CA2153837A1 - Process for treating poultry internal organs to reduce bacterial contamination - Google Patents
Process for treating poultry internal organs to reduce bacterial contaminationInfo
- Publication number
- CA2153837A1 CA2153837A1 CA 2153837 CA2153837A CA2153837A1 CA 2153837 A1 CA2153837 A1 CA 2153837A1 CA 2153837 CA2153837 CA 2153837 CA 2153837 A CA2153837 A CA 2153837A CA 2153837 A1 CA2153837 A1 CA 2153837A1
- Authority
- CA
- Canada
- Prior art keywords
- organs
- poultry
- orthophosphate
- lol
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
Abstract
Increased protection against bacterial contamination is obtained by treating poultry organs and/or cut pieces with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.
Description
2l53837 ~ `
PRO~ S FOR TR~TING POUTTRY ~ ~T, OR~S
TO RF~nu~ BACT~RTAT CONTAMT~ATION
The present invention relates to an improved process for reducing the level of and retarding the growth of bacteria, such as salmonella, in poultry processing, and more particularly on raw poultry internal organs without causing organoleptic depreciation thereof.
BACKGROUNn OF T~F~' I~V~NTION
15 Poultry is processed, after slaughtering, by scalding to assist in defeathering, defeathering by machine, washing, eviscerating and chilling prior to packing. These treatments are controlled to avoid causing a change in the appearance characteristics of poultry which would make it unsalable.
Poultry, after eviscerating, shows high levels of salmonella bacteria on the surface of the carcass. A large part of carcass contamination with salmonella can be removed by water washing.
While salmonella can be easily killed by heat, such as during 25 cooking, colony forming units of bacteria can attach and/or reside in the regular and irregular surfaces of the skin, multiply and, thereafter, contaminate working surfaces, hands and utensils. Food spoilage and illness can result from this carry over of bacteria or cross-contamination from the infected carcass to surfaces not 30 heated sufficiently to cause thermal destruction of the bacteria.
-During evisceration, the internal organs of the poultry such as the livers, hearts and gizzards are removed. For shipment and sale, the organs are typically replaced in the cavity of the poultry carcass. While the amount of bacterial contamination on s untreated internal organs tends to be much less than that of untreated skin and other surfaces of the poultry carcass, there is still the possibility of some contamination. If contaminated, the organs have the potential to cross-contaminate the poultry carcass when replaced in the carcass. In general, this is not o considered a severe problem as the organs are often separately packaged (e.g., in a polymeric barier material) prior to insertion in the cavity. However, as an additional safeguard, it would be desirable to reduce the bacterial content of the organs prior to replacement in the carcass.
Extensive research has been conducted by the art to uncover an economical system for reducing salmonella contamination of poultry carcasses without causing organoleptic depreciation. Poultry feathers carry large amounts of salmonella which can contaminate 20 the carcass during scalding and defeathering. Improper evisceration can also be a source of contamination. The use of acids such as lactic or acetic acid, at levels sufficient to effect bacteriological control, causes organoleptic deterioration of the poultry. At acid levels low enough to avoid organoleptic 25 deterioration of the poultry, bacteriostatic effects are reduced.
A treatment system must be economical, easy to use, compatible with food manufacturing, and not change the organoleptic 21~3837 EXPRESS MAIL #IB594347853 properties of the poultry. Any change in the appearance of the poultry would make the same unsalable.
It has been reported that the thermal death rate of salmonella can 5 be increased during scalding by elevating the pH of the scald water to pH 9.0 + 0.2. Agents such as sodium hydroxide, potassium hydroxide, sodium carbonate, and trisodium phosphate have been reported as effective pH adjusting agents for use in increasing the thermal death rate of the bacteria. Trisodium phosphate was reported as least effective in increasing the death rate. Sodium hydroxide and potassium hydroxide, while effective bacteriostats, can effect the surface of the carcass adversely. Propionic acid and glutaraldehyde, which were also tried as treating agents, are reported as possibly having unfavorable effects on plucking. See, 15 "The Effect of pH Adjustment on the Microbiology of Chicken Scald-tank Water With Particular Reference to the Death Rate of Salmonella," T.J. Humphrey, et al., Journal of Applied Bacteriology, 1981, ~1, pp. 517-527.
20 T.J. Humphrey, et al. have also reviewed the pH effect of scald water on salmonella on chicken skin. See "The Influence of Scald Water pH on the Death Rates of S~lm~nell~ ty~h;ml~ril]m and Other Bacteria Attached to Chicken Skin," Jollrn~l of A~l;ed B~cteriology, 1984, 57 (2), pp. 355-359. Scald water adjusted to -EXPRESS MAIL #IB594347853 pH 9 i 0.2 as in the 1981 paper can help to reduce external andinternal cross-contamination of carcasses by salmonellas.
The results reported in the first article are based on assays of 5 samples of scald water taken from the scald tank. The article does not show the effect of the agents on bacterial colonies on the surface of the poultry or the organoleptic effect on the poultry meat or skin.
o The second paper teaches that pH adjustment of scald water to pH
Of 9 i 0.2 can be used to improve the hygiene of chicken carcasses during plucking by lowering the bacterial carry over from the scald tank.
15 These references are limited to the scald tank and use relatively low pH conditions and low concentration pH adjusting agents and do not show any long term effect of the agents on the surface of the poultry since the scald water solution and any agents therein are washed off after defeathering.
Humphrey, et al. recognize that plucking and subsequent evisceration cause further cont~m1n~tion. The improvements in scalding hygiene reported in their 1984 paper and in their earlier work [1981] help to reduce the growth rate of pathogens on carcass 25 surfaces during plucking but have no measurable effect on the EXPRESS MAIL #IB594347853 shelf-life or safety of chilled carcasses because of further contamination during evisceration. The organisms responsible for spoilage of meat of this type are added during cold storage or during later stages of processing. (Humphrey, et al. 1984 at page s 359). Humphrey, et al. do not teach reducing the potential for salmonellosis by reducing the incidence and population of salmonella organisms. Humphrey, et al., 1984, also do not show the organoleptic effect of their treatment on the poultry carcasses, much of which is undesirable.
Attempts have been made to pasteurize poultry meat by treating the meat with a solution containing agents such as lactic acid, acetic acid, sodium carbonate, sodium borate, sodium chloride, potassium hydroxide, chlorine and EDTA. All treatments, except sodium 5 borate, sodium chloride and sodium carbonate reduced the visual acceptability of the meat. Chlorine failed to destroy bacteria on the surface of the poultry but would be expected to control salmonella in water. See, ~hemi c~l P~.~tel]r;z~tio~ of POl~l try Me~t, J.S. Teotia, Dissertation Abstracts Int'l. B., 1974, 34(a), 4142.
The following references treat various meat products to retain moisture, texture and tenderness. U.S. 3,782,975 to Zyss issued January 1, 1974 teaches polyphosphate curing of fresh primal cuts of meat with a curing solution at pH 6 to 8, free of sodium, and EXPRESS MAIL #IB594347853 containing about 1.0 to 20~ by weight of a water soluble phosphate which can include orthophosphate.
U.S. 3,775,543 to Zyss issued November 27, 1973 uses 0.2 to 20~ by 5 weight of a phosphate (which can be orthophosphate) treatment solution based on the ingredient mix of processed meat. The phosphate is used as a binding agent. Alkaline pH is found to decrease shelf-life. Salmonella is killed by cooking not by phosphate.
U.S. 3,493,392 to Swartz issued February 3, 1970 pumps tuna with a phosphate treating solution including orthophosphate to improve yield of desired light flesh, to improve odor (less fishy) and to render the meat more tender and less dry. Pumping injects solution 15 deep into the meat or fish and is not a surface treatment. Swartz uses mono and dialkali orthophosphate in Example IV and reports poor weight retention results compared to polyphosphates. U.S.
3,620,767 to Swartz issued November 16, 1971 pumps bonito with a salt and phosphate including orthophosphate but no example is 20 given. See also Canadian Patent 847,280 issued July 21, 1970 to Swartz. These references employ polyphosphates for their water binding properties.
U.S. 2,770,548 teaches the anticaking properties of trialkali 25 metal orthophosphates.
EXPRESS MAIL #IB594347853 Trisodium phosphate has also been found to be effective in inhibiting the growth of blue mold in cuts and bruises in fruit by treating the broken surface with the solution of trisodium 5 phosphate (U.S. Patent No. 1,744,310).
Kohl, et al., U.S. 3,681,091, issued August 1, 1972, teaches treating foods including fish fillets with lO~ solution of medium chain length polyphosphates.
Freund, et al., U.S. 2,957,770 teach improving the properties of meat with a composition which can include inorganic orthophosphates such as disodium hydrogen orthophosphate. Low concentrations of phosphate are employed.
Cheng, U.S. 4,683,139 issued July 28, 1987 teaches a process for prepackaged fresh red meat at retail wherein the shelf-life of the meat is increased by treatment with an aqueous solution of an alkali metal salt or certain phosphate compounds, a reducing 20 compound such as ascorbic acid and a sequestering or chelating agent such as citric acid. The phosphate can be an orthQphosphate, pyrophosphate, tripolyphosphate and h~metaphosphate and will vary in the way the buffer solution is applied to the meat giving a pH below neutral.
EXPRESS MAIL #IB594347853 Szczesniak, et al., U.S. 4,075,357 issued February 21, 1978, teaches salt combined with a secondary salt selected from alkali metal salts of organic acids and trisodium orthophosphate, polyphosphate, metaphosphate and ultraphosphate. Citrates are 5 preferred combined with sodium chloride. These mixtures are used to control water activity in low moisture cooked food which have neutral pH.
U.S. 3,705,040 to Bynagte issued December 5, 1972 teaches use of a o solution of water, 2 to 3~ acid pyrophosphates and 2 to 15~ sodium phosphates including sodium orthophosphate to soak shrimp for at least two minutes followed by cooking for three minutes, cooling and peeling. The process improves the amount of shrimp meat recovered from the shell by reducing the strength of the under skin of the shrimp. Where sodium orthophosphate is employed in Example IV it is employed at 2~.
The preceding patents which pump or treat meat or fish with phosphates generally use needles to inject or mix into meat 20 formulations a phosphate solution to bind water and improve texture of the product. Neutral pH formula are employed for these purposes. The patents do not teach the present invention of treating the surface of freshly slaughtered poultry with trialkali metal orthophosphate at pH 11.5 or greater to remove, reduce or 25 retard bacterial contamination or growth on the poultry.
-EXPRESS MAIL #IB594347853 U.S. 4,592,892 to Ueno, et al. issued June 3, 1986 teaches ethanol used to sterilize foods and machine,s can be enhanced by use of an aqueous solution of an alkali carbonate which may also contain a 5 trialkali metal phosphate. Trialkali metal orthophosphate as well as sodium carbonate and other phosphates is used to treat a broth to reduce E. coli in Table 1. This patent fails to recognize that trisodium phosphate per se can remove, reduce or retard bacterial contamination on poultry. Orthophosphate is used only in combination with ethanol which is a popular disinfectant for machinery and food in Japan.
Thomson, et al. "Phosphate and Heat Treatments to Control Salmonella and Reduce Spoilage and Rancidity on Broiler 15 Carcasses," ponltr-y Sci~nce, 1979, pp. 139-143, treats poultry with 6% kena phosphate which is a polyphosphate blen`d of 90%
sodium tripolyphosphate and 10% sodium h~metaphosphate~ The phosphates did not significantly or consistently affect salmonella survival or total bacterial growth.
It is known that the shelf-life of chicken carcasses can be increased 1 to 2 days by chilling the poultry in a solution of 6%
sodium tripolyphosphate/0.7% tetrasodium pyrophosphate (Kena-available from of Rhône-Poulenc Inc.). See, The Antim;crobial 25 Effect Of Ph~sph~te With P~rticul~r Reference To Food Prodllcts, EXPRESS MAIL #IB594347853 L.L. Hargreaves, et al., The British Food Manufacturing Industries Research Association, Scientific and Technical Surveys, No. 76, April 1972, pp. 1-20 at page 12. Many patents and articles suggest the use of polyphosphates in preserving meat and fish products.
In addition, it is also stated in the Hargreaves reference at page 7 that G. Pacheco and V.M. Dias in an article entitled R~cter1olytlc Act;o~ of Phosph~tes Mems Institute, Oswaldo Cruz, 52 (2), pp. 405-414, reported on the bacteriolytic action of solutions of monosodium, disodium, trisodium and dipotassium orthophosphates on dead and living cells of Salmonella typh~s~.
~.~chPr;ch1~ col1 ~n~ St~pkylococcn~ rell.~. Trisodium phosphate dodecahydrate is stated to have the greatest lytic action. This reference does not relate to treating poultry.
British Patent 935,413 teaches treating raw poultry in the chill tank with a non-cyclic polyphosphate. It is taught that this method provides increased preservation of the poultry flesh by decreasing exudate and thereby decreasing spread of bacteria.
U.S. Patent No. 5,264,229 suggests shelf-life extension for commercially processed poultry by using a specialized hydrogen peroxide and a surfactant in the water used for chilling the poultry.
2l~3837 EXPRESS MAIL #IB594347853 Commonly assigned U.S. Patent Nos. 5,069,922; 5,143,260; and 5,283,073 are directed to a poultry carcass wash process which removes or reduces existing salmonella contamination as well as retards further contamination or growth without affecting the organoleptic properties of the poultry carcasses. While this technology has significantly advanced the art, improvements can still be made by specifically accounting for the treatment of the internal organs of the poultry.
SUMMARY OF TH~ PR~FNT INVENTION
In accordance with the present invention, there is provided a process for treating poultry internal organs to reduce the overall aerobic bacterial count. No interference with the taste or appearance of the final product is associated with the inventive process. The process can similarly be used to treat other portions of the poultry such as wings, thights, breasts, legs and the like which have been detached from the carcass.
20 It has been discovered that during processing of the internal organs from about 4~ or more, preferably 8~ or more of trialkali metal orthophosphate may be applied to the organs, either by dipping or spraying to elevate the treating solution to above pH
11.5 and remove, reduce or retard bacterial contamination and/or 25 growth on the organs.
EXPRESS MAIL #IB594347853 We prefer to employ the trialkali orthophosphate treatment to the internal organs after evisceration. These treatments are conducted using a solution and recycling the solution with filtering to 5 economically utilize the phosphate.
The process comprises treating poultry internal organs at a temperature below that which would cause organoleptic depreciation in the poultry which normally is below 65C, preferably below o 45C. Cooled poultry is treated below about 27C. The treatment solution comprising trialkali metal orthophosphates, said orthophosphate being present in an amount and said poultry being treated for a time sufficient to remove, reduce, or retard bacteriological contamination of the poultry, said orthophosphate 15 agent being present in amounts insufficient to cause substantial organoleptic depreciation of the poultry. Such treatment solutions have a pH above 11.5.
It is possible but not necessary to treat the poultry organs with 20 a blend of a major amount of trialkali metal orthophosphate and a corresponding minor amount of a basic agent, said blend being present in an amount and said poultry being treated for a time sufficient to remove, reduce or retard bacteriological contamination and/or growth on the poultry organs. The basic 25 agent is used in the blend in amounts insufficient to cause 2ls3837 EXPRESS MAIL #IB594347853 substantial organoleptic depreciation of the poultry organs. The treatment solution has a pH above 11.5. The trialkali metal orthophosphate is always present per se or in a major amount of the treatment solution with the proviso that alcohol and ascorbic 5 acid are never part of the treatment solution. Preferably, the treatment time is betweeen about 2 seconds and 2 minutes if a dip solution application is used, although much shorter times have been found effective. We prefer to use the trialkali metal orthophosphates per se. In any case, from about 4~ or more o orthophosphate is used either before or after chilling the poultry.
Specifically, it has been discovered that poultry organs can be treated with a solution cont~ln'ng from about 4~ to about 15 saturation of orthophosphate in the aqueous solution. Preferably, about 4% to about 12~ and most preferably about 8~ or more trisodium or tripotassium orthophosphate dodecahydrate or an equivalent amount of the anhydrous compound, is effective.
20 By the use of this process, poultry organs can be washed economically and simply with food grade products to achieve bacteria reduction without organoleptic depreciation of the organs. Phosphate salts can remain on the poultry organs surface to provide a surface less conducive to supporting bacterial 25 growth, particularly in the highly irregular surfaces of the . 21$3837 EXPRESS MAIL #IB594347853 organs without fear of carcass degradation or impairment of flavor.
Other benefits will become apparent from the drawing and description which follows.
BRT~F DF.~CRIPTION OF TH~ DRAWINGS
Figure 1 depicts an apparatus which may be used to practice the claimed invention when the internal organs are sprayed with treatment solution.
Figure 2 is a bottom view of the apparatus of Figure 1.
Figure 3 is a top view of the apparatus of Figure 1.
Figure 4 is a side view of the apparatus of Figure 1.
D~TATT.Fn DF.~CRTPTION OF T~F I~V~TION
Trialkali metal phosphate is an orthophosphate salt of the formula R3PO4 with a formula for the sodium salt being Na3PO4 and an equivalent formula for the tripotassium compounds. R is an alkali metal of sodium or potassium. Trisodium phosphate has a m;nlml~m of 41.5% P2Os and a typical pH in a 1~ solution of about 11.8.
EXPRESS MAIL #IB594347853 Trisodium phosphate is also available as the dodecahydrate of the formula:
Na3PO4 12H2O
In commerce, the dodecahydrate is available in a technical grade with a formula of:
5(Na3PO4 . 12H2O) NaOH;
or in the food grade with a formula of:
4 ( Na3PO4 . 12H2O ) NaOH;
Both forms have a typical pH in 1~ solution of 11.8. Preferably, the trisodium phosphate dodecahydrate (either form) is used. As used herein, trisodium phosphate is intended to include tripotassium phosphate as well as all forms of those compounds.
Food grade products are intended to be used for food uses.
This invention is applicable to the internal organs of all types of poultry including chickens, turkeys, geese, capon, cornish hens, squab, ducks, guinea, fowl and pheasants. Specific organs to be treated include the hearts, gizzards, kidneys, livers, EXPRESS MAIL #IB594347853 necks, giblets and the like. These include the wings, thighs, breasts, and legs. In addition treatment can occur while the organs are still attached to the carcass or, more preferably, after they have been removed from the carcass. In addition, the term "organs" as used herein is intended to expressly encompass all parts of the chicken which may have been separated from the carcass. These parts may also be referred to as "cut pieces".
The application of an aqueous trialkali orthophosphate solution of o pH greater than 11.5 to the internal organs is made either after, or more preferably before chilling the carcass. We prefer to employ the orthophosphate solution in a manner which allows recovery of the solution after treating the poultry organs. The recovered solution is then filtered to remove insolubles and water and trialkali metal orthophosphate are added to maintain the concentration at an effective amount to remove, reduce or retard bacteriological contamination of the poultry organs. The poultry organs can either be subjected to contact with the treatment solution in a trough (i.e., dip method) or may be sprayed with the treatment solution (i.e., spray method).
When using a spray method, because the organs are typically treated after evisceration they cannot be processed with the remainder of the carcass by attachment to the plant shackles and the like. Accordingly, one apparatus useful for the treatmènt of 21~3837 EXPRESS MAIL #IB594347853 the organs is depicted in the Figures. Referring to the Figures, Element 10 depicts the treatment apparatus. Apparatus 10 includes opening 12 at the top of the apparatus. Also included and mounted flush or through exterior walls 14 are spray nozzles 16 which are 5 connected to a supply of trialkali orthophosphate treatment through hoses, not pictured. Apparatus 10 also includes opening 18 which is used to gain access the organs being treated and screen 20 which is used as a shelf to hold the treated organs while allowing the treatment solution to pass thereto.
In use the organs to be treated are dropped through opening 12 and allowed to free fall through apparatus 10. Treatment solution is sprayed from nozzles 16 such that the the organs will pass through the solution during their downward drop. In a preferred 15 embodiment, the nozzles are arranged in a spiral arrangement to allow for maximum contact of treatment solution with the organs.
The organs continue to fall through the apparatus until they are trapped by screen 20. The size of the apertures in screen 20 are such that they are small enough to not allow for the organs to 20 pass through but large enough to allow the treatment solution to pass through. The solution that passes through screen 20 may be recycled and reused in the processing facility. Removal of the organs is accomplished through opening 18. In a preferred embodiment, screen 20 is sloped so that gravity will cause the 25 treated organs to migrate towards and through opening 20.
-EXPRESS MAIL #IB594347853 In use, apparatus 10 is made of any approved material by the U.S.D.A., particularly stainelss steel. Other materials are clearly contemplated, the key criteria being that they be approved for food handling by governmental authorities. Nozzles 16 are constructed such that they provide a complete spray to the organs.
The use of cone, flat or fan type spray nozzles are preferred, the key criteria being the ability of the nozzles to provide a sufficient volume of treatment solution.
Alternatively, it is possible to employ a trough containg treatment solution through which the organs are transported by means known in the art. Also contemplated for use is a trough including spray nozzles. No matter what apparatus arrangement is selected, the treatment occurs from about one second to about two hours. The time need only be an effective amount of time to produce the desired result and can easily be determined for this particular point in the process where treatment is conducted.
Residual treatment solution rem~;n.~ after the actual contact with the poultry and such residual solution is further effective in removing, reducing or retarding bacterial contamination and/or growth.
We prefer to employ saturated solutions of the orthophosphate which are highly effective in removing, reducing or retarding -EXPRESS MAIL #IB594347853 bacterial contamination. Saturated solutions of up to 40~ are possible but usually from about 4~, preferably about 8~ or 10~ or greater of trisodium orthophosphate is effective. The phosphate may be combined with other materials if desired with the proviso that alcohols (ethanol or the like) and reducing agents like ascorbic acid are not employed. In other words the treatment solution does not contain alcohol. We do not employ any antibacterial which is detrimental to the organoleptic properties of the poultry organs such as high concentrations of sodium o hydroxide or other harsh alkali or alcohol. We prefer to employ the trialkali metal phosphate per se to treat the carcass.
Dispersions of orthophosphate can be used but appear to have little advantage over use of a solution for treating the organs.
In spraying the treatment solution on the poultry we employ from 20 to 150 psi to cause a spray of medium particle size to impact the organs with sufficient force for good cleaning without any depreciation on the appearance or taste of them.
When treatment of the organs occurs they may first be washed with water or other acceptable cleaning solutions. Agitation, sonification and other mechanical means can be applied to assist in washing. Preferably, the organs are then treated with a treatment solution containing from about 4~ to about 12~ and preferably from about 6~ to about 12~ and most preferably about 8~
-- 2l~3837 EXPRESS MAIL #IB594347853 to about 12~ by weight trialkali metal orthophosphate based on the weight of the solution. The treatment solution can be applied by mechanical sprayers, preferably under high pressure to insure good contact. Sonification may be employed at either sonic or 5 ultrasonic frequencies. Any other means of contacting the poultry with the treatment solution, such as in a rotating drum, can also be used.
The treatment solution is preferably comprised only of trialkali o metal orthophosphate. For purposes of adjusting pH, minor amounts of other agents can also be added. These can be illustrated by sodium carbonate, sodium and/or potassium hydroxide, alkali metal polyphosphate such as, sodium tripolyphosphate or acids such as phosphoric acid. Since hydroxides may an adverse effect on the organoleptic characteristics of the organs, it is preferred to avoid the use of these agents altogether or to use amounts which have no effect on the organoleptic characteristics of the organs.
The pH adjusting agent, if used, is used in an amount insufficient with the alkali metal orthophosphate to cause organoleptic 20 deterioration of the organs. By "minor amounts" is meant less than 50~ by weight of the combined dry weight of the trialkali metal orthophosphate and the basic agent usually up to 45~ and in all cases in an amount insufficient to cause organoleptic deterioration.
~1 53$37 EXPRESS MAIL #IB594347853 The ingredients in the treatment solution are used in amounts sufficient to provide a pH of above about 11.5 and preferably within the range from about 11.6 to about 13Ø The pH level insures the treatment solution will remove, reduce or retard 5 bacterial cont~m'n~tion or growth. While a saturated solution insures maximum concentration of the phosphate, we have found that concentrations of about 4~ to saturation and more particularly about 8~ to near saturation are desirable. At cooler temperatures, below 27C and 10C a solution containing about 4~ to about 12~
o trialkali metal orthophosphate and more preferably about 6~ or more and most preferably about 8~ or more is effective to reduce, remove or retard contamination and/or growth of all bacteria. At all levels of about 4~ or more trialkali orthophosphate, the pH
will remain above about 11.5 and preferably from pH 11.6 to about 13.5, most preferably 12.0 to 13.5.
The poultry organs are contacted with the treatment solution for a period of time sufficient to reduce total aerobic bacterial contamination over and above that obtainable with pure water at 20 temperatures ranging from about 0C to 70C, more preferably between about 20C to 60C, and even more preferably between about 24C and about 40 C. Treatment dwell time is also sufficient, under the conditions of the treatment, to contact all contactable exposed surfaces of the poultry organs, effect a washing of the -EXPRESS MAIL #IB594347853 surfaces and thus contact substantially all colony forming units on the surface of the organs. The contact time is sufficient to allow upon drying, the deposition of an even layer of trialkali metal orthophosphate on the exposed surfaces of the organs to 5 prevent or retard further bacterial growth.
Immediately after treatment, the organs can be processed following normal processing conditions such as draining and chilling. They may then be ultimately repackaged with the re~;n~er of the o carcass.
While it is possible to treat the poultry organs at any point in the process and at any temperature and time which does not harm the product, one or more treatments with the aIkali metal 15 orthophosphate during processing are possible and often desirable.
Any treatment temperature from 0 to 70C for process times of several seconds to hours depending on the temperature is feasible.
Particularly good results are obtained by first applying a 20 treatment solution on all portions of the poultry organs, allowing the treatment solution to remain on the organs for up to one minute, and then rinsing with water for up to another minute.
While the present invention is primarily directed at reducing 25 salmonella contamination of the poultry organs, it is also -EXPRESS MAIL #IB594347853 intended to include all aerobic bacterial growth which is affected by the stated trialkali metal orthophosphates. In addition to salmonella, other bacteria such as E. coli, campylobacter, eneterobacetericeae, listeria and the like which are measured by 5 total plate count are significantly reduced.
Affected bacterial species can be easily determined by one of ordinary skill and thus all such bacterla as are affected are considered included in the invention.
The present invention will be illustrated in the Example which follows.
EXPRESS MAIL #IB594347853 F~X~MPT .~
Turkey livers, hearts and gizzards are taken directly from the evisceration line of a poultry processing plant prior to chilling and are treated with either water (control samples) or a 14~
trisodium phosphate orthophosphate dodecahydrate treatment solution (invention samples). Treatment with the 14~ trisodium phosphate orthophosphate dodecahydrate treatment solution occurs by either dipping the organs into a bath containing the treatment o solution (TSP Dip) for a defined period of time or spraying the organs with the treatment solution from nozzles using the apparatus shown in the Figure while the organs free fall through the apparatus (TSP Spray). When using the TSP Spray method, the pipe used is made of polyvinyl chloride, has a height of six feet, has a diameter of six inches and has nine nozzles mointed every six inches along the interior of the pipe in a spiral configuration. The inventive samples are then allowed to drain for a period of either five or fifteen seconds. After draining, each sample is rinsed with 500 ml of tap water. The following treatment profiles are utilized for each type of turkey organ:
(A) Rinse with 500 ml of ambient temperature tap water (Control) EXPRESS MAIL #IB594347853 (B) TSP Spray followed by a 5 second drain followed by rinsing with 500 ml of ambient tap water (C) TSP Spray followed by a 15 second drain followed by s rinsing with 500 ml of ambient tap water (D) 5 second TSP Dip followed by a 5 second drain followed by rinsing with 500 ml of ambient tap water o (E) 10 second TSP Dip followed by a 15 second drain followed by rinsing with 500 ml of ambient tap water Each treatment is replicated 5 times for each type of organ to provide 75 samples for evaluation. All 75 samples are evaluated for Aeorbic Plate Count (APC), Enterobacteriaceae and E. Coli enumeration. The averages for each type of organ are shown in Tables 1-3, while the raw data for each sample are shown in Table 4-6.
TART.T~ 1 Treated Pre-Chill Turkey Livers CFU/g Averages (n=5) 25 Treatment APC T~nt~robacteriaceae E. coli -EXPRESS MAIL #IB594347853 A 3.0 x 10 1.4 x 101 1.0 x 10 B 1.6 x 101 12.0 x 10 1.0 x 10 S C 2.0 x 101 1.0 x 101 1.0 x D 2.8 x lol 2.2 x 10 1.0 x 10 E 1.2 X 101 1.0 x 10 1.0 x 10 TART.R 2 Treated Pre-Chill Turkey Hearts CFU/g Averages (n=5) ~:s~u~el~ APC EntProbacteriaceae R. coli A 3.2 x 10 1.0 x 10 1.0 x 10 B 1.2 x lol 1.0 x 101 1.0 x 10 C 1.O X 101 1.O X 101 1.O X 10 D 1.8 x lol 1.0 x 101 1.0 x E 1.2 X 101 1.0 x 10 1.0 x 10 -EXPRESS MAIL #IB594347853 TART.R 3 Treated Pre-Chill Turkey Gizzards CFU/g Averages (n=S) ~:9.~ APC Ent~robact~riaceae R, coli A 9.2 x 102 1 . 0 X 10 1 . 0 X 10 B 2.3 x 102 1. 2 x 101 1.0 x C 3.6 x 102 1.0 x 101 1.0 x 10 D 2.4 x 102 2.8 x 101 2.8 x 10 E 1.0 X 10 1.0 x 101 1.0 x EXPRESS MAIL #IB594347853 T~Rr.~ 4 TREATED PRE-CHILL TURKEY LIVERS
CFU/g Treatment Aerobic Plate Collnt Ent~r~h~teriaceae E_ ~Li A 6.0 X 1011.0 X lol < 1.0 4 . o x lolc 1 . o x lol ~ 1 . o X lol < 1.0 X 101 < 1.0 X 101 < 1.0 X lol 7.0 X 101 3.0 X 101 < 1.0 X lol < 1.0 X 101 < 1.0 X 101 < 1.0 X lol B < 1.0 X 10< 1.0 X 10 < 1.0 X lol < 1.0 X 1012.0 X 101 < 1.0 X lol 2.0 X 1ol< 1.0 X 101 < 1.0 3.0 X 1011.0 X 101 < 1.0 X lol < 1.O X 101 < 1.O X 101 < 1.O
X
-EXPRESS MAIL #IB594347853 c 2 . o x lolc 1. o x lol ~ 1 . o ~ 1 . O X 101~ 1 . O X 101 ~ 1 . O
X lol 1 . o x lol~ 1 . o x lol ~ 1 . o X lol 5 . o x lol~ 1 . o x lol ~ 1 . o X lol < 1 . O X 101 ~ 1 . O X 101 < 1. 0 D 4.0 X 101 < 1.0 X 10 < 1.0 X lol < 1.O X 101 < 1.O X 101 < 1.O
15 x lol 1 . O X 101 1 . O X 101 < 1 . O
X lol 7 . o x lol 7 . o x lol < 1 . o X lol < 1 . o x lol < 1 . o x lol < 1 . o X lol E 2 . o x lol < 1. o x lol < 1. o X lol < 1 . o x lol < 1 . o x lol < 1 . o X lol < 1 . O X 101 < 1 . O X 101 < 1 . O
< 1 . O X 101 , < 1 . O X 101 < 1 . O
30 x lol 21~3837 EXPRESS MAIL #IB594347853 1.0 X 101 ~ 1.0 X 101 ~ 1.0 X lol TZ~RT.T.~ 5 CFU/g Treatment A~r~hl c Plate Colmt ~ntf~robacteriaceae F:. Coli A 1.0 X 10 ~ 1.0 X 10 ~ 1.0 X
lol 1 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol 3 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol 6 . 0 X 10l ~ 3 . 0 X 10l ~ 1 . 0 X
10l 5.0 X 101 ~ 1.0 X 101 ~: 1.0 X
lol B ~ 1. 0 X 10 < 1. 0 X 10 < 1. 0 X 10 < 1 . 0 X 10l < 2 . 0 X 10l < 1 . 0 X
lol < 1 . O X 101 < 1 . O X 101 < 1 . O X
lol ~ 1.0 X 101 ~ 1.0 X 101 ~ 1.0 X
30 10l 21$3837 -EXPRESS MAIL #IB594347853 2 . o x lol < 1 . o x lol < 1 . o x 0l C < 1 . O X 101 < 1 . O X 101 < 1 . O X
1 . O X 101 < 1 . O X 101 < 1 . O X
< 1.0 X 101 < 1.O X 101 < 1.O X
lol 1 . O X 101 < 1 . O X 101 <
1. 0 X 101 1.0 X 101 < 1.0 X 101 < 1.0 X
lol D < 1.0 X 10 < 1.0 X 101 < 1.0 X
2 . o x lol < 1 . o x lol < 1 . o x lol < 1 . O X 101 < 1 . O X 101 < 1 . O X
lol 4 . o x lol < 1 . o x lol < 1 . o x . o X 101 < 1 . O X 101 <
1.0 X 101 E < 1.0 X 10 < 1.0 X 10 < 1.0 X
2 . O X 101 < 1 . O X 101 < 1 . O X
lol 1.O X 101 ~ 1.O X 101 < 1.O X
< 1.O X 101 < 1.O X 101 <
30 1 . o x lol -EXPRESS MAIL #IB594347853 < 1.0 X 10l < 1.0 X 101 < 1.0 X
lol T~RT.R 6 TREATED PRE-CHILL luKKEY GIZZARDS
CElJ/g 10 Treat~nt A~robic Plate Connt Rnt~robact~riaceae E. Coli A 9.0 X lo21.0 X lo1 1.0 X
lol 3.9 x lo2l.o x lol < l.o x lol 1 . 4 x 1021 . o x lol < 1 . o x lol 3.0 X 1031.0 X 1o1 < 1.0 X
1o1 1.5 X 1o2< 1.0 X 1o1 < 1.0 X
lol B 1.9 X 10< 1.0 X lo1 < 1.0 X
1o1 3.0 X 102< 1.0 X 101 < 1.0 X
lol 1.0 X 102< 1.0 X 101 < 1.0 X
lol 2ls3837 EXPRESS ~IL #IB594347853 3.6 x lo2 < l.o x lol < l.o x lol 1.9 x lo2 2.0 x lol < l.o x lol C 1 . 1 X 102 < 1 . O X 10l < 1 . O X 101 2.7 x lo2 < l.o x lol < l.o x lol 1.2 x 103 < l.o x lol < l.o x 1 . 1 X 102 < 1 . O X 101 < 1 . O X
lol 1.2 x lo2 < l.o x lol < l.o x lol D 1. 2 X 102 < 1. 0 X 101 < 1. 0 X
lol 1.0 X 102 1.0 X 101 < 1.0 X
lol 1.3 x lo2 l.o x lol < l.o x lol 2.1 x lo2 < l.o x lol < l.o x lol 6.5 X lo2 l.o x lo2 l.o X
lo2 E 1.5 x lo2 < l.o x lo < l.o x lol 1.3 x lo2 . < l.o x lol < l.o x lol -EXPRESS MAIL #IB594347853 6 . 0 X 10l c 1 . 0 X 101 < 1 . 0 X
lol 9 . O X 101 ~ 1 . O X 101 < 1 . O X
lol 8.0 X 101 c 1.0 X 101 c 1.0 X
lol The data show that the organs are generally clean, having much o reduced bacterial counts as compared to control poultry carcasses.
Nonetheless, the APC of the Control Gizzards, having a count of 9.2 x 102, is reduced to 1 x 102 when using treatment E (10 sec TSP
Dip/15 sec rinse). E. coli and Enterobacetiaceae counts are below 2.0 x lol for gizzards and 2.2 x lol for livers and hearts. The 15 APC for livers and hearts is below 3.2 x 10l. Looking to the specific sample data (Tables 4-6) it is shown that the trisodium orthophosphate treatment ls generally effective in reducing pathogens on poultry organs. This is particularly a concern as bacterial counts on the organs can increase if care is not taken 20 during evisceration or cross contamination by contact with other contaminated parts between the processes of evisceration and packaging.
Having described the invention in detail and by reference to the 25 preferred embodiments thereof, it will be apparent that EXPRESS MAIL #IB594347853 modifications and variations are possible without departing from the scope of the appended claims.
PRO~ S FOR TR~TING POUTTRY ~ ~T, OR~S
TO RF~nu~ BACT~RTAT CONTAMT~ATION
The present invention relates to an improved process for reducing the level of and retarding the growth of bacteria, such as salmonella, in poultry processing, and more particularly on raw poultry internal organs without causing organoleptic depreciation thereof.
BACKGROUNn OF T~F~' I~V~NTION
15 Poultry is processed, after slaughtering, by scalding to assist in defeathering, defeathering by machine, washing, eviscerating and chilling prior to packing. These treatments are controlled to avoid causing a change in the appearance characteristics of poultry which would make it unsalable.
Poultry, after eviscerating, shows high levels of salmonella bacteria on the surface of the carcass. A large part of carcass contamination with salmonella can be removed by water washing.
While salmonella can be easily killed by heat, such as during 25 cooking, colony forming units of bacteria can attach and/or reside in the regular and irregular surfaces of the skin, multiply and, thereafter, contaminate working surfaces, hands and utensils. Food spoilage and illness can result from this carry over of bacteria or cross-contamination from the infected carcass to surfaces not 30 heated sufficiently to cause thermal destruction of the bacteria.
-During evisceration, the internal organs of the poultry such as the livers, hearts and gizzards are removed. For shipment and sale, the organs are typically replaced in the cavity of the poultry carcass. While the amount of bacterial contamination on s untreated internal organs tends to be much less than that of untreated skin and other surfaces of the poultry carcass, there is still the possibility of some contamination. If contaminated, the organs have the potential to cross-contaminate the poultry carcass when replaced in the carcass. In general, this is not o considered a severe problem as the organs are often separately packaged (e.g., in a polymeric barier material) prior to insertion in the cavity. However, as an additional safeguard, it would be desirable to reduce the bacterial content of the organs prior to replacement in the carcass.
Extensive research has been conducted by the art to uncover an economical system for reducing salmonella contamination of poultry carcasses without causing organoleptic depreciation. Poultry feathers carry large amounts of salmonella which can contaminate 20 the carcass during scalding and defeathering. Improper evisceration can also be a source of contamination. The use of acids such as lactic or acetic acid, at levels sufficient to effect bacteriological control, causes organoleptic deterioration of the poultry. At acid levels low enough to avoid organoleptic 25 deterioration of the poultry, bacteriostatic effects are reduced.
A treatment system must be economical, easy to use, compatible with food manufacturing, and not change the organoleptic 21~3837 EXPRESS MAIL #IB594347853 properties of the poultry. Any change in the appearance of the poultry would make the same unsalable.
It has been reported that the thermal death rate of salmonella can 5 be increased during scalding by elevating the pH of the scald water to pH 9.0 + 0.2. Agents such as sodium hydroxide, potassium hydroxide, sodium carbonate, and trisodium phosphate have been reported as effective pH adjusting agents for use in increasing the thermal death rate of the bacteria. Trisodium phosphate was reported as least effective in increasing the death rate. Sodium hydroxide and potassium hydroxide, while effective bacteriostats, can effect the surface of the carcass adversely. Propionic acid and glutaraldehyde, which were also tried as treating agents, are reported as possibly having unfavorable effects on plucking. See, 15 "The Effect of pH Adjustment on the Microbiology of Chicken Scald-tank Water With Particular Reference to the Death Rate of Salmonella," T.J. Humphrey, et al., Journal of Applied Bacteriology, 1981, ~1, pp. 517-527.
20 T.J. Humphrey, et al. have also reviewed the pH effect of scald water on salmonella on chicken skin. See "The Influence of Scald Water pH on the Death Rates of S~lm~nell~ ty~h;ml~ril]m and Other Bacteria Attached to Chicken Skin," Jollrn~l of A~l;ed B~cteriology, 1984, 57 (2), pp. 355-359. Scald water adjusted to -EXPRESS MAIL #IB594347853 pH 9 i 0.2 as in the 1981 paper can help to reduce external andinternal cross-contamination of carcasses by salmonellas.
The results reported in the first article are based on assays of 5 samples of scald water taken from the scald tank. The article does not show the effect of the agents on bacterial colonies on the surface of the poultry or the organoleptic effect on the poultry meat or skin.
o The second paper teaches that pH adjustment of scald water to pH
Of 9 i 0.2 can be used to improve the hygiene of chicken carcasses during plucking by lowering the bacterial carry over from the scald tank.
15 These references are limited to the scald tank and use relatively low pH conditions and low concentration pH adjusting agents and do not show any long term effect of the agents on the surface of the poultry since the scald water solution and any agents therein are washed off after defeathering.
Humphrey, et al. recognize that plucking and subsequent evisceration cause further cont~m1n~tion. The improvements in scalding hygiene reported in their 1984 paper and in their earlier work [1981] help to reduce the growth rate of pathogens on carcass 25 surfaces during plucking but have no measurable effect on the EXPRESS MAIL #IB594347853 shelf-life or safety of chilled carcasses because of further contamination during evisceration. The organisms responsible for spoilage of meat of this type are added during cold storage or during later stages of processing. (Humphrey, et al. 1984 at page s 359). Humphrey, et al. do not teach reducing the potential for salmonellosis by reducing the incidence and population of salmonella organisms. Humphrey, et al., 1984, also do not show the organoleptic effect of their treatment on the poultry carcasses, much of which is undesirable.
Attempts have been made to pasteurize poultry meat by treating the meat with a solution containing agents such as lactic acid, acetic acid, sodium carbonate, sodium borate, sodium chloride, potassium hydroxide, chlorine and EDTA. All treatments, except sodium 5 borate, sodium chloride and sodium carbonate reduced the visual acceptability of the meat. Chlorine failed to destroy bacteria on the surface of the poultry but would be expected to control salmonella in water. See, ~hemi c~l P~.~tel]r;z~tio~ of POl~l try Me~t, J.S. Teotia, Dissertation Abstracts Int'l. B., 1974, 34(a), 4142.
The following references treat various meat products to retain moisture, texture and tenderness. U.S. 3,782,975 to Zyss issued January 1, 1974 teaches polyphosphate curing of fresh primal cuts of meat with a curing solution at pH 6 to 8, free of sodium, and EXPRESS MAIL #IB594347853 containing about 1.0 to 20~ by weight of a water soluble phosphate which can include orthophosphate.
U.S. 3,775,543 to Zyss issued November 27, 1973 uses 0.2 to 20~ by 5 weight of a phosphate (which can be orthophosphate) treatment solution based on the ingredient mix of processed meat. The phosphate is used as a binding agent. Alkaline pH is found to decrease shelf-life. Salmonella is killed by cooking not by phosphate.
U.S. 3,493,392 to Swartz issued February 3, 1970 pumps tuna with a phosphate treating solution including orthophosphate to improve yield of desired light flesh, to improve odor (less fishy) and to render the meat more tender and less dry. Pumping injects solution 15 deep into the meat or fish and is not a surface treatment. Swartz uses mono and dialkali orthophosphate in Example IV and reports poor weight retention results compared to polyphosphates. U.S.
3,620,767 to Swartz issued November 16, 1971 pumps bonito with a salt and phosphate including orthophosphate but no example is 20 given. See also Canadian Patent 847,280 issued July 21, 1970 to Swartz. These references employ polyphosphates for their water binding properties.
U.S. 2,770,548 teaches the anticaking properties of trialkali 25 metal orthophosphates.
EXPRESS MAIL #IB594347853 Trisodium phosphate has also been found to be effective in inhibiting the growth of blue mold in cuts and bruises in fruit by treating the broken surface with the solution of trisodium 5 phosphate (U.S. Patent No. 1,744,310).
Kohl, et al., U.S. 3,681,091, issued August 1, 1972, teaches treating foods including fish fillets with lO~ solution of medium chain length polyphosphates.
Freund, et al., U.S. 2,957,770 teach improving the properties of meat with a composition which can include inorganic orthophosphates such as disodium hydrogen orthophosphate. Low concentrations of phosphate are employed.
Cheng, U.S. 4,683,139 issued July 28, 1987 teaches a process for prepackaged fresh red meat at retail wherein the shelf-life of the meat is increased by treatment with an aqueous solution of an alkali metal salt or certain phosphate compounds, a reducing 20 compound such as ascorbic acid and a sequestering or chelating agent such as citric acid. The phosphate can be an orthQphosphate, pyrophosphate, tripolyphosphate and h~metaphosphate and will vary in the way the buffer solution is applied to the meat giving a pH below neutral.
EXPRESS MAIL #IB594347853 Szczesniak, et al., U.S. 4,075,357 issued February 21, 1978, teaches salt combined with a secondary salt selected from alkali metal salts of organic acids and trisodium orthophosphate, polyphosphate, metaphosphate and ultraphosphate. Citrates are 5 preferred combined with sodium chloride. These mixtures are used to control water activity in low moisture cooked food which have neutral pH.
U.S. 3,705,040 to Bynagte issued December 5, 1972 teaches use of a o solution of water, 2 to 3~ acid pyrophosphates and 2 to 15~ sodium phosphates including sodium orthophosphate to soak shrimp for at least two minutes followed by cooking for three minutes, cooling and peeling. The process improves the amount of shrimp meat recovered from the shell by reducing the strength of the under skin of the shrimp. Where sodium orthophosphate is employed in Example IV it is employed at 2~.
The preceding patents which pump or treat meat or fish with phosphates generally use needles to inject or mix into meat 20 formulations a phosphate solution to bind water and improve texture of the product. Neutral pH formula are employed for these purposes. The patents do not teach the present invention of treating the surface of freshly slaughtered poultry with trialkali metal orthophosphate at pH 11.5 or greater to remove, reduce or 25 retard bacterial contamination or growth on the poultry.
-EXPRESS MAIL #IB594347853 U.S. 4,592,892 to Ueno, et al. issued June 3, 1986 teaches ethanol used to sterilize foods and machine,s can be enhanced by use of an aqueous solution of an alkali carbonate which may also contain a 5 trialkali metal phosphate. Trialkali metal orthophosphate as well as sodium carbonate and other phosphates is used to treat a broth to reduce E. coli in Table 1. This patent fails to recognize that trisodium phosphate per se can remove, reduce or retard bacterial contamination on poultry. Orthophosphate is used only in combination with ethanol which is a popular disinfectant for machinery and food in Japan.
Thomson, et al. "Phosphate and Heat Treatments to Control Salmonella and Reduce Spoilage and Rancidity on Broiler 15 Carcasses," ponltr-y Sci~nce, 1979, pp. 139-143, treats poultry with 6% kena phosphate which is a polyphosphate blen`d of 90%
sodium tripolyphosphate and 10% sodium h~metaphosphate~ The phosphates did not significantly or consistently affect salmonella survival or total bacterial growth.
It is known that the shelf-life of chicken carcasses can be increased 1 to 2 days by chilling the poultry in a solution of 6%
sodium tripolyphosphate/0.7% tetrasodium pyrophosphate (Kena-available from of Rhône-Poulenc Inc.). See, The Antim;crobial 25 Effect Of Ph~sph~te With P~rticul~r Reference To Food Prodllcts, EXPRESS MAIL #IB594347853 L.L. Hargreaves, et al., The British Food Manufacturing Industries Research Association, Scientific and Technical Surveys, No. 76, April 1972, pp. 1-20 at page 12. Many patents and articles suggest the use of polyphosphates in preserving meat and fish products.
In addition, it is also stated in the Hargreaves reference at page 7 that G. Pacheco and V.M. Dias in an article entitled R~cter1olytlc Act;o~ of Phosph~tes Mems Institute, Oswaldo Cruz, 52 (2), pp. 405-414, reported on the bacteriolytic action of solutions of monosodium, disodium, trisodium and dipotassium orthophosphates on dead and living cells of Salmonella typh~s~.
~.~chPr;ch1~ col1 ~n~ St~pkylococcn~ rell.~. Trisodium phosphate dodecahydrate is stated to have the greatest lytic action. This reference does not relate to treating poultry.
British Patent 935,413 teaches treating raw poultry in the chill tank with a non-cyclic polyphosphate. It is taught that this method provides increased preservation of the poultry flesh by decreasing exudate and thereby decreasing spread of bacteria.
U.S. Patent No. 5,264,229 suggests shelf-life extension for commercially processed poultry by using a specialized hydrogen peroxide and a surfactant in the water used for chilling the poultry.
2l~3837 EXPRESS MAIL #IB594347853 Commonly assigned U.S. Patent Nos. 5,069,922; 5,143,260; and 5,283,073 are directed to a poultry carcass wash process which removes or reduces existing salmonella contamination as well as retards further contamination or growth without affecting the organoleptic properties of the poultry carcasses. While this technology has significantly advanced the art, improvements can still be made by specifically accounting for the treatment of the internal organs of the poultry.
SUMMARY OF TH~ PR~FNT INVENTION
In accordance with the present invention, there is provided a process for treating poultry internal organs to reduce the overall aerobic bacterial count. No interference with the taste or appearance of the final product is associated with the inventive process. The process can similarly be used to treat other portions of the poultry such as wings, thights, breasts, legs and the like which have been detached from the carcass.
20 It has been discovered that during processing of the internal organs from about 4~ or more, preferably 8~ or more of trialkali metal orthophosphate may be applied to the organs, either by dipping or spraying to elevate the treating solution to above pH
11.5 and remove, reduce or retard bacterial contamination and/or 25 growth on the organs.
EXPRESS MAIL #IB594347853 We prefer to employ the trialkali orthophosphate treatment to the internal organs after evisceration. These treatments are conducted using a solution and recycling the solution with filtering to 5 economically utilize the phosphate.
The process comprises treating poultry internal organs at a temperature below that which would cause organoleptic depreciation in the poultry which normally is below 65C, preferably below o 45C. Cooled poultry is treated below about 27C. The treatment solution comprising trialkali metal orthophosphates, said orthophosphate being present in an amount and said poultry being treated for a time sufficient to remove, reduce, or retard bacteriological contamination of the poultry, said orthophosphate 15 agent being present in amounts insufficient to cause substantial organoleptic depreciation of the poultry. Such treatment solutions have a pH above 11.5.
It is possible but not necessary to treat the poultry organs with 20 a blend of a major amount of trialkali metal orthophosphate and a corresponding minor amount of a basic agent, said blend being present in an amount and said poultry being treated for a time sufficient to remove, reduce or retard bacteriological contamination and/or growth on the poultry organs. The basic 25 agent is used in the blend in amounts insufficient to cause 2ls3837 EXPRESS MAIL #IB594347853 substantial organoleptic depreciation of the poultry organs. The treatment solution has a pH above 11.5. The trialkali metal orthophosphate is always present per se or in a major amount of the treatment solution with the proviso that alcohol and ascorbic 5 acid are never part of the treatment solution. Preferably, the treatment time is betweeen about 2 seconds and 2 minutes if a dip solution application is used, although much shorter times have been found effective. We prefer to use the trialkali metal orthophosphates per se. In any case, from about 4~ or more o orthophosphate is used either before or after chilling the poultry.
Specifically, it has been discovered that poultry organs can be treated with a solution cont~ln'ng from about 4~ to about 15 saturation of orthophosphate in the aqueous solution. Preferably, about 4% to about 12~ and most preferably about 8~ or more trisodium or tripotassium orthophosphate dodecahydrate or an equivalent amount of the anhydrous compound, is effective.
20 By the use of this process, poultry organs can be washed economically and simply with food grade products to achieve bacteria reduction without organoleptic depreciation of the organs. Phosphate salts can remain on the poultry organs surface to provide a surface less conducive to supporting bacterial 25 growth, particularly in the highly irregular surfaces of the . 21$3837 EXPRESS MAIL #IB594347853 organs without fear of carcass degradation or impairment of flavor.
Other benefits will become apparent from the drawing and description which follows.
BRT~F DF.~CRIPTION OF TH~ DRAWINGS
Figure 1 depicts an apparatus which may be used to practice the claimed invention when the internal organs are sprayed with treatment solution.
Figure 2 is a bottom view of the apparatus of Figure 1.
Figure 3 is a top view of the apparatus of Figure 1.
Figure 4 is a side view of the apparatus of Figure 1.
D~TATT.Fn DF.~CRTPTION OF T~F I~V~TION
Trialkali metal phosphate is an orthophosphate salt of the formula R3PO4 with a formula for the sodium salt being Na3PO4 and an equivalent formula for the tripotassium compounds. R is an alkali metal of sodium or potassium. Trisodium phosphate has a m;nlml~m of 41.5% P2Os and a typical pH in a 1~ solution of about 11.8.
EXPRESS MAIL #IB594347853 Trisodium phosphate is also available as the dodecahydrate of the formula:
Na3PO4 12H2O
In commerce, the dodecahydrate is available in a technical grade with a formula of:
5(Na3PO4 . 12H2O) NaOH;
or in the food grade with a formula of:
4 ( Na3PO4 . 12H2O ) NaOH;
Both forms have a typical pH in 1~ solution of 11.8. Preferably, the trisodium phosphate dodecahydrate (either form) is used. As used herein, trisodium phosphate is intended to include tripotassium phosphate as well as all forms of those compounds.
Food grade products are intended to be used for food uses.
This invention is applicable to the internal organs of all types of poultry including chickens, turkeys, geese, capon, cornish hens, squab, ducks, guinea, fowl and pheasants. Specific organs to be treated include the hearts, gizzards, kidneys, livers, EXPRESS MAIL #IB594347853 necks, giblets and the like. These include the wings, thighs, breasts, and legs. In addition treatment can occur while the organs are still attached to the carcass or, more preferably, after they have been removed from the carcass. In addition, the term "organs" as used herein is intended to expressly encompass all parts of the chicken which may have been separated from the carcass. These parts may also be referred to as "cut pieces".
The application of an aqueous trialkali orthophosphate solution of o pH greater than 11.5 to the internal organs is made either after, or more preferably before chilling the carcass. We prefer to employ the orthophosphate solution in a manner which allows recovery of the solution after treating the poultry organs. The recovered solution is then filtered to remove insolubles and water and trialkali metal orthophosphate are added to maintain the concentration at an effective amount to remove, reduce or retard bacteriological contamination of the poultry organs. The poultry organs can either be subjected to contact with the treatment solution in a trough (i.e., dip method) or may be sprayed with the treatment solution (i.e., spray method).
When using a spray method, because the organs are typically treated after evisceration they cannot be processed with the remainder of the carcass by attachment to the plant shackles and the like. Accordingly, one apparatus useful for the treatmènt of 21~3837 EXPRESS MAIL #IB594347853 the organs is depicted in the Figures. Referring to the Figures, Element 10 depicts the treatment apparatus. Apparatus 10 includes opening 12 at the top of the apparatus. Also included and mounted flush or through exterior walls 14 are spray nozzles 16 which are 5 connected to a supply of trialkali orthophosphate treatment through hoses, not pictured. Apparatus 10 also includes opening 18 which is used to gain access the organs being treated and screen 20 which is used as a shelf to hold the treated organs while allowing the treatment solution to pass thereto.
In use the organs to be treated are dropped through opening 12 and allowed to free fall through apparatus 10. Treatment solution is sprayed from nozzles 16 such that the the organs will pass through the solution during their downward drop. In a preferred 15 embodiment, the nozzles are arranged in a spiral arrangement to allow for maximum contact of treatment solution with the organs.
The organs continue to fall through the apparatus until they are trapped by screen 20. The size of the apertures in screen 20 are such that they are small enough to not allow for the organs to 20 pass through but large enough to allow the treatment solution to pass through. The solution that passes through screen 20 may be recycled and reused in the processing facility. Removal of the organs is accomplished through opening 18. In a preferred embodiment, screen 20 is sloped so that gravity will cause the 25 treated organs to migrate towards and through opening 20.
-EXPRESS MAIL #IB594347853 In use, apparatus 10 is made of any approved material by the U.S.D.A., particularly stainelss steel. Other materials are clearly contemplated, the key criteria being that they be approved for food handling by governmental authorities. Nozzles 16 are constructed such that they provide a complete spray to the organs.
The use of cone, flat or fan type spray nozzles are preferred, the key criteria being the ability of the nozzles to provide a sufficient volume of treatment solution.
Alternatively, it is possible to employ a trough containg treatment solution through which the organs are transported by means known in the art. Also contemplated for use is a trough including spray nozzles. No matter what apparatus arrangement is selected, the treatment occurs from about one second to about two hours. The time need only be an effective amount of time to produce the desired result and can easily be determined for this particular point in the process where treatment is conducted.
Residual treatment solution rem~;n.~ after the actual contact with the poultry and such residual solution is further effective in removing, reducing or retarding bacterial contamination and/or growth.
We prefer to employ saturated solutions of the orthophosphate which are highly effective in removing, reducing or retarding -EXPRESS MAIL #IB594347853 bacterial contamination. Saturated solutions of up to 40~ are possible but usually from about 4~, preferably about 8~ or 10~ or greater of trisodium orthophosphate is effective. The phosphate may be combined with other materials if desired with the proviso that alcohols (ethanol or the like) and reducing agents like ascorbic acid are not employed. In other words the treatment solution does not contain alcohol. We do not employ any antibacterial which is detrimental to the organoleptic properties of the poultry organs such as high concentrations of sodium o hydroxide or other harsh alkali or alcohol. We prefer to employ the trialkali metal phosphate per se to treat the carcass.
Dispersions of orthophosphate can be used but appear to have little advantage over use of a solution for treating the organs.
In spraying the treatment solution on the poultry we employ from 20 to 150 psi to cause a spray of medium particle size to impact the organs with sufficient force for good cleaning without any depreciation on the appearance or taste of them.
When treatment of the organs occurs they may first be washed with water or other acceptable cleaning solutions. Agitation, sonification and other mechanical means can be applied to assist in washing. Preferably, the organs are then treated with a treatment solution containing from about 4~ to about 12~ and preferably from about 6~ to about 12~ and most preferably about 8~
-- 2l~3837 EXPRESS MAIL #IB594347853 to about 12~ by weight trialkali metal orthophosphate based on the weight of the solution. The treatment solution can be applied by mechanical sprayers, preferably under high pressure to insure good contact. Sonification may be employed at either sonic or 5 ultrasonic frequencies. Any other means of contacting the poultry with the treatment solution, such as in a rotating drum, can also be used.
The treatment solution is preferably comprised only of trialkali o metal orthophosphate. For purposes of adjusting pH, minor amounts of other agents can also be added. These can be illustrated by sodium carbonate, sodium and/or potassium hydroxide, alkali metal polyphosphate such as, sodium tripolyphosphate or acids such as phosphoric acid. Since hydroxides may an adverse effect on the organoleptic characteristics of the organs, it is preferred to avoid the use of these agents altogether or to use amounts which have no effect on the organoleptic characteristics of the organs.
The pH adjusting agent, if used, is used in an amount insufficient with the alkali metal orthophosphate to cause organoleptic 20 deterioration of the organs. By "minor amounts" is meant less than 50~ by weight of the combined dry weight of the trialkali metal orthophosphate and the basic agent usually up to 45~ and in all cases in an amount insufficient to cause organoleptic deterioration.
~1 53$37 EXPRESS MAIL #IB594347853 The ingredients in the treatment solution are used in amounts sufficient to provide a pH of above about 11.5 and preferably within the range from about 11.6 to about 13Ø The pH level insures the treatment solution will remove, reduce or retard 5 bacterial cont~m'n~tion or growth. While a saturated solution insures maximum concentration of the phosphate, we have found that concentrations of about 4~ to saturation and more particularly about 8~ to near saturation are desirable. At cooler temperatures, below 27C and 10C a solution containing about 4~ to about 12~
o trialkali metal orthophosphate and more preferably about 6~ or more and most preferably about 8~ or more is effective to reduce, remove or retard contamination and/or growth of all bacteria. At all levels of about 4~ or more trialkali orthophosphate, the pH
will remain above about 11.5 and preferably from pH 11.6 to about 13.5, most preferably 12.0 to 13.5.
The poultry organs are contacted with the treatment solution for a period of time sufficient to reduce total aerobic bacterial contamination over and above that obtainable with pure water at 20 temperatures ranging from about 0C to 70C, more preferably between about 20C to 60C, and even more preferably between about 24C and about 40 C. Treatment dwell time is also sufficient, under the conditions of the treatment, to contact all contactable exposed surfaces of the poultry organs, effect a washing of the -EXPRESS MAIL #IB594347853 surfaces and thus contact substantially all colony forming units on the surface of the organs. The contact time is sufficient to allow upon drying, the deposition of an even layer of trialkali metal orthophosphate on the exposed surfaces of the organs to 5 prevent or retard further bacterial growth.
Immediately after treatment, the organs can be processed following normal processing conditions such as draining and chilling. They may then be ultimately repackaged with the re~;n~er of the o carcass.
While it is possible to treat the poultry organs at any point in the process and at any temperature and time which does not harm the product, one or more treatments with the aIkali metal 15 orthophosphate during processing are possible and often desirable.
Any treatment temperature from 0 to 70C for process times of several seconds to hours depending on the temperature is feasible.
Particularly good results are obtained by first applying a 20 treatment solution on all portions of the poultry organs, allowing the treatment solution to remain on the organs for up to one minute, and then rinsing with water for up to another minute.
While the present invention is primarily directed at reducing 25 salmonella contamination of the poultry organs, it is also -EXPRESS MAIL #IB594347853 intended to include all aerobic bacterial growth which is affected by the stated trialkali metal orthophosphates. In addition to salmonella, other bacteria such as E. coli, campylobacter, eneterobacetericeae, listeria and the like which are measured by 5 total plate count are significantly reduced.
Affected bacterial species can be easily determined by one of ordinary skill and thus all such bacterla as are affected are considered included in the invention.
The present invention will be illustrated in the Example which follows.
EXPRESS MAIL #IB594347853 F~X~MPT .~
Turkey livers, hearts and gizzards are taken directly from the evisceration line of a poultry processing plant prior to chilling and are treated with either water (control samples) or a 14~
trisodium phosphate orthophosphate dodecahydrate treatment solution (invention samples). Treatment with the 14~ trisodium phosphate orthophosphate dodecahydrate treatment solution occurs by either dipping the organs into a bath containing the treatment o solution (TSP Dip) for a defined period of time or spraying the organs with the treatment solution from nozzles using the apparatus shown in the Figure while the organs free fall through the apparatus (TSP Spray). When using the TSP Spray method, the pipe used is made of polyvinyl chloride, has a height of six feet, has a diameter of six inches and has nine nozzles mointed every six inches along the interior of the pipe in a spiral configuration. The inventive samples are then allowed to drain for a period of either five or fifteen seconds. After draining, each sample is rinsed with 500 ml of tap water. The following treatment profiles are utilized for each type of turkey organ:
(A) Rinse with 500 ml of ambient temperature tap water (Control) EXPRESS MAIL #IB594347853 (B) TSP Spray followed by a 5 second drain followed by rinsing with 500 ml of ambient tap water (C) TSP Spray followed by a 15 second drain followed by s rinsing with 500 ml of ambient tap water (D) 5 second TSP Dip followed by a 5 second drain followed by rinsing with 500 ml of ambient tap water o (E) 10 second TSP Dip followed by a 15 second drain followed by rinsing with 500 ml of ambient tap water Each treatment is replicated 5 times for each type of organ to provide 75 samples for evaluation. All 75 samples are evaluated for Aeorbic Plate Count (APC), Enterobacteriaceae and E. Coli enumeration. The averages for each type of organ are shown in Tables 1-3, while the raw data for each sample are shown in Table 4-6.
TART.T~ 1 Treated Pre-Chill Turkey Livers CFU/g Averages (n=5) 25 Treatment APC T~nt~robacteriaceae E. coli -EXPRESS MAIL #IB594347853 A 3.0 x 10 1.4 x 101 1.0 x 10 B 1.6 x 101 12.0 x 10 1.0 x 10 S C 2.0 x 101 1.0 x 101 1.0 x D 2.8 x lol 2.2 x 10 1.0 x 10 E 1.2 X 101 1.0 x 10 1.0 x 10 TART.R 2 Treated Pre-Chill Turkey Hearts CFU/g Averages (n=5) ~:s~u~el~ APC EntProbacteriaceae R. coli A 3.2 x 10 1.0 x 10 1.0 x 10 B 1.2 x lol 1.0 x 101 1.0 x 10 C 1.O X 101 1.O X 101 1.O X 10 D 1.8 x lol 1.0 x 101 1.0 x E 1.2 X 101 1.0 x 10 1.0 x 10 -EXPRESS MAIL #IB594347853 TART.R 3 Treated Pre-Chill Turkey Gizzards CFU/g Averages (n=S) ~:9.~ APC Ent~robact~riaceae R, coli A 9.2 x 102 1 . 0 X 10 1 . 0 X 10 B 2.3 x 102 1. 2 x 101 1.0 x C 3.6 x 102 1.0 x 101 1.0 x 10 D 2.4 x 102 2.8 x 101 2.8 x 10 E 1.0 X 10 1.0 x 101 1.0 x EXPRESS MAIL #IB594347853 T~Rr.~ 4 TREATED PRE-CHILL TURKEY LIVERS
CFU/g Treatment Aerobic Plate Collnt Ent~r~h~teriaceae E_ ~Li A 6.0 X 1011.0 X lol < 1.0 4 . o x lolc 1 . o x lol ~ 1 . o X lol < 1.0 X 101 < 1.0 X 101 < 1.0 X lol 7.0 X 101 3.0 X 101 < 1.0 X lol < 1.0 X 101 < 1.0 X 101 < 1.0 X lol B < 1.0 X 10< 1.0 X 10 < 1.0 X lol < 1.0 X 1012.0 X 101 < 1.0 X lol 2.0 X 1ol< 1.0 X 101 < 1.0 3.0 X 1011.0 X 101 < 1.0 X lol < 1.O X 101 < 1.O X 101 < 1.O
X
-EXPRESS MAIL #IB594347853 c 2 . o x lolc 1. o x lol ~ 1 . o ~ 1 . O X 101~ 1 . O X 101 ~ 1 . O
X lol 1 . o x lol~ 1 . o x lol ~ 1 . o X lol 5 . o x lol~ 1 . o x lol ~ 1 . o X lol < 1 . O X 101 ~ 1 . O X 101 < 1. 0 D 4.0 X 101 < 1.0 X 10 < 1.0 X lol < 1.O X 101 < 1.O X 101 < 1.O
15 x lol 1 . O X 101 1 . O X 101 < 1 . O
X lol 7 . o x lol 7 . o x lol < 1 . o X lol < 1 . o x lol < 1 . o x lol < 1 . o X lol E 2 . o x lol < 1. o x lol < 1. o X lol < 1 . o x lol < 1 . o x lol < 1 . o X lol < 1 . O X 101 < 1 . O X 101 < 1 . O
< 1 . O X 101 , < 1 . O X 101 < 1 . O
30 x lol 21~3837 EXPRESS MAIL #IB594347853 1.0 X 101 ~ 1.0 X 101 ~ 1.0 X lol TZ~RT.T.~ 5 CFU/g Treatment A~r~hl c Plate Colmt ~ntf~robacteriaceae F:. Coli A 1.0 X 10 ~ 1.0 X 10 ~ 1.0 X
lol 1 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol 3 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol 6 . 0 X 10l ~ 3 . 0 X 10l ~ 1 . 0 X
10l 5.0 X 101 ~ 1.0 X 101 ~: 1.0 X
lol B ~ 1. 0 X 10 < 1. 0 X 10 < 1. 0 X 10 < 1 . 0 X 10l < 2 . 0 X 10l < 1 . 0 X
lol < 1 . O X 101 < 1 . O X 101 < 1 . O X
lol ~ 1.0 X 101 ~ 1.0 X 101 ~ 1.0 X
30 10l 21$3837 -EXPRESS MAIL #IB594347853 2 . o x lol < 1 . o x lol < 1 . o x 0l C < 1 . O X 101 < 1 . O X 101 < 1 . O X
1 . O X 101 < 1 . O X 101 < 1 . O X
< 1.0 X 101 < 1.O X 101 < 1.O X
lol 1 . O X 101 < 1 . O X 101 <
1. 0 X 101 1.0 X 101 < 1.0 X 101 < 1.0 X
lol D < 1.0 X 10 < 1.0 X 101 < 1.0 X
2 . o x lol < 1 . o x lol < 1 . o x lol < 1 . O X 101 < 1 . O X 101 < 1 . O X
lol 4 . o x lol < 1 . o x lol < 1 . o x . o X 101 < 1 . O X 101 <
1.0 X 101 E < 1.0 X 10 < 1.0 X 10 < 1.0 X
2 . O X 101 < 1 . O X 101 < 1 . O X
lol 1.O X 101 ~ 1.O X 101 < 1.O X
< 1.O X 101 < 1.O X 101 <
30 1 . o x lol -EXPRESS MAIL #IB594347853 < 1.0 X 10l < 1.0 X 101 < 1.0 X
lol T~RT.R 6 TREATED PRE-CHILL luKKEY GIZZARDS
CElJ/g 10 Treat~nt A~robic Plate Connt Rnt~robact~riaceae E. Coli A 9.0 X lo21.0 X lo1 1.0 X
lol 3.9 x lo2l.o x lol < l.o x lol 1 . 4 x 1021 . o x lol < 1 . o x lol 3.0 X 1031.0 X 1o1 < 1.0 X
1o1 1.5 X 1o2< 1.0 X 1o1 < 1.0 X
lol B 1.9 X 10< 1.0 X lo1 < 1.0 X
1o1 3.0 X 102< 1.0 X 101 < 1.0 X
lol 1.0 X 102< 1.0 X 101 < 1.0 X
lol 2ls3837 EXPRESS ~IL #IB594347853 3.6 x lo2 < l.o x lol < l.o x lol 1.9 x lo2 2.0 x lol < l.o x lol C 1 . 1 X 102 < 1 . O X 10l < 1 . O X 101 2.7 x lo2 < l.o x lol < l.o x lol 1.2 x 103 < l.o x lol < l.o x 1 . 1 X 102 < 1 . O X 101 < 1 . O X
lol 1.2 x lo2 < l.o x lol < l.o x lol D 1. 2 X 102 < 1. 0 X 101 < 1. 0 X
lol 1.0 X 102 1.0 X 101 < 1.0 X
lol 1.3 x lo2 l.o x lol < l.o x lol 2.1 x lo2 < l.o x lol < l.o x lol 6.5 X lo2 l.o x lo2 l.o X
lo2 E 1.5 x lo2 < l.o x lo < l.o x lol 1.3 x lo2 . < l.o x lol < l.o x lol -EXPRESS MAIL #IB594347853 6 . 0 X 10l c 1 . 0 X 101 < 1 . 0 X
lol 9 . O X 101 ~ 1 . O X 101 < 1 . O X
lol 8.0 X 101 c 1.0 X 101 c 1.0 X
lol The data show that the organs are generally clean, having much o reduced bacterial counts as compared to control poultry carcasses.
Nonetheless, the APC of the Control Gizzards, having a count of 9.2 x 102, is reduced to 1 x 102 when using treatment E (10 sec TSP
Dip/15 sec rinse). E. coli and Enterobacetiaceae counts are below 2.0 x lol for gizzards and 2.2 x lol for livers and hearts. The 15 APC for livers and hearts is below 3.2 x 10l. Looking to the specific sample data (Tables 4-6) it is shown that the trisodium orthophosphate treatment ls generally effective in reducing pathogens on poultry organs. This is particularly a concern as bacterial counts on the organs can increase if care is not taken 20 during evisceration or cross contamination by contact with other contaminated parts between the processes of evisceration and packaging.
Having described the invention in detail and by reference to the 25 preferred embodiments thereof, it will be apparent that EXPRESS MAIL #IB594347853 modifications and variations are possible without departing from the scope of the appended claims.
Claims (19)
1. A process for treating poultry organs or cut pieces comprising contacting the poultry organs with a treatment solution containing about 4% or greater trialkali metal orthophosphate based on the weight of the solution with the proviso that the treatment solution does not contain alcohol, said treatment solution having a pH of at least 11.5, said treatment being conducted for a period of time effective to remove, reduce or retard bacterial contamination and/or growth without causing organoleptic depreciation of the organs or pieces.
2. The process of claim 1 wherein the amount of said phosphate is about 8% or greater based on the weight of the solution.
3. The process of claim 2 wherein said orthophosphate is trisodium orthophosphate.
4. The process of claim 1 wherein said pH ranges from about 12.0 to about 13.5.
5. The process of claim 1 wherein said poultry organs or cut pieces are treated at a temperature between about 0°C and about 70°C.
6. The process of claim 5 wherein said poultry organs or cut pieces are treated at a temperature between about 20°C and about 45°C.
7. The process of claim 1 wherein said poultry organs or cut pieces are rinsed with water after said treatment with trialkali metal orthophosphate and prior to chilling.
8. The process of claim 1 wherein said poultry organs or cut pieces are treated by a dip or spray method for between about one second to about two hours.
9. The product produced by the process of claim 1.
10. A process for treating poultry organs or cut pieces comprising contacting said poultry organs or cut pieces with an aqueous treatment solution consisting essentially of 4% or greater of trialkali metal orthophosphate based on the weight of the solution, said treatment solution having a pH of at least 11.5, said treatment being conducted for a period of time effective to reduce the overall aerobic bacterial count without causing organoleptic depreciation of the poultry organs or pieces.
11 The process of claim 10 wherein the amount of orthophosphate by weight of said solution is from about 4% to saturation and wherein said pH ranges from about 12.0 to about 13.5.
12. The process of claim 11 wherein said orthophosphate is trisodium orthophosphate.
13. The process of claim 12 wherein said poultry organs or cut pieces are treated by a dip or spray method for between about one second to about two hours.
14. The process of claim 12 wherein said poultry organs or cut pieces are rinsed with water after said treatment with trialkali metal orthophosphate.
15. An apparatus designed for treating poultry organs or cut pieces with a treatment solution to reduce bacterial contamination comprislng:
(a) a housing having an interior portion sized to accomodate poultry organs or cut pieces;
(b) an opening in said housing to enable said organs or pieces to vertically fall through said housing;
(c) one or more spray nozzles associated with said housing to provide a source of treatment solution to the interior of said housing; and (d) one or more shelves mounted on the interior of said housing and open to the outside environment to hold and enable access to said poultry organs or cut pieces after they have completed their free fall through said housing.
(a) a housing having an interior portion sized to accomodate poultry organs or cut pieces;
(b) an opening in said housing to enable said organs or pieces to vertically fall through said housing;
(c) one or more spray nozzles associated with said housing to provide a source of treatment solution to the interior of said housing; and (d) one or more shelves mounted on the interior of said housing and open to the outside environment to hold and enable access to said poultry organs or cut pieces after they have completed their free fall through said housing.
16. The apparatus according to claim 15 wherein said treatment solution comprises trisodium orthophosphate.
17. The apparatus according to claim 15 wherein said spray nozzles are mounted in a spiral pattern along the interior of said housing.
18. The apparatus according to claim 15 wherein said one or more shelves comprises a screen with apertures such that the organs or pieces will be held by the screen while said treatment solution will pass through said screen.
19. The apparatus according to claim 18 wherein said screen is downwardly sloped to cause said organs or pieces to flow towards said opening to the outside environment.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US27520294A | 1994-07-14 | 1994-07-14 | |
| US08/275,202 | 1994-07-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2153837A1 true CA2153837A1 (en) | 1996-01-15 |
Family
ID=23051290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2153837 Abandoned CA2153837A1 (en) | 1994-07-14 | 1995-07-13 | Process for treating poultry internal organs to reduce bacterial contamination |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2153837A1 (en) |
-
1995
- 1995-07-13 CA CA 2153837 patent/CA2153837A1/en not_active Abandoned
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