Hot water and solutions of acetic acid, lactic acid, or trisodium phosphate
applied by immersion or spraying, chlorine solution applied by immersion,
and exposure to steam in a pasteurization system, in a cabinet, or in combi
nation with vacuum were evaluated for their effectiveness in reducing level
s of bacterial contamination on samples of beef cheek meat, large intestine
, lips, liver, oxtail, and tongue. Treated samples (five per treatment) and
controls were analyzed for aerobic plate counts (APCs) on tryptic soy agar
and for total coliform counts (TCCs) and Escherichia call counts (ECCs) on
Petrifilm. Acetic acid (2%) immersion and trisodium phosphate (12%) sprayi
ng and immersion for 10 s were among the most effective treatments in 16, 1
5, and 14, respectively, of 18 comparisons for reducing APCs, TCCs, and ECC
s on four or more of the six variety meats tested. Acetic acid (2%) sprayin
g, lactic acid (2%) immersion, and hot water (78 to 80 degrees C) spraying
for 10 a were among the most effective treatments for reducing APCs, TCCs,
and ECCs on four or more of the six variety meats. Chlorine (0.005%) immers
ion and steam were among the least effective treatments for reducing APCs,
TCCs, and ECCs on variety meats. The results indicated that interventions a
pplied to decontaminate beef carcasses can also be considered for decontami
nation of variety meats.