JP4376293B1 - Fungicide - Google Patents

Abstract

Disclosed is a disinfectant that is suitable for prevention of food poisoning, is safe for the human body and the environment, and does not impair the flavor of food.
SOLUTION: It is obtained by mixing citric acid, vinegar and sodium hydrogen carbonate, and has a pH of 2.25 or less. Another embodiment includes water, acetic acid, sodium, and citric acid, and has a PH of 2.25 or less.
[Selection] Figure 3

Description

  The present invention relates to a disinfectant.

  Recently, regarding the infection by Escherichia coli O-157, which occurred on a large scale in 1996, and the infection by Staphylococcus aureus, which occurred in 2000, attention has been paid to the high prevalence of food poisoning and serious symptoms. It is necessary to establish a high prevention method. In particular, since raw foods are not subjected to a heating process in the distribution process, they are frequently contaminated with E. coli and the like, which may cause serious health problems.

  At present, disinfection and washing with sodium hypochlorite is being carried out to eliminate the bacteria causing food poisoning. However, there are problems such as toxicity to the human body and water pollution, and a substitute with safety is required. In Saitama Prefecture, in July 1992, the operation contents of fresh vegetables and fruits were changed from “cleaning with sodium hypochlorite” to “cleaning thoroughly with running water” for school lunch facilities. However, it has been pointed out that washing with running water cannot provide a sufficient sterilizing / disinfecting effect.

  In order to solve these problems, there is a demand for a bactericidal agent that is highly safe and highly effective against bacteria causing food poisoning.

  Patent Document 1 describes a sterilizing composition containing vinegar and salt. However, since salt is contained as an essential component, when it is used for fresh vegetables and fruits, water leakage occurs due to residual salt, which impairs the food texture. Moreover, the flavor of food is also impaired by the acidity and stimulating odor of vinegar.

Patent Document 2 describes a disinfectant containing citric acid and acetic acid. However, since acetic acid has strong corrosiveness and acute and chronic toxicity to the human body, it is not suitable for direct use in food or cooking utensils. Furthermore, the technique for preventing the irritating odor of acetic acid is not disclosed, and when used in foods and cooking utensils, the irritating odor remains, causing a problem that the flavor of the food is impaired.
JP-A-10-136955 JP 2000-342237 A

  The subject of this invention is providing the bactericidal agent suitable for prevention of food poisoning.

  Another object of the present invention is to provide a disinfectant that is safe to the human body and the environment and does not impair the flavor of food.

  In order to solve the above-described problems, the present invention discloses a disinfectant according to two aspects of a first aspect focusing on the mixing ratio of raw materials and a second aspect focusing on the analysis result of the manufactured product.

  The disinfectant according to the first aspect includes citric acid, vinegar, and sodium bicarbonate, and has a PH of 2.25 or less.

  The cause of food poisoning is mainly due to oral intake of food poisoning-causing bacteria such as Escherichia coli and Staphylococcus aureus. In general, foodborne pathogens grow best at near neutral pH and cannot survive in a strong acidic environment.

  The disinfectant according to the present invention has a pH of 2.25 or less. In the pH range, food poisoning-causing bacteria cannot survive, and therefore, by using the bactericide according to the present invention, food poisoning-causing bacteria can be eliminated and used for the prevention of food poisoning.

  In addition, since the germicides according to the present invention are all raw materials such as citric acid, vinegar, and sodium hydrogen carbonate are provided as food, naturally, the germicides containing them include the human body and Environmentally safe.

  The disinfectant according to the present invention includes citric acid, vinegar, and sodium bicarbonate. Usually, when using vinegar alone, the feeling of use is inferior due to its strong pungent odor. On the other hand, according to the structure of this invention, the pungent odor can be suppressed by adding a citric acid and sodium hydrogencarbonate to vinegar. Therefore, even if it uses for foodstuffs or the apparatus used in a food distribution process, the flavor of foodstuffs is not impaired so much.

  Usually, when sodium hydrogen carbonate and an organic acid are mixed, a neutralization reaction occurs, and the pH increases compared to the case of using an organic acid alone. For this reason, it has been considered that a mixture of sodium hydrogen carbonate and an organic acid is not suitable as a fungicide because of its high pH.

  However, according to the study of the present inventor, when sodium bicarbonate is added to a mixture of vinegar and citric acid, which are organic acids, the pH is further lowered and the acidity is increased. I found out that there was no.

  The disinfectant according to the present invention preferably has a PH of 2.25 or less, more preferably 2 or less. Since the optimum pH of food poisoning-causing bacteria is around 7, the stronger the acidity (the smaller the PH), the greater the cleaning and sterilizing efficacy.

  In this invention, the weight composition ratio of the addition amount of a preferable citric acid, an acetic acid, and sodium hydrogencarbonate is 0.3679: 1: (0.00156-0.0044). The composition of this weight composition ratio can suppress the pungent odor of vinegar while ensuring an effective pH value for cleaning and sterilization. Details will be described later using data.

  In the present invention, vinegar includes fruit vinegar, brewed vinegar and the like.

  The disinfectant according to the present invention is preferably a liquid agent. By using a liquid agent, the uniformity of concentration and the stability of the product can be ensured. Moreover, it can wash | clean and disinfect easily by spraying on the target object. However, it can also be used as a solid dosage form such as a tablet or powder.

  The disinfectant according to the present invention can prevent food poisoning by spraying the food main body, cooking utensils, or food packages. Therefore, considering that the sprayed disinfectant directly enters the mouth, it must not alter or contaminate the food body, cooking utensils, or food packaging, or impair the food flavor. .

  Citric acid, vinegar, and sodium bicarbonate, which are raw materials for the bactericide according to the present invention, can be used as food. Specifically, it meets the standards for food additives, or meets the standards for quasi-drug raw material standards. Therefore, after spraying the disinfectant according to the present invention on the food body, cooking utensil, or food package, cleaning is unnecessary from the viewpoint of safety. However, since some odor remains, it may be washed from the viewpoint of deodorization.

  The bactericidal agent of the 2nd aspect which concerns on this invention contains water, an acetic acid, sodium, and a citric acid, and PH is 2.25 or less. As described above, the disinfectant according to the second aspect of the present invention focuses on the analysis result of the manufactured product.

  That is, citric acid, vinegar, and sodium hydrogen carbonate undergo a chemical reaction in an aqueous solution to produce acetic acid, sodium, and citric acid. Therefore, the bactericidal agent of the first aspect according to the present invention and the bactericidal agent of the second aspect of the present invention have the same effects.

  Preferably, the acetic acid is 1.56 (%) to 1.72 (%), citric acid is 3.97 (%) to 1.72 (%), and sodium is 13.3 (mg / mg). 100 g) to 15.4 (mg / 100 g). With this configuration, it is possible to suppress the pungent odor of vinegar while ensuring a pH value effective for cleaning and sterilization. Details will be described later using data.

As described above, according to the present invention, the following effects can be obtained.
(A) A bactericidal agent suitable for prevention of food poisoning can be provided.
(B) It is possible to provide a disinfectant that is safe to the human body and the environment and hardly impairs the flavor of food.

  Other objects, configurations and advantages of the present invention will be described in more detail with reference to the accompanying drawings. The drawings are merely illustrative.

<Manufacture of base solution>
First, 1023.00 kg of vinegar and 4.54 kg of sodium bicarbonate were mixed to prepare a base solution of 10225.16 kg (specific gravity: 1.026). As vinegar used, vinegar (MHV-S manufactured by Mitsukan Co., Ltd.) is used, sodium bicarbonate is used that conforms to quasi-drug raw material standards, citric acid is used as a standard for foods, additives, etc. ( The one that conforms to the standard of the second additive of the Ministry of Health and Welfare Notification No. 370 in 1959 was used. The composition of the base solution is as described in Table 1.

<Example>
First, a control liquid was prepared by using the base liquid prepared in the previous step as a raw material and adjusting the acidity to 1.5%.
Next, citric acid and deionized water were added to 101.69 L of the base solution prepared in the previous step to obtain Example 1. The amounts of citric acid and deionized water added are as described in Table 2.
Similarly, citric acid and deionized water were added to 101.69 L of the base solution prepared in the previous step to obtain Examples 2 and 3. The amounts of citric acid and deionized water added are as described in Table 2.

  Furthermore, the analysis result of the bactericidal agent obtained from Example 1 was measured. The measurement results are as described in Table 3.

  The water content was obtained from the calculation formula (loss on drying-acetic acid), and the titration concentration is the number of ml of 1 mol / L sodium hydroxide solution required to neutralize 100 g of the sample.

  Moreover, Example 4 was created using the same deionized water, vinegar, sodium hydrogencarbonate, and a citric acid as what was used in Examples 1-3. The mixing ratio of vinegar, sodium bicarbonate and citric acid in Example 4 is as described in Table 4. The numerical value described in the right column of the mixing ratio is the weight% of the component with respect to the total amount.

  Furthermore, the analysis result of the bactericidal agent obtained from Example 4 was measured. The measurement results are as described in Table 5.

  The water content was obtained from the calculation formula (loss on drying-acetic acid), and the titration concentration is the number of ml of 1 mol / L sodium hydroxide solution required to neutralize 100 g of the sample.

<Measurement 1 of cleaning and bactericidal efficacy (compared with purified water)>
First, the cleaning and bactericidal efficacy was measured using 0.05% polysorbate 80 solution (control) and Example 4 (specimen). As the target bacteria, Escherichia coli and Staphylococcus aureus that cause food poisoning were used, and the measurement was performed three times. The results are shown in Table 6.

  In the columns of Measurements 1 to 3, the number of viable bacteria per test piece is described, and a value of <10 means not detected.

<Comparison with measurement 2 of washing and bactericidal efficacy (polysorbate)>
Next, using Escherichia coli and Staphylococcus aureus, the contact time with Example 4 was changed, and the change in cleaning and bactericidal efficacy associated therewith was measured. The measurement was performed twice at room temperature, and the results are shown in Table 7.

  The contact time means the standing time after spraying the test solution, and the contact time “-” is measured immediately after the adjustment to measure the viable count of the test piece. As a control, purified water was used. Furthermore, as in Table 6, a value of <10 means not detected.

  From the results of Tables 6 and 7, it was found that Example 4 has a very excellent cleaning and sterilizing effect as compared with purified water and polysorbate. Moreover, since it showed an effect with respect to both Escherichia coli and Staphylococcus aureus, it was found that it can be used in a wide range of food poisoning-causing bacteria in general. Furthermore, since Example 4 shows bactericidal efficacy with a contact time as short as 15 seconds, it can be used conveniently, and as shown in Table 2, it is manufactured from a highly safe raw material. High safety.

<Measurement of cleaning and bactericidal efficacy 3 (Effectiveness measurement against E. coli and Staphylococcus aureus)>
First, after culturing a test bacterium in an NA medium at 35 ° C. ± 1 ° C. for 18 to 24 hours, the cells of the obtained test bacterium are suspended in 0.1 peptone water, and the number of bacteria per ml is 10 ⁶ to 10. It adjusted so that it might be set to ^7, and it was set as the microbial solution.

  Next, 0.1 ml of the bacterial solution was applied to a surface of about 3 cm × 3 cm of a dry cutting board (about 5 cm × 5 cm), wiped with absorbent cotton containing 99.5 V / V% ethanol, dried, did.

  Example 3 was used as a test solution. Put the test solution in a spray container, spray three times from the position about 10 cm directly above the test piece, leave it for 3 and 5 minutes at room temperature, wash out the test piece with 10 ml of SCDLP medium, and count the viable count of the liquid in SCDLPA medium. It measured with the pour plate culture medium (35 degreeC +/- 1 degreeC, 2 days culture | cultivation) used, and converted into the living microbe per test piece. In addition, purified water was used as a test solution, and the number of viable bacteria of a test piece left to stand at room temperature for 5 minutes after spraying was measured in the same manner. The results are shown in Table 8.

Furthermore, as in Table 6, a value of <10 means not detected.

  From Table 8, when E. coli and E. coli (O157: H7) were sprayed with the bactericide according to the present invention, no bacteria were detected in 3 minutes. In addition, some bactericidal effects were observed for Staphylococcus aureus.

  Moreover, the photograph of the viable count plate after culture | cultivation was shown in FIGS.

  Test bacteria used in the measurement were Escheichia coli NBRC 3972 (Escherichia coli), Escheichia coli ATCC 43888 (Escherichia coli, serotype O157: H7, non-verotoxin producing strain), and Staphylococcus aureus subsp. Aureus NBRC 12732 (Staphylococcus aureus) NA medium (normal agar medium, Eiken Chemical Co., Ltd.), SCDLP medium (Nippon Pharmaceutical Co., Ltd.), and SCDLPA medium (Nippon Pharmaceutical Co., Ltd.) were used as test media.

  FIG. 1 is a photograph showing the state of E. coli (equivalent to 1 ml of washing solution) before spraying the test solution, and FIG. 2 is a photograph showing the state of E. coli (equivalent to 1 ml of washing solution) after leaving the test solution for 3 minutes after spraying. FIG. 3 is a photograph showing the state of E. coli (corresponding to 1 ml of washing solution) after being left for 5 minutes after spraying the test solution. FIG. 4 is a photograph showing Escherichia coli (corresponding to 1 ml of washing solution) after being left for 5 minutes after spraying, using the control (purified water) as a test solution.

  FIG. 5 is a photograph showing the state of E. coli (O157: H7) (equivalent to 1 ml of washing solution) before spraying the test solution, and FIG. 6 is E. coli (O157: H7) after standing for 3 minutes after spraying the test solution ( FIG. 7 is a photograph showing the state of E. coli (O157: H7) (equivalent to 1 ml of washing solution) after leaving the test solution sprayed for 5 minutes after spraying. FIG. 8 is a photograph showing Escherichia coli (O157: H7) (corresponding to 1 ml of washing solution) after 5 minutes after spraying, using the control (purified water) as a test solution.

  FIG. 9 is a photograph showing the state of Staphylococcus aureus (equivalent to 1 ml of washing solution) before spraying the test solution, and FIG. 10 is a photograph of Staphylococcus aureus (equivalent to 1 ml of washing solution) after leaving the test solution for 3 minutes after spraying. FIG. 11 is a photograph showing the state of Staphylococcus aureus (equivalent to 1 ml of washing solution) after being left for 5 minutes after spraying the test solution. FIG. 12 is a photograph showing Staphylococcus aureus (corresponding to 1 ml of washing solution) after being left for 5 minutes after spraying, using the control (purified water) as a test solution.

  1 to 4, the Escherichia coli was propagated in the whole medium before spraying the test solution, but it was completely absent after 3 minutes and 5 minutes after spraying the test solution. However, in FIG. 4 where the target (purified water) was the test solution, the bactericidal effect of E. coli was not recognized even when compared with the photograph of FIG.

  As shown in FIGS. 5 to 8, E. coli (O157: H7) was propagated in the whole medium before spraying with the test solution, but almost 3 days after spraying with the test solution, E. coli (O157: H7) was almost present. Could not be confirmed. Further, when it was allowed to stand after 5 minutes, the presence of E. coli (O157: H7) was not recognized at all. However, in FIG. 8 using the target (purified water) as the test solution, the bactericidal effect of E. coli (O157: H7) was not recognized even when compared with the photograph of FIG.

  9-12, the growth of S. aureus was observed in the entire medium before spraying the test solution, but the presence of S. aureus could hardly be confirmed when left for 3 minutes after spraying the test solution. In addition, it was found that when left for 5 minutes, the Staphylococcus aureus colonies became even smaller than that after 3 minutes, and the number thereof decreased considerably. However, in FIG. 12 using the target (purified water) as the test solution, the bactericidal effect of Staphylococcus aureus was not recognized even when compared with the photograph of FIG.

<Measurement of cleaning and bactericidal efficacy 4 (measurement of effect on use location)>
Example 3 was used as a test solution, and sprayed onto a place where it was actually used, and its effectiveness was measured. Table 9 shows the measurement points and measurement results.

The test was carried out at a place where a general household actually uses it. Furthermore, taking into account the difference in hygiene between each household, measurements were taken at two households. The location of / indicates that measurement was not performed.

  Table 9 shows that when the bactericidal agent according to the present invention is sprayed, a bactericidal effect can be expected for both general bacteria and coliforms. In addition, it can be seen that the fungicide according to the present invention actually has a bactericidal effect even in places where bacteria are likely to propagate at home and the use of a safer bactericide is required.

  In the second measurement result of “Sink bottom”, the degree of bacterial growth is higher after sterilization than before sterilization. This is because the cushion seat is laid on the “Sink bottom”. It is inferred that the sprayed test solution did not spread over the entire sheet, and a portion of the sheet that was not subjected to the bactericidal action by the test solution was generated, and the sheet portion became a hotbed of bacteria.

<Measurement of cleaning and sterilization efficacy 4-1 (Measurement of effect on use place where hygiene is difficult to perform)>
Example 3 was used as a test solution and sprayed onto a dehydrator that was actually used in a facility in a feeding center for measurement. As controls, water and alcohol were used. The measurement results are as shown in Table 10. In addition, although the method of carrying out the water washing process using a nozzle with a small hole diameter instead of spraying is also considered, it is difficult for this method to fully distribute test liquid to every corner of a dehydrator. Therefore, a spraying means was used. By spraying, the test solution can be distributed even in a narrow area of the dehydrator.

  From Table 10, hygienic aspects and safety are worried, and the dehydrator that is difficult to perform hygiene management is sprayed with the bactericidal agent of the present invention, and has a bactericidal action as compared with water washing or alcohol. It turns out that it is obtained.

<Measurement of cleaning and bactericidal efficacy 5 (measurement of effects on raw food, comparison of immersion time)>
Using the test solution of Example 3, cabbage and cucumber were immersed in this test solution for 1 minute, 3 minutes, and 5 minutes, and the bactericidal effect was measured. The number of cabbage and cucumber samples was 3, respectively, and measurements were made for coliforms and general bacteria. All instruments used for the measurement were alcohol-sterilized. Table 11 shows the cabbage measurement results, and Table 12 shows the cucumber measurement results.

  From Tables 11 and 12, it was found that cabbage and cucumber, which are raw foods, cannot be sterilized only by washing with water, and a bactericidal effect can be obtained by immersing them in the bactericide of the present invention. In particular, it was found that the coliform group can be sterilized only by immersing in the sterilizing agent of the present invention for one minute.

<Measurement of cleaning and bactericidal efficacy 5-1 (measurement of effect on raw food, measurement of reuse of test solution)>
Using Example 3 as a test solution and using cucumbers, cabbage cabbage, and chiri lettuce as samples, the number of times of reuse having bactericidal power against general bacteria and coliforms was measured. The instrument used for the test was an alcohol sterilized one. The test was performed twice and reused 6 times using the same solution. The measurement results of cucumber, cabbage cabbage, and tortilla lettuce are as shown in Table 13, Table 14, and Table 15, respectively. The test method is a 3-minute immersion method.

From Table 13 to Table 15, samples with small surface irregularities (cucumber, braised cabbage) can be reused about 5 times. Samples with large surface irregularities (chigiri lettuce) are difficult to reuse, so it seems necessary to extend the time and change the processing method such as stirring.

  Next, cucumber and lettuce were immersed in the test solution (Example 3) for 5 minutes in response to the measurement results in Tables 13 to 15, and further stirred several times during the immersion. The measurement item is bactericidal power against general bacteria and coliforms. The measurement results are as shown in Table 16.

Referring to Table 16, it can be seen that a bactericidal effect can be seen by soaking for about 5 minutes even for torn lettuce with large surface irregularities.

<Measurement 6 of Washing / Bactericidal Efficacy (Effectiveness Comparison of Example 3 and Example 4)>
Example 3 was used as test solution 1, Example 4 was used as test solution 2, and cucumber was used as a sample and immersed for 3 minutes. As test items, bactericidal power against general bacteria and coliforms was measured. The measurement results are as described in Table 17.

Table 17 shows that Example 3 and Example 4 have an equivalent bactericidal effect.

  Although the contents of the present invention have been specifically described with reference to the preferred embodiments, various modifications can be made by those skilled in the art based on the basic technical idea and teachings of the present invention. It is self-explanatory.

It is a photograph which shows the state of colon_bacillus | E._coli (equivalent to 1 ml of washing-out liquid) before test liquid spraying. It is a photograph which shows the state of colon_bacillus | E._coli (equivalent to 1 ml of washing-out liquid) after leaving test liquid for 3 minutes after spraying. It is a photograph which shows the state of colon_bacillus | E._coli (equivalent to 1 ml of washing-out liquid) after leaving to stand for 5 minutes after spraying a test liquid. It is a photograph which shows colon_bacillus | E._coli (equivalent to 1 ml of washing | cleaning liquid) after making it a test | inspection liquid for control (purified water) and leaving it for 5 minutes after spraying. It is a photograph which shows the state of colon_bacillus | E._coli (O157: H7) (equivalent to 1 ml of washing-out liquid) before test liquid spraying. It is a photograph which shows the state of colon_bacillus | E._coli (O157: H7) (equivalent to 1 ml of washing | cleaning liquid) after leaving to stand for 3 minutes after spraying a test liquid. It is a photograph which shows the state of colon_bacillus | E._coli (O157: H7) (equivalent to 1 ml of washing | cleaning liquid) after leaving for 5 minutes after spraying a test liquid. It is a photograph which shows colon_bacillus | E._coli (O157: H7) (equivalent to 1 ml of washing | cleaning liquid) after making it a test | inspection liquid with a control | contrast (purified water) and leaving it for 5 minutes. It is a photograph which shows the state of Staphylococcus aureus (equivalent to 1 ml of washing-out liquid) before test liquid spraying. It is a photograph which shows the state of Staphylococcus aureus (equivalent to 1 ml of washing-out liquid) after leaving to stand for 3 minutes after spraying a test liquid. It is a photograph which shows the state of Staphylococcus aureus (equivalent to 1 ml of washing solution) after leaving the test solution sprayed for 5 minutes. It is a photograph which shows the Staphylococcus aureus (equivalent to 1 ml of washing-out liquid) after leaving for 5 minutes after spraying by making control (purified water) into a test liquid.

Claims (3)

A bactericidal agent obtained by mixing citric acid, vinegar, and sodium hydrogen carbonate, having a PH of 2.25 or less,
The weight ratio of the citric acid, the vinegar, and the sodium bicarbonate is (16.00 to 37.33): 102.30: 0.454.
Fungicide. A bactericidal agent obtained by mixing citric acid, vinegar, and sodium bicarbonate, and having a PH of 2 or less,
The weight ratio of the citric acid, the vinegar, and the sodium bicarbonate is (16.00 to 37.33): 102.30: 0.454.
Fungicide. The disinfectant according to claim 1 or 2, wherein the citric acid satisfies a food additive standard .