Method for reduction in microbial activity in poultry processing
US9414609B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 19, 2015 |
| Grant date | Aug 16, 2016 |
| Priority date | — |
| Expiry date | Nov 19, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.