Novel method of sanitizing food products and other target items
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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
Inactive Publication Date: 2005-12-15
AIR LIQUIDE AMERICA INC
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[0010] This invention addresses the need to cool and sanitize equipment, devices, and food or food products. The process uses a treating agent that contains a cooling agent for
Problems solved by technology
The primary problem regarding food spoilage in public health is microbial growth.
If pathogenic microorganisms are present,, then growth can potentially lead to food-borne outbreaks, and significant economic losses.
Not all of the currently available technologies can deliver an effective reduction of microorganisms, and at the same time, prevent product, or environmental degradation.
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[0017] The current invention provides a process and product for cooling and sanitizing a target item by using a treating agent that contains a cooling agent for cooling the target item, and a sanitizing agent to reduce microbial growth on and in the target item. The current invention is particularly useful for processing, transporting, or storing a food product.
[0018] As used herein, the phrase “target item” refers to equipment, devices, food products, pharmaceutical products, or other items that are in need of sanitation, preserving, or otherwise protecting from or treated for pathogenic microorganisms.
[0019] As used herein, the phrase “food or food product” generally refers to all types of foods, including, but not limited to, meats, including ground meats, poultry, seafood, produce including vegetables and fruit, dry pasta, meats, poultry, seafood, produce including vegetables and fruit, dry pasta, breads and cereals, and fried, baked or other snack foods. The food may be in so...
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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.
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...
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Application Information
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