Method of reducing pathogens during processing or post-processing of beef and other non-poultry meats
A method for reducing the incidence of salmonella and/or e - coli and other pathogens in slaughtered beef or other non-poultry meat during processing or post-processing by treating the meat with an effective antimicrobial solution comprising citric and lactic acids.
1 . A method for reducing the incidence of salmonella and/or e - coli and other pathogens in slaughtered beef or other non-poultry meat comprising treating the meat during meat packing operations with an effective antimicrobial solution comprising citric and lactic acids.
2 . The method of claim 1 in which the antimicrobial solution contains about 1 to 2.5 wt % of citric and lactic acids.
3 . The method of claim 2 in which the ratio of citric acid to lactic acid in the antimicrobial solution is from about 1:8 to about 1:1 by weight.
4 . The method of claim 2 in which the ratio of citric acid to lactic acid in the antimicrobial solution is from about 1:7 to about 1:3 by weight.
5 . The method of claim 2 in which the ratio of citric acid to lactic acid in the antimicrobial solution is about 1:3 by weight.
6 . The method of claim 3 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs immediately after carcass wash.
7 . The method of claim 4 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs immediately after carcass wash.
8 . The method of claim 3 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs in the “hot box.”
9 . The method of claim 4 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs in the “hot box.”
10 . The method of claim 3 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs at multiple points in the meat packing process.
11 . The method of claim 4 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs at multiple points in the meat packing process.
12 . The method of claim 3 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 1 to 60 seconds.
13 . The method of claim 4 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 1 to 60 seconds.
14 . The method of claim 3 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 1 to 5 seconds.
15 . The method of claim 4 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 1 to 5 seconds.
16 . In a method involving the cutting or needling of beef or other non-poultry meat the improvement comprising: reducing the incidence of salmonella and/or e - coli and other pathogens in or on the meat by treating the meat with an effective antimicrobial solution comprising citric and lactic acids.
17 . The method of claim 16 in which the antimicrobial solution contains about 1 to 2.5 wt % of citric and lactic acids.
18 . The method of claim 17 in which the ratio of citric acid to lactic acid in the antimicrobial solution is from about 1:8 to about 1:1 by weight.
19 . The method of claim 17 in which the ratio of citric acid to lactic acid in the antimicrobial solution is about 1:7 to about 1:3 by weight.
20 . The method of claim 17 in which the ratio of citric acid to lactic acid in the antimicrobial solution is about 1:3 by weight.
21 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the meat prior to cutting or needling.
22 . The method of claim 19 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the meat prior to cutting or needling.
23 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the meat after the cutting or needling.
24 . The method of claim 19 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the meat after the cutting or needling.
25 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the cutting blade or needles prior to their contacting the meat.
26 . The method of claim 19 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs by spraying the cutting blade or needles prior to their contacting the meat.
27 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs for about 1 to 60 seconds.
28 . The method of claim 19 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs for about 1 to 60 seconds.
29 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs for about 1 to 5 seconds.
30 . The method of claim 18 in which the treating of the meat with the antimicrobial solution of citric and lactic acids occurs for about 1 to 5 seconds.
31 . The method of claim 18 in which the treating occurs during the post-processing of meat.
32 . The method of claim 19 in which the treating occurs during the post processing of meat.