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 approximately equal parts of levulinic acid and malic acid; and approximately equal parts of a first essential oil fraction and a second essential oil fraction,
wherein the first essential oil fraction comprises 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
wherein the second essential oil fraction comprises 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 composition comprises about 0.45% each of the levulinic acid and the malic acid.
3. The composition of claim 1 , further comprising caprylic acid.
4. The composition of claim 1 , wherein the malic acid comprises 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.
5. 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).
6. The composition of claim 1 , wherein the composition comprises about 200 ppm each of the first essential oil fraction and the second essential oil fraction.
7. The composition of claim 1 , 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.