WO1993004705A1 - Method, means and devices for disinfection of materials, products, and production equipment in the industry, research and the medical profession - Google Patents

Method, means and devices for disinfection of materials, products, and production equipment in the industry, research and the medical profession Download PDF

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Publication number
WO1993004705A1
WO1993004705A1 PCT/NO1992/000148 NO9200148W WO9304705A1 WO 1993004705 A1 WO1993004705 A1 WO 1993004705A1 NO 9200148 W NO9200148 W NO 9200148W WO 9304705 A1 WO9304705 A1 WO 9304705A1
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WO
WIPO (PCT)
Prior art keywords
disinfection
mixture
hydrogen peroxide
solution
glycerol
Prior art date
Application number
PCT/NO1992/000148
Other languages
French (fr)
Inventor
Jan Van Os
Original Assignee
Galteland, Kjell
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Galteland, Kjell filed Critical Galteland, Kjell
Publication of WO1993004705A1 publication Critical patent/WO1993004705A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/72—Treatment of water, waste water, or sewage by oxidation
    • C02F1/722—Oxidation by peroxides
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • 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
    • A23B4/14—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
    • A23B4/24—Inorganic compounds
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/158—Apparatus for preserving using liquids
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L3/358—Inorganic compounds

Definitions

  • the invention relates to a method for disinfection of materials, products and production equipment, particularly of water and of materials and equipment in the foodstuff industry, by use of hydrogen peroxide.
  • the invention relates further to disinfection of materials for production, products and the production related equipment in industrial enterprises, in which aseptic conditions are required.
  • the invention relates still further to disinfection of equipment used in veterinary and human medicine, and in research requiring aseptic conditions.
  • the invention also relates to means and devices for use in the method.
  • the invention also relates to a means for use in the method, and this means is characterized in the claims.
  • This device should be suitable for use in large as well as small production units.
  • hydrogen peroxide is used as starting material for the disinfectious mixture.
  • This compound is previously known, but it is little used in connection with the foodstuff industry, and when used, 10 hydrogen peroxide has been added to the foodstuff.
  • hydrogen peroxide decomposes rapidly, and thus addition of hydrogen peroxide is not suitable unless high start concen ⁇ trations are used.
  • Examples of the use of hydrogen peroxide can be found in previously mentioned US-PS 2 053 740, which 15 relates to the adding of hydrogen peroxide to cream and mixtures containing cream, in order to improve the durability, and in DE-PS 24 20 135, in which hydrogen peroxide is produced in the stored product by addition of suitable substrate and enzyme.
  • effluent water from 35 production units in relation to farming and fishing may be disinfected by addition of the mixture in liquid form.
  • Disinfection with the mixture can therefore be performed according to several different procedures, for instance submersion of the material or the objects in the disinfectious mixture, washing- with the disinfectious mixture, drip washing with the disinfectious mixture, and/or excess pressure atomizing of the disinfection mixture.
  • the atomizing can be performed according to the principle used in an air humidifier and used during storing of foodstuffs in, for instance cooling/freezing compartments, in addition to storing of foodstuffs, for instance potatoes with specific cooling arrangements.
  • the disinfection mixture and method can be used to disinfect equipment which do not tolerate the high autoclave temperatures.
  • Such- disinfection can be performed by submerging the objects to be disinfected, in the disinfection mixture according to the invention or by exposure to an atomized, especially solid injection, atmosphere of the disinfection mixture.
  • a solution of hydrogen peroxide and glycerol in which the ratio between hydrogen peroxide and the stabilizing medium, preferably glycerol ranges from 5:1 to 10:1, is preferably used.
  • the method uses an aquous solution of the several compounds, i.e. the difference between 1 1 of the mixture and the sum of the disinfectious compounds and the stabilizing medium is demineralized water.
  • 350 g/1 H2O2 and 50 g/1 glycerol is used.
  • the glycerol, preferably used should be as pure as possible, and of a type which is approved for use in the foodstuff industry.
  • the disinfectious effect is based on the decomposition of hydrogen peroxide to water and atomary oxygen.
  • the hydrogen peroxide/glycerol mixture is atomized in the atmosphere surrounding the object to be disinfected, in concentrations between 0.001 and 0.01% v/v. In an especially preferred embodiment concentrations between 0.001 and 0.005% v/v is used.
  • the treatment time will vary with the concentration of the mixture in the atmosphere and the treatment temperature. In a preferred embodiment, in which the atmospheric concentrations are between 0.001 and 0.005% v/v and the temperature is between 5 and 25°C, the disinfection time will be between 2 and 5 min. Disinfection by use of the mixture as a solution requires disinfection times from 5 min to 30 min at temperatures between 50°C and 60°C, and concentrations between 0.2 and 0.3% w/w of the mixture in demineralized water.
  • the mixture of hydrogen peroxide and glycerol according to the invention is a clear liquid without smell, with acid reaction (a mixture of 1.0% w/w in water has a pH of 3.6) .
  • the mixture has a broad spectrum disinfectious effect and renders harmless a.o. gram-positive and gram-negative bacteria, mould, yeast, algae, counteracts creation of mucus and has defoaming effects. Disinfection of foodstuffs with the mixture causes no smell or taste in the product.
  • the mixture can be used in farming and fishing production units, research institutions, hospitals, production enterprises, such as for example foodstuff industry, both in the production, treatment and storing of the food ⁇ stuffs.
  • the design may be very simple, since the device in principle only consists of a disinfection chamber, comprising means for feeding the mixture into the chamber and mix it with the ambient air, while the chamber temperature and the length of the chamber are made suitable for functional requirements. It is thereby possible in a simple way to perform disinfection of a material, which for instance is transported through the chamber, and in this way control the time of disinfection.
  • the invention is especially suitable regarding disinfection of easily perishable goods, for instance seafood. Moreover, can be disinfected without reducing the quality or taste of the meat, and the durability can thereby be considerable prolonged.
  • the invention can be used to purify effluent water from the foodstuff industry, and experiments, for example in the foodstuff industry, have shown that by correct use of the disinfection mixture according to the invention the results will wholly satisfy the present environmental requirements.
  • Fig. 1 in side-view, a device for using the disinfection mixture according to the invention in atomized condition, and; Fig. 2 principle for use of the disinfection mixture according to the invention for disinfection of a production line producing mussels for human consumption.
  • the device which is illustrated in Fig. 1, consists of a conveyer belt made of stainless, woven stfeel material 1, located in a frame 2 with adjustable legs 3.
  • the conveyer belt passes through a disinfection chamber 4, made of stainless steel, which comprises a relief valve 5 (excess pressure) and an outlet spigot 6. Outside the chamber 4, but permanently assembled thereon, there is a container 7 for the disinfection mixture.
  • Sighting glass 8 is installed on the container and through a tube system the container is connected to a dosage pump 9, air/liquid mixer 10 with a blower 11 and further connected to several lengthwise running tubes 12, distributing the mixture to the disinfection chamber, in which the tubes 12 are connected with several transversal tubes 13, containing jet orifices, and this tube system in the chamber creates a homogeneous distribution of atomized mixture in the chamber atmosphere. Accordingly, the material on the conveyer belt will be exposed to the disinfection mixture from all sides. All the equipment is electrically driven 14.
  • the mixture of hydrogen peroxide and glycerol in demineralized water is pumped from the storing container 7 -to the liquid/air mixer 10 with a dosage pump 9.
  • This pump provides an exact dropwise addition of the disinfection mixture to the liquid/air mixer 10 at the same time as the blower 11 sucks air from the production room and pushes this air into the liquid/ ir mixer 10 at excess pressure.
  • the disinfection mixture is atomized over the foodstuff ont he conveyer belt 1 through the jet orifices in the tube system 13, inside the disinfection chamber 4. Movement of the conveyer belt 1 together with atomizing the air/liquid mixture in the disinfection chamber provides optimal exposure of the foodstuff to the disinfection mixture according to the invention.
  • the excess pressure in the disinfection chamber prevents leak of contaminating air into the chamber.
  • the phytoic content in the disinfection chamber will tend to leak out and disinfect the environment surrounding the production line, thus improving the purity of the product. If equipment for wrapping the product is located immediately following the disinfection chamber 4, the finally wrapped products will show very low concentration of infectious material.
  • This device for disinfection comprising a disinfection chamber 4 with accessories according to the specification can, with minor adjustments, be accommodated to production lines of different size and type, is inexpensive to obtain and simple to operate and therefore economically favourable. All such adjustments are within the idea of the invention.
  • the production line illustrated in Fig. 2, delivers mussels for human consumption, and the principle is illustrated in Fig. 2.
  • the line consists of a boiling device 21, shaking device 22, conveyer belt 23 passing through two disinfection chambers 4A, 4B with atomizing devices according to the specification in example 1, and a conveyer belt 24 for washing of the product.
  • the disinfection chamber 4B and the conveyer belt 24 for washing has containers 25, 26 for collecting the disin ⁇ fection mixture. These containers are provided with overflow valves and by using suitable pumps 27, 28, the collected disinfection mixture is transported through the tubes 29, 30 and used earlier in the production line, for instance at locations indicated by the reference numbers 4A, 4B, 31, 32.
  • Fresh disinfection mixture according to the invention mixed with demineralized water in suitable concentration, is added during the last washing 33 on the washing conveyer belt 24.
  • This washing mixture is collected in the overflow container 25 under the belt and, using the pump 27 and the tube 29, is reused for rinsing the material on the shaking device, through a tube provided with orifices 32 and located above the shaking device, in addition to being excess pressure atomized in the disinfection chamber 4B according to the invention.
  • the disinfection mixture from the disinfection chamber 4B is collected in the overflow container 26, part of the collected mixture is then pumped by the pump 28, through tube 30 for drip rinsing 31 of the mussels transported from the shaking device 22, and another part of the collected disinfection mixture is excess pressure atomized in the disinfection chamber 4A.
  • the disinfection mixture used on the shaking device 22 flows through the separator 34 to the container 35, which collects the effluent. This container 35 also receives the disinfection mixture, used for drip rinsing 31 and excess pressure atomizing in chamber 4A.
  • the advantage of adding fresh disinfection mixture to a product which is already partly disinfected is that the volume of the disinfection mixture is considerably reduced and already used disinfection mixture can be reused for starting the disinfection procedure of the material early in the production line. Almost 80% of bacteria and infectious material are thus removed before the rinsing device, and the remaining 20% is disinfected by rinsing with fresh disinfection mixture.
  • the effluent is collected in the effluent container 35, any still living bacteria will remove proteins in the effluent and provide a defoaming effect.
  • This disinfection method provides and effluent which does not pollute the environment.
  • Example 2 provides in principle a multistep variant of Example 1, with suitable accommodations. Such accommodations can be varied.
  • the method can comprise excess pressure atomizing and washing and rinsing of the material, or submerging the material in a bath containing the disinfection mixture.
  • a suitable method may also be disinfection by dripping.
  • the method and means of disinfection according to the present invention can thus be accommodated for use within all the above-mentioned fields of activity.
  • the method and means of disinfection can be used for surface disinfection of relevant indoor areas in relation to the above-mentioned occupational activities and in private homes.
  • the method is also suitable for storing foodstuff in for instance cooled or refrigerated display counters, in addition to storing foodstuff, for instance potatoes, without any cooling devices.
  • the above-mentioned methods or modifications thereof may be used for disinfection of every type of equipment and instruments, required to be aseptic, and used for research, and in veterinary and human medical practice. All such modifications are regarded to be within the idea of the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Hydrology & Water Resources (AREA)
  • Pest Control & Pesticides (AREA)
  • Plant Pathology (AREA)
  • Dentistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Environmental Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Environmental & Geological Engineering (AREA)
  • Water Supply & Treatment (AREA)
  • Organic Chemistry (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Pretreatment Of Seeds And Plants (AREA)

Abstract

A method is described for disinfection of raw materials, products and production equipment in production enterprises, farming, fisheries, for disinfection of instruments and equipment used in research, veterinary and human medical practice, for disinfection of aqueous effluent and for surface disinfection of areas connected to the above-mentioned enterprises and private households, by use of a mixture containing water, hydrogen peroxide and glycerol. The invention comprises both the method, the means and a device for performing the method.

Description

Method, means and devices for disinfection of materials. products, and production equipment in the industry, research and the medical profession
The invention relates to a method for disinfection of materials, products and production equipment, particularly of water and of materials and equipment in the foodstuff industry, by use of hydrogen peroxide.
The invention relates further to disinfection of materials for production, products and the production related equipment in industrial enterprises, in which aseptic conditions are required.
The invention relates still further to disinfection of equipment used in veterinary and human medicine, and in research requiring aseptic conditions.
The invention also relates to means and devices for use in the method.
During the later years the requirements and necessities regarding disinfection of raw materials and finished products have become more severe, among other things due to the increasing pollution of the environment. Thus it is now possible to a greater extent to find materials and equipment used in production lines contaminated with microorganisms and parts of microorganisms leading to infectious diseases. This problem is especially predominant in connection with the foodstuff industry, in which both temperature and deposits on the production equipment is suitable for growth of bacteria. In addition the require¬ ments of aseptic conditions regarding this type of products are necessarily severe. The problem is especially important in relation to assembly line treatment and production of foodstuff products, in which products there are occasionally found high concentrations of infectious matter. Both production equipment, production waste and the products are contaminated and a growth of the bacteria is facilitated by suitable temperature and humidity.
Durability of foodstuffs is tried improved by addition of 5 chemicals. Thus it is known that hydrogen peroxide may be added to cream and milk (US-PS 2 053 740) or chemical compounds may be added, which develop hydrogen peroxide by enzymatic action (DE-PS 24 20 135) . Monohydric and polyhydric alcohols are also used for treatment of 10 foodstuffs (EP-PS 169 927, DE-PS 21 19 351, GB-PS
1273 938, GB-PS 1375 704) . Furthermore, it is possible to add sulfite to maintain the concentration of infectious matter on a required level. For cleaning and disinfection of production equipment, chlorine is used. However, by 15 adding chemicals it is very important to avoid high doses in order to reduce possible cancerogenic and allergogenic effects. Excess chlorine can also corrode production equipment made of steel and aluminum, which again increases the possibility of contamination of material facilitating 20 bacterial growth. A further disadvantage in the process step is that the mixture of chemical disinfection means, which have been used in excess, is mixed with the drainage and can create a considerable pollution load on the environment. 25
The problems have been tried solved by for instance working in a sterile environment, or change production equipment and construction of water purification plants. Such water purification plants are often constructed based on the 3.0 quality of the water, bacteriological load and requirements to the effluent. Very often disturbances in the production lead to overloading of the purification plant, which again leads to addition of chemicals in order to satisfy the product requirements. This procedure will again lead to 35 increased pollution of the environment by releasing chemicals, in addition to the fact that such solutions can be so costly that the production becomes too expensive and the production plant may, in the worst case, be shut down. Within the part of the production of raw materials which relates to fishing, disinfection of fishing equipment is in many countries obligatory to prevent distribution of contageous fish illnesses. Furthermore, equipment used in breeding fish is disinfected together with periodical cleaning procedures. The existing methods and means for such disinfection provide effluents which essentially may pollute the environment. It is thus an object of the present invention to remove this effect upon the environ¬ ment.
Thus there is a very great need for an inexpensive, simple method for disinfection of raw materials, product and production equipment, in addition to disinfection of the effluent water from a production line. The object of the present invention is to fulfil this need.
Within the field of biological/medical research, veterinary and human medical practice, it is necessary to sterilize instruments and equipments which do not tolerate the high •■ temperatures of heat sterilization, nor is the possible allergogenic effect of several chemical disinfectants wanted. It is therefore a further object of the present invention to provide a method of chemical disinfection which does not show the above-mentioned side effects and which is not performed at high temperatures.
These objects are obtained by a method described in the disclosure, which is characterized by the claims.
The invention also relates to a means for use in the method, and this means is characterized in the claims.
It is further an aspect of the present invention to provide a device which makes it possible to perform the method according to the invention in a simple and economic way. This device should be suitable for use in large as well as small production units.
Such a device is characterized by the product claims. 5
In the invention hydrogen peroxide is used as starting material for the disinfectious mixture. The use of this compound is previously known, but it is little used in connection with the foodstuff industry, and when used, 10 hydrogen peroxide has been added to the foodstuff. However, hydrogen peroxide decomposes rapidly, and thus addition of hydrogen peroxide is not suitable unless high start concen¬ trations are used. Examples of the use of hydrogen peroxide can be found in previously mentioned US-PS 2 053 740, which 15 relates to the adding of hydrogen peroxide to cream and mixtures containing cream, in order to improve the durability, and in DE-PS 24 20 135, in which hydrogen peroxide is produced in the stored product by addition of suitable substrate and enzyme. 20
In the present invention it is surprisingly found that when hydrogen peroxide is mixed with glycerol, representing a stabilizing medium in water, preferably demineralized water, and the mixtures is sprayed in the atmosphere 25 surrounding the material or the object to be treated, a very satisfactory disinfection, which passifies substantially all the unwanted bacteria and infectious material, is obtained. Demineralized water indicates water devoid of minerals and organic substances. The 3.0 disinfectious effect of the mixture is also present when the material or the objects are exposed to the mixture as an aquous solution. Thus, parts of the production equipment which are not exposed to spray exposure, may be disinfected with the mixture. In the same way effluent water from 35 production units in relation to farming and fishing, 'all types of production enterprises, research, institutions, hospitals and private households, in addition to drinking water, may be disinfected by addition of the mixture in liquid form. Disinfection with the mixture can therefore be performed according to several different procedures, for instance submersion of the material or the objects in the disinfectious mixture, washing- with the disinfectious mixture, drip washing with the disinfectious mixture, and/or excess pressure atomizing of the disinfection mixture. In its simplest embodiment, the atomizing can be performed according to the principle used in an air humidifier and used during storing of foodstuffs in, for instance cooling/freezing compartments, in addition to storing of foodstuffs, for instance potatoes with specific cooling arrangements.
Furthermore, in the veterinary and human medical professions the disinfection mixture and method can be used to disinfect equipment which do not tolerate the high autoclave temperatures. Such- disinfection can be performed by submerging the objects to be disinfected, in the disinfection mixture according to the invention or by exposure to an atomized, especially solid injection, atmosphere of the disinfection mixture.
Research tools and equipment, required to be aseptic, may further be subjected to the above-mentioned disinfection method according to the invention.
In the method a solution of hydrogen peroxide and glycerol, in which the ratio between hydrogen peroxide and the stabilizing medium, preferably glycerol ranges from 5:1 to 10:1, is preferably used. As previously mentioned, the method uses an aquous solution of the several compounds, i.e. the difference between 1 1 of the mixture and the sum of the disinfectious compounds and the stabilizing medium is demineralized water. In a preferred embodiment 350 g/1 H2O2 and 50 g/1 glycerol is used. The glycerol, preferably used, should be as pure as possible, and of a type which is approved for use in the foodstuff industry. The disinfectious effect is based on the decomposition of hydrogen peroxide to water and atomary oxygen. This decomposition is facilitated by increased temperature, but is rapid in the normal temperature range, and since H2O2 in addition evaporates, the process could not have been main- tained l-ong enough to disinfect larger volumes of food¬ stuffs. Addition of the stabilizing medium, such as glycerol to the hydrogen peroxide solution showed sur¬ prisingly that the decomposition of H2O2 was delayed and the effect of the disinfection mixture was thereby opti- malized. In addition to H2θ2, other disinfection compounds can be added to the mixture to increase the spectrum of action of the mixture, in such a way that the aquous mixture consists of H202, one or more other disinfectious compounds, and a stabilizing medium, preferably glycerol.
.In a preferred embodiment of the invention the hydrogen peroxide/glycerol mixture is atomized in the atmosphere surrounding the object to be disinfected, in concentrations between 0.001 and 0.01% v/v. In an especially preferred embodiment concentrations between 0.001 and 0.005% v/v is used. The treatment time will vary with the concentration of the mixture in the atmosphere and the treatment temperature. In a preferred embodiment, in which the atmospheric concentrations are between 0.001 and 0.005% v/v and the temperature is between 5 and 25°C, the disinfection time will be between 2 and 5 min. Disinfection by use of the mixture as a solution requires disinfection times from 5 min to 30 min at temperatures between 50°C and 60°C, and concentrations between 0.2 and 0.3% w/w of the mixture in demineralized water.
The mixture of hydrogen peroxide and glycerol according to the invention is a clear liquid without smell, with acid reaction (a mixture of 1.0% w/w in water has a pH of 3.6) . The mixture has a broad spectrum disinfectious effect and renders harmless a.o. gram-positive and gram-negative bacteria, mould, yeast, algae, counteracts creation of mucus and has defoaming effects. Disinfection of foodstuffs with the mixture causes no smell or taste in the product. The mixture can be used in farming and fishing production units, research institutions, hospitals, production enterprises, such as for example foodstuff industry, both in the production, treatment and storing of the food¬ stuffs.
Regarding a device for use in implementing the method, it should be noted that the design may be very simple, since the device in principle only consists of a disinfection chamber, comprising means for feeding the mixture into the chamber and mix it with the ambient air, while the chamber temperature and the length of the chamber are made suitable for functional requirements. It is thereby possible in a simple way to perform disinfection of a material, which for instance is transported through the chamber, and in this way control the time of disinfection.
The invention is especially suitable regarding disinfection of easily perishable goods, for instance seafood. Moreover, can be disinfected without reducing the quality or taste of the meat, and the durability can thereby be considerable prolonged. The invention can be used to purify effluent water from the foodstuff industry, and experiments, for example in the foodstuff industry, have shown that by correct use of the disinfection mixture according to the invention the results will wholly satisfy the present environmental requirements.
In the following the invention will be described more closely by examples and the drawing figures. The figures, describing two embodiments of a device according to the invention, show:
Fig. 1 in side-view, a device for using the disinfection mixture according to the invention in atomized condition, and; Fig. 2 principle for use of the disinfection mixture according to the invention for disinfection of a production line producing mussels for human consumption.
Example I
The device, which is illustrated in Fig. 1, consists of a conveyer belt made of stainless, woven stfeel material 1, located in a frame 2 with adjustable legs 3. The conveyer belt passes through a disinfection chamber 4, made of stainless steel, which comprises a relief valve 5 (excess pressure) and an outlet spigot 6. Outside the chamber 4, but permanently assembled thereon, there is a container 7 for the disinfection mixture. Sighting glass 8 is installed on the container and through a tube system the container is connected to a dosage pump 9, air/liquid mixer 10 with a blower 11 and further connected to several lengthwise running tubes 12, distributing the mixture to the disinfection chamber, in which the tubes 12 are connected with several transversal tubes 13, containing jet orifices, and this tube system in the chamber creates a homogeneous distribution of atomized mixture in the chamber atmosphere. Accordingly, the material on the conveyer belt will be exposed to the disinfection mixture from all sides. All the equipment is electrically driven 14.
The mixture of hydrogen peroxide and glycerol in demineralized water is pumped from the storing container 7 -to the liquid/air mixer 10 with a dosage pump 9. This pump provides an exact dropwise addition of the disinfection mixture to the liquid/air mixer 10 at the same time as the blower 11 sucks air from the production room and pushes this air into the liquid/ ir mixer 10 at excess pressure. The disinfection mixture is atomized over the foodstuff ont he conveyer belt 1 through the jet orifices in the tube system 13, inside the disinfection chamber 4. Movement of the conveyer belt 1 together with atomizing the air/liquid mixture in the disinfection chamber provides optimal exposure of the foodstuff to the disinfection mixture according to the invention. The excess pressure in the disinfection chamber prevents leak of contaminating air into the chamber. On the contrary, the atmosferic content in the disinfection chamber will tend to leak out and disinfect the environment surrounding the production line, thus improving the purity of the product. If equipment for wrapping the product is located immediately following the disinfection chamber 4, the finally wrapped products will show very low concentration of infectious material.
This device for disinfection, comprising a disinfection chamber 4 with accessories according to the specification can, with minor adjustments, be accommodated to production lines of different size and type, is inexpensive to obtain and simple to operate and therefore economically favourable. All such adjustments are within the idea of the invention.
Example 2
The production line, illustrated in Fig. 2, delivers mussels for human consumption, and the principle is illustrated in Fig. 2. The line consists of a boiling device 21, shaking device 22, conveyer belt 23 passing through two disinfection chambers 4A, 4B with atomizing devices according to the specification in example 1, and a conveyer belt 24 for washing of the product. The disinfection chamber 4B and the conveyer belt 24 for washing has containers 25, 26 for collecting the disin¬ fection mixture. These containers are provided with overflow valves and by using suitable pumps 27, 28, the collected disinfection mixture is transported through the tubes 29, 30 and used earlier in the production line, for instance at locations indicated by the reference numbers 4A, 4B, 31, 32. Fresh disinfection mixture according to the invention, mixed with demineralized water in suitable concentration, is added during the last washing 33 on the washing conveyer belt 24. This washing mixture is collected in the overflow container 25 under the belt and, using the pump 27 and the tube 29, is reused for rinsing the material on the shaking device, through a tube provided with orifices 32 and located above the shaking device, in addition to being excess pressure atomized in the disinfection chamber 4B according to the invention. The disinfection mixture from the disinfection chamber 4B is collected in the overflow container 26, part of the collected mixture is then pumped by the pump 28, through tube 30 for drip rinsing 31 of the mussels transported from the shaking device 22, and another part of the collected disinfection mixture is excess pressure atomized in the disinfection chamber 4A. The disinfection mixture used on the shaking device 22 flows through the separator 34 to the container 35, which collects the effluent. This container 35 also receives the disinfection mixture, used for drip rinsing 31 and excess pressure atomizing in chamber 4A.
The advantage of adding fresh disinfection mixture to a product which is already partly disinfected, is that the volume of the disinfection mixture is considerably reduced and already used disinfection mixture can be reused for starting the disinfection procedure of the material early in the production line. Almost 80% of bacteria and infectious material are thus removed before the rinsing device, and the remaining 20% is disinfected by rinsing with fresh disinfection mixture. When the effluent is collected in the effluent container 35, any still living bacteria will remove proteins in the effluent and provide a defoaming effect. This disinfection method provides and effluent which does not pollute the environment.
Test samples from a production line of mussels for human consumption, exposed to the disinfection method according to the present invention, showed a final content of infectious material of 60-100 organisms/g product. Enterococcus sp. < 10 bact/g product, and Staphylococcus sp. < 50 bact./g product.
Several embodiments of the device will be possible within the idea of the invention. Example 2 provides in principle a multistep variant of Example 1, with suitable accommodations. Such accommodations can be varied. Broadly speaking, the method can comprise excess pressure atomizing and washing and rinsing of the material, or submerging the material in a bath containing the disinfection mixture. A suitable method may also be disinfection by dripping. The method and means of disinfection according to the present invention can thus be accommodated for use within all the above-mentioned fields of activity. Furthermore, the method and means of disinfection can be used for surface disinfection of relevant indoor areas in relation to the above-mentioned occupational activities and in private homes. The method is also suitable for storing foodstuff in for instance cooled or refrigerated display counters, in addition to storing foodstuff, for instance potatoes, without any cooling devices. Moreover, the above-mentioned methods or modifications thereof may be used for disinfection of every type of equipment and instruments, required to be aseptic, and used for research, and in veterinary and human medical practice. All such modifications are regarded to be within the idea of the invention.

Claims

PATENT CLAIMS
1. Method for disinfection of raw materials, products, production equipment in production enterprises, farming and fisheries, disinfection of equipment and instruments in research, veterinary and human medical practice, disinfection of aquous effluent, in addition to surface disinfection of areas connected to the above-mentioned enterprises and private homes by use of hydrogen peroxide, c h a r a c t e r i z e d in that the object to be disinfected is exposed to a mixture, which in addition to hydrogen peroxide and water, may contain one or more other disinfectious compounds, and that the disinfection effect of the mixture is prolonged by addition of a stabilizing medium.
2. Method according to claim 1, c h a r a c t e r i z e d in that the object to be disin¬ fected is exposed to a mixture of demineralized water, hydrogen peroxide and glycerol.
3. Method according to one of the preceding claims, c h a r a c t e r i z e d in that an aquous solution of hydrogen peroxide and glycerol is fed at excess pressure into the atmosphere surrounding the object to be disin¬ fected.
4. Method according to one of the preceding claims, c h a r a c t e r i z e d in that an aquous solution, in which the mutual ratio between hydrogen peroxide and glycerol is between 5:1 and 10:1, is used.
5. Method according to one of the preceding claims, c h a r a c t e r i z e d in that the mentioned aquous solution of hydrogen peroxide and glycerol is fed into the atmosphere in a concentration between 0.001 and 0.01% (v/v), preferably between 0.001 and 0.005% (v/v).
6. Method according to one of the preceding claims, c h a r a c t e r i z e d in that the disinfection is performed at temperature up to 70°C, lasting between a few minutes and about 30 min, dependent upon the treatment temperature and the concentration of the solution in the atmosphere.
7. Method according to one of the preceding claims, c h a r a c t e r i z e d in that fresh disinfection solution is washed over partly disinfected product in the washing step late in the production line, whereafter this disinfection solution is collected and used in one or more disinfection steps, comprising both washing and excess pressure atomizing, earlier in the production process.
8. Means to perform the method according to one of the preceding claims, c h a r a c t e r i z e d in that it consists of a solution of hydrogen peroxide, possibly one or more further disinfectious compounds, a stabilizing medium which prolongs the disinfectious effect of the solution, in addition to water, preferably demineralized water.
9. Means according to claim 8, to perform the method according to one of the claims 1 to 7, c h a r a c t e r i z e d in that it contains water, hydrogen peroxide and a stabilizing medium, preferably glycerol.
10. Means according to claim 8 and 9, c h a r a c t e r i z e d in that the content of hydrogen peroxide is at least 25% (w/w) of the solution.
11. Device for use to perform the method according to one of the claims 1 to 7, comprising a transport device (2) for the product to be treated and at least one disinfection chamber (4) for passage of the product. c h a r a c t e r i z e d in that the disinfection chamber (4) is equipped with means for excess pressure atomizing (9, 10, 11, 12, 13, 14) and/or washing of the product with this disinfectant according to claims 8 to 10, and that it comprises devices for dosing (9) , pumping in (9, 10, 11) and removing (6) the disinfectant.
12. Device according to claim 11, c h a r a c t e r i z e d in that it comprises several chambers (4A, 4B) arranged after each other, tube systems (29, 30), pump devices (27, 28) and possibly intermediate containers (25, 26) , for transporting fresh disinfectant to the last disinfection step (33) and used disinfectant to the preceding disinfection chambers (4A, 4B) .
13. Device according to claims 11 and 12, comprising an oblongue chamber for mounting around a conveyer belt, c h a a c t e r i z e d in that it has openings for the conveyer belt in both end walls and on the outside contains a container for disinfection liquid (7) , pump for dosing (9) , air fan (11) and air/liquid mixer (10) connected to a tube system for delivering the mixture of disinfection solution and air to an internal tube system in the disinfection chamber, consisting of several lengthwise mounted transport tubes (12) connected to several cross¬ wise mounted tubes (13) consisting of jet orifices for delivery of atomized disinfection mixture into the said device or disinfection chamber, which in addition is supplied with excess pressure valve (5) and sleeve for the effluent (6) .
PCT/NO1992/000148 1991-09-10 1992-09-10 Method, means and devices for disinfection of materials, products, and production equipment in the industry, research and the medical profession WO1993004705A1 (en)

Applications Claiming Priority (2)

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NO913559 1991-09-10
NO913559A NO177481C (en) 1991-09-10 1991-09-10 Method and apparatus for disinfecting raw materials, products and production equipment

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5658595A (en) * 1991-09-10 1997-08-19 Kon-Des Milieutechnologie B.V. Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuffs industry
CN1047064C (en) * 1994-07-28 1999-12-08 关键生 Antiseptic disinfectant with hydrogen peroxide

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4537778A (en) * 1983-01-03 1985-08-27 Colgate-Palmolive Company Oral preparation
US4812173A (en) * 1987-05-01 1989-03-14 Ciba-Geigy Corporation Stabilized hydrogen peroxide contact lens disinfecting solution
EP0354186A1 (en) * 1988-08-04 1990-02-07 Ciba-Geigy Ag A method of preserving ophthalmic solutions and compositions therefor
US5008079A (en) * 1988-01-19 1991-04-16 Oy Santasalo-Sohlberg Ab Apparatus and method for sterilizing or disinfecting objects

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4537778A (en) * 1983-01-03 1985-08-27 Colgate-Palmolive Company Oral preparation
US4812173A (en) * 1987-05-01 1989-03-14 Ciba-Geigy Corporation Stabilized hydrogen peroxide contact lens disinfecting solution
US5008079A (en) * 1988-01-19 1991-04-16 Oy Santasalo-Sohlberg Ab Apparatus and method for sterilizing or disinfecting objects
EP0354186A1 (en) * 1988-08-04 1990-02-07 Ciba-Geigy Ag A method of preserving ophthalmic solutions and compositions therefor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5658595A (en) * 1991-09-10 1997-08-19 Kon-Des Milieutechnologie B.V. Method, composition and device for the treatment of raw materials, products and production means, in particular in the foodstuffs industry
CN1047064C (en) * 1994-07-28 1999-12-08 关键生 Antiseptic disinfectant with hydrogen peroxide

Also Published As

Publication number Publication date
NO913559D0 (en) 1991-09-10
NO177481B (en) 1995-06-19
NO913559L (en) 1993-03-11
AU2593792A (en) 1993-04-05
NO177481C (en) 1995-09-27

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