NL2004778C2 - Decontamination process of contaminated food products. - Google Patents

Decontamination process of contaminated food products. Download PDF

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Publication number
NL2004778C2
NL2004778C2 NL2004778A NL2004778A NL2004778C2 NL 2004778 C2 NL2004778 C2 NL 2004778C2 NL 2004778 A NL2004778 A NL 2004778A NL 2004778 A NL2004778 A NL 2004778A NL 2004778 C2 NL2004778 C2 NL 2004778C2
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Netherlands
Prior art keywords
food products
hydrogen peroxide
aqueous
calcium hydroxide
food
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NL2004778A
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Dutch (nl)
Inventor
Jan Gert Kate
Petrus Rimke Visser
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Hfp Ingredia Nts B V
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Priority to NL2004778A priority Critical patent/NL2004778C2/en
Priority to PCT/NL2011/050380 priority patent/WO2011149355A1/en
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Publication of NL2004778C2 publication Critical patent/NL2004778C2/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Description

P91300NL00
Title: Decontamination process of contaminated food products
The invention is directed to the process for the decontamination of contaminated food products, in particular surface contaminated food products, in particular food products of animal origin.
Decontamination is an important process for improving hygiene of 5 food products of either plant or animal origin and in reducing carcass spoilage. The major cause of spoilage is due to accumulation of microorganisms, in particular bacteria. Of the animal carcasses processed for food products, poultry carcasses have been found to have the highest accumulation of bacterial loading, which is mainly due to the way the animals are processed.
10 Decontamination of animal carcasses involves the application of a substance at a specific step during the slaughter process in order to reduce the microbial contamination. Article 3(2) of Regulation 853/2004 of the European Parliament and Council specifies hygiene rules for foods of animal origin. The authorization of the use of any substance, other than water, to remove surface 15 contamination from food products of animal origin, requires that it be approved in accordance with this regulation.
The European Food and Safety Authority (EFSA) has issued a guidance document (EFSA, 2006) which points out major components and data required to demonstrate that a substance intended to be used for the removing 20 microbes from the surface of food products of animal origin is safe and efficacious. Three main points to consider in determining the suitability of a substance are the safety of the substance, whether use of the substance would cause antimicrobial resistance and efficacy. A further consideration is the environmental impact of such substances when discharged and whether they 25 pose an environmental risk.
The use of substance(s) for decontamination treatments is regarded by the Scientific Panel on Biological Hazards (BIOHAZ) to be efficacious when reduction in numbers of pathogenic target bacteria is statistically significant 2 when compared to the control (e.g. water). Further that this reduction also causes a reduction of related human illness (EFSA, 2008a).
Although no approvals have been currently granted within the EU, countries such as USA, Australia and Canada have permitted a range of 5 substances to be used as antimicrobial agents. The following are a few examples.
Aqueous chlorine, or more sodium hypochlorite solutions are widely used in the treatment of food products, in particular carcasses. However, it becomes less effective in alkaline conditions and in the presence of high levels 10 of organic material. Chlorine dioxide is more effective than aqueous chlorine in removing microorganisms from poultry carcasses and does not have the same disadvantages. Further it is also less reactive with organic compounds such as fatty acids and their esters (“Handbook of food preservation”, edited by M. Shafiur Rahman, Marcel Dekker Inc., 2007). However, the use of antimicrobial 15 substances containing chlorine can lead the formation of chloro-organic compounds, several of which are persistent, bioaccumulable or carcinogenic.
Peroxyacids is a substance commonly used for treating a range of food products including bovine and poultry carcasses. In particular, using a combination of peroxyacids with a low concentration of 25 to 40 ppm in chiller 20 water was shown to be effective against microbes. This substance is a preferred alternative to antimicrobial agents comprising chlorine due to their good stability in the presence of organic material and that it decomposes to environmentally by-products (“Antimocrobials in food, 3rd edition”, P. Michael Davidson, John Nikolaos Sofos,Alfred Larry Branen, 2005). One of the main 25 disadvantages of peroxyacids is their high rate of hydrolysis during storage at room temperature which leads to a loss in their effectiveness as antimicrobial agents.
Inorganic phosphates, hydrogen peroxide and ozone are also used in the surface decontamination of food products and in particular carcasses.
30 Trisodium phosphate is a substance officially accepted and widely used for 3 decontaminating poultry carcases, since it does not perceptibly alter the food product. Typical concentrations used are from 10-12 % in aqueous solutions (“Handbook of food preservation”, edited by M. Shafiur Rahman, Marcel Dekker Inc., 2007). However, there are concerns associated with discharging 5 phosphorous compounds in the environment, as this can lead to algal blooms and disturbance of aquatic environments.
Washing carcasses with ozonated water does not cause visual defects or changes in sensory properties, such as flavour, in the treated products. However, the reduction in microorganisms is poor and it does not extend the 10 shelf life (“Handbook of food preservation”, edited by M. Shafiur Rahman, Marcel Dekker Inc., 2007).
Hydrogen peroxide is known as a very effective against a wide range of microbes and is a safe means of decontamination for food products. The minimum effective dose for poultry being 0.5 % (v/v) in water. At this 15 concentration, a temporary bleaching and bloating of the carcasses is observed (“Handbook of food preservation”, edited by M. Shafiur Rahman, Marcel Dekker Inc., 2007). Typically concentrations used are 3 % hydrogen peroxide.
In a recent paper by H.S. Lillard and J. E. Thomson (Journal of food Science, 48, pages 125-126, 2006), it was reported that hydrogen peroxide 20 concentrations of up 12,000 ppm was required to significantly reduce microbes on poultry carcasses. The carcasses were bleached and bloated using this treatment.
US-A-4 683 618 describes a method of removing bacteria from poultry carcasses by deluging with water, spraying with an atomized high 25 velocity solution of baking soda and water, deluging with water again, then spraying with an atomized high velocity solution of baking soda and water again, followed by spraying with an atomized mist of 3% hydrogen peroxide and lastly deluging with water.
US-A-5 264 229 describes a process for reducing bacterial count of 30 an animal based food product and increasing the shelf thereof by introducing 4 hydrogen peroxide and surface active agents into the chiller water to wash off bacteria on the surface of the food product. The agents described are alkylaryl sulfonates, sulfates, sulfonates of oils and fatty acids, sulphate of alcohols and sulfosuccinates.
5 US-A-5 208 057 describes a process for butchering and disinfecting fowl, wherein said fowl is treated with water comprising of a bromide and an antioxidant selected from a list including hydrogen peroxide.
The decontamination of chicken carcases with a hydrogen peroxide solution stabilized with glycerol was studied by C. L. Wagenaar and J. M. A.
10 Snijders (International Journal of Food Microbiology, 91, pages 205-208, 2004). They reported that a 3 % w/w solution was more effective in reducing colonisation of microbes than lower concentrations and that the appearance and “bloom” of the carcasses were unaffected by the treatments.
The use of a mixture comprising peroxyacetic acid, octanoic acid, 15 acetic acid, hydrogen peroxide, peroxyoctanoic acid and 1-hydroxyethylidene-1,1-diphosphonic acid has been approved for the use as an antimicrobial agent in treating carcasses in the USA (see Code of Federal Regulations - Title 21: Food and Drugs, Part 173 - Secondary Direct Food Additives Permitted in Food For Human Consumption, Subpart D - Specific Usage Additives, § 20 173.370 Peroxyacids). For the treatment of poultry carcasses, the maximum concentrations in the antimicrobial mixture for peroxyacids is 220 ppm as peroxyacetic acid, hydrogen peroxide is 110 ppm and l-hydroxyethylidene-1,1-diphosphonic acid (HEDP) is 13 ppm. The disadvantages of this mixture are that it is a complex mixture comprising more than two components and the 25 short shelf life of the antimicrobial agent due to the instability of the peroxyacids.
The present invention relates to the use of an improved process which is very simple, effective and efficient for the decontamination of food products.
5
The invention accordingly is directed to a process for the decontamination of contaminated food products, comprising applying an aqueous antimicrobial solution to the surface of the food products, wherein said aqueous antimicrobial solution comprises an oxidant and an alkaline 5 compound. Thus, the present invention uses a combination of an oxidizing agent and an alkaline component. The two products combined create a synergistic effect whereby very fast decontamination, e.g. in a matter of seconds, of the environment can be obtained. Because the present invention provides a very effective decontamination, microbial activity of the 10 decontaminated products is very low, as reflected by a low plate count. Thus improved shelf life of the decontaminated products is obtained, which is an important benefit of the present invention.
Preferably the oxidant is an oxygen radical forming molecule, in particular hydrogen peroxide or ozone and more preferably hydrogen peroxide. 15 The alkaline compound is selected from the group comprising of calcium hydroxide, sodium hydroxide or potassium hydroxide, and preferably is calcium hydroxide.
In a preferred embodiment, the aqueous antimicrobial solution comprises a hydrogen peroxide concentration from about 300 to 2500 ppm (all 20 amounts mentioned herein are by weight, unless specified otherwise). The calcium hydroxide concentration is preferably from 0.1 to 1.0 wt.%, more preferably 0.15-0.25 wt.%. The pH of the resulting solution is preferably from 10 to 12.
Optionally, after the application of the solution in accordance with 25 the invention an aqueous solution comprising an acid, such as lactic acid is applied to the surface of said food products to neutralize the antimicrobial solution.
Preferably, the surface of the contaminated food products is then rinsed with water.
6
Appropriate methods of applying the aqueous solutions to the surface of the food product include dipping, immersion, spraying, foaming and gelling. In a preferred method, the food products are dipped in the aqueous solutions for 4 minutes or less, more preferably 2 minutes or less and even 5 more preferably 1 minute or less. Surprisingly very good results have been obtained on dipping the food products for about 10 seconds. The temperature of the solution is generally no greater than 40 °C, preferably it is around carcass temperature (35 to 40 °C).
Alternatively, the aqueous solution is sprayed onto the surface of the 10 food product. Parameters such as pressure, temperature and duration affect how efficiently the microorganisms are removed from the surface of the food product. Spray pressure is important because it may affect how much contamination is mechanically removed. The minimum spray pressure can be as low as 25 psi, however more effective results can be obtained due to the 15 mechanical action of the spray on the surface of the food product at pressures greater than 50, 100, 150 psi and more preferably the spray pressure is greater than about 200 psi.
Typically spray action is best at a temperature of around 35-45 °C, e.g. about 40 °C. However if increased spray pressures are used, then the 20 solutions can be applied at a lower temperature and still remain effective in removing the microorganisms.
Effective spray duration is at least 10 seconds, while improved effectiveness can be achieved by spray duration of about 30 seconds.
Surprisingly we have found that a microbial total plate count is 25 reduced to a value of less than 103 per gram product and may be even as small as zero. The invention is effective for all relevant microorganisms, in particular to enterobacteria, such as salmonella, camphilobacter, etc.
As used herein, the phrase “food products” refers to all types of animals and plants, wherein the forms of the animal, include the carcass, 30 muscle, fat, organs, skin, bones and body fluids and like components that form 7 the animal. Animals suitable to be processed for food products include poultry, mammals, fishes, reptiles, amphibians, snails, clams, crustaceans, or other edible forms of seafood. Plants suitable to be processed for food products include fruits, vegetables and edible fungus. As used herein, the term “carcass” 5 refers to a sacrificed animal prepared or being prepared for harvesting or recovering of food products of animal origin. The carcass can be processed further, such as skinned, headless, or the like.
As used herein, the term “microorganism” refers to any noncellular or unicellular (including colonial) organism. Microorganisms include all 10 prokaryotes. Microorganisms include bacteria (including cyanobacteria), lichens, fungi, protozoa, virinos, viroids, viruses, phages, and some algae. As used herein, the term “microbe” is synonymous with microorganism.
The process according to the invention has been found to be suitable for the decontamination of food products, particularly poultry and food 15 processing apparatuses.
The invention is now elucidated on the basis of several examples, which are not intended to limit the scope of the invention.
Examples 20 Normal chicken pieces, consisting of breast fillets and thighs were purchased from a supermarket and stored at room temperature for five days so as to obtain a high contamination. An antimicrobial solution was prepared comprising of 2 gram calcium hydroxide and 5 ml of 50 % hydrogen peroxide in 1 liter of water. The chicken pieces were dipped in the antimicrobial solution 25 for different durations ranging from 10 sec to 1, 2 and 4 min respectively. The temperature of the antimicrobial solution was 35 °C.
Hygicult agar slides were contacted with the chicken pieces and then incubated at 28 °C for three days. The incubated slides were then compared to the model chart to determine the microorganism density. The results are 30 provided in table 1 below.
8
Table 1. Microorganism density for chicken fillets and thighs following antimicrobial treatment
Treatment Chicken Fillet N/cm2 Chicken Thighs N/cm2
Untreated 80 100 10 sec 0 1 1 min 0 0 2 min 0 0 4 min 0 0
Treatment times of 10 sec and 1 min resulted in no discolouration of 5 the chicken pieces.
Treatment times of 2 and 4 min resulted in a slimy layer on the surface of the chicken pieces. Following incubation for five days, still no microorganism growth was observed.

Claims (11)

1. Een werkwijze voor de decontaminatie van gecontamineerde voedingsproducten, omvattende het aanbrengen van een waterige antimicrobiële oplossing op het oppervlak van de genoemde voedingsproducten, waarbij de genoemde waterige antimicrobiële oplossing 5 een oxidatiemiddel en een basische verbinding omvat.A method for the decontamination of contaminated food products, comprising applying an aqueous antimicrobial solution to the surface of said food products, wherein said aqueous antimicrobial solution comprises an oxidizing agent and a basic compound. 2. Een werkwijze volgens conclusie 1, waarbij het genoemde oxidatiemiddel waterstofperoxide of ozon, bij voorkeur waterstofperoxide is.A method according to claim 1, wherein said oxidizing agent is hydrogen peroxide or ozone, preferably hydrogen peroxide. 3. Een werkwijze volgens één der voorgaande conclusies, waarbij de waterstofperoxideconcentratie van ongeveer 300 tot en met 2500 ppm is.A method according to any one of the preceding claims, wherein the hydrogen peroxide concentration is from about 300 to 2500 ppm. 4. Een werkwijze volgens één der voorgaande conclusies, waarbij de genoemde basische verbinding wordt gekozen uit de groep omvattende 15 calciumhydroxide, natriumhydroxide of kaliumhydroxide, bij voorkeur calciumhydroxide.4. A method according to any one of the preceding claims, wherein said basic compound is selected from the group comprising calcium hydroxide, sodium hydroxide or potassium hydroxide, preferably calcium hydroxide. 5. Een werkwijze volgens één der voorgaande conclusies, waarbij de calciumhydroxideconcentratie van 0,1 - 1,0 gew.% is. 20A method according to any one of the preceding claims, wherein the calcium hydroxide concentration is from 0.1 to 1.0% by weight. 20 6. Een werkwijze volgens één der voorgaande conclusies, waarbij de pH-waarde van de waterige antimicrobiële oplossing 10 — 12 is.A method according to any one of the preceding claims, wherein the pH value of the aqueous antimicrobial solution is 10 to 12. 7. Een werkwijze volgens één der voorgaande conclusies, waarbij de 25 temperatuur van de waterige antimicrobiële oplossing 35 - 40 °C is.7. A method according to any one of the preceding claims, wherein the temperature of the aqueous antimicrobial solution is 35 - 40 ° C. 8. Een werkwijze volgens één der voorgaande conclusies, waarbij de waterige antimicrobiële oplossing wordt aangebracht gedurende 1-60 seconden.A method according to any one of the preceding claims, wherein the aqueous antimicrobial solution is applied for 1-60 seconds. 9. Een werkwijze volgens één der voorgaande conclusies, gevolgd door een stap waarbij een waterige oplossing die een zuur omvat, bij voorkeur melkzuur, op de genoemde voedingsproducten wordt aangebracht.A method according to any one of the preceding claims, followed by a step in which an aqueous solution comprising an acid, preferably lactic acid, is applied to said food products. 10. Een antimicrobieel product, omvattende een waterige oplossing van 10 een zuurstofradicaalproducent en een basische verbinding, waarbij het genoemde oxidatiemiddel waterstofperoxide of ozon, bij voorkeur waterstofperoxide is, waarbij de genoemde basische verbinding is gekozen uit de groep omvattende calciumhydroxide, natriumhydroxide en kaliumhydroxide, en bij voorkeur calciumhydroxide is, waarbij de concentratie 15 van het genoemde waterstofperoxide van ongeveer 300 tot en met 2500 ppm is en het genoemde calciumhydroxide 0,1 tot en met 1 gew.% is.10. An antimicrobial product comprising an aqueous solution of an oxygen radical producer and a basic compound, wherein said oxidizing agent is hydrogen peroxide or ozone, preferably hydrogen peroxide, said basic compound is selected from the group comprising calcium hydroxide, sodium hydroxide and potassium hydroxide, and is preferably calcium hydroxide, wherein the concentration of said hydrogen peroxide is from about 300 to 2500 ppm and said calcium hydroxide is 0.1 to 1% by weight. 11. Toepassing van een antimicrobieel product volgens conclusie 10 voor de decontaminatie van voedingsproducten en voedselverwerkingsinrichtingen.Use of an antimicrobial product according to claim 10 for the decontamination of food products and food processing devices.
NL2004778A 2010-05-28 2010-05-28 Decontamination process of contaminated food products. NL2004778C2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NL2004778A NL2004778C2 (en) 2010-05-28 2010-05-28 Decontamination process of contaminated food products.
PCT/NL2011/050380 WO2011149355A1 (en) 2010-05-28 2011-05-30 Decontamination of contaminated food products

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NL2004778A NL2004778C2 (en) 2010-05-28 2010-05-28 Decontamination process of contaminated food products.
NL2004778 2010-05-28

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US4683618A (en) 1986-07-28 1987-08-04 Brien Gerard T O Reduction of bacteria count on poultry being processed into food at a poultry processing plant
US5208057A (en) 1991-11-12 1993-05-04 Rohm And Haas Company Process for butchering and disinfecting fowl
US5264229A (en) 1992-04-20 1993-11-23 Degussa Corporation Shelf life extension for commercially processed poultry/fowl and seafood products using a specialized hydrogen peroxide
US5919507A (en) * 1997-10-02 1999-07-06 The Penn State Research Foundation Preservation compositions and methods for mushrooms
US7271137B2 (en) 2000-06-29 2007-09-18 Sandia Corporation Decontamination formulations for disinfection and sterilization
RU2207036C2 (en) 2001-06-18 2003-06-27 Федеральное государственное унитарное предприятие "Государственный научно-исследовательский институт "Кристалл" Method of decontamination of substances
US20080187600A1 (en) * 2002-02-11 2008-08-07 Paul Wegner Method of disinfecting food and food preparation areas
AR038521A1 (en) * 2002-02-15 2005-01-19 Univ Minnesota PROCESS TO IMPROVE THE QUALITY OF GRAINS AND SEEDS
CN101703452A (en) 2009-11-16 2010-05-12 吴燕飞 Disinfectant itching-relieving hand lotion and preparation method thereof

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