Compositions and methods for lowering counts of pathogenic microorganisms in food products

摘要

Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added.

主权项

1. A composition for treating a meat product, comprising:
a vinegar component, comprising approximately equal parts of: (1) concentrated buffered vinegar, comprising about 34% to about 38% by weight of one or more acetate salts and about 3.5% to about 4.5% by weight of acetic acid; and (2) unconcentrated buffered vinegar; and an essential oil component, comprising: (1) a first essential oil fraction comprising the fraction which condenses from oregano oil at about 103° C. to about 120° C. at an absolute pressure of about 10 mm Hg; and (2) a second essential oil fraction comprising the fraction which condenses from orange oil at about 60° C. to about 80° C. at an absolute pressure of about 10 mm Hg.