CZ304157B6 - Decontamination method of vegetables with peroxyacetic acid - Google Patents

Abstract

The decontamination method of vegetables with peroxyacetic acid according to the present invention takes place in two phases wherein in the first phase concentrated peroxyacetic acid is added to vegetable package with subsequent closing of the package and in the second phase concentrated peroxyacetic acid is added again to the vegetable package after a dwell of 8 to 40 hours and the package is re-closed. So treated vegetables are then stored at a temperature ranging from 5 to 8 degC. The decontamination proceeds through diffusion of peroxyacetic acid vapors into the vegetables.

Description

Process for decontamination of vegetables with peracetic acid

Technical field

The invention relates to a process for decontaminating vegetables with peracetic acid, wherein the vapors of the acid diffuse into the vegetables enclosed in an airtight container.

BACKGROUND OF THE INVENTION

Increased consumer interest in the consumption of fresh vegetables leads to the production of minimally processed products. This means the disposal of the inedible parts and the preparation for direct consumption in the raw state. However, the use of leafy and root vegetables intended for direct consumption (vegetable salads, sandwiches with salad garnishes, etc.) encounters the problem of high initial contamination by various bacteria, yeasts or molds. This is especially the case when at the end of the period of minimum durability there is an increase of up to several orders and the final numbers are then in accordance with applicable legislation inadmissible. Rinsing only in drinking water is often inadequate and decontamination has little effect. The currently known more advanced methods of decontamination are also often not effective enough, since the reduction in the number of microorganisms is not just one order of magnitude. In addition, undesirable residues may arise during treatment with the decontamination solution, for example, in chlorine-based formulations. The use of ozone at higher concentrations has carcinogenic effects. The use of the peroxyacetic acid preparation in a manner known per se is also not sufficiently effective. Usually it is a rinse with a solution of a certain concentration of peroxyacetic acid for a certain period of time. Although an initial reduction in microbial contamination is achieved, microflora on the surface of vegetables again grows during storage.

SUMMARY OF THE INVENTION

These disadvantages are overcome by the method of decontamination of vegetables with peracetic acid according to the invention. The principle is that the treated vegetables are rinsed with potable water, then rinsed in 0.05-0.3% aqueous peroxyacetic acid solution, placed in a suitable container, into which 100 μΐ of concentrated 36% peroxyacetic acid is added per 100 g of vegetables ready for preservation. The packaging is then sealed, whereby the acid evaporates and diffuses into the vegetables for decontamination. After 8 to 40 hours, the package is opened and an additional 100 μΐ of concentrated 36% peroxyacetic acid is added and the package is hermetically sealed again. The vegetables thus treated are stored at 5 to 8 ° C.

An advantage of the process according to the invention is to utilize the effect of the peroxyacetic acid vapor in two phases. In the first phase, vegetative forms of microorganisms are reduced and spores are germinated. In the second phase, germinated spores are reduced. The growth of microorganisms during subsequent storage is then greatly reduced.

DETAILED DESCRIPTION OF THE INVENTION

In the decontamination of carrots and other root vegetables, the carrots are first removed from surface impurities by washing them in drinking water at a temperature of about 14 ° C. They are then cut into pieces suitable as a semi-finished product, for example for preparing vegetable salads. Rinse again with potable water to remove crushed tissue and juice. The carrot thus prepared is rinsed in a 0.3% aqueous solution of peroxyacetic acid at 15 ° C for 7 minutes. The carrots are then dripped and placed in a 0.5 liter PE bag with the addition of 100 μΐ of concentrated 36% peroxyacetic acid per 100 g of vegetables. The bag is immediately sealed airtight. After 20 hours, the bag is opened and added

100 μΐ of concentrated 36% peroxyacetic acid per 100 g of vegetables. The bag is immediately sealed with a heat seal. Storage is then carried out at a temperature of 5 to 8 ° C.

Industrial applicability

The proposed decontamination method can be used for the decontamination of all substances that do not interfere with peracetic acid. Thus, the process can be widely used in the food industry in particular.

Claims (1)

PATENT CLAIMS 1. A method for decontaminating vegetables with peracetic acid, rinsing the treated vegetables with potable water, and rinsing them in a 0.05 to 0.3% aqueous peracetic acid solution, characterized in that the vegetables are placed in a container to which 100 μΐ is introduced Concentrated 36% peroxyacetic acid per 100 g of vegetables ready for preservation and then the package is sealed, vaporizing the acid and diffusing it into the vegetables for decontamination, opening the package after 8 to 40 hours, adding another 100 μΐ concentrated 36% peroxyacetic acid and the package is resealed and the vegetables thus treated are stored at 5 to 8 ° C.