SYSTEM AND METHOD FOR PATHOGEN CONTROL IN REPROCESSING OF FOODS

A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embodiment, chlorine dioxide solution is recirculated and reapplied...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	PETRILLO, STEVEN, JOSEPH, BRISON, WILLIAM LANCE, STONE, WILLIAM, ALLEN, ZALITE, MARTIN, WALTER, HARMON, LARRY, SCOTT, MARTIN, RONALD, G
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BUTCHERING CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMICAL RIPENING OF FRUIT OR VEGETABLES DISINFECTION, STERILISATION, OR DEODORISATION OF AIR FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MEAT TREATMENT MEDICAL OR VETERINARY SCIENCE METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH 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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embodiment, chlorine dioxide solution is recirculated and reapplied to the carcasses in the spray cabinet. L'invention concerne un système et un procédé de lutte contre les agents pathogènes dans le retraitement de produits alimentaires. Le système et le procédé de l'invention font intervenir du dioxyde de chlore pour éliminer les agents pathogènes de carcasses à mesure que celles-ci passent dans une chambre de pulvérisation. Selon un mode de réalisation de l'invention, une solution de dioxyde de chlore est remise en circulation et réappliquée sur les carcasses dans la chambre de pulvérisation.