Method for reduction in microbial activity in poultry processing
A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.
1. A method for the reduction in microbial activity in protein food products intended for human consumption, the method comprising:
contacting said protein food products to an intervention solution comprising a peroxyacetic acid at an elevated concentration and elevated temperature for a desired period of time, said contact occurring after a picking stage and prior to a chilling stage;
wherein said elevated concentration being between about 200 ppm and about 5000 ppm;
wherein said elevated temperature being between about 100° F. and about 150° F.; and
wherein said desired period of time being between about 1 second and about 30 seconds; and
wherein said step of contacting said protein food products with said intervention solution comprising said peroxyacetic acid provides at least a 60% bacterial count reduction.
2. The method of claim 1 , wherein said solution has a pH between about 3.0 and about 7.0.
3. The method of claim 1 , wherein said solution has a pH between about 3.5 and about 5.5.
4. The method of claim 3 , wherein said elevated concentration of the intervention solution is between about 300 ppm and about 2500 ppm of peracetic acid.
5. The method of claim 4 , wherein said elevated temperature is between about 120° F. and about 135° F.
6. The method of claim 5 , wherein said desired period of time is between about 3 seconds and about 10 seconds.
7. The method of claim 6 , wherein said protein food product is a poultry carcass or poultry parts, wherein said contact step comprises soaking, dipping, quenching, rinsing or washing said poultry during poultry processing.
8. The method of claim 3 , wherein said elevated temperature being between about 120° F. and about 135° F., said elevated concentration being between about 500 ppm and about 750 ppm of said peroxyacetic acid, and said desired period of time being between about 2 seconds and 10 seconds to result in at least an 80% bacterial count reduction.
9. The method of claim 1 , wherein said solution has a pH between about 7.0 and about 10.0.
10. The method of claim 9 , wherein said solution has a pH between about 7.5 and about 9.0.
11. The method of claim 9 , wherein said elevated concentration of the intervention solution is between about 300 ppm and about 2500 ppm of peracetic acid.
12. The method of claim 11 , wherein said elevated temperature is between about 120° F. and about 135° F.
13. The method of claim 12 , wherein said desired period of time is between about 3 seconds and about 10 seconds.
14. The method of claim 10 , wherein said elevated temperature being between about 120° F. and about 135° F., said elevated concentration being between about 500 ppm and about 750 ppm of said peroxyacetic acid, and said desired period of time being between about 2 seconds and 10 seconds to result in at least an 80% bacterial count reduction.
15. The method of claim 14 , wherein said protein food product is a poultry carcass or poultry parts, wherein said contact step comprises soaking, dipping, quenching, rinsing or washing said poultry during poultry processing.
16. A method for the reduction in microbial activity in protein food products intended for human consumption, the method comprising:
contacting said protein food products to an intervention solution comprising a peroxyacetic acid at an elevated concentration and elevated temperature for a desired period of time at a pH between about 3.0 and 7.0;
wherein said elevated concentration being between about 400 ppm and about 1000 ppm;
wherein said elevated temperature being between about 115° F. and about 140° F.; and
wherein said desired period of time being between up to about 30 seconds;
wherein said protein food product is a poultry carcass or poultry parts, wherein said contact step occurs after a picking stage and prior to a chilling stage and comprises soaking, dipping, quenching, rinsing or washing said poultry during poultry processing; and
wherein said step of contacting said protein food products with said intervention solution comprising said peroxyacetic acid provides at least a 60% bacterial count reduction.
17. A method for the reduction in microbial activity in protein food products intended for human consumption, the method comprising:
contacting said protein food products to an intervention solution comprising a peroxyacetic acid at an elevated concentration and elevated temperature for a desired period of time at a pH between about 7.0 and 10.0;
wherein said elevated concentration being between about 350 ppm and about 1500 ppm;
wherein said elevated temperature being between about 110° F. and about 140° F.; and
wherein said desired period of time being between up to about 30 seconds;
wherein said protein food product is a poultry carcass or poultry parts, wherein said contact step occurs after a picking stage and prior to a chilling stage and comprises soaking, dipping, quenching, rinsing or washing said poultry during poultry processing; and
wherein said step of contacting said protein food products with said intervention solution comprising said peroxyacetic acid provides at least a 60% bacterial count reduction.
18. The method of claim 17 , wherein said solution has a pH between about 7.5 and about 9.0.
19. The method of claim 17 , wherein said elevated temperature being between about 115° F. and about 135° F., said elevated concentration being between about 400 ppm and about 750 ppm of said peroxyacetic acid, and said desired period of time being between about 1 second and about 20 seconds to result in at least an 70% bacterial count reduction.
20. The method of claim 17 , wherein said elevated temperature being between about 120° F. and about 130° F., said elevated concentration being between about 500 ppm and about 750 ppm of said peroxyacetic acid, and said desired period of time being between about 2 seconds and about 15 seconds to result in at least an 80% bacterial count reduction.