Electrostatic Antimicrobial Spray for Poultry Salmonella Reduction
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Solution Overview
Problem
Current methods for processing poultry fail to achieve zero tolerance for Salmonella contamination without affecting the desirable characteristics of the meat, such as appearance, taste, or aroma, and are costly despite using chemicals like acidified sodium chlorite and lactic acid.
Innovation Solution
A buffered blend of lactic and citric acids, applied in specific proportions and pH levels, is used as an antimicrobial agent in the poultry processing, employing electrostatic charging for enhanced application, reducing Salmonella incidence effectively without adverse effects on the meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical treatments like acidified sodium chlorite and lactic acid are used to reduce Salmonella, then Salmonella incidence is reduced, but the cost of processing increases and desirable characteristics of the meat (appearance, taste, aroma) are affected
Solution Approach 1:
The patent applies electrostatic charging to change the physical state and delivery mechanism of the antimicrobial agent. By charging the lactic acid solution, it creates an electrostatic field that enhances penetration and retention on poultry surfaces, improving Salmonella reduction efficacy while allowing lower concentrations that preserve meat quality characteristics.
Solution Approach 2:
The patent replaces conventional spray or dip application methods with electrostatic application. The electrostatically charged antimicrobial solution is applied using an electrostatic spray system that utilizes electrical fields rather than mechanical force, enabling more uniform and efficient coverage that reduces chemical requirements and minimizes impact on meat appearance and taste.
2Reliability
If higher concentrations of antimicrobial chemicals are used to achieve zero tolerance for Salmonella, then Salmonella incidence is reduced, but the cost increases and meat quality deteriorates
Solution Approach 1:
The electrostatic charging process changes the physical parameter of the antimicrobial solution, creating charged droplets that adhere more effectively to poultry surfaces. This enhanced delivery mechanism allows achievement of zero Salmonella tolerance at lower chemical concentrations, reducing both processing costs and negative impacts on meat quality.
Solution Approach 2:
The electrostatic field acts as an intermediary that enhances the interaction between the antimicrobial solution and the poultry surface. The charged particles are attracted to and retained on the surface more effectively, improving delivery efficiency and reducing the amount of chemical needed to achieve the desired antimicrobial effect.
3Ease of operation
If conventional spray or dip methods are used to apply antimicrobial agents, then application is simple, but coverage is uneven and efficacy is limited
Solution Approach 1:
The patent replaces mechanical spray or dip application with an electrostatic application system. The electrostatically charged solution is applied using electrical fields that automatically ensure uniform distribution and adhesion to the poultry surface, maintaining operational simplicity while dramatically improving coverage uniformity and antimicrobial efficacy.
Solution Approach 2:
The electrostatic field serves as an intermediary that mediates the application process, attracting charged antimicrobial particles to the poultry surface uniformly. This electrical field mechanism ensures consistent coverage regardless of surface geometry or orientation, overcoming the limitations of conventional mechanical application methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The citric and lactic acid blend significantly reduces Salmonella incidence by up to 90% without affecting the taste, smell, or color of the poultry, offering a more effective and cost-efficient solution than existing chemical treatments.
Implementation Method 1
The antimicrobial solution is electrostatically charged and applied to the carcass
Data Source
AI summary
A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.