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Bactertericidal Effectiveness of Three Chlorine Sources Used in Beef Carcass Washing¹

Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705

Abstract

Ninety market beef forequarters were washed with chlorinated water, and the effects of source and concentration of chlorine on reduction of total aerobic and psychrotrophic bacteria were determined. Samples were taken before washing, and 1 hr and 24 hr after washing. Chlorine generated electrolytically at 100, 200 and 400 ppm significantly (P<.05) reduced the total aerobic bacterial counts on the beef forequarters within 24 hr after chlorinated wash. The reductions in log counts (percentage reduction in counts) were 1.45 (96.4%), 1.64 (97.8%) and 1.83 (98.5%), respectively. To a lesser degree, calcium hypochlorite and chlorine dioxide also reduced bacterial contamination on beef forequarters. The reductions in log counts of psychrotrophic bacteria were slightly lower than, but similar in trend to, those for total aerobes.

¹ The authors thank Safeway Stores, Inc., which supplied facilities; Mr. John Spink and Mr. Walter Lade of Morton Salt Company for technical assistance and use of the Morton Biocidal Electrolytic Sanitizor; and Mr. E. James Koch, A.R.S., U.S.D.A., for advice and assistance in analyzing the data.

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