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Use of iodine-containing compositions for pathogen reduction during food processing

An antibacterial composition, food technology, applied in the direction of food preservation, preservation of meat/fish with chemicals, applications, etc., can solve the problems of increasing the capital and production cost of processing facilities, reducing the quality of processed food, etc.

Inactive Publication Date: 2015-06-10
DELAVAL HLDG AB
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemical washes are more effective than aqueous washes at controlling contamination, most chemical washes are formulated to contain harsh antimicrobial agents, such as acids and ammonia compounds, which can degrade the quality of the food being treated
Additionally, many chemical lotion formulations require on-site mixing, which, along with the operational safety measures required to work with such materials, adds capital and production costs to processing facilities

Method used

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  • Use of iodine-containing compositions for pathogen reduction during food processing
  • Use of iodine-containing compositions for pathogen reduction during food processing
  • Use of iodine-containing compositions for pathogen reduction during food processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the preparation of several antibacterial compositions

[0044] Table 1 below summarizes the composition of exemplary antimicrobial concentrates suitable for use in the present invention. The preparation of this concentrate is described below.

[0045] Table 1: Composition of antimicrobial concentrates

[0046]

[0047] *Ethylene oxide-propylene oxide block copolymer nonionic surfactant

[0048] About 90% of the total tap water is pumped into the mixing tank. Adjust the tank heater to maintain the temperature of the mixture between 48°C and 55°C. Turn on the mixer in the jar and mix the contents of the jar on medium speed. No circulation pump is used. Next, PLURONIC P-105 surfactant (commercially available from BASF) was added to the mixture, and the mixture was stirred until a solution was formed. Next, turn on the scrubber and add sodium chloride to the mixture. The solution temperature was maintained between 48°C-55°C, and if the mixture temper...

Embodiment 2

[0055] Example 2: Effect of Antimicrobial Composition on Organosensory Properties of Beef Samples

[0056] Several small beef samples containing both lean and fatty tissue were cut and completely immersed in separate baths of Compositions 1, 2, 4 and 6. The samples were soaked at 30°C for 1 minute. Each beef slice was then removed from the solution and the samples were inspected visually. No adverse changes in color, texture or odor were observed for any of the samples. Therefore, it was concluded that treatment with any of Compositions 1, 2, 4 and 6 did not result in adverse organoleptic effects of lean or fat of the beef samples.

Embodiment 3

[0057] Example 3: Effect of Antimicrobial Composition on Organosensory Properties of Poultry

[0058] A separate water bath comprising compositions 1, 3 and 5 was cooled to a temperature between 4°C and 5°C. Whole chicken carcasses that had been dehaired, scalded, eviscerated (including head and feet removed), and pre-chilled were placed in each bath and soaked. Control chickens were placed in a cooling bath of purified water not containing any antimicrobial composition. After 2 hours, the samples were removed from the bath and inspected visually. None of the samples developed a significant iodine odour, and no discoloration was observed in either the control chickens or the chickens soaked in Composition 5 (5 ppm iodine). Very slight yellowing occurred on some of the feather follicles of chickens treated with Composition 3 (10 ppm iodine), and the skin and feather follicles of chickens treated with Composition 1 (25 ppm iodine) showed yellow staining. However, no staining ...

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PUM

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Abstract

Antimicrobial compositions and methods of using the same for controlling microbial contamination on various foodstuffs during processing are provided. The antimicrobial composition includes a relatively low concentration of active iodine as the antimicrobial agent, but achieves a high efficacy when applied directly to the foodstuff being processed. The present invention can be carried out during processing of meat, poultry, fish, seafood, and even produce with little or no reduction in quality of the final edible product.

Description

technical field [0001] One or more embodiments of the invention relate generally to the field of reducing pathogens during the processing of food ingredients. More specifically, embodiments of the invention relate to methods of reducing microbial contamination of animal and plant-based materials that are processed to provide edible food products. Background technique [0002] Microbial contamination control is a primary concern in the food processing industry. Constrained by stringent regulatory requirements and consumer demands, plant operators have long sought to reduce or eliminate harmful and undesirable microorganisms such as Escherichia coli, Salmonella, Listeria effective method for monocytogenes)) without adversely affecting the quality of the finished product. Methods for controlling microbial contamination of food during processing include exposing food surfaces to water or chemical washes to reduce microbial content and / or prevent microbial growth. Although che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/02
CPCA23L3/3463A23B4/02A23B4/20A23B4/24A23L3/358A23B7/157A23V2002/00
Inventor C.马托伊斯T.利斯特R.西门扎
Owner DELAVAL HLDG AB