Method for sterilization of campylobacter on whole-chicken slaughtering processing production line

A processing method and production line technology, applied in the direction of preserving meat/fish with acid, etc., can solve the problems of accelerated degradation and poor stability of inosinic acid, and achieve the effect of ensuring the freshness of the meat and the reasonable temperature range

Inactive Publication Date: 2015-01-07
YANGZHOU UNIV
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  • Application Information

AI Technical Summary

Problems solved by technology

However, like many other active substances, inosinic acid is less stable in acidic conditions and will accelerate degradation with increasing temperature

Method used

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  • Method for sterilization of campylobacter on whole-chicken slaughtering processing production line
  • Method for sterilization of campylobacter on whole-chicken slaughtering processing production line
  • Method for sterilization of campylobacter on whole-chicken slaughtering processing production line

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] single factor test

[0021] Firstly, conduct a preliminary screening of the organic acids allowed to be added in the "GB 2760-2011 Food Safety National Standard Food Additive Use Standard" issued by the Ministry of Health. Campylobacter jejuni in the same culture state were treated with different concentrations of organic acids in a 20°C water bath for 10 minutes. After the acid solution was discarded, the plates were counted, and the inhibitory rate of each organic acid on Campylobacter jejuni 11168 strain was calculated. The results showed that among acetic acid, citric acid and lactic acid, lactic acid had the best inhibitory effect on Campylobacter jejuni 11168 strain.

[0022] Using the control variable method, according to the inhibitory rate of lactic acid on Campylobacter jejuni 11168 strain, the three single factors (concentration, time, temperature) that affect the bacteriostatic effect of lactic acid were tested separately, and the best antibacterial interv...

Embodiment 2

[0024] Combination test

[0025] 1. factorial design

[0026] Define the highest and lowest values ​​for the three single factors and determine the three-level coding.

[0027] Table 1 Response surface analysis factors and levels

[0028]

[0029] 2. Test design

[0030] Using Box-Behnken Design (BBD) to design the experimental program, and based on this, 17 groups of experiments were carried out with the bacteriostatic rate and inosinic acid content as the response value, of which 5 groups were repeated experiments at the center point.

[0031] Table 2 Response surface analysis scheme and test results

[0032]

[0033] The operation of using the plate counting method to obtain the bacteriostatic rate is as follows: treat Campylobacter in the same culture state according to the three factors in Table 2, and immediately dilute the acid concentration in the bacterial suspension to less than 0.01% with PBS to terminate the reaction when the treatment time is up. ...

Embodiment 4

[0048] Validate predictions

[0049] In order to make the antibacterial rate and inosinic acid content as high as possible, according to the experimental results and the quadratic polynomial regression equation, the best experimental combination of various factors was obtained by using Design Expert 8.0 software: lactic acid concentration 0.19%, treatment time 17min, The processing temperature is 20.9°C. And the predicted values ​​of two response values ​​were obtained: the bacteriostatic rate was 98.619%, and the content of inosinic acid was 1.86781mg / g.

[0050] In order to judge the feasibility of the scheme, experiments were carried out on the whole chicken samples from the slaughterhouse to verify the accuracy of the predicted value. After the internal organs of the whole chicken are taken out, 20 chickens are randomly selected, marked, soaked in clean water with a lactic acid concentration of 0.19% at 20.9°C for 17 minutes, and then hung on the production line for spr...

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Abstract

The invention provides a method for sterilization of campylobacter on a whole-chicken slaughtering processing production line. The method can safely and effectively lower the quantity of the campylobacter on the surface of chicken, but not reduce the quality of the chicken. According to the method disclosed by the invention, lactic acid is adopted to process the whole chicken, wherein the optimal anti-bacterial conditions are as follows: the concentration of lactic acid is 0.19%, the soaking processing time is 17 minutes, and the soaking processing temperature is 20.9 DEG C. By adopting the method disclosed by the invention, the quantity of the campylobacter on the surface of the chicken processed by lactic acid reaches a lower level, and meanwhile the quality of the chicken is not influenced. Compared with the traditional disinfection method, the method is safer, more efficient and lower in influence on the chicken quality.

Description

technical field [0001] The invention belongs to the technology for reducing bacteria in meat products, in particular to the method for reducing campylobacter on the surface of chicken during slaughtering and processing. Background technique [0002] Campylobacter ( Campylobacter ) is an important food-borne pathogen worldwide. According to the monitoring data of the European Food Safety Authority, campylobacteriosis has been the most frequently reported zoonosis since 2005. The number of confirmed cases of campylobacteriosis worldwide showing a rapid upward trend. Campylobacter epidemiological studies have shown that handling or eating contaminated chicken products and their cross-contaminants is the most important route of human infection with Campylobacter. More than 90% of sporadic cases of Campylobacter infection in humans are due to consumption of fresh chicken and other poultry meat. [0003] Studies have shown that sodium hypochlorite is commonly used as a disinfec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/12
Inventor 焦新安黄金林宗晴杨文彬孙林
Owner YANGZHOU UNIV
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