US 5,514,403 AGranted

Method of substantially reducing hazardous pathogens on the surface of food products

OwnerNeil B. Webb, Jonathan N. Webb +1inventors

InventorsNeil B. Webb, Jonathan N. Webb, Wayne P. Pruett, Jr.

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Abstract

This invention is a method of substantially reducing and in some cases eliminating hazardous pathogens form the surfaces of food products. This is accomplished by moving the meat products into a treatment area and spraying the same with super heated steam preferably heated to between 250 and 300 degrees Fahrenheit for a period of 1 to 5 seconds depending on the food product being treated. The surfaces of the food products are then immediately cooled by applying a chilled fluid having a temperature of between 35 and 40 degrees Fahrenheit for a period of 5 to 10 seconds. Even though the super heated steam substantially reduces or eliminates hazardous pathogens on the surface of the food products, the cooling fluid allows such surface to maintain its natural color or bloom.

Claims9

Dependent claims

A method of substantially reducing or eliminating hazardous pathogens from the surfaces of a food product selected from the group consisting of fresh and processed meat, poultry, and seafood, the method comprising:

moving the food product to be treated into a treatment enclosure;
disposing a plurality of spray nozzles within said enclosure adjacent said food product to allow all surfaces to be exposed to fluids emanating from said nozzles;
applying super heated steam through said nozzles onto all surfaces of said food product for a predetermined period of time sufficient to substantially reduce or eliminate hazardous pathogens from the surfaces of said food product followed by an immediate application of a cooling fluid to all surfaces of said food product;
and moving the food products from said treatment enclosure for final processing and distribution to an end user.

1 more element

Dependencies are inferred from the claim text.