title: Destruction of Escherichia coli and salmonellae on mutton carcases by treatment with hot water.
abstract: Laboratory experiments showed that the surface tissues of beef and mutton samples were not permanently discoloured to an objectionable extent by treatment with water at 80° C or 10 sec. This treatment destroyed more than 99% of the numbers of E. coli and salmonellae inoculated on the beef samples and more than 99·9% of the same organisms inoculated on the exterior surfaces of tissue taken from sheep carcases. Immersion in water at 80°C for 10 sec of whole sheep carcases taken off the end of the slaughter line in a commercial abattoir destroyed c. 99% of the contaminating coliform organisms and c. 96% of the total number of aerobic bacteria initially present on the surface tissues. The application of such a treatment to sheep carcases in abattoirs should substantially reduce any salmonella contamination on the meat and may improve storage life. Although initially discoloured to a depth of 0·5 mm by the treatment, sheep carcases heated at 80°C for 10 sec almost completely regained their normal appearance within a few hours during subsequent chilled storage at 1-4°C.
authors: CSIRO, Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Brisbane, Australia, 4170.
authors: M G
authors: MG
authors: Smith
authors: A
authors: A
authors: Graham