Methods of reducing or eliminating pathogenic bacteria

Abstract

Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.

What is claimed is: 
     
         1 . A method of killing pathogenic bacteria, the method comprising contacting the pathogenic bacteria with a solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. 
     
     
         2 . The method of  claim 1 , wherein the pathogenic bacteria is  Salmonella, Escherichia coli , or a combination thereof. 
     
     
         3 . The method of  claim 1 , wherein the pathogenic bacteria is present on a meat. 
     
     
         4 . The method of  claim 3 , wherein the meat is poultry. 
     
     
         5 . The method of  claim 1 , the solution consisting essentially of the lactic acid and the citric acid. 
     
     
         6 . A method of reducing pathogenic bacteria contamination on meat, the method comprising treating the meat with a solution of PURAC CL 21/80, wherein the solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. 
     
     
         7 . The method of  claim 6 , wherein the pathogenic bacteria is  Salmonella, Escherichia coli , or a combination thereof. 
     
     
         8 . The method of  claim 6 , the solution consisting essentially of the lactic acid and the citric acid. 
     
     
         9 . A method of killing  Salmonella , the method comprising contacting the  Salmonella  with a solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. 
     
     
         10 . The method of  claim 9 , wherein the  Salmonella  is present on a meat product. 
     
     
         11 . The method of  claim 9 , the solution consisting essentially of the lactic acid and the citric acid.