Attachment inhibition of meat spoilage organisms to meat

Details Attachment inhibition of meat spoilage organisms to meat Attachment inhibition of meat spoilage organisms to meat

1979-08-20

1981-01-13

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426335, 426532, 426641, 426652, A23B 408

Patent

active

042449782

ABSTRACT:
A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

REFERENCES:
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patent: 3819329 (1974-06-01), Kaestner et al.
patent: 3958020 (1976-05-01), de Vries
patent: 3996386 (1976-12-01), Malkki et al.
patent: 4021585 (1977-05-01), Svoboda et al.
Anderson et al., "Efficacies of Three Sanitizers Under Six Conditions of Application to Surfaces of Beef", J. Food Science, 42:326 (1977).
Notermans et al., "Attachment of Some Bacterial Strains to the Skin of Broiler Chickens", Br. Poult. Sci., 15:573 (1974).
Dougherty, "Salmonella Contamination in a Commercial Poultry (Broiler) Processing Operation", Poultry Sci., 53:814 (1974).
Tso et al., "Negative Chemotaxis in Escherichia coli", J. Bact., 118:560 (1974).
Benarde et al., "Kinetics and Mechanism of Bacterial Disinfection by Chlorine Dioxide", Appl. Microbiol., 15:257 (1967).
Chet et al., "Repulsion of Bacteria from Marine Surfaces", _Appl. Microbiol., 30:1043 (1975).

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