EP0886473A1 - Process for treating red meat, poultry meat and seafood to control bacterial contamination and/or growth - Google Patents

Process for treating red meat, poultry meat and seafood to control bacterial contamination and/or growth

Info

Publication number
EP0886473A1
EP0886473A1 EP97906309A EP97906309A EP0886473A1 EP 0886473 A1 EP0886473 A1 EP 0886473A1 EP 97906309 A EP97906309 A EP 97906309A EP 97906309 A EP97906309 A EP 97906309A EP 0886473 A1 EP0886473 A1 EP 0886473A1
Authority
EP
European Patent Office
Prior art keywords
seafood
poultry
process according
red meat
steam
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.)
Withdrawn
Application number
EP97906309A
Other languages
German (de)
French (fr)
Inventor
Fredric Grant Bender
Walter Frees
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bayer CropScience Inc USA
Original Assignee
Rhone Poulenc Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Rhone Poulenc Inc filed Critical Rhone Poulenc Inc
Publication of EP0886473A1 publication Critical patent/EP0886473A1/en
Withdrawn legal-status Critical Current

Links

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
    • 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
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to an improved process for reducing the level of and retarding the growth of bacteria, on newly slaughtered raw red meat carcasses, poultry carcasses or seafood without causing organoleptic depreciation thereof
  • the process selected is the combination of steam and a t ⁇ alkali metal orthophosphate solution
  • the process comprises surface treating the red meat carcasses, poultry carcasses or seafood with a combination of steam and triaikali orthophosphate, preferably above pH 11.5, without significantly changing the color of the surface being treated resulting from high pH or the steam treatment.
  • the use of the term 'carcass as used in this application expressly includes the above defined external and internal parts and organs of the red meat, poultry or seafood.
  • the treatment comprises the application, preferably simultaneous, of steam and the t ⁇ alkali metal orthophosphate solution
  • concentration of triaikali metal orthophosphate in the solution ranges from about 0 1 percent to saturation
  • the temperature of the steam is about 100°C to about 116°C and at a pressure of about 0 psig to about 10 psig All pressure and temperature measurements are at sea level Alternatively, the steam and treatment solution steps may be applied sequentially
  • the process is preferably conducted by spraying the steam and orthophosphate solution onto all surfaces of the carcass for one second to 8 seconds
  • treatment is done before rigor on set
  • treatment is preferably done before chilling
  • carcasses can be treated with steam and from about 0 1 % to saturation of a aqueous solution of t ⁇ sodium or t ⁇ potassium orthophosphate dodecahydrate or an equivalent amount of the anhydrous compound
  • An object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses
  • Still another object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses which utilizes minimal amounts of treatment solutions
  • a further object of the present invention is to provide a method for reducing bacteria on red meat, seafood and poultry carcasses which utilizes the combined effects from a treatment solution and steam
  • the present invention involves using two types of treatment to reduce bacterial contamination of an animal carcass
  • the two types of treatment are (1 ) treatment with a triaikali metal orthophosphate solution and (2) treatment with steam
  • the invention is applicable to any red meat including pork beef veal mutton lamb and goat, either whole carcass or fresh parts including internal organs such as hearts kidneys and livers, preferably before rigor
  • This invention is further applicable to any poultry carcass or fresh parts, including internal organs such as hearts kidneys and livers, including but not limited to chicken, turkey, hen squab, duck quail and the like or any type of seafood including but not limited to shellfish fresh water fish and sea (salt) water fish in either whole, eviscerated or filleted condition
  • the carcass surface and/or organs is treated with a triaikali metal orthophosphate solution and steam either before during or after chilling Application of the steam and tralkali metal orthophosphate may occur sequentially or simultaneously with a simultaneous application being particularly preferred
  • the first type of treatment is the use of a triaikali metal orthophosphate aqueous solution
  • Triaikali metal phosphate is an orthopnosphate salt of the formula R 3 P0 4 with a formula for the sodium salt being Na 3 P0 4 and an equivalent formula for the t ⁇ potassium compounds
  • R is an alkali metal of sodium or potassium T ⁇ sodium phosphate has a minimum of 41 5% P 2 0 5 and a typical pH in a 1 % solution of about 1 1 8
  • T ⁇ sodium phosphate is available as the dodecahydrate and in commerce the dodecahydrate is available in technical or food grade Preferably the dodecahydrate (either form) is used As used herein t ⁇ sodium phosphate is intended to include t ⁇ potassium phosphate as well as all forms of those compounds
  • the carcass is treated with a solution containing from about 0 10% to saturation preferably from about 5% and more preferably from about 1 % to saturation of triaikali metal orthophosphate by weight From about 25% to 20% preferably 0 5-15% and most preferably from about 1 0% to 12% (including 1 2 4 6 8 10 and 12 percent solutions) of triaikali metal orthophosphate can be effective
  • the treatment solution may also include a minor amount of other alkaline materials such as carbonates and hydroxides
  • alkaline materials such as carbonates and hydroxides
  • Specific examples include sodium hydroxide potassium hydroxide sodium carbonate potassium carbonate sodium tripolyphosphate and mixtures thereof
  • a minor amount defines less than 50% by weight of the combined dry weight of the triaikali metal orthophosphate and the alkaline material usually and in all cases in an amount insufficient to cause organoleptic deterioration
  • the carcass can be dipped in the treatment solution preferably with solution agitation to increase contact of the treatment solution with all surfaces and crevices of the carcass including the internal organs
  • the treatment solution is preferably applied by mechanical sprayers usually under high pressure to insure good contact of the treatment solution with the surface
  • the treatment solution preferably contains only triaikali metal orthophosphate as the means to control reduce retard or remove bacteria No alcohol nitrate or nitrite or ascorbic acid is employed in the treatment solution for purposes of enhancing the effect of the orthophosphate
  • the treatment solution may contain other ingredients for water binding, cleaning, flavoring, coloring and the like Salts may be used, including chlorides and the like Normally, except in pumping solutions other phosphates are not combined with the orthophosphate
  • the treatment with the triaikali metal orthophosphate can occur at any stage of processing, such as during shell skeleton head viscera scale or skin removal or prior to during or after freezing refrigeration icing ice glazing cooking or pasteurization
  • the seafood is treated either just after catch on the fishing boat or shortly after arrival at the processing plant prior to cooKing or packaging it is particularly preferred to use the treatment solution after evisceration and during washing or after washing the flesh
  • the treatment solution preferably comprised of triaikali metal orthophosphate is in an amount sufficient to provide a pH above about 1 1 5 and preferably within a range from 1 1 6 to 13 5 and most preferably from about pH 12 to pH 13 5
  • dwell times from 5 seconds to about 30 mir jtes are effective while dwell times using a spray range from several seconds to several ⁇ - utes or 2 seconds to 15 minutes with spray times of less than 30 seconds preferred
  • the high pH of over 11.5, preferably about pH 12 or above is critical to remove, reduce or retard bacterial contamination or growth
  • the mechanism is not entirely understood, but the orthophosphate appears to improve bacterial removal as well as retarding growth of any residual bacteria
  • the second treatment step comp ⁇ ses the use of steam More particularly, the carcass to be treated is contacted with steam at a temperature of about 100°C to about 116°C, more preferably at a temperature of about 100°C to about 110°C, most preferably at a temperature of about 107°C to about 1 10°C, and at a pressure of about 0 psig to about 10 psig, more preferably at a pressure of about 0 psig to about 5 psig, most preferably at a pressure of about 0 psig to about 1 psig All pressure and temperature measurements are at sea level
  • the time for treatment typically ranges from about 1 sec to about 20 sec , more preferably from about 1 sec to about 8 sec and most preferably from about 1 sec to about 3 sec
  • the treatment time would be the same for both types of treatment
  • a particular concern is that the treatment time be short enough so that the organoleptic properties of the treated surface are not significantly modified
  • the steam application step may either precede or follow the tralkali metal orthophosphate treatment step
  • the treatment solution is aspirated or injected directly into the steam
  • the treatment time solution concentration and temperature are selected such that the organoleptic properties of the animal or seafood being treated do not appreciably change For example, when treating beef samples slight discoloring may occur, but not enough to effect the overall taste appearance and the like.
  • the triaikali metal orthopnosphate treatment solution is effective against salmonella, campylobacter. E coli. pseudomonas. bacillus, moraxella. spoilage bacteria and the like.
  • the combination of steam and t ⁇ sodium orthophosphate (dodecahydrate) is used to determine the efficacy against E coli 0157 h7 under several operating conditions
  • the samples used to test efficacy are beef goose neck rounds purchased from a grocery store which are then inoculated with E coli 0157 7 strains (both clinical isolates and beef isolates) at about 70°F
  • the inoculated beef rounds are then subjected to the simultaneous combination of steam (102°C 4 r 2 psi j or high pressure air (ambient.
  • Sample A Steam and 100% ⁇ eionized water
  • Sample B Steam and 12% t ⁇ sodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 8.3 ml/s)
  • TSP t ⁇ sodium orthophosphate
  • Sample G Steam (approx. 14 psig) and 12% trisodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 10.0 ml/s).
  • TSP trisodium orthophosphate

Abstract

A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with: (1) a treatment solution comprising trialkali metal orthophosphate; and (2) steam for a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.

Description

PROCESS FOR TREATING RED MEAT. POULTRY MEAT AND SEAFOOD TO CONTROL BACTERIAL CONTAMINATION AND/OR GROWTH
Background of the Invention
1 Field of the Invention
The present invention relates to an improved process for reducing the level of and retarding the growth of bacteria, on newly slaughtered raw red meat carcasses, poultry carcasses or seafood without causing organoleptic depreciation thereof The process selected is the combination of steam and a tπalkali metal orthophosphate solution
2 Technology Description
The applicants' assignee has obtained a number of United States patents directed to the use of aqueous solutions of tπalkali metal orthophosphate, preferably tπsodium orthophosphate, to treat red meat poultry and seafood These include the following 5,069.022, 5,143,739, 5,192.570 5.262.186, 5,268.185, 5,283 073. and 5.354,568 Each of these patents is characterized by including a treatment step wherein at least a four percent aqueous solution of tnalkali metal orthophosphate is used
The combination of hot water with phosphates as a way to reduce bacterial contamination of poultry has been reported in Thomson et al "Phosphate and Heat Treatments to Control Salmonella and Reduce Spoilage and Rancidity on Broiler Carcasses", Poultry Science 58:139-143 (1979) The phosphates used in the evaluation are sodium tripolyphosphate and sodium hexametaphosphate
CONFIRMATION COPT The use of hot scald water having a pH of about 9 to reduce contamination of poultry has been reported in Humphrey et al., "The Effect of pH Adjustment on the Microbiology of Chicken Scald-tank Water with Particular Reference to the Death Rate of Salmonellas", Journal of Applied Bacteriology, 51 :517-527 (1981 ). The basic chemicals used to adjust samples of the scalding water to a pH of about 8.8 were sodium and potassium hydroxide, sodium carbonates and tπ-sodium phosphate
Different methods for the pasteurization of poultry meat are discussed in Teotia. "Chemical Pasteurization of Poultry Meat", Ph.D. Thesis, Colorado State University, 1973. Various treatments are described in the thesis including the testing of sodium carbonate, sodium borate or potassium hydroxide solutions at elevated temperatures and testing involving the use of only hot water
It would be desirable to achieve effective bacterial reduction while potentially reducing the amount of triaikali metal orthophosphate used and by using a treatment means in addition to the triaikali metal orthophosphate treatment In accordance with this invention it is possible to achieve this result by utilizing the combination of steam with a triaikali metal orthophosphate solution
Summary of the Present Invention
In accordance with the present invention, there is provided a process for treating red meat carcasses (including parts and organs), poultry carcasses (including parts and organs) and seafood to remove, reduce or retard bacterial growth, such as salmonella, campylobacter, E. coli, and spoilage bacteria, without significantly affecting the organoleptic properties of the carcass. The process comprises surface treating the red meat carcasses, poultry carcasses or seafood with a combination of steam and triaikali orthophosphate, preferably above pH 11.5, without significantly changing the color of the surface being treated resulting from high pH or the steam treatment. The use of the term 'carcass as used in this application expressly includes the above defined external and internal parts and organs of the red meat, poultry or seafood.
More particularly, the treatment comprises the application, preferably simultaneous, of steam and the tπalkali metal orthophosphate solution The concentration of triaikali metal orthophosphate in the solution ranges from about 0 1 percent to saturation In preferred embodiments, the temperature of the steam is about 100°C to about 116°C and at a pressure of about 0 psig to about 10 psig All pressure and temperature measurements are at sea level Alternatively, the steam and treatment solution steps may be applied sequentially
The process is preferably conducted by spraying the steam and orthophosphate solution onto all surfaces of the carcass for one second to 8 seconds In the case of red meat, preferably treatment is done before rigor on set In the case of poultry, treatment is preferably done before chilling
Specifically, it has been discovered that carcasses can be treated with steam and from about 0 1 % to saturation of a aqueous solution of tπsodium or tπpotassium orthophosphate dodecahydrate or an equivalent amount of the anhydrous compound
By use of this process the carcasses can be treated economically and simply with a food grade product to achieve salmonella and other bacteria control without organoleptic depreciation of the carcass and organs and can take advantage of the sterilizing effect that the steam treatment may afford
An object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses
Still another object of the present invention is to provide a method for reducing bactena on red meat, seafood and poultry carcasses which utilizes minimal amounts of treatment solutions A further object of the present invention is to provide a method for reducing bacteria on red meat, seafood and poultry carcasses which utilizes the combined effects from a treatment solution and steam
These, and other objects, will readily be apparent to those skilled in the art as reference is made to the detailed description of the preferred embodiment
Detailed Description of the Preferred Embodiment
In describing the preferred erriDodimeπt certain terminology will be utilized for the sake of clarity Such terminology is intended to encompass the recited embodiment as well as all technical equivalents which operate in a similar manner for a similar purpose to achieve a similar result
The present invention involves using two types of treatment to reduce bacterial contamination of an animal carcass The two types of treatment are (1 ) treatment with a triaikali metal orthophosphate solution and (2) treatment with steam
The invention is applicable to any red meat including pork beef veal mutton lamb and goat, either whole carcass or fresh parts including internal organs such as hearts kidneys and livers, preferably before rigor This invention is further applicable to any poultry carcass or fresh parts, including internal organs such as hearts kidneys and livers, including but not limited to chicken, turkey, hen squab, duck quail and the like or any type of seafood including but not limited to shellfish fresh water fish and sea (salt) water fish in either whole, eviscerated or filleted condition
The carcass surface and/or organs is treated with a triaikali metal orthophosphate solution and steam either before during or after chilling Application of the steam and tralkali metal orthophosphate may occur sequentially or simultaneously with a simultaneous application being particularly preferred The first type of treatment is the use of a triaikali metal orthophosphate aqueous solution Triaikali metal phosphate is an orthopnosphate salt of the formula R3P04 with a formula for the sodium salt being Na3P04 and an equivalent formula for the tπpotassium compounds R is an alkali metal of sodium or potassium Tπsodium phosphate has a minimum of 41 5% P205 and a typical pH in a 1 % solution of about 1 1 8
Tπsodium phosphate is available as the dodecahydrate and in commerce the dodecahydrate is available in technical or food grade Preferably the dodecahydrate (either form) is used As used herein tπsodium phosphate is intended to include tπpotassium phosphate as well as all forms of those compounds
The carcass is treated with a solution containing from about 0 10% to saturation preferably from about 5% and more preferably from about 1 % to saturation of triaikali metal orthophosphate by weight From about 25% to 20% preferably 0 5-15% and most preferably from about 1 0% to 12% (including 1 2 4 6 8 10 and 12 percent solutions) of triaikali metal orthophosphate can be effective
The treatment solution may also include a minor amount of other alkaline materials such as carbonates and hydroxides Specific examples include sodium hydroxide potassium hydroxide sodium carbonate potassium carbonate sodium tripolyphosphate and mixtures thereof The term a minor amount defines less than 50% by weight of the combined dry weight of the triaikali metal orthophosphate and the alkaline material usually and in all cases in an amount insufficient to cause organoleptic deterioration
The carcass can be dipped in the treatment solution preferably with solution agitation to increase contact of the treatment solution with all surfaces and crevices of the carcass including the internal organs The treatment solution is preferably applied by mechanical sprayers usually under high pressure to insure good contact of the treatment solution with the surface The treatment solution preferably contains only triaikali metal orthophosphate as the means to control reduce retard or remove bacteria No alcohol nitrate or nitrite or ascorbic acid is employed in the treatment solution for purposes of enhancing the effect of the orthophosphate The treatment solution may contain other ingredients for water binding, cleaning, flavoring, coloring and the like Salts may be used, including chlorides and the like Normally, except in pumping solutions other phosphates are not combined with the orthophosphate
In the case of treating poultry carcasses it is preferred to employ the triaikali orthophosphate treatment immediately after the scalding treatment either before or after defeatheπng or during washing of the poultry prior to evisceration or preferably during the inside/outside wash after evisceration These treatments are conducted using a warm or hot solution and recycling the solution with filtering to economically utilize the phosphate
In the case of treating red meat it is preferably treated with the triaikali metal orthophosphate either before or directly after skinning and usually prior to chilling In particularly preferred embodiments the treatment is performed pre rigor
In the case of seafood the treatment with the triaikali metal orthophosphate can occur at any stage of processing, such as during shell skeleton head viscera scale or skin removal or prior to during or after freezing refrigeration icing ice glazing cooking or pasteurization Preferably the seafood is treated either just after catch on the fishing boat or shortly after arrival at the processing plant prior to cooKing or packaging it is particularly preferred to use the treatment solution after evisceration and during washing or after washing the flesh
The treatment solution preferably comprised of triaikali metal orthophosphate is in an amount sufficient to provide a pH above about 1 1 5 and preferably within a range from 1 1 6 to 13 5 and most preferably from about pH 12 to pH 13 5
At atmospheric pressure in a dip tank dwell times from 5 seconds to about 30 mir jtes are effective while dwell times using a spray range from several seconds to several π - utes or 2 seconds to 15 minutes with spray times of less than 30 seconds preferred The high pH of over 11.5, preferably about pH 12 or above is critical to remove, reduce or retard bacterial contamination or growth The mechanism is not entirely understood, but the orthophosphate appears to improve bacterial removal as well as retarding growth of any residual bacteria
The second treatment step compπses the use of steam More particularly, the carcass to be treated is contacted with steam at a temperature of about 100°C to about 116°C, more preferably at a temperature of about 100°C to about 110°C, most preferably at a temperature of about 107°C to about 1 10°C, and at a pressure of about 0 psig to about 10 psig, more preferably at a pressure of about 0 psig to about 5 psig, most preferably at a pressure of about 0 psig to about 1 psig All pressure and temperature measurements are at sea level
The time for treatment typically ranges from about 1 sec to about 20 sec , more preferably from about 1 sec to about 8 sec and most preferably from about 1 sec to about 3 sec
When the steam treatment is simultaneous with the tralkali metal orthophosphate treatment, the treatment time would be the same for both types of treatment A particular concern is that the treatment time be short enough so that the organoleptic properties of the treated surface are not significantly modified
When the treatment steps occur sequentially, the steam application step may either precede or follow the tralkali metal orthophosphate treatment step
In a particularly preferred embodiment, the treatment solution is aspirated or injected directly into the steam
As would be readily understood by one skilled in the art. the treatment time solution concentration and temperature are selected such that the organoleptic properties of the animal or seafood being treated do not appreciably change For example, when treating beef samples slight discoloring may occur, but not enough to effect the overall taste appearance and the like. We have found the triaikali metal orthopnosphate treatment solution is effective against salmonella, campylobacter. E coli. pseudomonas. bacillus, moraxella. spoilage bacteria and the like.
It is also hypothesized by the in entors that the combination of steam and a triaikali metal orthophosphate solution may increase the shelf-life of the resulting poultry, red meat or seafood. Increases of about one to about fourteen days may be achieved by utilizing the inventive method.
The invention is further descrioed in the following non-limiting Example
Example
The combination of steam and tπsodium orthophosphate (dodecahydrate) is used to determine the efficacy against E coli 0157 h7 under several operating conditions The samples used to test efficacy are beef goose neck rounds purchased from a grocery store which are then inoculated with E coli 0157 7 strains (both clinical isolates and beef isolates) at about 70°F The inoculated beef rounds are then subjected to the simultaneous combination of steam (102°C 4 r 2 psi j or high pressure air (ambient. 50 psi or 14 psi ) with a treatment solution ideionized water or a 12% aqueous solution of tπsodium orthophosphate) Testing is done using a Fisner Scientific Fisher Airejector Aspirators'' (found on page 865 Fisher Catalog 95/96) Three aspirators are arranged so that they can contact one target area. A specially designed target box is designed to hold the aspirators and meat target and shutters are designed to control the target time of exposure.
The different combinations that are used are
Sample A: Steam and 100% αeionized water Sample B Steam and 12% tπsodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 8.3 ml/s)
Sample C 50 psig air and 12% tπsodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 5.0 ml/s)
Sample D 14 psig air and 12% tπsodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 1 7 mi/s)
Sample E No treatment (control)
To test the efficacy of the various treatments, surfaces of meat that have been inoculated are mounted vertically on hooks and placed in a box where the nozzles of the apparatus used for the different sample treatments are located 8 inches from the inoculated area. Samples are exposed to the different treatments for a time period of 15 seconds Triplicate experiments are conducted After treatment, the inoculated areas are excised and tested for remaining bacteria The results are shown in the attached table and are reported as the number of microorganisms per square centimeter The amount of microorganism remaining in log units is shown in parenthesis
SAMPLE EDPERDIENT 1 EXPERIMENT 2 EXPERIMENT 3 AVERAGE
A 9.2 x 101 8 4 x 10° 9.2 x 10° 3.7 x 101
(1.96) (0.92) (0.96) d -57)
B <1 2 x 10υ 3.7 x 10' <1.2 x 10u <1.3 x 10' (0.08) (1.57) (0.08) (<1.11 )
C 4 4 x 10J 1 8 x 10J 9.6 x 10' 2.5 x 10J (3.63) (3.26) (2.98) (3.38)
D >4 4 x 10J >4 4 x 10J 4 4 x 10J >4.4 10° (3.64) (3.64) (3.64) (3.64)
E >4 4 x 10" >4 4 x 10" >4.4 x 10" >4 4 x 10" (4.64) (4 64) (4.64) (4.64) The above experiment is repeated using the following treatment methods with the only difference being the reduction of the treatment time to 8 seconds.
Sample F Steam (approx. 14 psig)
Sample G: Steam (approx. 14 psig) and 12% trisodium orthophosphate (TSP) solution (resulting in a flow rate of TSP solution of 10.0 ml/s).
Sample H: No treatment (control)
The above data demonstrates that the combination of steam and triaikali metal orthophosphate is effective to significantly reduce bacterial contamination. More specifically, while both the use of steam and trisodium orthophosphate. alone, will function to reduce the remaining bacteria on the surface, the combined effects of the two treatments yield results which approach multiple (i.e., greater than 3) log reductions, thereby reducing the final bacterial contamination by at least 99 percent, and typically by at least 99.9 percent. This affords the food processor with the opportunity to provide an extremely safe product to the ultimate consumer. Having descπbed the invention in detail and by reference to the preferred embodiments thereof it will be apparent that modifications and vaπatioπs are possible without departing from the scope of the appended claims

Claims

What is claimed is:
1. A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with
(1 ) a treatment solution comprising triaikali metal orthophosphate: and
(2) steam
for a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood.
2. The process according to claim 1 wherein the concentration of triaikali metal orthophosphate in said solution is from about 0.1 percent by weight to saturation.
3. The process according to claim 2 wherein the concentration of triaikali metal orthophosphate in said solution is from about 4 0 percent by weight to about 20.0 percent by weight
4 The process according to claim 1 wnerein said triaikali metal orthophosphate comprises trisodium orthophosphate
5. The process according to claim 1 wherein the pH of said treatment solution is greater than about 1 1 .5.
6. The process according to claim 5 wherein the pH of said treatment solution is between about 12 and about 13.5.
7. The process according to claim 1 wherein said treatment solution does not contain alcohol. 8 The process according to claim 1 wherein said poultry, red meat or seafood comprises a poultry carcass and wherein said treatment solution is applied prior to chilling said carcass
9 The process according to claim 1 wherein said poultry, red meat or seafood comprises red meat and wherein said treatment solution is applied prior to rigor
10 The process according to claim 1 wherein said poultry, red meat or seafood compπses seafood and wherein said treatment solution is applied after evisceration
11 The process according to claim 1 wherein said treatment solution and said steam are applied simultaneously
12 The process according to claim 1 1 wherein said treatment solution and said steam are applied to said poultry red meat or seafood for between about 1 and about 20 seconds
13 The process according to claim 1 wherein said steam is applied at a temperature of about 100°C to about 116°C and at a pressure of about ambient to about 10 psig
EP97906309A 1996-03-19 1997-03-12 Process for treating red meat, poultry meat and seafood to control bacterial contamination and/or growth Withdrawn EP0886473A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/618,635 US5635231A (en) 1996-03-19 1996-03-19 Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth
US618635 1996-03-19
PCT/IB1997/000245 WO1997034495A1 (en) 1996-03-19 1997-03-12 Process for treating red meat, poultry meat and seafood to control bacterial contamination and/or growth

Publications (1)

Publication Number Publication Date
EP0886473A1 true EP0886473A1 (en) 1998-12-30

Family

ID=24478494

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97906309A Withdrawn EP0886473A1 (en) 1996-03-19 1997-03-12 Process for treating red meat, poultry meat and seafood to control bacterial contamination and/or growth

Country Status (4)

Country Link
US (1) US5635231A (en)
EP (1) EP0886473A1 (en)
AU (1) AU2104597A (en)
WO (1) WO1997034495A1 (en)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6063335A (en) * 1997-03-24 2000-05-16 Henkel Corporation Method for disinfecting surfaces
US6010729A (en) 1998-08-20 2000-01-04 Ecolab Inc. Treatment of animal carcasses
US6875457B1 (en) 1999-04-30 2005-04-05 Kenichi Hiraoka Method of preventing browning or darkening of fish and method of treating browned or darkened fish
CA2377181C (en) 1999-07-22 2008-01-22 Lulu S. Henson Antimicrobial polyphosphates in food processing
FR2800726B1 (en) * 1999-11-05 2002-08-30 Rhodia Chimie Sa PROCESS FOR TREATING EFFLUENTS FROM TREATMENT WITH TRISODIUM PHOSPHATE, AND PRESS FILTER FOR IMPLEMENTING SAME
GB2366985A (en) * 2000-07-28 2002-03-27 Patent Holdings Llc Elimination of bacterial comtamination in cold processed fish products
CA2433483A1 (en) * 2000-12-27 2002-07-11 Japantechno Ltd., Co. Roe or milt products with prolonged shelf life
US7273630B2 (en) * 2001-01-12 2007-09-25 Mohamed Alam Process for cleaning and disinfecting food products
US7247330B2 (en) * 2002-07-23 2007-07-24 Kraft Foods Holdings, Inc. Method for controlling microbial contamination of a vacuum-sealed food product
US7244365B2 (en) * 2002-10-28 2007-07-17 Ashland Licensing And Intellectual Property Llc Process for safely decontaminating the chill water used in meat processing
US20040147211A1 (en) * 2003-01-24 2004-07-29 Mostoller Charles R. Poultry defeathering process and apparatus
US20050058751A1 (en) * 2003-07-21 2005-03-17 Eugene Brotsky Yield and shelf life for meats
US8372461B2 (en) 2009-10-23 2013-02-12 Zeco, Inc. Process for the reduction in microbial activity in protein product chilled water cooling tanks for increased tank water utility and conservation
US11064708B2 (en) 2014-01-10 2021-07-20 Robert B. STRYKER Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life
US9414609B1 (en) 2014-11-19 2016-08-16 Zeco, Inc. Method for reduction in microbial activity in poultry processing
US10076123B1 (en) 2015-02-19 2018-09-18 Zeco, Inc. Method for reduction in microbial activity in red meat
US9750265B1 (en) 2015-07-30 2017-09-05 Zee Company, Inc. Carcass finish cabinet with spray arbors and methods thereof
US11350640B1 (en) 2016-08-12 2022-06-07 Zee Company I, Llc Methods and related apparatus for increasing antimicrobial efficacy in a poultry chiller tank
US10974211B1 (en) 2016-02-17 2021-04-13 Zee Company, Inc. Peracetic acid concentration and monitoring and concentration-based dosing system
US11350653B2 (en) 2019-04-09 2022-06-07 Zee Company I, Llc Spray cabinet for poultry processing and methods thereof

Family Cites Families (45)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1774310A (en) * 1929-04-19 1930-08-26 Citrus Compound Corp Processing of fruit to prevent decay
US2770548A (en) * 1955-07-01 1956-11-13 Griffith Laboratories Meat-curing salt composition
US2957770A (en) * 1957-10-28 1960-10-25 Nat Dairy Prod Corp Method of improving the properties of meat and composition therefor
US3104170A (en) * 1961-03-13 1963-09-17 Calgon Corp Methods of processing poultry
CA847280A (en) * 1967-02-21 1970-07-21 Calgon Corporation Tuna processing
GB1274848A (en) * 1968-08-05 1972-05-17 Unilever Ltd Shaping of foodstuffs
US3493392A (en) * 1969-01-29 1970-02-03 Calgon C0Rp Tuna processing
US3620767A (en) * 1969-12-08 1971-11-16 Calgon Corp Bonito processing
NL154099B (en) * 1970-04-26 1977-08-15 Thomassen & Drijver PROCESS FOR STERILIZING FOODS AND PRODUCTS THEREFORE IN A CLOSED CONTAINER, AND CONTAINER CLOSED WITH A PRODUCT SO STERILIZED.
US3681091A (en) * 1970-05-06 1972-08-01 Stauffer Chemical Co Method of preserving food materials,food product resulting therefrom,and preservative composition
US3705040A (en) * 1970-10-19 1972-12-05 Westgate California Foods Inc Process of extracting meat from crustaceans particularly shrimp
US3726962A (en) * 1971-04-29 1973-04-10 Stauffer Chemical Co Sodium aluminum phosphate and process for preparation
US3782975A (en) * 1971-10-01 1974-01-01 Milo Don Appleman Method of producing cured low sodium meat products
US3775543A (en) * 1971-10-07 1973-11-27 Milo Don Appleman Method of producing low sodium ground meat products
US4168322A (en) * 1974-02-27 1979-09-18 Mars Limited Protein product
US3989851A (en) * 1974-08-26 1976-11-02 Ralston Purina Company Method for protein fortification of extra pumped meats
CA1068541A (en) * 1974-08-26 1979-12-25 William B. Tuley (Ii) Method for protein fortification of extra pumped meats
US4071635A (en) * 1976-01-12 1978-01-31 General Mills, Inc. Mixes and processes for preparing meat products
US4075357A (en) * 1976-03-31 1978-02-21 General Foods Corporation Intermediate moisture meats
JPS5581569A (en) * 1978-12-12 1980-06-19 Kibun Kk Preparation of ground fish meat
US4407831A (en) * 1979-12-31 1983-10-04 Nutrisearch Company Whey protein fortified fish and process for preparation
US4293578A (en) * 1980-03-31 1981-10-06 Stone Everett W Method of treating fresh shrimp to reduce moisture and nutrient loss
US4382098A (en) * 1981-02-23 1983-05-03 Swift & Company Sausage emulsions containing gluconate salts and process of preparation
US4592892A (en) * 1981-11-12 1986-06-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Aqueous sterilizing agent for foods or food processing machines and utensils
US4431679A (en) * 1982-04-02 1984-02-14 Benckiser-Knapsack Gmbh Composition for treating fish fillet to increase yield and shelf life
US4683139A (en) * 1985-07-11 1987-07-28 Wilson Foods Corporation Process for prepacking fresh meat
US4770784A (en) * 1985-11-29 1988-09-13 The Standard Oil Company Scrubbing process for high feed concentrations
US4781934A (en) * 1986-05-19 1988-11-01 Fmc Corporation Process and composition for curing meat
US4683618A (en) * 1986-07-28 1987-08-04 Brien Gerard T O Reduction of bacteria count on poultry being processed into food at a poultry processing plant
US4810514A (en) * 1986-10-22 1989-03-07 Board Of Regents Acting For And On Behalf Of Oklahoma State University Method of realigning fibers in manufacturing meat products
US4849237A (en) * 1987-10-30 1989-07-18 Hurst William D Method for sanitizing poultry carcasses in a poultry processing plant utilizing ozonated water
US5512309A (en) * 1989-02-09 1996-04-30 Rhone-Poulenc Inc. Process for treating poultry carcasses to increase shelf-life
US5069922A (en) * 1989-02-09 1991-12-03 Eugene Brotsky Process for treating poultry carcasses to control salmonellae growth
US5143739A (en) * 1989-02-09 1992-09-01 Rhone-Poulenc Inc. Process for treating poultry carcasses to control salmonellae growth
GB2240912A (en) * 1990-01-31 1991-08-21 G W Padley Preserving a carcase of meat
US5472725A (en) * 1990-08-27 1995-12-05 Utah State University Ultra-high temperature treatment of low-fat formed meat products
CA2052343C (en) * 1991-06-07 1997-11-04 Fredric G. Bender Process for treating animal carcasses to control bacterial growth
US5268185A (en) * 1991-06-07 1993-12-07 Rhone-Poulenc Inc. Process for treating red meat to control bacterial contamination and/or growth
US5192570A (en) * 1991-06-07 1993-03-09 Bender Fredric G Process for treating red meat to control bacterial contamination and/or growth
CA2137629C (en) * 1993-12-22 2007-05-08 Fredric G. Bender Process for treating poultry carcasses to increase shelf-life to control salmonella growth
NZ270963A (en) * 1994-04-28 1997-11-24 Kentmaster Mfg Co Inc Carcass cleaning system; manually positionable vacuum head simultaneously sprays cleaning fluid onto carcass surface and vacuums away liquid and contamination
US5503594A (en) * 1995-01-25 1996-04-02 Kentmaster Mfg. Co., Inc. Carccass cleaning system
US5439694A (en) * 1994-07-11 1995-08-08 Morris & Associates, Inc. Poultry preparation process and apparatus
US5514403A (en) * 1994-10-04 1996-05-07 Webb; Neil B. Method of substantially reducing hazardous pathogens on the surface of food products
US5700507A (en) * 1995-07-21 1997-12-23 Rhone-Poulenc Inc. Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9734495A1 *

Also Published As

Publication number Publication date
WO1997034495A1 (en) 1997-09-25
US5635231A (en) 1997-06-03
AU2104597A (en) 1997-10-10

Similar Documents

Publication Publication Date Title
US5635231A (en) Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth
US5512309A (en) Process for treating poultry carcasses to increase shelf-life
US5283073A (en) Process for treating poultry carcasses to control bacterial contamination and/or growth
US5192570A (en) Process for treating red meat to control bacterial contamination and/or growth
US5069922A (en) Process for treating poultry carcasses to control salmonellae growth
US4592892A (en) Aqueous sterilizing agent for foods or food processing machines and utensils
US3958020A (en) Bactericidal wash for meat
US5262186A (en) Process for treating fish and shellfish to control bacterial contamination and/or growth
EP0516878B1 (en) Process for treating animal carcasses to control bacterial growth
WO2018232275A2 (en) Antimicrobial treatment of animal carcasses and food products
US5268185A (en) Process for treating red meat to control bacterial contamination and/or growth
AU701947B2 (en) Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth
Thomson et al. Phosphate and heat treatments to control Salmonella and reduce spoilage and rancidity on broiler carcasses
YOUNG et al. Effect of stunning time and polyphosphates on quality of cooked chicken breast meat
Kataria et al. Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.
KIM et al. Quality evaluation of refrigerated chicken wings treated with organic acids
US5362507A (en) Method of processing freshly slaughtered fowl meat
CA2137629C (en) Process for treating poultry carcasses to increase shelf-life to control salmonella growth
US20050058751A1 (en) Yield and shelf life for meats
JPH04365443A (en) Method for processing animal body to suppress growth of bacteria
Nouchpramool Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat
JP2003225049A (en) Method for sterilization of meat
CA2153837A1 (en) Process for treating poultry internal organs to reduce bacterial contamination
DIRECTIVE SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF MEAT, POULTRY, AND EGG PRODUCTS I. PURPOSE

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19980929

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE

17Q First examination report despatched

Effective date: 20011009

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20030919