Method for reducing survival rate of salmonella on egg surface by ozonated water

A Salmonella, ozone water technology, applied in egg preservation, food preservation, food preparation, etc., can solve problems such as lack of research

Inactive Publication Date: 2008-11-05
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ozone generators are widely used in domestic and foreign drinking water, swimming water disinfection, medical equipment disinfection and fruit, fish

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1. Method for reducing the activation rate of Salmonella on the surface of eggs by ozone water under the condition of 0-5°C

[0012] Turn on the ozone generator so that the ozone concentration in the water medium whose pre-temperature drops to 0-5°C reaches 4 mg / L, then soak the eggs in ozone water for 10 minutes at 0-5°C, then take out the eggs, drench them and place them in Clean eggs with 0% survival rate of eggshell surface contamination Salmonella can be obtained by natural drying under clean conditions with a temperature of 20±5°C and a relative humidity of 30-50%.

Embodiment 2、20

[0013] Example 2, method for reducing the activation rate of Salmonella on the surface of eggs by ozone water under the condition of 20±5°C

[0014] Turn on the ozone generator so that the ozone concentration in the water medium at a temperature of 20±5°C reaches 4mg / L, then soak the eggs in the ozone water for 10 minutes at room temperature, then take out the eggs, drain the water and place them at a temperature of 20±5°C, relatively Natural drying under clean conditions with a humidity of 30% to 50% can make the eggshell surface contamination salmonella survival rate drop to more than 90%.

Embodiment 3、30

[0015] Example 3, method for reducing the activation rate of Salmonella on the surface of eggs by ozone water under the condition of 30±5°C

[0016] Turn on the ozone generator so that the ozone concentration in the water medium at a temperature of 20±5°C reaches 6mg / L, then soak the eggs in the ozone water for 10 minutes at 30±5°C, then take out the eggs, drain the water and place them at a temperature of 20±5°C 5 DEG C, relative humidity below 30% to 50% under clean conditions and natural drying can be prepared eggshell surface contamination Salmonella survival rate is reduced to more than 90%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses specific methods such as raw material request, aqueous medium request, ozone water temperature and immersion time, etc. of a technical method for reducing survival percentage of salmonella on the surfaces of eggs by ozone water. The eggs to be processed in the invention are produced by healthy chicken group without salmonella disease and the eggs are fresh eggs with a guarantee period of no more than 7 days. The aqueous medium for preparing the ozone water meets the national NY5028-2001 water quality requirement for processing water of pollution-free food poultry product. When an ozonizer is used for preparing the ozone, the performance of the ozonizer can ensure the ozone concentration in the prepared ozone water to achieve above 4mg/L under the condition of 0 to 30 DEG C. The ozone concentration of ozone water which can reduce the survival percentage of the salmonella on the surfaces of the eggs by above 90 percent is higher than 2mg/L with the optimum temperature of 0 to 5 DEG C. Under the condition of 0 to 30 DEG C, the eggs are soaked in the ozone water with the ozone concentration of above 2mg/L for 10 minutes and then taken out; under the clean condition with the temperature of 20 plus or minus 5 DEG C and the relative humidity of below 30 to 50 percent, the eggs are treated with natural drying or air seasoning and packaged, and then the egg product, the survival percentage of the salmonella on the surface of which being reduced by above 90 percent, is obtained. The methods of the invention can be used for improving the safe mass of the eggs and have broad application value.

Description

technical field [0001] The invention relates to a technical method for reducing the survival rate of Salmonella bacteria on the surface of eggs by ozone water and improving the safety and quality of eggs. Background technique [0002] Salmonella has many types and is widely distributed, and is an important pathogen of zoonotic diseases. Salmonellosis caused by it is one of the most frequently reported foodborne diseases in both developed and developing countries. In my country, Salmonella food poisoning accounted for as high as 70% to 80% of bacterial food poisoning. In view of this, how to prevent and eliminate food Salmonella contamination has always been an important issue of great concern to governments all over the world. Meat, eggs, milk and other livestock products contain a variety of rich nutrients, which are very suitable for the growth and reproduction of Salmonella, and are the main products that cause Salmonella poisoning. Since Salmonella is a common pathogen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B5/18A23L1/015A23L5/20
Inventor 孙宝忠贾英民刘俊梅赵玉佩李海鹏种京华于辉马晓燕马爱进张守勇
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap