Abstract: An acidic cleaning composition and related methods of use for rapidly cleaning and sanitizing hard contact surfaces in the food and beverage industry. The acidic cleaning composition includes a concentrated acidic solution, a strong oxidizer, a surfactant, a suitable solvent and/or sufficient quantities of water. The acidic cleaning composition rapidly removes soils from food and beverage contact surfaces such as, for example, brewing vats and kegs, without requiring CO2 be removed from the brewery vessel. The acidic cleaning composition can be in a concentrated form for dilution with additional dilution water at ambient or faucet temperature as opposed to requiring the use of “hot” water. The acidic cleaning composition is free-rinsing leaving essentially no residue on the contact surface. The surfactant provides low-foam properties so as to avoid cavitation and damage within a pump assembly.

Abstract: An air sanitation apparatus capable of providing an antimicrobial agent in the form of a gas or mist into the air lines that feed into a processing tank for air agitation of the contents in the processing tank, the air sanitation apparatus capable of being operably coupled to an air supply header that uses a plurality of air supply tubes connecting the air supply header. The source of compressed air passing through the air sanitation apparatus having a microbial load decreased using photohydroionization and the antimicrobial agent.

Abstract: An acidic cleaning composition and related methods of use for rapidly cleaning and sanitizing hard contact surfaces in the food and beverage industry. The acidic cleaning composition includes a concentrated acidic solution, a strong oxidizer, a surfactant, a suitable solvent and/or sufficient quantities of water. The acidic cleaning composition rapidly removes soils from food and beverage contact surfaces such as, for example, brewing vats and kegs, without requiring CO2 be removed from the brewery vessel. The acidic cleaning composition can be in a concentrated form for dilution with additional dilution water at ambient or faucet temperature as opposed to requiring the use of “hot” water. The acidic cleaning composition is free-rinsing leaving essentially no residue on the contact surface. The surfactant provides low-foam properties so as to avoid cavitation and damage within a pump assembly.

Abstract: A process for reducing the bacterial count on a four-legged animal, poultry animal, carcass of such animals, or meat or processed meat products of such animals, during processing, such reduction using a solution comprising a N,N?-dichloro-5,5-dialkylhydantoin, a N,N?-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof, and in some preferable aspects 1,3,-dichloro-5,5,-dimethylhydantoin, 1,3-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof.

Abstract: A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.

Abstract: A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.

Abstract: A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.

Abstract: A carcass washing cabinet having a plurality of spray arbors having a desired spray performance, which can rinse a carcass side with a reduced fluid flow rates through the spray arbors. The reduced fluid flow rates and increased pressure reduces volumes of water and/or other rinsing chemicals as well as by treating lower volumes of liquid waste that are generated by the carcass wash cabinets. Methods of rinsing carcasses with an apparatus having the plurality of arbors with high pressure nozzles and lower flow rates reduces water and/or chemical consumption without affecting microbial load reduction.

Abstract: Rotating spray systems and related methods for enhancing spray performance can include one of more rotating spray assemblies formed of a plurality of individual, linear distribution manifolds to define a rotary cage. The rotary cage is fluidly coupled to a rotating distribution block on a distribution valve, with each linear distribution manifold being fluidly coupled to one of a plurality of distribution conduits defined in the rotating distribution block. The distribution valve further includes a fixed distribution block having an arcuate aperture defined therein. The rotating distribution block rotates relative to the fixed distribution block to individually and sequentially engage each distribution conduit with the arcuate aperture.

Abstract: A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.

Abstract: A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.

Abstract: Sanitation systems for treating an airstream, such as disinfection, sterilization, and/or deodorization, by ionization are disclosed. In embodiments, the air sanitation system is disclosed having an inlet and an outlet with a plenum between them. An ultraviolet (UV) light source is arranged within the plenum and provides UV light to an area of the plenum. A hydrated quad-metallic catalyst having a desiccant is disposed in the area, and a nebulizer is arranged between the inlet and the UV light source. The nebulizer can provide a nebulized agent within the plenum, and the UV light can generate reactive oxygen species, such as hydroxyl radicals, from water captured by the desiccant or from the nebulized agent.

Abstract: It has been discovered that precise control of relative humidity within the Spray Chill rooms of meat processing facilities can help control carcass water weight loss. Through the use of a specially designed air wash system this loss can be controlled. As an additional beneficial effect of this process, it has been proven that a significant reduction of airborne bacteria can be seen through the application of proper air wash sump chemistry through the specialized process. Further to this development, and in combination with the proper sump chemistry humidifying system, continual cleaning of the process air and internal areas of the air handler as well as the filter and fill materials is seen, allowing for a continual cleansing of the system while delivering sanitized air and providing high room humidity for the control of water loss during the carcass chilling operation and the reduction of airborne bacteria in the spray chill room or any meat storage area.