Abstract
Facilities and equipment which are contaminated by a diseased carcass during slaughter and processing operations must be made free from microorganisms of human health concern before being used again. Therefore, a rapid-acting microbicidal agent is necessary to enable the swift resumption of operations. Currently, water heated to 180 degrees F (82.2 degrees C) is the antimicrobial agent of choice, as this rapidly kills microbes without leaving a residue which could jeopardize food products.
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