Beef tissue was inoculated with a nalidixic acid resistant strain of Salmonella California and processed under conditions simulating pre- and post-evisceration carcass washing and sanitizing. These treatments, using distilled water to wash and 2% acetic acid to sanitize, reduced the population of salmonellae by as much as 2-log10 cycles when compared to samples which were washed only in distilled water. Increasing the acid temperature to 55°C reduced the bacterial populations further. Spray chilling, when used in series with the pre- and post-evisceration treatments, apparently resulted in recovery of some injured Salmonella.
1Present Address: USDA-ARS, University of Missouri-Columbia, Columbia, MO 65211.
2Mention of trade names, proprietary products, or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable.