METHODS OF REDUCING PATHOGENS DURING PROCESSING OR POST-PROCESSING OF BEEF, POULTRY AND OTHER MEAT PRODUCTS

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专利权人:

发明人:

Terry L. MCANINCH,Ellis M. OWENS,Victor REUSCH

申请号：

US14288247

公开号：

US20140272041A1

申请日:

2014.05.27

申请国别(地区):

US

年份:

2014

代理人:

摘要：

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.

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