Method and apparatus for decontaminating poultry carcasses

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Involving wave energy of the sonic or pulsating type

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62 65, 99451, 99516, 134 73, 134131, 134184, 426506, 452173, A22C 2100, A23B 400

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active

059391154

ABSTRACT:
An apparatus for bacteriologically decontaminating poultry carcasses and then chilling the carcasses to a preservation temperature includes a decontaminating tank and a chilling tank. The decontaminating tank holds a disinfectant solution, which is maintained at a temperature from about 45.degree.-75.degree. C. The poultry carcasses are immersed in the tank for a period of about 3-10 seconds, depending upon the temperature, higher temperatures requiring less time than lower temperatures. Sonic transducers are used to sonicate the poultry to dislodge bacteria, and spray curtains wash the bacteria off of the carcasses. The heated temperature increases the effect of the disinfectant solution. After removal of the carcasses from the decontaminating tank, they are transferred to a chilling tank, which contains a liquid maintained at a temperature from about 0.degree.-3.degree. C. The carcasses remain in the chilling tank for at least 45 minutes, to assure that the carcasses are thoroughly cooled.

REFERENCES:
patent: 3240026 (1966-03-01), Van Dolah et al.
patent: 5484615 (1996-01-01), Kounev

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