“…On inoculated pig carcass surface parts, blast chilling (6.1 m s À1 , À20 C, 3 h) followed by conventional air chilling (0.5 m s À1 , 4 C, 21 h) yielded reductions of coliforms, E. coli and Campylobacter (C.) coli in the range from 1.9 to 4.0 log CFU cm À2 , of aerobic bacteria in the range from 1.4 to 2.1 log CFU cm À2 and of Listeria monocytogenes and Salmonella Typhimurium in the range from 0.4 to 1.1 log CFU cm À2 (Chang, Mills, & Cutter, 2003). Using only conventional air chilling (0.5 m s À1 , 4 C, 24 h) showed slightly lower reductions than the combination with blasting, but graduations between the mentioned bacteria were comparable (Chang et al, 2003).…”