EP1324775A1 - Agent de desinfection/sterilisation d'aliments - Google Patents

Agent de desinfection/sterilisation d'aliments

Info

Publication number
EP1324775A1
EP1324775A1 EP00968315A EP00968315A EP1324775A1 EP 1324775 A1 EP1324775 A1 EP 1324775A1 EP 00968315 A EP00968315 A EP 00968315A EP 00968315 A EP00968315 A EP 00968315A EP 1324775 A1 EP1324775 A1 EP 1324775A1
Authority
EP
European Patent Office
Prior art keywords
hinokitiol
composition
extract
weight
food
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Withdrawn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
EP00968315A
Other languages
German (de)
English (en)
Other versions
EP1324775A4 (fr
Inventor
Kazuo Iwai
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.)
Japan Clean System New York Inc
Original Assignee
Japan Clean System New York 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 Japan Clean System New York Inc filed Critical Japan Clean System New York Inc
Publication of EP1324775A1 publication Critical patent/EP1324775A1/fr
Publication of EP1324775A4 publication Critical patent/EP1324775A4/fr
Withdrawn legal-status Critical Current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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Definitions

  • This invention relates to the field of disinfecting or sterilizing agents. More particularly this invention is a disinfectant/ sterilizing agent, which is water soluble, safe to the human body and is intended for application to perishable foods such as poultry, beef, pork and cut vegetables for killing or stopping the growth of pathogenic microorganisms to thereby disinfect or sterilize the food.
  • a disinfectant/ sterilizing agent which is water soluble, safe to the human body and is intended for application to perishable foods such as poultry, beef, pork and cut vegetables for killing or stopping the growth of pathogenic microorganisms to thereby disinfect or sterilize the food.
  • pathogenic microorganisms such as bacteria or virus especially Salmonella, and E-Coli 0-157, which may cause food poisoning due to their presence in the meat.
  • Conventional disinfectants or sterilizing include alcohol, sodium hypo chlorite liquid, and sodium phosphate which are applied by spraying or soaking the meat in a liquid containing one or more of the above chemicals.
  • Sodium phosphate has a narrow spectrum of efficacy on the bacteria and is effective in disinfecting the salmonella and coli-forms but it is not effective on liste ⁇ a or staphylococcus groups of bacteria.
  • Hinokitiol ( ⁇ -Thujaplicin) is safe to the living body, does not have the characteristics of metal corrosion, and has a wide spectrum of disinfecting/sterilizing of bacteria/virus. However, due to its low solubility in water, it is hard to make an agent which has a sufficiently high concentration of hinokitiol against the bacteria. Liquids containing a low concentration of hinokitiol is not economical cost wise, especially when consideration is given to transportation costs to transport the solution to the place of usage. Therefore it is necessary to manufacture a solution containing high concentration of hinokitiol, and dilute it at place of usage.
  • JP 5-271073 discloses the combination of hinokitiol and indole, and indicates that the composition has an enhanced efficacy on Pseudomonas aerginosa.
  • a urea containing hinokitiol solution is indicated as a disinfectant, in which it is used in cosmetics such as body lotion, shampoo, and lipstick, as well as in other applications such as mouthwash as a preventive aid for blennorrhoea alveola ⁇ s and bad breath, and tooth paste.
  • an aqueous hinokitiol liquid to disinfect or sterilize perishable foods by soaking or spraying directly on foods.
  • hinokitiol In applying hinokitiol to foods, it is important to avoid degradation of food taste/smell.
  • hinokitiol has a strong or stimulating odor, it is necessary to include additives to neutralize such stimulating odor or taste and to increase its water solubility.
  • Urea or indole is unsuitable as an additive because these compounds have a strong odor and cannot be used for foods. Disinfecting agents that contain urea or alcohol are not to be used on foods due to safety considerations.
  • Sucrose fatty acid ester which has a hydrophilic/lipopholic balance index of more than 17, is combined with hinokitiol for dilution in water.
  • Sucrose fatty ester is a surface active agent and facilitates water solubility of hinokitiol. It is not forbidden to use sucrose fatty acid ester as food additive. However, when sucrose fatty acid ester is mixed with hinokitiol, it loses some of its antibacterial efficacy.
  • This invention solves the drawbacks of hinokitiol, which are its stimulating or strong objectionable odor and taste and difficulty of dissolving in water, and takes advantage of its safety as a food additive in perishable foods by the addition of other plant extracts.
  • the aqueous disinfecting/sterilizing agent of this invention is a mixture which comprises water, hinokitiol and at least one of the following extracts of aloe vera, green tea, low striped bamboo, and dokudami.
  • This invention provides a method of utilizing an aqueous disinfecting/sterilizing agent on perishable foods.
  • the invention is a disinfecting/sterilizing agent comprising hinokitiol, water and extracts of aloe vera, green tea, low striped bamboo and dokudami (houttuynia herb).
  • Hinokitiol the chemical name of which is ⁇ -Thujaplicin, is contained in extracted oil of such trees as Taiwan hinoki cypress (Chamaecyparis obtusa var formosana), Aomori hiba (Thujopsis dolabrata var honda ⁇ ) or incense cedar (Calocedrus decurrens).
  • Taiwan hinoki cypress Chamaecyparis obtusa var formosana
  • Aomori hiba Thujopsis dolabrata var honda ⁇
  • incense cedar Calocedrus decurrens.
  • natural hinokitiol can be used.
  • natural hinokitiol is approved as a food additive .
  • natural and synthetic hinokitiol are manufactured by Takasago Perfume Co., Ltd. and Osaka Organic Chemical Ind., Ltd.
  • Hinokitiol has a wide spectrum of efficacy on aerobic bacteria such as
  • Hinokitiol Mycobacterium Tuberculosis and Salmonella typhosa and anaerobic bacteria such as clostridium and food pathogens such as Salmonella and E-Coli 0-157.
  • Hinokitiol has a higher efficacy than conventional food preservatives such as sodium nitrite or butyl parahydroxy benzoate and also does not generate resistant bacteria.
  • Hinokitiol has superior characteristics but has the disadvantage of having a distinct smell, strong taste and low water solubility. Aloe vera, green tea, low striped bamboo and dokudami (houttuynia herb) extracts are added to overcome the above disadvantages.
  • the amount of hinokitiol of aqueous compositions of this invention is 0.01 ⁇ 10% in weight. In order to maintain sterilizing efficacy against bacteria, it is preferred to keep the concentration at least 0.1 % . Higher concentration of hinokitiol as an aqueous disinfectant is more desirable since it can be used by diluting with water wherever and whenever necessary. Amounts lower than 0.1 % are useful for general disinfection purposes when complete sterilization is not essential such as when it is only necessary to stop or retard the growth of pathogenic microorganisms or otherwise render the microorganisms incapable of causing infection.
  • Aloe vera extract is made from the jelly-like insides of aloe vera leaf, which is extracted by pressure and heat is added to concentrate and stabilize.
  • aloin which is a anthraquinone derivative or barbaroin can be used.
  • Aloe vera extract contains aloe-emodin, aloesin, aloenin, etc. as well as, aloin and barbaroin.
  • Green tea extract is extracted by grinding the green tea leaves of the mature plant and combining with hot water, to produce an extract which is then refined and dried as powder.
  • the main component of green tea is tea polyphenol.
  • Polyphenol is a compound, which has polyphenol hydroxyl group and contains catechin, epi- catechin, gallo-catechin, epi-gallo-catechin, epi-catechin-gallerte, and epi-gallo- catechin-gallerte etc.
  • Extract of low striped bamboo is made by the well known method of low temperature/high pressure extraction.
  • the extracted liquid is then concentrated.
  • the leaves and stems of the mature plant may be used in the extraction process.
  • Major ingredients of this concentration are triterpenoids ( ⁇ -amylene and friedelin) and sugars such as residual lignin, reduction sugar and glucose.
  • triterpenoids ⁇ -amylene and friedelin
  • sugars such as residual lignin, reduction sugar and glucose.
  • the mixture of these synthetic counterparts can be used.
  • Dokudami Plant of dokudami (Houttuynia herb) grows naturally in Asia such as Japan, Taiwan, China, Himalayan, and Java.
  • the extracting method is also by low temperature/high pressure method like low striped bamboo.
  • the leaves and stems of the mature plant may be used in the extraction process.
  • Dokudami extract contains quercitrin, afzenin, hyperin, rutin, chlorogenic acid, ⁇ -sitosterol and cis- & trans-N- (4-hydroxystyryl).
  • the synthetic counterparts of these ingredients can be used.
  • any one of these botanical ingredients besides hinokitiol may be used as additives of this invented agent, it is preferable to use two of them and the best method is to use all four of them.
  • This invented agent of water based disinfecting/sterilizing agent is defined as agent containing water (preferably pure water such as deionized water) and hinokitiol and either one or two or three or all of the extracts of aloe vera, green tea, low striped bamboo and dokudami (houttuynia herb) or its equivalent in synthetic form.
  • water preferably pure water such as deionized water
  • hinokitiol either one or two or three or all of the extracts of aloe vera, green tea, low striped bamboo and dokudami (houttuynia herb) or its equivalent in synthetic form.
  • aloe & other extracts henceforth.
  • One embodiment of the invention contains the following ingredients: 0.05-0.2 weight % hinokitiol, 0.02-10 weight % aloe vera extract, 0.02-10 weight % green tea extract, 0.01-5 weight % low striped bamboo extract and 0.1-5 weight % dokudami (houttuynia herb) extract.
  • hinokitiol water dilution ratio is 0.2% and other additives of alcohol is maximum 5%.
  • this invention opens wider applications by making 10% water solution without alcohol.
  • other surface active agents or emulsifiers can be added. By combining surface active agent and emulsifier, water solubility of hinokitiol increases.
  • a homogenizer which is a type of agitator , for an hour at water temperature of 60-80° C and an opalescent water based liquid is obtained.
  • the extracts of persimmon leaf, gynostemma pentaphyllum makino, periUa, wasabia, madder, plum, garlic, mint, mugwort,
  • Japanese pepper, thistle, loquat, lungwort, lavender, lemon grass, forsythia can be added. By mixing these ingredients, it neutralizes the smell or taste of hinokitiol and also it can give specific smell or taste to the agent.
  • alcohol can be added to increase the solubility of hinokitiol.
  • alcohol By adding alcohol, a high concentrate of hinokitiol containing water based disinfectant can be made.
  • This invented agent of water based disinfecting/sterilizing agent has wide spectrum of disinfecting/sterilizing bacteria based on the hinokitiol and does not have uncomfortable smell or taste specific to hinokitiol. When placed in mouth, it has a slight taste of mint. Therefore, it is applicable to perishable foods without losing its taste or quality. Also, since it is non-toxic, it is safe to use on foods. Higher concentration of the invented agent can be diluted at the food processing site to reduce the transportation cost. For example, in case of the average poultry plant where 10 tons of agent is required for a day, 10kg of aqueous disinfectant of 10 weight % hinokitiol concentrate is transported and can be diluted to 100 ppm at the plant.
  • the following is the method of disinfecting the food using this agent.
  • the method of applying this disinfectant/sterilizing agent to food is by direct contact.
  • the concentration of the hinokitiol is preferably 0.05 — 0.2 weight %. Sterilization of food containing pathogenic bacteria which causes food toxicity, generally requires a concentration of hinokitiol of at least 0.1 wt. % to completely kill the bacteria and a higher concentration than this range may induce degradation of food quality such as in smell or taste and also effect the costs. A concentration of only 0.01 wt . % is sufficient for disinfection purposes when it is sufficient to stop or retard the growth of the bacteria without necessarily killing the bacteria to sterilize the food. A concentration of only 0.005% is sufficient to stop or retard the growth of some bacteria such as salmonella.
  • the methods of applying the agent to the food are as follows. a) showering or spraying the invented agent on foods b) Soaking the food in the invented agent within a container c) Gasify or vaporize or evaporate the invented agent in a chamber with the food d) Mix the invented agent with animal feed to kill the bacteria within the animals
  • the foods that can be considered for sterilizing/disinfecting vegetables such as cucumbers and leafy greens as well as pre-cut vegetables that can easily be contaminated, cooked vegetables, poultry, red meat such as beef and pork, or domestic animals prior to slaughter.
  • vegetables such as cucumbers and leafy greens as well as pre-cut vegetables that can easily be contaminated, cooked vegetables, poultry, red meat such as beef and pork, or domestic animals prior to slaughter.
  • the following variables are dependent on the concentration of hinokitiol that is being used.
  • the soaking method b of the food is the most effective because the duration time is n inimum.
  • aqueous disinfectant having hinokitiol 0.0125 weight % , aloe vera 0.11 weight % , green tea 0.105 % , low striped bamboo 0.09 % , dokudami (Houttuynia herb) 0.08 weight % and water 99.49%
  • a) the showering method requires more than one minute
  • b) the soaking method requires more than three minutes
  • c) gasifying, vaporizing method requires more than one hour.
  • the chamber method c it is feasible to shorten the duration time to 15 — 30 minutes by increasing the concentration of hinokitiol to 0.1 weight % .
  • This method is superior in processing large number or quantity of food at one time, where there is less handling of the food thus less cost in manual labor.
  • the method of showering or spraying the agent may require less investment for equipment. Therefore, dependent upon the situation, the appropriate method can be chosen to meet the requirements.
  • the ratio will be dependent on the type of animal and the season, but the daily intake of hinokitiol is preferable at 5-100 ppm.
  • the invented agent in granular form which comprises extracts of hinokitiol, aloe vera, green tea, low striped bamboo, and dokudami is suggested.
  • Daily intake of feed per chicken is approximately lOOg and the amount of hinokitiol will be 0.001 % (10 ppm.)
  • the agent in animal feed it can be mixed in as a liquid however, it is preferable to mix the agent in dry granular form.
  • the mixture of agent which contains 10 g of hinokitiol, 10 g green tea extract, 10 g aloe vera extract, 5 g low striped bamboo extract, and 3 g dokudami extract in 1 kg of water is dried by low pressure dryer so that the moisture level is down to about 10% and is in granular form. This is then mixed into the animal feed.
  • the invented agent Because of the disinfecting/sterilizing nature of hinokitiol, the invented agent has good efficacy against wide range of pathogenic bacteria such as Salmonella, Campylobacter, Escherichia Coli 0-157, Staphylococcus aureus, and Aspergillus nigex. These bacteria which can be found in meat, fresh produce, fish and other perishable foods which are contaminated and can cause serious illness and fatalities through human consumption. Therefore, this invented agent is suitable for disinfecting/sterilizing foods.
  • pathogenic bacteria such as Salmonella, Campylobacter, Escherichia Coli 0-157, Staphylococcus aureus, and Aspergillus nigex.
  • agents I-III Three disinfecting/sterilizing agents (agents I-III) are formulated as shown below in table 1.
  • Green tea extract 1.2 g(0.12%) 0.6 g (0.06%) 1.05 g (0.105%)
  • Dokudami extract 0.3 g(0.03%) 0.15 g(0.015%) 0.8 g(0.08%)
  • Solution III was formulated to have 125 ppm concentration of hinokitiol (i.e., 0.125g hinokitiol per lOOOg water). However it is not practical to measure 0.125 g hinokitiol for 1000 g water. Instead 1.25 g hinokitiol was measured for 1000 g water and diluted 10 times and this diluted solution was used to make 125 ppm concentration of hinokitiol.
  • the invented agent type III was added to peptone (0.5%), yeast extract (0.25%), glucose (0.1 %), agar (1.5%) and boiled to 100° C for 10 minutes.
  • Lactobacillus plantarum (IFO 3090) and lactococcus lactis (ATCC 11454) were transplanted onto the prepared plates and cultivated for 2 days at 30 °C and the growth of the bacteria was observed.
  • Aspergillus niger was cultivated on a potato dextrose agar plate (pH 6) at 28 °C for 7 days. Invented agent type III was added to peptone (0.5%), yeast extract (0.25%), glucose (0.1%), agar (1.5%) and boiled to 100° C for 10 minutes. 20mL was then poured in sterilized plates. The cultivated spores were transplanted to this plate and cultivated for 7 days at 30 °C. Then, the observation of the growth of the specimen was made.
  • E-coli E-coli
  • Staphylococcus aureus IFO 12732
  • the invented agent type III was added to peptone (0.5%), yeast extract (0.25%), glucose (0.1 %), agar (1.5%) and boiled to 100° C for 10 minutes. 20mL each was then poured into two sterilized plates . In this medium, the cultivated E-Coli and Staphylococcus aureus were transplanted and cultivated for 5 days at 30 °C. Observation of growth of the bacteria was conducted. • Control
  • agent II-A and II-B are combined with mediums, in which, the E-coli is in a standard agar and Aspergillus niger is in potato dextrose, separately such that they contain 3.5 weight % of the medium and are heated to 70 °C.
  • Escherichia coli (IFO 3972) and Aspergillus niger (IFO 4414) were used utilizing the minimum inhibitory method (MIC) to conduct a comparison testing the efficacy of hinokitiol as a single substance and the invented aqueous disinfectant.
  • Type II of the invented agent as previously described, having a hinokitiol concentration of 0.1 weight % (1000 ppm) was diluted 10 times, 20 times, 50 times, and 100 times and standard agar plate for E-coli and potato dextrose agar plate for aspergillus niger were prepared for each concentration.
  • hinokitiol As single substance, for lOOOg of water, lg of hinokitiol was used to make 0.1% solution, and this was diluted 10 times, 20 times, 50 times, and 100 times and standard agar plates and potato dextrose plates were prepared at each concentration. E-coli and aspergillus niger were implanted to the plate and cultivated for 7 days at 30 °C and the growth of the bacteria was observed. The result are shown in Table 4 below, where growth of bacteria is shown as " + " , and no growth is shown as "-" .
  • hinokitiol as a single substance is effective at 10 times dilution (hinokitiol 0.01 %), however, the invented agent is effective even at 20 times dilution (hinokitiol 0.005%).
  • hinokitiol 0.01 % is effective at 10 times dilution
  • the invented agent is effective even at 20 times dilution (hinokitiol 0.005%).
  • antibacterial efficacy is enforced by adding aloe & other extracts.
  • the invented agent type I (0.2 weight % of hinokitiol based concentration) was vaporized into the airtight chamber and MRSA (methicillin resistant staphylococcus aureus (IFO 12732) Escherichia Coli (IID 959), Salmonella typhimurium (IFO 12529) were exposed to test the antibacterial activity of the invented agent.
  • MRSA methicillin resistant staphylococcus aureus
  • Escherichia Coli IID 959
  • Salmonella typhimurium Salmonella typhimurium
  • the test was conducted at Japan Food Hygiene Association.
  • the acrylic chamber (40 cm x 40 cm x 100 cm), that was used for this test, has an exhaust and an air inlet, with a vaporizer, containing the invented agent is attached to the chamber.
  • the invented agent was vaporized through the inlet and fills the chamber.
  • the air in the chamber is circulated for equal distribution and the temperature is held constant at 25° C and RH (relative humidity)
  • MRSA, Salmonella and E-Coli O-157 were cultivated on standard bouillon medium at 35 °C for 18 hours. Then, O. lmL of diluted bacteria liquid of 100 times was transplanted to a sensitivity disk medium by a platinum loop and left in the chamber which was filled with the vapor of the invented agent. After 15 minutes, 30 minutes , an hour , two hours and eight hours after the placement of the bacteria in the chamber, each time for bacteria was cultivated at 35 °C for 48 hours and the growth of each bacteria was observed. The results are shown in Table 5. In the Table 5, “ + " means growth was observed, and more count of " + " means more bacteria growth. "-” means no growth. The numbers shown beneath the " + " are the actual bacterial count.
  • Salmonella more than 1 hour to the vapor of the aqueous disinfectant can control the growth of bacteria.
  • the invented agent type I (0.1 weight % hinokitiol concentration) was analyzed by Japan Food Research Laboratory. The result is shown in Table 8, where there were no bacteria or other metals and the liquid was transparent enough to clear the standards of soft drinks. This is based on the method of Notification No. 370, 1959 announced by the Ministry of Health and Welfare of Japan under the Specifications and Standards of Food, Additives, Etc. Table 8 Standard Regulated Specifications for Soft Drinks
  • the invented agent type I has weak acute oral toxicity to rats Sic: Wistar (SPF) under the condition of this examination and LD 50 value was greater than 2,000 mg/kg of body weight.
  • the test was conducted on one female of kbs: New Zealand White rabbit (healthy) using the invented agent type I (0.2weight % hinokitiol concentration.)
  • a flannel-patch (area in approximately 6 cm 2 ) on which 0.5 mL of the test substance of the invented agent was spread, was applied to the left side in the back of animal for 4 hours .
  • the animal underwent examination of dermal irritation and corrosion at 1 , 24, 48, and 72 hours after treatment with the test substance. Results are shown in Table 13.
  • Table 13 Primary skin irritation in rabbit
  • the PII primary irritation index
  • the skin sensitization test by maximization test method was conducted at Biosafety Research Center for Foods, Drugs and Pesticides, in Shizuoka, Japan.
  • the test was conducted on 10 female guinea pigs of Std: Hartley strain (clean animals.)
  • the invented agent I 0.2 weight % hinokitiol concentration
  • FCA mixture was treated on the guinea pigs through intradermal injections.
  • flannel patch (area in 2 x 4 cm) soaked in 0.2mL of the invented liquid diluted by 25% pure water was applied at the upper part in the back of 5 animals for 24 hours.
  • a flannel patch on which 0.1 mL of the invented agent diluted with 25% distilled water was spread, was applied to the right flank of animals for 24 hours and the skin reaction was observed after 48 and 72 hours. After 48 and 72 hours, there were no reported reactions in the skin.
  • the weight at the end of the observation has increased smoothly compared with the value just before inhalation.
  • Table 19 shows weight increase in the three rats during and after the exposure test.
  • the test utilizing the invented agent type I was conducted at Biosafety Research Center for Foods, Drugs and Pesticides, in Shizuoka, Japan.
  • the test was conducted on one female of kbs: New Zealand White rabbit (healthy.) Dose volume, 0. ImL of the test substance was dropped into right eye of the rabbit. Non treated control was left eye. The animal underwent examination of eye irritation and corrosion at 1, 24, 48 and 78 hours after treatment with the test substance. The result of the above test is shown as follows. Table 21. Primary ocular irritation scores in rabbit
  • A Degree of opacity 0 0 0 0 0
  • this invention has high efficacy in disinfecting/sterilizing bacteria and it is proved that by applying directly to the food by spraying, vaporizing or soaking the food in this invented liquid, the effect of the invention achieves its purpose without degrading food quality.
  • the invented agent is safe with regard to oral toxicity, inhalation, skin and eye irritation and has the efficacy not only against pathogenic bacteria but also, antibiotic resistant bacteria and has negative results for reverse mutation. Therefore it is environmentally safe as well.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Fodder In General (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne une composition de désinfection/stérilisation qui contient du hinokitiol en tant qu'ingrédient actif. Dans cette composition la solubilité du hinokitiol dans l'eau est améliorée sans qu'il soit nécessaire d'ajouter de l'alcool comme agent de solubilisation, grâce à la présence d'extrait d'aloe vera, d'extrait de thé vert, d'extrait de petit bambou panaché et d'extrait de dokudami. La solubilité de l'hinokitiol dans l'eau est encore améliorée par l'adjonction d'un tensioactif à base d ester d'acides gras de glycérol, et d'un émulsifiant à base de saponine Cara. Outre l'amélioration de la solubilité de l'hinokitiol dans l'eau, les plantes susmentionnées permettent le renforcement de l'effet biocide du hinokitiol et la neutralisation de l'odeur forte désagréable habituellement associée aux compositions à base d'hinokitiol.
EP00968315A 2000-09-28 2000-09-28 Agent de desinfection/sterilisation d'aliments Withdrawn EP1324775A4 (fr)

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US20050058673A1 (en) 2003-09-09 2005-03-17 3M Innovative Properties Company Antimicrobial compositions and methods
CA2599667C (fr) 2005-03-10 2014-12-16 3M Innovative Properties Company Compositions antimicrobienes et methodes s'y rapportant
CA2599653A1 (fr) 2005-03-10 2006-09-21 3M Innovative Properties Company Methodes de reduction d'une contamination microbienne
JP5275637B2 (ja) * 2008-01-29 2013-08-28 株式会社マンダム 皮膚外用剤
JP5397881B2 (ja) * 2008-09-04 2014-01-22 昇一 城武 グラム陽性細菌用抗菌剤及び抗菌活性増強剤
WO2011045801A1 (fr) 2009-10-12 2011-04-21 Neminath Patil Prashant Compositions végétales d'aliment complémentaire pour bétail destinées à améliorer le rendement en lait et la qualité de celui-ci
WO2011045802A1 (fr) 2009-10-12 2011-04-21 Neminath Patil Prashant Compositions végétales améliorant la lactation du bétail d'élevage
US8668945B2 (en) * 2009-11-07 2014-03-11 Prashant Neminath Patil Herbal milk replacer compositions for calf
US8663719B2 (en) * 2009-11-23 2014-03-04 Prashant Neminath Patil Herbal calf starter compositions
CN105104506B (zh) * 2015-09-11 2018-10-26 江苏红豆杉药业有限公司 一种红豆杉果实的保存方法
KR101898263B1 (ko) * 2016-11-18 2018-09-14 대한민국 알로에 베라 추출물 또는 이로부터 분리한 화합물을 포함하는 잎응애 방제용 조성물
JP7245637B2 (ja) * 2018-11-30 2023-03-24 森永乳業株式会社 アロエ抽出物の製造方法
KR102200482B1 (ko) * 2020-08-05 2021-01-07 김영운 피톤치드 함유 살균 및 살바이러스 조성물

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JP2004509636A (ja) 2004-04-02

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