FOOD DESINFECTION USING OZONE

WIPO Patent Application WO2001067877

A3

Methods and apparatus are provided for decreasing the bacteria count of a food commodity eg. meat without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40 % or more in bacteria count may be obtained as compared without the ozone.

AUDY STEPHANE (CA)
LABERGE FABRICE (CA)
YUAN JAMES (US)
STEINER EDWARD (US)

PCT/US2001/040265

March 28, 2002

March 08, 2001

Click for automatic bibliography generation  

AIR LIQUIDE (FR)
AUDY STEPHANE (CA)
LABERGE FABRICE (CA)
YUAN JAMES (US)
STEINER EDWARD (US)

A23B4/16; A23B4/24; A23B4/26; A23L3/3409; A23L3/358; A23L3/3589; (IPC1-7): A23B4/24; A23B4/16; A23B4/26; A23L3/3409; A23L3/358; A23L3/3589

US5667829A	1997-09-16
US5431939A	1995-07-11
DE3917250A1	1990-12-13
US5703009A	1997-12-30
US6086833A	2000-07-11
US5281428A	1994-01-25
US5902619A	1999-05-11
US5597599A	1997-01-28

PATENT ABSTRACTS OF JAPAN vol. 014, no. 106 (C - 0694) 27 February 1990 (1990-02-27)
PATENT ABSTRACTS OF JAPAN vol. 016, no. 043 (C - 0907) 4 February 1992 (1992-02-04)

View/Download PDF      PDF Help

Previous Patent: MULTILAYER CELLULOSE CASING, METHOD FOR PRODUCING THE SAME AND EXTRUSION DIE FOR OBTAINING SAID CASI...

Next Patent: ENZYME COMPOSITION FOR TREATMENT OF MILK