Method of decontamination of food

• US 5,460,845 A
• Filed: 05/23/1994
• Issued: 10/24/1995
• Est. Priority Date: 08/14/1992
• Status: Expired due to Term

• Current Assignee: American Sterilizer Company (Steris Corporation)
• Original Assignee: American Sterilizer Company (Steris Corporation)
• Inventors: Mielnik, Thaddeus, Dalmasso, Joseph
• Primary Examiner(s): HEGGESTAD, HELEN F
• Application Number:
  US08/247,471
• Time in Patent Office: 519 Days
• Field of Search: 426/320, 426/321, 426/331, 426/335, 426/532, 426/539
• US Class Current: 426/320
• CPC Class Codes: A23B 7/144 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 7/157 Inorganic compounds
• CPC Class Codes: A23B 9/18 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 3/3409 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 3/358 Inorganic compounds

Abstract

A method and system of decontaminating the surface of food products including seeds, grains, nuts, spices, fruits and dried and dehydrated food with hydrogen peroxide vapor is provided.

Claims

1. A method of decontaminating a food product in a treatment chamber, comprising the steps of:

(a) dehumidifying the treatment chamber;

(b) exposing the food product in the treatment chamber to a vapor consisting essentially of hydrogen peroxide vapor and water vapor under a first vacuum, wherein the exposure is maintained for an amount of time effective to decontaminate the food product; and

(c) removing substantially all hydrogen peroxide vapor residue from the food product after the exposure to the vapor;

wherein the food product is selected from the group consisting of dried foods, dehydrated foods, and mixtures thereof.

2. The method according to claim 1, wherein the food product is selected from the group consisting of seeds, spices, nuts, grains, and mixtures thereof.

3. The method according to claim 1, wherein the first vacuum is about 38 mmHg.

4. The method according to claim 1, wherein the first vacuum is about 400-580 mmHg.

5. The method according to claim 1, which further comprises the step of exposing the food product to the vapor using a second vacuum, wherein the second vacuum is different than the first vacuum.

6. The method according to claim 5, wherein the second vacuum is lower than the first vacuum.

7. The method according to claim 6, wherein the first vacuum is about 38 mmHg and the second vacuum is about 400-580 mmHg.

8. The method according to claim 1, which further comprises the step of heating the treatment chamber to between about 45-50 degrees C. during the step of exposing the food product.

9. The method according to claim 1, wherein the food product is exposed to the vapor for a time period of from about 3 to 30 minutes.