CPC A23B 4/12 (2013.01) [A01N 37/02 (2013.01); A01N 37/04 (2013.01); A01N 37/16 (2013.01); A01N 59/00 (2013.01); A22B 5/0082 (2013.01); A22C 21/0061 (2013.01); A23B 4/20 (2013.01); A23B 4/24 (2013.01); A23B 7/154 (2013.01); A23B 7/157 (2013.01); A23L 3/358 (2013.01); A23L 3/3508 (2013.01); A23L 3/3517 (2013.01); A23V 2002/00 (2013.01)] | 26 Claims |
1. A method for reducing microbial contamination of a food product selected from the group consisting of: an animal carcass, poultry, meat, and seafood, comprising: contacting the food product with an aqueous composition comprising either sodium carbonate and peracetic acid, or sodium bicarbonate and peracetic acid, wherein the ratio of sodium carbonate or sodium bicarbonate to peracetic acid is sufficient to maintain a pH above 6.5, and wherein contact between said aqueous composition and said food product is maintained for a time sufficient to increase the water holding capacity of the food product while reducing the level of microorganisms by at least 50%.
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