Method for producing poultry meat using chlorous acid water

Abstract

The present invention provides a disinfectant containing chlorous acid water, a method for producing the same, a manufacturing apparatus therefor, and a method for disinfecting poultry meat. [Solution] A disinfectant containing particulate chlorous acid water is provided, wherein the disinfectant is for killing Campylobacter and Enterobacteriaceae bacteria, and the disinfectant is a disinfectant for poultry meat. A method for disinfecting poultry meat is also provided, which includes a step of contacting raw meat material of edible birds with chlorous acid water, wherein the step of contacting with chlorous acid water includes a step of contacting with particulate chlorous acid water.

Description

Technical Field

[0001] The present disclosure relates to a method for producing edible poultry meat using chlorous acid water. The present disclosure also relates to a method and apparatus for producing particulate chlorous acid water. The present disclosure also relates to a system for sterilizing edible poultry meat.

Background Art

[0002] Among foodborne bacterial intoxications in Japan, Campylobacter food poisoning, which ranks first in both the number of cases and the number of affected people annually, has become a major social problem shaking food safety and causing great economic losses to affected individuals and producers. Chicken meat is known to be frequently contaminated with Campylobacter.

[0003] In recent years, there is a preference and trend for raw foods to be fresh and delicious. Although there is a demand for raw meat, chicken meat, even if fresh, contains pathogenic microorganisms such as Campylobacter bacteria, and raw edible chicken meat that does not cause food poisoning is not provided.

[0004] Also, in the "Manual on Hygiene Management Incorporating the HACCP Concept for Certified Small-Scale Edible Poultry Processing Plants", in order to strengthen the management of Campylobacter bacteria, Enterobacteriaceae flora is listed as one of the indicator bacteria.

Summary of the Invention

Means for Solving the Problems

[0005] As a result of intensive studies, the present inventors have established a method for producing edible poultry meat, such as raw edible chicken meat. In addition, a method and apparatus for producing particulate chlorous acid water have been developed, and a system for sterilizing edible poultry meat has been developed, thus completing the present disclosure.

[0006] The effectiveness of chemical sterilization using chlorous acid water, a food additive disinfectant, as a measure to prevent food poisoning caused by Campylobacter bacteria, which are pathogenic microorganisms that can cause infectious diseases, and Enterobacteriaceae bacteria, which are indicator bacteria of the intestinal tract, was verified in a real-world environment. This makes it possible to develop standards and criteria for raw poultry meat intended for consumption in order to protect Japan's unique culture of eating raw food.

[0007] This disclosure establishes a method for producing raw chicken meat that can be used for raw consumption. The reason for this is that, despite the availability of raw or nearly raw chicken dishes and processed chicken products throughout Japan, the raw materials are not supplied in a suitable condition. Furthermore, there are no appropriate standards or microbial control criteria to ensure that the raw materials can withstand raw or nearly raw chicken dishes and processed chicken products. Nevertheless, the demand for raw chicken consumption continues to increase, resulting in a problem of frequent food poisoning cases caused by Campylobacter bacteria. The reason for this is that chicken meat originally intended for cooking is being used and served to consumers raw or insufficiently cooked. However, on the other hand, food poisoning cases caused by Campylobacter bacteria are almost nonexistent in Miyazaki and Kagoshima prefectures. The reason for this is that the raw materials used in "chicken tataki," a local dish of Miyazaki and Kagoshima prefectures, are manufactured according to prefectural regulations and are shipped only to processing plants belonging to organizations such as the Raw Food Consumption Council. However, in prefectures other than Kyushu, there are no such regulations, conditions, or public awareness campaigns, and the meat is served as is. As a result, consumers who have eaten raw or nearly raw chicken dishes or processed chicken products made with this processed poultry meat have developed food poisoning caused by Campylobacter bacteria, and this has become a major problem. Consequently, if this continues, the traditional culture of eating raw chicken, which is inherently safe and a local specialty of Miyazaki and Kagoshima prefectures, may be banned altogether. The economic losses that would result from this would be immeasurable.

[0008] Therefore, in order to prevent this, it is necessary to produce chicken meat in which the number of Campylobacter bacteria has been reduced to a level that does not cause food poisoning caused by Campylobacter bacteria, and at the same time, to establish microbial control standards and create a system to regulate them in order to prevent food poisoning caused by Campylobacter bacteria. Chicken meat raw materials produced in this manner should be labeled as "for raw consumption" and distributed to the market, and this disclosure establishes that technology.

[0009] Furthermore, it was discovered that there are two types of Campylobacter bacteria: those that can cause food poisoning and those that can cause infectious diseases. In particular, the poultry arrives at the processing plant covered in feces during transport from the farm to the processing plant, meaning it is contaminated with Campylobacter bacteria of fecal origin. Moreover, it is processed in this state, so these fecal Campylobacter bacteria spread and contaminate the lines and many pieces of equipment within the poultry processing plant. In addition, since live birds arrive at the processing plant every day, diverse genotypes of Campylobacter bacteria from various farms have taken up residence in the processing plant, becoming a permanent presence and forming its own ecosystem. Because this spreads through people and objects, it was found that the risk of infectious diseases among workers is high. Furthermore, in order to fundamentally improve the current problem of Campylobacter food poisoning, it is necessary to sterilize the Campylobacter bacteria originating from feces that are spreading within the poultry processing plant at the initial stage of slaughtering. For this purpose, a pre-treatment sterilization process after feather removal is necessary. Moreover, by thoroughly reducing the amount of Campylobacter bacteria originating from feces at this stage, it becomes possible to prevent infectious diseases and, only then, to implement food poisoning prevention measures.

[0010] Next, the direct cause of the Campylobacter food poisoning incidents currently causing problems is Campylobacter bacteria originating from the internal organs. This is because when the internal organs are removed during the gutting process, the intestinal tract is damaged, and the contents of the intestinal tract adhere to the gutted meat and the meat, leading to contamination by Campylobacter bacteria originating from the internal organs. Furthermore, after the gutting process, the process proceeds to the internal and external washing process and the pre-cooling / main chilling process. However, the internal and external washing process only involves washing the gutted meat and the meat from the inside and outside with a large amount of water. While this method removes dirt, it does not wash away Campylobacter bacteria originating from the internal organs. Moreover, the sodium hypochlorite automatically titrated in the pre-cooling / main chilling process is intended to prevent contamination of the chiller water in the chiller tank, and cannot kill Campylobacter bacteria originating from the internal organs that are attached to the gutted meat and the meat. (The data in Table 11 of the specification indicates this). Therefore, in order to prevent food poisoning, it is necessary to reliably reduce the number of Campylobacter bacteria originating from the internal organs before pre-cooling and main chilling, and for this purpose, sterilization equipment (devices B and C) is required. Only by installing these devices can we produce gutted chicken carcasses in which the number of Campylobacter bacteria is 100 or less by colony counting using quantitative media, and below the detection limit (3 or less) by MPN value calculated from the predetermined estimated bacterial count using the 3-stage 3-line method. Furthermore, by establishing and managing microbial standards to constantly maintain this bacterial count, it becomes possible to produce processed poultry meat that can withstand being used as raw or nearly raw chicken dishes and processed chicken products, thus preventing food poisoning caused by Campylobacter bacteria.

[0011] Currently, even after thoroughly washing the chicken carcasses and internal organs following the carcass removal process, Campylobacter bacteria from feces and internal organs remain present, preventing any effective measures from being taken to address the problem of food poisoning caused by Campylobacter. Furthermore, due to a lack of specialized knowledge, there is a misconception that the carcasses and internal organs become clean simply by implementing an internal and external washing process, and that the sodium hypochlorite in the pre-cooling and main chillers has a sterilizing effect. Under such circumstances, it is inevitable that consuming chicken dishes or processed chicken products prepared raw or nearly raw without heating using carcasses and internal organs manufactured in this environment will result in food poisoning caused by Campylobacter. Given this background, it is understood that in order to prevent food poisoning, both pre-treatment sterilization equipment (equipment A) and main sterilization equipment (equipment B and equipment C) must be installed, and after suppressing Campylobacter bacteria from feces as an infectious disease prevention measure, food poisoning countermeasures must be implemented.

[0012] For example, the present invention provides the following items:

[0013] (Item 1) A method for producing poultry meat, comprising the step of contacting a raw material of meat from a bird intended for consumption with chlorous acid water.

[0014] (Item 1A) The method described in item 1, wherein the aforementioned birds include their carcasses or parts thereof.

[0015] (Item 2) The method according to the above item, comprising the step of contacting the bird with chlorous acid water after removing its internal organs.

[0016] (Item 3) The method according to any one of the above items, further comprising the step of contacting the bird with chlorous acid water after removing its feathers and before removing its internal organs.

[0017] (Item 4) Removing the internal organs from the bird, contacting the bird with electrolyzed water, washing the inside and outside of the bird with a liquid added with electrolyzed water, and further including the step of contacting with electrolyzed water before cooling the bird, the method according to any one of the above items.

[0018] (Item 5) After cooling the bird and before refrigerated storage, further including the step of contacting with electrolyzed water, the method according to any one of the above items.

[0019] (Item 6) Including the step of washing the inside and outside of the bird, and the step of washing the inside and outside of the bird includes the step of sterilizing microorganisms derived from the internal organs while washing away the internal organ contents attached to the surface with electrolyzed water having a free chlorine concentration of 1 to 200 mg / L, the method according to any one of the above items.

[0020] (Item 7) Sterilizing the microorganisms adhering to the surface of the bird with electrolyzed water while cooling, the method according to any one of the above items.

[0021] (Item 8) The free chlorine concentration of the electrolyzed water in the cooling is 1 to 200 mg / L, the method according to any one of the above items.

[0022] (Item 9) The step of contacting with electrolyzed water also includes the step of contacting with particulate electrolyzed water, the method according to any one of the above items.

[0023] (Item 10) The step of contacting with electrolyzed water includes the step of passing the bird through a space where particulate electrolyzed water stays, the method according to any one of the above items.

[0024] (Item 11) The average particle diameter of the particulate electrolyzed water is 1 μm to 10 μm, the method according to any one of the above items.

[0025] (Item 12) The method according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

[0026] (Item 13) The method according to any one of the above items, wherein the poultry meat is poultry meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken meat products.

[0027] (Item 14) The method according to any one of the above items, wherein the bird is a rhinoceros pheasant, a swan pheasant, a young pheasant, or a swan.

[0028] (Item 15) The method according to any one of the above items, wherein, by the method described above, Enterobacteriaceae bacteria attached to the poultry meat are negative in 25 g of the final product, Campylobacter bacteria are negative by quantitative method (mCCDA(SEL) medium method), and in the 3-stage 3-line method, the amount is 50 MPN or less per 100 g of the final product, Salmonella bacteria are 0.014 cfu / g or less, and enterohemorrhagic Escherichia coli is 0.014 cfu / g or less.

[0029] (Item 16) The aforementioned Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528), as described in any one of the above items.

[0030] (Item 17) The method according to any one of the above items, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0031] (Item 18) The method according to any one of the above items, wherein the Salmonella species is S. abortusequi, S. abortusovis, S. typhisuis, S. pullorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphi A, S. paratyphi B, S. Bongori, S. typhimurium, S. enteritidis, S. choleraesuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.

[0032] (Item 19) The method according to any one of the above items, wherein the enterohemorrhagic Escherichia coli is E. coli O157, E. coli O26, or E. coli O111.

[0033] (Item 20) The method according to any one of the above items, wherein the step of contacting with chlorous acid water is performed in all steps of the above process.

[0034] (Item 21) A method for producing poultry meat, The steps include providing the meat of edible poultry, The step of bringing the meat of the bird into contact with chlorous acid water to produce poultry meat. A method for producing poultry meat, including [specific details omitted].

[0035] (Item 22) The method according to any one of the above items, wherein, by the method described above, Enterobacteriaceae bacteria attached to the poultry meat are negative in 25 g of the final product, Campylobacter bacteria are negative by quantitative method (mCCDA(SEL) medium method), and in the 3-stage 3-line method, the amount is 50 MPN or less per 100 g of the final product, Salmonella bacteria are 0.014 cfu / g or less, and enterohemorrhagic Escherichia coli is 0.014 cfu / g or less.

[0036] (Item 23) The aforementioned Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528), as described in any one of the above items.

[0037] (Item 24) The method according to any one of the above items, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0038] (Item 25) The method according to any one of the above items, wherein the Salmonella species is S. abortusequi, S. abortusovis, S. typhisuis, S. pullorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphi A, S. paratyphi B, S. Bongori, S. typhimurium, S. enteritidis, S. choleraesuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.

[0039] (Item 26) The method according to any one of the above items, wherein the enterohemorrhagic Escherichia coli is E. coli O157, E. coli O26, or E. coli O111.

[0040] (Item 27) The method according to any one of the above items, wherein the poultry meat is poultry meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken meat products.

[0041] (Item 28) A method for providing a poultry dish, comprising the step of cooking a poultry dish using poultry produced by the method described in any one of the above items.

[0042] (Item 29) Chlorous acid water with an average particle size of 1 μm to 10 μm.

[0043] (Item 30) A disinfectant containing finely particulated chlorous acid water.

[0044] (Item 31) The disinfectant described in any one of the above items, wherein the disinfectant is for killing Campylobacter species and Enterobacteriaceae.

[0045] (Item 32) The fungicide described in any one of the above items, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0046] (Item 33) The aforementioned Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528), as described in any one of the above items.

[0047] (Item 34) A method for producing particulate chlorous acid water by supplying a liquid volume of 0.1 L / hour to 10.0 L / hour of chlorous acid water to a nozzle having a diameter of 5 μm to 15 μm, with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

[0048] (Item 35) The method described in any one of the above items, wherein the effective concentration of chlorous acid water is 1 mg / L to 50 mg / L.

[0049] (Item 36) The method described in any one of the above items, wherein the spraying time is between 2 and 30 seconds.

[0050] (Item 37) The method according to any one of the above items, wherein the average particle size of the chlorous acid water is 8 μm or less.

[0051] (Item 38) The method according to any one of the above items, wherein the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

[0052] (Item 39) The method described in any one of the above items, wherein the spraying speed is between 0.39 L / min and 3.2 L / min.

[0053] (Item 40) The method described in any one of the above items, wherein the spraying speed is between 0.9 L / hour and 2.0 L / hour.

[0054] (Item 41) An apparatus for producing particulate chlorous acid water, comprising a nozzle having a diameter of 1 μm to 10 μm, and means for supplying chlorous acid water in a liquid volume of 0.1 L / hour to 10.0 L / hour with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

[0055] (Item 42) The apparatus described in any one of the above items, wherein the effective concentration of chlorous acid water is 1 mg / L to 50 mg / L.

[0056] (Item 43) A device described in any one of the above items, with a spraying time of 2 to 30 seconds.

[0057] (Item 44) The apparatus described in any one of the above items, wherein the average particle size of the chlorous acid water is 8 μm or less.

[0058] (Item 45) The apparatus according to any one of the above items, wherein the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

[0059] (Item 46) An apparatus as described in any one of the above items, with a spraying speed of 0.39 L / min to 3.2 L / min.

[0060] (Item 47) An apparatus as described in any one of the above items, with a spray rate of 0.9 L / hour to 2.0 L / hour.

[0061] (Item 48) A system for sterilizing the meat of poultry intended for consumption, A spray nozzle for spraying chlorous acid water, Apparatus for providing the meat of the bird, Means for moving the device, A barrier for forming a processing space to shield the side of the device in the direction of movement, A system that includes these features.

[0062] (Item 49) The system described in any one of the above items, further comprising a spraying area for spraying chlorous acid water.

[0063] (Item 50) The system according to any one of the above items, wherein the spray nozzle dispenses chlorous acid water having an average particle size of 1 μm to 10 μm.

[0064] (Item 51) The system described in any one of the above items, wherein the sterilization of the aforementioned poultry meat is for poultry meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken meat products.

[0065] (Item 52) A system for producing poultry meat, At least one unit selected from the group consisting of a bleeding unit, a hot water soaking unit, a feather removal unit, a decapsulation unit, an internal and external cleaning unit, a cooling unit, and a refrigerated storage unit, A unit or means for contacting chlorous acid water A system that includes these features.

[0066] (Item 53) The system according to any one of the above items, wherein the unit that contacts the chlorous acid water includes a unit that sprays the chlorous acid water.

[0067] (Item 54) The system according to any one of the above items, wherein the unit that contacts the chlorous acid water includes a unit containing a liquid to which chlorous acid water has been added.

[0068] (Item 55) The system according to any one of the above items, wherein the cleaning water used in the internal and external cleaning unit includes chlorous acid water.

[0069] (Item 56) The system according to any one of the above items, wherein the cooling water used in the cooling unit includes chlorous acid water.

[0070] (Item 57) The system described in any one of the above items, wherein the aforementioned poultry meat can also be used as a raw material for raw chicken products.

[0071] (Item 58) A method for sterilizing poultry meat, comprising the step of contacting raw poultry meat for consumption with chlorous acid water.

[0072] (Item 59) The method according to any one of the above items, comprising the step of contacting the bird with chlorous acid water after removing its internal organs.

[0073] (Item 60) The method according to any one of the above items, further comprising the step of contacting the bird with chlorous acid water after removing its feathers and before removing its internal organs.

[0074] (Item 61) The method according to any one of the above items, further comprising the steps of removing the internal organs from the bird, contacting the bird with chlorous acid water, washing the inside and outside of the bird with a solution to which chlorous acid water has been added, and then contacting the bird with chlorous acid water before cooling.

[0075] (Item 62) The method according to any one of the above items, further comprising the step of contacting the birds with chlorous acid water after cooling them and before refrigerating them.

[0076] (Item 63) The method according to any one of the above items, comprising the step of washing the bird inside and out, wherein the step of washing the bird inside and out comprises the step of sterilizing microorganisms originating from the internal organs while washing away the internal organ contents attached to the surface with chlorous acid water having a free chlorine concentration of 1 to 200 mg / L.

[0077] (Item 64) The method described in any one of the above items, wherein microorganisms attached to the surface of birds are sterilized with chlorous acid water while cooling.

[0078] (Item 65) The method according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water during the cooling is 1 to 200 mg / L.

[0079] (Item 66) The method according to any one of the above items, wherein the step of contacting with chlorous acid water includes a step of contacting with particulate chlorous acid water.

[0080] (Item 67) The method according to any one of the above items, wherein the step of contacting the bird with the chlorous acid water includes a step of passing through a space in which particulate chlorous acid water remains.

[0081] (Item 68) The method according to any one of the above items, wherein the average particle size of the particulate chlorous acid water is 1 μm to 10 μm.

[0082] (Item 69) The method according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

[0083] (Item 70) The method according to any one of the above items, wherein the poultry meat is poultry meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken meat products.

[0084] (Item 71) The method according to any one of the above items, wherein the bird is a rhinoceros pheasant, a swan pheasant, a young pheasant, or a swan.

[0085] (Item 72) The method according to any one of the above items, wherein, by the method described above, Enterobacteriaceae bacteria attached to the poultry meat are negative in 25 g of the final product, Campylobacter bacteria are negative by quantitative method (mCCDA(SEL) medium method), and in the 3-stage 3-line method, the amount is 50 MPN or less per 100 g of the final product, Salmonella bacteria are 0.014 cfu / g or less, and enterohemorrhagic Escherichia coli is 0.014 cfu / g or less.

[0086] (Item 73) The aforementioned Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528), as described in any one of the above items.

[0087] (Item 74) The method according to any one of the above items, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0088] (Item 75) The method according to any one of the above items, wherein the Salmonella species is S. abortusequi, S. abortusovis, S. typhisuis, S. pullorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphi A, S. paratyphi B, S. Bongori, S. typhimurium, S. enteritidis, S. choleraesuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.

[0089] (Item 76) The method according to any one of the above items, wherein the enterohemorrhagic Escherichia coli is E. coli O157, E. coli O26, or E. coli O111.

[0090] (Item 77) The method according to any one of the above items, wherein the Campylobacter species and Enterobacteriaceae are derived from feces.

[0091] (Item 78) The method according to any one of the above items, wherein the Campylobacter species and Enterobacteriaceae bacteria include those of internal organ origin.

[0092] (Item 79) The method according to any one of the above items, wherein the step of contacting with chlorous acid water is performed in all steps of the above process.

[0093] (Item 80) A device for contacting birds with chlorous acid water after feather removal and before removing their internal organs.

[0094] (Item 81) A device for exposing birds to chlorous acid water after their internal organs have been removed.

[0095] (Item 82) An apparatus for removing the internal organs from birds, contacting the birds with chlorous acid water, washing the inside and outside of the birds with a solution containing chlorous acid water, and then contacting the birds with chlorous acid water before cooling them.

[0096] (Item 83) A device for contacting the aforementioned birds with chlorous acid water after cooling them, before storing them in a refrigerator.

[0097] (Item 84) The apparatus according to any one of the above items, wherein the chlorous acid water is in the form of particulate chlorous acid water.

[0098] (Item 85) The apparatus described in any one of the above items, wherein the birds pass through a space in which particulate chlorous acid water remains.

[0099] (Item 86) The apparatus according to any one of the above items, wherein the average particle size of the particulate chlorous acid water is 1 μm to 10 μm.

[0100] (Item 87) The apparatus according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

[0101] (Item 88) A system comprising one or more devices described in any one of the above items.

[0102] (Item 89) A system for sterilizing poultry meat, comprising a device that brings chlorite water into contact with raw poultry meat for consumption.

[0103] (Item 90) The system according to any one of the above items, comprising a device for contacting the bird with chlorous acid water after removing its internal organs.

[0104] (Item 91) The system according to any one of the above items, further comprising a device for contacting the bird with chlorous acid water after feather removal and before removing the internal organs from the bird.

[0105] (Item 92) The system according to any one of the above items, further comprising a device for removing the internal organs from the birds, contacting the birds with chlorous acid water, washing the inside and outside of the birds with a solution to which chlorous acid water has been added, and then contacting the birds with chlorous acid water before cooling them.

[0106] (Item 93) The system according to any one of the above items, further comprising a device for contacting the birds with chlorous acid water after cooling them and before refrigerating them.

[0107] (Item 94) The system described in any one of the above items, wherein the internal and external washing of the bird is performed using chlorous acid water with a free chlorine concentration of 1 to 200 mg / L, washing away the contents of the internal organs attached to the surface while sterilizing microorganisms originating from the internal organs.

[0108] (Item 95) A system described in any one of the above items, which sterilizes microorganisms attached to the surface of birds with chlorous acid water while cooling them.

[0109] (Item 96) The system according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water in the cooling is 1 to 200 mg / L.

[0110] (Item 97) A system described in any one of the above items, which involves contacting particulate chlorous acid water.

[0111] (Item 98) A system according to any one of the above items, including one in which the birds pass through a space in which particulate chlorous acid water remains.

[0112] (Item 99) The system according to any one of the above items, wherein the average particle size of the particulate chlorous acid water is 1 μm to 10 μm.

[0113] (Item 100) The system according to any one of the above items, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

[0114] (Item 101) The system described in any one of the above items, wherein the aforementioned poultry meat is poultry meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken meat products.

[0115] (Item 102) The system described in any one of the above items, wherein the aforementioned bird is a rhinoceros pheasant, a swan pheasant, a young pheasant, or a selfie bird.

[0116] (Item 103) The system described in any one of the above items, wherein, by the method described above, Enterobacteriaceae bacteria attached to the poultry meat are negative in 25 g of the final product, Campylobacter bacteria are negative by quantitative method (mCCDA (SEL) medium method), and in the 3-step 3-tube method, the amount is 50 MPN or less per 100 g of the final product, Salmonella bacteria are 0.014 cfu / g or less, and enterohemorrhagic Escherichia coli is 0.014 cfu / g or less.

[0117] (Item 104) The aforementioned Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528), as described in any one of the above items.

[0118] (Item 105) The system according to any one of the above items, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0119] (Item 106) The system according to any one of the above items, wherein the Salmonella species is S. abortusequi, S. abortusovis, S. typhisuis, S. pullorum, S. gallinarum, S. abortusovis, S. typhi, S. paratyphi A, S. paratyphi B, S. Bongori, S. typhimurium, S. enteritidis, S. choleraesuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.

[0120] (Item 107) The system according to any one of the above items, wherein the enterohemorrhagic Escherichia coli is E. coli O157, E. coli O26, or E. coli O111.

[0121] (Item 108) The system described in any one of the above items, wherein the Campylobacter species and Enterobacteriaceae bacteria include those derived from feces.

[0122] (Item 109) The system described in any one of the above items, including Campylobacter species and Enterobacteriaceae species derived from internal organs.

[0123] (Item 110) The use of chlorous acid water in the production of poultry meat.

[0124] (Item 111) The use of chlorous acid water to produce poultry meat that can be eaten raw.

[0125] (Item 112) The use of chlorous acid water to sterilize poultry meat.

[0126] In this disclosure, the one or more of the above features are intended to be provided in combinations other than those explicitly stated. Further embodiments and advantages of this disclosure will be apparent to those skilled in the art, by reading and understanding the detailed description below as necessary. [Effects of the Invention]

[0127] In poultry meat, the number of pathogenic microorganisms was reduced to below a level that would not cause food poisoning. This made it possible to distribute the chicken meat for raw consumption. [Brief explanation of the drawing]

[0128] [Figure 1] Figure 1 shows a schematic flow chart of the poultry processing process in Example 1. [Figure 2] Figure 2 shows a photograph of a 5cm x 5cm piece of chicken skin submerged in a plastic case filled with inkjet paint (cyan) particles smaller than 8μm, left standing for 1 minute, and then sliced ​​and observed under an optical microscope. It shows that the inkjet paint came into contact with and penetrated the chicken skin. [Figure 3] Figure 3 shows the changes in Campylobacter bacteria after spraying with chlorous acid water particles, and a seasonal comparison throughout the year. [Figure 4] Figure 4 shows the changes in Enterobacteriaceae bacteria after spraying with chlorous acid water particles. [Figure 5] Figure 5 is a schematic diagram of the cooling water sampling method in Example 1. [Figure 6] Figure 6 shows the changes in effective chlorine concentration, free chlorine concentration, and turbidity at point A in Example 2. [Figure 7] Figure 7 shows the changes in effective chlorine concentration, free chlorine concentration, and turbidity at point B in Example 2. [Modes for carrying out the invention]

[0129] The following provides further details about this disclosure. Throughout this specification, singular expressions should be understood to include the concept of their plural form unless otherwise specified. Accordingly, singular articles (for example, "a," "an," and "the" in English) should be understood to include the concept of their plural form unless otherwise specified. Furthermore, terms used herein should be understood to have the meaning commonly used in the art unless otherwise specified. Accordingly, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this disclosure pertains. In case of any conflict, this specification (including definitions) shall prevail.

[0130] Unless otherwise specified, the abbreviations used herein have their conventional meanings within the scope of the art.

[0131] In this specification, any "about" reference to a value or parameter includes variability in the value or parameter itself. Unless otherwise specified, for example, "about X" includes not only X itself but also a value that allows for an error of ±10% of X.

[0132] In this specification, "chlorous acid water" refers to an aqueous solution containing chlorous acid (HClO2) used as a disinfectant, which can stably maintain chlorous acid (HClO2) for a long period of time. When a sample of chlorous acid water is measured with a spectrophotometer, the presence of chlorous acid water can be confirmed if two absorption peaks are simultaneously observed in the UV spectrum between wavelengths of 240 and 420 nm, specifically, if a double nodule is observed.

[0133] Chlorous acid water can be prepared by the methods disclosed in International Publications WO2008 / 026607, WO2014 / 188310, WO2014 / 188311, WO2014 / 188312, WO2015 / 093062, and WO2017 / 170904.

[0134] "Chlorous acid water" was designated as a food additive on February 1, 2013. It is a disinfectant whose main active ingredient is chlorous acid (HClO2). Chlorous acid (HClO2), the main active ingredient in "chlorous acid water," is a metastable chemical substance and is recognized by the US USDA and FDA as a particularly safe substance for use as a food additive / processing aid.

[0135] Moreover, "chlorous acid water" can exert a strong bactericidal effect even in the presence of organic matter, and in the "2015 Survey on Inactivation Conditions for Norovirus," the National Institute of Health Sciences (commonly known as the National Institute of Health Sciences) gave it high praise, stating that "chlorous acid water was the only substance that could inactivate the virus to below the detection limit under all loading conditions." As a result, chlorous acid water is increasingly being included in the Food Sanitation Act Enforcement Regulations, such as the "Cooking Manual for Mass Catering Facilities" and the "Hygienic Standards for Pickles," in order of the occurrence of large-scale food poisoning incidents.

[0136] Furthermore, applications for its designation as a Class II disinfectant are underway, and based on this, additions and revisions are being made to various guidelines under the jurisdiction of the Ministry of Health, Labour and Welfare, such as the "Q&A on Norovirus" and the "Guidelines for Infectious Disease Control in Childcare Facilities," as well as related manuals such as the "Infection Control Manual for Elderly Care Facilities" and hygiene standards such as the "Hygiene Standards for Bento Boxes and Prepared Foods." As a result, it is a substance supplied to a wide range of markets in the food hygiene and environmental hygiene markets of Japan.

[0137] Chlorous acid water, whose main active ingredient is chlorous acid, possesses a bactericidal power equivalent to or even greater than that of hypochlorous acid water and sodium hypochlorite. However, its reactivity is gradual, and it does not exhibit an instantaneous bactericidal effect (immediate action). Nevertheless, chlorous acid water has the characteristic of possessing precise bactericidal power while maintaining a stable bactericidal effect. This makes it possible to exert a bactericidal effect slowly but surely and accurately in polluted environments with a large amount of organic matter, which have been considered the most difficult environment for conventional chlorine oxide-based disinfectants (bactericidal power against microorganisms lurking in the dirt).

[0138] Therefore, it can inactivate resistant bacteria (such as heat-resistant bacteria that increase their resistance by forming spores, and antibiotic-resistant bacteria that are no longer affected by antibiotics), fungi such as molds and yeasts, and viruses (including both enveloped and non-enveloped viruses), which have previously been difficult to kill. Chlorous acid water does not need to be prepared before use, does not require any special generating equipment, can be used by anyone, anywhere, whenever and wherever needed, and is safe.

[0139] Furthermore, information regarding the effectiveness of "chlorous acid water" in the presence of organic matter is also available on the Ministry of Health, Labour and Welfare's website in the "Research Report on Norovirus Inactivation Conditions for FY2015 (National Institute of Public Health, Food Hygiene Management Department)."

[0140] In this specification, "food poisoning" refers to a condition (case) caused by oral infection resulting from the consumption of food or drink (oral ingestion). Food poisoning is a foodborne infectious disease and a type of infectious disease. It is caused by animals (livestock) and microorganisms found in nature, and many food poisoning incidents occur every year through the consumption of meat and other foods. Bacterial food poisoning includes infectious types such as invasive types (e.g., Salmonella), infectious toxin types (e.g., Vibrio parahaemolyticus, pathogenic E. coli), and toxin types such as Staphylococcus aureus and Clostridium botulinum. Viral food poisoning includes those caused by norovirus, hepatitis A virus, and hepatitis E virus. Chemical food poisoning includes those caused by harmful food additives (e.g., arsenic, pesticide residues) and contaminants. Natural food poisoning includes animal-derived toxins such as pufferfish toxin and shellfish toxin, and plant-derived toxins such as poisonous mushrooms and poisonous plants. Allergic food poisoning is also a type of food poisoning.

[0141] In this specification, "pathogenic microorganisms" refers to microorganisms that are transmitted through humans or the environment, excluding food poisoning (oral transmission). Infected individuals can spread microorganisms through diarrhea, vomiting, coughing, etc., and infection can occur through secondary transmission.

[0142] In this specification, "free chlorine," "free chlorine concentration," or "free residual chlorine concentration" refers to the value measured by the colorimetric method (DPD indicator) specified in Appendix 3 of the "Testing Methods for Free Residual Chlorine and Combined Chlorine as Determined by the Minister of Health, Labour and Welfare pursuant to Article 17, Paragraph 2 of the Water Supply Act Enforcement Regulations," and is a value obtained by the oxidation of the DPD indicator.

[0143] In this specification, "eating raw" means eating in an uncooked (raw) state.

[0144] In this specification, "bleeding" means the removal of blood from a chicken's body.

[0145] In this specification, "feather removal" refers to the removal of feathers from a chicken.

[0146] In this specification, "removal of internal organs" refers to the removal of the internal organs from a chicken carcass.

[0147] In this specification, "internal and external cleaning" means cleaning the inside and outside of a chicken carcass from which the internal organs have been removed.

[0148] In this specification, "fine particles" refers to particles with an average particle size small enough not to wet the hand when touched. Such an average particle size may be between 1 μm and 10 μm.

[0149] In this specification, "edible birds" means birds suitable for consumption, and refers to the whole or a part of such a bird. This includes bird carcasses or parts thereof, meaning edible raw materials such as meat, organs, and bones.

[0150] In this specification, "bacterial groups revealed by the ISO method (21528)" refers to microorganisms of the Enterobacteriaceae family that are revealed when tested according to the ISO method (21528). These microorganisms may form characteristic colonies on violet-red bile-glucose (VRBG) agar and ferment glucose, and are oxidase-negative. Examples include coliform bacteria, Salmonella, Shigella, and Yersinia.

[0151] (Preferred embodiment) In one aspect of this disclosure, a method for producing poultry meat is provided, comprising the step of contacting a raw meat material of edible poultry with chlorous acid water. This method may be used in food factories and other facilities to produce raw poultry meat for consumption.

[0152] The disclosure also provides a method comprising the step of contacting the bird with chlorous acid water after removing its internal organs.

[0153] The disclosure also provides a method that further comprises the step of contacting the bird with chlorous acid water after feather removal and before removing the internal organs from the bird.

[0154] The disclosure also provides a method that further comprises the steps of removing the internal organs from the bird, contacting the bird with chlorous acid water, washing the inside and outside of the bird with a solution to which chlorous acid water has been added, and then contacting the bird with chlorous acid water before cooling.

[0155] The disclosure also provides a method that further includes the step of contacting the birds with chlorous acid water after cooling and before refrigerating them.

[0156] This disclosure also provides a method for washing the inside and outside of the birds, which includes a step of using chlorous acid water with a free chlorine concentration of 1 to 200 mg / L to wash away the contents of the internal organs on the surface while sterilizing microorganisms originating from the internal organs. The free chlorine concentration at this time may be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, or 190 mg / L or more. The free chlorine concentration at this time may be 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, or 5 mg / L or less. The free chlorine concentration at this time may be within any combination between these values.

[0157] This disclosure also provides a method for sterilizing microorganisms attached to the surface of birds with chlorous acid water while cooling them.

[0158] This disclosure also provides a method in which the free chlorine concentration of the chlorous acid solution in the cooling water is 1 to 200 mg / L. The free chlorine concentration at this time may be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, or 190 mg / L or more. The free chlorine concentration at this time may be 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, or 5 mg / L or less. The free chlorine concentration at this time may be within any combination between these values.

[0159] The disclosure also provides a method in which the step of contacting with chlorous acid water includes the step of contacting with particulate chlorous acid water.

[0160] The disclosure also provides a method in which the step of contacting the bird with chlorous acid water includes the step of the bird passing through a space in which particulate chlorous acid water remains.

[0161] This disclosure also provides a method for which the average particle size of the particulate chlorous acid water is 1 μm to 10 μm. The average particle size of the chlorous acid water may be any of 1 μm, 2 μm, 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, or 10 μm, and may be within any combination of these values.

[0162] This disclosure also provides a method for which the free chlorine concentration of the chlorous acid solution is 1 mg / L to 200 mg / L. The free chlorine concentration at this time may be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, or 190 mg / L or more. The free chlorine concentration at this time may be 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, or 5 mg / L or less. The free chlorine concentration at this time may be within any combination between these values.

[0163] This disclosure also provides a method by which the poultry meat can be used not only as a conventional chicken raw material but also as a raw material for raw chicken products.

[0164] The disclosure also provides a method by which the bird is a rhinoceros pheasant, a swan pheasant, a young pheasant, or a swan.

[0165] This disclosure also provides a method by which the amount of Enterobacteriaceae bacteria attached to the poultry meat is 10^4 cfu / g or less, Campylobacter bacteria is less than 200 / g, Salmonella bacteria is 0.014 cfu / g or less, and enterohemorrhagic Escherichia coli is 0.014 cfu / g or less.

[0166] This disclosure also provides a method for determining that the Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528).

[0167] The disclosure also provides a method in which the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0168] The disclosure also provides a method in which the Salmonella species is S. abortusequi, S. abortusovis, S. typhisuis, S. pullorum, S. gallinarum, S. abortusovis, S. typhi, S. paratyphi A, S. paratyphi B, S. Bongori, S. typhimurium, S. enteritidis, S. choleraesuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.

[0169] This disclosure also provides a method for the enterohemorrhagic Escherichia coli to be E. coli O157, E. coli O26, or E. coli O111.

[0170] This disclosure also provides a method in which the step of contacting with chlorous acid water is carried out throughout the entire process.

[0171] In one aspect of this disclosure, a method for producing poultry meat, The steps include providing the meat of edible poultry, The step of bringing the meat of the bird into contact with chlorous acid water to produce poultry meat. A method for producing poultry meat, including the following, is provided. It can be used to produce poultry meat in restaurants and other establishments.

[0172] This disclosure also provides a method by which, upon contact, the number of Campylobacter species is reduced to below the minimum number of pathogenic bacteria (less than 200 / g).

[0173] The disclosure also provides a method in which the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

[0174] This disclosure also provides a method by which the poultry meat can be used not only as a conventional chicken raw material but also as a raw material for raw chicken products.

[0175] The disclosure also provides a method for providing a poultry dish, comprising the step of cooking a poultry dish using poultry produced by the above method.

[0176] In one aspect of this disclosure, chlorous acid water having an average particle size of 1 μm to 10 μm is provided. The average particle size of the chlorous acid water may be any of 1 μm, 2 μm, 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, or 10 μm, and may be within any combination of these values.

[0177] In one aspect of this disclosure, a disinfectant comprising particulate chlorous acid water is provided.

[0178] This disclosure also relates that the bactericide is for killing Campylobacter and Enterobacteriaceae bacteria.

[0179] The disclosure also provides a fungicide for killing Campylobacter species that are C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis. This disclosure also provides a bactericide for killing Enterobacteriaceae, which are identified based on the ISO method (21528).

[0180] In one aspect of this disclosure, a method is provided for producing particulate chlorous acid water by supplying a liquid volume of 0.1 L / hour to 10.0 L / hour of chlorous acid water to a nozzle having a diameter of 5 μm to 15 μm, with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

[0181] This disclosure also provides a method for producing chlorous acid water with an effective concentration of 1 mg / L to 50 mg / L. The effective chlorine concentration of chlorous acid water can be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, and 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, and 5 mg / L or less. The effective chlorine concentration of chlorous acid water can be within any combination between these values.

[0182] This disclosure also provides a method in which the spraying time is 2 to 30 seconds.

[0183] This disclosure also provides a method for which the average particle size of chlorous acid water is 8 μm or less. The average particle size of chlorous acid water may be 8 μm or less, 7 μm or less, 6 μm or less, 5 μm or less, 4 μm or less, 3 μm or less, 2 μm or less, or 1 μm or less.

[0184] This disclosure also provides a method in which the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

[0185] This disclosure also provides a method in which the spraying rate is between 0.39 L / min and 3.2 L / min.

[0186] This disclosure also provides a method in which the spraying rate is 0.9 L / hour to 2.0 L / hour.

[0187] In one aspect of this disclosure, an apparatus is provided for producing particulate chlorous acid water, comprising a nozzle having a diameter of 1 μm to 10 μm, and means for supplying chlorous acid water at a liquid volume of 0.1 L / hour to 10.0 L / hour with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

[0188] This disclosure also provides a device in which the effective concentration of chlorous acid water is 1 mg / L to 50 mg / L. The effective chlorine concentration of chlorous acid water may be 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L or more, 45 mg / L or more, and 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / L or less, and 5 mg / L or less. The effective chlorine concentration of chlorous acid water may be within any combination between these values.

[0189] This disclosure also provides an apparatus having a spraying time of 2 to 30 seconds.

[0190] This disclosure also provides an apparatus in which the average particle size of chlorous acid water is 8 μm or less. The average particle size of chlorous acid water may be 8 μm or less, 7 μm or less, 6 μm or less, 5 μm or less, 4 μm or less, 3 μm or less, 2 μm or less, or 1 μm or less.

[0191] The disclosure also provides an apparatus in which the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

[0192] This disclosure also provides an apparatus having a spray rate of 0.39 L / min to 3.2 L / min.

[0193] This disclosure also provides an apparatus having a spray rate of 0.9 L / hour to 2.0 L / hour.

[0194] In one aspect of this disclosure, a system for sterilizing the meat of edible poultry, A spray nozzle for spraying chlorous acid water, Apparatus for providing the meat of the bird, Means for moving the device, A barrier for forming a processing space to shield the side of the device in the direction of movement, A system is provided that includes the following features.

[0195] This disclosure also provides a system further comprising a spraying area for spraying chlorous acid water.

[0196] The disclosure also provides a system in which the spray nozzle dispenses chlorous acid water having an average particle size of 1 μm to 10 μm. The average particle size of the chlorous acid water may be any of 1 μm, 2 μm, 3 μm, 4 μm, 5 μm, 6 μm, 7 μm, 8 μm, 9 μm, or 10 μm, and may be within any combination of these values.

[0197] This disclosure also provides a system for sterilizing poultry meat, which can be used not only as a raw material for conventional poultry meat but also as a raw material for raw poultry products intended for consumption.

[0198] In one aspect of this disclosure, a system for producing poultry meat, A HACCP-based system is provided, comprising at least one unit selected from the group consisting of a bleeding unit, a hot water soaking unit, a feather removal unit, a decapsulation unit, an internal and external cleaning unit, a cooling unit, and a refrigerated storage unit, and a unit or means for contacting chlorous acid water.

[0199] The disclosure also provides a system in which the unit that contacts the chlorous acid water includes a unit that sprays the chlorous acid water.

[0200] The disclosure also provides a system in which the unit that contacts the chlorous acid water includes a unit containing a liquid to which chlorous acid water has been added.

[0201] This disclosure also provides a system in which the cleaning water used in the internal and external cleaning unit includes chlorous acid water.

[0202] This disclosure also provides a system in which the cooling water used in the cooling unit includes chlorous acid water.

[0203] This disclosure also provides a system for poultry raw materials in which the poultry meat can be used not only as a conventional poultry raw material but also as a raw material for raw poultry products.

[0204] This disclosure also provides the use of chlorous acid water for the production of poultry meat.

[0205] This disclosure also provides the use of chlorous acid water for producing raw poultry meat.

[0206] This disclosure also provides the use of chlorous acid water for sterilizing poultry meat.

[0207] (Flowchart of the poultry processing process) The poultry processing flow described herein will be explained with reference to Figure 1. Live birds that arrive may typically be transported in cages, stacked on the back of a truck. During transport, feces excreted by chickens in the upper cages may fall into the lower cages, potentially covering the live birds in the lower cages in feces. In the summer, the cages are exposed to the scorching sun, so cold water is sprayed on top of them, resulting in the bottom cage being the most contaminated and emitting a fermented, musty odor. Moreover, since the handling process begins with the live birds in the bottom cage, the most contaminated chickens may be the first to enter the line.

[0208] The live birds that have been hung are slaughtered in the slaughtering room and bled in the bleeding unit. The bled chickens are immersed in hot water in the hot water immersion unit and washed with hot water. After hot water immersion, the carcasses are feathered and burned in the feather removal unit. The feathered carcasses are sterilized by device A, which sprays fine particles (mist) of chlorous acid water.

[0209] The carcass, sterilized by device A, undergoes internal organ removal in a de-entrailment unit. The de-entrailed carcass is sterilized by device B, which sprays fine particles (mist) of chlorous acid water. The carcass sterilized by device B is washed by an internal and external washing unit. The internal and external washing water used for internal and external washing may contain chlorous acid water, and the free chlorine concentration of the internal and external washing water with added chlorous acid water may be 1 to 100 mg / L. The internal and external washing water containing chlorous acid water can wash away the contents of the internal organs attached to the surface of the carcass while also sterilizing microorganisms originating from the internal organs. The carcass after internal and external washing is sterilized by device C, which sprays fine particles (mist) of chlorous acid water.

[0210] The carcass, sterilized by device C, is cooled in a cooling unit. The cooling water used in the cooling unit may contain chlorous acid water, and the free chlorine concentration of the cooling water with added chlorous acid water may be 1 to 100 mg / L. The cooling water containing chlorous acid water can sterilize microorganisms attached to the surface of the chicken while cooling.

[0211] The cooling unit may include a pre-cooling chiller tank and a main cooling chiller tank. The pre-cooling chiller tank removes the heat from the carcass and reduces it to a certain level, while the main cooling chiller tank may further cool the carcass that has been cooled by the pre-cooling process.

[0212] Carcasses cooled in the cooling unit may be sterilized by device D, which sprays fine particles (mist) of chlorous acid water, and then stored in a refrigerated storage unit. Carcasses from the refrigerated storage unit may be shipped upon order.

[0213] (A device that sprays fine particles (mist) of chlorous acid water.) This disclosure provides an apparatus for spraying chlorous acid water in the form of fine particles (mist) in order to efficiently bring chlorous acid water into contact with chicken carcasses. While it is possible to sterilize chicken carcasses with chlorous acid water by immersion sterilization, this method requires a large amount of chlorous acid water, resulting in high costs. This disclosure provides an apparatus for efficiently bringing chlorous acid water into contact with carcasses by making it into fine particles (mist).

[0214] Chlorous acid water can be atomized by the atomizing device of this disclosure to produce particles with an average particle size (e.g., 1 μm to 10 μm) small enough that they do not wet the hands when touched. Since chlorous acid water is a relatively stable substance, it can be easily atomized into fine particles (mist). Atomization can be performed by supplying 0.1 L / hour to 10.0 L / hour of chlorous acid water to a nozzle having a diameter of 5 μm to 15 μm, with an air flow rate of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

[0215] A mist-generating and spraying device for chlorous acid water may have the following properties:

[0216] Effective concentration of chlorous acid water: 25 mg / L or less Spraying time: 2 seconds ~ 30 seconds Mist spraying device: Disperses chlorous acid water into particles smaller than 8 μm.

[0217] The atomized particle shape can be round, oval, diamond-shaped, or omnidirectional.

[0218] The pump pressure can be between 0.04 and 1.2 MPa. The spray rate can be between 0.39 L / min and 3.2 L / min (high pressure), or between 0.9 L / h and 2.0 L / h (low pressure).

[0219] The chlorous acid water, atomized into fine particles (mist) by the atomizing device, can be retained in specific locations within the poultry processing plant. As the carcasses pass through this space where the chlorous acid water mist is retained, the chlorous acid water can come into contact with the carcasses.

[0220] Microparticle (mist) chlorous acid water can penetrate oil-covered chicken skin and exert a high sterilizing effect (Figure 2). Sterilization methods using such microparticle (mist) chlorous acid water can significantly reduce the amount of disinfectant used, thereby lowering costs.

[0221] Unlike conventional immersion disinfection methods, which require large immersion tanks, mist spraying systems can be installed in a small space within a chicken processing line, making them easily integrated into poultry processing lines.

[0222] (Test to confirm the effectiveness of chlorous acid water in reducing Campylobacter contamination at a poultry processing plant) We confirmed that misting reduces the number of Campylobacter bacteria on the surface of chicken carcasses. The number can be reduced to 50 bacteria / g or less. In this confirmation test, the sprayed space was shaped as follows: height (0.5m to 3m) x width (0.5m to 2m) x length (1m to 5m).

[0223] (Establishment of a year-round effective Campylobacter sterilization system) According to the National Institute of Health Sciences, the minimum bacterial count required to cause Campylobacteriosis is estimated to be 500-800 CFU. It is also known that chicken contamination by Campylobacter exhibits seasonal variations. Therefore, we investigated the Campylobacter contamination status of chicken carcasses throughout the year at a large-scale poultry processing plant and confirmed the Campylobacter reduction effect of the sterilization system by measuring bacterial counts. We also calculated the costs of operating the system and examined its feasible cost-effectiveness.

[0224] (Expected ripple effects of this disclosure) While there are no specific indicators for the economic losses from food poisoning, such as Campylobacter infections, in Japan, these losses are assessed in Europe and the United States based on "expenses incurred for disease testing and treatment" and "economic losses due to inability to work because of illness." Assuming that the rate of food poisoning related to chicken consumption per capita in each country shows a similar trend, we calculated the economic losses related to Campylobacter in Japan.

[0225] [Table 1]

[0226] Reference: Prevention of Poultry-Borne Salmonellosis by Irradiation, Costs and Benefits in Scotland WJReilly, BFYule, GIForbes, and JCMSharp Ruchill Hospital, Glasgow, Scotland, United Kingdom IAEA-SM-328 / 67 Reference: Social costs of food poisoning, Ushio Shimizu, Journal of the Japanese Society of Food Microbiology, Jpn.j.Food Microbiol.19(3).87-94.2002 As shown in the table above, if we generously estimate the economic losses related to Campylobacter in Japan, the method disclosed herein, which enables the control of Campylobacter, will ensure the safety of chicken and chicken products, which are also brands of the Southern Kyushu region, and is expected to generate an economic ripple effect of 6.2 billion to 8.1 billion yen in Japan alone.

[0227] (Chlorous acid water and its manufacturing examples) The chlorous acid water used in this disclosure has the characteristics discovered by the inventors. Chlorous acid water produced by any known method, such as those described in the above-mentioned literature, can be used. A typical composition, for example, can be used by blending 61.40% chlorous acid water, 1.00% potassium dihydrogen phosphate, 0.10% potassium hydroxide, and 37.50% purified water (sold by the applicant; 72% chlorous acid water corresponds to 30,000 ppm chlorous acid), but is not limited to this. This agent reduces the decay of chlorous acid due to contact with organic matter under acidic conditions, while maintaining its bactericidal effect. Furthermore, it has the characteristics of generating only slight chlorine gas and suppressing the amplification of odors caused by the mixture of chlorine and organic matter.

[0228] In one embodiment, the chlorous acid water of the present disclosure can be produced by reacting an aqueous solution of sodium chlorate with sulfuric acid or an aqueous solution thereof in an amount and concentration that can maintain the pH of the aqueous solution at 3.4 or less to generate chloric acid, and then adding an amount of hydrogen peroxide equal to or greater than the amount required for the reduction reaction of the chloric acid.

[0229] In another embodiment, the chlorous acid water of this disclosure can be produced by reacting an aqueous solution of sodium chlorate with sulfuric acid or an aqueous solution thereof in an amount and concentration that can maintain the pH of the aqueous solution at 3.4 or less to generate chloric acid, and then adding an amount of hydrogen peroxide equal to or greater than the amount required for the reduction reaction of the chloric acid to the aqueous solution to produce chlorous acid, and then adding an inorganic acid or an inorganic salt, or two or more of them individually or in combination therefrom, to adjust the pH to a range of 3.2 to 8.5.

[0230] Furthermore, in another embodiment, the chlorous acid water of this disclosure can be produced by reacting an aqueous solution of sodium chlorate with sulfuric acid or an aqueous solution thereof in an amount and concentration that can maintain the pH value of the aqueous solution at 3.4 or less to generate chloric acid, and then adding an amount of hydrogen peroxide equal to or greater than the amount required for the reduction reaction of the chloric acid to the aqueous solution to produce chlorous acid, and then adding one or more inorganic acids or inorganic acid salts, or organic acids or organic acid salts, or two or more of them, or a combination thereof, to adjust the pH value to within the range of 2.9 to 8.5. Furthermore, in another embodiment, the chlorous acid water of the present disclosure can be produced by reacting an aqueous solution of sodium chlorate with an amount and concentration of sulfuric acid or an aqueous solution thereof that can maintain the pH of the aqueous solution at 3.4 or less to generate chloric acid, and then adding an amount of hydrogen peroxide equal to or greater than the amount required for the reduction reaction of the chloric acid to the aqueous solution to which chlorous acid has been produced, and then adding an inorganic acid or inorganic salt, or two or more of them individually or in combination, to the aqueous solution, and then adding an inorganic acid or inorganic salt, or an organic acid or organic salt, or two or more of them individually or in combination, to adjust the pH to a range of 3.2 to 8.5. In another embodiment, the inorganic acid used in the above method may be carbonic acid, phosphoric acid, boric acid, or sulfuric acid. Furthermore, in another embodiment, the inorganic salt can be a carbonate, inorganic hydroxide, phosphate, or borate. In another embodiment, sodium carbonate, potassium carbonate, sodium bicarbonate, or potassium bicarbonate can be used as the carbonate. Furthermore, in another embodiment, sodium hydroxide or potassium hydroxide, calcium hydroxide, or barium hydroxide can be used as the inorganic hydroxide. Furthermore, in another embodiment, disodium hydrogen phosphate, dihydrogen dihydrogen phosphate, trisodium phosphate, tripotassium phosphate, dipotassium hydrogen phosphate, or potassium dihydrogen phosphate can be used as the phosphate. In another embodiment, sodium borate or potassium borate can be used as the borate. Furthermore, in another embodiment, succinic acid, citric acid, malic acid, acetic acid, or lactic acid can be used as the organic acid. Furthermore, in another embodiment, the organic acid salts that can be used are sodium succinate, potassium succinate, sodium citrate, potassium citrate, sodium malate, potassium malate, sodium acetate, potassium acetate, sodium lactate, potassium lactate, or calcium lactate. In a method for producing an aqueous solution containing chlorous acid (HClO2) that can be used as a bacterial killer, chlorous acid (HClO3) is produced by adding sulfuric acid (H2SO4) or an aqueous solution thereof to an aqueous solution of sodium chlorate (NaClO3) to create acidic conditions, and then adding the necessary amount of hydrogen peroxide (H2O2) to produce chlorous acid through a reduction reaction. The basic chemical reactions of this production method are represented by equations A and B below.

[0231] [ka]

[0232] In Method A, chloric acid is obtained by adding sulfuric acid (H2SO4) or an aqueous solution thereof in an amount and concentration capable of maintaining the pH value of the aqueous sodium chlorate (NaClO3) solution within the acidic range. Then, in Method B, it is shown that chloric acid (HClO3) is reduced with hydrogen peroxide (H2O2) to produce chlorous acid (HClO2).

[0233] [Chemical Formula]

[0234] At this time, chlorine dioxide gas (ClO2) is generated (Formula C), but by coexisting with hydrogen peroxide (H2O2), chlorous acid (HClO2) is produced through the reactions of Formulas D to F.

[0235] By the way, the generated chlorous acid (HClO2) has the property that multiple chlorous acid molecules react with each other through decomposition reactions, or decompose into chlorine dioxide gas or chlorine gas at an early stage due to the presence of chloride ions (Cl - -), hypochlorous acid (HClO), and other reducing substances. Therefore, in order to make it useful as a bactericidal agent, it is necessary to prepare it so that the state of chlorous acid (HClO2) can be maintained for a long time.

[0236] Therefore, by adding an inorganic acid, inorganic acid salt, organic acid, or organic acid salt, either alone, or two or more of them alone or in combination, to the chlorous acid (HClO2), chlorine dioxide gas (ClO2), or an aqueous solution containing these obtained by the above method, a transition state can be created, and the decomposition reaction can be delayed, thereby stably maintaining chlorous acid (HClO2) over a long period of time. In one embodiment, an inorganic acid or inorganic acid salt, specifically a carbonate or inorganic hydroxide, added alone, or two or more of them alone or in combination, to the chlorous acid (HClO2), chlorine dioxide gas (ClO2), or an aqueous solution containing these obtained by the above method can be used. In another embodiment, an aqueous solution containing an inorganic acid or inorganic acid salt, specifically a carbonate or inorganic hydroxide, either individually or in combination with two or more of them, can be used to which an inorganic acid, inorganic acid salt, organic acid, or organic acid salt is added individually or in combination with two or more of them.

[0237] In addition, in yet another embodiment, an aqueous solution produced by the above method can be used to which an inorganic acid, an inorganic acid salt, an organic acid, or an organic acid salt is added individually or in combination with two or more other types.

[0238] Examples of the inorganic acids mentioned above include carbonic acid, phosphoric acid, boric acid, or sulfuric acid. Examples of inorganic salts include carbonates, inorganic hydroxides, phosphates, or borates. More specifically, carbonates include sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate; inorganic hydroxides include sodium hydroxide, potassium hydroxide, calcium hydroxide, and barium hydroxide; phosphates include disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and dipotassium phosphate; and borates include sodium borate and potassium borate. Examples of the organic acids mentioned above include succinic acid, citric acid, malic acid, acetic acid, or lactic acid. Suitable organic salts include sodium succinate, potassium succinate, sodium citrate, potassium citrate, sodium malate, potassium malate, sodium acetate, potassium acetate, sodium lactate, potassium lactate, or calcium lactate.

[0239] When an acid and / or its salt is added, Na temporarily + +ClO2 - ⇔ Na - ClO2 and K + +ClO2 - ⇔ K-ClO2 and H + +ClO2 -This creates a transition state such as H-ClO2, which can slow down the conversion of chlorous acid (HClO2) to chlorine dioxide (ClO2). As a result, it becomes possible to maintain chlorous acid (HClO2) for a long time and produce an aqueous solution containing chlorous acid (HClO2) with minimal generation of chlorine dioxide (ClO2).

[0240] The following illustrates the decomposition of chlorites in acidic solutions.

[0241] [ka]

[0242] As shown in this equation, the decomposition rate of a chlorite solution at a given pH increases as the pH decreases, i.e., as the acidity increases. In other words, the absolute rates of reactions (a), (b), and (c) in the above equation increase. For example, the proportion of reaction (a) decreases as the pH decreases, but the total decomposition rate fluctuates greatly, i.e., becomes large, so the amount of chlorine dioxide (ClO2) generated also increases as the pH decreases. For this reason, sterilization and bleaching are faster at lower pH values, but the irritating and harmful chlorine dioxide gas (ClO2) makes the work difficult and has adverse effects on human health. In addition, the reaction of chlorous acid to chlorine dioxide proceeds quickly, the chlorous acid becomes unstable, and the time during which it can maintain its bactericidal effect is extremely short.

[0243] Therefore, when adding the above-mentioned inorganic acids, inorganic acid salts, organic acids, or organic acid salts to an aqueous solution containing chlorous acid (HClO2), the pH value should be adjusted within the range of 2.9 to 8.5 from the viewpoint of suppressing the generation of chlorine dioxide and balancing it with the bactericidal effect.

[0244] The chlorous acid water of this disclosure may also be an aqueous solution obtained by adding hydrochloric acid to a saturated sodium chloride solution, electrolyzing it under acidic conditions in a non-diaphragm electrolytic cell (meaning one composed of an anode and cathode not separated by a diaphragm), adding sulfuric acid to make it strongly acidic, and reacting the chloric acid produced therein with hydrogen peroxide water. The chlorous acid water may be one of those listed in the 9th edition of the Japanese Food Additives Compendium 2018 (Consumer Affairs Agency, Ministry of Health, Labour and Welfare).

[0245] Examples of chlorous acid water preparations that may be used in this disclosure include "Care for Hand," "Care for Hands Profree," "Care for Fresh," "Outlock Super," "New Outlock SP," "Care Forpis Profree," "Care for No.3," "Care for Norobarrier Plus," "Chlorus Care 8," and "Chlorus Care 10," all manufactured by Honbu Sankei Co., Ltd.

[0246] (Problems in comparing and evaluating the antimicrobial effects of chlorous acid water and sodium hypochlorite) A problem in comparing and evaluating the antimicrobial effects of chlorous acid water and sodium hypochlorite is that chlorine oxide concentrations are expressed as both available chlorine concentration and free chlorine concentration, and the antimicrobial effect depends on free chlorine, which is the source of oxidizing power. Furthermore, while the relationship between free chlorine and available chlorine concentration is approximately 1:1 for sodium hypochlorite, this is not the case for chlorous acid water. Therefore, when comparing the bactericidal power of both agents on the same playing field, it is necessary to compare them using oxidizing power, i.e., free chlorine, which represents the antimicrobial effect, rather than available chlorine concentration.

[0247] The oxidizing power of chlorine oxide chemicals is generally determined using colorimetric methods such as the DPD method or the TMB method. However, unlike sodium hypochlorite, there is no standard for measuring free chlorine in chlorous acid water. Therefore, a calibration curve is created by setting the oxidizing power of sodium hypochlorite (as Cl) at 1 mg / L as oxidizing power 1. Note that oxidizing power can be expressed in terms of free chlorine (as Cl), and when trying to compare using the same free chlorine, the free chlorine (as Cl) in sodium hypochlorite is generated from Cl radicals, while the free chlorine in chlorous acid water is generated from HClO2. If evaluation is done using a standard similar to that, comparison becomes difficult. Therefore, similar to sodium hypochlorite, oxidizing power 1 = free chlorine (as Cl) 1 mg / L is used for calculation, and the same standard is applied to compare and evaluate on the same playing field as sodium hypochlorite.

[0248] For measuring free chlorine (as Cl), a buffer solution and DPD indicator are added to the sample, and the absorbance is measured at a wavelength of 510 nm using a spectrophotometer. In the presence of organic matter, free chlorine (as Cl) is measured at a wavelength of 655 nm using TMB reagent, and the concentration is determined from the measured value. Furthermore, for the bactericidal effect confirmation test, the free chlorine (as Cl) of the test agent is prepared using the DPD method, each agent is brought into contact with a bacterial solution containing organic matter, and after a certain period of time, it is neutralized with sodium thiosulfate, and the number of surviving bacteria in this neutralized solution is confirmed.

[0249] [ka]

[0250] (Chlorite water penetration confirmation test) Chicken carcasses are covered in chicken skin fat, and it has been found that conventional spraying methods result in the carcass becoming "wet" when sprayed, and the chicken skin fat repels the water, preventing the disinfectant from reaching the Campylobacter lurking deep within the pores of the skin, thus rendering it ineffective. Therefore, we investigated whether the disinfectant could penetrate deep into the pores of the oil-covered chicken skin by creating a fine particle that does not wet the hands when touched.

[0251] The inkjet paint (cyan) was made into fine particles of 8 μm or less, and 5 cm × 5 cm chicken skin was immersed in the space filled with the plastic case. After standing for 1 minute, it was sliced and observed with an optical microscope. The photograph is shown in Figure 2. It is shown that the inkjet paint has contacted and penetrated into the chicken skin.

[0252] (Advantages of electrolyzed water with sodium chlorite) Electrolyzed water with sodium chlorite has a sterilization effect equivalent to that of acidified sodium chlorite (ASC) and electrolyzed water with hypochlorous acid in terms of in vitro bactericidal power. However, in terms of the bactericidal effect on Campylobacter on the carcass (in vivo), electrolyzed water with sodium chlorite and alcohol are excellent. In the poultry processing line, it is necessary to consider the safety of workers. Electrolyzed water with sodium chlorite, which is odorless, tasteless, harmless, non-irritating, and non-flammable, is the safest. Also, it has no impact on the final product. Although the cost may be a problem, with the method of the present disclosure, it is within an economically sufficient range.

[0253] Therefore, dilutions of electrolyzed water with sodium chlorite, sodium hypochlorite, sodium chlorite, peracetic acid preparation, sodium hypochlorite, and alcohol adjusted to their respective concentrations were filled into the spraying device used in Example 1-1, and the sterilization effect on the inside and the body inoculated with Escherichia coli and the lowest concentration at which the effect appeared were investigated. Also, the state of the inside and the body at that time was evaluated by the workers actually working on the site.

[0254] [Table 2]

[0255] The electrolyzed water with hypochlorous acid has a low free chlorine concentration obtained as electrolyzed water, and the sterilization effect disappeared where the proteins and fats of the chicken skin were present.

[0256] Sodium hypochlorite not only loses its sterilization effect where the proteins and oils of the chicken skin are present, but also generates chlorine gas when atomized, and it was evaluated that the safety of the workers cannot be guaranteed.

[0257] The main component of ASC is chlorite, which has a bactericidal effect against Campylobacter bacteria in the presence of organic matter. However, because it is prepared at the time of use, an imbalance reaction occurs actively, and a large amount of chlorine dioxide gas is generated when it is atomized, which was evaluated as not being able to guarantee the safety of workers.

[0258] There are reports that peracetic acid may have a bactericidal effect against Campylobacter bacteria even in the presence of organic matter. However, no bactericidal effect was observed even when diluted to a level where there was no acetic acid odor. Furthermore, because peracetic acid contains hydrogen peroxide, its use must be considered in light of its impact on factory buildings. When peracetic acid was atomized to an effective concentration and sprayed inside a building, an acetic acid odor was detected, leading to complaints from workers.

[0259] Alcohol dissolves fats and can come into contact with Campylobacter bacteria. Therefore, it showed the most effective sterilization effect. However, at the concentration where this effect was observed, the product lost its value as a "tataki" (seared meat) product. Furthermore, its flammability meant that safety for workers could not be guaranteed.

[0260] Chlorous acid water is tasteless and odorless, and there were no complaints from workers. No adverse effects on wastewater were observed; in fact, the wastewater purification capacity improved. Furthermore, no safety complaints were received from workers. For these reasons, chlorous acid water is judged to be the only disinfectant that can be used on-site.

[0261] At three points—between the feather removal process and the deburring process, between the deburring process and the internal / external cleaning process, and between the internal / external cleaning process and the cooling process—devices capable of maintaining a semi-sealed space filled with chlorous acid solution (free chlorine concentration (Cl=35.45) 25 mg / L fine particles (diameter 8 μm or less)) were installed, and breeding chickens were passed through these devices at a line speed of approximately 50 chickens / minute. The skin of the breeding chickens collected at each process was completely removed and used as samples. Campylobacter species were identified using quantitative methods (SEL formulation mCCDA medium, Butzler agar) and the MPN method (3-stage 3-string method). Enterobacteriaceae were identified in accordance with ISO21528-1.

[0262] Breeding chickens contaminated with feces during the distribution process are contaminated with Campylobacter bacteria originating from the farm. Therefore, a semi-sealed space filled with fine particles of chlorous acid water was created in the actual poultry processing plant process, between the feather removal process and the deburring process. When the defecation carcasses were passed through this space, a reduction in Campylobacter bacteria originating from the farm was observed. Subsequently, contamination from the intestinal tract (internal organ contents) occurs after the deburring process, and the number of Campylobacter bacteria returns to the level before the feather removal process. However, by creating a semi-sealed space filled with fine particles of chlorous acid water between the deburring process and the internal / external washing process, and between the internal / external washing process and the cooling process, and passing the deburred carcasses through this space, a reduction in Campylobacter bacteria originating from the intestinal tract contained in the internal organ contents was observed. From this, it was found that secondary contamination occurring in the deburring process can be reduced to the level before the deburring process by chemical sterilization treatment with chlorous acid water. Furthermore, the amount of Campylobacter bacteria in the hulled carcasses that passed through the pre-cooling tank and the main cooling tank was reduced to less than 10^1 CFU / 10g, successfully reducing contamination to a level where food poisoning caused by Campylobacter bacteria can be prevented. The progression of contamination by Campylobacter bacteria and Enterobacteriaceae, reduced by spraying fine particles of chlorous acid water, showed a trend throughout the year: a decrease after the feathering process, a temporary increase after the hulling process, a decrease again after internal and external washing, and a decrease to a level suitable for raw consumption after the cooling process. On the other hand, Enterobacteriaceae showed a tendency for contamination to spread to the carcass surface after hulling. However, it was found that even hulled carcasses with considerable contamination could be significantly reduced by chemical sterilization treatment with chlorous acid water. These results allowed us to verify in the field how effective chemical sterilization treatment using chlorous acid water can be as both an infectious disease control measure and a food poisoning prevention measure. As a result, we have established a prospect of securing raw ingredients for raw food dishes that will not cause food poisoning incidents. Therefore, in order to protect Japan's unique culture of eating raw food, we propose that it is essential to establish standards for raw poultry meat used as raw ingredients for raw food dishes.

[0263] Furthermore, references such as scientific literature, patents, and patent applications cited herein are incorporated herein by reference to the same extent as if they were specifically described herein.

[0264] The present disclosure has been described above with reference to preferred embodiments for ease of understanding. The present disclosure will now be described based on examples, but the above description and the following examples are provided for illustrative purposes only and not to limit the present invention. Accordingly, the scope of the present invention is not limited to the embodiments or examples specifically described herein, but is limited only by the claims. [Examples]

[0265] (Quantitative method for chlorous acid water) Precisely weigh approximately 5g of this product, add water to make exactly 500ml, and prepare the sample solution. Precisely weigh 20ml of the sample solution, place it in an iodine flask, add 10ml of sulfuric acid (1→10), then add 1g of potassium iodide, immediately stopper the flask and shake well. Add 5ml of potassium iodide solution to the top of the iodine flask and leave it in the dark for 15 minutes. Next, loosen the stopper and pour in the potassium iodide solution, immediately stopper the flask and shake well, then titrate the liberated iodine with 0.1mol / L sodium thiosulfate (indicator: 5ml of starch solution). However, the starch should be added when the solution turns pale yellow near the endpoint, and the endpoint should be when the blue color of the solution disappears. Perform a blank test separately and correct the result. (1ml of 0.1mol / L sodium thiosulfate solution = 1.711mg HClO2).

[0266] (Manufacturing example) The chlorous acid solution preparations used in the following examples were manufactured as follows. In this specification, chlorous acid solution may be abbreviated as "chlorous acid solution," but they are synonymous.

[0267] Analysis table of components of chlorous acid water

[0268] [Table 3]

[0269] Using this chlorous acid solution, a chlorous acid solution preparation was manufactured based on the following formulation.

[0270] [Table 4]

[0271] [Table 5]

[0272] Based on the above preparation method, the "chlorous acid water preparation made with chlorous acid water" was prepared, and the concentration of "chlorous acid water" was measured based on the above "quantitative method for chlorous acid water". Chlorous acid water for each example was then prepared using a buffer solution (phosphate buffer solution containing dipotassium hydrogen phosphate and potassium dihydrogen phosphate) that was prepared to achieve the free chlorine concentration described in each example.

[0273] (Effectiveness confirmation test of chlorous acid water) Prepare Preston medium.

[0274] Preston medium (1) Add 12.5g of Nutrient Broth No. 2 Medium (composition of 500mL of medium) to 475mL of distilled water and mix gently. (2) Autoclave at 121°C for 15 minutes, then let it cool to around 50°C, and add 2500U of polymyxin B sulfate dissolved in physiological saline. (3) Dissolve 5 mg of trimethoprim, 5 mg of rifampicin, and 50 mg of cycloheximide in 2 mL of solvent (acetone:sterile water = 1:1), add to the solution, mix well, and then add 25 mL of horse blood to prepare the solution. (4) Following the above formulation, prepare a total of 7L, taking into consideration the capacity of the autoclave in the Faculty of Fisheries, the size of the Erlenmeyer flask, etc. (5) For the 10x Preston medium stomach, dispense 225 mL of Preston medium into 15 sterile containers, for a total of 30 vials. Then, for the 4x Preston medium dilution, dispense 75 mL of Preston medium into 15 sterile containers. (6) Fill the plastic tubes used for the 3-step 3-tube method with Preston medium, filling them with 108 tubes of 9.9 mL, 108 tubes of 9 mL, and 2 control tubes.

[0275] In this test, we will prepare 4.5L, so the following chemicals will be used. Preston medium 4.5L Chemicals: Dosage Distilled water: 4275mL Nutrient Broth No. 2 Medium: 112.5g Polymyxin B sulfate 500,000U:41,250U (0.45 mL of solution obtained by dissolving in 10 mL of sterile physiological saline in one vial) Trimethoprim: 45mg Rifampicin: 45mg Cycloheximide: 450 mg Organic solvent (acetone:sterile water = 1:1) *For dissolving antibiotics: 25 mL Horse blood lysis: 225 mL Buffered peptone water (1) Add 10.0 g of buffered peptone water (BPW) (composition of 500 mL of culture medium) to 500 mL of distilled water and mix gently. (2) Autoclave at 121°C for 15 minutes, then let it cool to around 50°C and dispense into each Erlenmeyer flask. (3) Prepare a total of 4L according to the above formulation, taking into consideration the capacity of the autoclave in the Faculty of Fisheries, the size of the Erlenmeyer flask, etc.

[0276] In this test, we will prepare 3.5L, so the following chemicals will be used. 3.5L of buffered peptone Chemicals: Dosage Distilled water: 3500mL Buffered peptone water (BPW): 70g mCCDA medium (SEL formulation): 350 sheets.

[0277] Butzler medium: Prepare 350 sheets.

[0278] VRBG culture medium: Purchased 60 sheets.

[0279] I purchased 60 sheets of standard agar culture medium.

[0280] OF culture medium: Purchased 120 sheets.

[0281] Oxidase filter paper: Purchase the required quantity as needed.

[0282] Preparation 2 Each sample processed at locations A through D in Figure 1 is extracted. (1) Collect the breeding birds first thing in the morning (start of operations at 7am). (2) Spray fine particles of chlorous acid water from the devices at locations A to D.

[0283] The chlorous acid solution was diluted to a free chlorine concentration of 25 mg / L, based on the free chlorine concentration confirmed using an RC-V2-HS effective chlorine concentration meter. This diluted solution was sprayed with a particle size of 8 μm or less and filled a specific space through which the chickens passed. (3) Samples were taken from a total of five locations: before and after A, and at B, C, and D.

[0284] Take N=3 samples from each location. Note that there are samples for Preston medium and buffered peptone water, so it is necessary to take 6 carcasses from each location. (5 locations × 6 carcasses = 30 carcasses in total) (For Preston medium) (4)-1: Remove all skin from the carcass and gutted carcass, including the neck skin, breast skin, thigh skin, and back skin, place in a Ziploc bag, and weigh. (5)-1: Place Preston medium (approximately 60 ml) into the Ziploc® bag (4)-1 so that the ratio of chicken skin to Preston medium is 1:1, and seal it tightly. (6)-1: Prepare the stomach. (7)-1: This stomach fluid will be used as the test solution for the MPN method. (8)-1: Remove the chicken skin from (7)-1 and collect the remaining liquid. (9)-1: The remaining liquid from (8)-1 is transferred entirely to a centrifuge tube and centrifuged. The centrifugation conditions are to centrifuge at 4°C for 5 minutes after reaching 10000 × g. After centrifugation, discard the supernatant (99% or more) and collect the precipitate. (10)-1: Add Preston medium (approximately 1 ml to 2 ml) equal to 1 / 100th the volume of the remaining liquid from (9)-1 to the centrifuge tube from (7)-1, dissolve thoroughly, and use this as the test solution for quantitative analysis.

[0285] (For use with buffered peptone water) (4)-2: Remove all skin from the carcass and gutted carcass, including the neck skin, breast skin, thigh skin, and back skin, place in a Ziploc bag, and weigh. (5)-2: Chicken skin: Buffered peptone water (approximately 180 ml) = 1:1. Add buffered peptone water (approximately 60 ml) to the Ziploc bag (registered trademark) from (4)-2 and seal it tightly. (6)-2: Prepare the stomach. (7)-2: This stomach fluid will be used as a test solution for measuring Enterobacteriaceae.

[0286] Test method • Measurement of Campylobacter bacteria count by quantitative method (1) The sample from (10)-1 was serially diluted to ×10 and ×100 using the stock solution (×1), and 0.1 ml of each was spread onto one sheet each of mCCDA (SEL formulation) medium and Butzler medium, respectively, and microaerophilic cultured at 42°C for 48 hours. (2) After culturing, observe the characteristics of the developed colonies and record the number of bacteria for each typical colony. (3) For each typical colony, streak the sample onto mCCDA medium (SEL formulation) and Butzler medium, respectively, and incubate at 42°C for 48 hours in microaerophilic culture. (4) Typical colonies that have grown are examined under a phase-contrast microscope, and aerobic culture, oxidase test, and catalase test are performed to determine whether they are Campylobacter species. Based on these results, typical colonies that are likely to be Campylobacter species are streaked onto mCCDA medium (SEL formulation) and Butzler agar, respectively, and cultured at 42°C for 48 hours under microaerophilic conditions. (5) In this developed typical colony, the Campylobacter species is identified using PCR, and the final measured bacterial count is determined. • Measurement of Campylobacter count using the 3-stage, 3-string method (MPN method) (1) Take the sample from (7)-1 as the stock solution (×1) and add 10 ml of it to 10 ml × 3 of Preston medium. Next, take 1 ml of the stock solution (×1) and add it to 9 ml × 3 of Preston medium. Next, take 0.1 ml of the stock solution (×1) and add it to 9.9 ml × 3 of Preston medium. Incubate these media at 42°C for 48 hours under microaerophilic conditions to enrich the cells. (2) Streak the tubes from the 3-step 3-tube method, which have been cultured for 48 hours, into mCCDA medium (SEL formula) and Butzler medium.

[0287] Incubate at 42°C for 48 hours. Also, record the culture status of the tubes used in the 3-stage, 3-tube method. (3) After culturing, observe the characteristics of the developed colonies, and streak each typical colony face onto mCCDA medium (SEL formulation) and Butzler medium, respectively, and incubate at 42°C for 48 hours in microaerophilic conditions. (4) Typical colonies that have grown are examined under a phase-contrast microscope, and aerobic culture, oxidase test, and catalase test are performed to determine whether they are Campylobacter species. Based on these results, typical colonies that are likely to be Campylobacter species are streaked onto mCCDA medium (SEL formulation) and Butzler agar, respectively, and cultured at 42°C for 48 hours under microaerophilic conditions. (5) The developed typical colonies are identified by PCR to confirm the presence of Campylobacter species, and the final determination is made by referring to the table "MPN per 100 ml of sample and its 95% confidence interval in three dilutions, three samples for each stage" to determine the MPN value. • Measurement of Enterobacteriaceae bacteria count (1)(7)-2 is used as the stock solution (×0). Samples taken at locations A, B, and C are serially diluted to stock solution (×0), ×2, ×4, and ×6. Samples taken at location D are serially diluted to stock solution (×0), ×1, ×3, and ×5. Samples taken at locations E and F are serially diluted to stock solution (×0), ×1, and ×3. (2) Take 0.1 ml of each serially diluted solution, inoculate it into VRBG medium, and incubate at 37°C for 24 hours. (3) After culturing, count the colonies that have grown in each culture medium to determine the number of Enterobacteriaceae colonies. (4) Typical colonies (pale pink to red or purple colonies) growing on VRBG medium are picked and streaked onto ordinary agar medium, and the properties of the individual colonies are checked (oxidase test, glucose fermentation test). (5) After culturing, a characteristic test is performed on the single colony that has grown.

[0288] Oxidase test Using a true platinum wire, a single colony is hooked onto a platinum loop and smeared onto oxidase filter paper.

[0289] If the filter paper darkens after approximately 10 seconds, the result is positive; if it does not darken, the result is negative.

[0290] Glucose fermentation test A single colony that tests negative for the oxidase test is picked from one platinum loop and inoculated into two tubes of glucose fermentation medium (OF medium). One tube is cultured as is, and the other tube is topped with sterile liquid paraffin and cultured at 37°C for 24 hours. After culturing, if the Enterobacteriaceae group ferments glucose and produces lactic acid, and the color of both culture media changes to yellow, and gas (CO2) is produced from the culture medium topped with liquid paraffin, the glucose fermentation test is considered positive. However, if neither culture medium changes, the glucose fermentation test is considered negative. (6) Colonies that test negative for oxidase and test positive for glucose fermentation are classified as Enterobacteriaceae, and the number of Enterobacteriaceae is determined.

[0291] (Example 1-1) (Effectiveness confirmation test of chemical sterilization treatment against Campylobacter jejuni / coli bacteria present in chicken carcasses processed on-site) Test method: The devices located at A, B, and C in Figure 1 (referred to as device A, device B, and device C respectively) were operated, and each location was filled with fine particles of chlorous acid water. Breeding chickens that had passed through this environment in the morning were selected from multiple carcasses or hollowed-out carcasses at each point.

[0292] Food additive: Chlorite water Concentration: Free chlorine concentration (assuming chlorine: Cl = 35.45) 25 mg / L (final concentration) Regulator: 0.4Mpa This is limited to magnetic drive type seal response pumps (Iwaki Magnet Pump 15~17 L / min, 100V, 70~90W), which spray using only hydraulic pressure. Time spent in the space (not spraying time): Device A: 4 seconds, Device B: 2 seconds, Device C: 11 seconds Line speed: 53.3 birds / minute Particle size: 8 μm or less (a size that does not cause "wetting" when the particles touch the hand) * Along the line through which the chickens pass, a certain space along the line is sufficiently filled with chlorous acid water particles that meet the above particle size requirements, and the carcasses or carcasses with internal organs pass through this space. Beforehand, confirm that the filled particles do not cause "wetting" when touched by hand.

[0293] Test I: Test to confirm the reduction effect of Campylobacter species derived from feces (farm-derived).

[0294] [Table 6]

[0295] The collected breeding chickens were skinned from the breast, thigh, and back, and 25g of the skin was treated with Preston medium for stomach preparation. The MPN value (3-stage, 3-tube method) was determined using the most sensitive method. Turbidity in the test tubes was confirmed by PCR.

[0296] By passing carcasses through a space filled with fine particles (mist) of chlorous acid water inside device A, a reduction in Campylobacter bacteria originating from feces (farms) was observed. A certain reduction in Campylobacter bacteria originating from feces (farms) was observed at every farm.

[0297] Test II: Confirmation of the reduction effect of Campylobacter species derived from internal organ contents (farm-derived).

[0298] [Table 7]

[0299] The number of Campylobacter bacteria, which was initially reduced in device A, increased again after going through the decongestion process. Passing through device B → internal and external washing → device C allowed the bacterial count to return to the level before decongestion. However, it only returned to the level of Campylobacter bacteria derived from feces (farm-derived) that was reduced in device A.

[0300] Campylobacter bacteria originating from internal organ contents (farm-derived) that adhere during the hulling process are easily removed because they are only attached to the surface. The important thing is how much Campylobacter bacteria originating from feces (farm-derived) can be reduced.

[0301] Experiment III: Effect of reducing Campylobacter bacteria after cooling.

[0302] [Table 8]

[0303] Almost no Campylobacter bacteria were detected in the carcasses after cooling and decongestion. Since Campylobacter bacteria could be reduced in the cooling tank, it was considered that conventional treatment methods might suffice without using chlorous acid water. Therefore, the sterilizing effect of sodium hypochlorite, which is automatically titrated into the cooling water, was confirmed. Note that all values ​​before apparatus D after cooling corresponded to the "detection limit" with a positive tube count of (0,0,0).

[0304] (Examples 1-2) (Effectiveness confirmation test of chemical sterilization treatment against Campylobacter jejuni / coli throughout the year) Test Method: The same test as in Example 1-1 was conducted in the fall (October 26, 2018), winter (February 10, 2019), and summer (July 26, 2019). The same test was performed three times on each of the three dates.

[0305] Food additive: Chlorite water Concentration: Free chlorine concentration (assuming chlorine: Cl = 35.45) 25 mg / L (final concentration) Regulator: 0.4Mpa This is limited to magnetic drive type seal response pumps (Iwaki Magnet Pump 15~17 L / min, 100V, 70~90W), which spray using only hydraulic pressure. Time spent in the space (not spraying time): Device A: 4 seconds, Device B: 2 seconds, Device C: 11 seconds Line speed: 53.3 birds / minute Particle size: 8 μm or less (a size that does not cause "wetting" when the particles touch the hand) * Along the line through which the chickens pass, a certain space along the line is sufficiently filled with chlorous acid water particles that meet the above particle size requirements, and the carcasses or carcasses with internal organs pass through this space. Beforehand, confirm that the filled particles do not cause "wetting" when touched by hand. The values ​​obtained were the average of three measurements taken on each test day, and these were summarized as a graph in Figure 3. Regarding Campylobacter bacteria, the bacterial count was significantly reduced by the sterilization process using device A from feather removal to deburring. After deburring, the bacterial count rose again, and was subsequently reduced by devices B and C before cooling. After cooling through the chiller tank, it was possible to reduce the count to below the detection limit (0,0,0 positive tubes). This trend was consistently observed throughout the year, and in particular, the reduction of Campylobacter bacteria attached to chicken skin on July 26th, a summer day, to below the detection limit is unprecedented.

[0306] (Examples 1-3) (Effectiveness confirmation test of chemical sterilization treatment against Enterobacteriaceae) Test method: The test was conducted three times using Enterobacteriaceae under the same conditions as in Example 1-1.

[0307] Food additive: Chlorite water Concentration: Free chlorine concentration (assuming chlorine: Cl = 35.45) 25 mg / L (final concentration) Regulator: 0.4Mpa This is limited to magnetic drive type seal response pumps (Iwaki Magnet Pump 15~17 L / min, 100V, 70~90W), which spray using only hydraulic pressure. Time spent in the space (not spraying time): Device A: 4 seconds, Device B: 2 seconds, Device C: 11 seconds Line speed: 53.3 birds / minute Particle size: 8 μm or less (a size that does not cause "wetting" when the particles touch the hand) * Along the line through which the chickens pass, a certain space along the line is sufficiently filled with chlorous acid water particles that meet the above particle size requirements, and the carcasses or carcasses with internal organs pass through this space. Beforehand, confirm that the filled particles do not cause "wetting" when touched by hand. The values ​​obtained were the average of three measurements taken on each test day, and are summarized in Figure 4. Regarding Enterobacteriaceae, similar to Campylobacter, the bacterial count decreased after sterilization using device A from feather removal to deburring. After the subsequent deburring process, the bacterial count increased again, then decreased further in devices B and C before cooling, and after cooling following passage through the chiller tank, it was possible to reduce it to around 10^2. This trend was consistently observed throughout the year.

[0308] However, at first glance, it appears that both Campylobacter bacteria and Enterobacteriaceae bacteria can only be reduced through a cooling process, rather than through a sterilization process using fine particle spraying with chlorous acid water. However, the sodium hypochlorite automatically titrated into the chiller water is solely for preventing contamination of the chiller water and cannot be used for sterilization purposes. This is because the microorganisms present in the body reside inside the body surface, and it has been found that even if the amount of sodium hypochlorite added to the chiller water is increased, it will not affect the microorganisms inherent in the epidermis of the body and will not lead to a reduction effect. Examples 2 and 3 were conducted to prove this. (Example 2) (A test to confirm the relationship between the effective chlorine concentration, free chlorine concentration, and turbidity of sodium hypochlorite automatically titrated into cooling water.) Chemicals used Sodium hypochlorite (available chlorine*1): 12% concentration, 20L (commercially available) Conditions of each chiller tank • Capacity of each chiller tank Pre-cooling chiller tank capacity: 6000L (6t) Capacity of the main chiller tank: 22,200 L (22.2 t) *This amount of coolant is always present.

[0309] Cooling water flow Cooling water is supplied from the main chiller tank at a rate of 5 tons per hour (5 t / h). Next, this 5 t / h of cooling water flows from the main chiller tank to the pre-cooling chiller tank, and finally, 5 t / h of cooling water overflows from the pre-cooling chiller tank and is discharged outside.

[0310] Automated titration of sodium hypochlorite We use 12% sodium hypochlorite (approximately 100,000 ppm to 120,000 ppm). This concentrated sodium hypochlorite solution is directly added twice a day from the location marked with a star: 15 liters for the main chiller tank and 10 liters for the pre-cooling chiller tank, once at 9 AM and once before the start of operations at noon. In addition, this concentrated sodium hypochlorite solution is always stored in a tank for the titration device, and automatic titration is performed as needed. The amount of concentrated sodium hypochlorite solution consumed per day is set at 90 liters / day for the main chiller tank and 65 liters / day for the pre-cooling chiller tank, and the effective chlorine content of the sodium hypochlorite is constantly adjusted by the automatic titration device to be 100 ppm or higher.

[0311] The cooling process after sterilization is divided into two tanks: a pre-cooling chiller tank (6t) and a main chiller tank (22.2t). 5 tons of cooling water per hour flows from the main chiller tank to the pre-cooling chiller tank, eventually overflowing and being discharged. A fixed amount of 12% (100,000-120,000 ppm) sodium hypochlorite is added to the cooling water twice a day, at 9:00 AM and before the start of work at noon, into both the main chiller tank and the pre-cooling chiller tank. The concentration is then automatically titrated as needed using an automatic titrator, and is constantly adjusted to maintain an effective chlorine concentration of 100 ppm or higher. However, the free (residual) chlorine concentration (value obtained by the DPD method), which has a causal relationship with the sterilization effect, is not controlled.

[0312] Therefore, sodium hypochlorite was added to each chiller water sample beforehand, and the available chlorine and free chlorine concentrations, as well as their changes over time, were measured using a residual chlorine meter RC-V2 (Kasahara Rika Kogyo Co., Ltd.). A schematic diagram of the cooling water sampling method is shown in Figure 5.

[0313] [Table 9]

[0314] [Table 10]

[0315] The relationship between free chlorine concentration, available chlorine concentration, and turbidity at point A is summarized in the graph (Figure 6).

[0316] The relationship between free chlorine concentration, available chlorine concentration, and turbidity at point B is summarized in the graph (Figure 7).

[0317] Because sodium hypochlorite was continuously added using an automatic titrator, the effective chlorine concentration continued to increase over time. However, when the turbidity increased as the chlorine was added, no correlation was found between the effective chlorine concentration and turbidity of the sodium hypochlorite solution.

[0318] On the other hand, a phenomenon was observed in which the free chlorine concentration decreased sharply the moment the turbidity increased to a certain level. Free chlorine concentration is an indicator of bactericidal power, and it was found that bactericidal power decreased significantly as turbidity increased (inverse correlation).

[0319] Furthermore, it was found that the free chlorine concentration had almost completely disappeared three hours after the culled fish and carcasses were removed from the chiller tank. This indicates that the sterilizing effect of sodium hypochlorite was not exerted despite the continuous supply of sodium hypochlorite to the chiller tank. From this, it was concluded that, even though the effective chlorine concentration remained high, the sterilizing power was completely lost just three hours after the culled fish and carcasses were removed from the chiller tank.

[0320] Furthermore, the sodium hypochlorite in the chiller tank is supposed to be managed by its effective chlorine concentration as part of quality control, and from a quality control perspective, it appears that the effective chlorine concentration is maintained at over 200 ppm. However, in reality, the bactericidal effect in the cooling water is completely lost, and it is not only impossible to expect any bactericidal effect from the sodium hypochlorite automatically titrated into the chiller water, but the results show that the management system that focuses only on the generally accepted trend of effective chlorine concentration must be immediately discontinued and replaced with a system that manages the trend of free chlorine concentration.

[0321] (Example 3) (Test to confirm the bactericidal effect of sodium hypochlorite and chlorous acid water added to simulated cooling water) Objective: This study aims to confirm the degree of reduction in the bactericidal effect on Enterobacteriaceae bacteria after inoculating hulls and bodies immediately after the hulling process with Enterobacteriaceae bacteria and immersing them for 50 minutes in simulated cooling water containing sodium hypochlorite or chlorous acid solution diluted to an appropriate free chlorine concentration.

[0322] We collected the guts and bodies of 14 poultry birds for consumption.

[0323] Two birds were used as a blank group, two as a control group, and the remaining ten as the test group.

[0324] For the blank portion, the outer layer was completely removed in 150g portions, and the composition was: outer layer (150g): buffered peptone (15 The solution was added in a 1:1 ratio (0 mL) and stomach treatment was performed for 1 minute. After serial dilution as needed, 0.1 mL portions were spread onto VRBG medium and incubated at 37°C for 24 hours.

[0325] For the control group, a mixed bacterial suspension of Enterobacteriaceae (E. coli, Enterobacter, Citrobacter) was prepared and sprayed onto the hulled and two bodies of the control group, and left for 5 minutes. 150g of epidermis was completely removed from each group, and 150g of epidermis (150mL) was added to buffered peptone (150mL) in a 1:1 ratio, followed by stomach treatment for 1 minute. After serial dilution as appropriate, 0.1mL of each sample was spread onto VRBG medium and incubated at 37°C for 24 hours.

[0326] The experimental group was sprayed with a mixed bacterial suspension of Enterobacteriaceae (E. coli, Enterobacter, Citrobacter) and left for 5 minutes. Then, it was immersed for 50 minutes in barrels containing simulated cooling water (below 4°C, solid-liquid ratio = 1:10) with free chlorine concentrations of 5 mg / L, 25 mg / L, 50 mg / L, and 100 mg / L of sodium hypochlorite or chlorous acid water. The exoskeletons and bodies were then removed, and 150 g of epidermis was completely peeled off each. Epidermis (150 g):buffered peptone (150 mL) was added in a 1:1 ratio, and the stomach was treated for 1 minute. After serial dilution as appropriate, 0.1 mL each was spread on VRBG medium and incubated at 37°C for 24 hours. The results are as follows:

[0327] [Table 11]

[0328] The free chlorine concentration of sodium hypochlorite decreased significantly, and no bactericidal effect was observed at free chlorine concentrations below 25 mg / L. A reduction rate of approximately 10^1 cfu / g was observed at free chlorine concentrations of 50 mg / L or higher. From this, it was found that the cooling water in the chiller tank must be maintained at a free chlorine concentration of at least 50 mg / L. However, this bactericidal effect of 10^1 cfu / g indicates that the bacterial count returned to the number before inoculation with the bacterial solution from the body and the internal bacterial solution. This also shows that even if the number of bacteria from the body and those attached to the body surface can be removed by the cooling water, it has no effect whatsoever on the Enterobacteriaceae bacteria lurking inside the body.

[0329] On the other hand, in the case of chlorous acid water, a reduction rate of 10³ cfu / g was observed by maintaining a free chlorine concentration of 25 mg / L or higher. This indicates that it can kill not only Enterobacteriaceae attached to the body surface but also Enterobacteriaceae lurking inside the body. This is partly due to the fact that it achieves a higher retention rate of free chlorine concentration compared to sodium hypochlorite even when in contact with organic matter.

[0330] This indicates that by the time the hulled carcasses and bodies, which were initially introduced, are removed from the chiller tank, the free chlorine concentration in the chiller tank's cooling water, which should be automatically titrated, has decreased to below 50 mg / L, making it impossible to sterilize even the Enterobacteriaceae bacteria that attached during the hulling process. This also proves that in order to reduce the pathogenic microorganisms attached to the hulled carcasses and bodies after the chiller process to below the detection limit, it is necessary to spray fine particles of chlorous acid water while the carcasses are still warm to reduce the pathogenic microorganisms in the epidermis of the carcasses as much as possible. Furthermore, for the surface of the hulled carcasses and bodies, which are contaminated due to the destruction of internal organs during the hulling process, it is necessary to apply fine particles of chlorous acid water from devices B and C to the surface of the hulled carcasses and bodies before passing them through the chiller tank. This demonstrates that sodium hypochlorite, which is automatically titrated in the chiller water, is insufficient to reduce the pathogenic microorganisms lurking in the hulled carcasses and bodies.

[0331] Based on previous examples, we have summarized the possible causes of contamination in each process and proposed countermeasures.

[0332] [Table 12]

[0333] [Table 13]

[0334] Based on the analysis of these hazards, critical control points can be determined and implemented in HACCP to produce raw or nearly raw chicken ingredients that meet the microbial control standards proposed below.

[0335] If the number of bacteria is "below the detection limit," it can be said that this is a number of bacteria that will not cause food poisoning incidents caused by Enterobacteriaceae, including Campylobacter. "Below the detection limit" means that even if Campylobacter is grown in the culture medium, it will not grow at all, i.e., the number of positive tubes is (0, 0, 0).

[0336] According to the claims presented here, we have demonstrated that the bacterial count can be reduced to a level far below the generally accepted standard of 300 bacteria or less per gram of chicken skin (both hulled and whole chicken skin) throughout the year.

[0337] In other words, by incorporating the proposed standards (microbial control standards) for raw poultry meat and the general concept of introducing a HACCP-based mist sterilization system using chlorite solution to achieve them, we are now able to provide raw chicken meat that can be used for raw consumption.

[0338] The standard specifications (microbial control standards) for raw poultry meat and the general concept of introducing a HACCP-based mist sterilization system using chlorite solution to achieve them are the items described in the claim.

[0339] The standards (microbial control standards) for raw poultry meat intended for consumption are as follows:

[0340] (Microbial control standards) • Enterobacteriaceae count: Negative (per 25g of final product) (Based on ISO method (21528)) • Campylobacter species: Negative (by quantitative method (mCCDA (SEL) medium method)) : 50 MPN (per 100g of final product) (by a 3-stage, 3-bottle method) • Salmonella: 0.014 cfu / g or less (based on the standards set for raw meat (beef) for consumption) • Enterohemorrhagic Escherichia coli: 0.014 cfu / g or less (based on the standards set for raw meat (beef) for consumption) However, chicken raw materials that meet microbial control standards are limited to being distributed at temperatures of 5°C or below.

[0341] As described above, the present invention has been illustrated using preferred embodiments, but it is understood that the scope of the present invention should be interpreted solely by the claims. This application claims priority over Japanese Patent Application No. 2020-120838 (filed July 14, 2020), the contents of which are incorporated herein by reference in whole. It is understood that the contents of any patents, patent applications and other documents cited herein should be incorporated herein by reference as if their contents were specifically described herein. [Industrial applicability]

[0342] The method disclosed herein provides a method for producing chicken raw materials that can also be used in raw chicken products.

Claims

1. A disinfectant containing finely particulated chlorous acid water.

2. The disinfectant according to claim 1, wherein the average particle size of the particulate chlorous acid water is 1 μm to 10 μm.

3. The disinfectant according to claim 1 or 2, wherein the disinfectant is for killing Campylobacter and Enterobacteriaceae.

4. The bactericide according to claim 3, wherein the Campylobacter species is C. coli, C. concisus, C. curvus, C. fetus, C. gracilis, C. helveticus, C. hominis, C. hyointestinalis, C. insulaenigrae, C. jejuni, C. lanienae, C. lari, C. mucosalis, C. rectus, C. showae, C. sputorum, or C. upsaliensis.

5. The bactericide according to claim 3 or 4, wherein the Enterobacteriaceae group is a group of bacteria identified based on the ISO method (21528).

6. The disinfectant according to any one of claims 1 to 5, wherein the disinfectant is a disinfectant for poultry meat.

7. The disinfectant according to any one of claims 1 to 6, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

8. The disinfectant according to any one of claims 1 to 7, wherein the effective chlorine concentration of the chlorous acid water is 1 mg / L to 50 mg / L.

9. The disinfectant according to any one of claims 1 to 8, wherein the chlorous acid water is an aqueous solution obtained by adding hydrochloric acid to a saturated sodium chloride solution, electrolyzing it in a non-diaphragm electrolytic cell under acidic conditions, adding sulfuric acid to make it strongly acidic, and reacting the chloric acid produced therein with hydrogen peroxide water.

10. A method for producing particulate chlorous acid water by supplying a liquid volume of 0.1 L / hour to 10.0 L / hour of chlorous acid water to a nozzle having a diameter of 5 μm to 15 μm, with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

11. The method according to claim 10, wherein the effective chlorine concentration of the chlorous acid solution is 1 mg / L to 50 mg / L.

12. The method according to claim 10 or 11, wherein the spraying time is 2 seconds to 30 seconds.

13. The method according to any one of claims 10 to 12, wherein the average particle size of the chlorous acid water is 8 μm or less.

14. The method according to any one of claims 10 to 13, wherein the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

15. The method according to any one of claims 10 to 14, wherein the spraying speed is 0.39 L / min to 3.2 L / min.

16. The method according to any one of claims 10 to 15, wherein the spraying speed is 0.9 L / hour to 2.0 L / hour.

17. An apparatus for producing particulate chlorous acid water, comprising a nozzle having a diameter of 1 μm to 10 μm, and means for supplying chlorous acid water in a liquid volume of 0.1 L / hour to 10.0 L / hour with an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.

18. The apparatus according to claim 17, wherein the effective concentration of chlorous acid water is 1 mg / L to 50 mg / L.

19. The apparatus according to claim 17 or 18, wherein the spraying time is 2 seconds to 30 seconds.

20. The apparatus according to any one of claims 17 to 19, wherein the average particle size of the chlorous acid water is 8 μm or less.

21. The apparatus according to any one of claims 17 to 20, wherein the shape of the chlorous acid water particles is round, oval, diamond-shaped, or omnidirectional.

22. The apparatus according to any one of claims 17 to 21, wherein the spraying speed is 0.39 L / min to 3.2 L / min.

23. The apparatus according to any one of claims 17 to 22, wherein the spraying speed is 0.9 L / hour to 2.0 L / hour.

24. A method for sterilizing poultry meat, comprising the step of contacting a raw material of edible poultry meat with chlorous acid water, wherein the step of contacting with chlorous acid water includes the step of contacting with particulate chlorous acid water.

25. The method according to claim 24, wherein the step of contacting the bird with the chlorous acid water includes a step of passing through a space in which particulate chlorous acid water remains.

26. The method according to claim 24 or 25, wherein the average particle size of the particulate chlorous acid water is 1 μm to 10 μm.

27. The method according to any one of claims 24 to 26, wherein the free chlorine concentration of the chlorous acid water is 1 mg / L to 200 mg / L.

28. The method according to any one of claims 24 to 27, wherein the chlorous acid water is an aqueous solution obtained by adding hydrochloric acid to a saturated sodium chloride solution, electrolyzing it in a non-diaphragm electrolytic cell under acidic conditions, adding sulfuric acid to make it strongly acidic, and reacting the chloric acid produced therein with hydrogen peroxide water.

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