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Updated: Jan 25, 2026

Chronic Salmonella Infected Mouse Model
Published on: May 31, 2010
Control of Salmonella on Beef Tissue Surfaces in a Model System by Pre- and Post-Evisceration Washing and Sanitizing,
James S Dickson1, Maynard E Anderson1
1United States Department of Agriculture 2 , Agricultural Research Service Roman L. Hruska U.S. Meat Animal Research Center, P.O. Box 166, Clay Center, Nebraska 68933.
Abstract:
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 .
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