JP2000152976A - Bacteria elimination method for meat, etc. - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an simple and safe method of bacteria elimination effective for beef, pork, and other meat, meat processing devices and relating devices, and cloth worn by a worker during meat processing, which especially enables bacteria elimination without denaturation of meat and produces low load for waste treatment. SOLUTION: A prescribed quantity of hot air is blown to an object of bacteria elimination processing such as meat in this bacteria elimination method to easily obtain bacteria elimination effect without denaturation of meat. By this method, handling of meat is safe without generating any environmental problem to provide an excellent bacterial elimination method for meat, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat processing facility and related equipment used therefor, clothing to be worn during processing, and removal of microorganisms such as Escherichia coli and other adherent bacteria in processed meat. The present invention relates to a novel method for removing bacteria, such as meat, that efficiently prevents or suppresses the growth of microorganisms, which can preserve and maintain facilities and the like in a dry state, and meat, etc., which has been treated in this manner.

[0002]

2. Description of the Related Art In the past, in the process of meat processing, the frequent occurrence of infectious diseases due to microbial contamination, particularly the contamination of pathogenic microorganisms such as O-157, has become a serious social problem. It is an urgent and serious issue.

At present, countermeasures such as spraying of sodium hypochlorite solution, immersion in electrolyzed water, immersion in hot water, and steam spraying are taken. For example, in the method of removing bacteria by heating, there is a delicate balance between the problem of quality maintenance such as protein denaturation and the sterilization efficiency, and it cannot be said that sufficient results have been obtained.

[0004]

In particular, there has been no effective means for removing bacteria from meat, and as a result, meat processing facilities, related equipment used there, and clothes worn during the processing work have been found. There is a need for the development of a disinfecting treatment method that not only is effective, but also can effectively disinfect meat.

As a result of studying the prerequisites, the inventors have found that the following requirements are required for means for removing bacteria from meat and the like.

[0006] 1. No change in color, gloss, smell, etc. 2. The germicidal action can be applied to the target meat tissue and intercellular spaces. 3. Processing is performed quickly. 4. No compound generated by the treatment remains. 5. It has a disinfecting effect on a wide range of microorganisms.

As described above, an effective method for removing bacteria from meat, such as beef and pork, and other meat processing facilities, related equipment used here, and clothes and the like worn during processing,
In particular, there is an urgent need to develop a simple method that can easily remove bacteria without degeneration of meat and that is safer and less burdened with waste disposal than conventional methods.

[0008] An object of the present invention is to develop an excellent sterilization treatment method which sufficiently satisfies the above-mentioned requirements.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, found that meat, other facilities requiring disinfection treatment, related equipment, clothes to be worn during the treatment work, etc. By spraying a predetermined amount of dry hot air, it was found that the desired disinfecting effect was easily obtained, and it was found that the meat was not denatured, and the present invention was completed.

That is, the present invention relates to a meat processing facility such as a slaughterhouse, a meat processing factory, etc., related equipment used therefor, clothes and the like to be worn during processing and meat (hereinafter collectively referred to as " This is a method for disinfecting meat and the like by blowing dry hot air to the meat. Further, the present invention includes the following contents.

1. The above method, wherein the meat processing facility or the like includes buildings (buildings) and structures of the facility, and clothes or the like worn during work processing include gloves, boots, work clothes, and a hat. 2. The above method, wherein the meat comprises carcasses and / or partial meat of beef, pork or the like. For example, a hot air treatment can be performed at a hot air flow rate of 1 to 10 m ³ / min and a discharge port temperature of 100 to 180 ° C. for 10 seconds to 5 minutes.

3. Dry hot air treatment, when using a 1200 W × 2 hair dryer, the area of the object to be treated 0.01 to
1 m ² per dry hot air amount 1 to 10 m ³ / min, preferably about 1 to 3 m ³ / min approximately, the discharge port temperature 100 to 180 ° C. for 10 seconds to 5 minutes, under conditions of a distance 5cm~2m the object to be processed The above method which is a hot air treatment as performed in the above. Preferably, air should be blown uniformly over an area of 10 cm × 10 to 50 cm. The processing area is 1m ²
0.1 to 10 m ³ at 100 to 150 ° C per meat
About 0.3 to ³ m ³ , and for facilities and equipment, 0.1 to 100 ° C./m ² per 100 m ² of surface area.
3 to 10 m ³ approximately, preferably from 0.5 to 5 m ³ approximately.

4. Dry hot air treatment is processing area 0.01-1m
^The amount of hot air with an average temperature of 80 to 180 ° C per 1 to 10 m ³ /
The above method which is on the order of minutes. 5. The above method, wherein the dry hot air is dry hot air from a dryer. A device for supplying dry hot air may be any device, device, or hot gas blower that can produce and supply gas such as heated air, and a dryer or an air shower can be used, but is used for drying hair, for example. A hair dryer that can be used is also applicable. It is preferable that the amount of air blow per unit time is large in terms of effect.

6. Meat produced by any of the above-described methods of the present invention and subjected to sanitization treatment. 7. Related equipment used there, such as a slaughterhouse or a meat processing plant that has been subjected to the dry and hot air treatment of the present invention, a meat processing plant, and clothes to be worn during processing.

[0015]

Embodiments of the present invention will be described. The purpose of the present invention is to give dry hot air to meat or the like to be treated (substance to be treated) to kill or significantly reduce microorganisms, and there is no particular difficulty in the treatment operation itself.

As the dry hot air, for example, a gas (air or the like) heated to a predetermined temperature range may be used and supplied as a fluid to the surface of the workpiece. As the apparatus and the instrument, an apparatus and an instrument which can heat air or the like and supply it to the object as a fluid can be used. For example, a dryer or an air shower can be used, but as described above, a hair dryer used for drying the hair, a tool, an apparatus, or the like having the same function as this, or a hot gas blower or the like is used. You can also.

It is necessary to appropriately select the processing conditions depending on the amount of the object to be processed, particularly the area. Among the conditions to be considered at that time are the temperature of the hot air, especially the temperature of the discharge port when using a dryer, the temperature at the surface of the workpiece, the air volume per unit area of the workpiece, and the air volume per unit time. , Processing time, distance from the hot air discharge port, and the like. In the case of handling a regularly determined workpiece, it is only necessary to select a processing time if predetermined conditions are determined first. In deciding the first condition,
The conditions and the like can be easily selected by referring to the detailed description of the present invention such as the embodiments described below. Also,
If the user is unfamiliar or tries to sterilize the object for the first time, it can be easily determined by conducting preliminary experiments in advance and observing the state of killing of the number of bacteria.

By practicing the present invention, the following advantages are obtained, and the present invention is industrially extremely advantageous.

Little waste is produced. No wastewater with high BOD load such as hot water or steam treatment is generated. High safety. Compared with conventionally used steam, hot water or the like, even if the worker is accidentally exposed, the degree of damage is small because the specific heat (heat capacity) of air is as small as about half that of water.

When processing meat such as carcasses, there is almost no alteration of meat quality. As described above, the conventionally used steam,
Perhaps because the specific heat (heat capacity) of air is as small as one half of that of hot water, changes in flesh such as color, gloss, and smell are extremely small, and deterioration of quality is hardly recognized.

In the case of meat processing, hot air penetrates into and acts on irregularities and tissue gaps on the meat surface, so that uniform processing can be performed. When used in the processing of meat processing facilities and related equipment, microorganisms such as bacteria adhering to mana boards, knives, belt chainsaws, saws, working floors, walls and the like can be almost removed.

Since the various facilities, related equipment and clothes to be worn during the treatment operation, which have been subjected to the sterilization treatment by the treatment method of the present invention, are dry, there is a danger of the proliferation of bacteria and the like until the start of the next operation. Is almost none.

As is apparent from the above description, the conventional treatment with a chemical substance such as hypochlorite has problems such as residual compounds, chemical changes, and deterioration of the working environment. The problem can be solved.

In the steam and hot water (80 ° C.) treatment currently carried out in the United States, Australia, etc., heat remains on the surface of the treated meat, and the quality of the meat deteriorates and the quality deteriorates. Easy to do. Also, B generated in each process
Since the wastewater treatment with a high OD load is further burdened, the present invention is expected to be implemented.

[0025]

The present invention will be described below in detail with reference to examples.

(Example 1) A hair dryer (manufactured by Matsushita Electric Industrial Co., Ltd.) 1,200 W was applied to a mana plate at a partial meat processing plant.
× 2, air flow 2.6 m ³ / min, discharge port temperature 125
± 1 ° C., almost uniformly over an area of 11 cm × 18 cm, 2
Sprayed for minutes. The change in the number of bacteria before and after the treatment was compared and examined by a stamp method using a standard agar medium and an X-GAL medium (a medium for detecting Escherichia coli). As a result, both Escherichia coli and general viable bacteria showed a remarkable attenuation effect by the hot air treatment.

Example 2 Using the same hair dryer as in Example 1, hot air was blown onto the steak-cut meat in a substantially uniform manner over the same area as in Example 1 for about 2 minutes. Was.

The change in the number of bacteria before and after the treatment was compared and studied in the same manner as in the examples. Similarly, by this hot air treatment, both the general viable bacteria (Bacillus subtilis) and Escherichia coli significantly reduced the number of bacteria. Further, when a change in meat quality was examined, no change was observed.

Using the apparatus shown in FIG. 1, a bacterium test was conducted by wiping with a hot air sterilization test. A piece of meat was placed on the part A, and both the number of general viable bacteria (B. subtilis) and the number of coliform bacteria were 1 × 1 per cm ^2.
0 was adjusted so as to become a ^six. The bacterial suspension was applied and treated with hot air. The bacteria used are Escherichia coli and Bacillus subtilis.
In each treatment example, the number of bacteria was reduced to about 1 / 100,000 and 1 / 1,000, respectively.

Bacteria were measured by wiping using a nutrient agar medium for Escherichia coli and an X-GAL medium for Escherichia coli at 37.degree.
The number of growing colonies after culturing for a time was counted, and the number of bacteria on the meat surface was calculated from the dilution factor.

5c from the outlet of the hot air generator under these conditions
The steady temperature at a distance of m is 145 ± 15 ° C. 10cm
At a distance of 120 ± 15 ° C. The results are shown in Tables 1 and 2. The processing time was 30 seconds, and the distance (height) from the hot air discharge port to the object to be processed was 10 cm (Table 1) and 5 cm.
cm (Table 2).

Table 1 Height 10 cm, 30 seconds Unit: Count / cm ²

Table 2 Height 5 cm, 30 seconds Unit: Count / cm ²

As is clear from the results in Tables 1 and 2, 15
A sterilization effect of 10 ^-6 to 10 ^-5 was recognized for Escherichia coli B-1 to B-3 by a treatment with hot air at 0 to 120 ° C. for 30 seconds, and an effect of 10 ^-3 to 10 ^-2 was recognized for Bacillus subtilis. . Regarding the position of the object to be treated (B1 to 5), as a result of observing the effect of suppressing the growth of the bacteria, remarkable suppression of the bacteria was observed within a radius of 25 mm from the discharge center, and the range of the positions of B-1 to B-3 was reduced. I liked it.

(Comparative Example 1) Treatment of Meat A comparative experiment using hot water treatment was performed. 500mm × 500
A 300 mm × 600 mm (height) container is prepared and suspended from the top so that the meat pieces are located in the center, and three hot water sprinklers (2 liters / minute) are provided in one column vertically from one side, A thermometer is installed at the center of the side opposite to the spigot.

Survey target: Cow peach block, Bacteria used: Escherichia coli, Measurement method: Standard wiping method (averaged twice), Watering temperature: 60 ° C, 70 ° C, 75 ° C, 80 ° C (water sprayed for 10 seconds) After spraying the target, warm water at the above temperature was sprinkled to measure the change in the number of bacteria before and after the treatment. Table 3 shows the results. Unit of numerical value: Count / cm ² .

Table 3

As described above, in any of the examples, the bacterium is 1 / 1,000.
Did not go below. In addition, when water was sprayed at 80 ° C. for 30 seconds, the bacteria did not become less than 1/1000 similarly,
The meat turned dark brown.

Comparative Example 2 Mana board (10 cm × 10 c)
m) Treatment In the hypochlorite treatment, 15 minutes after spraying the 100-fold solution,
Escherichia coli and general viable bacteria on the mana plate hardly decreased.

On the other hand, E. coli hardly survived the hot air treatment at 120 ° C. for 1 minute, and the general viable bacteria were attenuated to 1/1000 or less.

[0041]

According to the present invention, the desired meat can be obtained by blowing a predetermined amount of dry hot air onto meat, other facilities required for sanitizing treatment, related equipment, and clothes worn during the processing operation. Etc. can be easily obtained, and there is no accompanying denaturation of meat. Compared with the conventional method, the processing can be performed safely with almost no environmental problems.

In particular, in the sterilization treatment of meat, it is possible to uniformly treat tissues, cells, and the like, and to rapidly treat a wide variety of microorganisms without degeneration of meat quality.

[Brief description of the drawings]

FIG. 1 is a schematic view showing an example of an apparatus for sending dry hot air of the present invention used in an embodiment. 1a is an overall view of a hot-air treatment test apparatus, and 1b is a diagram showing a positional relationship between a container in which a meat piece to be processed is installed and a meat piece.

[Explanation of symbols]

1: Drier; 2: Stainless steel dish-shaped container on which meat pieces are installed; A: Size of test object (meat pieces); B-1 to 5: Position of treated meat pieces (position where bacteria were sampled); C-1 ~ 3: location where temperature was measured; and H: height. In addition, the numerical value in a figure is represented by mm.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B021 LA41 LP04 LW04 4C058 AA05 AA21 AA23 AA24 BB04

Claims (8)

[Claims] Claims 1. A dry hot air blown to a meat processing facility such as a slaughterhouse, a meat processing factory, etc., related equipment used therefor, and clothes, etc. and meat to be worn during processing. Disinfection treatment method for meat and the like. 2. The method according to claim 1, wherein the meat processing facility or the like includes buildings (buildings) and structures of the facility. 3. The method according to claim 1, wherein the meat includes carcasses and partial meats of meat storage such as cows and pigs. 4. When the dry hot air treatment uses a dryer of 1,200 W × 2, the area of the object to be treated is 0.01 to 1 m.
Hot air volume per ² 1-10m ³ / min, discharge port temperature 100-1
10 seconds to 5 minutes at 80 ° C, 5 cm to 2
The method according to claim 1, wherein the hot air treatment is performed under the condition of m. 5. The method according to claim 1, wherein the hot dry air is dry hot air from a dryer. 6. The method according to claim 1, wherein the dry hot air treatment is performed at an average temperature of 80 to 180 ° C. and a hot air flow of 1 to 10 m ³ / min per treatment area of 0.01 to ¹ m ² . 7. Meat which has been subjected to a sterilization treatment, which is produced by the method according to any one of claims 1 to 6. 8. A related equipment used in a meat processing facility, such as a slaughterhouse, a meat processing factory, etc., which has been heat-treated by the method according to claim 1. And clothing worn during processing.