JP2004113588A

JP2004113588A - Method and apparatus for sterilizing food filling system

Info

Publication number: JP2004113588A
Application number: JP2002283018A
Authority: JP
Inventors: Takeshi Iwashita; 岩下　健; Tatsuto Kanaike; 金池　達人; Shigeru Sakai; 坂井　繁; Chikako Haruhara; 春原　千加子
Original assignee: Toyo Seikan Kaisha Ltd
Current assignee: Toyo Seikan Group Holdings Ltd
Priority date: 2002-09-27
Filing date: 2002-09-27
Publication date: 2004-04-15
Anticipated expiration: 2022-09-27
Also published as: JP4284584B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method and an apparatus for sterilizing even a device of a food filling system having a complicated surface structure by an automated method, which can completely sterilize the system in a short time. <P>SOLUTION: The apparatus (1) for sterilizing surfaces of objects to be sterilized each having an outer surface of the device of the food filling system, an inner surface of a room and inner and outer surfaces of a sterile line duct existing in a frame (16) for forming a sealed space shut off from an atmosphere, includes a heater (6) for heating a liquid state mixed antiseptic containing peracetic acid, hydrogen peroxide and acetic acid to 40°C or higher, and a rotary nozzle (2) and a fixed nozzle (3) as scattering means for scattering the heated antiseptic in the frame (16). The peracetic acid in the scattered antiseptic is vaporized and fully filled in the frame (16). The peracetic acid of a gas phase is brought into contact with all the surfaces of the objects to be sterilized and all the surfaces of the objects are sterilized. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、各種食品および飲料をＰＥＴボトル、プラスチックカップ等の食品包装容器に無菌的に充填する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面の殺菌方法および装置に関する。
【０００２】
【従来の技術】
食品充填システムの上記殺菌対象表面の殺菌方法としては、特許文献１に記載の方法がある。この方法によれば、充填機を包囲する枠体内に霧状の過酸化水素を導入して殺菌を行い、その後この枠体内にホットエアを導入して殺菌効果を増進する。また、枠体内に霧状の過酢酸を導入して殺菌を行い、その後この枠体内に霧状の無菌水を導入して付加的に滅菌を行う。
【０００３】
【特許文献１】
特開平１１−２０８７８２号公報
【０００４】
【発明が解決しようとする課題】
上記従来の殺菌方法において、枠体内に霧状の殺菌剤を導入する方法として具体的に開示されている方法は、枠体内の上部に配置された噴射ノズルから殺菌対象表面に向けて液状の殺菌剤をスプレーするものである。しかしながら、現実に使用されている食品充填システムの各機器は凹凸や入組んだ部分が多く複雑な表面構造を有しており、上記従来の方法により殺菌剤を上方からスプレーしても、これら機器の凹部や入組んだ部分まで殺菌剤をまんべんなく降り注ぐことは不可能であり、殺菌剤が付着しない部分が生じる。したがって、上記従来の方法により食品充填システムの完全な殺菌を期待することはできない。
【０００５】
したがって、この種の食品充填システムの機器外表面や枠体内表面を殺菌する場合は、作業員が枠体内に入り、手作業により各機器の外表面等の殺菌対象表面に塩素化アルカリ系発泡殺菌剤をすみずみまで降りかけた後水で洗浄するという手間と時間がかる方法で殺菌を行っているのが現状である。
【０００６】
本発明は、上記従来の食品充填システム殺菌方法の問題点にかんがみなされたものであって、自動化された方法でありながら複雑な表面構造を有する食品充填システムの機器でも短時間で完全に殺菌することが可能な食品充填システム殺菌方法および装置を提供しようとするものである。
【０００７】
【課題を解決するための手段】
上記目的を達成するため、本発明者らは、研究と実験を重ねた結果、食品充填システムの殺菌対象である機器等が配置される空間は殺菌対象を包囲する枠体によって大気から遮断された密閉空間であり、この密閉空間内に４０℃以上に加温された過酢酸を含む液状殺菌剤を導入すると、加温された過酢酸が気化して密閉空間内に充満することにより、殺菌剤のスプレーによっては殺菌剤が付着することが困難な機器凹部等の殺菌対象表面にも気相の過酢酸が接触して容易に殺菌が行われることを見出し、本発明に到達した。
【０００８】
すなわち、上記目的を達成する本発明の食品充填システム殺菌方法は、大気から遮断された密閉空間を形成する枠体内に存在する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面を殺菌する方法であって、過酢酸系液状混合殺菌剤を加温し、該枠体内に導入し、該殺菌剤の気化により該殺菌対象表面を殺菌することを特徴とする。
【０００９】
本発明によれば、加温された過酢酸系殺菌剤が気化して密閉空間に充満することにより全殺菌対象表面のすみずみまで気相の過酢酸が接触し、殺菌漏れ表面を生じることなく完全な殺菌が行われる。
【００１０】
本発明の１側面においては、加温した該酢酸系液状混合殺菌剤を該枠体内に散布して該殺菌対象表面の一部分を濡らすことにより該一部分を殺菌し、該濡れた一部分から気化する過酢酸により該殺菌対象表面の残余の部分を含む全殺菌対象表面を殺菌することを特徴とする食品充填システム殺菌方法が提供される。
【００１１】
本発明によれば、加温された過酢酸系液状混合殺菌剤が付着して濡れた殺菌対象表面部分が殺菌された後気化して枠体内の密閉空間に充満した過酢酸により濡れていない殺菌対象部分も殺菌されるので、全殺菌対象表面がすみずみまで完全に殺菌されることになる。
【００１２】
本発明の１側面においては、大気から遮断された密閉空間を形成する枠体内に存在する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面を殺菌する方法であって、過酢酸系液状混合殺菌剤を加温し、該枠体内に導入し、該殺菌剤から気化する過酢酸により該殺菌対象表面を殺菌した後、温水を該枠体に導入し、該温水から蒸発する水蒸気により該殺菌対象表面をさらに殺菌することを特徴とする食品充填システム殺菌方法が提供される。
【００１３】
この方法によれば、上記工程により殺菌剤による殺菌を行った後温水を枠体内に購入することにより、上記配合の殺菌剤では死滅しない菌でも温水から蒸発する水蒸気と接触して死滅する効果が得られ、殺菌効果が増進される。
【００１４】
本発明の１側面においては、加温した過酢酸系液状混合殺菌剤を該枠体内に散布して該殺菌対象表面の一部分を濡らすことにより該一部分を殺菌し、該濡れた一部分から気化する過酢酸により該殺菌対象表面の残余の部分を含む全殺菌対象表面を殺菌した後、温水を該枠体内に散布して該殺菌対象表面の一部分を濡らすことにより該一部分をさらに殺菌し、該濡れた部分から蒸発する水蒸気により該殺菌対象表面の残余の部分を含む全殺菌対象表面をさらに殺菌することを特徴とする食品充填システム殺菌方法が提供される。
【００１５】
この側面によれば、温水を枠体内に散布することにより、洗浄効果が得られるとともに、上記配合の殺菌剤だけでは死滅しない菌でも温水から蒸発する水蒸気と接触して死滅する効果が得られ、殺菌効果が増進される。
【００１６】
本発明の１側面によれば、枠体内に導入する温水が６０℃以上に加温されることを特徴とする食品充填システム殺菌方法が提供される。
【００１７】
本発明の１側面によれば、大気から遮断された密閉空間を形成する枠体内に存在する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面を殺菌する方法であって、過酢酸系液状混合殺菌剤を加温し、該枠体内に導入し、該殺菌剤から気化する過酢酸により該殺菌対象表面を殺菌した後、加熱したホットエアを該枠体に導入することにより該殺菌対象表面をさらに殺菌することを特徴とする食品充填システム殺菌方法が提供される。
【００１８】
この側面によれば、上記配合の殺菌剤では死滅しない菌でもホットエアと接触して死滅する効果が得られ、殺菌効果が増進される。
【００１９】
本発明の１側面によれば、枠体内に導入するホットエアが６０℃以上に加温されることを特徴とする食品充填システム殺菌方法が提供される。
【００２０】
本発明の１側面によれば、大気から遮断された密閉空間を形成する枠体内に存在する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面を殺菌する方法であって、過酢酸系液状混合殺菌剤を加温し、該枠体内に導入し、該殺菌剤から気化する過酢酸により該殺菌対象表面を殺菌した後、水蒸気を該枠体に導入することにより該殺菌対象表面をさらに殺菌することを特徴とする食品充填システム殺菌方法が提供される。
【００２１】
この側面によれば、上記配合の殺菌剤では死滅しない菌でも水蒸気と接触して死滅する効果が得られ、殺菌効果が増進される。
【００２２】
本発明の１側面によれば、枠体内に導入する水蒸気が６０℃以上に加温されることを特徴とする食品充填システム殺菌方法が提供される。
【００２３】
本発明の１側面によれば、過酢酸系液状殺菌剤を４０℃以上６０℃以下に加温することを特徴とする食品充填システム殺菌方法が提供される。
【００２４】
本発明の１側面によれば、過酢酸系液状殺菌剤が、過酢酸、過酸化水素および酢酸を含有する液状混合殺菌剤であることを特徴とする食品充填システム殺菌方法が提供される。
【００２５】
本発明の１側面においては、大気から遮断された密閉空間を形成する枠体内に存在する食品充填システムの機器外表面、室内表面および無菌水ライン配管内外表面からなる殺菌対象表面を殺菌する装置であって、過酢酸、過酸化水素および酢酸を含有する液状混合殺菌剤を４０℃以上に加温する加温手段と、該加温手段により加温された該殺菌剤を該枠体内に散布する散布手段を備えることを特徴とする食品充填システム殺菌装置が提供される。
【００２６】
さらに、本発明の１側面においては、食品充填システム殺菌装置は、上記構成に加えて、水を６０℃以上に加温する加温手段をさらに備えることを特徴とする。
【００２７】
【発明の実施の形態】
以下本発明の実施の形態について説明する。
本発明の方法において使用する殺菌剤は過酢酸、過酸化水素および酢酸を含有する液状混合殺菌剤である。殺菌剤の安定性を維持するため、殺菌剤中の過酢酸の含有量は質量％で５％〜１０％、過酸化水素の含有量は８％〜２８％、酢酸の含有量は６％〜３２％が好ましい。市販されている好適な殺菌剤としては、たとえば東洋機械販売株式会社製のＴＯＹＯ−ａｋｔｉｖやエコラボ株式会社製のＰ３−ｏｘｏｎｉａａｋｔｉｖ等を選ぶことができる。
【００２８】
この混合殺菌剤を水で希釈した水溶液を枠体内に導入するが、この場合の過酢酸の濃度は１０００ｐｐｍ〜４０００ｐｐｍ未満の範囲内にあることが好ましい。過酢酸の濃度が１０００ｐｐｍ未満では充分な殺菌効果を収めることができず、また４０００ｐｐｍ以上では殺菌対象となる器機のガスケットやパッキン等の部品の劣化が激しくなり、これらの部品を頻繁に交換しなければならず、生産効率を減少させるので好ましくない。
【００２９】
本発明の方法において使用する混合殺菌剤は４０℃以上に加温して枠体内に導入する。使用される混合殺菌剤の好ましい温度は４０℃〜６０℃以下である。殺菌剤の温度が４０℃未満では、枠体内に導入された殺菌剤中の過酢酸が充分に気化せず所定の殺菌効果が得られないおそれがある。また殺菌剤の温度が６０℃より高くなると、殺菌剤の分解率が高くなり消費量が増加して不経済であるばかりでなく、殺菌対象である機器のガスケットやパッキン等の部品の劣化が激しくなり、これらの部品を頻繁に交換しなければならなくなり、生産効率を阻害するので好ましくない。
【００３０】
液状混合殺菌剤を枠体内に導入する方法としては特に限定はない。簡単で効率的に殺菌剤を導入する方法は枠体内で殺菌剤を散布する方法である。具体的には、たとえばスプレーボールを回転して殺菌剤の液滴を撒き散らしてもよいし、枠体の上部に多数の流出口を有する殺菌剤分配管を配置し、これら多数の流出口から殺菌剤を滝のように降らしてもよいし、あるいは複数のスプレーノズルを配置してこれらのスプレーノズルから殺菌剤を霧状に噴霧してもよい。いずれにしても、液状殺菌剤が枠体内でできるだけ広い面積に付着して過酢酸が効率的に気化できるような方法で殺菌剤を散布すればよい。
【００３１】
散布以外の殺菌剤導入方法としては、たとえば、殺菌剤の温浴を枠体内に配置し、この温浴から気化した過酢酸が枠体内に充満するようにしてもよい。
【００３２】
枠体内に殺菌剤を散布する場合、本発明によれば、殺菌対象表面の殺菌は、殺菌剤の液滴が付着しない部分においても気化した過酢酸により充分に達成されるので、殺菌剤の散布に際して特に殺菌対象表面を目標として散布する必要がなく、したがって個別の食品充填用機器の形状や配置等の特殊事情を考慮して散布用器具の設計や配置を特別の仕様にする必要がなく、異なる食品充填システムに汎用の殺菌装置を適用することができるので便利である。
【００３３】
殺菌剤を散布する方法を用いる場合は、上記殺菌工程を終了した後、殺菌剤の散布に使用した散布用器具を使用して無菌水を散布し殺菌対象表面に付着した殺菌剤を洗い流すことにより全行程を終了する。
【００３４】
殺菌対象となる多くの微生物は、上記の方法により、６分〜８分程度の短い殺菌時間で６Ｄまで殺菌することができるが、中には上記の方法だけでは３Ｄ程度までの殺菌しかできず、殺菌時間を延長してもこれ以上の殺菌効果が挙がらない微生物もある。このような微生物については、上記殺菌工程の後で、６０℃以上に加温した温水を枠体内に導入し、この温水から蒸発する水蒸気と接触させることにより残存する微生物を死滅させることができる。温水を導入する方法として散布による場合は、温水の散布方法としては前工程において殺菌剤の散布に使用した散布器具をそのまま使用すればよい。この場合温水は前工程における殺菌剤と同様に殺菌対象表面の一部分しか濡らすことはできないが、６０℃以上の温水から蒸発した水蒸気により６Ｄの殺菌を達成できることが判った。
【００３５】
また、温水の導入に替えて、６０℃以上に加熱したホットエアまたは水蒸気をたとえばパイプ等により枠体内に吹込む等の方法により導入することにより温水導入と同様の付加的な殺菌効果を挙げることが可能である。
【００３６】
以上述べた本発明の殺菌方法により殺菌できる主な微生物は次のとおりである。
【００３７】
かび類：Ａｓｐｅｒｇｉｌｌｕｓ属、Ｐｅｎｉｃｉｌｌｉｕｍ属、Ｂｙｓｓｏｃｈａｍｙｓ属、Ｎｅｏｓａｒｔｏｒｙａ
属およびＣｈａｔｏｍｉｕｍ属
酵母類：Ｓａｃｃｈａｒｏｍｙｃｅｓ属およびＣａｎｄｉｄａ属
細菌類：Ｂａｃｉｌｌｕｓ属Ａ群：Ｂａｃｉｌｌｕｓ　ｓｕｂｉｔｉｌｉｓ　ｖａｒ．　ｎｉｇｅｒ、Ｂａｃｉｌｌｕｓ　ｓｕｂｉｔｉｌｉｓ
細菌類：Ｂａｃｉｌｌｕｓ　属Ｂ群：Ｂａｃｉｌｌｕｓ　ｃｅｒｅｕｓ
次に、図１を参照して、本発明の方法を実施するための殺菌装置の１実施形態につき説明する。
【００３８】
図１において、食品充填システム１０は飲料をＰＥＴボトルに充填するための充填装置であって、ＰＥＴボトルの搬送方向の順にボトルリンサー１１、フイラー１２、アセプキャッパー１３、ボトルを２列に振り分けるための振り分け装置１４が配列されている。食品充填装置１０は鋼板からなるカバー１５によって覆われており、このカバー１５によって密閉空間である枠体１６が形成されている。
【００３９】
なお、カバー１５にはボトル導入口１５ａとボトル排出口１５ｂが形成されているが、枠体１６は実質的に密閉されており、本明細書における「密閉空間」はこのような実質的に密閉された空間を含むものとする。
【００４０】
殺菌装置１は、枠体１６内において液状混合殺菌剤を散布する手段を構成する複数の回転ノズル２および複数の固定ノズル３を備えている。回転ノズル２はスプレーボールからなり、噴射口を下方に向けて枠体１６内の上部に配置されている。固定ノズル３はフルコーンノズルからなり、噴射口を斜め上方に向けて枠体１６内の下部の床面付近に配置されている。回転ノズル２および固定ノズル３はそれぞれ配管４により切替え弁７および加温ヒーター６を介して殺菌剤貯蔵タンク５に接続されており、該タンク５から希釈された殺菌剤の供給を受けることができる。
【００４１】
また回転ノズル２および固定ノズル３はそれぞれ配管４により切替え弁７および加温ヒーター９を介して温水供給源８に接続されており、温水の供給を受けることができる。
【００４２】
この装置を使用して殺菌を行う場合は、切替え弁７を操作して配管４を殺菌剤貯蔵タンク５に接続する。所定の濃度に希釈された殺菌剤は加温ヒーター６により加温され、配管４を経由して枠体１６内の回転ノズル２および固定ノズル３に供給され、これらのノズル２、３から枠体内に散布される。散布された殺菌剤は枠体１６内のボトルリンサー１１、フイラー１２、アセプキャッパー１３、振り分け装置１４等の機器の外表面、枠体１６の内壁面およびボトルリンサー１１に無菌水を供給する無菌水ライン配管（図示せず）等の殺菌対象表面の大部分に降りかかってこの部分を濡らし、この部分を即座に殺菌する。散布された殺菌剤中の過酢酸は気化して枠体１６内に充満し、この気相の過酢酸が殺菌剤によって濡れていない残余の殺菌対象表面を含む全殺菌対象表面に接触することにより殺菌が行われる。このようにして殺菌剤の散布を所定時間継続することにより全殺菌対象表面の完全な殺菌が行われる。
【００４３】
殺菌剤散布だけでは充分に死滅しない菌を殺菌対象とする場合は、上記殺菌剤による殺菌を終了した後切替え弁７を切り替えて配管４を温水供給源８に接続する。これによって、温水供給源８からの水が温水ヒーター６によって６０℃以上に加温され、配管４を介して回転ノズル２および固定ノズル３に供給され、これらのノズル２、３から枠体１６内に散布される。散布された温水は殺菌対象表面の大部分を濡らすことによってこの部分を殺菌するとともに、蒸発した水蒸気が枠体１６内に充満し、温水によって濡れていない部分を含む全殺菌対象表面に接触することによってさらなる殺菌が行われる。この温水の散布を所定時間継続することによって全殺菌対象表面の完全な殺菌が達成される。
【００４４】
【実施例】
実施例１
供試菌株としてＢａｃｉｌｌｕｓ　ｃｅｒｅｕｓ　ＡＴＣＣ９１３９を選び、クリーンボックス内において本発明の殺菌方法を試験した。
【００４５】
菌数計測のためＳＭＡ培地を使用し、菌を３０℃で７日間培養して菌数を計測した。クリーンボックスの２個所に菌を１０^５ｃｆｕ／１００ｃｍ^２付着させた後液状殺菌剤としてＴＯＹＯ−ａｋｔｉｖ（過酢酸１０％、過酸化水素１５％、酢酸２５％混合殺菌剤）を使用し、この殺菌剤を過酢酸濃度２０００ｐｐｍに希釈した水溶液を４０℃に加温した温浴をクリーンボックス内に配置し、この温浴から気化した過酢酸の気相により殺菌を行った。殺菌開始後の時間経過と過酢酸の気相による殺菌効果（Ｄで表す）の関係を図２に示す。
【００４６】
図から明らかなように、殺菌開始後１２０秒後に約５Ｄの殺菌効果を挙げることができた。
【００４７】
実施例２
殺菌剤を５０℃に加温した以外は実施例１と同一方法により殺菌テストを行った。時間経過と殺菌効果の関係を図２に示す。
【００４８】
図から明らかなように、殺菌開始後６０秒後に約５．５Ｄの殺菌効果を挙げることができた。実施例１、２の結果から、４０℃以上に加温された殺菌剤を使用して殺菌を７分〜８分継続すれば６Ｄ以上の殺菌効果を挙げることは充分可能であることが判る。
【００４９】
比較例１
殺菌剤を３０℃に加温した以外は実施例１と同一方法により殺菌テストを行った。時間経過と殺菌効果の関係を図２に示す。
【００５０】
図から明らかなように、３０℃の加温では２４０秒経過時点で約３Ｄの殺菌効果しか挙げることができず、その後殺菌を継続しても殺菌効果はそれ以上向上しないことが判る。
【００５１】
実施例３
供試菌株としてかびの１種であるＣｈａｅｔｏｍｉｕｍ　ｇｌｏｂｓｕｍ　ＩＦＯ６３４７を選び、クリーンボックス内において殺菌剤と温水を併用する本発明の殺菌方法を試験した。
【００５２】
菌数計測のためＰＤＡ培地を使用し、菌を３０℃で７日間培養して菌数を計測した。
【００５３】
クリーンボックス内の２個所に菌を１０^５ｃｆｕ／１００ｃｍ^２付着させた後液状殺菌剤としてＴＯＹＯ−ａｋｔｉｖを使用し、この殺菌剤を過酢酸濃度２０００ｐｐｍに希釈した水溶液を４０℃に加温した温浴をクリーンボックス内に配置して気化した過酢酸の気相による殺菌を８分間行った。８分経過時点での殺菌効果は約２．７Ｄであった。８分の殺菌時間経過後殺菌剤の温浴に換えて６０℃に加温した温水の温浴をクリーンボックス内に配置し、この温浴から蒸発する温水の水蒸気による殺菌を行った。水蒸気による殺菌開始後の時間経過と殺菌効果（Ｄで表す）の関係を図３に示す。
【００５４】
図から明らかなように、水蒸気による殺菌開始後１８０秒後に約５Ｄの殺菌効果を挙げることができた。
【００５５】
実施例４
水を６５℃に加温した以外は実施例３と同一方法により殺菌テストを行った。時間経過と殺菌効果の関係を図３に示す。
【００５６】
図から明らかなように、水蒸気による殺菌開始後１８０秒後に約６Ｄの殺菌効果を挙げることができた。実施例３、４の結果から、６０℃以上に加温された殺菌剤を使用して殺菌を７分〜８分継続すれば６Ｄ以上の殺菌効果を挙げることは充分可能であることが判る。
【００５７】
比較例２
水を５５℃に加温した以外は実施例３と同一方法により殺菌テストを行った。時間経過と殺菌効果の関係を図３に示す。
【００５８】
図から明らかなように、５５℃の加温では水蒸気による殺菌開始後１８０秒経過時点で約４Ｄの殺菌効果しか挙げることができず、水蒸気による殺菌開始時に比べて顕著な殺菌効果を挙げられないことが判る。
【００５９】
比較例３
温水温浴による殺菌剤温浴の置換を行わず、殺菌剤の温浴による殺菌を継続した以外は実施例３と同一方法により殺菌テストを行った。すなわち殺菌剤温浴による殺菌を８分間行った後さらに同一殺菌剤温浴による殺菌を継続した。最初の８分間の殺菌時間経過後の時間経過と殺菌効果の関係を図３に示す。
【００６０】
図から明らかなように、殺菌剤による殺菌のみでは１８０秒経過時点で約３Ｄの殺菌効果しか挙げることができず、これ以上殺菌剤による殺菌を継続しても６Ｄの殺菌を行うことは困難であることが判った。
【００６１】
【発明の効果】
以上述べたように、本発明によれば、過酢酸、過酸化水素および酢酸を含有する液状混合殺菌剤を４０℃以上に加温し、密閉空間を形成する枠体内に導入し、殺菌剤から気化する過酢酸により枠体内の殺菌対象表面を殺菌することにより、全殺菌対象表面のすみずみまで気相の過酢酸が接触し、殺菌漏れ表面を生じることなく完全な殺菌が行われる。したがって、自動化された方法により、複雑な表面構造を有する食品充填システムの機器でも短時間で完全に殺菌することができる。
【００６２】
また、上記殺菌工程だけでは死滅しない菌を殺菌対象とする場合は、上記工程により殺菌剤による殺菌を行った後に６０℃以上に加温された温水、ホットエア、または水蒸気を枠体内に導入することにより、殺菌剤では死滅しない菌でも６０℃以上の温水から蒸発する水蒸気、ホットエア、または導入された水蒸気と接触して死滅する効果が得られ、殺菌効果が増進される。
【図面の簡単な説明】
【図１】本発明の食品充填システム殺菌装置の１実施形態を模式的に示す図である。
【図２】殺菌剤による殺菌時間と殺菌効果の関係を示すグラフである。
【図３】殺菌剤と温水の併用による殺菌時間と殺菌効果の関係を示すグラフである。
【符号の説明】
１　食品充填システム殺菌装置
２　回転ノズル（散布手段）
３　固定ノズル（散布手段）
４　配管（散布手段）
５　殺菌剤貯蔵タンク
６　加温ヒーター（加温手段）
９　加温ヒーター（加温手段）
１５　カバー
１６　枠体[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for sterilizing a surface to be sterilized comprising an outer surface of a device of a food filling system for aseptically filling various foods and beverages into food packaging containers such as PET bottles and plastic cups, an indoor surface, and an inner and outer surface of a sterile water line pipe. And equipment.
[0002]
[Prior art]
As a method of sterilizing the surface to be sterilized in the food filling system, there is a method described in Patent Document 1. According to this method, atomizing hydrogen peroxide is introduced into the frame surrounding the filling machine for sterilization, and then hot air is introduced into the frame to enhance the sterilizing effect. Further, sterilization is performed by introducing mist peracetic acid into the frame, and then sterilization is additionally performed by introducing mist of sterile water into the frame.
[0003]
[Patent Document 1]
JP-A-11-208782
[Problems to be solved by the invention]
In the above-mentioned conventional sterilization method, a method specifically disclosed as a method for introducing a mist-like sterilant into the frame body is a liquid sterilization method in which a spray nozzle arranged at an upper portion in the frame body is directed toward a surface to be sterilized. Spraying agent. However, each device of the food filling system that is actually used has a complicated surface structure with many irregularities and complicated portions. It is impossible to evenly pour the disinfectant down to the concave portion and the intricate portion, and there is a portion where the disinfectant does not adhere. Therefore, complete sterilization of the food filling system cannot be expected with the above conventional method.
[0005]
Therefore, when sterilizing the outer surface of the device or the inner surface of the frame of this type of food filling system, a worker enters the frame and manually sterilizes the surface to be sterilized such as the outer surface of each device with a chlorinated alkaline foam sterilizer. At present, sterilization is performed by a method that takes time and effort to wash down with water after the agent has come down to every corner.
[0006]
The present invention has been made in view of the problems of the conventional food filling system sterilization method described above, and it is an automated method that completely sterilizes food filling system equipment having a complicated surface structure in a short time. It is an object of the present invention to provide a method and an apparatus for sterilizing a food filling system capable of performing the method.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have conducted research and experiments, and as a result, the space in which the devices and the like to be sterilized in the food filling system are arranged was isolated from the atmosphere by a frame surrounding the sterilized object. When a liquid germicide containing peracetic acid heated to 40 ° C. or higher is introduced into the closed space, the heated peracetic acid vaporizes and fills the closed space, so that the bactericide is filled. It has been found that the gaseous peracetic acid is in contact with the surface to be sterilized, such as a concave portion of a device, to which a sterilizing agent is difficult to adhere by spraying.
[0008]
That is, the food filling system sterilization method of the present invention that achieves the above object, the food filling system existing in the frame forming a closed space shielded from the atmosphere, the external surface of the equipment of the food filling system, the indoor surface and the sterile water line inside and outside surface A method for disinfecting a surface to be disinfected comprising heating a peracetic acid-based liquid mixed disinfectant, introducing the mixture into the frame, and disinfecting the disinfectant surface by vaporizing the disinfectant.
[0009]
According to the present invention, the peracetic acid in the gas phase comes into contact with every corner of the entire surface to be sterilized by evaporating the heated peracetic acid-based germicide and filling the enclosed space without causing a sterilization leakage surface. Complete sterilization takes place.
[0010]
In one aspect of the present invention, the heated acetic acid-based liquid mixed germicide is sprayed into the frame to wet a part of the surface to be sterilized to sterilize the part, and vaporize from the wet part. A method for sterilizing a food filling system is provided, wherein the entire surface to be sterilized including the remaining portion of the surface to be sterilized is sterilized with acetic acid.
[0011]
ADVANTAGE OF THE INVENTION According to this invention, the sterilization which is not wet by peracetic acid which the vaporized peracetic acid filled the enclosed space in the frame body after evaporating after the surface part to be sterilized which the warm peracetic acid-based liquid mixed disinfectant adheres and is wet is sterilized and sterilized. Since the target portion is also sterilized, the entire surface to be sterilized is completely sterilized throughout.
[0012]
According to one aspect of the present invention, there is provided a method for disinfecting a surface to be sterilized comprising an outer surface of a device of a food filling system, an inner surface, and an inner and outer surface of a sterile water pipe in a frame forming an enclosed space shielded from the atmosphere. Then, the peracetic acid-based liquid mixed bactericide is heated, introduced into the frame, the surface to be sterilized is sterilized with peracetic acid vaporized from the bactericide, and then hot water is introduced into the frame. A sterilization method for a food filling system is provided, wherein the sterilization target surface is further sterilized by steam evaporated from hot water.
[0013]
According to this method, by purchasing warm water into the frame after sterilization with the disinfectant in the above step, even bacteria that do not die with the disinfectant of the above formula have the effect of being killed by contact with water vapor evaporating from the hot water. Obtained and the bactericidal effect is enhanced.
[0014]
In one aspect of the present invention, a heated peracetic acid-based liquid mixed disinfectant is sprayed into the frame to wet a part of the surface to be disinfected, thereby disinfecting the part, and evaporating from the wet part. After sterilizing the entire surface to be sterilized including the remaining portion of the surface to be sterilized with acetic acid, the portion is further sterilized by spraying warm water into the frame to wet a portion of the surface to be sterilized, and the wet A method for sterilizing a food filling system is provided, wherein the entire surface to be sterilized, including the remaining portion of the surface to be sterilized, is further sterilized by steam vaporized from the portion.
[0015]
According to this aspect, by spraying warm water into the frame, a cleaning effect can be obtained, and an effect of killing even bacteria that do not die with the above-described disinfectant alone by contact with water vapor evaporating from the warm water can be obtained, The bactericidal effect is enhanced.
[0016]
According to one aspect of the present invention, there is provided a method of sterilizing a food filling system, wherein hot water introduced into a frame is heated to 60 ° C. or higher.
[0017]
According to one aspect of the present invention, there is provided a method for sterilizing a surface to be sterilized comprising a device outer surface, a room surface, and a sterile water line piping inner and outer surface of a food filling system existing in a frame forming an enclosed space shielded from the atmosphere. And heating the peracetic acid-based liquid mixed germicide, introducing it into the frame, sterilizing the surface to be sterilized with peracetic acid vaporized from the germicide, and then introducing heated hot air into the frame. Thereby further sterilizing the surface of the object to be sterilized.
[0018]
According to this aspect, an effect of killing even bacteria that do not die with the above-mentioned disinfectant by contacting with hot air is obtained, and the disinfection effect is enhanced.
[0019]
According to one aspect of the present invention, there is provided a method of sterilizing a food filling system, wherein hot air introduced into a frame is heated to 60 ° C. or higher.
[0020]
According to one aspect of the present invention, there is provided a method for sterilizing a surface to be sterilized comprising a device outer surface, a room surface, and a sterile water line piping inner and outer surface of a food filling system existing in a frame forming an enclosed space shielded from the atmosphere. Heating the peracetic acid-based liquid mixed disinfectant, introducing the disinfectant into the frame, disinfecting the surface to be disinfected with peracetic acid vaporized from the disinfectant, and then introducing steam to the frame. Thus, a sterilization method for a food filling system, further comprising sterilizing the surface to be sterilized is provided.
[0021]
According to this aspect, an effect of killing even bacteria that do not die with the above-described disinfectant by contact with water vapor is obtained, and the disinfection effect is enhanced.
[0022]
According to one aspect of the present invention, there is provided a method of sterilizing a food filling system, wherein steam introduced into a frame is heated to 60 ° C. or higher.
[0023]
According to one aspect of the present invention, there is provided a method for sterilizing a food filling system, comprising heating a peracetic acid-based liquid disinfectant to 40 ° C or more and 60 ° C or less.
[0024]
According to one aspect of the present invention, there is provided a method of sterilizing a food filling system, wherein the peracetic acid-based liquid disinfectant is a liquid mixed disinfectant containing peracetic acid, hydrogen peroxide and acetic acid.
[0025]
According to an aspect of the present invention, there is provided an apparatus for sterilizing a surface to be sterilized including an outer surface of a device of a food filling system, an inner surface, and an inner and outer surface of a sterile water line piping which is present in a frame forming an enclosed space shielded from the atmosphere. Heating means for heating a liquid mixed germicide containing peracetic acid, hydrogen peroxide and acetic acid to 40 ° C. or more; and dispersing the germicide heated by the heating means into the frame. A food filling system sterilizing device is provided, which comprises a dispersing means.
[0026]
Further, according to one aspect of the present invention, the food filling system sterilizing apparatus further includes a heating means for heating water to 60 ° C. or higher, in addition to the above configuration.
[0027]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described.
The disinfectant used in the method of the present invention is a liquid mixed disinfectant containing peracetic acid, hydrogen peroxide and acetic acid. In order to maintain the stability of the fungicide, the content of peracetic acid in the fungicide is 5% to 10% by mass, the content of hydrogen peroxide is 8% to 28%, and the content of acetic acid is 6% to 32% is preferred. Suitable commercially available disinfectants include, for example, TOYO-aktiv manufactured by Toyo Machinery Co., Ltd. and P3-oxoniaaktiv manufactured by Ecolab Co., Ltd.
[0028]
An aqueous solution obtained by diluting the mixed germicide with water is introduced into the frame. In this case, the concentration of peracetic acid is preferably in the range of 1000 ppm to less than 4000 ppm. If the concentration of peracetic acid is less than 1000 ppm, a sufficient sterilizing effect cannot be obtained, and if the concentration is 4000 ppm or more, parts such as gaskets and packings of equipment to be sterilized are severely deteriorated, and these parts must be replaced frequently. It is not preferable because production efficiency is reduced.
[0029]
The mixed germicide used in the method of the present invention is heated to 40 ° C. or higher and introduced into the frame. The preferred temperature of the mixed germicide used is between 40C and 60C. If the temperature of the disinfectant is lower than 40 ° C., peracetic acid in the disinfectant introduced into the frame does not sufficiently evaporate, and a predetermined disinfecting effect may not be obtained. When the temperature of the disinfectant is higher than 60 ° C., the disintegration rate of the disinfectant increases and the consumption increases, which is not only uneconomical, but also severely deteriorates parts such as gaskets and packings of equipment to be disinfected. Therefore, these parts must be replaced frequently, which impairs production efficiency, which is not preferable.
[0030]
There is no particular limitation on the method of introducing the liquid mixed germicide into the frame. A simple and efficient method of introducing a disinfectant is to spray the disinfectant in the frame. Specifically, for example, the spray ball may be rotated to scatter the germicide droplets, or a germicide distribution pipe having a large number of outflow ports may be arranged at the top of the frame, and from these many outflow ports. The germicide may be dropped like a waterfall, or a plurality of spray nozzles may be arranged to spray mist from these spray nozzles. In any case, the disinfectant may be sprayed in such a manner that the liquid disinfectant adheres to as large an area as possible in the frame and the peracetic acid can be vaporized efficiently.
[0031]
As a disinfectant introduction method other than spraying, for example, a warm bath of a disinfectant may be disposed in the frame, and peracetic acid vaporized from this warm bath may be filled in the frame.
[0032]
When spraying a disinfectant into the frame, according to the present invention, disinfection of the surface to be disinfected is sufficiently achieved by vaporized peracetic acid even in a portion where droplets of the disinfectant do not adhere. In doing so, it is not necessary to spray as a target especially on the surface to be sterilized.Therefore, there is no need to specially design and arrange the spraying equipment in consideration of special circumstances such as the shape and arrangement of individual food filling equipment, This is convenient because a general-purpose sterilizer can be applied to different food filling systems.
[0033]
When using the method of spraying a disinfectant, after finishing the disinfection step, by spraying sterile water using the dispersing instrument used for dispersing the disinfectant, and washing off the disinfectant attached to the surface to be disinfected. End the entire process.
[0034]
Many microorganisms to be sterilized can be sterilized up to 6D by the above method in a short sterilization time of about 6 minutes to 8 minutes, but only the above method can sterilize up to about 3D. In addition, some microorganisms do not exhibit a further bactericidal effect even if the sterilizing time is extended. With respect to such microorganisms, after the sterilization step, warm water heated to 60 ° C. or higher is introduced into the frame, and the remaining microorganisms can be killed by being brought into contact with water vapor evaporated from the warm water. In the case of spraying as a method for introducing hot water, the spraying device used for spraying the fungicide in the previous step may be used as it is as a method for spraying warm water. In this case, the hot water can wet only a part of the surface to be sterilized similarly to the sterilizing agent in the previous process, but it was found that 6D sterilization can be achieved by steam evaporated from the hot water of 60 ° C. or higher.
[0035]
In addition, instead of introducing hot water, hot air or steam heated to 60 ° C. or higher is introduced into the frame body by, for example, a pipe or the like, thereby providing an additional sterilizing effect similar to the introduction of hot water. It is possible.
[0036]
The main microorganisms that can be sterilized by the sterilization method of the present invention described above are as follows.
[0037]
Molds: Genus Aspergillus, Genus Penicillium, Genus Byssochamys, Neosartoria
Yeasts of the genus and Chatomium: Saccharomyces and Candida bacteria: Bacillus genus A: Bacillus subtilis var. niger, Bacillus subtilis
Bacteria: Bacillus genus B group: Bacillus cereus
Next, an embodiment of a sterilization apparatus for performing the method of the present invention will be described with reference to FIG.
[0038]
In FIG. 1, a food filling system 10 is a filling device for filling beverages into PET bottles, and is used to sort bottle rinsers 11, fillers 12, asep cappers 13, and bottles in two rows in the direction of transport of the PET bottles. The sorting devices 14 are arranged. The food filling apparatus 10 is covered with a cover 15 made of a steel plate, and the cover 15 forms a frame 16 which is a closed space.
[0039]
The cover 15 is formed with a bottle inlet 15a and a bottle outlet 15b, but the frame 16 is substantially sealed, and the “sealed space” in the present specification is such a substantially closed space. It is assumed to include the space made.
[0040]
The sterilizing apparatus 1 includes a plurality of rotating nozzles 2 and a plurality of fixed nozzles 3 that constitute a means for spraying the liquid mixed germicide in the frame 16. The rotary nozzle 2 is formed of a spray ball, and is disposed at an upper portion in the frame 16 with the injection port facing downward. The fixed nozzle 3 is formed of a full cone nozzle, and is disposed near the lower floor in the frame 16 with the injection port directed obliquely upward. The rotary nozzle 2 and the fixed nozzle 3 are connected to a disinfectant storage tank 5 via a switching valve 7 and a heating heater 6 by a pipe 4, respectively, and can receive a supply of a diluted disinfectant from the tank 5. .
[0041]
The rotating nozzle 2 and the fixed nozzle 3 are connected to a hot water supply source 8 via a switching valve 7 and a heating heater 9 via a pipe 4, respectively, and can receive hot water.
[0042]
When sterilization is performed using this device, the switching valve 7 is operated to connect the pipe 4 to the sterilant storage tank 5. The disinfectant diluted to a predetermined concentration is heated by the heating heater 6 and supplied to the rotating nozzle 2 and the fixed nozzle 3 in the frame 16 via the pipe 4, and from these nozzles 2 and 3, Sprayed on. The sprayed disinfectant supplies aseptic water for supplying aseptic water to the outer surfaces of devices such as the bottle rinser 11, the filler 12, the asep capper 13, and the sorting device 14, the inner wall surface of the frame 16, and the bottle rinser 11 in the frame 16. A large part of the surface to be sterilized, such as a line pipe (not shown) or the like, descends and wets this part, and this part is immediately sterilized. The peracetic acid in the sprayed disinfectant evaporates and fills the frame 16, and the gas phase peracetic acid contacts the entire disinfectant surface including the remaining disinfectant surfaces that are not wetted by the disinfectant. Sterilization is performed. By continuing the application of the disinfectant for a predetermined time in this manner, complete disinfection of the entire surface to be disinfected is performed.
[0043]
When bacteria that cannot be killed sufficiently by spraying the sterilizing agent alone are to be sterilized, the switching valve 7 is switched to connect the pipe 4 to the hot water supply source 8 after the sterilization with the sterilizing agent is completed. As a result, the water from the hot water supply source 8 is heated to 60 ° C. or higher by the hot water heater 6 and supplied to the rotary nozzle 2 and the fixed nozzle 3 via the pipe 4. Sprayed on. The sprayed warm water disinfects this part by wetting most of the surface to be sterilized, and the evaporated water vapor fills the frame 16 and contacts the entire surface to be sterilized including the part that is not wet by the hot water. Further sterilization takes place. By continuing the spraying of the warm water for a predetermined time, complete sterilization of all surfaces to be sterilized is achieved.
[0044]
【Example】
Example 1
Bacillus cereus ATCC 9139 was selected as a test strain, and the sterilization method of the present invention was tested in a clean box.
[0045]
Using an SMA medium for counting the number of bacteria, the bacteria were cultured at 30 ° C. for 7 days and the number of bacteria was counted. Bacteria were adhered to ^two portions of the clean box at 10 ⁵ cfu / 100 cm ^2, and then TOYO-aktiv (a mixed germicide of 10% peracetic acid, 15% hydrogen peroxide and 25% acetic acid) was used as a liquid germicide. A warm bath in which an aqueous solution obtained by diluting the agent to a peracetic acid concentration of 2000 ppm was heated to 40 ° C. was placed in a clean box, and sterilization was performed with a vapor phase of peracetic acid vaporized from the warm bath. FIG. 2 shows the relationship between the time elapsed after the start of sterilization and the sterilization effect (denoted by D) of the peracetic acid gas phase.
[0046]
As is clear from the figure, a sterilization effect of about 5D was obtained 120 seconds after the start of sterilization.
[0047]
Example 2
A sterilization test was performed in the same manner as in Example 1 except that the sterilizing agent was heated to 50 ° C. FIG. 2 shows the relationship between the passage of time and the bactericidal effect.
[0048]
As is clear from the figure, about 5.5 seconds after the start of sterilization, a sterilization effect of about 5.5D was obtained. From the results of Examples 1 and 2, it can be seen that a sterilization effect of 6D or more can be sufficiently obtained if sterilization is continued for 7 to 8 minutes using a sterilant heated to 40 ° C. or higher.
[0049]
Comparative Example 1
A sterilization test was performed in the same manner as in Example 1 except that the sterilizing agent was heated to 30 ° C. FIG. 2 shows the relationship between the passage of time and the bactericidal effect.
[0050]
As is clear from the figure, when the temperature is raised to 30 ° C., only about 3D of the sterilizing effect can be obtained after 240 seconds, and the sterilizing effect is not further improved even if the sterilization is continued thereafter.
[0051]
Example 3
Chaetomium globsum IFO6347, which is a kind of fungus, was selected as a test strain, and the sterilization method of the present invention using a fungicide and warm water in a clean box was tested.
[0052]
Using a PDA medium for counting the number of bacteria, the bacteria were cultured at 30 ° C. for 7 days and the number of bacteria was counted.
[0053]
Bacteria were adhered to two places in a clean box at 10 ⁵ cfu / 100 cm ^2, and then TOYO-aktiv was used as a liquid bactericide, and an aqueous solution obtained by diluting the bactericide to a peracetic acid concentration of 2000 ppm was heated to 40 ° C. Was placed in a clean box, and vaporized peracetic acid was sterilized by a gas phase for 8 minutes. The bactericidal effect after 8 minutes was about 2.7D. After the lapse of the sterilization time of 8 minutes, a warm water bath heated to 60 ° C. was placed in the clean box instead of the warm bath of the bactericide, and sterilization was performed with steam of the warm water evaporated from the warm bath. FIG. 3 shows the relationship between the time elapsed after the start of sterilization by steam and the sterilization effect (represented by D).
[0054]
As is clear from the figure, a sterilization effect of about 5D was obtained 180 seconds after the start of sterilization by steam.
[0055]
Example 4
A sterilization test was performed in the same manner as in Example 3 except that the water was heated to 65 ° C. FIG. 3 shows the relationship between the passage of time and the bactericidal effect.
[0056]
As is clear from the figure, a sterilization effect of about 6D was obtained 180 seconds after the start of sterilization by steam. From the results of Examples 3 and 4, it can be seen that a sterilization effect of 6D or more can be sufficiently obtained if sterilization is continued for 7 to 8 minutes using a sterilizing agent heated to 60 ° C. or higher.
[0057]
Comparative Example 2
A sterilization test was performed in the same manner as in Example 3 except that the water was heated to 55 ° C. FIG. 3 shows the relationship between the passage of time and the bactericidal effect.
[0058]
As is clear from the figure, at a heating of 55 ° C., only about 4 D of the sterilization effect can be obtained at the elapse of 180 seconds after the start of the sterilization with steam, and no remarkable sterilization effect can be obtained as compared with the start of the sterilization with steam. You can see that.
[0059]
Comparative Example 3
A sterilization test was performed in the same manner as in Example 3, except that the sterilizing agent was not replaced by a hot water bath but the sterilizing agent was continuously sterilized by the warm bath. That is, sterilization was performed for 8 minutes using a bactericide warm bath, and further sterilization was continued using the same bactericide warm bath. FIG. 3 shows the relationship between the lapse of time after the lapse of the first 8-minute sterilization time and the germicidal effect.
[0060]
As is clear from the figure, only about 3D disinfection effect can be obtained at 180 seconds after sterilization only with the disinfectant, and it is difficult to disinfect 6D even if disinfection with the disinfectant is further continued. I found it to be.
[0061]
【The invention's effect】
As described above, according to the present invention, a liquid mixed germicide containing peracetic acid, hydrogen peroxide and acetic acid is heated to 40 ° C. or higher, and introduced into a frame forming an enclosed space, and By sterilizing the surface to be sterilized in the frame with the vaporized peracetic acid, peracetic acid in the gas phase comes into contact with the entire surface of the object to be sterilized, and complete sterilization is performed without generating a sterilized leakage surface. Therefore, even in an apparatus of a food filling system having a complicated surface structure, it can be completely sterilized in a short time by an automated method.
[0062]
In addition, in the case where a bacterium that is not killed only by the above sterilization step is to be sterilized, hot water, hot air, or steam heated to 60 ° C. or more after sterilization with a germicide in the above step is introduced into the frame. As a result, even bacteria that cannot be killed by the disinfectant can be killed by contact with steam, hot air, or introduced steam that evaporates from hot water of 60 ° C. or higher, thereby enhancing the disinfection effect.
[Brief description of the drawings]
FIG. 1 is a diagram schematically showing one embodiment of a food filling system sterilizer of the present invention.
FIG. 2 is a graph showing a relationship between a sterilizing time and a sterilizing effect by a sterilizing agent.
FIG. 3 is a graph showing a relationship between a sterilization time and a sterilization effect obtained by using a sterilizer and warm water in combination.
[Explanation of symbols]
1 Food filling system sterilizer 2 Rotary nozzle (spraying means)
3 fixed nozzle (spraying means)
4 Piping (spraying means)
5 Disinfectant storage tank 6 Heating heater (heating means)
9 Heating heater (heating means)
15 Cover 16 Frame

Claims

A method for disinfecting a surface to be sterilized comprising an outer surface of a food filling system, an inner surface, and an inner and outer surface of a sterile water line pipe, which is present in a frame forming an enclosed space shielded from the atmosphere, comprising a peracetic acid-based liquid sterilizer. A method for sterilizing a food filling system, comprising heating an agent, introducing the agent into the frame, and sterilizing the surface to be sterilized by vaporizing the sterilizing agent.

The heated peracetic acid-based liquid germicide is sprayed into the frame to wet a part of the surface to be sterilized to sterilize the part, and the remaining part of the surface to be sterilized is vaporized by peracetic acid vaporized from the wet part. 2. The sterilization method for a food filling system according to claim 1, wherein the entire surface to be sterilized including the portion is sterilized.

A method for disinfecting a surface to be sterilized comprising an outer surface of a food filling system, an inner surface, and an inner and outer surface of a sterile water line pipe, which is present in a frame forming an enclosed space shielded from the atmosphere, comprising a peracetic acid-based liquid sterilizer. After the agent is heated and introduced into the frame, the surface to be sterilized is sterilized with peracetic acid vaporized from the sterilizing agent, and then hot water is introduced into the frame, and the sterilized object is vaporized from the hot water. A method of sterilizing a food filling system, further comprising sterilizing a surface.

The heated peracetic acid-based liquid germicide is sprayed into the frame to wet a part of the surface to be sterilized to sterilize the part, and the remaining part of the surface to be sterilized is vaporized by peracetic acid vaporized from the wet part. After disinfecting the entire surface to be sterilized including the portion, the heated water is sprayed into the frame to wet a portion of the surface to be sterilized to further sterilize the portion, and water vapor evaporating from the wet portion The sterilization method for a food filling system according to claim 3, wherein the entire surface to be sterilized including the remaining portion of the surface to be sterilized is further sterilized by the method.

The sterilization method for a food filling system according to claim 3, wherein the hot water introduced into the frame is heated to 60C or higher.

A method for disinfecting a surface to be sterilized comprising an outer surface of a food filling system, an inner surface, and an inner and outer surface of a sterile water line pipe, which is present in a frame forming an enclosed space shielded from the atmosphere, comprising a peracetic acid-based liquid sterilizer. The agent is heated, introduced into the frame, the surface to be sterilized is sterilized by peracetic acid vaporized from the sterilizing agent, and then the surface to be sterilized is further sterilized by introducing heated hot air into the frame. A method for sterilizing a food filling system.

The method for sterilizing a food filling system according to claim 6, wherein the hot air introduced into the frame is heated to 60 ° C or higher.

A method for disinfecting a surface to be sterilized comprising an outer surface of a food filling system, an inner surface, and an inner and outer surface of a sterile water line pipe, which is present in a frame forming an enclosed space shielded from the atmosphere, comprising a peracetic acid-based liquid sterilizer. After the agent is heated and introduced into the frame, the surface to be sterilized is sterilized by peracetic acid vaporized from the sterilizing agent, and then the surface to be sterilized is further sterilized by introducing heated steam into the frame. A method for sterilizing a food filling system.

9. The method according to claim 8, wherein the steam introduced into the frame is heated to 60 [deg.] C. or higher.

The sterilization method for a food filling system according to any one of claims 1 to 9, wherein the peracetic acid-based liquid disinfectant is heated to 40C or more and 60C or less.

The sterilization method for a food filling system according to any one of claims 1 to 10, wherein the peracetic acid-based liquid disinfectant is a liquid mixed disinfectant containing peracetic acid, hydrogen peroxide, and acetic acid.

A device for disinfecting a surface to be disinfected comprising an outer surface of a food filling system, an inner surface, and an inner and outer surface of a sterile water line piping, which is present in a frame forming an enclosed space shielded from the atmosphere, and is a device for peracetic acid and peroxidation. A heating means for heating a liquid mixed germicide containing hydrogen and acetic acid to 40 ° C. or higher, and a spraying means for spraying the germicide heated by the heating means into the frame. Food filling system sterilizing equipment.

The sterilization apparatus for a food filling system according to claim 7, further comprising a heating means for heating water to 60C or higher.