Abstract
Under industrial conditions, the efficacy of surface decontamination of beef carcasses was evaluated. The combination of steam treatment followed by spraying with 2% solution of lactic acid was applied on the surface on the end of the slaughter line (30 min p.m.). The total count of psychrophilic and mesophilic microorganisms were evaluated immediately after treatment and during cold storage up to 5 days. The treatment was effective––reducing the surface microflora by one to three decimal orders of CFU during the time of cold storage.
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