Food Quality and Culture
- Volume 2 Issue 1
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- Pages.55-60
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- 2008
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- 1976-6807(pISSN)
Evaluating Commercial Spray Applications of Lactic Acid, Hot Water, and Acidified Sodium Chlorite for the Reduction of Escherichia coli on Beef Carcasses
- Kang, Dong-Hyun (Department of Food Science and Human Nutrition, Washington State University) ;
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Lee, Sun-Young
(Department of Food and Nutrition, Chung-Ang University)
- Received : 2007.08.27
- Accepted : 2008.05.10
- Published : 2008.06.30
Abstract
This study examined the effects of lactic acid spray, hot water spray, or their combined treatment, as well as the effects of acidified sodium chlorite (ASC), for the decontamination of Escherichia coli on beef carcass surfaces using a commercial intervention system. With this system, the effects of 2 or 4% lactic acid (v/v), hot water (