TH7479B - Process for removing bacteria from poultry and other meats - Google Patents

Abstract

The process for removing bacteria such as Salmonella from fresh poultry and other meats consists of contact with sachs or carcass fragments with a solution in an aqueous medium. Proposed to contain approximately 0.001 percent metal chlorite to approximately 0.2 percent by weight. And a sufficient amount of acid to adjust the pH of the solution to approximately 2.2 to approximately 4.5 to maintain the chlorite ion concentration in the form of chlorous acid not more than approximately 35% by weight of the total content of the concentration. Of chlorite ions in that solution and to reduce chlorine dioxide generation And the change in the color of the meat as a result Least left The proposed type of acid may be used in such a way that, when mixed into a solution 0.1% sodium chlorite by weight to adjust the pH to approximately 2.95 and maintain that pH for about 30 minutes at 25 ° C, then chlorine is formed. Dioxide is not more than about 2 parts per million. Some of the proposed acidic methods are: Strong inorganic acids such as phosphoric acid, hydrochloric acid or vitriol. The proposed chlorite metals include alkali chlorite metals such as sodium. Or potassium chlorite The meat is then dipped and / or sprayed with that solution. Which may choose to contain wetting agents or assistants The kind that can be used with food is also an element.

Claims (4)

1.Methods for disinfection of poultry carcasses or carcass fragments containing (1) washing of carcasses or parts of carcasses after removal of the entrails (2) dipping of poultry carcasses or individual carcasses. And (3) removal of the carcass or parts of the carcass from the cooling tank, where each poultry carcass or piece of the carcass is in contact with a solution in the aqueous medium. Contains approximately 0.001% to approximately 0.2% metal chlorite by weight and sufficient amounts of acid to adjust the pH of the solution to approximately 2.2 to approximately 4.5 to maintain the chlorite ion concentration in the acidic form. Chlorus is not more than approximately 35 percent by weight. Of the total volume of the concentration Of chlorite ions in solution These acids are selected in independent tests. So that when mixed into a 0.1 percent sodium chlorite solution by weight in water to adjust the pH to a level of approximately 2.95 and maintain that level for about 30 minutes at about 25 degrees C .. Chlorine dioxide will be formed. Not more than approximately 2 parts per million so that significant discoloration of poultry is minimal. Such exposure will Occurs during the process of performing a process that can be selected from a group that contains Initially rinsed after removing the innards, immersing in the cooling tank, and mixing those procedures. 2. Method as defined in claim 1, in which the solution is in contact with the solution. Carcasses or fragments in the cooling tank, a volume of solution is removed from the tank and Discarded when the carcass or individual fragments have been removed from the tank. And add new water with the same volume 3. Method as defined in claim 2, where the pH of the solution in the tank is monitored using a pH meter and the chlorite concentration is monitored. ion By analysis 4. Method as defined in claim 1, where metal chlorite is an alkali chlorite metal selected from the sodium chlorite group, potassium chlorite. T And mixtures of these substances And the acid itself can be selected from a group containing phosphoric acid, vitriol, hydrochloric acid and a mixture of these acids. 5.The methods set out in claim 4, the solution consists of Approximately 0.002% to approximately 0.02% alkali metal and a pH of approximately 2.8 to approximately 3.2 6. Method as defined in claim 4, where the acid is vitriol. 7. Method as required. The carcasses or parts of the carcass are sprayed onto carcasses or parts of the carcass during washing after removal of the carcass. 8. Methods set out in claim 7, in which the solution consists of Alkali chlorite metals approximately 0.075% to; 0.15% by weight and pH approximately 2.4 to approximately 3.0 9. Method as defined in claim 1 in which solution is sprayed onto carcasses or pieces. Part of the carcass during the spray washing after removing these The solution is removed from the cooling tank 1 0. Method as defined in claim 9, which the solution consists of. About 0.05% to approximately 0.1% of alkali chlorite metals by weight and pH approximately 2.6 to approximately 3.2 1. 1. Method as set out in claim 1, where poultry carcasses or parts are required. Each poultry carcass is then aerosolized after removal from the cooling tank 1 2. Method as specified in claim 1, where the acid is inorganic acid 1 3. Method for disposal Microorganisms from fresh meat products that contain exposure Meat with a solution in aqueous medium containing approximately 0.001 percent to approximately 0.2 percent of metal chlorite by weight. And a sufficient amount of acid to adjust the pH of the solution to a level approximately 2.2 to 4.5 to maintain the chlorite vapor concentration. On to the form of chlorous acid not more than about 35 percent by weight of the amount. The total of the chlorite ion concentrations in solution In which the acid is selected in Independent testing So that when it is mixed into a 0.1% sodium chlorite solution by weight in water to adjust the pH to a level of approximately 2.95 and maintain that level for about 30 minutes at approximately 25 ° C, chlorine dioxide is not produced. Exceeding approximately 2 parts per million 1 4. Method as defined in claim 13, where the acid is selected in such a way that Produce not more than 1 part per million of chlorine dioxide in the same condition. 1 5. Method as defined in claim 13 where metal chlorite is compressed metal, chlorite and acid is acid. Inorganic selectable from phosphoric acid-containing groups Sulfuric acid, saline 1 6. Method as defined in claim 13 where fresh meat products are poultry carcasses or parts of poultry carcasses, the solution contains approximately alkali chlorite metal. 0.002% to approximately 0.15%, pH on a scale of approximately 2.4 to 3.2, and acid is a strong inorganic acid 1 7. Method as set out in claim 13, where the acid is vitriol 1 8. Liquid mixtures for microbial removal from water-based poultry, dissolvable metal chlorite approximately 0.001% to approximately 0.2% by weight. And a sufficient amount of acid to adjust the pH of the solution to a level of approximately 2.2 to approximately 4.5 to maintain the chlorite ion concentration in the acidic form. Chlorus is not more than approximately 35% by weight of the amount of chlorite ion concentration at which such acids are selected in independent tests. So that when mixed in In a solution of 0.1% sodium chlorite by weight in water to adjust pH to a level of approximately 2.95 and maintain that level for about 30 minutes at approximately 25 ° C; Chlorine Dioxide will not exceed approximately 2. Parts per million So that the poultry will not have Significant discoloration 1 9. Mixture of claim 18 that does not produce chlorine dioxide. Exceeding approximately 1 part per million in the same condition 2 0. Mixture as defined in claim 18, that acid is inorganic acid 2 1. Mixture as specified in claim 20, which acid is selectable from the group. Containing phosphoric acid, vitriol, hydrochloric acid and a mixture of these 2 acids 2. Mixture as specified in claim 21, which acid is selectable from the group. Containing sulfuric acid And phosphoric acid 2 3. Mixture as defined in claim 18, where the soluble metal chlorite is sodium chlorite 2. 4. Mixture as defined in claim 23, in which alkali chlorite metal is sodium chlorite.