NO317082B1 - Product for disinfection and preservation of fish, fish products, food and feed - Google Patents

Product for disinfection and preservation of fish, fish products, food and feed Download PDF

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NO317082B1
NO317082B1 NO20024501A NO20024501A NO317082B1 NO 317082 B1 NO317082 B1 NO 317082B1 NO 20024501 A NO20024501 A NO 20024501A NO 20024501 A NO20024501 A NO 20024501A NO 317082 B1 NO317082 B1 NO 317082B1
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ethanol
fish
kdf
weight
bacteria
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NO20024501D0 (en
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Henrik Høyvik
Tom Granli
Rune Christiansen
Jostein Braaten
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Norsk Hydro As
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Priority to AU2003263688A priority patent/AU2003263688A1/en
Priority to PCT/NO2003/000302 priority patent/WO2004026036A1/en
Priority to PE2003000945A priority patent/PE20040403A1/en
Publication of NO317082B1 publication Critical patent/NO317082B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation 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
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation 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
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation 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
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Animal Husbandry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Foreliggende oppfinnelse vedrører et vandig produkt for desinfisering og konservering av fisk,. fiskeprodukter, matvarer og for omfattende formiater og etanol, hvor nevnte formiat er kaliumdiformiat og mengde kaliumdiformiat er 1 - 25 vekt %, foretrukket 5-15 vekt %, og mengde etanol er 0,5 - 10 vekt %, foretrukket 1 - 5 vekt %. Løsningens pH er 3,5 - 4,5, foretrukket 4,0 - 4,5.The present invention relates to an aqueous product for disinfecting and preserving fish. fish products, foodstuffs and for extensive formates and ethanol, wherein said formate is potassium diformate and the amount of potassium diformate is 1 - 25% by weight, preferably 5-15% by weight, and the amount of ethanol is 0.5 - 10% by weight, preferably 1 - 5% by weight . The pH of the solution is 3.5 - 4.5, preferably 4.0 - 4.5.

Description

Produkt for desinfisering og konservering av fisk, fiskeprodukter, matvarer og for. Product for disinfecting and preserving fish, fish products, foodstuffs and forage.

Foreliggende oppfinnelse vedrører et produkt for desinfisering og konservering av fisk, fiskeprodukter, matvarer og for. The present invention relates to a product for disinfecting and preserving fish, fish products, foodstuffs and fodder.

Barker and Park, Applied and Environmental Microbiology, Apr. 2001, Vol. 67, No. 4, s. 1594-1600, beskriver dreping av Listeria monocytogenes ved kombinasjoner av etanol og organiske syrer. Løsningenes pH er foretrukket rundt 3, og for å oppnå nevnte pH tilsettes HC1 for å surgjøre løsningene. Tilsats av HC1 er en klar ulempe i mat- og foranvendelser. Tilsetning av HC1 kan også føre til korrosjon på utstyr. Mengdene av organiske syrer er lave i forhold til mengde etanol. Barker and Park, Applied and Environmental Microbiology, Apr. 2001, Vol. 67, No. 4, pp. 1594-1600, describes the killing of Listeria monocytogenes by combinations of ethanol and organic acids. The pH of the solutions is preferably around 3, and to achieve said pH, HC1 is added to acidify the solutions. Addition of HC1 is a clear disadvantage in food and preparation applications. Addition of HC1 can also lead to corrosion of equipment. The amounts of organic acids are low in relation to the amount of ethanol.

NO 313855 vedrører en fremgangsmåte for kjøling og konservering av fisk samt produkter fra fisk behandlet ifølge fremgangsmåten. Fisken utsettes for en kombinert behandling med et kjølemedium og et konserveringsmiddel, der behandlingen foregår i tanker eller containere. For å få den ønskede effekten er det her nødvendig å kjøle fisken, foretrukket ved hjelp av binær is, til temperaturer på 0 til -5 °C. NO 313855 relates to a method for cooling and preserving fish and products from fish processed according to the method. The fish is subjected to a combined treatment with a cooling medium and a preservative, where the treatment takes place in tanks or containers. In order to achieve the desired effect, it is necessary here to cool the fish, preferably using binary ice, to temperatures of 0 to -5 °C.

Hovedformålet med oppfinnelsen var å tilveiebringe et produkt som effektivt ville drepe og inhibere vekst av Listeria monocytogenes, Salmonella enteritidis, Bacillus cereus og Staphylococcus aureus subsp. aureus i fisk, fiskeprodukter, matvarer og for. The main purpose of the invention was to provide a product which would effectively kill and inhibit the growth of Listeria monocytogenes, Salmonella enteritidis, Bacillus cereus and Staphylococcus aureus subsp. aureus in fish, fish products, foodstuffs and fodder.

Et annet formål var at produktet skulle være akseptabelt i fiskeprodukter. Another purpose was that the product should be acceptable in fish products.

Et ytterligere formål var at produktet skulle forhindre mikrobiell vekst på prosessutstyr, kjøkkenoverflater etc. A further purpose was that the product should prevent microbial growth on processing equipment, kitchen surfaces etc.

Disse og andre formål med oppfinnelsen ble oppnådd med produktet som beskrevet nedenfor. Oppfinnelsen er ytterligere karakterisert ved patentkravene. These and other objects of the invention were achieved with the product as described below. The invention is further characterized by the patent claims.

Organiske syrer og etanol er kjent for å ha konserverende egenskaper, og det var ønskelig å kunne anvende disse forbindelsene uten å måtte tilsette ekstra syre for å justere pH til et ønsket nivå. Det ble funnet at kaliumdiformiat (KDF) ga den ønskede surgjøring, slik at det ikke ville være behov for å tilsette ekstra syre. Organic acids and ethanol are known to have preservative properties, and it was desirable to be able to use these compounds without having to add extra acid to adjust the pH to a desired level. It was found that potassium diformate (KDF) provided the desired acidification, so that there would be no need to add additional acid.

Ideen var så å kombinere kaliumdiformiat og etanol og anvende løsningen i overflatebehandling av fisk, fiskeprodukter, matvarer og for for å forhindre mikrobiell vekst. Nevnte løsning ville også være egnet for desinfisering av prosessutstyr og overflater på kjøkken og produksjonssteder. The idea was to combine potassium diformate and ethanol and use the solution in the surface treatment of fish, fish products, foodstuffs and to prevent microbial growth. Said solution would also be suitable for disinfecting process equipment and surfaces in kitchens and production sites.

Den effektive mengde kaliumdiformiat ble funnet å være i området 5-15 vekt %, og mengde etanol skulle være i området 1-5 vekt %, balansen var vann. I motsetning til det som læres i Barker et al, ble det funnet at produktet ville være effektivt selv ved pH 4,5, og at pH foretrukket skulle være i området 4,0 - 4,5. The effective amount of potassium diformate was found to be in the range of 5-15% by weight, and the amount of ethanol should be in the range of 1-5% by weight, the balance being water. Contrary to what is taught in Barker et al, it was found that the product would be effective even at pH 4.5, and that the pH should preferably be in the range of 4.0 - 4.5.

Den foreliggende oppfinnelse vil i sitt største omfang omfatte et produkt for desinfisering og konservering av fisk, fiskeprodukter, matvarer og for omfattende formiater og etanol, hvor nevnte formiat er kaliumdiformiat og mengde kaliumdiformiat er 1 - 25 vekt %, og mengde etanol er 0,5 - 10 vekt %, balansen er vann. Mengde kaliumdiformiat er foretrukket 5-15 vekt %, og mengde etanol er foretrukket 1-5 vekt %. Løsningens pH er 3,5 - 4,5, foretrukket 4,0 - 4,5. The present invention will, to its greatest extent, encompass a product for disinfecting and preserving fish, fish products, foodstuffs and for extensive formates and ethanol, where said formate is potassium diformate and the amount of potassium diformate is 1 - 25% by weight, and the amount of ethanol is 0.5 - 10% by weight, the balance is water. Amount of potassium diformate is preferably 5-15% by weight, and amount of ethanol is preferably 1-5% by weight. The pH of the solution is 3.5 - 4.5, preferably 4.0 - 4.5.

Oppfinnelsen beskrives nærmere i de følgende eksempler. Bakteriene og prøveløsningene som ble anvendt i Eksemplene 1 - 4 ble tillaget som beskrevet nedenfor. The invention is described in more detail in the following examples. The bacteria and test solutions used in Examples 1 - 4 were prepared as described below.

Tillaging av bakterier og prøveløsninger Preparation of bacteria and test solutions

Tabell 1 viser CCUG - nr., gram farging og dyrkningsbetingelser for bakteriene som ble anvendt i Eksemplene 1-4. Table 1 shows the CCUG no., gram staining and culture conditions for the bacteria that were used in Examples 1-4.

Inokulum ble tillaget fra bakterier dyrket på agarskåler, som ble fortynnet med fysiologisk saltvann og inokulert i en prøveløsning av KDF / etanol for å sikre en bakteriell konsentrasjon på IO<8> - IO<9> cfu/ml. Prøver på 100 fi\ av den inokulerte prøveløsningen ble tatt etter 1, 3, 5, 10 og 30 minutter og fortynnet 1:100 med fysiologisk saltvann. Prøvene ble fortynnet umiddelbart etter prøvetaking for å forhindre videre virkning av KDF på mikroorganismene. Drap i de forskjellige løsningene ble bestemt ved at en 10-folds fortynningsserie av prøveløsningene ble sådd ut på skåler. Inoculum was prepared from bacteria grown on agar plates, which were diluted with physiological saline and inoculated into a sample solution of KDF / ethanol to ensure a bacterial concentration of 10<8> - 10<9> cfu/ml. Samples of 100 µl of the inoculated sample solution were taken after 1, 3, 5, 10 and 30 minutes and diluted 1:100 with physiological saline. The samples were diluted immediately after sampling to prevent further action of KDF on the microorganisms. Killing in the different solutions was determined by spreading a 10-fold dilution series of the test solutions onto dishes.

Deteksjonsgrensen i forsøkene var 1000 cfu/ml prøveløsning. En reduksjon i bakterietallet på 5 logenheter kunne observeres. The detection limit in the experiments was 1000 cfu/ml sample solution. A reduction in the number of bacteria of 5 log units could be observed.

Bakteriene ble tilsatt løsninger av forskjellige kaliumdiformiat (KDF) konsentrasjoner, med og uten etanol. Prøver ble tatt ved forskjellige tidspunkt og sådd ut på agarskåler for kvantifisering av mikroorganismene. For de ulike KDF løsningene ble drap av mikroorganismene som en funksjon av tid undersøkt. The bacteria were added to solutions of different potassium diformate (KDF) concentrations, with and without ethanol. Samples were taken at different times and plated on agar plates for quantification of the microorganisms. For the various KDF solutions, killing of the microorganisms as a function of time was investigated.

Eksempel 1 Example 1

Effekten av kaliumdiformiat og etanol på Bacillus cereus ble undersøkt. Bakteriene og prøveløsningene ble tillaget som beskrevet ovenfor, og tid før fullstendig drapseffekt var oppnådd ble målt. Resultatene er vist i Tabell 2. The effect of potassium diformate and ethanol on Bacillus cereus was investigated. The bacteria and test solutions were prepared as described above, and the time before complete killing effect was achieved was measured. The results are shown in Table 2.

Tabell 2 viser tid i minutter før fullstendig drapseffekt av kaliumdiformiat (KDF) og etanol på Bacillus cereus var oppnådd. Table 2 shows the time in minutes before the complete killing effect of potassium diformate (KDF) and ethanol on Bacillus cereus was achieved.

Som kan sees av Tabell 2, hadde KDF / etanol løsningene god drapseffekt på Bacillus cereus. Løsningen med 5 vekt % KDF /1 vekt % etanol viste full drapseffekt etter 5 minutter. For 5 vekt % KDF / 3 vekt % etanol og 5 vekt % KDF / 5 vekt % etanol ble ingen bakterier observert etter 3 minutter. For løsninger med 10 vekt % KDF ble bakteriene drept etter 3-5 minutter, og med 10 vekt % KDF / 1 vekt % etanol ble bakteriene drept etter 3-10 minutter. For løsninger med 10 vekt % KDF / 3 vekt % etanol og løsninger med 15 vekt % KDF, med og uten etanol, ble full drapseffekt observert etter 1 minutt. As can be seen from Table 2, the KDF / ethanol solutions had a good killing effect on Bacillus cereus. The solution with 5 wt % KDF /1 wt % ethanol showed full killing effect after 5 minutes. For 5 wt% KDF / 3 wt% ethanol and 5 wt% KDF / 5 wt% ethanol, no bacteria were observed after 3 minutes. For solutions with 10% by weight KDF the bacteria were killed after 3-5 minutes, and with 10% by weight KDF / 1% by weight ethanol the bacteria were killed after 3-10 minutes. For solutions with 10% by weight KDF / 3% by weight ethanol and solutions with 15% by weight KDF, with and without ethanol, full killing effect was observed after 1 minute.

Eksempel 2 Example 2

Effekten av kaliumdiformiat og etanol på Salmonella enteritidis ble undersøkt. Bakteriene og prøveløsningene ble tillaget som beskrevet ovenfor, og tid før fullstendig drapseffekt var oppnådd ble målt. Resultatene er vist i Tabell 3. The effect of potassium diformate and ethanol on Salmonella enteritidis was investigated. The bacteria and test solutions were prepared as described above, and the time before complete killing effect was achieved was measured. The results are shown in Table 3.

Tabell 3 viser tid i minutter før fullstendig drapseffekt av kaliumdiformiat (KDF) og etanol på Salmonella enteritidis var oppnådd. Table 3 shows the time in minutes before the complete killing effect of potassium diformate (KDF) and ethanol on Salmonella enteritidis was achieved.

Som kan sees fra Tabell 3, hadde KDF / etanol løsningene god drapseffekt på Salmonella enteritidis. Etter ti minutter hadde 5 vekt % KDF med 1 vekt % etanol full drapseffekt på Salmonella, 5 vekt % KDF / 3 vekt % etanol og 5 vekt % KDF / 5 vekt % etanol drepte bakteriene etter tre minutter. For prøver behandlet med 10 vekt % og 15 vekt % KDF med og uten etanol, var det full drapseffekt etter ett minutt. As can be seen from Table 3, the KDF / ethanol solutions had a good killing effect on Salmonella enteritidis. After ten minutes, 5 wt% KDF with 1 wt% ethanol had a full killing effect on Salmonella, 5 wt% KDF / 3 wt% ethanol and 5 wt% KDF / 5 wt% ethanol killed the bacteria after three minutes. For samples treated with 10 wt% and 15 wt% KDF with and without ethanol, there was full killing effect after one minute.

Eksempel 3 Example 3

Effekten av kaliumdiformiat og etanol på Staphylococcus aureus subsp. aureus ble undersøkt. Bakteriene og prøveløsningene ble tillaget som tidligere beskrevet, og tid før fullstendig drapseffekt var oppnådd ble målt. Resultatene er vist i Tabell 4. The effect of potassium diformate and ethanol on Staphylococcus aureus subsp. aureus was investigated. The bacteria and the test solutions were prepared as previously described, and the time before a complete killing effect was achieved was measured. The results are shown in Table 4.

Tabell 4 viser tid i minutter før fullstendig drapseffekt av kaliumdiformiat (KDF) og etanol på Staphylococcus var oppnådd. 5 vekt % KDF med forskjellige konsentrasjoner av etanol hadde ingen drapseffekt på Staphylococcus aureus subsp. aureus etter 30 minutter. 10 vekt % KDF alene hadde ingen drapseffekt, men det var en liten effekt med tilsetning av 3 vekt % etanol. 15 vekt % KDF alene og blandet med 1 vekt % etanol hadde full drapseffekt etter 10 minutter, og 15 vekt % KDF / 3 vekt % etanol viste drap etter 5 minutter. Table 4 shows the time in minutes before the complete killing effect of potassium diformate (KDF) and ethanol on Staphylococcus was achieved. 5 wt% KDF with different concentrations of ethanol had no killing effect on Staphylococcus aureus subsp. aureus after 30 minutes. 10 wt% KDF alone had no killing effect, but there was a small effect with the addition of 3 wt% ethanol. 15 wt% KDF alone and mixed with 1 wt% ethanol had full killing effect after 10 minutes, and 15 wt% KDF / 3 wt% ethanol showed killing after 5 minutes.

Eksempel 4 Example 4

Effekten av kaliumdiformiat og etanol på Listeria monocytogenes ble undersøkt. Bakteriene og prøveløsningene ble tillaget som tidligere beskrevet, og tid før fullstendig drapseffekt var oppnådd ble målt. Resultatene er vist i Tabell 5. The effect of potassium diformate and ethanol on Listeria monocytogenes was investigated. The bacteria and the test solutions were prepared as previously described, and the time before a complete killing effect was achieved was measured. The results are shown in Table 5.

Tabell 5 viser tid i minutter før fullstendig drapseffekt av kaliumdiformiat (KDF) og etanol på Listeria var oppnådd Table 5 shows the time in minutes before the complete killing effect of potassium diformate (KDF) and ethanol on Listeria was achieved

For løsningene med 3 vekt % KDF, med og uten etanol, var det ingen drapseffekt på Listeria. Løsninger med 5 vekt % KDF og 3 vekt % etanol viste full drapseffekt etter 30 minutter, og med 5 vekt % KDF / 5 vekt % etanol ble full drapseffekt observert etter 10 minutter. Ingen bakterier ble observert etter 5 minutter for løsningen med 10 vekt % KDF og 1 vekt % etanol. I løsningene med 10 vekt % KDF / 3 vekt % etanol og 10 vekt % KDF / 5 vekt % etanol ble full drapseffekt observert etter ett minutt. Også for 15 vekt % KDF /1 vekt % etanol og 15 vekt % KDF / 3 vekt % etanol var det ingen overlevelse av bakterier etter ett minutt. For 15 vekt % KDF uten etanol var det full drapseffekt etter 30 minutter. For the solutions with 3% by weight KDF, with and without ethanol, there was no killing effect on Listeria. Solutions with 5 wt% KDF and 3 wt% ethanol showed full killing effect after 30 minutes, and with 5 wt% KDF / 5 wt% ethanol full killing effect was observed after 10 minutes. No bacteria were observed after 5 minutes for the solution with 10 wt% KDF and 1 wt% ethanol. In the solutions with 10% by weight KDF / 3% by weight ethanol and 10% by weight KDF / 5% by weight ethanol, full killing effect was observed after one minute. Also for 15 wt% KDF /1 wt% ethanol and 15 wt% KDF / 3 wt% ethanol there was no survival of bacteria after one minute. For 15% by weight KDF without ethanol, there was a full killing effect after 30 minutes.

Som kan sees fra Tabellene 2 - 5 er effekten best mot Bacillus og Salmonella, og også veldig god mot Listeria, og det er en litt mindre effekt mot Staphylococcus. As can be seen from Tables 2 - 5, the effect is best against Bacillus and Salmonella, and also very good against Listeria, and there is a slightly lesser effect against Staphylococcus.

Eksempel 5 Example 5

Forskjellige løsninger omfattende kaliumdiformiat (KDF) og etanol ble undersøkt med hensyn til deres evne til å drepe og inhibere vekst av Listeria monocytogenes på fisk. Different solutions comprising potassium diformate (KDF) and ethanol were investigated for their ability to kill and inhibit the growth of Listeria monocytogenes on fish.

Tabell 6 viser de forskjellige løsningene av KDF og etanol som ble undersøkt. Table 6 shows the different solutions of KDF and ethanol that were investigated.

Fisk ble infisert med Listeria monocytogenes ved å dyppe fisken i et bad omfattende Listeria bakterier. Etter dypping fikk bakterieløsningen renne av og fisken ble plassert i plastposer og oppbevart ved 4 - 5 °C slik at bakteriene fikk tid til å etablere seg før fisken ble behandlet med KDF / etanol løsninger. Det ble anvendt Listeria bakterier som var resistente mot rif. ampicin. Da rif. ampicin så ble tilsatt prøvene som skulle analyseres, selekterte det for de bakteriene som var tilsatt, og det var mulig å oppnå kvantitative resultater. Det kan synes som om konsentrasjonen av Listeria var høyere enn realistisk, men dette var fordi overlevelsen av bakteriene og således effekten til formuleringene da kunne beregnes nøyaktigere. Fish were infected with Listeria monocytogenes by dipping the fish in a bath containing Listeria bacteria. After dipping, the bacterial solution was allowed to drain and the fish were placed in plastic bags and stored at 4 - 5 °C so that the bacteria had time to establish themselves before the fish were treated with KDF / ethanol solutions. Listeria bacteria that were resistant to rif were used. ampicin. Then rif. ampicin was then added to the samples to be analyzed, it selected for the bacteria that had been added, and it was possible to obtain quantitative results. It may seem as if the concentration of Listeria was higher than realistic, but this was because the survival of the bacteria and thus the effect of the formulations could then be calculated more accurately.

Fisk som dagen i forveien var infisert med Listeria ble dyppet i forskjellige konsentrasjoner av KDF / etanol i 1 eller 10 minutter. Etter dypping hang fisken i 30 minutter for at løsningene skulle renne av. Etter avrenning ble noe av fisken vasket ved dypping av fisken i vann i 5 minutter. Vannet fikk renne av og tre prøver ble tatt fra den ene halvdelen av fisken, gjellene ble skåret ut, en stripe av buken ble skåret ut og slim og skjell ble skrapet fra overflaten. Prøvene ble så analysert for Listeria. Prøvene ble fortynnet, homogenisert og plantet på skåler med blodagar tilsatt rif. ampicin. Således var de tellede bakteriekolonier de tilsatte Listeria bakterier. Fish which the day before had been infected with Listeria were dipped in different concentrations of KDF/ethanol for 1 or 10 minutes. After dipping, the fish hung for 30 minutes for the solutions to drain. After draining, some of the fish was washed by dipping the fish in water for 5 minutes. The water was drained and three samples were taken from one half of the fish, the gills were cut out, a strip of the belly was cut out and mucus and scales were scraped from the surface. The samples were then analyzed for Listeria. The samples were diluted, homogenized and planted on dishes with blood agar supplemented with rif. ampicin. Thus, the counted bacterial colonies were the added Listeria bacteria.

Tabell 7, 8 og 9 viser antall Listeria bakterier (cfu/g) etter dypping av gjeller, buk og slim fra laks i forskjellige løsninger (A, B, C, D, E) av KDF / etanol, med og uten vasking. Kontrollen var fisk infisert med Listeria, men ikke behandlet med KDF. Tables 7, 8 and 9 show the number of Listeria bacteria (cfu/g) after dipping gills, abdomen and mucus from salmon in different solutions (A, B, C, D, E) of KDF / ethanol, with and without washing. The control was fish infected with Listeria, but not treated with KDF.

Den andre halvdelen av fisken infisert med Listeria monocytogenes og behandlet med kaliumdiformiat (KDF) og etanol ble lagret ved 2 °C i 12 dager før den ble analysert og effekten av KDF og etanol på Listeria monocytogenes vekst ble undersøkt. The other half of the fish infected with Listeria monocytogenes and treated with potassium diformate (KDF) and ethanol was stored at 2 °C for 12 days before being analyzed and the effect of KDF and ethanol on Listeria monocytogenes growth was examined.

Tabell 10 viser antall Listeria bakterier (cfu/g) etter dypping av laks i 10 minutter i løsningene A og E, med og uten vasking. Fisk infisert med Listeria, men ikke behandlet med KDF ble anvendt som kontroll. Prøvene ble tatt etter at fisken hadde blitt lagret i 12 dager ved 2 °C. Table 10 shows the number of Listeria bacteria (cfu/g) after dipping salmon for 10 minutes in solutions A and E, with and without washing. Fish infected with Listeria but not treated with KDF were used as controls. The samples were taken after the fish had been stored for 12 days at 2 °C.

Forsøket viste at løsningene hadde god effekt mot Listeria når infisert fisk ble lagret over en lengre tid (12 dager). Løsningene av KDF og etanol inhiberte effektivt vekst av Listeria og kan således være velegnet som et konserveringsmiddel for fisk, fiskeprodukter, matvarer og for som skal lagres. The trial showed that the solutions had a good effect against Listeria when infected fish were stored over a longer period of time (12 days). The solutions of KDF and ethanol effectively inhibited the growth of Listeria and can thus be suitable as a preservative for fish, fish products, foodstuffs and for those to be stored.

Produktet ifølge oppfinnelsen har en antimikrobiell effekt og med resultatene fra forsøkene i Eksemplene 1 - 3 er det høyst sannsynlig at det også vil være anvendelig og effektivt på produkter infisert med Bacillus, Salmonella og Staphylococcus. The product according to the invention has an antimicrobial effect and with the results from the experiments in Examples 1 - 3 it is highly likely that it will also be applicable and effective on products infected with Bacillus, Salmonella and Staphylococcus.

Claims (3)

1. Produkt for desinfisering og konservering av fisk, fiskeprodukter, matvarer og for omfattende formiater og etanol, karakterisert ved at nevnte formiat er kaliumdiformiat og at mengde kaliumdiformiat er 1 - 25 vekt % og at mengde etanol er 0,5-10 vekt %, og balansen er vann.1. Product for disinfecting and preserving fish, fish products, foodstuffs and for extensive formates and ethanol, characterized by that said formate is potassium diformate and that the amount of potassium diformate is 1-25% by weight and that the amount of ethanol is 0.5-10% by weight, and the balance is water. 2. Produkt ifølge 1, karakterisert ved at mengde kaliumdiformiat er 5 - 15 vekt %, og at mengde etanol er 1 - 5 vekt %, og balansen er vann.2. Product according to 1, characterized by that amount of potassium diformate is 5 - 15% by weight, and that amount of ethanol is 1 - 5% by weight, and the balance is water. 3. Produkt ifølge krav 1, karakterisert ved at pH er 3,5 - 4,5, foretrukket 4,0 - 4,5.3. Product according to claim 1, characterized by that pH is 3.5 - 4.5, preferably 4.0 - 4.5.
NO20024501A 2002-09-20 2002-09-20 Product for disinfection and preservation of fish, fish products, food and feed NO317082B1 (en)

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PCT/NO2003/000302 WO2004026036A1 (en) 2002-09-20 2003-08-29 Product for the disinfection and preservation of fish, fish products, foodstuffs and feed
PE2003000945A PE20040403A1 (en) 2002-09-20 2003-09-16 PRODUCT FOR THE DISINFECTION AND PRESERVATION OF FISH, FISH PRODUCTS, FOODS AND FISH MEAL

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO313855B1 (en) * 1995-08-07 2002-12-16 Norsk Hydro As Procedure for the cooling and preservation of fish and products of fish treated according to the procedure

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JPS5758876A (en) * 1980-09-26 1982-04-08 Ueno Seiyaku Kk Germicide for food, raw ingredient of food, and device for processing food, and its use
FI920886A (en) * 1992-02-27 1993-08-28 Kemira Oy KONSEVERINGSMEDEL FOER FAERSKFODER
NO310091B1 (en) * 1999-09-15 2001-05-21 Norsk Hydro As Aqueous preservative / acidifier

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO313855B1 (en) * 1995-08-07 2002-12-16 Norsk Hydro As Procedure for the cooling and preservation of fish and products of fish treated according to the procedure

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Barker and Park, Applied and Environmental Microbiology, April 2001, vol. 67, no. 4, s. 1594-1600 *

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