Method for cleaning and disinfecting beef by electrolyzed water

Abstract

The invention discloses a method for washing and sterilizing beef with electrolysis water. It employs basic electrolysis water generated around anode and acid electrolysis water generated around cathode, to wash or immerse slaughtered object in slaughterhouse sequentially; fur washing can be preceded before slaughtering or after blood letting, and / or after barking. The beef surface saponifying with hot basic electrolysis water prevents adhesion of fur excrement; and the HOCL in acid electrolysis water realizes sterilization. The invention is characterized by low sterilizing cost, no pollution and no harm residual.

Description

technical field [0001] The present invention relates to cleaning and disinfection, and more particularly to a method for cleaning and disinfecting beef by using electrolyzed oxidized water to reduce pathogenic microorganisms on beef. Background technique [0002] As we all know, after slaughtering cattle, pigs, sheep and other livestock for human consumption, their furs are first removed, then their internal organs are taken out, and then they are frozen and transported to the sales place. In the early stages of the entire livestock slaughtering process (such as at the livestock skinning station), there is no cleaning and disinfection treatment, so the waste or dregs excreted from the fur and possible pathogenic bacteria remain on the beef, which constitutes a health hazard to the eater. hazards; since the pathogenic bacteria that are contaminated can be brought into the subsequent processing procedures, it will also contaminate uncontaminated safe beef products. [0003] I...

AI Technical Summary

Problems solved by technology

In the early stages of the entire livestock slaughtering process (such as at the livestock skinning station), there is no cleaning and disinfection treatment, so the waste or dregs excreted from the fur and possible pathogenic bacteria remain on the beef, which constitutes a health hazard to the eater. hazards; since the infected pathogenic bacteria can be brought into the subsequent processing procedures, it will also contaminate uncontaminated safe beef products

[0003] In the current practice, feasible cleaning and disinfection treatment is usually only intervened in the later stage of the treatment process, which is often less effective (the reason is that the pathogenic bacteria originally attached to the surface of the tissue will be encapsulated when the dead tissue cools and hardens). In this case, any disinfection or intervention (intervention) steps cannot touch these pathogenic bacteria); and the methods used are often unable to be implemented in sufficient quantities due to high cost or toxicity To achieve the effect of cleaning and disinfection