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Advanced Technologies for Reduction of Microorganisms and Particulate Matter in Food Processing

Hernlem, Bradley; Huxsoll, Charles; Robertson, George; Tsai, Lee
USDA - Agricultural Research Service
Start date
End date
  1. Develop safe and efficient methods for disinfecting food processing waters, including methods for analyzing for disinfectant chemicals;
  2. 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
  3. 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.

REPLACED: 5325-42000-016-00D.
Funding Source
Agricultural Research Service
Project number
Bacterial Pathogens
Meat, Poultry, Game