公开(公告)号：US20130078339A1

公开(公告)日：2013-03-28

申请号：US13245975

申请日：2011-09-27

申请人： Caitlin Elizabeth Trahan ,  Justin Wade Shimek ,  Kirin Basra ,  Kirsten O'Brien ,  Karim Nafisi-Movaghar

发明人： Caitlin Elizabeth Trahan ,  Justin Wade Shimek ,  Kirin Basra ,  Kirsten O'Brien ,  Karim Nafisi-Movaghar

IPC分类号： A23L3/3454 ,  B65D85/00 ,  A23L3/015

CPC分类号： A23L3/0155 ,  A23L3/3508 ,  A23L3/358

摘要： The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

摘要翻译： 本公开涉及以减少食品中人或其他动物病原体的负荷的方式处理食品如全部或切割蔬菜或水果或肉类的方法，优选不显着改变其外观，其一种或多种感官 属性或这些的某些组合。 该方法包括使食物与诸如酸性溶液的病原体流体（优选减压）接触，然后对食品进行HPP处理。 以这种方式处理的食品可以在存在调味汁的情况下或在基本上不存在液体的情况下在病原体流体的存在下包装。 如本文所述处理的包装食品相对于未经处理的食品表现出有益的性质，例如保留味道，外观和质地，延长保质期。