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Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats

A technology of metal chlorite and lactic acid, applied in the preservation of meat/fish, preservation of meat/fish with acid, preservation of meat/fish with liquid, etc., can solve the problem of low disinfection degree

Inactive Publication Date: 2003-02-05
ALCIDE CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It has been found that when a chlorite / chlorous acid solution is applied as a spray to the surface of red meat and poultry carcasses, the degree of disinfection achieved is significantly lower than that achieved by immersion

Method used

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  • Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats
  • Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This example illustrates the effect of spraying poultry carcasses with a solution of sodium chlorite activated with citric acid, at a concentration of 0.12%, in comparison with non-sprayed carcasses, wherein the content of citric acid was optimized by following the teachings of the present invention To produce enhanced antimicrobial activity, the antimicrobial activity is determined by measuring the content of (1) total aerobic microorganisms, (2) Escherichia coli and (3) total Escherichia coli (except Escherichia coli).

[0034] Experiments were carried out with a group of 10 commercially available chickens of mixed sex, 1.5-2.0 kg, with an average age of 35 days. It was processed in a small slaughter unit and sprayed with 3 oz. acidified chlorite solution for 30 seconds after the evisceration water wash. The spray is then left on the carcass for 30 seconds before the water is removed during further processing.

[0035] A spray solution contains the amount of citric a...

Embodiment 2

[0039] Phosphoric acid-chlorite

[0040] This example illustrates the difference in the ability to destroy the pathogenic bacteria Escherichia coli 0157:H7 between two 0.121% sodium chlorite spray compositions, both acidified with phosphoric acid. The threshold CAMR for both solutions was 2.60 (2.15×1.21). One solution had a phosphoric acid content that provided a CAMR of 0.661 and the other a CAMR of 2.69. A variety of representative cuts of cattle freshly slaughtered and trimmed according to commercial processes at a university slaughterhouse were selected and treated with a rifampicin-resistant Escherichia coli 0157:H7 strain mixed into a cow feces base This culture coats the surface of the meat cut. After contamination, the cuts were washed with low and high pressure water jets and divided into a control group and one or two test groups. Two minutes after washing, the test group was again sprayed with phosphoric acid-activated chlorite solution for 10 seconds. ...

Embodiment 4

[0045] This example illustrates the use of citric acid as the acidulant for a 0.121% sodium chlorite spray solution following the procedure of Example 3, wherein the citric acid level is selected to slightly exceed the CAMR required for the combination of acid and chlorite.

[0046] Pollutants

[0047] These results demonstrate that spraying meat with a citric acid activated sodium chlorite solution, where the concentration of citric acid exceeds the level required by the CAMR threshold, results in a very significant reduction in surface bacterial pathogen levels.

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PUM

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Abstract

A method for disinfecting a meat carcass by spray application of an aqueous solution containing from about 0.05-0.12% of a metal chlorite and a sufficient quantity of an acid having a pKa of from about 2.0-4.4 to adjust the pH of the aqueous solution to about 2.2-4.5 and to maintain the chlorite ion concentration in the form of chlorous acid to not more than about 35% by weight of the aqueous solution, the molar ratio of the acid to metal chlorite being at least equal to the first pKa of the acid multiplied by the grams / liter concentration of metal chlorite in the aqueous solution. In one embodiment, the meat carcass is poultry.

Description

technical field [0001] The present invention relates to a method of increasing the effectiveness of chlorous acid antimicrobial spray solutions for removing pathogenic and spoilage organisms from the surface of food products such as poultry or other meat. Background of the invention [0002] Freshly slaughtered and eviscerated poultry or other meat surfaces are frequently contaminated with microorganisms present on the animal's skin, hide, feathers, and hair from the animal itself or from nearby contact with animal waste, as well as through the animal's viscera and Microorganisms physically transferred by contact with processing equipment. The most notable bacteria are pathogenic bacteria such as Salmonella and Campylobacter, Escherichia coli, including the specific virulent strain 0157:H7; Listeria monocytogenes and other harmful enteric Bacteriaceae bacteria. Many of these microorganisms can survive carcasses being washed at temperatures of 50-58°C and subsequently cross...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/027A23B4/12A23B4/24A23B4/30A23L3/358
CPCA23B4/12A23B4/30A23B4/027A23B4/24A23B4/14
Inventor R·D·克罗司G·K·坎普
Owner ALCIDE CORP
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