阅读说明：本技术 肉的处理 (Treatment of meat ) 是由 S·库马尔 J·J·A·M·韦尔海岑 P·普里塔瓦尔达尼 于 2018-09-11 设计创作，主要内容包括：本发明涉及肉制品的微生物安全。具体而言,提供了新的添加剂以有效地减少肉制品上或肉制品中的病原细菌,例如产生志贺毒素的大肠杆菌(STEC)。发明人发现,非离子表面活性剂和有机酸的组合在减少肉制品中的这些和其他病原细菌方面特别有效。发现添加增稠剂可进一步增强组合物消除这些病原细菌的效力。本发明提供了这些肉类防腐组合物,使用这些组合物处理肉类的方法,这些组合物的相关用途,以及由此获得的肉制品。(The present invention relates to microbial safety of meat products. In particular, new additives are provided to effectively reduce pathogenic bacteria, such as shiga toxin producing escherichia coli (STEC), on or in meat products. The inventors have found that the combination of a non-ionic surfactant and an organic acid is particularly effective in reducing these and other pathogenic bacteria in meat products. It was found that the addition of a thickening agent further enhances the effectiveness of the composition in eliminating these pathogenic bacteria. The present invention provides such meat preservative compositions, methods of treating meat using such compositions, uses relating to such compositions, and meat products obtained thereby.)