| abstract |
Described is a method of sanitizing meat product using aqueous streamsnhaving an antimicrobial composition added to the stream. Preferably, thenantimicrobial composition includes a mixture of one or more carboxylic acidsnhaving up to 18 carbon atoms and one or more peroxycarboxylic acids having up ton12 carbon atoms, preferably a mixture of a C 2 -C 4 peroxycarboxylic acid and a C 8 -C 12 nperoxycarboxylic acid. Also described is a novel antimicrobial composition adaptednfor sanitizing meat product containing a mixture of one or more C 2 -C 4 nperoxycarboxylic acids and one or more C 8 -C 12 peroxycarboxylic acids and an alpha-hydroxynmono- or dicarboxylic acid. |