| 摘要 |
<p>An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber (20, 25), a steam generator (30), a controller (60), a timer (160), a power source, and a temperature sensor. The temperature sensor (10, 15), along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to douche the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then douching the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.</p> |
