Cold water (10 degrees C) at ultra-high pressure (38-5--49 kg/cm2) was compared with (a) hot water 65-6--82.2 degrees C) at low pressure (4-2--5-6 kg/cm2) and (b) hot water containing a detergent (2% (w/v) sodium silicate). Seven sites were examined in a beef abattoir and six in a bacon factor. Three surfaces in the beef abattoir had lower residual colony counts (higher reductions) after hot water/low pressure than after cold water/high pressure. However, the differences were not significant (P greater than 0-05). The range of the mean log10 count/cm2 before cleaning was 4-02-5.15, and after cleaning 1-73-2.32 (hot water) and 1-9--2-85 (cold water). On three of the remaining sites, the three methods were compared. The total differences between treatments were not significant (P greater than 0-05), although there was an effect of surface and an interaction between surface and treatment. The cold water produced lower residual counts on three sites in the bacon factory than the hot water (45--54 degrees C). However, the differences were not significant on the remaining surfaces.
展开▼
机译：将超高压（38-5--49 kg / cm2）的冷水（10摄氏度）与低压（4-2--5）的（a）热水65-6--82.2摄氏度）相比较-6 kg / cm2）和（b）含有清洁剂（2％（w / v）硅酸钠）的热水。在牛肉屠场中检查了七个位置，在培根中检查了六个位置。牛肉屠宰场中的三个表面在热水/低压后比冷水/高压后具有较低的残留菌落数（较高的减少率）。但是，差异并不显着（P大于0-05）。清洗前和清洗后1-73-2.32（热水）和1-9--2-85（冷水）的平均log10计数/ cm2范围为4-02-5.15。在其余三个站点上，比较了三种方法。尽管存在表面效应以及表面与处理之间的相互作用，但处理之间的总差异并不显着（P大于0-05）。与咸水（45--54摄氏度）相比，冷水在培根工厂中三个位置上产生的残留量更低。但是，其余表面的差异并不明显。
展开▼
