WO1993012655A1

WO1993012655A1 - Aqueous sterilizing solution for treating animals

Info

Publication number: WO1993012655A1
Application number: PCT/JP1989/000448
Authority: WO
Inventors: Akinobu Watanabe
Original assignee: Akinobu Watanabe
Priority date: 1988-07-20
Filing date: 1989-04-27
Publication date: 1993-07-08
Also published as: JPH02131409A

Abstract

An aqueous sterilizing solution containing an organic acid which is used for dipping or washing a carcass for dressing.

Description

Specification

Aqueous germicide for animal treatment

[Industrial applications]

The present invention relates to an aqueous germicide used in a demolition process in order to sanitarily maintain a demolition plant for meat-raising animals such as chickens, turkeys, cows, and pigs, and to maintain a high level of quality of collected meat. It is.

[Conventional technology]

The poultry and livestock processing industries, such as chickens, have developed rapidly in recent years with increasing demand for animal proteins. The scale and automation are being increased to increase production volume, improve quality, and reduce processing costs. It is important that the final meat and poultry meat is safe and free of microbial contamination for food hygiene.

For example, a poultry processing plant treats poultry in the following process. Hanging birds-bloodshed killing one hot water-Defeathering-Depilation-Cleaning-Cooling-Cutting-Packing-Storage

Defeathering · The temperature of hot water in the general soaking process for hair removal is 50-60'C, and the time is 30-: 120 seconds.

Various bacteria such as Escherichia coli have adhered to poultry birds before immersion in hot water, and some bacterial contamination, such as Salmonella and Campylobacter, has been observed. For this reason, after the start of treatment, the number of bacteria in the hot water increases, causing cross-contamination to less-contaminated poultry birds, and also contaminating equipment in the treatment process after defeathering and depilation.

Therefore, it is necessary to sterilize the poultry at the early stage of poultry processing. However, the reduction of contamination during the subsequent process has also been measured, and a need has emerged as a method for supplying safe poultry meat free of microbial contamination.

In the United States, this necessity has increased and various studies have been made (J. Food. Prot. Vol. 49, Να7, Ρ500-503, 1986). In this method, after the chickens have been killed and depilated, a new tank for soaking is installed, and bacteria such as Salmonella are sterilized with an acetic acid aqueous solution. However, this method adds a new process to the current edible meat and poultry processing process, which increases equipment costs and increases the number of processing processes, increases costs, and is not a preferable method. .

Cleaning after hollowing is usually done only with water. However, new microbial contamination of meat may occur during the blanking process, which could result in contaminated products.

(Disclosure of the present invention)

The inventors of the present invention deliberately examined a sterilizing solution which is edible and safe by giving hot water itself a bactericidal effect in a hot water treatment process which is currently widely performed, and found that an inexpensive composition provides a sufficient bactericidal effect. Successful acquisition /

In addition, although it was a preliminary experiment, it was found that the use of a germicidal solution having the same composition as that described above as a cleaning solution used for cleaning after hollowing was effective in obtaining a clean product. That is, the present invention relates to an aqueous germicidal solution for animal treatment, wherein the germicidal solution contains an organic acid in an aqueous germicidal solution for immersion or washing for demolition processing for the purpose of meat extraction. When one organic acid is used alone, aliphatic carboxylic acids other than acetic acid and aliphatic carboxylic acids are used. For example, only about 0.05% by weight of linoleic acid and 0.05% by weight of lactate are used. .

It is also effective for the germicidal solution of the present invention to contain a mixture of two or more organic acids. For example, it is preferable to mix linoleic acid, acetic acid, lactic acid and water in a ratio of 25: 30: 25: 20. The optimal pH of the solution is PH 4.2 to 4.5.

Further, in the germicidal solution of the present invention, a combination of an organic acid and a surfactant is also effective, and a combination of an organic acid and sodium hypochlorite is also effective. Combinations of organic acids, surfactants and sodium hypochlorite can also be used.

Further, the present invention provides a method for sterilizing animal meat to be sterilized by washing animal meat or the like which has been disassembled for meat extraction with a sterilizing solution as defined above. The present invention relates to a method for treating edible birds that are heated, immersed and then depilated.

The germicidal solution of the present invention can be used in the hot water pickling process. In addition, the present invention can be used in a cooling step, and the present invention may be used in a cooling tank (chiller tank) or in a separate tank after cooling. In the cooling bath, the treatment is performed for 5 to 60 minutes, for example, 10 minutes at pH 4.5 and 30 minutes at pH 5.5. In a separate tank, process at pH 5 to 5.5 for 30 to 50 seconds.

The invention carried out in the cooling step, especially in a chiller tank, has the advantage of increasing the umami taste of the meat pieces. Originally, broiler carcasses have chicken-specific odors, but the addition of organic acids reduces the distinctive odor, and this effect is proportional to the amount of immersion. As the immersion time is longer and the amount added increases The characteristic odor disappears, and when the concentration is further increased, it becomes the acid odor characteristic of organic acids. Also, the color tone immediately after immersion »shows a vivid color tone as compared to the case where nothing is done, as the immersion time is longer and the PH is lower, and the gloss continues to be mucus after 24 hours of immersion. Is extremely rare. In addition, the scent and taste are clearly different from those of the conventional one, and the scent and taste are changing to be more favorable.

The germicidal solution of the present invention is used in the demolition process of poultry and edible animals. For example, α is used in a hot water immersion process prior to a poultry hair removal process.

As the organic acid used in the present invention, an aliphatic carboxylic acid and an aliphatic oxycarboxylic acid are preferable, and suitable examples thereof include acetic acid, propionic acid, lactic acid, citric acid, tartaric acid, gluconic acid, and lingic acid. However, these salts may be used. Preferred are acetic acid, lactic acid and lignoic acid, which are officially approved as food additives in terms of economy, bactericidal effect and safety.

Examples of the surfactant include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and the like. From the viewpoint of safety, sucrose fatty acid esters having a high HL value, which are officially specified as food additives, are preferred.

In the case of poultry processing, when a bird with feathers is immersed in hot water, which is one of the processing steps, the surface tension of the feathers does not allow the organic acid to penetrate into the whole bird and the skin surface, and has a sufficient effect. Not obtainable, but add surfactant In addition, the effect of permeating the organic acid to the whole bird and the surface of the skin in a short time can be obtained. The addition amount may be the minimum amount that provides sufficient penetration from an economic point of view. Although there is a slight increase or decrease depending on the type of surfactant, it is usually 0.002 to 0.1% (% by weight, the same applies hereinafter), and preferably 0.005 to 0.1%.

The amount of the organic acid may be a minimum amount that can obtain a sufficient bactericidal effect. A large amount of organic acid may be added, but the unit price may increase and the meat flavor may decrease. Usually, it is about 0.01-0.1%, preferably about 0.1%.

The lower the pH of the sterilizing solution during the treatment process containing an organic acid and a surfactant, the lower the PH, the better the sterilizing effect.However, the lower the pH, the more adversely the meat flavor may be affected. It is preferable to set it to 0 to 5.0. More preferably, the pH is between 4.0 and 4.6.

The bactericidal solution of the present invention was found to have a sufficient effect on sterilizing bacteria such as Salmonella, Canopylobacter and Escherichia coli adhered to the poultry in a hot-water bath for treating feathered poultry.

By using the germicidal solution of the present invention in a processing step of a meat and poultry slaughterhouse, it is possible to produce livestock and poultry meat that is safe and free of microbial contamination in terms of food hygiene.

[Brief description of drawings]

Figure 1 is a graph showing the relationship between surfactant concentration and penetration time for feathers.

〔Example〕 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1

Acetic acid and lactic acid were added to the hot water in the poultry slaughterhouse to prepare a composition of pH 4.47. At this time, the total acid concentration was 0.1%. A liquid was prepared by adding a surfactant DK-ester F140 (Daiichi Kogyo Seiyaku) at a predetermined concentration to this liquid preparation.

After placing 50 の of the above prepared solution on a feather of about 8 to 9 cm of a broiler chicken to form a sphere, the time when the sphere collapsed and the liquid began to penetrate into the feather was measured. The results are shown in FIG.

The addition of the surfactant at 0.001% was the same as that without the addition. However, by adding 0.01% or more, the composition solution of # 4.47 permeated sufficiently in the immersion treatment time.

Example 2

A composition was prepared by adding 0.05% of DK-Ester P140 to the hot water bath of 4.47 prepared in Example 1. The pH of this final composition was 4.47. Put the above composition solution into a test tube at 9.9mP and keep it warm at 53 beforehand. Add E. coli suspension (IFQ-3301, 10 ⁵ / m £) 0. After holding for 120 seconds and 120 seconds, 1 n £ of the test solution was immediately mixed with Tritossa agar medium, cultured at 37 for 48 hours, and the number of bacteria was measured.

Separately, put sterile distilled water into a 180 test tube, incubate at 53 at 53, add E. coli suspension G. and maintain at 53: for 60 seconds and 120 seconds. The number of bacteria in the blank was measured. In addition, a test for confirming the effect of a 0.05% aqueous solution of the surfactant DI (—ester F140) was also performed under the same conditions. The results are shown in Table 1.

Table 1 Bactericidal effect of various preparations

Distilled water and a 0.05% aqueous solution of DK-Ester F140 showed no bactericidal activity against E. coli, whereas the composition solution showed bactericidal activity, and treatment for 120 seconds completely killed E. coli.

Example 3

Bactericidal effect on salmonella enteritidis contaminated chicken feathers with water added with various organic acids and surfactant DK-Ester P140 High-pressure sterilized water after use in poultry processing plant The bactericidal effect of a composition prepared around pH 4.5 by adding the surfactant DK-ester P140 to chicken feathers contaminated with Salmonella was examined.

A bundle of chicken feathers in 3-4-thread in Sarumone La fungus was dried for 3 days at room temperature smearing a solution obtained by diluting the buoy ® down culture solution and cultured for 48 hours in ^10-4 with saline, Salmonella-contaminated feathers were created.

DK-Ester F140 0.03 in hot water after use at a poultry slaughterhouse with a pH of 6.95 %, Acetic acid added to 0.04% to make PH 4.70.Furthermore, 0.05% of lactic acid or 0.05% of linoleic acid was added to this solution to obtain PH 4.38 and PH 4.43. The liquid was prepared for each 200πώ.

551: The above-mentioned contaminated feathers were immersed in the two kinds of composition solutions kept at 551, and immediately after immersion, 30 seconds, 60 seconds, 90 seconds, and 120 seconds after, Salmonella bacteria per 1 m m of the composition solution The number and the presence or absence of attachment of Salmonella on feathers were examined. The presence or absence of feathers on Salmonella was determined by treating feathers with physiological saline, adding this saline to an agar medium, and determining the presence or absence of colonies. Table 2 shows the results.

Suppressing effect of a composition solution obtained by adding various organic acids and monoester F140 to hot water (55t :, Salmonella ')

The number of bacteria in the composition solution was 0, indicating that the composition solution had a bactericidal effect. A bactericidal effect was also observed against feather-attached bacteria 30 or 90 seconds after immersion. Ratio 例 Example 1

Bactericidal effect of hot water with various organic acids on feathers contaminated with Salmonella

In this comparative example, unlike Example 3, DI (-ester F140 was not added, and only an organic acid was added to the hot water. The amounts of acetic acid, lactic acid, and lingic acid were the same as in Example 3. And 200% of each of the two composition solutions were prepared, and contaminated feathers were prepared in the same manner as in Example 3. The bactericidal efficacy of the prepared composition solution was examined, and the results are shown in Table 3. Table 3

Bactericidal effect of a composition solution prepared by adding various organic acids to immersion water (551: Salmonella)

The number of bacteria in the composition was smaller than that of the control water alone, and the bactericidal effect of the composition was confirmed. The bactericidal effect against the feather-attached bacteria was observed after 120 seconds from the immersion, but it took more time than after 30 seconds and 90 seconds in Example 3.

Example 4

Canon down Pirobakuta one scalding water by adding various organic acids and a surfactant DK- Wesuteru F140 (Campylobacter, jejuni) bactericidal against contamination down effect wire carrier Npirobaku data one 48 hour Buruse La cultured cells with physiological saline ^10-3 The diluted solution was applied to chicken feathers in the same manner as in Example 3 to prepare a Campylobacter-contaminated feather.

After adding 0.03% of the surfactant DK-Ester F140 to the water as in Example 3, add 0.06% of acetic acid, and add 0.05% of lactic acid or 0.05% of ligonic acid to each of the two composition solutions. Prepared 200m £ each. The PH of the composition solution was 4.38 and 4.39, respectively. The bactericidal effect of these two compositions on Campylobacter-contaminated feathers was examined. Table 4 shows the results.

Four

Killing the composition liquid of various types of organic acids and DK-ester P140 added to the hot water (55, Canbirono <Kuta 1)

The number of bacteria in the composition solution was smaller than that of the control group without the addition of organic acid, and the ^f- bactericidal effect of the composition solution was recognized. Also, the bactericidal effect against feather-attached bacteria is

It was observed after 30 seconds or 90 seconds after soaking. Comparative Example 2 Bactericidal effect of water-immersed water containing various organic acids on cannpyrobacta-contaminated feathers In this comparative example, unlike Example 4, DK-ester F140 was not added to the water-immersed water, and only organic acid was used. Was added. The addition amounts of acetic acid, lactic acid and lingic acid were the same as in Example 4, and two kinds of composition liquids were prepared at 200 μl each. Contaminated feathers were prepared in the same manner as in Example 4, and the bactericidal efficacy of the prepared composition was examined. Table 5 shows the results. Table 5

Bactericidal effect of a composition solution prepared by adding various organic acids to hot water (55:, Campylobacter)

Composition liquid

Immediately after 30 seconds After 60 seconds After 90 seconds After 120 seconds In the composition liquid) Composition liquid Composition liquid Composition liquid Treatment Pli

Feathers feathers feathers feathers feathers feathers feathers

+ Acetic acid 0.06% 0

+ + + + Hot water 200m £

+ Acetic acid 0.06% 0 0 0 0 0

+ 0.05% malic acid added 4.58

+ + + +

6 2 0 0 0 Hot water 200m £ (control) 6.57

+ + The number of bacteria in the composition was smaller than that of the control water alone, and the bactericidal effect of the composition was confirmed. However, no sufficient bactericidal effect was observed for feather-attached bacteria.

From the results of Example 3 and Comparative Example 1 and Example 4 and Comparative Example 2, the bactericidal effect of the organic acid on the feathers contaminated with bacteria was demonstrated and enhanced in a short time by adding the surfactant DK-ester P140. It turned out to be. This is because, as shown in the results of Example 2, the addition of a surfactant increases the permeability to feathers.

Example 5

5 m ³ of stainless steel meat food bird processing plant scalding bath put 4300 ^ groundwater, surface active agents DK- ester FU0 (Dai-ichi Kogyo Seiyaku) projecting enter City, 1.29 kg, was dissolved by stirring. Meanwhile, 1.7 kg of water was added to 3 kg of acetic acid, 2.8 kg of 90% DL-lactic acid, and 2.5 kg of DL-linkic acid, and 7.57 液 of a uniformly dissolved liquid was poured into the above-mentioned water bath and stirred uniformly. At this time, the PH of the bath was 4.2. The temperature of the hot water in the water bath was set to 60, and the slaughter birds after exsanguination were immersed for 60 seconds. After immersion, feathers were removed, and the carcass chest surface 5 cm x 5 cm was thoroughly wiped with sterile gauze of 10 cm x 10 cm. Next, the carcass chest surface 5 cnix 5 era after hollowing was sufficiently wiped off with the same sterile gauze. After washing, the carcass chest surface was treated similarly. Next, 1000 ^ of groundwater was put into a 1200 stainless steel tank as a cooling and washing tank, and cooled by 5. To this was added 12% sodium hypochlorite 840? ^. PH was 9.18. On the other hand, 17.2 g of water was added to 30 g of acetic acid, 27.8 g of 90% DL-lactic acid, and 25 g of DL-linkic acid, and 50 ml of a uniformly dissolved liquid was placed in the above liquid and stirred. PH is 5.0 I got it. The carcasses of the chickens after the emptying and washing were immersed in this tank for 1 minute. After immersion, the carcass chest surface 5 cm x 5 cm was thoroughly wiped with sterile gauze of 10 cm x 10 cm. The wiped gauze was placed in an Erlenmeyer flask containing sterile physiological saline, lOOmjg, and shaken to extract bacteria adhering to the gauze. The extract was mixed with Trisodium or an agar medium, cultured at 37 for 48 hours, and the number of general bacteria produced was measured. The results are shown in Table 6.

Table 6

Sterilization effect when the liquid in the cooling washing tank is treated with an aqueous solution composed of sodium hypochlorite, acetic acid, lactic acid, and lingic acid

* 1; Number of bacteria is the number per cm ^{2 of} carcass chest surface

* 2: The feathers of the carcass chest after exsanguination were peeled off, and bacteria were extracted from a 5 cm x 5 cm body surface with a 10 cm x 10 cm sterile gauze.

Comparative Example 3

The experimental conditions for the water bath were the same as in Example 5, and the conditions for the cooling and cleaning tank were 5 Only 12% sodium hypochlorite was added to 1000 ^ of the groundwater discharged. PH was 9.18. The chicken carcasses were treated under the experimental conditions in the same manner as in Example 5, and the number of general bacteria on the surface of the chicken carcasses after each step was measured. The results are shown in Table 7.

Table 7

Sterilization effect when the liquid in the cooling washing tank is treated with sodium hypochlorite aqueous solution

* 1; Number of bacteria is the number per cm ^{2 of} carcass chest surface

* 2: The feathers of the carcass chest after exsanguination are peeled off and the body surface

Bacteria were extracted from 5 cm x 5 cm with 10 cm x 10 cm sterile gauze.

Comparative Example 4

The experimental conditions of the water bath were the same as in Example 5, and the conditions of the cooling washing tank were as follows: 30 g of acetic acid, 27.8 g of 90% DL-lactic acid, 25 g of DL-lingic acid, and 17.2 g of water. A solution of 50? ^ Uniformly dissolved was placed in 1,000 ^ of 5 groundwater. pH was 2.80. Under these experimental conditions, chicken carcasses were used as in Example 5. Table 8 shows the numbers of general bacteria on the surface of chicken carcass after each step.

Table 8

Sterilization effect when the liquid in the cooling washing tank is treated with an aqueous solution consisting of acetic acid, lactic acid, and lingic acid

* 1; Number of bacteria is the number per cm ^{2 of} carcass chest surface

Bacteria were extracted from 5 cm x 5 cm with sterile gauze of 10 cm x 10 cm.

Claims

The scope of the claims

An aqueous germicide for immersion or washing for demolition processing for meat extraction, wherein the germicide contains an organic acid.

2. The germicidal solution according to claim 1, further comprising a surfactant.

3. The aqueous sterilizing solution for animal treatment according to claim 2, wherein the concentration of the surfactant in the permanent sterilizing solution is 0.002 to 0.1% by weight.

2. The aqueous sterilizing solution for animal treatment according to claim 1, wherein the organic acid is one or a mixture of at least one of lipoprotective rugonic acid and lipoprotective oxycarponic acid.

The germicidal solution according to claim 1, which contains 0.01 to 0.1% by weight of an organic acid.

3. The germicidal solution according to claim 2, comprising 0.002 to 0.1% by weight of a surfactant and 0.01 to 0.1% by weight of an organic acid.

2. The germicidal solution according to claim 1, which has a pH of 3.0 to 5.0.

3. The sterilizing solution according to claim 1, further comprising sodium hypochlorite.

A method for sterilizing animal meat, which is sterilized by washing animal meat or the like which has been dismantled for meat extraction with the sterilizing solution defined in claim 1.

A method of treating a piece of meat with a sterilizing liquid as defined in claim 1 in a hot water step and a Z or cooling step.

A meat piece to which an organic acid is adhered, obtained by the method according to claim 9.

12. The meat piece according to claim 11, wherein the meat piece is poultry meat.

A piece of meat with organic acids attached.