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Abstract

A process for removal of bacteria such as Salmonella from fresh poultry and other meats involves contact of the carcass or carcass pieces with an aqueous solution preferably containing about 0.001% to about 0.2% by weight of a metal chlorite and sufficient acid to adjust the pH of the solution from about 2.2 to about 4.5, to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the total amount of chlorite ion concentration in the solution, and to minimize chlorine dioxide generation and associated discoloration of the meat. Preferred acids are selected such that, when mixed into a 0.1% by weight sodium chlorite solution to adjust the pH to about 2.95 and held for 30 minutes at about 25.degree. C., no more than about 2 ppm chlorine dioxide are generated. In some embodiments, preferred acids are strong inorganic acids such as phosphoric, hydrochloric or sulfuric acid. Preferred metal chlorites are alkali metal chlorites such as sodium or potassium chlorite. The meats are dipped in and/or sprayed with the solution, which may optionally contain food-grade wetting or thickening agents.

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