Compositions and methods for lowering counts of pathogenic microorganisms in food products
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.
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.
2. The composition of claim 1 , wherein the first essential oil fraction consists essentially of 5-isopropyl-2-methylphenol (carvacrol); and the second essential oil fraction consists essentially of 3,7-dimethylocta-1,6-dien-3-ol (linalool).
3. The composition of claim 1 , wherein the essential oil component comprises approximately equal parts of the first essential oil fraction and the second essential oil fraction.
4. The composition of claim 1 , further comprising at least one additional organic acid.
5. The composition of claim 1 , further comprising levulinic acid and malic acid.
6. The composition of claim 1 , further comprising caprylic acid.
7. The composition of claim 1 , further comprising a mixture of malic acid and its mineral salt in a ratio that raises the pH of the malic acid component in the mixture to about 5.2.
8. The composition of claim 3 , wherein the essential oil component comprises about 200 μg each of the first essential oil fraction and the second essential oil fraction, per gram of the vinegar component, for use at a 1% level in the meat product.
9. The composition of claim 3 , wherein the essential oil component comprises about 100 μg each of the first essential oil fraction and the second essential oil fraction, per gram of the vinegar component, for use at about a 2% level in the meat product.
10. The composition of claim 3 , wherein the composition, when applied to the meat product, provides about 2 μg each of the first essential oil fraction and the second essential oil fraction, per gram of meat product.
11. The composition of claim 1 , wherein the essential oil component comprises about one part of the first essential oil fraction to about two parts of the second essential oil fraction.
12. The composition of claim 11 , wherein the essential oil component comprises about 50 μg of the first essential oil fraction and about 100 μg of the second essential oil fraction, per gram of the vinegar component.
13. The composition of claim 11 , wherein the composition, when applied to the meat product, provides about 7.5 μg of the first essential oil fraction and about 15 μg of the second essential oil fraction, per gram of meat product.
14. The composition of claim 5 , wherein the composition of claim 1 , the levulinic acid, and the malic acid are in approximately equal parts.
15. The composition of claim 14 , wherein the composition, when applied to the meat product, provides about 0.3% by weight each of the composition of claim 1 , the levulinic acid, and the malic acid.