Patent ID: 11856960
Assignee: nan
Field: Chemical engineering (Chemistry)
Classification: CPC A  B | IPC A  B

Claim 0:
1. A method for reducing pathogen populations including E. Coli 0157:H7 that may be present on the surface of meat pieces comprising:
providing meat pieces comprising lean meat and fat;
chilling the meat pieces;
preparing a make-up fluid comprising water by adjusting pH from 4.0 to 5.5, by mixing the fluid with a measured quantity of carbon dioxide gas then transferring the fluid through a sealed, modified conduit at such a rate and pressure causing cavitation to create nanobubbles in the fluid, and adding chlorine to a level of 3 ppm to 50 ppm;
immersing the meat pieces in the make-up fluid with gentle agitation to ensure all meat piece surfaces are exposed to the fluid, wherein the make-up fluid includes water and one or more microbiocidal agents selected from hypochlorous acid, hydrochloric acid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidified sodium chlorite, a chlorine compound, a chlorine compound and water, an aqueous alkaline solution of sodium hydroxide or calcium hydroxide or any other suitable alkaline solution or acid, or water with carbon dioxide;
removing the meat pieces from the make-up fluid in a manner that results in no more than 0.5% added water to the meat pieces.