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Carcass sanitation is a critical aspect of meat processing, aimed at reducing microbial contamination and ensuring the safety and quality of meat products. Effective sanitation practices not only extend the shelf life of meat but also minimize the risk of foodborne illnesses. Among the various methods employed for carcass sanitation, two widely recognized techniques are hot water washing and organic acid application. Hot water washing involves the use of water at high temperatures, typically ranging from 80°C to 90°C, which is applied to the carcass surface immediately after evisceration or during processing. This method effectively reduces the microbial load by denaturing proteins of bacteria, thereby killing or significantly reducing pathogens such as Salmonella, Escherichia ____ _______ _______ ____ ________ ________ __________ ____ ____ ______ _____ ____.
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