METHOD FOR REDUCTION IN MICROBIAL ACTIVITY IN POULTRY PROCESSING

摘要

A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.

主权项

1. A method for the reduction in microbial activity in protein food products intended for human consumption, the method comprising:
contacting said protein food products to an intervention solution comprising a peroxyacetic acid at an elevated concentration and elevated temperature for a desired period of time, said contact occurring after a picking stage and prior to a chilling stage; wherein said elevated concentration being between about 200 ppm and about 5000 ppm; wherein said elevated temperature being between about 100° F. and about 150° F.; and wherein said desired period of time being between about 1 second and about 30 seconds; and wherein said step of contacting said protein food products with said intervention solution comprising said peroxyacetic acid provides at least a 60% bacterial count reduction.