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

A metal chlorite, aqueous solution technology, 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 degree of disinfection

Inactive Publication Date: 2001-01-10
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
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Effect test

Embodiment 1

[0034] 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%, compared to non-sprayed carcasses, wherein the citric acid was optimized according to the teachings of the present invention. content to produce enhanced antimicrobial activity, antimicrobial activity is measured by the content of (1) total aerobic microorganisms, (2) Escherichia coli and (3) total Escherichia coli (except Escherichia coli) Sure.

[0035] The experiment was carried out with a group of 10 commercially available chicks of 1.5-2.0 kg, mixed sex, with an average age of 35 days. It was processed in a small slaughterhouse and washed with 3 oz. The acidified chlorite solution was sprayed for 30 seconds. The spray is then left on the carcass for 30 seconds before the water is removed during further processing.

[0036] A spray solution contains the amount of citric acid necessary to lower the pH of the ...

Embodiment 2

[0041] This example illustrates the effect of spraying poultry carcasses with a solution of phosphoric acid activated sodium chlorite, at a concentration of 0.085%, compared to non-sprayed carcasses, where increased levels of phosphoric acid produce enhanced resistance. Microbial activity, antimicrobial activity was determined by measuring the increase in percent reduction of (1) total aerobic microorganisms, (2) Escherichia coli and (3) total Escherichia coli (except Escherichia coli). Experiments were carried out in the same manner as in Example 1 with similar groups of chickens. The molar ratio of the increased spray solution (1.9) was approximately the threshold CAMR value for phosphoric acid / chlorite concentration (1.83), compared to the non-increased molar ratio solution (0.68). As shown in Table 2, the increased solution showed an increase in the rate of reduction of potentially pathogenic E. coli, but no improvement in the rate of reduction of aerobic microorganisms. ...

Embodiment 3

[0045] 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 of the two 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. After dripping, microbiological analysis ...

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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 Applications(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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