Systems and methods for controlling water quality in food processing

A method for reducing bacterial load in a chiller bath, the chiller bath comprising a water input line, the method comprising:

• alternatingly dosing a source of alkalinity and a peracid into the water input line;
• and
• generating a plurality of zones in the chiller bath, the plurality of zones comprising at least one alkaline zone having a pH above a pKa of the peracid, and at least one peracid zone having a pH below the pKa of the peracid.

A method for reducing bacterial load on meat or poultry, the method comprising:

• generating a plurality of zones within a meat or poultry processing operation by dosing a source of alkalinity into a first zone of spray nozzles and a source of peracid into a second zone of spray nozzles;
• and
• conveying meat or poultry carcasses through the first and second zones.

A method for reducing bacterial load on meat or poultry, the method comprising:

• generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone having a pH above 8.5, and at least one antimicrobial zone having a pH below 8.5;
• and
• submersing meat or poultry in the chiller bath.

A method for reducing bacterial load on meat or poultry, the method comprising:

• generating a plurality of zones within a meat or poultry processing operation by dosing a source of alkalinity into a first zone of spray nozzles and a source of antimicrobial into a second zone of spray nozzles;
• and
• conveying meat or poultry carcasses through the first and second zones.