| 摘要 |
<p>MEAT SANITIZING PROCESS A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bacteri-cidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever renewed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.</p> |
