JPH02131409A - Aqueous disinfection liquid for treatment of animal - Google Patents

Abstract

PURPOSE:To obtain a disinfection liquid for maintaining a dressing site for meat-collecting animals such as chicken, turkey, cattle and pig and for keeping the quality of the collected meat by using an organic acid such as aliphatic (hydroxy)carboxylic acid, a surfactant and optionally sodium hypochlorite as essential components. CONSTITUTION:The objective disinfection liquid has pH of 3. 0-5.0 and contains 0.01-0.1wt.% of an organic acid, 0.002-0.1wt. % of a surfactant and optionally sodium hypochlorite. The quality of collected meat can be kept in excellent state by immersing or washing the dressed animal meat with the disinfection liquid. The organic acid is e.g., 0.05wt.% of malic acid as exclusive acid, 0.05wt.% of lactic acid as exclusive acid or a mixture of malic acid, acetic acid, lactic acid and water at ratios of 25:30:25:20. The above disinfection liquid can be used also in a cooling step. For example, the characteristic odor of broiler meat is decreased and the deliciousness is improved by treating a carcass of broiler with the above disinfection liquid in a chiller tank.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is used to maintain sanitary slaughterhouses for meat animals such as chickens, turkeys, cows, and pigs, and to maintain a high quality of harvested meat. Second, it relates to an aqueous sterilizing solution used in the demolition process.

[Conventional technology and its issues]

The poultry meat and livestock processing industry has developed rapidly in recent years due to the increasing demand for animal protein.

Scale expansion and automation are being implemented to increase production volume, improve quality, and reduce processing costs. In these processing steps, what is important is that the final livestock meat and poultry meat be safe from a food hygiene standpoint and free from microbial contamination.

For example, at a poultry slaughterhouse, poultry is processed in the following steps.

The temperature of hot water in the general boiling process for defeathering and hair removal is 50°C.
-60°C, time is 30-120 seconds.

Before being immersed in hot water, poultry is contaminated with a variety of bacteria, including E. coli, and some of the poultry is contaminated with bacteria that can be harmful to humans, such as Salmonella and Campylobacter. For this reason, after the start of treatment, the number of bacteria in the hot water increases, resulting in cross-contamination of less contaminated edible birds, and furthermore, contamination of equipment in the treatment steps after defeathering and depilation.

Therefore, sterilization at the boiling stage, which is the initial process of poultry processing, is necessary as a method to reduce contamination during subsequent processes and to supply safe poultry meat free from microbial contamination. has arisen.

The need for this is increasing in the United States as well, and various considerations are being made (J
．． Food, Prot, vol. 49, No. 7
, P500-503.1986). In this method, after the chickens are slaughtered and dehaired, a new water tank is set up in which the chickens are immersed, and bacteria such as Salmonella are sterilized using an acetic acid aqueous solution. However, this method adds one new process to the current meat and poultry processing process, which increases equipment costs and increases the number of processing steps, resulting in high costs.
This is not the preferred method.

Further, cleaning after hollowing out is usually performed only with water. However, the hollowing process often results in new microbial contamination of the meat, which could result in a contaminated product.

[Means to solve the problem]

The inventors of the present invention have conducted extensive research into creating a sterilizing solution that is safe for human consumption and that imparts a sterilizing effect to the hot water itself through the currently widely used hot water soaking process.As a result, the inventors have found that a sufficient sterilizing effect can be achieved with an inexpensive composition. It was very successful.

In addition, although this was a preliminary experiment, it was found that using a sterilizing solution with the same composition as above as the cleaning solution used for cleaning after hollowing out was also effective in obtaining a clean product.

That is, the present invention relates to an aqueous sterilizing solution for animal treatment, which contains an organic acid in an aqueous sterilizing solution for dipping or washing for butchering for the purpose of collecting meat.

One organic acid alone is an aliphatic carboxylic acid excluding acetic acid,
Using aliphatic oxycarboxylic acids.

For example, only malic acid is about 0.05% by weight, and only lactic acid is 0.0% by weight.
5% by weight is used.

Furthermore, it is also effective for the sterilizing solution of the present invention to contain a mixture of two or more organic acids. For example, it is preferable to mix malic acid, acetic acid, lactic acid, and water in a ratio of 25:ao:25:20; The liquid has a pH of 4. 2 to 4.5 is optimal.

Furthermore, in the disinfectant solution of the present invention, a combination of an organic acid and a surfactant is also effective, and a combination of an organic acid and sodium hypochlorite is also effective. Combinations of organic acids, surfactants and sodium hypochlorite can also be used.

Furthermore, the present invention provides a method for sterilizing animal meat by washing animal meat, etc. that has been butchered for meat collection with a sterilizing liquid as defined above, and in particular, heating poultry meat in a sterilizing liquid as defined above. The present invention relates to a method for processing poultry, which involves soaking, soaking, and then dehairing.

The sterilizing solution of the present invention can be used in the boiling process. In addition, it can also be used in the cooling process, by placing it in a cooling tank (chiller tank) or
Alternatively, the present invention may be used in a separate tank after cooling. In a cooling tank, for example, 10 minutes at pH 4.5, 30 minutes at pH 5.5.
Process for 5-60 minutes. If you use a separate tank, the pH
Process at 5-5.5 for 30-50 seconds.

The present invention, carried out in the cooling process, particularly in a chiller tank, has the advantage of increasing the umami taste of the meat pieces. Originally, broiler carcasses have a characteristic odor of chicken meat, but the addition of organic acids reduces this characteristic odor, and this effect is proportional to the soaking time and the amount added. As the soaking time increases and the amount added increases, the unique odor disappears, and when the concentration is further increased, it becomes an acid ingredient unique to organic acids. In addition, as the immersion time becomes longer and the pH becomes lower, the color tone immediately after immersion becomes more vivid compared to when nothing is done, and after 24 hours after immersion, the gloss still remains and the appearance of mucus is extremely low. few. Moreover, the aroma and taste are clearly different compared to conventional products, and the aroma and taste have changed to be more favorable.

The sterilizing solution of the present invention is used in the process of butchering poultry and animals for food, and is used, for example, in the hot water immersion process prior to the hair removal process of poultry.

The organic acids used in the present invention are preferably aliphatic carboxylic acids and aliphatic oxycarboxylic acids, and suitable examples include acetic acid, propionic acid, lactic acid, citric acid, tartaric acid, gluconic acid, malic acid, etc. Salt is also fine.

Preferred are acetic acid, lactic acid, and malic acid, which are officially approved as food additives in terms of economy, bactericidal effect, and safety.

Examples of surfactants include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester,
Examples include propylene glycol fatty acid ester.

From the standpoint of safety, sucrose fatty acid esters with a high HLB, which are officially approved as food additives, are preferred.

In the case of poultry processing, when a bird with feathers is immersed in hot water, which is one of the processing steps, the surface tension of the feathers prevents the organic acids from penetrating the entire bird and the surface of the skin, resulting in a sufficient effect. However, by adding a surfactant, it is possible to have the effect of permeating the organic acid to the entire poultry and the surface of the skin in a short period of time. The amount added may be the minimum amount that provides sufficient penetration power from an economical standpoint. The amount may vary slightly depending on the type of surfactant, but it is usually 0.
002 to 0.1% (weight%, the same applies hereinafter), preferably 0
．． 0.005 to 0.1%.

The amount of organic acid may be the minimum amount that provides a sufficient bactericidal effect. It is possible to add a large amount of organic acid, but this increases the unit price and may reduce the flavor of the meat. It is usually about 0.01 to 0.1%, preferably about 0.1%.

The lower the pH of the sterilization solution containing organic acids and surfactants during the processing process, the better the sterilization effect will be.
It is preferable to set H3.0 to 5.0. More preferably, the pH is 4.0 to 4.6.

The sterilizing solution of the present invention was found to be sufficiently effective in sterilizing bacteria such as Salmonella, Cambylobacter, and Escherichia coli adhering to poultry in a soaking tank in which poultry with feathers is processed.

By using the sterilizing solution of the present invention in the processing steps of livestock meat and poultry slaughterhouses, it is possible to produce livestock meat and poultry meat that are free from microbial contamination and are safe from a food hygiene perspective.

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Acetic acid and lactic acid were added to hot water in a poultry slaughterhouse soaking tank, and p
i{4. 47 composition solutions were prepared. At this time, the total concentration of acid was 0.1%. A predetermined concentration of surfactant DK monoester F140 (manufactured by Daiichi Kogyo Seiyaku) was added to this prepared solution to prepare a solution.

After placing 50 μl of the above-mentioned preparation on the feathers of a broiler chicken approximately 8 to 9 cm long to form a sphere, the time required for the sphere to collapse and for the liquid to begin to penetrate into the feathers was measured.

The results are shown in Figure 1.

Surfactant 0. 001% addition was no different from no addition. However, by adding 0.01% or more, the pH increases to 4. The composition solution No. 47 was sufficiently penetrated.

Example 2 The pH 4.0 prepared in Example 1. [lK-
A composition liquid containing 0.05% of ester F140 was prepared.

The pH of this final composition was 4.47.

Pour 9.9rd of the above composition solution into an 18φ test tube at 53°C in advance.
The E. coli suspension (IFO-3301.
10'/mi') 0. After adding 1- and holding at 53°C for 60 seconds and 120 seconds, test solution 1- was immediately poured into Trypto Soya agar medium and cultured at 37°C for 48 hours.
The number of bacteria was measured.

Meanwhile, add 9.9ml of sterile distilled water to an 18φ test tube! Put in 5
The mixture was kept warm at 3°C, 0.1 part of the Escherichia coli suspension was added in the same manner, and the mixture was held at 53°C for 60 and 120 seconds, followed by the same treatment and the number of bacteria in the blank was measured.

In addition, 0.05% of the surfactant Dκ monoester F140
A test to confirm the effectiveness of the aqueous solution was also conducted under the same conditions as above.

The results are shown in Table 1.

Table 1 Sterilizing effect of various preparations Distilled water and 0.05% aqueous solution of OK-ester F140 have no bactericidal ability against Escherichia coli.
The composition liquid was recognized to have bactericidal power, and E. coli was completely killed by treatment for 120 seconds.

Example 3 Boiling water after use in a poultry slaughterhouse was sterilized under high pressure, and various organic acids and surfactant OK-Esteno Kano 140 were added to make it p
The bactericidal effect of the composition prepared around H 4 and 5 on chicken feathers contaminated with Salmonella bacteria was investigated.

Chicken feathers tied together with 3 to 4 threads contain 48% salmonella bacteria.
A 10-4 dilution of the bouillon culture solution, which had been cultured for a period of time, with physiological saline was applied and dried at room temperature for 3 days to prepare salmonella-contaminated feathers.

pH6. DK- is added to the boiling water after use at 95 poultry slaughterhouses.
Add 0.03% of ester F140 and 0.06% of acetic acid to adjust the pH to 4. 70, and add lactic acid to this solution to 0.
．． 05% or 0.05% malic acid, pH 4
, 38 and pH 4. 43 and 200-
Prepared separately.

The contaminated feathers were immersed in two types of composition solutions kept at 55°C, and the results were evaluated immediately after immersion, after 30 seconds, after 60 seconds, after 90 seconds, and after 12 seconds.
After 0 seconds, the number of Salmonella bacteria per unit in the composition solution and the presence or absence of Salmonella bacteria on the feathers were examined. The presence or absence of Salmonella bacteria on the feathers was determined by treating the feathers with physiological saline, adding the saline to an agar medium, and determining the presence or absence of colonies. The results are shown in Table 2.

The number of bacteria in the composition liquid was 0, and the bactericidal effect of the composition liquid was recognized. In addition, the bactericidal effect on bacteria adhering to feathers was observed after 30 or 90 seconds of immersion.

Comparative Example 1 In this comparative example, unlike Example 3, it is OK for boiling water.
- Only organic acid was added without adding ester F140. The amounts of acetic acid, lactic acid, and malic acid added were the same as in Example 3, and the two composition solutions were each added at 200 mj! Prepared separately.

Contaminated feathers were prepared in the same manner as in Example 3, and the bactericidal efficacy of the prepared composition solution was examined. The results are shown in Table 3.

The number of bacteria in the composition solution was lower than that in the control group, which was soaked in boiling water alone, indicating that the composition solution had a bactericidal effect. The bactericidal effect on feather-adhering bacteria was observed after 120 seconds of immersion, but it took longer than 30 seconds and 90 seconds in Example 3.

Example 4 A 48-hour Brucella culture of Campylobacter was diluted to 10-3 with physiological saline and applied to chicken feathers in the same manner as in Example 3 to prepare Campylobacter-contaminated feathers.

Add surfactant OK-Ester F to boiling water in the same manner as in Example 3.
After adding 0.03% of 140, 0.06% of acetic acid was added,
Additionally, add 0.05% lactic acid or 0.05% malic acid.
200 ml of each of the two added composition solutions was prepared. The pH of each composition solution is 4. 38, 4. It was 39. The bactericidal effects of these two compositions on Campylobacter-contaminated feathers were investigated. The results are shown in Table 4.

The number of bacteria in the composition liquid was lower than that in the control group without the addition of organic acid, indicating that the composition liquid had a bactericidal effect. Furthermore, the bactericidal effect on bacteria adhering to feathers was observed after 30 or 90 seconds of immersion.

Comparative Example 2 In this comparative example, unlike Example 4, DK was added to the soaking water.
- Only organic acid was added without adding ester F140. The amounts of acetic acid, lactic acid, and malic acid added were the same as in Example 4, and two types of composition solutions were prepared, each containing 200 ml of each. Contaminated feathers were prepared in the same manner as in Example 4, and the bactericidal efficacy of the prepared composition solution was examined. The results are shown in Table 5.

The number of bacteria in the composition solution was lower than that in the control group, which was soaked in boiling water alone, indicating that the composition solution had a bactericidal effect. However, a sufficient bactericidal effect against feather-adhering bacteria was not observed.

From the results of Example 3 and Comparative Example 1 and Example 4 and Comparative Example 2, the bactericidal effect of organic acids on bacterially contaminated feathers was demonstrated in a short time and was enhanced by adding the surfactant OK-Ester F140. It turned out that it would be done. This is because, as shown in the results of Example 2, the addition of a surfactant increases the permeability to feathers.

Example 5 4,300 F of groundwater was placed in a 5 m 3 stainless steel poultry slaughterhouse soaking tank, and 1.29 kg of surfactant DK-Esteno Kano 140 (Daiichi Kogyo Seiyaku) was added and dissolved with stirring. . Meanwhile, 3 kg of acetic acid, 2.9 kg of 90% lactic acid.
8 kg, OL-malic acid 2. 5kg and 1.7kg of water
A uniformly dissolved solution of 7.57β was added to the boiling tank and stirred uniformly. At this time, the pH of the soaking tank was 4.2.
Met. The temperature of the hot water in the boiling tank was set at 60°C, and the exsanguinated slaughtered bird was immersed for 60 seconds. After soaking, the feathers were removed, and a 5 cm x 5 cm surface of the carcass chest was thoroughly wiped with sterile gauze measuring 1 Q cm x 1 Q cm. Next, the 5 cm x 5 cm surface of the hollowed out carcass chest was thoroughly wiped with the same sterile gauze. The surface of the carcass chest after washing was treated in the same manner. Next, as a cooling cleaning tank, a stainless steel tank with 1200β
Beta groundwater was added and cooled to 5°C. Add to this 840 mjl of 12% sodium hypochlorite! I put it in. pH is 9
．． It was 18. On the other hand, 30 g of acetic acid, 90% OL = 27.8 g of lactic acid SDL - 25 g of malic acid and 17.8 g of water. 2g
50 mj2 of a uniformly dissolved solution was added to the above solution and stirred. The pH was 5.0.

The chicken carcass after being gutted and washed was immersed in this tank for 1 minute.

After soaking, the surface of the carcass chest 5cm x 5cm is lQcmxlQc.
Wipe thoroughly with sterile gauze. The wiped gauze was placed in an Erlenmeyer flask containing 100 yd of sterile physiological saline and shaken to extract bacteria adhering to the case. The extract was poured onto Tryptoso or agar medium, cultured at 37°C for 48 hours, and the number of common bacteria produced was measured. The results are shown in Table 6.

Table 6 The liquid in the cooling cleaning tank is sodium hypochlorite.
Sterilization effect when treated with an aqueous solution consisting of acetic acid, lactic acid, and malic acid The carcass was treated in the same manner as in Example 5, and the number of general bacteria on the surface of the chicken carcass after each step was measured. The results are shown in Table 7.

Table 7 Bactericidal effect when the liquid in the cooling cleaning tank is treated with an aqueous solution of sodium hypochlorite; the number of bacteria is several 2 per 1 cm2 of the surface of the carcass chest; the feathers on the carcass chest after exsanguination Tear off, body surface 5cm x 5c
Bacteria were extracted using sterile gauze measuring 1Qcm x 1Qcm.

Comparative Example 3 The experimental conditions for the crushing tank were the same as in Example 5, and the conditions for the cooling and cleaning tank were 5°C. 840 m7 of 12% sodium hypochlorite was added to 1000 β groundwater! I put only.

pH was 9.18. Under these experimental conditions, the number of bacteria was 2 per 1 cm of the surface of the carcass's chest. Feathers were plucked from the chest of the carcass after exsanguination, and the number of bacteria was 5 cm x 5 cm on the body surface of the chicken under these experimental conditions.
Bacteria were extracted using 1Qcm x 10cm sterile gauze.

Comparative Example 4 The experimental conditions of the hot water tank were the same as those of Example 5, and the conditions of the cooling washing tank were 30 g of acetic acid, 90% OL = 27.8 g of lactic acid, OL.
-25 g of malic acid and 17 g of water. Add 2 g and uniformly dissolve 50 m of the solution in 5°C groundwater iooo I! It was assumed that it was placed in pH was 2.80. A chicken carcass was treated in the same manner as in Example 5 under these experimental conditions, and the number of general bacteria on the surface of the chicken carcass after each step was measured.

The results are shown in Table 8.

Table 8 Sterilization effect when the liquid in the cooling cleaning tank is treated with an aqueous solution consisting of acetic acid, lactic acid, and malic acid.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between surfactant concentration and permeation time for feathers. The number of bacteria is the number per 1 cm of the carcass's thorax surface; After exsanguination, the feathers of the carcass's thorax are plucked and
Bacteria were extracted using 10 cm×10 cm sterile gauze.

Claims (1)

[Scope of Claims] 1. An aqueous sterilizing solution for animal treatment, which is an aqueous sterilizing solution for dipping or washing for butchering for the purpose of meat collection, the sterilizing solution containing an organic acid. 2. The aqueous disinfectant solution for animal treatment according to claim 1, further comprising a surfactant. 3 The surfactant concentration in the aqueous sterilizing solution is 0.002 to 0.
The aqueous sterilizing solution for animal treatment according to claim 2, which contains 1% by weight. 4. The aqueous disinfectant solution for animal treatment according to claim 1, wherein the organic acid is one or a mixture of two or more of aliphatic carboxylic acids and aliphatic oxycarboxylic acids. 5. The aqueous disinfectant solution for animal treatment according to claim 1, containing 0.01 to 0.1% by weight of an organic acid. 6. The aqueous disinfectant solution for animal treatment according to claim 2, containing 0.002 to 0.1% by weight of a surfactant and 0.01 to 0.1% by weight of an organic acid. 7. The aqueous sterilizing solution for animal treatment according to claim 1, which has a pH of 3.0 to 5.0. 8 Claim 1 or 2 further comprising sodium hypochlorite
The aqueous disinfectant solution for animal treatment described above. 9. A method for sterilizing animal meat, which involves washing animal meat, etc. that has been butchered for meat collection with a sterilizing solution as defined in claim 1. 10. A method of treating a piece of meat with the sterilizing solution defined in claim 1 in a hot water soaking step and/or a cooling step. 11. Meat pieces to which an organic acid is attached obtained by the method according to claim 9. 12. The piece of meat according to claim 11, wherein the piece of meat is poultry meat.