyacetic Acid
Time: Belt Speed 5.08 cm/s
Temperature: 19.8 °C
Concentration: 205 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Pressure Delivery: NE
Treatment Application Type (spray/wash): Sprayed
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination		 (i) Lactic Acid (two different treatments, identified as [a], and [b] below)
Time: Belt Speed 5.08 cm/s
Temperature: (a) 53.3 °C, (b) 52.8 °C
Concentration: (a) 2.5%, (b) 5.0%,
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination

(ii) Acidified Sodium Chlorite
Time: Belt Speed 5.08 cm/s
Temperature: 18.4 °C
Concentration: 1,050 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination

(iii) Peroxyacetic Acid
Time: Belt Speed 5.08 cm/s
Temperature: 19.8 °C
Concentration: 205 ppm
Volume: 0.42 L/s/nozzle
Equipment Settings: Chad Spray Cabinet
Point of Application (hot cx, cold cx, subprimal, trim): Subprimals Prior to Marination		 Strip loins were marinated using a REO TAMU Fajita Marinade at 5.5 rpm, a vacuum of 0.6 atm was pulled before tumbling. Product was tumbled for three 15 min periods; each tumble period was followed by a 5-min resting period. All tumbling and resting were conducted under vacuum for a total of 1.0 h

For high-inoculated strip loins, 5.0% lactic acid was most effective prior to marination. 
Yin, M., and Cheng, W. 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science, 63(1), 23-28. doi: 10.1016/S0309-1740(02)00047-5 Non-intact Beef Aerobic Plate Count (APC)
Salmonella Typhimurium
Escherichia coli O157:H7
Listeria monocytogenes
Staphylococcus aureus
Campylobacter jejuni		 (i) s-Ethyl Cysteine
(ii) n-Acetyl Cysteine
(iii) Dialyl Sulfide
(iv) Crude Diallyl Disulfide		 Bactericidal (i) s-Ethyl Cysteine
Time: NE
Temperature: NE
Concentration: 99.5%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(ii) n-Acetyl Cysteine
Time: NE
Temperature: NE
Concentration: 99.5%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iii) Diallyl Sulfide
Time: NE
Temperature: NE
Concentration: 97%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef
(iv) Crude Diallyl Disulfide
Time: NE
Temperature: NE
Concentration: 80%
Volume: Thickness of 2 cm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): Covered
Point of Application (hot cx, cold cx, subprimal, trim): Ground Beef		 (i) s-Ethyl Cysteine
Concentration: 99.5%
Volume: Thickness of 2 cm

(ii) n-Acetyl Cysteine
Concentration: 99.5%
Volume: Thickness of 2 cm

(iii) Diallyl Sulfide
Concentration: 97%
Volume: Thickness of 2 cm

(iv) Crude Diallyl Disulfide
Concentration: 80%
Volume: Thickness of 2 cm
 		 The presence of dialyl sulfide and diallyl disulfide reduced total aeroves and inhibited growth of the five inoculated pathogenic bacteria
Ellebracht, E., A. Castillo, L. Lucia, R. Miller, and G. Acuff. 1999. Reduction of pathogens using hot water and lactic acid on beef trimmings. J. Food Sci. 64:1094-1099. Trimmings Beef Escherichia coli O157:H7
Salmonella Typhimurium		 (i) Hot water
(ii) Hot water + lactic acid		 Bactericidal (i) Hot water
Time: 3 s
Temperature: 95°C (goal = product surface to reach 82°C)
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): trimmings
Other:

(i) Hot water (same paramters as above) + lactic acid (see below)
Time: 3 s
Temperature: 55°C
Concentration: 2%
Volume: NE
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): dip
Point of Application (hot cx, cold cx, subprimal, trim): trimmings
Other: pH 2.2		 (i) Hot water
Time: 3 s
Temperature: 95°C (goal = product surface to reach 82°C)

(i) Hot water (same paramters as above) + lactic acid (see below)
Time: 3 s
Temperature: 55°C
Concentration: 2%		 Hot water alone reduced E. coli O157:H7, Salmonella Typhimurium, and APCs 0.5, 0.7, and 0.3 logs, respectively.

Hot water and lactic acid together, reduced E. coli O157:H7, Salmonella Typhimurium, and APCs 1.1, 1.8, and 1.5 logs, respectively.

Trimmings were ground and stored up to 42 d. Counts declined > 1-log for both pathogens over the storage period.
Isohanni, P. T. Alter, P. Saris, and U. Lyhs. 2010. Wines as A Possible Marinade Ingredients Possess Antimicrobial Potential Against Campylobacter. J. Pol. Sci. 89:2704-2710. Pieces Poultry Campylobacter jejuni
Campylobacter coli		 (i) Submerged chicken breasts in red or white wine, tomato or grape juice
(ii) Meat-Liquid samples were homogenized in a laboratory blender		 Bactericidal (i) Red Wine, White Wine, Tomato Juice and Grape Juice
Time: room temp for 20 min post inoculation for attachment, <1 min, 15 min, 30 min, 1 h, 3 h, 24 h, 48 h after inoculation
Temperature: NE
Concentration: NE
Volume: 10 g meat sample and 10 mL of liquid marinade
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades		 (i) Red Wine, White Wine, Tomato Juice and Grape Juice
Time: room temp for 20 min post inoculation for attachment, <1 min, 15 min, 30 min, 1 h, 3 h, 24 h, 48 h after inoculation
Volume: 10 g meat sample and 10 mL of liquid marinade
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades		 High bacterial counts were rapidly inactivated to undetectable numbers within 15 minutes in white wine and within 1 hour in red wine, and low counts within 15 minutes in white wine and within 30 minutes in red wine.

Grape and Tomato juices did not posses high bactericidal effects against Campylobacter because even low counts were occasionally detected after 48 hours.

Red wine and white wine moderately reduced the Campylobacter load on chicken meat over the sampling period, by approx. 1 log/cfu/ml, regardless of the species inoculated or the type of wine used. 
Choi, Y., Y. Bae, K. Kim, B. Kim, and M. Rhee. 2009. Effects of Supercritical Carbon Dioxide Treatment Against Generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork Marinated Pork Pork Escherichia coli (Generic)
Listeria monocytogenes
Salmonella Typhimurium
Escherichia coli O157:H7		 (i) SC-CO2 treatment applied to marinades (soy sauce and hot-pepper paste)
(ii) SC-CO2 treatment applied to marinated products		 Bactericidal (i) SC-CO2
Time: 40 minutes
Temperature: 45°C
Concentration: NE
Volume: NE
Equipment Settings: NE
Pressure Delivery: 14 MPa
Treatment Application Type (spray/wash): submerged
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, marinades 		 (i) SC-CO2
Time: 40 minutes
Temperature: 45°C
Pressure Delivery: 14 MPa
Treatment Application Type (spray/wash): submerged		 SC-CO2 treatment resulted in a greateer reduction in soy soacue (2.52-3.47 log CFU/cm2) than in hot-pepper paste (2.12-2.72 loge CFU/cm2) (this was the marinade ONLY)

SC-Co2 reudced levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm2 in soy sauce and hot pepper paste for marinated pork, respectively
Adler, J., I. Geornaras, O. Byelashov, K. Belk, G. Smith, and J. Sofos. 2011. Survival of Escherichia coli O157:H7 in Meat Product Brines Containing Antimicrobials. J. Food Prot. 76:7 Brine solution on moisture-enhanced meat products Beef Escherichia coli O157:H7
Total bacteria count		 (i) Brine Solution - No Added Ingredients
(ii)Brine Solution - NaCl
(iii) Brine Solution - Sodium tripolyphosphate (STP)
(iv) Brine Solution - Sodium pyrophosphate (SPP)
(v) Brine Solution - NaCl + STP
(vi) Brine Solution - NaCl + SPP
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
(viii) Brine Solution - NaCl + STP + Sodium diacetate (DL)
(ix) Brine Solution - NaCl + STP + PL + DL
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)

**Each brine was mixed with a meat homogenate with a final concentration of 3% in the brine solution. 		 Bactericidal (i) Brine Solution - No Added Ingredients
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration:
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash) injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine
(ii) Brine Solution - NaCl
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brine
(iii) Brine Solution - Sodium tripolyphosphate (STP)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(iv) Brine Solution - Sodium pyrophosphate (SPP)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(v) Brine Solution - NaCl (5.5%) + STP (2.75%)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(vi) Brine Solution - NaCl + SPP
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 22%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(viii) Brine Solution - NaCl + STP + Sodium diacetate (SD)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 1.65%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(ix) Brine Solution - NaCl + STP+ PL + SD
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 22% and 1.65% respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 2.2%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 5.5%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)
Time: 24 to 48 hours
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0055%, respectively 
Volume: 50 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  injected
Point of Application (hot cx, cold cx, subprimal, trim): subprimal, brines		 (i) Brine Solution - No Added Ingredients
Temperature: 4 and 15°C
Volume: 50 mL
(ii) Brine Solution - NaClE
Temperature: 4 and 15°C
Concentration: 5.5%
Volume: 50 mL
(iii) Brine Solution - Sodium tripolyphosphate (STP)
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
(iv) Brine Solution - Sodium pyrophosphate (SPP)
Temperature: 4 and 15°C
Concentration: 2.75%
Volume: 50 mL
(v) Brine Solution - NaCl (5.5%) + STP (2.75%)
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
(vi) Brine Solution - NaCl + SPP
Temperature: 4 and 15°C
Concentration: 5.5% and 2.75%, respectively 
Volume: 50 mL
(vii) Brine Solution - NaCl + STP + Potassium lactate (PL)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 22%, respectively 
Volume: 50 mL
(viii) Brine Solution - NaCl + STP + Sodium diacetate (SD)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 1.65%, respectively 
Volume: 50 mL
(ix) Brine Solution - NaCl + STP+ PL + SD
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 22% and 1.65% respectively 
Volume: 50 mL
(x) Brine Solution - NaCl + STP + Lactic Acid (LA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xi) Brine Solution - NaCl + STP + Acetic Acid (AA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xii) Brine Solution - NaCl + STP + Citric Acid (CA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 3.3%, respectively 
Volume: 50 mL
(xiii) Brine Solution - NaCl + STP + Nisin + EDTA
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0165% and 200mM, respectively 
Volume: 50 mL
(xiv) Brine Solution - NaCl + STP + Pediocin + EDTA
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75%, 11000 AU/mL and 200mM, respectively 
Volume: 50 mL
(xv) Brine Solution - NaCl + STP + Sodium  metasilicate (SM)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 2.2%, respectively 
Volume: 50 mL
(xvi) Brine Solution - NaCl + STP + Cetylpyridinium Chloride (CPC)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 5.5%, respectively 
Volume: 50 mL
(xvii) Brine Solution - NaCl + STP + Hops Beta Acids (HBA)
Temperature: 4 and 15°C
Concentration: 5.5%, 2.75% and 0.0055%, respectively 
Volume: 50 mL		 Immediate (0h) pathogen reductions of 1.8 to ≥2.4 log CFU/mL were observed in brines containing CPC or sodium metasilicate.

Brines formulated with lactic acid, acetic acid, citric acid, nisin + EDTA, pediocin + EDTA, CPC, sodium metasilcate or hops beta acids had reductions in pathogen leves during storage. however, the extent of reduction (0.4 to >2.4 log CFU/mL) depended on the antimicrobial, brine type and storage temperature and time. 
Pathania, A., S. McKee, S. Bilgili, M. Singh. 2010. Antimicrobial Activity of Commercial Marinades Against Multiple Strains of Salmonella spp. J. Food. Micro. 139:214-217.  Teriyaki and lemon pepper marinades Poultry Salmonella Typhimurium
Salmonella Heidelberg
Salmonella Senftenberg		 Marinades were not combined with poultry products in this study Bactericidal (i) Teriyaki Marinade
Time: 32h
Temperature: 4 and 25°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): NE
(ii) Lemon Pepper Marinade
Time: 32h
Temperature: 4 and 25°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): NE		 (i) Teriyaki Marinade
Time: 32h
Temperature: 4 and 25°C
(ii) Lemon Pepper Marinade
Time: 32h
Temperature: 4 and 25°C		 Teriyaki marinade significantly reduced the populations of all three strains of Salmonella over the 32h period Surviving populations of S. heidelburg, S. typhimurium, S. senftenberg were reduced by 3.55, 4.62, and 2.27 log CFU/ml respectively at 0h and reduced below dectectable limits after 32h.

No significant reductions were observed in the lemon pepper marinade. 
Friedman, M., P. Henika, C. Levin, and R. Mandrell. 2007. Recipes for Antimicrobial Wine Marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. J. Food Sci. 72:6 Marinade N/A Bacillus cereus
Escherichia coli O157:H7
Listeria monocytogenes
Salmonella enterica		 (i) Garlic Juice
(ii) Red wine + oregano leaves
(iii) Red wine + oregano leaves + garlic juice
(iv) Red wine + oregano leaves + oregano oil
(v) Red wine + oregano leaves + oregano oil
(vi) Red wine + oregano leaves + oregano oil
(vii) Red wine + oregano leaves + oregano oil
(viii) Red wine + oregano leaves + oregano oil
(ix) Red wine + oregano leaves + garlic juice + oregano oil
(x) White wine + oregano leaves + garlic juice + oregano oil		 Bactericidal (i) Garlic Juice
Time: NE
Temperature: NE
Concentration: NE
Volume: 30 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(ii) Red wines
Time: NE
Temperature: NE
Concentration: NE
Volume: 66 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iii) Oregano leaves
Time: soaked in wine for 1 week
Temperature: NE
Concentration: NE
Volume: 4 grams
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iv) Oregano oil
Time: NE
Temperature: NE
Concentration: NE
Volume: 50 µL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(v) White Wine 
Time: NE
Temperature: NE
Concentration: NE
Volume: 66 mL
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 (i) Garlic Juice
Volume: 30 mL
(ii) Red wines
Volume: 66 mL
(iii) Oregano leaves
Time: soaked in wine for 1 week
Volume: 4 grams
(iv) Oregano oil
Volume: 50 µL
(v) White Wine  
Volume: 66 mL		 Incubation temperature affected activities in the following order: 37°C>21°C>4°C

Varying the initial bacterial concentrations for 103 to 104 to 105 CFU/well did not significantly affect BA50 values

Storage of 3 marinades up to 2 months did not change their effectiveness against Salmonella enterica

Polyphenolic compounds isolated by chromatography from red wine exhibited exceptional activity at nanogram levels agains 2 strains of Bacillus cereus
Kramer, B., J. Thielmann, A. Hickisch, P. Muranyi, J. Wunderlich and C. Hauser. 2014. Antimicrobial Activity of Hop Extracts against Foodborne Pathogens for Meat Applications. J. App. Micro. 118: 648-657 Hops marinade in a model meat marinade and on marinated pork tenderloins  Pork Listeria monocytogenes
Staphylococcus aureus
Salmonella enterica
Escherichia coli (Generic)		 (i) Hop Extracts Beta Bio 40
(ii) Hop Extracts Alpha Bio
(iii) Hop Extracts Xantho-Flav 		 Bactericidal Marinade Alone:
(i) Hop Extracts Beta Bio 40
Time: NE
Temperature: 5°C
Concentration: 40% beta-acids
Volume: 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(ii) Hop Extracts Alpha Bio
Time: NE
Temperature: 5°C
Concentration: 20% alpha-acids
Volume: 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(iii) Hop Extracts Xantho-Flav
Time: NE
Temperature: 5°C
Concentration: 65-85% xanthohumol
Volume: dissolved in 1 ml of Dimethylsulfoxid the diluted to 10,000 ppm
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
Marinades with meat
(iv) Hop Extracts Beta Bio 40
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 100, 250, 500 and 1,000 ppm
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(v) Hop Extracts Alpha Bio
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 20% alpha-acids
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
(vi) Hop Extracts Xantho-Flav
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 500 and 1,000 ppm
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE
Marinades with fresh pork tenderloin
(vii) Pork Loins
Time: 14 days
Temperature: 5°C
Concentration: 20% model marinade was added, 500 or 5000 ppm @ pH 5 ± 0.1
Volume: 15 g, with a thickness of 1 cm and a surface of about 10 cm2
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  NE
Point of Application (hot cx, cold cx, subprimal, trim): NE		 Marinade Alone:
(i) Hop Extracts Beta Bio 40
Temperature: 5°C
Concentration: 40% beta-acids
Volume: 10,000 ppm
(ii) Hop Extracts Alpha Bio
Temperature: 5°C
Concentration: 20% alpha-acids
Volume: 10,000 ppm
(iii) Hop Extracts Xantho-Flav
Temperature: 5°C
Concentration: 65-85% xanthohumol
Volume: dissolved in 1 ml of Dimethylsulfoxid the diluted to 10,000 ppm
Marinades with meat
(iv) Hop Extracts Beta Bio 40
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 100, 250, 500 and 1,000 ppm
(v) Hop Extracts Alpha Bio
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 20% alpha-acids
(vi) Hop Extracts Xantho-Flav
Time: stored up to 15-35 days
Temperature: 2 and 8°C
Concentration: 500 and 1,000 ppm
Marinades with fresh pork tenderloin
(vii) Pork Loins
Time: 14 days
Temperature: 5°C
Concentration: 20% model marinade was added, 500 or 5000 ppm @ pH 5 ± 0.1
Volume: 15 g, with a thickness of 1 cm and a surface of about 10 cm2		 Beta-acid containing hop extracts have proven to possess a high antimicrobial activity agains Gram-positive baceria in vitro and in a practice related application of food preservation
Zhang, H., B. Kong, Y. Xiong, and X. Sun. 2009. Antimicrobial Activities of Spice Extracts against Pathogenic and Spoilage Bacteria in Modified Atmosphere Packaged Fresh Pork and Vacuum Packaged Ham Slices stored at 4°C. J. Meat Sci. 81: 686-692.  Pork and ham slices Pork  Listeria monocytogenes
Escherichia coli (Generic)
Pseudomonas fluorescens
Lactobacillus sake		 (i) Clove
(ii) Rosemary
(iii) Cassia Bark
(iv) Liquorice
(v) Aniseed
(vi) Prickly Ash
(vii) Pepper
(viii) Dahurian Angelica Root
(ix) Round Cardamom
(x) Fennel
(xi) Turmeric
(xii) Nutmeg
(xiii)Angelica
(xiv) Oregano		 Bactericidal (i) Clove
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(ii) Rosemary
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(iii) Cassia Bark
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(iv) Liquorice
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(v) Aniseed
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(vi) Prickly Ash
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(vii) Pepper
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(viii) Dahurian Angelica Root
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(ix) Round Cardamom
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(x) Fennel
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xi) Turmeric
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xii) Nutmeg
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xiii)Angelica
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices
(xiv) Oregano
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  sprayed
Point of Application (hot cx, cold cx, subprimal, trim): fresh pork chops, ham slices		 (i) Clove
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(ii) Rosemary
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(iii) Cassia Bark
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(iv) Liquorice
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(v) Aniseed
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(vi) Prickly Ash
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(vii) Pepper
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(viii) Dahurian Angelica Root
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(ix) Round Cardamom
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(x) Fennel
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xi) Turmeric
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xii) Nutmeg
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xiii)Angelica
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed
(xiv) Oregano
Time: stored in cooler for 4 weeks
Temperature: stored at 4°C
Concentration: 95% ethanol; four leves of concentrate: 0, 2.5, 5.0, 10.0 mg/ml
Volume: 80, 40, 20, 10 and 5 mg/ml
Treatment Application Type (spray/wash):  sprayed		  The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 logs, the MAB decreased 2.7, 2.9 and 3.1 logs, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 logs and the total coliform count decreased 0.6, 0.8 and 1.2 logs, corresponding to 2.5, 5.0 and 10.0mg/ml of spray, respectively, when compared to control (P<0.05). The number of L. monocytogenes on ham slices decreased 2.5, 2.6 and 3.0 logs, the MAB plate counts decreased 2.9, 3.0 and 3.2 logs and the LAB counts decreased 2.4, 2.6 and 2.8 logs (P<0.05), respectively, after 28-days, by the same levels of mixed rosemary/liquorice extract treatments
Ariyapitipun T., A. Mustapha, and A.D. Clarke. 2000. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin. J Food Prot. Jan;63(1):131-6.
 		 Raw Vacuum-Packaged Beef cubes Beef Listeria monocytogenes (i) Beef cubes + Low-molecular-weight polylactic acid (LMW-PLA)
(ii) Beef cubes + Lactic Acid
(iii) Beef cubes +  Nisin
(iv) Beef cubes + LMW-PLA + Nisin
(v) Beef cubes + Lactic Acid + Nisin 		 Bactericidal (i) Low-molecular-weight polylactic acid (LMW-PLA)
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes
(ii) Lactic Acid
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes
(iii) Nisin
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration:  400 IU/ml
Volume:
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  immersed then vacuum packaged
Point of Application (hot cx, cold cx, subprimal, trim): beef cubes		 (i) Low-molecular-weight polylactic acid (LMW-PLA)
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
(ii) Lactic Acid
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration: 2%
(iii) Nisin
Time: 5 min then drip dried for 15 min, stored for 42 days
Temperature: 4°C
Concentration:  400 IU/ml 		 These treatments, combined with vacuum-packaging and refrigeration temperature, succeeded to inhibit growth of L. monocytogenes during storage up to 42 days. At the end of 42 days, the numbers of L. monocytogenes Scott A remaining viable on these samples were 1.21, 0.36, 2.21, 0.84, and 0.89 log10 CFU/cm2, respectively.
Catherine Cutter. 2000. Antimicrobial Effect of Herb Extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium Associated with Beef. J. Food Prot. 63:5:601-607.  Herb Extracts Beef Escherichia coli O157:H7
Listeria monocytogenes
Salmonella Typhimurium		 (i) Herb Extract + Sodium Citrate (Protecta One)
(ii) Herb Extract + Sodium Chloride (Protecta Two)		 Bactericidal Experiment 1:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Volume:
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor lean tissues from the cutaneous trunchi
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Volume:
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): pre-rigor lean tissues from the cutaneous trunchi
Experiment 2:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 min, then stored for 0, 1, 2, 7 and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): lean beef trim, beef adipose
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 min, then stred for 0, 1, 2, 7, and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: NE
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): lean beef trim, beef adipose
Expermient 3:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash): surface spray
Point of Application (hot cx, cold cx, subprimal, trim): frozen, beef strip loins
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 300 ml
Equipment Settings: handheld spray bottle
Pressure Delivery: NE
Treatment Application Type (spray/wash):  surface spray
Point of Application (hot cx, cold cx, subprimal, trim): frozen, beef strip loins		 Experiment 1:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 7 days
Temperature: 4°C
Concentration: 2.5%
Experiment 2:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 min, then stored for 0, 1, 2, 7 and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 min, then stred for 0, 1, 2, 7, and 14 days
Temperature: room temperature, stored at 4°C
Concentration: 2.5%
Volume: 300 ml
Expermient 3:
(i) Herb Extract + Sodium Citrate (Protecta One)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 20 ml
(ii) Herb Extract + Sodium Chloride (Protecta Two)
Time: 15 s application then 1 min to drip, stored for 0, 2, 7, 21, and 35 days
Temperature: 4°C
Concentration: 2.5%
Volume: 20 ml		 In experiment one, after 7 days of storage at 4°C, E. coli O157:H7 was reduced by >1.3 log CFU/cm2 by Protect Two; L. monocytogenes was reduced by 1.8 and 1.9 log10 CFU/cm2 by Protecta One and Protecta Two, respectively; Salmonella typhimurium was not reduced >0.3 log10 CFU/cm2 by either extract by day 7.

In the second experiment, 2.5% Protecta Two , did not reduce pathogen populations >0.5 log10 CFU/g up to 14 days at 4 degrees C.

In the third experiment, surface spray treatments of beef with 2.5% lactic acid or 2.5% solutions of Protecta One or Protecta Two, vacuum packaged, and stored up to 35 days at 4 degrees C did reduce E. coli O157:H7, L. monocytogenes, and Salmonella Typhimurium slightly.

These studies suggest that the use of herb extracts may afford some reductions of pathogens on beef surfaces; however, the antimicrobial activity may be diminished in ground beef by adipose components. 

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.