Attachment inhibition of meat spoilage organisms

Details Attachment inhibition of meat spoilage organisms Attachment inhibition of meat spoilage organisms

A - Human Necessities

23

B

99/91

A23B 4/14 (2006.01)

Patent

CA 1165618

ATTACHMENT INHIBITION OF MEAT SPOILAGE ORGANISMS Abstract of the Disclosure A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially non-toxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

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