CN1128621A - Process for sterilization of food - Google Patents
Process for sterilization of food Download PDFInfo
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- CN1128621A CN1128621A CN95109165A CN95109165A CN1128621A CN 1128621 A CN1128621 A CN 1128621A CN 95109165 A CN95109165 A CN 95109165A CN 95109165 A CN95109165 A CN 95109165A CN 1128621 A CN1128621 A CN 1128621A
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- food
- acid
- ultraviolet light
- organic acid
- disinfection
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- 235000013305 food Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 23
- 150000007524 organic acids Chemical class 0.000 claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 239000004310 lactic acid Substances 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 238000012856 packing Methods 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 239000000174 gluconic acid Substances 0.000 claims description 2
- 235000012208 gluconic acid Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 claims description 2
- 239000011976 maleic acid Substances 0.000 claims description 2
- 229960005137 succinic acid Drugs 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 description 25
- 239000000428 dust Substances 0.000 description 23
- 230000005540 biological transmission Effects 0.000 description 22
- 241000588724 Escherichia coli Species 0.000 description 20
- 230000000844 anti-bacterial effect Effects 0.000 description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 230000001580 bacterial effect Effects 0.000 description 8
- 239000000725 suspension Substances 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 230000001795 light effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000005033 polyvinylidene chloride Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000001678 irradiating effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 229920001577 copolymer Polymers 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 229920001862 ultra low molecular weight polyethylene Polymers 0.000 description 2
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- XSMJZKTTXZAXHD-UHFFFAOYSA-N ethene;2-methylprop-2-enoic acid Chemical compound C=C.CC(=C)C(O)=O XSMJZKTTXZAXHD-UHFFFAOYSA-N 0.000 description 1
- 229920006225 ethylene-methyl acrylate Polymers 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229920000554 ionomer Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229920003145 methacrylic acid copolymer Polymers 0.000 description 1
- 229940117841 methacrylic acid copolymer Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006300 shrink film Polymers 0.000 description 1
- 238000009466 skin packaging Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
This method for sterilizing food is to treat the food with an organic acid by vacuum-seal the food with a multilayer film and then treat the food with UV rays.
Description
The present invention relates to the method for disinfection of food, especially, food sterilization method of the present invention does not have a negative impact and does not emit bad smell food taste.
Food is prevalent in the danger of microbial contamination and putrefaction, and this obviously reduces the value of food, what is worse, also produces toxin by malignant bacteria.In recent years for the extensive distribution that adapts to food and a large amount of the sale, nature need prevent that food from being ruined by bacterium, also is based on the safety that health considers to guarantee food.Therefore, various method for disinfection have been proposed to improve the retention of food.
For example, in Japanese patent laid-open publication gazette (KOKOKU) 51-45660 (1976), disclose a kind of bactericidal composition, comprised the form of organic acid and its a kind of salt or their mixtures.In addition, (USP 4 for open (KOKAI) 2-60543 (1990) of Japan Patent, 983,411) put down in writing the method for disinfection of vacuum-packed raw meat, being included in contractile, the ultraviolet ray of heat penetrates vacuum-packed raw meat in the packaging film, above-mentioned packing is exposed under the ultraviolet light, handles described packing then in hot environment, to reach to the purpose of packing sterilization and shrink wrap.
But the bactericidal composition of putting down in writing among Japanese patent laid-open publication gazette (KOKOKU) 51-45660 can not be broken away from the problem that food taste is caused adverse effect, because composition need use under high concentration.In addition, the method for disinfection of record is also always unsatisfactory among Japan Patent open (KOKAI) 2-60543 (1990).Especially, ultraviolet irradiating dose is 2000mW second/cm
2Or when bigger, can not look to bactericidal effect further to improve, and depend on the product of being sterilized, so high ultraviolet irradiating dose can cause and give out peculiar smell.
The inventor found by organic acid is handled and the special combination of treatment with ultraviolet light, can avoid food taste is had a negative impact and causes the problem that emits bad smell.The present invention is based on this discovery and finishes.
Provide the method for food sterilization in one aspect of the invention, it comprises with organic acid handles food, exposes handled food in the ultraviolet ray irradiation.
According to the manageable food of the present invention is various cutting meat, and comprises beef, pork, chicken, mutton, the flesh of fish etc.In addition, the present invention is the meat crossed of processing suitably also, comprises ham and sausage and Chikuwa (with the alec that bakes of hollow cylinder moulding) and japanese fish cake Kamaboko the boiling alec of solid semi-cylindrical moulding (on the spile with).Particularly preferably be and cut meat and finished meat such as ham and sausage.In addition, operable organic acid example is those organic acids that carboxyl is arranged, and comprises acetic acid, fumaric acid, citric acid, butanedioic acid, maleic acid, lactic acid, tartaric acid, gluconic acid etc.In these organic acids, can preferably use acetic acid or lactic acid.
According to method for disinfection of the present invention, at first handle food with organic acid.Organic acid uses with the form of the aqueous solution usually, and its concentration can be 1～500mM.According to the present invention, as described below, organic acid handle and treatment with ultraviolet light between synergism can produce the good sterilization effect, so organic acid concentration in above-mentioned scope than just enough under the low value.Therefore, method for disinfection of the present invention has been broken away from and has been caused the problem of adverse effect for the food taste.Organic acid concentration can preferred 2～70mM, more preferably 5～40mM.
Organic acid is handled available various known method and is carried out, and for example applies, sprays or flood.
According to method of the present invention, the food treatment with ultraviolet light that organic acid was handled.At this moment, before using treatment with ultraviolet light, the most handy film packing of the food that organic acid was handled, because exist danger under the situation that food is handled in production line, promptly organic acid handle and treatment with ultraviolet light between and may be contacted once more by bacterium between the latter and the packing, thereby cause bactericidal effect to reduce.
The film here can be packaged food those films commonly used, so long as they can see through ultraviolet light.The example of these films is following single shaft or biaxial stretching films: polyvinyl chloride, polyvinylidene chloride, polyvinyl alcohol, ethylene-vinyl alcohol copolymer, vinyl-vinyl acetate copolymer, nylon, polyethylene, ionomer, polypropylene, polyester etc., their operable forms are monofilm or the composite membrane be made up of above-mentioned two kinds or several material.Normally used is that the ultraviolet ray amount of penetrating (wavelength 253.7nm) is 50% or more film.
Packing method of the present invention can be those methods that are conventionally used as packaged food, and these examples have: filling with inert gas packing, skin packaging, deep-draw are pulled out in vacuum packaging, the production line and are packed, production line external seal packing, vacuum packaging, vacuum shrink wrapping etc.When using shrink film, can heat-treat film for reaching the contraction purpose.The method of heat-treating can be hot bath, heat water-spraying, steam injection etc.
The invention is characterized in that food uses treatment with ultraviolet light after organic acid is handled.By above-mentioned specific sequential processes, can obtain the good bactericidal effect of synergism between organic acid and ultraviolet light.With this reversed in order, when food is handled with organic acid, do not observe synergism after treatment with ultraviolet light.
Treatment with ultraviolet light can be utilized any commercial available ultraviolet sterilization equipment.The preferred use belongs to UV-C scope (100～280nm) ultraviolet light.Ultraviolet irradiating dose (intensity x time) is 5～1200mW second/cm normally
2, 8～800mW second/cm preferably
2Dosage is less than 5mW second/cm
2, bactericidal effect not moderns is satisfied; And dosage is greater than 1200mW second/cm
2, can not wish further to improve bactericidal effect.In addition, the product that depends on processing may have been found emission of bad smell.
Particularly preferred method is to carry out treatment with ultraviolet light after packing with organic acid-treated food-film earlier because such operating sequence can prevent food in the treatment with ultraviolet light front and back by germ contamination, keep organic acid and ultraviolet light effect separately simultaneously.
According to above-mentioned the present invention, compare with organic acid or treatment with ultraviolet light separately, because the synergism between organic acid processing and treatment with ultraviolet light can obtain higher bactericidal effect, and use the dosage of organic acid concentration and ultraviolet light lower than above-mentioned their method of independent use respectively.Therefore, according to the present invention, provide a kind of method that improves the food sterilization effect, purpose is to avoid food taste is had a negative impact and emits bad smell.
The present invention is described in more detail referring now to embodiment, should think that they limit in any case not break away from spirit of the present invention.Embodiment 1
To concentration is to add dust Xi Shi Escherichia coli (Escherichia coli, IAM 1235) in every part of lactic acid aqueous solution of 0～100mM to obtain containing 1.5 * 10
4The suspension of cell/ml.Surface area is the above-mentioned suspension of a slice boneless ham inoculation 0.3ml of 10cm * 10cm.Then, with vacuum-packed this sheet ham of multilayer polyvinylidene chloride film, condition is that scale is 4 in the vacuum packing machine of MultivacA-300 type, and the time is 40 seconds, the sample that obtains packing.
Multilayer polyvinylidene chloride film is formed: the straight chain ultra-low density polyethylene of the polyvinylidene chloride of outermost straight chain ultra-low density polyethylene, outer field ethene-methacrylic acid copolymer, central core, the ethylene-methyl acrylate copolymer of internal layer, innermost layer and the vinyl-vinyl acetate copolymer (combination quality was than 85: 15) of adhesion layer.The full-thickness of this film is 55 μ m, and ultraviolet ray (wavelength 253.7nm) transmissivity is 80%.
It is 0～800mW second/cm that the sample of above-mentioned packing is exposed to scope
2Following (wavelength 253.7nm) (" transmission doses " refers to the light dosage of transmission packaging film, promptly arrives the light dosage of sample surfaces) of ultraviolet ray irradiation of various transmission doses.Then the colibacillary quantity of dust Xi Shi in every kind of sample is counted.The survey method of dust Xi Shi Escherichia coli quantity is carried out as follows: surface area is that the boneless ham sheet of the processing of 10cm * 10cm uses the gauze that is permeated by 1ml sterilization saline solution to clean, then gauze cleans in 9ml sterilization saline solution, then with commonsense method the colibacillary quantity of dust Xi Shi in the gained saline solution is counted.The results are shown in the table 1.
Table 1
| Ultraviolet light transmission doses (mW second/cm 2) | Lactic acid concn (mM) |
| ?0???????10??????50?????????100 | |
| ?0 ?8 ?24 ?40 ?96 ?320 ?800 | ＜bacterial population (* 10 3)> ?4.40????3.60????0.032??????＜0.009 ?2.70????0.26????0.018??????＜0.009 ?2.50????0.19????0.009??????＜0.009 ?1.00????0.14????＜0.009????＜0.009 ?0.77????0.11????＜0.009????＜0.009 ?0.66????0.09????＜0.009????＜0.009 ?0.60????0.06????＜0.009????＜0.009 |
Annotate: concentration 0mM and ultraviolet light transmission doses 0mW second/cm
2All represent to be untreated (back is identical therewith).
Apparent from The above results, use the mixed processing of lactic acid and ultraviolet light respectively, under low transmission doses, than only effective with treatment with ultraviolet light, and bactericidal effect obviously improves.
When being 8mW second/cm only with treatment with ultraviolet light, transmission doses
2The time, do not observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude; When transmission doses is brought up to 96mW second/cm
2The time, observe the effect that bacterial number reduces by an order of magnitude (about 10 times).In addition, only handle, when concentration is 10mM, do not observe the effect that dust Xi Shi Escherichia coli quantity descends by an order of magnitude with lactic acid, in contrast, sample is that lactic acid and the transmission doses of 10mM is 8mW second/cm with concentration in proper order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude (about 10 times).And sample is 320mW second/cm with lactic acid concn 10mM and transmission amount in order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by two orders of magnitude (about 100 times).
Which kind of situation no matter does not all observe and emits bad smell or the variation of food taste.Embodiment 2
With testing to the colibacillary bactericidal effect of dust Xi Shi, except use contains acetate and 1 * 10 with embodiment 1 similar methods
4The suspension of cell/ml.The result is illustrated in the table 2.
Table 2
| Ultraviolet light transmission doses (mW second/cm 2) | Acetic acid concentration (mM) |
| ?0???????6????????40?????????100 | |
| ?0 ?8 ?24 ?40 ?96 ?320 ?800 | ＜bacterial population (* 10 3)> ?3.20????3.00?????0.022??????＜0.009 ?2.10????0.19?????0.012??????＜0.009 ?1.80????0.13?????0.009??????＜0.009 ?0.72????0.10?????＜0.009????＜0.009 ?0.58????0.098????＜0.009????＜0.009 ?0.28????0.085????＜0.009????＜0.009 ?0.21????0.057????＜0.009????＜0.009 |
Apparent from The above results, use the mixed processing of acetate and ultraviolet light respectively, than under the low dosage, than only effective with treatment with ultraviolet light, and bactericidal effect significantly improves.
Be 8mW second/cm only with transmission doses
2Treatment with ultraviolet light the time, do not observe the effect that dust Xi Shi Escherichia coli quantity reduces by order of magnitude; Transmission doses is brought up to 40mW second/cm
2The time, observe the effect that bacterial number reduces by an order of magnitude (about 10 times).In addition, when only being the acetic acid treatment of 6mM, do not observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude with concentration.In contrast, sample is that acetate and the transmission doses of 6mM is 8mW second/cm with concentration in order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude (about 10 times).And sample is that acetate and the transmission doses of 6mM is 96mW second/cm with concentration in order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by two orders of magnitude (about 100 times).
Which kind of situation no matter does not all observe and emits bad smell or the variation of food taste.Embodiment 3
With testing the colibacillary bactericidal effect of dust Xi Shi, except beef, ultraviolet light transmission weight range with cooling are 0～640mW second/cm with embodiment 1 similar methods
2, concentration range is at the lactic acid aqueous solution of 0～10mM.The results are shown in the table 3.
Table 3
| Ultraviolet light transmission doses (mW second/cm 2) | Lactic acid concn (mM) |
| ????0???????10 | |
| ?0 ?8 ?24 ?40 ?80 ?160 ?320 ?640 | ＜bacterial population (* 10 3)> ????4.50????3.40 ????3.40????0.48 ????2.00????0.30 ????1.30????0.12 ????0.60????0.08 ????0.48????0.05 ????0.43????0.03 ????0.38????0.02 |
Apparent from The above results, use the mixed processing of lactic acid and ultraviolet light respectively, than under the low dosage, than only effective with treatment with ultraviolet light, and bactericidal effect significantly improves.
Be 8mW second/cm only with transmission doses
2Treatment with ultraviolet light the time, do not observe the effect that dust Xi Shi Escherichia coli quantity reduces by order of magnitude; Transmission doses is brought up to 80mW second/cm
2The time, observe the effect that bacterial number reduces by an order of magnitude (about 10 times).In addition, when only being the lactic acid processing of 10mM, do not observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude with concentration.In contrast, sample is that lactic acid and the transmission doses of 10mM is 8mW second/cm with concentration in order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude (about 10 times).And sample is that lactic acid and the transmission doses of 10mM is 80mW second/cm with concentration in order
2Treatment with ultraviolet light the time, observe the effect that dust Xi Shi Escherichia coli quantity reduces by two orders of magnitude (about 100 times).
Which kind of situation no matter does not all observe and emits bad smell or the variation of food taste.The comparative example 1
In salt solution, add dust Xi Shi Escherichia coli (IAM 1253) and obtain containing 9.3 * 10
3The suspension of cell/ml.The above-mentioned suspension of the chilled beef inoculation 0.3ml that every surface area is 10cm * 10c is 0～400mW second/cm with dosage range then
2Ultraviolet light (wavelength is 253.7nm) handle, then be the lactic acid aqueous solution coating of the 0.3ml of 0～10mM with concentration.With with embodiment 1 similar methods, carry out each is handled the counting of dust Xi Shi Escherichia coli quantity in the sample.The results are shown in the table 4.
Table 4
| Ultraviolet light transmission doses (mW second/cm 2) | Lactic acid concn (mM) |
| ????0???????10 | |
| ?0 ?400 | ＜bacterial number (* 10 3)> ????2.80????2.30 ????0.55????0.51 |
Apparent from The above results, sample is 400mW second/cm with dosage in order
2Ultraviolet light and the concentration lactic acid that is 10mM when handling, observe the effect that dust Xi Shi Escherichia coli quantity reduces by an order of magnitude (about 10 times).This effect is 400mW second/cm with dosage approximately and only
2The effect of treatment with ultraviolet light similar.Do not find out the synergistic action effect between the processing of ultraviolet light and lactic acid.Embodiment 4
The chilled beef inoculation that every surface area is 10cm * 10cm is used for comparative example 1 suspension, and the 0.3ml lactic acid aqueous solution with concentration 10mM applies then, is 400mW second/cm with dosage then
2Ultraviolet light (wavelength 253.7nm) handle.By dust Xi Shi Escherichia coli quantity being counted with embodiment 1 similar methods.The result shows that bacterial number is 3.4 * 10
1, show the effect that dust Xi Shi Escherichia coli quantity reduces by two orders of magnitude (about 100 times).See the synergism effect between the processing of ultraviolet light and lactic acid.
Claims (7)
1. the method for a food sterilization comprises with organic acid and handles food and be exposed to the ultraviolet ray irradiation down handling food.
2. the method for a food sterilization comprises with organic acid and handles food, gives film in the handled packaging for foodstuff, and the food that exposes packing is to carry out the ultraviolet ray irradiation.
3. according to the method for disinfection of the food of claim 1 or 2, at least a acetate, fumaric acid, citric acid, butanedioic acid, maleic acid, lactic acid, tartaric acid and the gluconic acid of being selected from of organic acid wherein.
4. according to the method for disinfection of the food of claim 1 or 2, wherein said organic acid is an acetate.
5. according to the method for disinfection of the food of claim 1 or 2, wherein said organic acid is a lactic acid.
6. according to the method for disinfection of the food of claim 1 or 2, wherein said organic acid working concentration is 2～70mM.
7. according to the method for disinfection of the food of claim 1 or 2, wherein the using dosage of ultraviolet light be the per unit food surface long-pending be 5～1200mW second/cm
2
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6177604A JPH0819387A (en) | 1994-07-06 | 1994-07-06 | Sterilization of food |
| JP177604/94 | 1994-07-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1128621A true CN1128621A (en) | 1996-08-14 |
Family
ID=16033909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95109165A Pending CN1128621A (en) | 1994-07-06 | 1995-07-06 | Process for sterilization of food |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPH0819387A (en) |
| KR (1) | KR960003617A (en) |
| CN (1) | CN1128621A (en) |
| AU (1) | AU681518B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548842A (en) * | 2009-07-30 | 2014-02-05 | 罗门哈斯公司 | Synergistic microbicidal compositions containing 2-methyl-4-isothiazolin-3-one (MIT) or 1,2-benzisothiazolin-3-one (BIT) |
| CN112655708A (en) * | 2020-12-09 | 2021-04-16 | 华南农业大学 | Ultraviolet sterilization synergist (S) -2-hydroxy-4-methyl valeric acid and application thereof |
| WO2022121420A1 (en) * | 2020-12-09 | 2022-06-16 | 华南农业大学 | Ultraviolet sterilization synergist and sterilization method using same in combination with ultraviolet |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090285886A1 (en) * | 2008-05-14 | 2009-11-19 | Van Beek Ronald R | Enhanced antimicrobial activity of plant essential oils |
| JP2013123423A (en) * | 2011-12-16 | 2013-06-24 | Sanko Kagaku Kenkyusho:Kk | Method for antiseptic treatment of raw garlic |
| CN110226633A (en) * | 2019-05-17 | 2019-09-13 | 浙江国际海运职业技术学院 | A kind of selenium-rich oyster small molecular protein peptide solid beverage and preparation method thereof |
| JP2023061077A (en) * | 2021-10-19 | 2023-05-01 | ウシオ電機株式会社 | Sanitization method for food or food package |
-
1994
- 1994-07-06 JP JP6177604A patent/JPH0819387A/en active Pending
-
1995
- 1995-07-03 AU AU23373/95A patent/AU681518B2/en not_active Expired - Fee Related
- 1995-07-05 KR KR1019950019554A patent/KR960003617A/en not_active Application Discontinuation
- 1995-07-06 CN CN95109165A patent/CN1128621A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548842A (en) * | 2009-07-30 | 2014-02-05 | 罗门哈斯公司 | Synergistic microbicidal compositions containing 2-methyl-4-isothiazolin-3-one (MIT) or 1,2-benzisothiazolin-3-one (BIT) |
| CN103548842B (en) * | 2009-07-30 | 2015-05-20 | 罗门哈斯公司 | Synergistic microbicidal compositions containing 2-methyl-4-isothiazolin-3-one (MIT) or 1,2-benzisothiazolin-3-one (BIT) |
| CN112655708A (en) * | 2020-12-09 | 2021-04-16 | 华南农业大学 | Ultraviolet sterilization synergist (S) -2-hydroxy-4-methyl valeric acid and application thereof |
| WO2022121420A1 (en) * | 2020-12-09 | 2022-06-16 | 华南农业大学 | Ultraviolet sterilization synergist and sterilization method using same in combination with ultraviolet |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0819387A (en) | 1996-01-23 |
| KR960003617A (en) | 1996-02-23 |
| AU681518B2 (en) | 1997-08-28 |
| AU2337395A (en) | 1996-01-18 |
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