Methods of reducing pathogens during processing or post-processing of beef, poultry and other meat products
AssigneeBirko Corporation
InventorsTerry L. MCANINCH, Ellis M. OWENS, Victor REUSCH
Life of this patent
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Abstract
A method for reducing the incidence of E. coli and Salmonella in slaughtered beef or other meat during processing or post-processing by treating the meat with an effective antimicrobial solution comprising lactic acid and a water soluble anionic or zwitterionic surfactant at a pH of about 3.2 or less. Mixtures of lactic acid with citric acid and a surfactant may also be employed. Antimicrobial solutions of lactic acid and surfactant may be used in other food processing applications.
Claims24
A method for reducing the incidence of E. coli and Salmonella on slaughtered beef or other meat comprising treating the meat during meat packing operations with an effective antimicrobial solution comprising from about 1 wt. % to approximately 5.0 wt. % lactic acid and from about 0.005 to about 2.0 wt./wt. % of a water soluble anionic or zwitterionic surfactant at a pH of about 3.2 or less to achieve a kill rate of at least 2.5 log.
A method for reducing the incidence of E. coli and Salmonella on slaughtered beef or other meat comprising treating the meat during meat packing operations with an effective antimicrobial solution comprising from about 1 wt. % to approximately 5.0 wt. % lactic acid at a pH of about 3.2 or less followed by treating with a solution comprising from about 0.005 to about 2.0 wt./wt. % of a water soluble anionic or zwitterionic surfactant to achieve a kill rate of at least 2.5 log.
In a method involving the cutting or needling of beef or other meat the improvement comprising:
- reducing the incidence of E. coli and Salmonella in or on the meat by treating the meat with an effective antimicrobial solution comprising from about 1 wt. % to approximately 5.0 wt. % lactic acid and from about 0.005 to about 2.0 wt./wt. % of a water soluble anionic or zwitterionic surfactant at a pH of about 3.2 or less to achieve a kill rate of at least 2.5 log.
In a method involving the cutting or needling of beef or other meat the improvement comprising:
- reducing the incidence of E. coli and Salmonella in or on the meat by treating the meat with an effective antimicrobial solution comprising from about 1 wt. % to approximately 5.0 wt. % lactic acid at a pH of about 3.2 or less followed by treating with a solution comprising from about 0.005 to about 2.0 wt./wt. % of a water soluble anionic or zwitterionic surfactant to achieve a kill rate of at least 2.5 log.
Dependencies are inferred from the claim text.