Shelf life extension for commercially processed poultry/fowl and seafood products using a specialized hydrogen peroxide

摘要

Shelf life of commercially processed poultry and seafood can be extended by introducing food grade H.sub.2 O.sub.2 and food grade surface active agents into the chiller water to wash off bacteria on the surface of the food product. The agents are alkylaryl sulfonates, sulfates, sulfonates of oils and fatty acid, sulfate of alcohols and sulfosuccinates.