Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: Apparatus and methods for pasteurizing food product are provided. The apparatus includes a cabinet enclosing the food product as it is transported from upstream to downstream through a series of processing zones including a pre-condensing zone, a pre-heating zone, a pasteurizing zone, a post-heating zone, and a post-condensing zone. In use, the food product is conveyed through the series of processing zones, which together function to efficiently and effectively heat and apply pasteurizing steam to the surfaces of the product to kill bacteria, while at the same time managing migration of steam from the pasteurizing zone and preventing steam from migrating out of the cabinet into the surrounding area.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.