Other

Kent S Barta

Jerome Gross

A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bactericidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever renewed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.

Meat carcass sanitizing process

A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

Attachment inhibition of meat spoilage organisms to meat

The present invention provides a method and apparatus for microscopic examination of samples containing bacteria in low numbers and which require precise staining procedures for visualization and counting. A slide has a filter assembly through which the bacterial suspension is filtered onto a filter membrane. A chamber adjacent to said filter, by sliding, delivers to the filter surface with simultaneous mixing, an optimum amount of bacterial dye at the proper concentration. The upper portion of the sliding chamber then fits over the filter membrane to form an incubation chamber. After incubation, the bacteria so stained are easily washed and conveniently further prepared for microscopic inspection. By use of this method and apparatus, all of the complex steps of the fluorescent antibody technique can be simply performed.

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St. Louis, MO, United States of America

Kent S Barta