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Method for decontaminating microorganisms on surface of fresh meat by performing ultrasonic treatment

A microbial contamination, ultrasonic technology, applied in the reduction of bacteria on the surface, the cavitation effect and mechanical effect of ultrasonic to reduce microbial contamination on the surface of fresh meat, can solve the problem that no research has provided the basis for ultrasonic application, and the specific conditions have not yet been clarified , Ultrasonic sterilization effect is not obvious, etc.

Inactive Publication Date: 2012-01-11
QINGDAO AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, in the U.S. patent " the method (CN1031931A) of the bacterium on the control chicken carcass " in 1989, also have the report about ultrasonic application, but this patent is a kind of method of controlling the Salmonella on the meat carcass in processing, utilizes Carcasses are treated with an acidic solution of an anionic phosphate or sulfonate surfactant. Ultrasound is only an auxiliary treatment method, and the specific conditions for its application are not yet clear.
[0008] Based on research at home and abroad, ultrasonic treatment is mostly only in the laboratory research stage, and the research mainly focuses on the bactericidal effect of ultrasonic waves, but the test proves that the bactericidal effect of ultrasonic waves alone is not obvious
At present, ultrasonic treatment has not been applied to the decontamination of microorganisms on the surface of fresh meat, and no research has provided the application basis and specific application methods of ultrasonic in large-scale fresh meat processing

Method used

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Effect test

Embodiment 1

[0023]Embodiment 1 The present invention is the method for decontaminating pork surface microorganisms by ultrasonic treatment

[0024] (1) Pork is transported into the ultrasonic processor: 50 kg of pork after segmentation is transported into the ultrasonic processor through the transportation of the production line.

[0025] (2) Ultrasonic treatment: 100 kilograms of tap water (adding 20 ppm sodium hypochlorite to the tap water) after ultrafiltration sterilization treatment and circulating flow is passed into the ultrasonic processor as the medium solution of ultrasonic treatment. The pork is submerged in the medium solution, set the frequency of the ultrasonic processor to 40kHz, and the power to 300w, and process for 10min.

[0026] (3) Inspection of microbial decontamination effect on pork surface: Under sterile conditions, the total number of colonies is determined according to the national standard GBT4789.17-2003 Food Hygiene Microbiology Inspection Carnal Meat Product...

Embodiment 2

[0028] Embodiment 2 The present invention is a method for decontaminating beef surface microorganisms by ultrasonic treatment

[0029] (1) The beef is transported into the ultrasonic processor: 50 kg of beef after segmentation is transported into the ultrasonic processor through the transportation of the production line.

[0030] (2) Ultrasonic treatment: 100 kilograms of tap water (adding 40 ppm sodium hypochlorite in the tap water) after ultrafiltration sterilization and circulating flow is passed into the ultrasonic processor as the medium solution of ultrasonic treatment. The beef is immersed in the medium solution, set the frequency of the ultrasonic processor to 40kHz, and the power to 300w, and process for 15min.

[0031] (3) Inspection of microbial decontamination effect on beef surface: Under sterile conditions, the total number of colonies is determined according to the national standard GBT4789.17-2003 Food Hygiene Microbiology Inspection Carnal Meat Products Inspec...

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Abstract

The invention relates to a novel method for decontaminating microorganisms on the surface of fresh meat by performing ultrasonic treatment. The method comprises the following steps of: soaking fresh meat of which the surface contains a certain quantity of microorganisms (106cfu / g) into circularly flowing tap water (into which 20-100 ppm of sodium hypochlorite or chlorine dioxide can be added) which is subjected to ultrafiltration and degerming treatment by using the cavitation effect and mechanical effect of ultrasonic waves; and treating with an ultrasonic treatment device (of which the power range is 0-3,000w) under the constant-temperature condition (0-25 DEG C) in a certain frequency range (20-100 kHz) for a certain period of time (0-30 minutes), so that the aim of reducing the microorganisms on the surface of fresh meat to 102-103cfu / g is fulfilled. The treatment method is simple, environmentally friendly and sanitary; and according to the method, time is saved, and pollution of the microorganisms on the surface of fresh meat can be lowered effectively.

Description

technical field [0001] The invention relates to a method for decontaminating microorganisms on the surface of fresh meat by ultrasonic treatment, belongs to the field of processing technology, relates to the technology of reducing bacteria on the surface of fresh meat, and especially relates to the use of ultrasonic cavitation effect and mechanical effect to reduce fresh meat A method of microbial contamination of surfaces. Background technique [0002] During the processing of fresh meat, due to the cross-contamination of the fresh meat by the microorganisms on the surface of the slaughtered animals, the microorganisms on the surface of the fresh meat often exceed the microbial standards stipulated by the state. After fresh meat is contaminated by microorganisms, food-borne diseases and food spoilage are the most important factors affecting food safety. In order to reduce the number of main microorganisms in the final fresh meat products and ensure the safety of fresh meat...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/015A23L1/025A23L13/00A23L5/20A23L5/30
Inventor 孙京新黄明周光宏徐幸莲刘新玲
Owner QINGDAO AGRI UNIV
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