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AssigneesAir Liquide Canada, Inc., American Air Liquide, Inc., L 'Air Liquide-Societe 'Anonyme a 'Directoire et Conseil de Surveillance pour l 'Etude et L'Exploitation des Procedes Georges Claude
InventorsStephane Audy, Fabrice Laberge, Edward F. Steiner, James T. C. Yuan
Estimating the term…
Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.
A method of decreasing bacterial count in raw meat, the method comprising the steps of:
An apparatus for use in decreasing the bacterial count in raw meat, the apparatus comprising a container which may be sealed after the meat is placed therein, the container capable of being agitated with agitation means;
A method for reducing microorganisms on a food commodity comprising:
A method for reducing microorganisms on a food commodity comprising:
Dependencies are inferred from the claim text.