METHODS OF REDUCING PATHOGENS DURING PROCESSING OR POST-PROCESSING OF BEEF, POULTRY AND OTHER MEAT PRODUCTS
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United States of America Patent
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Issued Date -
Sep 18, 2014
app pub date -
May 27, 2014
filing date -
Sep 25, 2009
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Abandoned
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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.
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