Supporting Documentation Materials for HACCP Decisions

Oct 09, 2014 · B – Aerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water followed by 2% acetic acid solution at 55˚F (12.8˚C) both at 200 psi There was a 0.8 log decrease in the microflora present one hour after treatment, and the inhibition continued through the 28th day of storage when there was a 0.9 log ... ................
................