JP2004099615A - Sanitizer used for countermeasure for controlling microbe in meat treatment and processing industry - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an effective sanitizer usable in sterilization of microbes sticking to raw materials, washing of secondarily contaminating microbes, sterilization of microbes sticking on production machine tools and sterilization of microbes in the environment of food-processing industries, facilities for providing meals, or the like, and washing and disinfection of hands and fingers of operators as a countermeasure for controlling microbes in meat and processing industries. <P>SOLUTION: The sanitizer is prepared by dissolving a glycerol fatty acid ester in ethanol, combining the resultant solution with a basic amino acid, a basic protein, an amino acid and an organic acid, an organic acid salt, or the like, mixing and stirring the resultant mixture and the sanitizer contains ≤65 vol.% of alcohol. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention is a fungicide for meat processing and meat processing of cattle, pigs, birds, etc., to suppress the growth of intestinal colonization of livestock, prevent contamination of meat, and control bacteria in meat processing environments. The present invention relates to a low-concentration ethanol preparation for preventing contamination of meat from the fingers of workers and the like, which maintains a sterilizing effect even after dilution.

Food poisoning bacteria with infections from meat and meat products include enterohemorrhagic Escherichia coli, Salmonella, Campylobacter, Yersinia, Listeria, Welsh, botulinum, and Staphylococcus aureus, all of which are domestic animals except botulinum And cause food poisoning in humans with chief complaint of diarrhea. On the other hand, although the principle is to protect the environment, feed, water, etc. from contamination on farms and to prevent the carriage of livestock, it is difficult to produce livestock that does not carry these pathogens at all because they also involve the carriage of rats and wild birds. Therefore, control of food poisoning bacteria related to meat will be ensured by hygiene management in each process from production, processing, distribution, storage, sale, consumption, especially hygiene management in school and hospital lunches and livestock control. Hygiene responsibilities in the fields of body treatment and meat processing are significant.

Enterohemorrhagic Escherichia coli infection is infection by dozens of serotypes including O157: H7, and enterohemorrhagic Escherichia coli is specified to be carried by cattle. O157 is more resistant to acid (pH 2) than general Escherichia coli. To 4) and is said to have a strong property against drying. The amount of Salmonella pathogens is considered to be approximately 10 ⁵ to 10 ^6, but it is said to be less than 500 in a survey of food poisoning cases. Pigs are transmitted from pigs living together, and the contamination can travel from the body immersion water to the body surface and be scattered by mechanical hair removal, and the contamination can spread and spread to the meat during internal removal or demolition. Yersinia is an intestinal carrier that is identified in pigs. Salmonella transmission in chickens occurs at hatch, poultry farm environment and feed and water, leading to colonization of the intestine, contamination of legs and feathers, and poultry contamination occurs during demolition at slaughterhouses. It is said that hands during work are aggravating the contamination, and the rapid increase in Salmonella Enteritidis infection caused by egg contamination has become a social problem. Campylobacter jejuni is an important bacterial species for diarrhea, and C and coli are rarely detected. C, jejuni is a bovine and chicken, and C, coli is a pig intestinal carrier. Welsh bacteria are isolated from bovine, porcine, and chicken feces at a high rate, and there is concern about contamination of meat during dismantling and processing. Because they form spores, they survive and accumulate for a long time in the environment. It should be noted that cooked food is the causative food. Food poisoning bacteria and food are closely related, and Staphylococcus aureus is often caused by rice balls, bento, Japanese confectionery, and fish paste products, but is also detected in feces of cattle, pigs, and chickens, especially in foods. Contamination of poultry meat at bird slaughterhouses is a concern.

(4) The cause of contamination of meat and meat products is caused by intestinal colonization of livestock, and there is a concern that not only proliferation control, but also hygiene management of the demolition work environment and contamination from workers' hands, in particular. On the other hand, various antibacterial and antifungal methods have been conventionally proposed, and as a countermeasure, a variety of agents expected to have a bactericidal effect have been put on the market and used in large quantities in meat processing sites. However, conventional drugs are forced to choose between emphasis on efficacy and safety, and those with a high bactericidal effect are associated with danger, while those that are harmless are those with an insufficient bactericidal effect and those with a sufficient bactericidal effect. In many cases, only Escherichia coli and Staphylococcus aureus are used as indices, and there is no fungicide that is safe and has a bactericidal effect on O157, Salmonella Enteritidis, and Campylobacter jejuni.

Today, the slaughter and processing industries have high interest in food safety and quality. In particular, the PL Act (Product Liability Act) was enforced in July 1995, and total sanitation is conducted at food factories in order to comply with the approval system of the comprehensive sanitary control manufacturing process of foods promoted by the Ministry of Health and Welfare. ing. The first point of this purpose is to prevent secondary contamination of foreign substances in the food processing process, and the second point is to prevent secondary contamination of harmful microorganisms. In order to achieve this purpose, comprehensive sanitary management, which involves systematically and comprehensively performing general sanitary management operations such as cleaning, cleaning, and disinfection and sanitary management of workers based on sanitaryization of facilities and equipment itself, is necessary. And sterilization plays the most important role in total sanitation.

洗浄 The purpose of washing as a measure to control microorganisms is: 1) Washing of microorganisms attached to raw materials and washing of secondary contaminating microorganisms in the processing stage. 2) Sterilization of production machines. 3) Sterilization of food containers and utensils. 4) Cleaning and disinfection of fingers and the like. Cleaning is mainly divided into cleaning of foreign substances mixed and attached to raw materials of food (primary foreign substance countermeasures) and cleaning of foreign substances that are mixed and adhered secondarily in the manufacturing and processing process of food (secondary foreign substance countermeasures). Since the method differs depending on the raw materials, persons, machines and equipment, various cleaning agents and disinfectants are also proposed. If cleaning and disinfection are insufficient, microorganisms will remain behind the filth even if disinfection is performed, and the bactericidal activity will be inactivated by the filth.Thus, cleaning work is essential to complete sterilization. Have been.

An object of the present invention is to use for both washing and disinfection, which are important roles of total sanitation, as a countermeasure for microorganisms in the slaughter and processing industry, disinfecting microorganisms attached to raw materials and disinfecting microorganisms contaminated secondary. . Sterilization of microorganisms attached to production machinery, sterilization of work tables, cutting boards and containers. It is an object of the present invention to provide a disinfectant which can be used for disinfecting hands and which is effective also for food service facilities.

The present invention solves the above-mentioned problem by mixing and dissolving only a solution obtained by dissolving a glycerin medium-chain fatty acid monoester in ethanol and a solution obtained by dissolving an organic acid and an organic acid salt in water, wherein the alcohol has an upper limit concentration of 65 v / v%. The problem was solved by providing a bactericide having an effect of completely killing enterohemorrhagic Escherichia coli, Salmonella, and Staphylococcus aureus.

As a countermeasure against microorganisms in the meat processing and processing industries, it can be used for both washing and disinfection, which is an important role of total sanitation, disinfection of microorganisms attached to raw materials, disinfection of microorganisms contaminated secondary, and attachment to production machinery. It is possible to provide a disinfectant that can be used for disinfecting microorganisms, disinfecting worktables, cutting boards and containers, and disinfecting and disinfecting fingers, and is also effective in food service facilities.

The disinfectant according to the present invention is used for disinfection and cleaning, which is important as a microbe control measure in the meat processing and processing industries, and disinfection of microorganisms attached to production machines, including disinfection of microorganisms attached to raw materials, work benches, cutting boards, There is a need for a safe, harmless, human-friendly fungicide that can be used for sterilization of containers and the like, and sterilization and disinfection of fingers and the like. For this reason, we focused on making foods using only food additives that do not currently have usage standards. The fungicide according to the present invention completely eliminates enterohemorrhagic Escherichia coli, Salmonella, Campylobacter, Yersinia, Listeria, Welsh, botulinum, and Staphylococcus aureus, which are inevitable as microbial control measures in the meat processing and processing industries. Sterilize. This fungicide is characterized in that it works effectively even when diluted 16-fold, and if it is used as a fungicide after dissolving and filling the raw powder of this fungicide in the meat processing and processing industries and the catering industry and at the catering sites In addition, transportation costs and packing costs can be greatly reduced, and there is no need to dispose of containers, thereby realizing resource and energy savings. It can also be used by diluting it for different purposes, such as washing and sterilizing the body and sterilizing airborne bacteria in the environment, reducing the cost of sterilizing meat-processing and processing industries and schools and hospitals. Thus, the present invention has been completed.

The bactericide according to the present invention can be used in the meat processing and processing industries by diluting it according to purposes such as body washing, sterilizing meat, sterilizing meat products, sterilizing machines, instruments, fingers, and sterilizing airborne bacteria. It can be made using only ethanol and food additives for which there is no standard of use, and can be used not only for sterilization but also for containers and food itself, and can be used for spraying, dipping and kneading. This fungicide is prepared by dissolving a glycerin fatty acid ester in ethanol, appropriately combining a basic amino acid, a basic protein and an amino acid, an organic acid and an organic acid salt, and mixing with water.

Ethanol may be either anhydrous ethanol of the Japanese Pharmacopoeia (an alcohol content of 99.5 V% or more) or denatured ethanol (an alcohol content of 89.0 V%).

As the glycerin fatty acid ester, any of monoesters of medium chain (C8 to C12) fatty acids can be used.

(2) Two or more of arginine, lysozyme, lysine, glycine, cysteine and the like can be used as basic amino acids, basic proteins and amino acids.

(2) Two or more of citric acid and sodium citrate, lactic acid and sodium lactate, acetic acid and sodium acetate, malic acid and sodium malate, tartaric acid and sodium tartrate, gluconic acid, and adipic acid can be used as organic acids and organic acid salts.

The bactericide according to the present invention dissolves glycerin fatty acid ester in ethanol, and if necessary, selects and mixes and dissolves one or more of basic amino acids, basic proteins and amino acids. Based on dissolving the organic acid salt and then mixing and dissolving both, the alcohol concentration of the bactericide according to the present invention is the same as the upper limit concentration of 65 v / v% ethanol preparation specified as a non-dangerous substance specified by the Fire Service Law. I do.

を In practicing the present invention, (1) denatured ethanol is mixed and dissolved in 59.22 w / w% or less of glycerin fatty acid (C10) monoester of 0.3 to 0.8% or less. (2) Next, citric acid 0.1-1.5%, citrate 0.1-1.5%, lactic acid 0.2-2.0%, and lactate 0.2-2.0% Is dissolved in water and then mixed with (1), and blended so that the total amount becomes 100, and used as a basic agent, and when one or two of basic amino acids, basic proteins and anoic acids are mixed Reduces the amount of water by that much.

殺菌 Since the sterilizing power of ethanol is essentially affected by pH, the sterilizing effect of the present invention is set to pH 4 or less. Furthermore, in consideration of the combined effect with various food additives, even when the bactericide of the present invention is diluted 2, 4, 8, or 16 times, the formulation with each agent can be maintained at pH 4 or less. Calculate and set rate and quantity rate.

<Action>
In the present invention, in addition to being directly sprayed on meat or used for the purpose of immersing meat, it is used for disinfection of working swords, cutting boards, work benches and the like used for body treatment, and excess water in feeding facilities and the like. It is characterized by the fact that even if the disinfectant is diluted in a prone environment, the disinfecting effect does not decrease at all, and it is suitable for work environments that use a lot of water, as well as being used arbitrarily depending on the use target Can be.

Hereinafter, embodiments of the invention will be described with reference to examples. However, the exemplification is merely for explanation, and does not mean limitation or limitation of the invention concept.

Formulation with alcohol concentration of 48% (performed by Tokyo Food Sanitation Association)
Test method 1) Escherichia coli IFO 3972
Staphylococcus aureus IFO 12732
Salmonella (Salmonella enteritidis IFO3313)
2) Medium used Desoxycholate agar medium (Escherichia coli)
Yolk-added mannitol salt agar medium (Staphylococcus aureus)
DHL agar medium (Salmonella)
3) Preparation of test bacterial suspension The test bacteria are transplanted to a normal agar medium and cultured at 35 ° C for 24 hours, and then one colony is inoculated into a normal broth and cultured with shaking at 35 ° C for 18 hours. This bacterial solution was adjusted for dilution using a phosphate buffer.
4) Adjustment of Data The test sample was diluted and adjusted to each concentration [50.0 / 25.0 / 12.5.6.3% (/)] using sterilized distilled water.
5) Bactericidal effect 9 ml of test material was inoculated with 1 ml of the test bacterial suspension, and after contact for 30 seconds, 0.1 ml was spread on the medium. The smeared medium was cultured at 36 ° C for 24 hours for Escherichia coli and Salmonella and 48 hours for Staphylococcus aureus. After the culture, the number of bacteria was measured.
Table 1 shows the test results.

　以上はEscherichia coli O157、Salmonella Enteritidis、Campylobacter jejuniに対し、本発明による殺菌剤（アルコール濃度４０％の製剤）を５０％、２５％、１２．５％、６．２５％に希釈し１分間接触させた試験結果で、本殺菌剤は１６倍希釈しても殺菌力があることが証明された。 Formulation with an alcohol concentration of 40% (Executed by SRL Co., Ltd.)

In the above, Escherichia coli O157, Salmonella Enteritidis, and Campylobacter jejuni were diluted with the bactericide (alcohol concentration of 40%) of the present invention to 50%, 25%, 12.5%, 6.25%, and contacted for 1 minute. The test results demonstrated that the fungicide had bactericidal activity even when diluted 16-fold.

The above two examples have different compositions, respectively, but have an effect on Escherichia coli, Staphylococcus aureus, Salmonella, and an effect on O157, Salmonella Enteritidis and Campylobacter-jejuni which are intestinal colonies of livestock. Could be shown in combination with food and food ingredients and food additives.

The bactericide according to the present invention can produce 10 or more kinds of bactericides depending on the combination of the indicated components. It shows the same bactericidal activity for Escherichia coli, Staphylococcus aureus, and Bacillus cereus. It requires some ingenuity in combination. In any case, there is no conventional disinfectant using only food additives. In addition, food additives with different compositions can be mixed for each agent, provided as a powder formulation, and used at the user site after dissolving in an aqueous ethanol solution. The cost of transportation is reduced, and the effect is extremely large.
Conventionally, alcohol preparations with an alcohol content of 50% or more occupy an overwhelming majority compared with those with an alcohol content of 50% or less. The theory seems to be one of the reasons. However, where alcoholic disinfectants are used, many workers use such high concentrations of alcoholic disinfectants, and when spraying, they may cause problems in eyes, nose, throat, fingers, etc. Not too much. Also, when storing alcohol preparations, those with high concentrations are liable to management responsibility, for example, because of the regulations of the Fire Service Law. The inventor has been aiming at development of a bactericide exhibiting a sufficient bactericidal effect even in a low-concentration alcohol preparation in accordance with these circumstances, and the bactericide described in Example 1 is a preparation having a 48% alcohol concentration. The fungicides listed in No. 2 are formulations with 40% alcohol concentration, and aim to be a formulation that maintains the bactericidal activity even when diluted 16-fold, providing a fungicide that is gentle to eyes, nose, throat, fingers, etc. In the slaughter and processing industry, in catering facilities such as schools and hospitals, and in the food service industry and in supermarket backyards, it can help alleviate the obstacles that people have, and contribute to microbial contamination from workers handling food. We are confident that the fungicide according to the present invention can contribute to the prevention of germs.

Claims (1)

Enterohemorrhagic Escherichia coli, Salmonella with an upper limit concentration of 65 v / v%, in which only a solution in which glycerin medium-chain fatty acid monoester is dissolved in ethanol and a solution in which an organic acid and an organic acid salt are dissolved in water are mixed and dissolved. A fungicide that acts to kill bacteria and Staphylococcus aureus completely.