Method of processing poultry and other meat to reduce or eliminate
A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
1. A method of reducing pathogenic bacteria on meat, the method comprising:
providing an antimicrobial solution comprising an acid blend of lactic acid and citric acid wherein a weight ratio of the lactic acid to the citric acid is in a range of from about 45:35 to about 60:20, and wherein the antimicrobial solution has a pH of less than 3.2;
applying an electrical charge to one or more portions of the meat;
applying an opposite electrical charge to the antimicrobial solution to form an electrostatically charged antimicrobial solution; and
treating the meat with the electrostatically charged antimicrobial solution.
2. The method of claim 1 , wherein the pathogenic bacteria is Salmonella, Escherichia coli , or a combination thereof.
3. The method of claim 1 , wherein the antimicrobial solution consists essentially of the lactic acid and the citric acid.
4. The method of claim 1 , wherein the pH of the antimicrobial solution is between about 1.8 to 3.0.
5. The method of claim 1 , wherein the treating of the meat with the antimicrobial solution occurs after evisceration.
6. The method of claim 1 , wherein the meat is poultry.
7. The method of claim 6 , wherein the treating of the poultry with the antimicrobial solution occurs after removal of the feathers.
8. The method of claim 6 , wherein the treating of the poultry with the antimicrobial solution occurs after removal of the feathers and evisceration.
9. The method of claim 1 , wherein the meat is beef.
10. The method of claim 1 in which the treating with the antimicrobial solution occurs for about 1 to about 60 seconds.
11. The method of claim 1 in which the treating with the antimicrobial solution occurs for about 5 to about 10 seconds.
12. The method of claim 1 , wherein applying an opposite electrical charge to the antimicrobial solution comprises applying the opposite electrical charge to the antimicrobial solution in a container.
13. The method of claim 1 , wherein applying an opposite electrical charge to the antimicrobial solution comprises applying the opposite electrical charge to a sprayer or nozzle capable of electrically charging the antimicrobial solution.
14. The method of claim 1 , wherein applying an electrical charge or an opposite electrical charge comprises contact charging, corona charging, inductive charging, ionization charging, or any combination thereof.
15. The method of claim 1 , wherein the meat is non-comminuted.
16. The method of claim 1 , wherein the acid blend is present in an amount of from about 1% to about 2.5% by weight based on total weight of the antimicrobial solution.
17. A method of killing pathogenic bacteria, the method comprising contacting the pathogenic bacteria with an electrostatically charged antimicrobial solution, wherein the antimicrobial solution comprises a weight ratio of lactic acid to citric acid of from about 45:35 to about 60:20, and wherein the antimicrobial solution has a pH of less than 3.2.
18. The method of claim 17 , wherein the pathogenic bacteria is Salmonella, Escherichia coli , or a combination thereof.
19. The method of claim 17 , wherein the pathogenic bacteria is present on a meat product.
20. The method of claim 19 , wherein the meat is poultry.
21. The method of claim 17 , wherein the solution consists essentially of the lactic acid and the citric acid.
22. The method of claim 17 , wherein the acid blend is present in an amount of from about 1% to about 2.5% by weight based on total weight of the antimicrobial solution.