Liquid treatment products for cutting boards

Abstract

Liquid treatment agent for cleaning work surfaces that come into contact with food, in particular surfaces of cutting boards, wherein the treatment agent is suitable for application to the work surface by spraying, characterized in that the treatment agent contains at least the following ingredients: demineralized water, natural sugar surfactants, natural acid and preservatives.

Description

[0001] The invention relates to liquid treatment agents for cutting boards, in particular a treatment agent for cleaning cutting boards and similar work surfaces or objects that come into contact with food. Specifically, the invention relates to a treatment agent for cleaning and / or disinfecting wooden cutting boards, wherein the treatment agent is intended to be particularly environmentally and food-safe while simultaneously meeting high hygiene requirements, such as those found in HACCP (Hazard Analysis and Critical Control Points; in German: "Gefahrenanalyse und kritische Kontrollpunkte" and is a systematic prevention system for food safety that is legally required in many countries, including the EU).

[0002] It is generally known that the following measures should be taken to clean wooden cutting boards: a) Odors can be removed, for example, by using vinegar and baking soda. First, rub the board with vinegar and then sprinkle baking soda over it. After letting it sit, rinse the board thoroughly with water. Salt and lemon can also neutralize odors. b) The presence of germs is usually combated by using hot water and dish soap for thorough cleaning. First, brush the board in the direction of the grain to remove germs more thoroughly. Then, vinegar can be used for disinfection. c) Any discoloration that may occur is often removed as follows: For stubborn stains, such as those from beets, a paste of lemon juice and baking soda can help. Let the paste sit and then rinse it off with warm water.d) To protect and maintain the board, it should be oiled regularly to shield it from moisture and odors. Ensure the board dries thoroughly after cleaning. For plastic cutting boards, a hot wash cycle is often sufficient. Plastic boards can be cleaned in the dishwasher at high temperatures to eliminate germs. Since plastic boards may have deeper grooves, higher temperatures are necessary for cleaning deeper grooves. To maintain proper hygiene, separate cutting boards should always be used for raw meat and other foods. Wooden cutting boards should never be left soaking in dishwater, as this can cause damage. Always ensure thorough drying to prevent mold growth. With regular and proper cleaning, cutting boards can be kept hygienic and functional for a long time.These measures apply accordingly to all work surfaces, particularly those used in kitchens and food processing areas. The use of conventional cleaning agents often leads to a conflict of objectives: high hygiene requirements necessitate the use of agents containing chemical ingredients that are not particularly environmentally friendly or food-safe.

[0003] Currently, no cleaning agents for work surfaces or surfaces that come into contact with food are available that can fulfill both requirements – i.e., meet very high hygiene standards and are also particularly environmentally friendly and food-safe. This applies especially to the cleaning and / or disinfection of wooden cutting boards. The applicant is familiar with the manufacture and distribution of high-quality wooden cutting boards and has obtained certification for these in accordance with EU Regulations EC No. 852 / 2004 and EC No. 1935 / 2004 (Certificate Registration No. 2025#250502).

[0004] The applicant recently discovered a cleaning agent for cutting boards or similar surfaces or objects that meets the aforementioned requirements and has tested it on cutting boards, particularly wooden cutting boards, and has obtained a declaration of conformity for it in accordance with Regulation (EC) No. 1935 / 2004. In addition to using this cleaning agent, the applicant has also discovered an environmentally and food-safe disinfectant for cutting boards and has tested it in internal trials.

[0005] The well-thought-out combination creates a comprehensive solution that is more than the sum of its parts – namely, a hygienic yet gentle care system for work surfaces, especially wooden ones, in food preparation areas. This applies particularly to the cleaning and disinfection processes presented here, with disinfection being understood as a synergistically complementary part of the cleaning process.

[0006] The cleaning agent used here is a liquid treatment agent with the features of claim 1, i.e. a treatment agent suitable for application to the work surface by spraying and characterized by containing at least the following ingredients: demineralized water, natural sugar surfactants, natural acid and preservatives.

[0007] The disinfectant used here is a liquid treatment agent with the features of claim 7, i.e., a treatment agent suitable for application to the work surface by spraying and characterized by containing active chlorine released from hypochlorous acid in a concentration of 0.05 to 0.1%, in particular 0.075%. This allows, among other things, alcohol-free disinfection.

[0008] Regarding the ingredients, it should be noted that sugar surfactants are well-known and are also referred to as alkyl polyglycosides (APGs), or simply glucosides. These types of non-ionic surfactants are derived from renewable resources and can be produced from sugars (e.g., sucrose or glucose, such as from cornstarch) and fatty alcohols (e.g., from coconut oil or palm oil). Some examples of sugar surfactants are coco-glucosides, decyl glucosides, and lauryl glucosides. However, sugar surfactants are primarily used in cosmetics because they are known for their good skin compatibility and environmental friendliness.

[0009] It is also known to use natural acids and preservatives found in nature to extend the shelf life of food without resorting to synthetic preservatives. Among the best-known are salt, sugar, vinegar, lemon juice, and various herbs and spices. However, their use in cleaning agents has not yet been described.

[0010] The cleaning agent presented here (hereinafter also referred to as surface cleaner) has a very low VOC content of less than 0.5 g / l (VOC content refers to the amount of volatile organic compounds in a material or substance and is usually measured in grams per liter (g / l)). The surface cleaner and disinfectant presented here both have a special composition of ingredients that mutually support and even enhance cleaning performance, environmental compatibility, and surface hygiene.

[0011] Therefore, the use of the treatment means according to claim 6 or 8 is also claimed.

[0012] Preferably, the natural sugar surfactants contained in the treatment agent are ionic and / or amphoteric surfactants present in a proportion of less than 5% of the total volume, in particular surfactants based on alkyl polyglycosides comprising D-glucopyranose, oligomers and / or decyloctyl glycosides, present in a proportion of less than 1% of the total volume.

[0013] Preferably, phenoxyethanol and / or 1,2-octanediol are used as preservatives in a proportion of less than 0.5% of the total volume.

[0014] Furthermore, it is advantageous if the treatment product also contains fragrances as additional ingredients with a proportion of less than 0.1% of the total volume, in particular pine and / or mint aroma including 0.010 to 0.015% 1,8-cineole.

[0015] In addition to the actual cleaning and disinfection of wooden cutting boards, the applicant has also dealt with environmentally and food-safe care of wooden cutting boards and discovered a suitable care oil for this purpose.

[0016] The invention is described below by means of examples, which focus in particular on the substance of the treatment agent and on its use by means of instructions for use (thus no drawings are required): The surface cleaner presented here is a highly effective, water-based cleaning agent for all indoor and outdoor surfaces. Its neutral pH value ensures gentle cleaning of surfaces, including oiled surfaces such as those found on wooden cutting boards.

[0017] The cleaner used is a clear, colorless liquid with a faint scent of Swiss pine; the pH value is in the range of 7-8. The following values ​​apply to the key component, alkyl polyglycosides: - LC50 (fish) : 126 mg / l (96h, Brachydanio rerio) - EC50 (crustaceans) : 151 mg / l (48h, Acartia tonsa) - EC50 (algae) : 27 mg / l (72h, Scenedesmus subspicatus)

[0018] The organic components of the cleaner are completely biodegradable; the product contains no organically bound halogen.

[0019] For successful cleaning, the following should be observed: Shake the surface cleaner well before use. Apply it to the surface to be cleaned by spraying or misting and wipe with a lint-free cloth until slightly damp. Do not use harsh cleaning tools such as microfiber cloths, scouring pads, steel wool, coarse sandpaper, knives, scrapers, etc. When cleaning wooden cutting boards, in particular, do not use conventional dish soap (neither instead of nor in addition to this special cleaner); conventional dish soaps are highly effective at dissolving grease and can damage larger areas of the cutting board.

[0020] The actual process of cleaning and disinfection, described here using the example of a wooden cutting board, includes the following steps: 1) The cutting board is first thoroughly rinsed with cold water, then with hot water, on both sides. Brushing with cold water prevents the coagulation of any protein that may still be present on the surface. This removes coarse impurities (e.g., protein residue) without thermal denaturation. The subsequent hot water brushing at an elevated temperature (>60 °C) further reduces bacterial contamination. Additionally, wetting both sides of the surface prevents the wooden cutting board from warping. 2) Then, the surface cleaner is lightly sprayed onto both surfaces (so-called misting). The cleaner must be left to work for approximately 1 minute. Afterwards, the cutting board can be completely cleaned with a clean, lint-free cloth. 3) After cleaning, it is necessary to treat the cutting board with a disinfectant (disinfection step). A treatment agent containing active chlorine, released from hypochlorous acid at approximately 0.075%, is used, thus achieving alcohol-free disinfection.

[0021] Intensive use of a cutting board creates so-called dead fibers (microscopically detached cell components) that can act as potential breeding grounds for germs. These are removed by a mechanical brushing action – for example, using a fine stainless steel sponge or similar cleaning sponge, such as Scotch® (a registered trademark of 3M Company, St. Paul, Minn., USA). Gently rubbing the surface loosens the fibers and restores a smooth, microbiologically safe surface. This step is recommended regularly after washing to ensure consistently hygienic conditions.

[0022] The sugar-surfactant cleaner used here is made from renewable raw materials and is pH-neutral to slightly acidic, meaning it does not attack the sensitive, polymerized oil surface. In contrast, conventional alkaline detergents (pH > 8) can damage the oil structure and eliminate its hydrophobic properties. This cleaner works on the micelle principle, dissolving fat and protein molecules from the surface and removing them gently and effectively.

[0023] Furthermore, a chlorine-based disinfectant is used for targeted germ reduction, which is ideally suited for use on oiled wooden surfaces and for direct food contact. Its mechanism of action is based on the oxidative destruction of the cell walls of microorganisms. This reliably eliminates bacteria, yeasts, mold spores, and other pathogenic germs without permanently damaging the oil barrier.

[0024] The above procedure and treatment agents comply with strict food regulations, including the German LMHV ("Regulation on requirements for hygiene in the production, processing and marketing of food") and the EU Directive "Regulation (EC) No 852 / 2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs".

[0025] In commercial applications, the user must include the respective cutting board in their risk assessment (so-called HACCP concept); supplement the operational cleaning and disinfection plan accordingly and document all processes regularly.

[0026] To care for cutting boards, especially those made of wood, it is recommended to oil the surfaces in order to prevent greying, water absorption or small cracks.

[0027] In addition, after thorough cleaning (as described above) and complete drying of the cutting board (which should always be stored dust- and grease-free in a dry environment when not in use), care oil is applied to both sides / surfaces.

[0028] A maintenance oil made from renewable raw materials and that is solvent-free and cobalt-free is particularly suitable. A preferred composition (solvent-free mixture) consists of linseed oil, linseed stand oil, wood stand oil, carnauba wax, natural resin esters, highly dispersed silica, an organic matting agent, and small amounts of lead- and cobalt-free driers (manganese, zinc, and calcium fatty acids). The maintenance oil appears as a cloudy, yellowish-brown liquid and smells primarily of linseed oil. The following ecotoxicological data applies: LC00 (fish) > 1000 mg / l (zebra, 96 h). The organic components of the product are rapidly and completely biodegradable and are not expected to have any bioaccumulative effects. The product contains, among other things, no organically bound halogens.

[0029] The actual care process for the wooden cutting board includes the following steps: 1) First, the care oil must be shaken vigorously; then it is applied evenly to both sides (e.g. with a lint-free cloth). 2) The oil is then worked into the surface of the cutting board using a fine stainless steel sponge in circular motions; then the oil should be allowed to soak in for about 15 minutes; for this purpose, the cutting board can be stored upright on its narrow side / edge. 3) Next, excess oil is removed from the surfaces with a cotton cloth; then the surfaces are dry-polished, resulting in optimal sealing of the surfaces. 4) Before using the cutting board, a drying time of approximately 8 hours at room temperature of approximately 20°C and relative humidity of 40-60% should be observed (dry air improves the result).

[0030] The care oil itself has a shelf life of approximately 2 years when stored in a sealed container. 250 ml is sufficient for approximately 100 applications.

[0031] The oil used here dries oxidatively and, through polymerization, forms a hydrophobic, breathable protective layer on the surface of the cutting board. This layer fills the microscopic spaces within the end-grain fiber structure, creating a closed barrier against the penetration of liquids, dyes, and microorganisms. The board is water-repellent, colorfast, and hygienically sealed without altering the character of the natural material.

[0032] Finally, here are a few notes on treating or removing stains from oiled cutting boards: Apply the stain remover directly (please use disposable gloves) and allow it to soak in completely. To shorten the contact time and improve the cleaning effect, you can use a kitchen towel soaked in stain remover and place it on the affected area. Keep in mind that the stain remover dissolves the protective oil layer, so the cutting board should definitely be re-oiled afterward.

[0033] A liquid stain remover consisting of gall soap, olive oil soap, rapeseed oil soap, orange oil, sugar surfactant, and demineralized water is preferably used. This product is completely biodegradable and free of ether sulfate, optical brighteners, chlorine, and phosphates, among other ingredients. A dosage of 2-4 tablespoons per liter of water is recommended.

[0034] Even deeply embedded pigments (e.g., beetroot stain) are effectively removed with this acid-based stain remover (pH approx. 2). It penetrates and dissolves the oil layer locally, temporarily lowering the pH value in the wood. This leads to the chemical denaturation of the pigments and microbial structures. The surface is then thoroughly rinsed (pH neutralization), which stabilizes the wood's pH value at approximately 3. Re-oiling is essential after each such treatment. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited non-patent literature

[0000] EC No. 852 / 2004

[0003] EC No. 1935 / 2004

[0003] Certificate Registration No. 2025#250502

[0003] Regulation (EC) No 852 / 2004 of the European Parliament and of the Council of 29 April 2004

[0024]

Claims

[1] Liquid treatment agent for cleaning work surfaces that come into contact with food, in particular surfaces of cutting boards, wherein the treatment agent is suitable for application to the work surface by spraying, characterized by that the treatment product contains at least the following ingredients: demineralized water, natural sugar surfactants, natural acid and preservatives. [2] Liquid treatment agent for cleaning work surfaces according to claim 1, characterized by , that the natural sugar surfactants include ionic and / or amphoteric surfactants in a proportion of less than 5% of the total volume, in particular surfactants based on alkyl polyglycosides comprising D-glucopyranose, oligomers and / or decyloctyl glycosides, in a proportion of less than 1% of the total volume. [3] Liquid treatment agent for cleaning work surfaces according to claim 1, characterized bythat the preservatives phenoxyethanol and / or 1,2-octanediol comprise a proportion of less than 0.5% of the total volume. [4] Liquid treatment agent for cleaning work surfaces according to claim 1, characterized by that the treatment product also contains fragrances as further ingredients with a proportion of less than 0.1% of the total volume, in particular pine and / or mint aroma including 0.010 to 0.015% 1,8-cineole. [5] Liquid treatment agent for disinfecting work surfaces that come into contact with food, in particular surfaces of cutting boards, wherein the treatment agent is suitable for application to the work surface by spraying, characterized by , that the treatment agent contains active chlorine released from hypochlorous acid, in a concentration of 0.05 to 0.1%, in particular 0.075%. [6] Use of the treatment agent for cleaning work surfaces that come into contact with food, according to any one of claims 1-5. [7] Liquid treatment agent for disinfecting work surfaces that come into contact with food, in particular surfaces of cutting boards, wherein the treatment agent is suitable for application to the work surface by spraying, characterized by , that the treatment agent contains active chlorine released from hypochlorous acid, in a concentration of 0.05 to 0.1%, in particular 0.075%. [8] Use of the treatment agent for disinfecting work surfaces that come into contact with food, according to claim 7.