Novel method of sanitizing food products and other target items

a food product and target item technology, applied in the field of new sanitizing food products and other target items, can solve the problems of food spoilage in public health caused by microbial growth, food-borne outbreaks, significant economic losses, etc., and achieve the effect of reducing microbial growth and maximum biocidal efficiency
US20050276889A1Inactive Publication Date: 2005-12-15AIR LIQUIDE AMERICA INC
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Patent Information

Authority / Receiving Office
US · United States
Current Assignee / Owner
AIR LIQUIDE AMERICA INC
Publication Date
2005-12-15
Estimated Expiration
Not applicable · inactive patent

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Abstract

Methods of cooling and sanitation of target items, particularly food products, food storage, and food transportation devices. A treating agent containing a sanitizing agent entrapped by or absorbed in or on a cooling agent is used when processing, transporting, displaying, or storing of target items. The treating agent can be used to chill and preserve target items, and while providing the added benefit of sanitizing the target item. This disclosure also discusses novel processes for using a treating agent to process, store, or package target items using a treating agent containing a cooling agent, such as solid carbon dioxide (“dry ice”), and a sanitizing agent, such as ozone.
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Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application is a continuation in part of and claims priority to U.S. application Ser. No. 10 / 632,232, filed Jul. 31, 2003, which is a non-provisional application claiming priority of U.S. Provisional application 60 / 404,635, filed Aug. 20, 2002, and U.S. Provisional application 60 / 459,398, filed Apr. 1, 2003. The entire contents of these applications are herby incorporated by these references.BACKGROUND

[0002] The protection of food from damage caused by microbes, spores, insects, and other similar sources, is a major concern. Each year, economic loss of food and labor, due to damage from such sources, is more than $100 billion. Currently, food items are preserved using a variety of methods, including refrigeration, fumigation with toxic chemicals, irradiation, biological control, heat exposure, and controlled atmosphere storage (a fruit industry technique that involves modifying the concentration of gases naturally present in the a...

Claims

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