A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A washing bucket has a container having an interior defined by wall and a bottom, a fluid inlet affixed to the wall of the container so as to communicate with the interior of the container in order to deliver a fluid into an interior of the container, and a connector affixed to the fluid inlet at an end exterior of the container. The fluid inlet is positioned adjacent to a bottom of the container. The connector is adapted to allow a hose or a conduit to be connected to the fluid inlet. A pipe is connected to the fluid inlet. The pipe has a plurality of apertures adapted to direct the fluid from the fluid inlet into the interior of the container. The pipe extends generally vertically upwardly from the fluid inlet.

A method of reducing microbial contaminant comprises contacting the poultry, the surfaces used in processing poultry, or both with a synergistic antimicrobial composition during poultry processing. The method may provide an antimicrobial intervention that passes the FSIS antimicrobial reduction performance standards with nBPW as neutralizer, without any carry over after neutralization. In the first aspect, the synergistic antimicrobial composition comprises a peroxycarboxylic acid, a carboxylic acid, an anionic surfactant, and water. In the second aspect, a synergistic antimicrobial composition comprises a quaternary ammonium salt, a carboxylic acid, and water. In the third aspect, the synergistic antimicrobial comprises a quaternary ammonium salt, a peroxycarboxylic acid, and water.

A food processing facility having application apparatus located within the interior space of the food processing facility for applying a PAA solution to food, a mixing container for containing a PAA solution having a PAA solution concentration, with the mixing container connected to the application apparatus for delivering the PAA solution to the application apparatus, and a PAA gas sensor, located within the interior space, for sensing a PAA airborne concentration. An actuation control system connected to the PAA gas sensor is adapted to receive a measure of the PAA airborne concentration and, when the measure of the PAA airborne concentration exceeds a reference value, changes one or more of the PAA solution concentration of the PAA solution in the mixing container, the flow rate of the fresh air ventilation system, and the flow rate of the exhaust air system.

A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100 F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.

An apparatus for cleaning game, fruit, vegetables, fish, or crustacea in a container has a pipe and a connector connected to the pipe adjacent one end of the pipe. The pipe has a plurality of apertures formed in spaced relation to each other along a length of the pipe. The pipe is adapted to extend generally vertical within the container. The plurality of apertures are adapted to direct a flow of water in a generally cyclonic path in the container. The connector is adapted to introduce water into and through the pipe from a water hose or a conduit. A fastener is affixed to the pipe or the connector so as to removably affix the pipe to the a container. A spacer is affixed to the pipe so as to position the pipe a distance away from a wall of the container.

An apparatus for cleaning crustacea or game has a container, a pipe positioned adjacent to a wall of the container, and a connector fluidically connected to the pipe adjacent a lower end of the pipe and having a portion extending outwardly of the wall of the container. The pipe has a plurality of apertures adapted to direct a flow of water toward a portion of the wall spaced from the pipe such that the flow of water creates a cyclonic path in the container. The pipe extends generally vertically adjacent to the wall of the container. The plurality of apertures are formed in spaced relation to each other along a length of the pipe. A drain is affixed through a wall of the container adjacent to the bottom of the container.

The present invention relates to a machine (M) for conveying fowl giblets (not shown) that is provided with an input belt (M1) for conveying fowl giblets (not shown) to a cleaning system (S) and an output belt (M2) for conveying fowl giblets (not shown) away from the cleaning system (S), said giblets being moved onto the output belt (M2) by a collection and distribution device (M3). The machine (M) includes an assembly (5) for tensioning the belts (M1 and M2) between a stretched position, a working position and a retracted position for cleaning. The invention also relates to a method for conveying fowl giblets (not shown).

A method treats a food product for increasing the weight of the food product. The food product is an animal carcass, poultry, meat, seafood or parts thereof. The method includes introducing nano-bubbles (NB) into water or an aqueous solution to provide NB-comprising water and contacting the food product with NB-comprising water for a time sufficient to increase the weight of the food product.

The present invention relates to a system (S) for conveying fowl giblets (not shown) that is installed in a machine (M) for processing fowl giblets (not shown) to clean said giblets (not shown). The system (S) includes a station (1) for guiding giblets (not shown) against a cleaning assembly (2), both of which are simultaneously moved by a movement assembly (4) so that the guide station (1) continuously shakes and presses the giblets (not shown) against the cleaning assembly (2), the movement of said station removing residual parts from the giblets (not shown) passing through the system (S).