Tea Polyphenol Disinfection for Cronobacter Inactivation
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Solution Overview
Problem
Cronobacter sakazakii contamination in food products, particularly powdered infant formula, poses a significant risk of neonatal infections due to its environmental tolerance and resistance to traditional disinfection methods, necessitating an effective and safe method for inactivation.
Innovation Solution
A method utilizing tea polyphenols as the active ingredient, dissolved in saline or water, or combined with other antimicrobial chemicals, to create a solution that inactivates Cronobacter sakazakii by adjusting the pH to 3-5, effectively destroying the bacterial cell structure and preventing resurrection.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional disinfection methods are used, then the disinfection process is simple, but Cronobacter sakazakii cannot be effectively inactivated due to its environmental tolerance and resistance
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the tea polyphenol solution to the acidic range of 3-5, which significantly enhances the bactericidal activity against Cronobacter sakazakii. This pH optimization transforms the disinfection solution from ineffective to highly effective, resolving the contradiction between simplicity and effectiveness.
Solution Approach 2:
The patent uses composite materials by combining tea polyphenols with other antimicrobial chemicals to create a synergistic disinfection solution. This composite approach enhances the inactivation effectiveness against Cronobacter sakazakii while maintaining a relatively simple application process.
2Reliability
If high concentration tea polyphenol solution is used, then bactericidal effect is enhanced, but cost and potential food safety concerns increase
Solution Approach 1:
The patent optimizes the concentration of tea polyphenol solution and adjusts pH to 3-5, achieving maximum bactericidal effect at moderate concentrations. This parameter optimization ensures effective inactivation of Cronobacter sakazakii while maintaining safety for food contact applications.
Solution Approach 2:
The patent employs tea polyphenol solution as a disposable, biodegradable disinfectant that breaks down naturally, replacing persistent chemical disinfectants. This approach provides effective bactericidal action while minimizing long-term environmental and food safety concerns.
3Reliability
If pH is adjusted to 3-5, then bactericidal activity is maximized, but the solution becomes more acidic which may affect food quality
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to 3-5 during the disinfection process before final food processing steps. This allows the acidic environment to work optimally for inactivation, followed by neutralization or removal of the disinfectant solution, thereby preserving food quality while achieving effective bactericidal action.
Solution Approach 2:
The patent ensures continuous useful action by maintaining the pH 3-5 range throughout the critical inactivation period, then transitioning to post-treatment steps that restore food composition stability. This continuous approach ensures effective inactivation without compromising final food quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method demonstrates a strong, irreversible bactericidal effect against Cronobacter sakazakii, reducing contamination risks in food production equipment and environments, and is safe for use in food sterilization processes.
Implementation Method 1
tea polyphenols...effectively destroying the bacterial cell structure and preventing resurrection
Implementation Method 2
adjusting the pH to 3-5, effectively destroying the bacterial cell structure
Data Source
AI summary
The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.