| Summary: | The objective of this study was to evaluate the food safety efficacy of common antimicrobial interventions at and above required uptake levels for processing aids on the reduction of Shiga-toxin producing <i>E. coli</i> (STEC) and <i>Salmonella</i> spp. through spray and dip applications. Beef trim was inoculated with specific isolates of STEC or <i>Salmonella</i> strains. Trim was intervened with peracetic or lactic acid through spray or dip application. Meat rinses were serially diluted and plated following the drop dilution method; an enumerable range of 2–30 colonies was used to report results before log transformation. The combination of all treatments exhibits an average reduction rate of 0.16 LogCFU/g for STEC and <i>Salmonella</i> spp., suggesting that for every 1% increase in uptake there is an increase of 0.16 LogCFU/g of reduction rate. There is a statistical significance in the reduction rate of Shiga-toxin producing <i>Escherichia coli</i> in relation to the uptake percentage (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for STEC, where all the additional explanatory variables are statistically significant for reduction (<i>p</i> < 0.01). The addition of explanatory variables increases the R<sup>2</sup> of the regression for <i>Salmonella</i> spp., but only trim type is statistically significant for reduction rate (<i>p</i> < 0.01). An increase in uptake percentages showed a significant increase in reduction rate of pathogens on beef trimmings.
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