Method of substantially reducing hazardous pathogens on the surf

Details Method of substantially reducing hazardous pathogens on the surf Method of substantially reducing hazardous pathogens on the surf

1994-10-04

1996-05-07

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Treatment with aqueous material, e.g., hydration, etc.

422 26, 426521, A23L 300, A61L 200

Patent

active

055144039

ABSTRACT:
This invention is a method of substantially reducing and in some cases eliminating hazardous pathogens form the surfaces of food products. This is accomplished by moving the meat products into a treatment area and spraying the same with super heated steam preferably heated to between 250 and 300 degrees Fahrenheit for a period of 1 to 5 seconds depending on the food product being treated. The surfaces of the food products are then immediately cooled by applying a chilled fluid having a temperature of between 35 and 40 degrees Fahrenheit for a period of 5 to 10 seconds. Even though the super heated steam substantially reduces or eliminates hazardous pathogens on the surface of the food products, the cooling fluid allows such surface to maintain its natural color or bloom.

REFERENCES:
patent: 3548737 (1970-12-01), Evans

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