JPH10313839A - Sterilization and washing of perishable food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an effective method for sterilizing and washing perishable foods, designed to simultaneously conducting sterilizing and washing operations. SOLUTION: This method for sterilizing and washing perishable foods is to sterilize and wash such foods by the use of an aqueous solution of water- based chlorine dioxide and a washing solution containing an emulsifier, wherein the aqueous chlorine dioxide solution contains 5-200 ppm effective chlorine, the concentration of the emulsifier is 20-1,000 ppm, the sodium chloride concentration of the washing solution is 0-5 wt.%, and the sterilization and washing operations are conducted at -2 to 15 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to vegetables, fruits, fish,
The present invention relates to a sterilizing and cleaning method for simultaneously sterilizing and cleaning fresh food such as meat and under-picked vegetables.

[0002]

2. Description of the Related Art Sterilization and washing of fresh foods such as vegetables, fruits, fish, meat and the like is performed by sterilizing and cooling at 0 to 5 ° C. by adding hyposodium or ozone to water or diluted saline (0 to 3% by weight). It is common to wash with brine.

In recent years, a method of sterilizing and washing with acidic water generated by electrolysis of saline has been proposed in Japanese Patent Application Laid-Open Nos. 9-28364 and 9-104. On the other hand, aqueous chlorine dioxide is added to tap water in the United States, and its aqueous solution is widely used for sterilizing and cleaning fresh foods such as vegetables, fruits, fish, and meat.

[0004]

In recent years, pathogenic Escherichia coli O
Food poisoning due to -157 has occurred frequently and has become a major social problem. Therefore, although sterilization and cleaning of fresh foods are widely required, there is no effective method at present. In particular, vegetable foods have cilia on the surface or cuticle layers of organic lipids, and have strong water repellency and may not sufficiently come in contact with the bactericide, which causes washing residue. Further, in the case of animal foods, there is a possibility that the disinfectant may not be sufficiently contacted due to the water repellent action of fats and the like, which causes unwashed residue. On the other hand, the germicides currently used have a high oxidation-reduction potential (for example, ozone-2060 mV, chlorine-136).
(0 mV, strong acid water -1100 mV or more) Although it is a powerful bactericide, it is easily combined with organic substances such as proteins and fats in foods, has a short life, and does not have sufficient time to come into contact with microorganisms such as bacteria. Increasing the amount of the germicide is only consumed in the reaction with the organic matter, and the reaction product often adversely affects discoloration, smell, taste, and the like, and the reduction of microorganisms is limited. In addition, a high oxidation-reduction potential corrodes a device such as a washing machine, so that it is necessary to use a high-grade material, which causes an increase in equipment manufacturing costs.

[0005]

The method for sterilizing and cleaning fresh food according to the present invention comprises sterilizing and cleaning fresh food with a cleaning solution containing an aqueous solution of aqueous chlorine dioxide and an emulsifier. It is preferable that the aqueous chlorine dioxide aqueous solution contains 5-200 ppm as available chlorine. Further, the concentration of the emulsifier is 20 to 100.
It is preferably 0 ppm. Further, it is preferable to perform sterilization cleaning in a washing solution having a salt concentration of 0 to 5% by weight and a temperature range of -2 ° C to 15 ° C.

[0006] Further, it is preferable to perform a pre-treatment at the time of the sterilization washing. In the pretreatment, if the fresh food is a vegetable and the pickles are pickled underneath, an aqueous solution having a salt concentration of 5 to 10% by weight and a temperature range of 40 to 60 ° C are preferable. When the fresh food is a vegetable or a fruit, the salt concentration is 0.
An aqueous solution of ３3% by weight and a temperature range of 0-15 ° C. are preferred. Further, when the fresh food is an animal food, it is preferably an aqueous solution having a salt concentration of 1 to 7% by weight and a temperature range of 0 to 10C.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventors have found that, when an aqueous chlorine dioxide aqueous solution which does not react with organic substances but has sufficient bactericidal activity is brought into sufficient contact with bacteria in combination with a surfactant, it can be efficiently sterilized. discovered.

[0008] The use of a surfactant is a vegetable food being washed,
It is preferable for reducing the water repellency of animal food and improving the surface wetting. As the surfactant, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, which are recognized as emulsifiers in food additives, are suitable. These emulsifiers are oxidatively decomposed in a germicide having a high oxidation-reduction potential, and their effectiveness is often not long-lasting. In this regard, the inventors of the present application have found that the combined use of aqueous chlorine dioxide having a low oxidation-reduction potential and an emulsifier can exert an effect that cannot be achieved alone by a synergistic effect. I found something.

Aqueous chlorine dioxide aqueous solutions are commercially available,
For example, it can be supplied under the name PUROGENE (trade name) from Bioside International, Oklahoma, USA.

As an application method, an aqueous chlorine dioxide aqueous solution is diluted with clean water so that the available chlorine becomes 5 to 200 ppm, and the above-mentioned emulsifier is used alone or in a mixture of 20 to 10 ppm.
A cleaning solution is added by adding so as to be 00 ppm. The pH of the washing solution is preferably in a neutral to weakly acidic range. Preferred conditions for use of the washing solution include a salt concentration of about 0% for vegetables and fruits, and about 3% for fish and meat, and a temperature in the range of −2 ° C. to 15 ° C.

It is desirable that the food to be cleaned is dipped or sprayed in the cleaning liquid to bring the whole food into uniform contact. The longer the washing time, the better, but there are many restrictions on the work process.In this case, it is efficient to put the object in a plastic bag or the like with the washing liquid applied, spray it, and close the mouth to transport it. .

The concentration of aqueous chlorine dioxide is 5 pp available chlorine.
m or less, the bactericidal effect is insufficient.
Even if the concentration is increased, the effect is constant, and the object may be hurt instead. When the concentration of the emulsifier is 20 ppm or less, the effect of reducing the water repellency is insufficient, and when the concentration is 1000 ppm or more, the effect is constant even when the concentration is increased, and the foaming phenomenon occurs and the operation becomes difficult.

[0013] Fresh foods to be treated are often very dirty. In that case, it is effective to carry out preliminary cleaning before the sterilization cleaning to remove dirt. In particular, it is effective to perform pretreatment at a predetermined salt concentration and temperature. In addition, the present invention is also effective for sterilizing and cleaning vegetables that have been subjected to hot salt water treatment during the production of pickled vegetables.

Generally, in water, the oxidation-reduction potential is pH5
It is said that microorganisms are difficult to survive at 800 mV or more at pH 7 and 680 mV or more at pH 7. on the other hand,
The oxidation-reduction potential is 960 mmV or more at pH 5, pH 7
It is said that when the voltage exceeds 820 mV, oxidative decomposition of proteins and fats, corrosion of metal materials, and deterioration of synthetic resin are caused by oxygen generated by decomposition of water.

Since aqueous chlorine dioxide has a relatively low redox potential, it does not oxidize the emulsifier, oxidizes organic substances such as proteins and fats in foods, corrodes metallic materials, and deteriorates synthetic resin materials. Absent. Further, aqueous chlorine dioxide has a sufficient oxidation-reduction potential to kill microorganisms and is not otherwise consumed, so that the killing effect is sufficiently maintained.

On the other hand, fresh foods often have a water-repellent surface, and the surface is wrapped in air bubbles and cannot be contacted with a germicide.
Its bactericidal effect is halved. Even if an emulsifier is used to prevent this, conventional ozone having a high oxidation-reduction potential, such as ozone, sodium hypochlorite, or oxidized water, which is a conventional disinfectant, decomposes the emulsifier, so that there is no effect even when used. Was. In this regard,
Aqueous chlorine dioxide having a low oxidation-reduction potential can be used in combination with an emulsifier, and can exhibit a synergistic effect.

[0017]

Embodiments will be described below with reference to embodiments. In addition, the porogen is the above-mentioned PUROGENE. The emulsifier is a sorbitan fatty acid ester available from Kao Corporation under the trade name “Emazol Super L-10F”.

[Example 1] Pyrogen 20 ppm, p
At H7, the oxidation-reduction potential is 730 mV, at 20 ppm of porogen, and at pH 5, the oxidation-reduction potential is 820 mV.
V. Therefore, Pyrogen shows sufficient bactericidal activity and is inert to organic matter.

Measurement temperature, 25 ° C. Measurement device, manufactured by Toa Denpa Kogyo Co., Ltd. (Name) Digital pH meter HM-18B Electrode used Hp-105 / HS-205C

Example 2 Bacteria were extracted from contaminated soil, and finely cut (5 mm wide) sunny lettuce was immersed in the cultured contaminated water in order to uniformly adhere the bacteria to obtain a sample. 5g of this sample is 300cc
Immersed in a washing solution of 15 ° C. for 3 minutes, lightly drained, put in a homogenous bag (manufactured by Shimahisa Pharmaceutical Co., Ltd.), and placed in a
5 ° C.). The cleaning liquids having the compositions shown in Table 1 (10 types) were used.

The above sample was triturated in sterile diluting water so as to have a volume of 10 times, and 1 g of supernatant water was used as a test sample and diluted at each magnification. Numbers and E, coli
Was cultured for 24 hours and the number of general viable bacteria was 48 hours, and the number of bacteria was examined. Table 2 shows the sterilizing power of each cleaning solution. The bactericidal activity is represented by the number of bacteria, and the number of bacteria is an average value of three points out of five specimens, except for two points above and below.

[0022]

[Table 1]

[0023]

[Table 2]

[Example 3] Strawberries were immersed in the contaminated water obtained by extraction and culture in Example 1 at 25 ° C for 1 minute to uniformly adhere bacteria, thereby preparing a sample. One sample (about 10 g) was immersed in 300 cc of a washing solution at 15 ° C. for 3 minutes, lightly drained, placed in a homogenous bag (manufactured by Shimahisa Pharmaceutical Co., Ltd.), and allowed to stand at room temperature (25 ° C.) for 3 hours. The cleaning liquids shown in Table 3 (three types) were used.

The above sample was triturated with sterile diluted water in an amount of 3 times, and 1 g of supernatant water was used as a test sample and diluted at each magnification to a coliform group at 35 ° C. in a Petrifilm medium (manufactured by 3M Healthcare KK). Numbers and E, coli
Was cultured for 24 hours and the number of common bacteria was cultured for 48 hours, and the number of bacteria was examined. Table 4 shows the sterilizing power of each cleaning solution. The bactericidal power is represented by the number of bacteria, and the number of bacteria is an average value of three points out of five specimens, excluding two points above and below.

[0026]

[Table 3]

[0027]

[Table 4]

Example 4 1 g of contaminated water obtained by extraction and culture in Example 2 and 4 g of a washing solution (5-fold dilution) were put in a sterilized container, mixed, and allowed to stand at room temperature of 25 ° C. for 24 hours. Samples were used. The cleaning liquids shown in Table 5 (three types) were used. 1 g of each sample was grown on Petrifilm medium for 35
E. coli and E. coli were cultured at 24 ° C. for 24 hours, and general viable bacteria were cultured for 48 hours, and the number of bacteria was examined. Table 6 shows the sterilizing power of each cleaning solution. The bactericidal power is represented by the number of bacteria, and the number of bacteria is an average value of three points out of five specimens, excluding the upper and lower two points.

[0029]

[Table 5]

[0030]

[Table 6]

Example 5 Lettuce was cut into a size of about 3 cm × 3 cm, pre-washed with tap water at 15 ° C., 5 g was immersed in 300 cc of a washing solution at 15 ° C. for 3 minutes, lightly drained, and put into a homogenous bag. (5 types) left at room temperature (25 ° C.) for 24 hours as a sample.

The cleaning liquid having the composition shown in Table 7 was used.

The above sample was triturated with sterile dilution water in a volume of 10 times, and 1 g of supernatant water was used as a test sample, and diluted at each magnification with a Petri film medium (manufactured by 3M Healthcare Co., Ltd.) at 35 ° C. Group and E, coli
Were cultured for 24 hours, and the live bacteria were cultured for 48 hours, and the number of bacteria was examined. Table 8 shows the sterilizing power of each cleaning solution. The bactericidal activity is represented by the number of bacteria.

Further, lettuce was cut into a size of about 3 cm × 3 cm, and 5 g of the pre-washed tap water at 15 ° C. was added to 300 g.
The sample was immersed in a washing solution of cc at 15 ° C. for 3 minutes, lightly drained, placed in a homogenous bag, and left at room temperature (25 ° C.) for 48 hours to obtain a sample. The cleaning liquid having the composition shown in Table 7 (five types) was used. This sample was triturated with sterile dilution water in an amount 10 times larger, and 1 g of supernatant water was used as a sample.
Escherichia coli and E. coli were cultured at 35 ° C. in a Petrifilm medium (manufactured by 3M Healthcare Co., Ltd.) at 35 ° C. for 24 hours, and the live bacteria were cultured for 48 hours to determine the number of bacteria. Table 9 shows the sterilizing power of each cleaning solution. The bactericidal activity is represented by the number of bacteria, and the number of bacteria is 2
The average value of three points is used except for points.

The sample was left at room temperature for 24 hours.
Table 10 shows the results of inspection of the appearance after 48 hours.

[0036]

[Table 7]

[0037]

[Table 8]

[0038]

[Table 9]

[0039]

[Table 10]

[Example 6] Tuna fillets of about 4 cm x
The sample was cut into 3 cm × 0.5 cm, immersed in 500 cc of a washing solution (5 ° C.) for 1 minute, lightly drained, placed in a homogenous bag, and left in a refrigerator (10 ° C.) for 24 hours to obtain a sample. The cleaning liquid having the composition shown in Table 11 (5 types) was used.

The above sample was triturated in sterile diluting water in a volume of 10 times, and 1 g of supernatant water was used as a sample. Group and E, coli
Were cultured for 24 hours, and the live bacteria were cultured for 48 hours, and the number of bacteria was examined. Table 12 shows the sterilizing power of each cleaning solution. Bactericidal activity is represented by the number of bacteria. The number of bacteria is the average value of three points out of five specimens, excluding the upper and lower two points.

[0042]

[Table 11]

[0043]

[Table 12]

Example 7 Horse mackerel (fish with skin) was about 4 cm
The sample was cut into a size of 3 cm x 0.5 cm, immersed in 500 cc of a washing solution (5 ° C) for 1 minute, lightly drained, placed in a homogenous bag, and left in a refrigerator (10 ° C) for 24 hours to obtain a sample. The cleaning liquid having the composition shown in Table 13 (five types) was used.

The above sample was triturated with sterile dilution water in a volume of 10 times, and 1 g of supernatant water was used as a test sample, and each sample was diluted to each magnification with a Petri film medium (manufactured by 3M Healthcare Co., Ltd.) at 35 ° C. Group and E, coli
Were cultured for 24 hours, and the live bacteria were cultured for 48 hours, and the number of bacteria was examined. Table 14 shows the sterilizing power of each cleaning solution. Bactericidal activity is represented by the number of bacteria. The number of bacteria is the average value of three points out of five specimens, excluding the upper and lower two points.

[0046]

[Table 13]

[0047]

[Table 14]

Example 8 Beef was about 3 cm × 3 cm ×
Cut to 0.5cm, 500cc cleaning solution (5 ℃)
For 1 minute, lightly drained, placed in a homogenous bag, and left in a refrigerator (10 ° C.) for 24 hours to obtain a sample. The cleaning liquid has the composition shown in Table 15 (3 types)
It was used.

The above sample was triturated with sterile dilution water in a volume of 10-fold, and 1 g of supernatant water was used as a test sample, and diluted at each magnification with a Petri film medium (manufactured by 3M Healthcare KK) at 35 ° C. Group and E, coli
Were cultured for 24 hours, and the live bacteria were cultured for 48 hours, and the number of bacteria was examined. Table 16 shows the sterilizing power of each cleaning solution. Bactericidal activity is represented by the number of bacteria. The number of bacteria is the average value of three points out of five specimens, excluding the upper and lower two points.

[0050]

[Table 15]

[0051]

[Table 16]

[0052]

As described above, the present invention is constructed as described above, so that the sterilization and washing of fresh food can be performed significantly more effectively than in the prior art.

Claims (7)

[Claims] 1. A method of sterilizing and cleaning fresh food, wherein the fresh food is sterilized and washed with a washing liquid containing an aqueous solution of aqueous chlorine dioxide and an emulsifier. 2. The method according to claim 1, wherein the aqueous chlorine dioxide aqueous solution contains 5-200 ppm as available chlorine. 3. The method for sterilizing and cleaning fresh food according to claim 1, wherein the concentration of the emulsifier is 20 to 1000 ppm. 4. The method for sterilizing and washing fresh food according to claim 1, wherein the washing solution is sterilized and washed at a salt concentration of 0 to 5% by weight and in a temperature range of -2 ° C to 15 ° C. 5. The fresh food is a vegetable, and a salt concentration of 5-1.
The method for sterilizing and cleaning fresh food according to any one of claims 1 to 4, wherein the vegetables pretreated with a 0% by weight aqueous solution at a temperature of 40 to 60 ° C are sterilized and washed. 6. The fresh food according to claim 1, wherein the fresh food is vegetables or fruits, and the vegetables and fruits pre-washed in an aqueous solution having a salt concentration of 0 to 3% by weight and in a temperature range of 0 to 15 ° C. are sterilized and washed. Food sterilization cleaning method. 7. The fresh food according to claim 1, wherein the fresh food is an animal food, and the animal food pre-washed in an aqueous solution having a salt concentration of 1 to 7% by weight and in a temperature range of 0 to 10 ° C. is sterilized and washed. Food sterilization cleaning method.