Method of processing poultry and other meat to reduce or eliminate
A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
1. An antimicrobial solution for producing a relative kill of at least 1.7 compared to pure lactic acid for Salmonella ATTC 14028 in non-comminuted meat, the antimicrobial solution consisting essentially of an acid blend of lactic and citric acids wherein there is a predominance of lactic acid with citric acid being present so that there is a ratio of from 60:20 wt./wt. to 45:35 wt./wt. lactic acid to citric acid; and
wherein the pH of the antimicrobial solution is less than 3.2.
2. The antimicrobial solution of claim 1 wherein the ratio of lactic to citric acid is 50:30 to 45:35 wt./wt.
3. The antimicrobial solution of claim 1 wherein the ratio of lactic to citric acid is 50:30 wt./wt.
4. The antimicrobial solution of claim 1 wherein the ratio of lactic to citric acid is 45:35 wt./wt.
5. The antimicrobial solution of claim 1 wherein the ratio is present in an acid blend comprising 1.5 wt. % to 2.5 wt % of the antimicrobial solution.
6. The antimicrobial solution of claim 1 wherein the pH of the solution is between about 1.8 to 3.0.
7. The antimicrobial solution of claim 1 wherein the pH of the solution is between about 1.8 to 2.5.
8. A method for producing a relative kill of at least 1.7 compared to pure lactic acid for Salmonella ATCC 14028 in harvested poultry comprising treating the poultry with the antimicrobial solution of claim 1 .
9. The method of claim 8 , wherein the ratio of lactic to citric acids is 65:15 wt./wt.
10. The method of claim 8 , wherein the ratio of lactic to citric acids is 50:30 to 45:35 wt./wt.
11. The method of claim 8 , wherein the ratio of lactic to citric acids is 50:30 wt./wt.
12. The method of claim 8 wherein the ratio of lactic to citric acids is 45:35 wt./wt.
13. The method of claim 8 wherein the pH of the antimicrobial solution is between about 1.8 to 3.0.
14. The method of claim 8 in which the treating of the poultry with the antimicrobial solution of citric and lactic acids occurs after removal of the feathers.
15. The method of claim 8 in which the treating of the poultry with the antimicrobial solution of citric and lactic acids occurs after evisceration.
16. The method of claim 8 in which the treating of the poultry with the antimicrobial solution of citric and lactic acids occurs after removal of the feathers and again after evisceration.
17. The method of claim 8 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 1 to 60 seconds.
18. The method of claim 8 in which the treating with the antimicrobial solution of citric and lactic acids occurs for about 5 to 10 seconds.
19. An antimicrobial solution for producing a relative kill of at least 1.7 compared to pure lactic acid for Salmonella ATCC 14028 in non-comminuted meat, the antimicrobial solution consisting essentially of an acid blend of lactic and citric acid, wherein there is a predominance of lactic acid with citric acid being present so that there is a ratio of from 60:20 wt./wt. to 45:35 wt./wt. lactic acid to citric acid: wherein the acid blend is 1.5 wt. % to 2.5 wt % of the antimicrobial solution; and
wherein the pH of the solution is less than 3.2.
20. A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with the antimicrobial solution of claim 19 .
21. The antimicrobial solution of claim 19 wherein the ratio of lactic to citric acid is from 50:30 wt. % to 45:35 wt. %.