A method of produce washing using a short-term wash device. The method of produce washing includes processing a product through the short-term wash device followed by a wash device, applying a short-term wash treatment using the short-term wash device to the product such that the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and applying a wash treatment using the wash device to the product such that the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time, wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

A method of produce washing using a short-term wash device. The method of produce washing includes processing a product through the short-term wash device followed by a wash device, applying a short-term wash treatment using the short-term wash device to the product such that the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and applying a wash treatment using the wash device to the product such that the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time, wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Methods and related apparatus for providing a chemical intervention processing solution for use within processing tanks. Processing tanks can include side streams or ancillary systems for generating the chemical intervention processing solution that can then be introduced into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form the chemical intervention processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The chemical intervention processing solution can also be provided by a venturi injector that combines processing water and an antimicrobial agent and/or an alkaline agent outside of the processing tank. The processing solution can be used for various food processing applications.

Methods and related apparatus for providing a chemical intervention processing solution for use within processing tanks. Processing tanks can include side streams or ancillary systems for generating the chemical intervention processing solution that can then be introduced into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form the chemical intervention processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The chemical intervention processing solution can also be provided by a venturi injector that combines processing water and an antimicrobial agent and/or an alkaline agent outside of the processing tank. The processing solution can be used for various food processing applications.

A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O.sub.2)/carbon dioxide (CO.sub.2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O.sub.2)/carbon dioxide (CO.sub.2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).