Hot water decontamination of beef carcasses for reduction of initial bacterial numbers.

Areas on freshly slaughtered beef carcasses were sprayed with hot (95°C), sterilized, distilled water in order to elevate carcass surface temperature to 82°C. A significant (P < 0·05) reduction in bacterial numbers was observed between control (prespray) and hot water treated carcass surfaces. These results indicate that microbial decontamination of beef carcasses with hot water will be effective if an approprite spraying apparatus is used.