method to reduce bacterial load in meat or poultry and to reduce bacterial load in a cooler bath, and, cooler bath.

摘要

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