MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT

• Main Authors: MECCIA, John, DAUTREUIL, Francis, COLE, Ingrid
• Format: Patent
• Language: English; French
• Published: 08.08.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided are systems and methods for reducing bacterial count on a substrate, such as a foodstuff. The disclosed technology includes treating the substrate with an oxidizing treatment (peracetic acid, for example) followed by treating the substrate with an acidic treatment. L'invention concerne des systèmes et des procédés permettant de réduire le nombre de bactéries sur un substrat, tel qu'un produit alimentaire. La technologie de l'invention comprend le traitement du substrat avec un traitement oxydant (acide peracétique, par exemple) suivi du traitement du substrat avec un traitement acide.