MXPA99007731A

MXPA99007731A - The processing of ca products

Info

Publication number: MXPA99007731A
Application number: MXPA/A/1999/007731A
Authority: MX
Inventors: A Gutzmann Timothy; R Cords Bruce; J Anderson Brian; J Reed Pamela; A Grab Lawrence; H Richardson Edward
Original assignee: Ecolab Inc
Priority date: 1998-08-20
Filing date: 1999-08-20
Publication date: 2000-10-01

Abstract

The present invention relates to a method for cleaning a meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms, and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a peroxycarboxylic acid of 2 to 4 carbon atoms and a peroxycarboxylic acid of 8 to 12 carbon atoms. Also disclosed is a novel antimicrobial composition adapted to sanitize a meat product, which contains a mixture of one or more peroxycarboxylic acids of 2 to 4 carbon atoms and one or more peroxycarboxylic acids of 8 to 12 carbon atoms, and a mono-hydroxy acid mono- or di-carboxyli

Description

THE PROCESSING OF MEAT PRODUCTS Field of the Invention This invention relates generally to compositions and processes for cleaning or sanitizing a meat product during the packing or preparation of the meat. More specifically, this invention relates to antimicrobial compositions and processes for cleaning and sanitizing a meat product through direct contact between the meat product and the treatment. The nature of the contact between the meat product and the antimicrobial compositions improves the antimicrobial properties. The compositions and methods reduce microbial populations, and do not affect the appearance, smell, or taste of the meat product.

Background of the Invention The cleaning of a meat product in the preparation of any food product can be a non-hygienic and time-consuming task. Also, without a cleaning routine that follows an orderly process of steps to completely clean the meat product, any number of problems can occur. The meat product may retain infectious pathogens or microbes (E. coli), or it may become increasingly contaminated if the viscera are allowed to break or not be removed properly. In addition, an incomplete cleaning of the meat product can also result in the presence of infectious microbes, making the meat not suitable for consumption. PURAC is a natural lactic acid produced by fermentation from sugar. It has a slight acid taste, and is widely used in the food industry as an acidulant. PURAC is an effective decontaminating agent for use with poultry, beef, and pork carcasses, and with the by-products of slaughter. PURAC is most effective at a use concentration of between 1 and 2 percent, and can be used at several different points in the kill line. The application immediately after removing the skin reduces the amount of microorganisms that enter the next processing steps, while the treatments after removing the viscera and before freezing, have the greatest residual effects. Mountney and colleagues also discuss the use of lactic acid to lower bacterial counts and otherwise conserve poultry in "Acids As Poultry Meat Preservatives" in Poultry Science, 44: 582, 1965. Blankenship and coworkers discussed the destruction of Salmonella contaminants in chicken fajita meat in "Efficacy of Acid Treatment Plus Freezing To Destroy Salmonella Contaminants of Spice Coated Chicken Faj ita Meat" in Poultry Science, volume 69, supplement 1990, page 20. Adams and collaborators discuss the use of glycol of propylene, sodium lactate, and lactic acid in ice water to reduce salmonella contamination of processed random chickens. (See, Effects of Various Chill Water Treatments on Incidents and Levees of Salmonella on Processed Carcasses, Department of Animal and Poultry Science, University of Arkansas, Fayetteville). Izat et al. Discuss the effects of lactic acid on commercial chicken casings in the reduction of salmonella counts in Poultry Science, volume 69, supplement 1990, page 152; Journal of Quality, volume 13, 1990, pages 295-306; and Journal of Food Protection, volume 52, Number 9, pages 670-673, September 1989. Avens et al. discuss the pasteurization of turkey carcasses and the reduction of salmonella using lactic acid in Poultry Science, volume 51, 1972, page 1781. Mulder et al., In 1987 Poultry Science 66: 1555-1557, report a study of treatment of chicken carcasses for chance with lactic acid, 1-cysteine, and hydrogen peroxide. Treatment with lactic acid and hydrogen peroxide resulted in a reduction of log cycle 4 in the colony-forming units of Salmonella typhimuriu. However, the use of lactic acid resulted in a slight color change of the casings, and all treatments with hydrogen peroxide resulted in blanched and "stained" casings.

Although it is known that peroxycarboxylic acids are used to clean and sanitize equipment and other surfaces, they have not been reported to clean and sanitize meat products. Holzhauer et al., US Pat. No. 5,435,808, describes the curing of animal skins with a combination of acetic acid, peroxyacetic acid, hydrogen peroxide, and phosphoric acid. Consumers' emphasized concerns about the organoleptic purity and safety of meat products, concerns about the environmental and organoleptic impact of many currently available antimicrobial agents, as well as the strict economies of the meat and poultry industry of corral, have resulted in a continuous need for compositions and processes of sanitation of meat products that provide greater sanitation with an organoleptic and environmental purity.

SUMMARY OF THE INVENTION In accordance with the present invention, in a first aspect, a method is provided for the treatment of a meat product, in order to obtain a reduction by at least one log- ^ Q in the surface microbial population , which method includes the step of treating the meat product with an antimicrobial composition comprising an effective antimicrobial amount comprising at least two parts per million (ppm, parts by weight per one million parts) of one or more peroxycarboxylic acids having up to 12 carbon atoms, and an effective antimicrobial amount comprising at least 20 ppm of one or more carboxy-acid acids having up to 18 carbon atoms, to reduce the microbial population. A second aspect of the invention is an antimicrobial composition adapted to clean and sanitize a meat product, which contains about 0.5 weight percent (wt%) to about 20 weight percent of a mixture of one or more peroxycarboxylic acids having from 2 to 4 carbon atoms, and one or more peroxycarboxylic acids having from 8 to 12 carbon atoms, from about 0.5 weight percent to about 60 weight percent of an alpha-hydroxy acid -mono- or di-carboxylic having from 3 to 6 carbon atoms, an effective amount of a sequestrant, and an effective amount of a hydrotrope. A third preferred aspect of the present invention is an antimicrobial composition suitable for treating a meat product, which consists of a mixture of peroxyacetic and peroxyoctanoic acid in a ratio of from about 10: 1 to about 1: 1, from about 0.1 to about 10 weight percent lactic acid, from about 4 weight percent to about 10 weight percent hydrogen peroxide, and from about 0.5 weight percent to about 1.5 weight percent; weight of a sequestering agent. A fourth aspect of the present invention involves a method for the treatment of a meat product for the purpose of reducing a microbial population in the meat product, the method comprising the steps of spraying an aqueous antimicrobial treatment composition on the meat product. at a pressure of at least 3.5 kg / cm, at a temperature of up to about 60 ° C, resulting in a contact time of at least 30 seconds, the antimicrobial composition comprising an effective antimicrobial amount comprising at least two ppm of one or more of carboxylic acid, peroxycarboxylic acid, or mixtures thereof; and achieve at least one reduction of a log10 record in the microbial population. A fifth aspect of the present invention involves a method for the treatment of a meat product in order to reduce a microbial population in the meat product, the method comprising the steps of placing the meat product in a chamber at atmospheric pressure; filling the chamber with condensing steam comprising an antimicrobial composition for a short duration; and venting and rapidly cooling the chamber to prevent the meat product from being roasted; wherein the duration of the thermal steam process can be from about 5 seconds to about 30 according to two, and the temperature of the chamber can reach from about 50 ° C to about 93 ° C. The antimicrobial composition can be applied in different ways to obtain an intimate contact with each potential site of microbial contamination. For example, it can be sprinkled on the meat product, or the meat product can be submerged in the composition. Additional methods include applying a foamed composition and a thickened or gelled composition. Vacuum and / or light treatments may be included, if desired, with the application of the antimicrobial composition. A heat treatment may also be applied, either before, concurrently with, or after application of the antimicrobial composition. We have found a preferred spraying method for the treatment of the meat product with compositions of the invention, which involves spraying the meat product with an aqueous spray at a temperature of less than about 60 ° C, at a pressure of about 3.5 kg / cm to 35 kg / cm, wherein the spray comprises an effective antimicrobial amount of a carboxylic acid, an effective antimicrobial amount of a peroxycarboxylic acid, or mixtures thereof. These sprays may also contain an effective portion of a peroxy compound, such as hydrogen peroxide, and other ingredients, such as sequestering agents, and the like. We have found that the action of high pressure spraying of aqueous treatment removes microbial populations by combining the mechanical action of spraying, with the chemical action of antimicrobial materials, to result in a surprisingly improved reduction of these populations on the surface of the meat product. All pressures are in kg / cm. The differentiation of the "antimicrobial" or "antistatic" activity, the definitions that describe the degree of efficacy, and the official laboratory protocols to measure this efficacy, are important considerations to understand the relevance of the antimicrobial agents in the compositions. The antimicrobial compositions can effect two kinds of microbial cellular damage. The first is a truly lethal, reversible action that results in complete destruction or incapacitation of the microbial cells. The second type of cell damage is reversible, so that if the organism is left free of the agent, it can be multiplied again. The first is called bacteriocida, and the last bacteriostatic. A sanitizer and a disinfectant, by definition, are agents that provide antibacterial or bacteriocidal activity, and achieve at least a 5-fold reduction (ie, a reduction of five log ^ g records) in microbial populations after a contact time. of 30 seconds (see the AOAC method 960.09). In contrast, a preservative is generally described as an inhibitory or bacteriostatic composition that simply retards growth in a reversible manner. For the purpose of this patent application, successful microbial reduction is achieved when microbial populations are reduced by a log10 record. In this industry, the reduction of the microbial population of a log10 record is the minimum acceptable for the processes. Any increased reduction in the microbial population is an additional benefit that provides higher levels of protection for the processed meat product.

Detailed Description of the Invention The invention is a process for cleaning a meat product through treatment with aqueous streams containing one. antimicrobial composition. The dip or spray methods used for cleaning the meat product, as well as sanitizing the meat product, generally include an effective antimicrobial concentration of one or more carboxylic acids, and one or more peroxycarboxylic acids. The term "meat product" covers all forms of animal flesh. Meat from animals includes muscle, fat, organs, skin, bones, and body fluids and similar components that make up the animal. Animal meat includes meat from mammals, birds, fish, reptiles, amphibians, snakes, clams, crustaceans, and other edible species such as lobster, shrimp, and so on. Forms of animal flesh include, for example, all or part of the animal flesh, alone or in combination with other ingredients. Typical forms include, for example, processed meats such as cured meats, sectioned and formed products, ground products, finely chopped products, and whole products. A. The Sanitizing Composition The sanitizing composition used in the method of the invention generally contains one or more carboxylic acids, and one or more peroxycarboxylic acids, with a peroxygen compound such as H2? 2. However, normally the composition contains one or more carboxylic acids, an oxidant, and one or more peroxycarboxylic acids, depending on the equilibrium. Commonly, the peroxycarboxylic acid material can be made by oxidation of a carboxylic acid directly to the peroxycarboxylic acid material, in which it is then solubilized in the aqueous rinse agent compositions of the invention. In addition, the materials can be made by combining the non-oxidized acid with a peroxygen compound, such as hydrogen peroxide, to generate the peracid at the site before mixing the peroxycarboxylic acid with other constituents. The compositions of the invention comprise mixtures of the carboxylic acid and the percaboxylic acid, together with other components, including a source of peroxy, such as hydrogen peroxide. Once mixed and applied, the compositions can change due to the interactions between the mixed materials, and due to the interactions at the place of use. For example, the salt component can be interchanged and become associated with the free acids, and the peroxy source can oxidize the oxidizable materials. The antimicrobial properties arise from the mixture of an acid material and a peracid material. Modification after mixing and application does not change the invention. A carboxylic acid is an organic acid (R-COOH) that contains an aliphatic group and one or more carboxyl groups. A carboxyl group is represented by -COOH, and is usually located at a terminal end of the acid. The aliphatic group can be a substituted or unsubstituted group. Common aliphatic substitutents include -OH, -OR, -N02, halogen, and other substituents common in these groups. An example of a simple carboxylic acid is acetic acid, which has the formula CH 3 COOH. A peroxycarboxylic acid is a carboxylic acid that has been oxidized to contain a terminal group -COOOH. The term peroxy acid is often used to represent a peroxycarboxylic acid. An example of a simple peroxy acid is peroxyacetic acid, which has the formula CH3COOOH. In general, when formulating the peroxycarboxylic acid according to the invention, a monocarboxylic acid, such as acetic acid, is combined with an oxidant such as hydrogen peroxide. The result of this combination is a reaction that produces a peroxycarboxylic acid, such as a peroxyacetic acid, and water. The reaction follows an equilibrium according to the following equation: H202 + CH3C00H ^ CH3C000H + H20 where p is 1.7. The importance of balance results from the presence of hydrogen peroxide, the carboxylic acid, and the peroxycarboxylic acid in the same composition at the same time. Because of this balance, a mixture of carboxylic acid and peroxycarboxylic acid can be combined in water without adding hydrogen peroxide. If equilibrium is allowed to approach, the mixture will give off hydrogen peroxide. This combination provides better sanitation, without any of the damaging environmental or organoleptic effects of other agents, additives, or sanitizing compositions.

CARBOXYLIC ACID The first constituent of the composition used in the method of the invention includes one or more carboxylic acids. In general, carboxylic acids have the formula R-COOH, wherein R may represent any number of different groups including aliphatic groups, alicyclic groups, aromatic groups, heterocyclic groups, all of which may be saturated or unsaturated. Carboxylic acids having 1, 2, 3 or more carboxyl groups are also present. The aliphatic groups can be further differentiated into three different classes of hydrocarbons. Alkanes (or paraffins) are saturated hydrocarbons. Alkenes (or olefins) are unsaturated hydrocarbons that contain one or more double bonds, and the alkynes (or acetylenes) are unsaturated hydrocarbons that contain one or more highly reactive triple bonds. The alicyclic groups can be further differentiated into three different classes of cyclic hydrocarbons. Cycloparaffins are saturated cyclic hydrocarbons. Cyclo-olefins are unsaturated cyclic hydrocarbons containing one or more double bonds, while cycloacetylenes are unsaturated cyclic hydrocarbons containing one or more highly reactive triple bonds. Aromatic groups are defined as having the unsaturated hydrocarbon ring structure representative of benzene. Heterocyclic groups are defined as 5 or 6 membered ring structures, where one or more of the ring atoms are not carbon. An example is pyridine, which is essentially a benzene ring with a carbon atom replaced with a nitrogen atom. The carboxylic acids have a tendency to acidify the aqueous compositions where they are present, because the hydrogen atom of the carboxyl group is active, and can appear as a cation. The carboxylic acid constituent within the present composition, when combined with aqueous hydrogen peroxide, generally functions as an antimicrobial agent, as a result of the presence of the active hydrogen atom. Moreover, the carboxylic acid constituent within the invention maintains the composition at an acidic pH. The composition of the invention can utilize carboxylic acids containing as many as 18 carbon atoms. Examples of suitable carboxylic acids include formic, acetic, propionic, butanoic, pentanoic, hexanoic, heptanoic, optanoic, nonanoic, decanoic, undecanoic, dodecanoic, lactic, maleic, ascorbic, citric, hydroxyacetic, neopentanoic, neoheptanoic, neodecanoic acid , oxalic, malonic, succinic, glutaric, adipic, pimelic, and suberic. Carboxylic acids that are generally useful are those having one or two carboxyl groups wherein the R group is a primary alkyl chain having a length of 2 to 5 carbon atoms, and which are freely soluble in water. The primary alkyl chain is the carbon chain of the molecule that has the greatest length of carbon atoms, and that directly binds to the carboxyl functional groups. Especially useful are carboxylic acids substituted by mono- and di-hydroxyl, including the carboxylic acid substituted by alpha-hydroxyl. A preferred carboxylic acid is acetic acid which produces peroxyacetic acid to increase the sanitation effectiveness of the materials. Acetic acid has the structure of the formula: O II CH3- C-OH A particularly preferred α-hydroxymonocarboxylic acid is lactic acid, also known as 2-hydroxypropionic acid, which is an organic acid that occurs naturally. Lactic acid has a molecular weight of 90.08, and is soluble in water, alcohol, acetone, ether, and glycerol. Lactic acid occurs naturally, and can be produced by fermentation. In an alternative way, lactic acid can be synthesized. Lactic acid has the structure of the formula: H or II H0- • C C- • OH I CH- The concentration of or -hydroxy-mono- or dicarboxylic acid useful in the present invention is generally from about 0.5 weight percent to about 60 weight percent, preferably from about 1 weight percent to about 20 weight percent, and more preferably from about 2 weight percent to about 10 weight percent. This lactic acid concentration scale is preferred for reasons of the optimum acidity within the composition, as well as for the optimal antimicrobial efficacy that leads to the antimicrobial system. The reduction in lactic acid concentration compared to any given concentration of hydrogen peroxide will essentially reduce the antimicrobial activity of the composition. Moreover, reducing the concentration of lactic acid can result in an increase in the pH of the composition, and accordingly, raise the potential for reduced antimicrobial activity. In In contrast, the increase in lactic acid concentration within the present composition may tend to increase the antimicrobial activity of the composition. Additionally, the increase in lactic acid concentration in the composition of the present invention will tend to decrease the pH of the composition. Preferably, the pH of the present composition will be 4 or less, with a generally preferred pH in the composition between 1.5 and 3.75, and a pH of between about 2 and 3.5 being more preferred. In general, the carboxylic acid concentration within the composition used in the process of the invention is from about 0.5 weight percent to about 60 weight percent, preferably from about 10 weight percent to about 60 weight percent, and more preferably from about 20 weight percent to about 50 weight percent.

THE PEROXICARBOXYLIC ACID Another main component of the antimicrobial composition of the invention is an oxidized carboxylic acid. This oxidized or peroxycarboxylic acid provides enhanced antimicrobial efficacy when combined with hydrogen peroxide and the monocarboxylic acid in an equilibrium reaction mixture. Peroxycarboxylic acids generally have the formula R (C03H) n, wherein R is an alkyl, arylalkyl, cycloalkyl, aromatic, or heterocyclic group, and n is 1 or 2, and is named by prefixing the parent acid with peroxy. An alkyl group is a paraffinic hydrocarbon group that is derived from an alkane, by removing a hydrogen from the formula. The hydrocarbon group can be linear or branched, having up to 12 carbon atoms. Simple examples include methyl (CH3) and ethyl (CH2CH3). An arylalkyl group contains both aliphatic and aromatic structures. A cycloalkyl group is defined as a cyclic alkyl group. Although peroxycarboxylic acids are not very stable, their stability is generally increased by increasing molecular weight. The thermal decomposition of these acids can generally proceed by free radical and free radical trajectories, by photodecomposition or radical-induced decomposition, or by the action of ions. or metal complexes. The peroxycarboxylic acids can be made by the direct equilibrium action, catalyzed by acid, of hydrogen peroxide at 30-98 weight percent with the carboxylic acid, by autoxidation of the aldehydes, or from acid chlorides, acid anhydrides , or carboxylic anhydrides with hydrogen or sodium peroxide. Peroxycarboxylic acids useful in this invention include peroxy formic, peroxyacetic, peroxypropionic, peroxybutanoic, peroxypentanoic, peroxyhexanoic, peroxyheptanoic, peroxioctanoic, peroxynonanoic, peroxydenoic, peroxyundecanoic, peroxydecanoic, peroxylactic., peroximal, peroxyabsorbic, peroxyhydroxyacetic, peroxio-xalic, peroxyalonic, peroxysuccinic, peroxyglutaric, peroxyadipic, peroxypimelic, and peroxysuberic, and mixtures thereof. It has been found that these peroxycarboxylic acids provide a good antimicrobial action with good stability in aqueous streams. In a preferred embodiment, the. The composition of the invention uses a combination of several different peroxycarboxylic acids. Preferably, the composition includes one or more small peroxycarboxylic acids of 2 to 4 carbon atoms, and one or more large peroxycarboxylic acids of 8 to 12 carbon atoms. Especially preferred is an embodiment wherein the small peroxycarboxylic acid is peroxyacetic acid, and the large acid is peroxyoctanoic acid or peroxydecanoic acid. Peroxyacetic acid is a peroxycarboxylic acid with a structure as given in the formula: O II CH3- C-O-OH wherein the peroxy group -0-0-, is considered a high energy bond. In general, peroxyacetic acid is a liquid that has an acrid odor, and is freely soluble in water, alcohol, ether, and sulfuric acid. Peroxyacetic acid can be prepared through any number of means known to those skilled in the art, including preparation from acetic aldehyde and oxygen in the presence of cobalt acetate. A 50 percent solution of peroxyacetic acid can be obtained by the combination of acetic anhydride, hydrogen peroxide, and sulfuric acid. Other peroxyacetic acid formulation methods include those disclosed in U.S. Patent No. 2,833,813, which is incorporated herein by reference. The peroxioctanoic acid has the structure of the formula: 0 CH3 (CH2) 6- C-O-OH The peroxydecanoic acid has the structure of the formula: 0 CH3 (CH2) 8- C-O-OH The preferred peroxycarboxylic acid materials of the invention can be used to increase the sanitizing effectiveness of the materials. When a mixed acid is used, the peroxycarboxylic acid is mixed in proportions that are from about 10: 1 to about 1: 1 parts of peroxycarboxylic acid of 2 to 4 carbon atoms per part of peroxycarboxylic acid of 8 to 12 carbon atoms. Preferably, the peroxyacetic acid is used in a proportion of about 8 parts per part of peroxioctanoic acid. The above sanitizing material can provide antibacterial activity to the rinse aid sanitizers of the invention against a wide variety of microorganisms, such as gram-positive (eg, Staphylococcus aureus), gram-negative (eg, Escherichia coli), yeast microorganisms , molds, bacterial spores, viruses, etc. When combined, the above peroxyacids may have a better activity, compared to the low molecular weight peroxyacids alone. In general, the peroxycarboxylic acid concentration within the composition used in the process of the invention is from about 0.5 weight percent to about 20 weight percent, preferably from about 2 weight percent to about 15 weight percent, and more preferably from about 4 weight percent to about 12 weight percent.

THE OXIDIZER The composition used in the method of the invention also includes an oxidant. You can use any 'number of oxidants as a precursor for the formation of a peroxycarboxylic acid, as well as to provide an effervescent or physical agitation action additional to the composition of the invention. Preferably, the antimicrobial composition of the invention contains hydrogen peroxide. Hydrogen peroxide (H202) has a molecular weight of 34,014, and is a colorless, transparent, weakly acidic liquid. The four atoms are linked in a covalent manner in a non-polar structure: O- 0 / \ H H In general, hydrogen peroxide has a melting point of -0.41 ° C, a boiling point of 150.2 ° C, a density at 25 ° C of 1.4425 grams per cubic centimeter, and a viscosity of 1.245 centipoise at 20 ° C . Hydrogen peroxide, in combination with carboxylic acid and peroxycarboxylic acid, provides a surprising level of antimicrobial action against microorganisms, even in the presence of high organic sediment loads. Additionally, hydrogen peroxide provides an effervescent action that can irrigate any surface to which it is applied. The hydrogen peroxide works with a mechanical rinsing action once applied, which also flattens the application surface. An additional advantage of hydrogen peroxide is the food compatibility of this composition after its use and decomposition. For example, combinations of peroxyacetic acid and hydrogen peroxide result in acetic acid, water, and oxygen after decomposition. All these constituents are products compatible with the food product. In general, the concentration of hydrogen peroxide within the composition used in the process of the invention is from about 1 weight percent to about 35 weight percent, preferably from about 2 weight percent to about 25 percent by weight, and more preferably from about 5 percent by weight to about 10 percent by weight. This concentration of hydrogen peroxide is the most preferred, because it provides an optimal antimicrobial effect.

These concentrations of hydrogen peroxide can be increased or reduced while still remaining within the scope of the present invention. For example, increasing the concentration of hydrogen peroxide can increase the antimicrobial efficacy of the claimed invention. In addition, increasing the concentration of hydrogen peroxide can reduce the need to stabilize the hydrogen peroxide within the composition. In a specific manner, increasing the concentration of hydrogen peroxide in the composition can provide a composition having a prolonged shelf life. In contrast, decreasing the concentration of hydrogen peroxide may decrease the antimicrobial efficacy of the composition, and necessitate the use of a higher concentration of carboxylic acid. Moreover, the decrease in hydrogen peroxide concentration may necessitate the use of some stabilizing agent to ensure that the composition of the present invention remains stable and effective for the intended period of time. In total, the alteration of the concentration of the oxidizing agent will effect the equilibrium mixture of the peroxycarboxylic acid used in the invention.

THE VEHICLE The composition of the invention also includes a vehicle. The vehicle functions to provide a reaction medium for the solubilization of the constituents and the production of peroxycarboxylic acid, as well as a means for the development of an equilibrium mixture of oxidant, peroxycarboxylic acid, and carboxylic acid. The vehicle also functions to supply and moisten the antimicrobial composition of the invention in the intended substrate. For this purpose, the vehicle can contain any component or components that facilitate the functions. In general, the vehicle consists of water is an excellent solubilizer and a means for reaction and equilibrium. The vehicle can also include any number of constituents, such as different organic compounds that facilitate the functions provided above. Organic solvents that have been found useful include simple alkyl alcohols, such as ethanol, isopropanol, normal propanol, and the like. The polyols are also useful vehicles according to the invention, including propylene glycol, polyethylene glycol, glycerol, sorbitol, and the like. Any of these compounds can be used alone or in combination with other organic or inorganic constituents, or in combination with water or in mixtures thereof. Preferably, the vehicle consists of from about 1 weight percent to about 60 weight percent of an organic solvent.

In general, the vehicle forms a large portion of the composition of the invention, and can be essentially the remainder of the composition, apart from the auxiliaries of the active antimicrobial composition, and the like. Here again, the concentration and type of vehicle will depend on the nature of the composition as a whole, storage in the environment, and the method of application, including the concentration of the microbial agent, among other factors. Notably, the vehicle should be selected and used in a concentration that does not inhibit the antimicrobial efficacy in the composition of the invention.

B. Auxiliary The composition of the invention may also optionally include any number of auxiliaries that are stable in an oxidizing environment, and add beneficial properties of stability, sequestration, separation, and rinsing, and so on. These auxiliaries can be pre-formulated with the sanitizing agent of the invention, or can be added to the system in a simultaneous manner, or even after the addition of the sanitizing agent of the invention.

Quejante Agent The sanitizing agents of the invention may also contain a polyvalent metal complexing or chelating agent that helps reduce the damaging effects of hardness components and service water, and that improves the stability of the product. The normally damaging effects of calcium, magnesium, iron, manganese, etc. ions present in the service water may interfere with the action of the washing compositions or rinsing compositions, or may tend to decompose the sanitized materials. active peroxygen. The chelating agent or sequestering agent can effectively complex and remove the ions of an inappropriate action with the active ingredients, thereby increasing the functioning of the sanitizing agent. Both organic and inorganic chelating agents can be used. Inorganic chelating agents include compounds such as sodium tripolyphosphate and other linear and higher cyclic polyphosphate species. Organic chelating agents include both polymeric and small molecule chelating agents. Polymeric chelating agents commonly comprise polyanionic compositions, such as polyacrylic acid compounds. The amino phosphates and phosphonates are also suitable for use as chelating agents in the compositions of the invention, and include ethylenic diamine (tetramethylene phosphonates), nitrilotrismethylene phosphates, diethylene triamine (pentamethylene phosphonates). These amino phosphonates commonly contain alkyl or alkaline groups with less than 8 carbon atoms. Preferred chelating agents for use in this invention include improved food additive chelating agents, such as disodium salts of ethylenic diamine tetra-acetic acid, or the well-known phosphonates sold in the form of DEQUEST materials, e.g. -hydroxy-tialiden-1, 1-diphosphonic, etcetera. The phosphonic acid may also comprise a low molecular weight phosphonopolycarboxylic acid, such as one having from about 2 to 4 carboxylic acid moieties, and from about 1 to 3 phosphonic acid groups. These acids include 1-phosphono-1-methylsuccinic acid, phosphonosuccinic acid, and 2-phosphonobutan-1,2,4-tricarboxylic acids. Another organic phosphonic acid is (CH3C (P03H2) OH), available from Monsanto Industrial Chemicals Co. St. Louis, MO, as DEQUESTr 2010, which is an aqueous solution at 58-62 percent; amino [tri (methylene phosphonic acid)] (N [CH2P03H2] 3), available from Monsanto as DEQUESTr 2000, as a 50 percent aqueous solution; ethylenic diamine [tetra (methylene phosphonic acid)] available from Monsanto as DEQUESTR 2041, as a 90 percent solid acid product; and 2-phosphonobutan-1,2,4-tricarboxylic acid, available from Mobay Chemical Corporation, Inorganic Chemicals Division, Pittsburgh, PA, as Bayhibit AM, as a 45-50 percent aqueous solution. The aforementioned phosphonic acids can also be used in the form of water soluble acid salts, particularly the alkali metal salts, such as sodium or potassium; the ammonium salts or the alkylamine salts, wherein the alkylol has from 2 to 3 carbon atoms, such as mono-, di-, or tri-ethanolic amine salts. If desired, mixtures of the individual phosphonic acids, or their acid salts, can also be used. The concentration of the chelating agent useful in the present invention is generally from about 0.01 to about 10 weight percent, preferably from about 0.1 to about 5 weight percent, and more preferably from about 0.5 to about 0.5 weight percent. 2 percent by weight.

Hydrotrope The sanitizing agent of the invention may also include a hydrotrope coupler or solubilizer. These materials can be used to ensure that the composition remains stable phase and in a single highly active aqueous form. These solubilizers or hydrotrope couplers can be used in compositions that maintain phase stability, but which do not result in undesired interaction of the composition. Representative classes of solubilizers or hydrotrope coupling agents include an anionic surfactant, such as an alkyl sulfate, an alkyl or alkane sulfonate, a linear alkyl benzene or naphthalene sulfonate, a secondary alkane sulphonate, sulfate or alkyl ether sulfonate, an alkyl phosphate or phosphonate, dialkylsulfosuccinic acid ester, sugar esters (for example, sorbitan esters), and an alkyl glucoside of 8 to 10 carbon atoms. Preferred coupling agents for use in the rinse agents of the invention include normal octane sulfone-to, and aromatic sulfonates such as alkyl benzene sulfonate (for example, sodium xylene sulfonate or naphthalenesulfonate). Many hydrotrope solubilizers independently exhibit some degree of antimicrobial activity at a low pH. This action is added to the efficacy of the invention, but is not a primary criterion used in the selection of an appropriate solubilizing agent. Because the presence of the peroxycarboxylic acid material in the neutral-protected state provides a beneficial biocidal or sanitizing activity, the coupling agent must be selected not for its independent antimicrobial activity, but for its ability to provide effective single-phase stability in the composition in the presence of substantially insoluble peroxycarboxylic acid materials, and the most soluble compositions of the invention. In general, any number of surfactants consistent with the purpose of this constituent can be used. Anionic surfactants useful with the invention include alkyl carboxylates, linear alkyl benzenesulfonates, paraffin sulphonates, and secondary normal alkane sulphonates, sulfosuccinate esters, and sulfated linear alcohols. The amphoteric or switerionic surfactants useful with the invention include (dN-alkylaminopropionic acids, normal- / 3-iminodipropionic alkyl acids, imidazoline carboxylates, normal alkyl iletains, amine oxides, sulphobetaines, and sultaines.) Nonionic surfactants useful in the The context of this invention are generally polyether compounds (also known as polyalkylene oxide, polyoxyalkylene glycol or polyalkene) More particularly, polyether compounds are generally polyoxypropylene glycol or polyoxyethylene glycol compounds. useful in the context of this invention are synthetic organic polyoxypropylene (PO) -polyoxyethylene (EO) block copolymers.These surfactants have a diblock polymer comprising a polyoxyethylene block and a polyoxypropylene block, a central block of polyoxypropylene units. (PO), and that has polyoxyethylene blocks graft-two on the polyoxypropylene unit, or a central block of polyoxyethylene with attached blocks of polyoxypropylene. In addition, this surfactant may have additional blocks of either polyoxyethylene or polyoxypropylene in the molecule. The average molecular weight of the useful surfactants is from about 1,000 to about 40,000, and the content by weight percent of ethylene oxide is from about 10 to 80 weight percent. In the context of this invention, surfactants including alcohol alkoxylates having blocks of EO, PO, and BO are also useful. The straight chain primary aliphatic alcohol alkoxylates may be particularly useful as separation agents. These alkoxylates are also available in several sources, including BASF Wyandotte, where they are known as "Plurafac" surfactants. A particular group of alcohol alkoxylates found to be useful is those having the general formula R- (EO) m-- (PO) n, where m is an integer of about 2 to 10, and n is an integer from about 2 to 20. R may be any suitable radical, such as a straight chain alkyl group having from about 6 to 20 carbon atoms. Other useful nonionic surfactants of the invention include capped aliphatic alcohol alkoxylates. These end caps include, but are not limited to, methyl, ethyl, propyl, butyl, benzyl, and chlorine. Preferably, these surfactants have a molecular weight of about 400 to 10,000. Clogging improves compatibility between the non-ionic and the hydrogen peroxide and peroxycarboxylic acid oxidants, when formulated in a single composition. Other useful nonionic surfactants are alkyl polyglycosides. Another useful nonionic surfactant of the invention is a fatty acid alkoxylate, wherein the surfactant comprises a fatty acid moiety with an ester group comprising an EO block, a PO block, or a mixed block or heteric group. The molecular weights of these surfactants are from about 400 to about 10,000; A preferred surfactant has an EO content of about 30 to 50 weight percent, and wherein the fatty acid fraction contains from about 8 to about 18 carbon atoms. In a similar manner, alkyl phenol alkoxylates in the invention have also been found useful. These surfactants can be made from an alkyl phenol fraction having an alkyl group with 4 to about 18 carbon atoms, it can contain an ethylene oxide block, a propylene oxide block, or an ethylene oxide block. mixed propylene oxide, or a heteric polymer fraction. Preferably, these surfactants have a molecular weight of from about 400 to about 10,000, and have from about 5 to about 20 units of ethylene oxide, propylene oxide, or mixtures thereof. The hydrotrope concentration useful in the present invention is generally from about 0.1 to about 20 weight percent, preferably from about 0.5 to about 10 weight percent, more preferably from about 1 to about 4 weight percent. percent in weight.

Thickening / Geling Agents The thickeners useful in the present invention are those that do not leave a contaminating residue on the surface of the application, ie, constituents that are incompatible with food or other sensitive products in the contact areas. In general, thickeners that can be used in the present invention include natural gums, such as xanthan gum. Also useful in the present invention are cellulosic polymers, such as carboxymethyl cellulose. In general, the concentration of thickener used in the present invention will be dictated by the desired viscosity within the final composition. However, as a general guideline, the viscosity of thickener within the present composition is from about 0.1 weight percent to about 1.5 weight percent, preferably from about 0.1 weight percent to about 1.0 weight percent. weight percent, and more preferably from about 0.1 weight percent to about 0.5 weight percent.

C. Formulation The compositions of the invention can be formulated by combining the sanitizing agent materials, including other auxiliary components, with the materials forming the sanitizing composition, the carboxylic acid or the acid mixture, the hydrogen peroxide, and optionally the hydrotrope solubilizer. The compositions can also be formulated with preformed peroxycarboxylic acids. Preferred compositions of the invention can be made by mixing the carboxylic acid or mixture thereof with an optional hydrotrope solubilizer or coupler, reacting the mixture with hydrogen peroxide, and then adding the rest of the required ingredients to provide the action of rinse and sanitizer. A stable equilibrium mixture containing the carboxylic acid or mixture with hydrogen peroxide is produced, and allowing the mixture to stand for 1 to 7 days at 15 ° C or more. With this method of preparation, an equilibrium mixture will be formed which contains an amount of hydrogen peroxide, non-oxidized acid, oxidized or peroxycarboxylic acid, and normally unmodified couplers, solubilizers, or stabilizers, D. Compositions of Use The invention contemplates a concentrated composition that is diluted to a solution of use before its use as a sanitizer. Primarily for reasons of economy, the concentrate would normally be traded, and an end user would preferably dilute the concentrate with water or an aqueous diluent to a use solution. The general concentrations of the constituents of the sanitizing concentrate formulated according to the invention can be found in Table 1: Table 1 The level of active components in the concentrated composition depends on the intended dilution factor and the desired activity of the peroxycarboxylic acid compound and the carboxylic acid. In general, a dilution of approximately 28.35 grams is used for approximately 1.89 liters to 37.85 liters of water for aqueous antimicrobial sanitizing solutions. The composition shown in the preferred column of Table 1 above would be used on a scale of approximately 362.88 grams per 3.78 liters of water, to approximately 28.35 grams per 2,952.61 liters of water depending on the desired level of peroxycarboxylic acid and the concentration of peroxycarboxylic acid in the concentrated product. Higher usage dilutions may be used if a high use temperature (greater than 25 ° C) or a prolonged exposure time (greater than 30 seconds) can be used. At the point of typical use, the concentrate is diluted with a higher proportion of water, and used for sanitation, using tap water or the commonly available service, mixing the materials in a dilution ratio of approximately 2.835 grams to approximately 56.7 grams of concentrate by 3.78 liters of water. Aqueous antimicrobial sanitizing use solutions may include at least about 2 ppm, preferably about 10 to about 500 ppm, and more preferably about 100 to about 250 parts per million of the peroxycarboxylic acid material.; from about 20 ppm to about 10,000 ppm, and preferably from about 50 ppm to about 1,000 ppm of carboxylic acid; and from about 10 to about 1,000 ppm hydrogen peroxide. The aqueous use solution may further include at least about 50 ppm, preferably about 500 ppm of the hydrotrope solubilizer, and have a pH in the use solution in the range of about 1 to about 11, preferably about 2 to about 10E. Method of Use During the processing of the meat product, the meat product can be contacted with the compositions of the invention in any way that ensures good contact between the meat product and the composition, and at least some work minimum mechanical to result in at least one reduction of a log1Q record, preferably at least a reduction of two log10 records, and more preferably a reduction of 3 log- ^ g records in the resident microbial preparation. A reduction of 5 log10 records in 30 seconds is a sanitizing treatment. The invention is applicable to a wide range of meat products. For example, the antimicrobial compositions of the invention can be used in muscle meats, or any portion thereof, of any animal. The most commonly consumed muscle meats include, for example, beef, pork, veal, buffalo, or lamb, shellfish, including shells, shrimp, crab, octopus, mussels, squid, or lobster, and poultry, including chicken, turkey , ostrich, fighting chicken, pigeon or pheasant. The meat product may be in the form of whole, sectioned, processed, cooked, or raw meats, such as, for example, hot dogs, cold cuts, sausages, cuts of meat, hamburgers, sushi, and the like. A preferred mode is a pressure spraying with the sanitizing solution of the invention. During the application of the spraying solution on the meat product, the surface of the meat product can be moved with mechanical action, preferably stirring, rubbing, brushing, etcetera. Agitation may be by physical scraping of the meat product, through the action of the spray solution under pressure, or by other means. The agitation increases the effectiveness of the spray solution to kill the microorganisms, perhaps due to the better exposure of the solution in the carcasses or in the small colonies that contain the microorganisms. The spray solution, before application, can also be heated to a temperature of about 15 ° C to 20 ° C, preferably about 20 ° C to 50 ° C, to increase efficiency. After a sufficient amount of time to kill the microorganisms in the meat product, the spraying solution can be rinsed from the meat product. The application of the material by means of sprinkler elements can be done using a manual spray rod application, an automatic spraying of meat product moving along a production line using multiple spray heads to ensure complete contact, or other means of spraying. A preferred automatic spray application involves the use of a spray booth. The spray booth substantially confines the sprayed composition within the parameters of the booth. The production line moves the meat product through the entrance to the spray booth, where the meat product is sprayed on its external surfaces with sprinkles inside the booth. After a complete covering of the material, and the runoff of the material. from the meat product inside the house, then the meat product can leave the house in a completely treated form. The spray booth may comprise jets of steam that can be used to apply the antimicrobial compositions of the invention. These steam jets can be used in combination with cooling water to ensure that the treatment that reaches the surface of the meat product is less than 65 ° C, preferably less than 60 ° C. The temperature of the spray on the meat product is important to ensure that the meat product is not substantially altered (cooked) by the temperature of the spray. The spray pattern can be virtually any useful spray pattern. The spray may comprise a nebulized material that leaves a nebulizer apparatus as a dispersion of mist particles in a continuous atmosphere. This dew can not have a defined pattern. The spray may have a pattern such as a conical spray where the angle between the spray perimeter is from less than 180 ° to 5 °. Other spray patterns may also be useful. We have found that a preferred spray pattern involves a "fan" spray pattern, wherein the spray leaves the spray head in a substantially flat manner, and the angle between the spread of the flat spray from shore to shore is about 20 ° or less, preferably about 15 ° or less. We have found that this spray is preferred, due to the greater mechanical action and efficiency of the antimicrobial composition on the meat product. When such a narrow angle fan spray is used in an enclosure of a spray cabinet to treat the meat product, we have found that the optimum distance between the spray head and the meat product is less than about 100 centimeters, preferably about 20 to 80 centimeters, and more preferably about 30 to 50 centimeters. This configuration efficiently transfers the antimicrobial material to the meat product for efficient reduction of microbial populations. There are a number of parameters that need to be considered if the application method of choice is spraying. The first parameter that must be determined is the pressure at which the composition is sprayed on the product of. meat. Although spray pressures as low as about 1.75 kg / cm (meter) can be used with some valuable results, a higher spray pressure, greater than about 1.75, 3.5, 7, 10.5 kg / cm, and more preferably greater than about 14 kg / cm, is effective in reducing microbial populations due to the mechanical action of the spray on the surface of the meat product and on the microbial population remaining on the surface of the meat product. The spray action is best at temperatures below 65 ° C. Although it has been found that a composition comprising lactic acid is more effective at low pressure, it has been found that an equal, if not greater, antimicrobial efficacy can be obtained by eliminating lactic acid, and merely by increasing the pressure of the lactic acid. spray application. In addition, if higher spray pressures are used, the antimicrobial composition can be applied at lower temperatures, potentially resulting in substantial energy savings. Of course, there seems to be a relationship between the duration of spray application and antimicrobial efficacy. Although spray durations of as little as 10 seconds can be used, it has been found that a preferred spray duration is from about 10 to about 30 seconds. Without wishing to be bound by theory, the higher antimicrobial efficacy resulting from the use of higher spray pressures is believed to be due to an improvement in the surface penetration of the meat product, particularly a greater ability to reach the cracks and grooves of the surface of the meat product. During the processing of the meat product, the meat product can also be submerged in a vessel containing a quantity of sanitizing solution. The sanitizing solution is preferably stirred to increase the efficiency of the solution, and the rate at which the solution kills the microorganisms attached to the meat product. Agitation may be obtained through conventional elements, including through ultrasonic elements, aeration by bubbling air through the solution, or by mechanical elements, such as sifters, vanes, brushes, or pump-driven liquid jets. The sanitizing solution can also be heated to increase the efficiency of the solution in the annihilation of the microorganisms. It is preferable that the meat product is immersed in the sanitizing solution after the viscera have been removed from the meat product, and before any cooling process, such as a chilling tank or an ice water spray. In another alternative embodiment of the present invention, the meat product can be treated with a foaming version of the composition. The foam can be prepared by mixing foaming surfactants with the sanitizing solution at the time of use. The foaming surfactants could be of a non-ionic nature, anionic, or cationic. Examples of the types of useful surfactants include, but are not limited to, the following: alcohol ethoxylates, alcohol ethoxylate carboxylate, amine oxides, alkyl sulfate, alkyl ether sulfate, sulfonates, quaternary ammonium compounds, sarcosines alkyls, betaines, and alkyl amines. The foaming surfactant is mixed at the time of use with the sanitizing solution. The use solution levels of the foaming agents are from about 50 ppm to about 2.0 weight percent. At the time of use, compressed air is injected into the mixture, then applied to the surface of the meat product through a foam application device, such as a tank skimmer or an aspirated wall mounted skimmer. In another alternative embodiment of the present invention, the meat product can be treated with a thickened or gelled version of the composition. In the thickened or gelled state, the sanitizing solution remains in contact with the surface of the meat product for longer periods of time, thereby increasing the antimicrobial efficacy. The thickened or gelled solution will also adhere to vertical surfaces. The sanitizing composition or solution can be thickened or gelled using existing technologies, such as: xanthan gum, polymeric thickeners, cellulose thickeners, or the like. Rod mycelial forming systems, such as amine oxides or anionic counter ions, could also be used. Thickening agents or gel formers can be used either in the concentrated product, or by mixing with the sanitizing solution, at the time of use. Typical usage levels of thickeners or gelling agents are from about 100 ppm to about 10 weight percent. In another alternative embodiment of the present invention, the meat product can be treated with an electrostatically charged spray of the sanitizing solution. The sanitizing solution can be applied by spraying as charged droplets using conventional electrostatic spraying technologies, including inductively charged methodologies. As charged droplets, the sanitizing solution will be attracted to oppositely or differentially charged surfaces, such as the surface of the meat product. As a result, more sanitizing solution will be applied to the surface of the meat product, and less sanitizing solution will lose the intended purpose, commonly referred to as over-spraying. The charged droplets will also provide a uniformly distributed solution layer on the surface of the meat product. The charged droplet size will be from about 10 microns to about 500 microns. In another alternative embodiment of the present invention, the meat product can be subjected to a vacuum treatment, either before applying the sanitizing solution, during the application of the sanitizing solution, or after applying the sanitizing solution. When the meat product is subjected to a vacuum treatment in conjunction with the. application of the sanitizing solution, the penetration of the sanitizing solution into the substructure of the meat product is improved. As a result, antimicrobial efficacy is improved. The amount of vacuum used is approximately 5.08 centimeters of mercury (cmHg) to approximately 73.66 centimeters of mercury) (cmHg). In another alternative embodiment of the present invention, the meat product may be subjected to an activating light source following the application of the sanitizing solution. The activating light can improve the antimicrobial efficacy of the sanitizing solution. The light source can be ultraviolet-leta, infrared, or visible spectrum.

The antimicrobial or sanitizing step can optionally be combined with a thermal intervention process that occurs either before, during, or after the application of the antimicrobial composition. The thermal intervention process can use hot water or dry heat. In the case of a thermal process of hot water, the meat product is enclosed in a chamber at atmospheric pressure. The chamber is filled with condensing vapor (liquid water finely divided) for a short duration, ventilated quickly, then cooled to prevent the meat product from being roasted. The duration of the thermal steam process can be from about 5 seconds to about 30 seconds. The temperature of the chamber can reach from about 50 ° C to about 93 ° C. In a similar manner, with the dry heat, the meat product is placed in a chamber towards which heated air is directed. The air is heated from about 65 ° C to about 260 ° C. The meat product is allowed to have a contact time of about 5 to about 30 seconds with the heated air, the chamber is ventilated, and the meat product is cooled.

Working Examples The invention will now be described in more detail with reference to the following working examples. The only proper interpretation of these examples is as a non-limiting illustrative example showing different formulations, stabilities, and applications of the invention.

Test Formula # 1 Material Percentage by weight Deionized water 53.9 Mixed peroxycarboxylic acids 4.75 Hydrogen peroxide 6.9 Acetic acid '25.0 Octanoic acid 3.5 Hydroxyethylidene-1,1-diphosphonic acid 0.95 Sodium octane mono- and di-sulfonate 5.0 Working Example # 1 The objective of Working Example # 1 was to determine if 0.5 percent and 1.0 percent of lactic acid alone and in combination with Test Formula # 1 and / or steam, achieved a reduction in the bacterial flora present in samples of res with previous rigor. An exposure time of "10 minutes for all applications was used, and the test was performed at 33 ° C. 1 A mixture of peroxyacetic and peroxyoctanoic acids is used. After application, the composition is maintained on the site as a mixture of acid and peracid through the action of H20 Operating Procedure; We obtained 16 samples of previous rigor and were kept in a refrigerator until the time of the test. The samples were aseptically divided in half. Eight different test treatments with 4 pieces replicated per treatment were used, with the exception of steam treatment + 0.5 percent lactic acid, which only had 3 replicate pieces. Two cores (4.3 centimeters in diameter) of each replicate piece were taken before and after treatment, combined with 99 milliliters of Phosphate Regulated Dilution water, stomached for 1 minute, and then serially diluted and coated using the pour plate technique. Test Products: 1. Test Formula # 1 at 200 ppm Total Peracid 2. Test Formula # 1 at 200 ppm Total Peracid + 0.5 percent lactic acid. 3. Test Formula # 1 at 200 ppm Total Peracid + acid at 1.0 percent 4. Lactic Acid at 0.5 percent 5. Steam Only, followed by a sterile water rinse 6. Steam + Test Formula # 1 at 200 ppm Total Perácido, followed by a rinse with sterile water. Steam + Test Formula # 1 at 200 ppm Total Peracid + Lactic Acid at 0.5 percent, followed by a rinse with sterile water. Steam + 0.5% Lactic Acid, followed by a rinse with sterile water.

Perácido Product Titled Real Titration Peracid Test Formula # 1 at 200 ppm 212 ppm 200 ppm Test Formula # 1 + 0.5 percent Lactic Acid 220 ppm 200 ppm Test Formula # 1 + 1.0 percent Lactic Acid 192 ppm Test Formula # 1 + steam 210 ppm Test Formula # 1 + 0.5% Lactic Acid + steam 220 ppm Product Application All product use solutions were applied by a spray application for 10 seconds. This supplied approximately 150 milliliters of the product. An exposure time of 10 minutes was used, followed by a 10 second sterile water rinse, if applicable. Neutralizer: 99 milliliters of diluted water with phosphate Coated Dilutions: 10 °, 10"1, 10-2 for the Total Plate Count Before 10, 10 for the Total Plate Count After Coating Medium: Glucose Extract Agar and Tryptone Incubation: 26 ° C for 72 hours Steam Application Parameters Lactic Acid at 0.5 percent + Ia Replica: The initial temperature Steam was 84 ° C, ending at 88 ° C. 2nd Reply: The initial temperature was not recorded; however, the final temperature was 91 ° C. 3a Replica: Temperatures were not recorded. An exposure time of 8 seconds and a rinse with sterile water of 10 seconds were used for all replicates. Results of the Total Plate Count CONCLUSIONS; The application of steam with Test Formula # 1 at 200 ppm in combination with 0.5% lactic acid exceeded all other treatments reaching an average log 10 reduction of 2.55 on the surface of the meat with previous rigor. Steam only provided an average Log10 log reduction of 1.10, with temperatures from 80 ° C to 92 ° C. Test Formula # 1 at 200 ppm in combination with 0.5 percent lactic acid only gave an average log1Q reduction of 1.10 compared to an average log10 reduction of 1.31 in combination with 1.0 percent lactic acid. The purpose of the remaining working examples was to determine whether the use of higher spray pressures, particularly those greater than 7 kg / cm, would increase the antimicrobial efficacy of the compositions of the invention.

Working Example # 2 The objective of the test was to determine the effectiveness of different antimicrobial treatments with long spraying and exposure times against the bacterial flora of previous rigor.

Test Method / Parameters: Samples were obtained from previous rigor, and were stored in a cooler at room temperature until the time of the test. 10 different test treatments were used with 4 replicates per treatment. Nuclei (4.3 centimeters in diameter) were taken as each replica of a piece for the samples both before and after treatment, and were combined with 99 milliliters of Cald Letheen. The core / neutralizer mixtures were stomachate for 1 minute, and then serially diluted and coated using the pour plate technique. Test Products: Test Formula # 1 * at 200 ppm peracid = 0.4 percent (4.2 milliliters to 995.8 milliliters of tap water added.) Test Formula # 1 * at 500 ppm peracid (s) added 10.5 milliliters to 989.5 milliliters of tap water) 0.5% Lactic Acid * Test Formula # 1, lot # SÜ20972, was titrated to 4.76 percent total peracid Application: 8 cores (2 cores per replica) were placed on a clean mesh The cores were sprayed with the appropriate test product, using a spray application time of 10 or 30 seconds.For each replication, 2 cores were removed after an exposure time of? 0 minutes, and placed in a stomach bag containing 99 milliliters of neutralizer Neutralizing: 99 milliliters of Letheen Broth Dilutions: 10 °, 10"1, 10 ~ 2 For the Count of Total plates before 10 °, 10 -1, For the Conteq of Plates Totals after Coating Medium: Glucose Extract Agar and Tryptone Incubation: 26 ° C for 72 hours Calculations: Average colony forming units / plate = (the eight counts of the four replicates / 4) Average colony forming units / plate x 100 = average colony forming units / 100 milliliters = Y Average Colony Forming Units = Y cm2 2pr2 Dilution = 10, 100, or 1,000 r = 2.15 cm 2 = # of nuclei * Average reduction and log10 without including replica # 3 CONCLUSIONS; Above all, the highest reductions in the bacterial flora on the surface of the previous rigorous beef were seen with the following treatments: • Test Formula # 1 at 200 ppm of total peracid at a pressure of 3.5 kg / cm, with a spraying time of 10 seconds at 48.8 ° C, achieved an average log1Q reduction of 0.97. • Test Formula # 1 at 500 ppm of total peracid, at a pressure of 1.75 kg / cm, with a spray of 30 seconds at 36.6 ° C, achieved an average log-jn reduction of 0.93. With respect to temperature, 48.8 ° C resulted in a higher efficiency with Test Formula # 1 at 200 ppm total peracid at a pressure of 3.5 kg / cm, with a spray time of 10 seconds, with a reduction of log-ng of 0.97 against a reduction of log-j_g from 0.41 to 36.6 ° C.

Working Example # 3 The objective of the test was to finish the efficacy of Test Formula # 1 at 200 ppm of total peracid, with a spray application of high pressure at 37.7 ° C against the bacterial flora of previous rigorous beef. .

Test Method / Parameters Samples were obtained from previous rigor, and were stored in a cooler at room temperature until the time of the test. Four different test treatments were used with 4 replicates per treatment. Two cores (4.3 centimeters in diameter) were taken as each replica of a piece for the samples both before and after the treatment, and were combined with 99 milliliters of Letheen Broth. The nucleus / neutralizer mixtures were stomated for 1 minute, and then serially diluted and coated using the pour plate technique. Test Products: Test Formula # 1 at 200 ppm total peracid (lot # SIS120972, titled at 4.76 percent total peracid) Application: Eight cores (2 cores per replicate) of each sample were removed aseptically before treatment. These were used for the samples before treatment. The remaining sample was placed on a clean and hygienic mesh. The sample was then sprayed with vortex at approximately 200 ppm total peracid using a spray application time of 5, 10, or 30 seconds. For each replica, two cores were removed after an exposure time of 10 minutes, and placed in a stomach bag containing 99 milliliters of neutralizer.

Neutralizer: 99 milliliters of Letheen Broth Dilutions: 10 °, 10 1, 10 2 For the Account of Total Plates before 10 °, 10-1, For the Total Plate Count after Coating Medium: Gluco Extract Agar and Triptone Incubation: 26 ° C for 72 hours Calculations: Average colony forming units / plate = (the eight counts of the four replicas / 4) Average colony forming units / plate x 100 = average colony forming units / 100 milliliters = Y Average Colony Forming Units = Y cm 2pr ' Dilution = 10, 100, or 1,000 r = 2.15 cm 2 = # of cores CONCLUSIONS: The Test Formula # 1 at 200 ppm peracid with an exposure time of 30 seconds, using a high pressure spray of 16.1 kg / cm2 at the nozzle with a distance of approximately 75 centimeters, achieved the highest reduction with < 3.4 colony forming units / square centimeter surviving after an exposure time of 10 minutes at approximately 43.3 ° C. Using this procedure, a log reduction was achieved. of > 2.90.

Working Example # 4 The objective of the test was to determine the effectiveness of Test Formula # 1 0 at approximately 50, 100, and 200 ppm total peracid, with an application spray of high pressure at elevated temperatures, compared to Lactic Acid against the bacterial flora of previous rigor.

Test Method / Parameters Samples were obtained from previous rigor, and were stored in a cooler at room temperature until the time of the test. Four different test treatments were used with 4 replicates per treatment. Seed cores (4.3 centimeters in diameter) were taken as each replica of a piece for the samples both before and after treatment., and were combined with 99 milliliters of Cald Letheen. The core / neutralizer mixtures were stomachated for 1 minute, and then serially diluted and coated using the pour plate technique. Test Products: Test Formula # 1 at 50, 100, and 200 ppm total peracid Lactic Acid: (88 percent concentrate) (lot # YES120972, titrated at 4.76 percent total peracid) Application: Removed aseptically och nuclei (2 cores per replica) of each sample before treatment. These were used for the samples before treatment. The remaining sample was placed on a clean and hygienic mesh. The sample was then sprayed with Test Formula # 1 at approximately 50, 100, or 200 ppm total peracid using a spray application time of 20 or 30 seconds. Lactic acid at 0.5 percent used only the spray application time of 30 seconds. For each replica, two cores were removed after an exposure time of 10 minutes, and placed in a stomach bag containing 99 milliliters of neutralizer. Neutralizer: 99 milliliters of Letheen Broth Dilutions: 10 °, 10 1, 10 2 For the Total Plate Count before 10 °, 10-1, For the Total Plate Count after the Covering Medium: Glucose Extract Agar and Triptone Incubation : 16 ° C for 72 hours Calculations: Average colony forming units / plate = (the eight counts of the four replicates / 4) Average colony forming units / plate x 100 = average colony forming units / 100 milliliters = Y Average Colony Forming Units = Y cm 27rr 'Dilution: = 10, 100, or 1,000 r = 2.15 cm 2 = # of nuclei CONCLUSIONS: Test Formula # 1 at 200 ppm total peracid, sprayed for 30 seconds at a pressure of approximately 16.1 kg / cm, achieved the highest reduction of bacteria present on the meat surface of previous rigor, with a reduction of log- ^ g < 2.58. Test Formula # 1 at 200 ppm sprayed for 30 seconds at a pressure of approximately 4.55 kg / cm, only achieved an average log-j_g reduction of 0.38.

Working Example # 5 The objective of the test was to determine the effectiveness of Test Formula # 1 and Lactic Acid against harmless hysteria ATCC 33090, with a spray application of high pressure at elevated temperatures.

Test Method / Parameters Samples were obtained from previous rigor and were stored in a cooler at room temperature until the time of the test. Samples were cut into 13-centimeter pieces, and 2.0 milliliters of the inoculum were spread uniformly (see Test System Preparation below) over the entire sample surface. Then the inoculated samples were left at room temperature (approximately 23 ° C) during > 15 minutes. Four replicate samples (2 cores per replica) were taken before treatment. After each spray treatment, an exposure time of 10 minutes was used, and then four replicate samples (2 cores per replica) were taken and stomated for 1 minute, serially diluted, and coated using the pouring plate. Treatments 1. Test Formula # 1 at 200 ppm total peracid with a spray at a pressure of approximately kg / cm2 and a spray time of 30 seconds. 2. Test Formula # 1 at 200 ppm total peracid with a spray at a pressure of approximately 10.5 kg / cm, with a spray time of 30 seconds. 3. Test Formula # 1 at 200 ppm total peracid with a spray at a pressure of 7 kg / cm, and a spray time of 30 seconds. 4. Water control with a spray at a pressure of approximately 15.4 kg / cm2, and a spray time of 30 seconds. 5. Lactic acid from approximately 0.5 percent to 0.75 percent with a spray at a pressure of 15.4 kg / cm, and a spray time of 30 seconds. 6. Test Formula # 1 at 100 ppm total peracid with a spray at a pressure of 15.4 kg / cm, and a spray time of 30 seconds. 7. Test Formula # 1 at 200 ppm total peracid with a spray at a pressure of 15.4 kg / cm, and a spray time of 15 seconds. * The titration of the lactic acid solution used 12 drops of sodium hydroxide IN for the indicator color change. In the preliminary titrations of a 0.5 percent lactic acid solution, 7 drops of IN sodium hydroxide were needed. Therefore, it was estimated that the sample was at a concentration between 0.75 percent and 1.0 percent Lactic Acid. Test Temperature: approximately 48.8 ° C Test System: harmless hysteria ATCC 33090 Preparation: 25 grams of sterilized cow feces were added to 50 grams of sterile phosphate-regulated dilution water, and stomated for 1 minute. 60.0 grams of this fecal paste were transferred to a sterile stomach bag, and 6.0 milliliters of a 24-hour listeria innocua broth culture of approximately 108 colony forming units / milliliter (cultured in 37 ° BHI broth) were added and mixed. C). This inoculum, therefore, was estimated at 10 colony forming units / milliliter, which produced approximately 105 colony forming units / square centimeter. Exposure time: 10 minutes Neutralizing: 99 milliliters of Letheen broth Dilutions: 10", 10 ~ 5, 10ld (For the number of inoculation samples before treatment) 10 °, 10_1, 10 ~ 2 (Samples after treatment) Medium of coating: Hysteria selective agar Incubation: 26 ° C for 72 hours Calculations: Average colony / plate forming units = (the eight counts of the four replicates / 4) Average colony forming units / plate x 100 = average colony forming units / 100 milliliters = Y Average Colony Forming Units = Y was 2trr 'r = 2.15 cm 2 = # of nuclei CONCLUSIONS: The treatment in 200 ppm of peracid with a spray of approximately 10.5 kg / cm2 during 30 seconds, reached an average reduction of log10 of 2.45 of harmless hysteria ATCC 33090. The lactic acid reached a log10 reduction of 1.63 of this organisms, that was only slightly higher than the water control, which reached an average reduction of log10 of 1.48. The above discussion, examples, and data illustrate our current understanding of the invention. However, because many variations of the invention can be made without departing from the spirit and scope of the invention, the invention resides in the claims appended hereinafter.

Claims

1. A method for treating a meat product for the purpose of reducing a microbial population in the meat product, the method comprising the steps of: (a) treating the meat product with an antimicrobial composition comprising: (i) a effective antimicrobial amount comprising at least 2 ppm of one or more mono- or di-peroxycarboxylic acids, having up to 12 carbon atoms; and (ii) an effective antimicrobial amount comprising at least 20 ppm of one or more carboxylic acids having up to 18 carbon atoms; and (b) reduce the microbial population.

2. The method of claim 1, wherein the population reduction comprises at least a reduction of a log- ^ Q in the microbial population.

The method of claim 1, wherein the population reduction comprises at least a reduction of two log-j_Q record in the microbial population.

4. The method of claim 1, wherein the population reduction comprises at least a reduction of three log10 log in the microbial population.

5. The process of claim 2, wherein the population comprises a human pathogen.

6. The process of claim 4, wherein the population comprises Escherichia coli. I.

The method of claim 1, wherein the meat product is selected from a muscle meat, including beef, pork, veal, buffalo, or sheep.

The method of claim 1, wherein the meat product is seafood, including shells, shrimp, crab, octopus, mussels, squid, or lobster.

The method of claim 1, wherein the meat product is poultry, including chicken, turkey, ostrich, fighting chicken, pigeon, or pheasant.

The method of claim 1 wherein the peroxycarboxylic acid comprises one or more peroxycarboxylic acids having from 2 to 4 carbon atoms, and a peroxycarboxylic acid having from 8 to 12 carbon atoms. II.

The method of claim 7, wherein the peroxycarboxylic acid comprises peroxyacetic acid and peroxyoctanoic or peroxydecanoic acid, or mixtures thereof.

The method of claim 10, wherein the peroxycarboxylic acid having from 2 to 4 carbon atoms is peroxyacetic acid, and the peroxycarboxylic acid having from 8 to 12 carbon atoms is peroxyoctanoic acid, which result in a from about 10 to about one part by weight of peroxyacetic acid per each part of carboxylic acid.

The method of claim 1, wherein the carboxylic acid is acetic acid.

The method of claim 1, wherein the mono- or di-carboxylic acid alpha-hydroxy acid is lactic acid having 3 to 6 carbon atoms.

15. The method of claim 14, wherein the carboxylic acid is lactic acid.

16. The method of claim 1, wherein the antimicrobial composition comprises from about 2 to 2 parts by weight of hydrogen peroxide per one million parts of the composition.

17. The method of claim 1, wherein the antimicrobial composition is applied to the meat product by means of a spray.

18. The method of claim 1, wherein the antimicrobial composition is applied to the meat product by means of a mist.

19. The method of claim 1, wherein the antimicrobial composition is applied to the meat product by means of a foam.

The method of claim 1, wherein the antimicrobial composition is applied to the meat product by application in the form of a gelled thickened solution.

21. The method of claim 1, wherein all or part of the meat product is immersed in the antimicrobial composition.

22. The method of claim 21, wherein a solution comprising the antimicrobial composition is stirred.

23. The method of claim 1, which further includes a vacuum treatment step.

24. The method of claim 1, which also includes the step of applying an activated light source to the meat product.

25. An antimicrobial composition adapted to clean and sanitize a meat product, which comprises: (a) from about 0.5 weight percent to about 20 weight percent of a mixture of one or more peroxycarboxylic acids having 2 to 4 carbon atoms, and one or more peroxycarboxylic acids having from 8 to 12 carbon atoms; (b) from about 0.5 weight percent to about 60 weight percent of a mono- or di-carboxylic alpha-hydroxy acid is lactic acid having from 3 to 6 carbon atoms; (c) an effective amount of a sequestrant; and (d) an effective amount of a hydrotrope.

26. The composition of claim 25, wherein the peroxycarboxylic acid is a mixture of peroxyacetic acid and peroxyoctanoic or peroxydecanoic acid.

The composition of claim 26, wherein the peroxycarboxylic acid is a mixture of peroxyacetic acid and peroxyoctanoic acid in a ratio of about 10: 1 to about 1: 1.

28. The composition of claim 25, wherein the mono- or dicarboxylic alpha-hydroxy acid is lactic acid.

29. The composition of claim 25, which further comprises about 1 percent by weight about 35 percent by weight of hydrogen peroxide.

The composition of claim 25, which further comprises about 0.01 weight percent to about 10 weight percent of a sequestering agent.

31. The composition of claim 30, wherein the sequestering agent is 1-hydroxyethylidene-1-diphosphonic acid.

32. The composition of claim 25, which further comprises from about 0.1 to about 20 weight percent of a hydrot.

33. The composition of claim 25, which further comprises about 0.01 to about 10 weight percent of a thickening or gelling agent.

34. The composition of claim 25, which further comprises about 1 to about 60 weight percent of an organic solvent.

35. An antimicrobial composition adapted to treat a meat product, which consists essentially of: (a) a mixture of peroxyacetic and peroxyoctanoic acid in a ratio of about 10: 1 to about 1: 1. (b) of approximately 0.1 percent in. about 10 weight percent of lactic acid. (c) about 4 weight percent - about 10 weight percent hydrogen peroxide; and (d) from about 0.5 weight percent to about 1.5 weight percent of a sequestering agent.

36. The composition of claim 35, wherein the sequestering agent is the sequestering agent of 1-hydroxyethylidene-1,1-diphosphonic acid.

37. A method for the treatment of a meat product for the purpose of reducing a microbial population in the meat product, the method comprising the steps of: (a) spraying an aqueous antimicrobial treatment composition on the meat product to a pressure of at least 3.5 kg / cm, at a temperature of up to about 60 ° C, resulting in a contact time of at least 30 seconds, the antimicrobial composition comprising an effective antimicrobial amount comprising at least 2 ppm of one or more than carboxylic acid, peroxycarboxylic acid, or mixtures thereof; and (b) achieve at least one reduction of a log10 record in the microbial population.

38. The method of claim 37, wherein the antimicrobial composition comprises an effective antimicrobial amount comprising at least 2 ppm of one or more peroxycarboxylic acids having up to 12 carbon atoms; and at least 20 parts of one or more carboxylic acids having up to 18 carbon atoms.

39. The method of claim 37, wherein the peroxycarboxylic acid comprises peroxyacetic acid, peroxyoctanoic acid, peroxydecanoic acid, or mixtures thereof.

40. The method of claim 37, wherein the carboxylic acid comprises acetic acid, lactic acid, or mixtures thereof.

41. The method of claim 37, wherein the antimicrobial composition comprises at least about 5 percent by weight of hydrogen peroxide.

42. The method of claim 37, wherein the antimicrobial compositions are applied by means of an electrostatically accelerated spray.

43. A method for the treatment of a meat product in order to reduce a microbial population in the meat product, the method comprising the steps of: placing the meat product in a chamber at atmospheric pressure; filling the chamber with condensing steam comprising an antimicrobial composition for a short duration; and quickly ventilate and cool the chamber to prevent the meat product from being roasted; wherein the duration of the thermal steam process can be from about 5 seconds to about 30 seconds, and the temperature of the chamber can reach from about 50 ° C to about 93 ° C.

44. The method of claim 43, wherein the antimicrobial composition comprises an effective antimicrobial amount comprising at least 2 ppm of one or more peroxycarboxylic acids having up to 12 carbon atoms; and at least 20 parts of one or more carboxy-acid acids having up to 18 carbon atoms.

45. The method of claim 44, wherein the peroxycarboxylic acid comprises peroxyacetic acid, peroxyoctanoic acid, peroxydecanoic acid, or mixtures thereof.

46. The method of claim 44, wherein the carboxylic acid comprises acetic acid, lactic acid, or mixtures thereof.

47. The method of claim 44, wherein the antimicrobial composition comprises at least about 5 weight percent hydrogen peroxide.

48. The method of claim 44, wherein the antimicrobial compositions are applied by means of an electrostatically accelerated spray.