- Hernlem, Bradley; Huxsoll, Charles; Robertson, George; Tsai, Lee
- USDA - Agricultural Research Service
- Start date
- End date
- Develop safe and efficient methods for disinfecting food processing waters, including methods for analyzing for disinfectant chemicals;
- Reduce the need for excess chlorine or chlorine dioxide by developing new methods for sterilization or pasteurization of food surfaces e.g., poultry, potato, etc.; and
- Reduce the microbial contamination in process fluids e.g., in poultry chillers and chiller brines, by new technologies, and systems of technologies for the removal of the contaminants.
- More information
Achieve objective 1 by developing rigorous analytical methods that identify all active chemical species in food process fluids utilizing a combination of amperometric titration, ion-chromatography, capillary electrophoresis and ion selective membranes.
Achieve objective 2 by developing new atmospheric, gas-phase application methods optimizing disinfection through control of environmental parameters such as temperature and concentration.
Achieve objective 3 by invention and development of filtration, flotation, and electrolysis technologies alone or in combination, and through optimization of solution pH, ionic strength, flotation chemicals, and gas gas generation.
- Funding Source
- Agricultural Research Service
- Project number
- Bacterial Pathogens
- Meat, Poultry, Game