Oxidation method and compositions therefor

Abstract

The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.

1 - 22 . (canceled)  
   
   
       23 . A method of treating a meat product to reduce a microorganism population in the meat product, the method comprising the steps of: 
 a) providing a two-part disinfecting system comprising a first part and a second part adapted to be mixed to yield an aqueous disinfecting composition wherein the first part comprises a chlorite and the second part comprises a sodium acid sulfate or a chemical moiety that provides the bisulfate ion in situ;    b) mixing the first part and the second part to form an aqueous disinfecting composition; and    c) applying to the meat product the resulting aqueous disinfecting composition;    wherein the disinfecting composition is applied in an amount and time sufficient to reduce the microorganism population.    
   
   
       24 . The method of  claim 23 , wherein the population reduction comprises at least one log 10 reduction in the microorganism population.  
   
   
       25 . The method of  claim 23 , wherein the population reduction comprises at least two log 10 reduction in the microorganism population.  
   
   
       26 . The method of  claim 23 , wherein the population reduction comprises at least three log 10 reduction in the microorganism population.  
   
   
       27 . The method of  claim 23 , wherein the population comprises a human pathogen.  
   
   
       28 . The method of  claim 23 , wherein the population comprises  Escherichia coli, Salmonella  spp.,  Campylobacter  spp.,  Bacillus  spp.,  Yersina  spp., or mixtures thereof.  
   
   
       29 . The method of  claim 23 , wherein the meat product is selected from a muscle meat including beef, pork, veal, buffalo or lamb.  
   
   
       30 . The method of  claim 23 , wherein the meat product is seafood including scallops, shrimp, crab, octopus, mussels, squid or lobsters.  
   
   
       31 . The method of  claim 23 , wherein the meat product is poultry including chicken, turkey, ostrich, game hen, squab or pheasant.  
   
   
       32 . The method of  claim 23 , wherein the chemical moiety is selected from the group consisting of potassium hydrogen sulfate, cesium hydrogen sulfate, and buffered sulfuric acid.  
   
   
       33 . The method of  claim 23 , wherein the chlorite is a metal chlorite.  
   
   
       34 . The method of  claim 23 , wherein the metal chlorite is an alkali or alkaline earth metal chlorite.  
   
   
       35 . The method of  claim 23 , wherein the metal chlorite is sodium chlorite or potassium chlorite.  
   
   
       36 . The method of  claim 23 , wherein the chlorite is present in the first part in an amount so that when combined with the second part it is present within the disinfecting composition at a concentration ranging from about 0.001% to about 2.0% by weight.  
   
   
       37 . The method of  claim 23 , wherein the acid is present in the second part in an amount so that when combined with the first part it is present within the disinfecting composition at a concentration ranging from about 0.001% to about 2.0% by weight.  
   
   
       38 . The method of  claim 23 , wherein the acid is present in the second part in an amount so that when it combined with the first part the pH of the disinfecting composition is from about 1 to about 4.  
   
   
       39 . The method of  claim 23 , wherein both the first part and second part are independently in the form of an aqueous solution, emulsion, microemulsion, cream, gel, solid block, tablet, powder, pellet, or prill.  
   
   
       40 . The method of  claim 23 , wherein the first part, the second part, or both the first and second parts further comprise an additional functional ingredient selected from the group consisting of chelating agents, additional acids, hydrotropes, thickening or gelling agents, additional antimicrobial agents, carriers, wetting or defoaming agents, foaming agents, builders, textual modifiers, film-forming agents, rheology modifiers, surfactants, flavoring aids, colorants, fragrances, skin conditioning agents, and mixtures thereof.  
   
   
       41 . The method of  claim 23 , wherein the disinfecting composition is applied to the meat product by means of a spray.  
   
   
       42 . The method of  claim 23 , wherein the disinfecting composition is applied to the meat product by means of a fog.  
   
   
       43 . The method of  claim 23 , wherein the disinfecting composition is applied to the meat product by means of a foam.  
   
   
       44 . The method of  claim 23 , wherein the disinfecting composition is applied to the meat product by applying in the form of a thickened or gelled solution.  
   
   
       45 . The method of  claim 23 , wherein all or part of the meat product is dipped inside disinfecting composition.  
   
   
       46 . The method of  claim 23 , wherein the solution comprising the disinfecting composition is agitated.  
   
   
       47 . The method of  claim 23  which further includes a vacuum treatment step.  
   
   
       48 . The method of  claim 23  which further includes steps of applying an activated light source to the said meat product.  
   
   
       49 - 54 . (canceled)