Pasteurization of food products
US6780448B1 · kind B1 · utility
Inventor
Key dates
| Filing date | Feb 6, 2001 |
| Grant date | Aug 24, 2004 |
| Priority date | — |
| Expiry date | Oct 10, 2021 |
Classification
- Technology area (CPC H)Electricity
- CPC primaryH05B2203/032
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preventing food-borne illness by pasteurizing the surface of a food product. The inventive process preferably comprises the step of heating the product surface in a manner effective to bring the temperature of the surface to at least 160° F. without causing any substantial change in color and without substantially changing the internal core temperature of the product. The heating step is also preferably conducted in a manner effective for achieving at least a 3 log reduction in live bacteria on the product surface. The inventive process is particularly well suited for treating precooked meat, poultry, and fish products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.