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Removing method for pathogenic bacteria biological bacterial membrane on food stainless steel processing instrument surface

A technology for stainless steel and pathogenic bacteria, which is used in cleaning methods using liquids, chemical instruments and methods, cleaning methods and utensils, etc., and can solve problems such as corrosiveness, difficulty in penetration, and obstruction of cleaning agents.

Inactive Publication Date: 2018-12-28
宁波菲利特水处理科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The biofilm of pathogenic bacteria formed on the contact surface of food processing has a catastrophic impact on food safety. It is difficult to remove it completely by conventional cleaning methods. The remaining bacteria can develop into a new biofilm, forming a cross-contamination transmission center ; Compared with planktonic bacteria, biofilm bacteria have stronger tolerance to external sterilization and cleaning agents, and the extracellular secretions of biofilm have a certain hindering effect on cleaning agents, making it difficult to penetrate into biofilm Internal: Controlling and removing the formation of biofilms to reduce cross-contamination has always been a research hotspot in the field of food safety. At present, most of the commonly used cleaning methods are chemical bactericides combined with water cleaning. The control concept is still in the traditional mode, and the cleaning effect is not ideal. , the residual amount of biofilm is large, chemical cleaning agents are easy to make bacteria resistant, and at the same time bring greater corrosion to equipment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The stainless steel utensils and operating surfaces used in industrial poultry meat slaughtering, evisceration, segmentation and trimming processes are targeted for cleaning. In continuous industrial production, bacteria (including pathogenic bacteria) are easy to form on the surface of such utensils. Biofilm. Use HCl to prepare 50L of an aqueous solution with a pH of 5.0 to 6.0, quickly measure the solution with pH test paper, use a heating kettle or other heating equipment to raise the temperature of the aqueous solution after the pH is determined to between 35°C, and add 2kg of cellulose Enzyme R-10, fully stirred to prepare 40mg / mL cellulase cleaning solution, and set aside; weigh 75g of CTAB and add it to 50L of water, fully dissolve and mix, and prepare a CTAB cleaning solution with a mass concentration of 0.15% , standby; use the pressurized water spray equipment to spray the prepared cellulase cleaning solution on the operating surface as evenly as possible, or ...

Embodiment 2

[0023] Stainless steel knives used in homemade food processing in supermarkets or in hotel kitchens are targeted for cleaning. During long-term continuous use, bacteria can easily form biofilms on the surface of such utensils due to improper cleaning. Prepare 20L of hot water at a temperature of 40°C, adjust its pH to between 5.0 and 6.0 with HCl, quickly determine the pH of the solution with pH test paper, add 0.8kg of cellulase R-10, fully dissolve and mix to prepare 40mg / mL cellulase cleaning solution, for use; weigh 20g of CTAB and add it to 20L of water, stir and mix, and prepare a CTAB cleaning solution with a mass concentration of 0.1%, for use; soak the operating instruments in cellulase cleaning In the solution, after 1 hour of action, remove the utensils and soak them in CTAB cleaning solution for 0.5 h, then rinse the stainless steel utensils with clean water for 2 min, at this time, the bacterial biofilm on the surface of the stainless steel knives has been complet...

Embodiment 3

[0025] The stainless steel utensils and operating surfaces used in industrial poultry meat slaughtering, evisceration, segmentation and trimming processes are targeted for cleaning. In continuous industrial production, bacteria (including pathogenic bacteria) are easy to form on the surface of such utensils. Biofilm. Use HCl to prepare 50L of an aqueous solution with a pH of 5.0 to 6.0, and quickly measure the solution with pH test paper. Use a heating kettle or other heating equipment to raise the temperature of the aqueous solution after the pH is determined to between 45°C, and add 1.5kg of fiber Sulfase R-10, fully stirred and prepared into 30mg / mL cellulase cleaning solution, for later use; weighed 40g of CTAB and added to 50L of water, fully dissolved and mixed, and prepared into a CTAB cleaning solution with a mass concentration of 0.08% liquid, spare; use pressurized water spray equipment to spray the prepared cellulase cleaning solution on the operating surface as eve...

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PUM

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Abstract

The invention discloses a removing method for a pathogenic bacteria biological bacterial membrane on a food stainless steel processing instrument surface, and belongs to the field of food safety and sanitary inspection. The removing method comprises the following steps that firstly cellulase is dissolved in an acidic aqueous solution, and a cellulose cleaning solution is obtained; CTAB is dissolved in the aqueous solution, and a CTAB cleaning liquid is obtained; then the cellulose cleaning liquid is used for spraying and soaking the surface of the instrument equipment forming the biological membrane, and finally, the CTAB cleaning liquid is used for spraying and soaking the instrument equipment again; and the surface of the instrument equipment is washed by using clean water after soaking,so that the cellulase and the CTAB liquid remained on the surface of the instrument equipment can be completely removed. The removing method can thoroughly remove the biological bacterial membrane onthe surface of the food stainless steel instrument.

Description

technical field [0001] The invention belongs to the field of food safety and sanitation inspection, relates to the theory of biological enzyme degradation and cell surface charge, and develops a green, A safe and efficient method for removing bacterial biofilm on the surface of stainless steel processing equipment can comprehensively reduce cross-contamination and ensure food safety. Background technique [0002] Food-borne pathogenic bacteria have become the main hazard factors that cause food safety accidents worldwide, and more than 60% of food safety incidents are closely related to it every year, which has caused great harm to public health. Food-borne pathogenic bacteria Because of its wide range of pollution and great harm, it has received widespread attention worldwide. According to the tracking statistics of the European Food Safety Authority (EFSA), the US FDA and the China Foodborne Disease Surveillance Network, thousands of foodborne disease outbreaks occur every...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B08B3/02B08B3/08B08B13/00
CPCB08B3/02B08B3/08B08B13/00
Inventor 吕青锋金钟镐
Owner 宁波菲利特水处理科技有限公司
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