WO2010150850A1 - 食品用殺菌剤 - Google Patents
食品用殺菌剤 Download PDFInfo
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- WO2010150850A1 WO2010150850A1 PCT/JP2010/060766 JP2010060766W WO2010150850A1 WO 2010150850 A1 WO2010150850 A1 WO 2010150850A1 JP 2010060766 W JP2010060766 W JP 2010060766W WO 2010150850 A1 WO2010150850 A1 WO 2010150850A1
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- 235000013305 food Nutrition 0.000 title claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 76
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 50
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 27
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 27
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 27
- 235000011116 calcium hydroxide Nutrition 0.000 claims abstract description 27
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000001540 sodium lactate Substances 0.000 claims abstract description 23
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 23
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 239000000292 calcium oxide Substances 0.000 claims abstract description 15
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 15
- 229940087373 calcium oxide Drugs 0.000 claims abstract description 15
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000006185 dispersion Substances 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims description 37
- 229910052791 calcium Inorganic materials 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 24
- 239000000645 desinfectant Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 241000237502 Ostreidae Species 0.000 claims description 2
- 241000237509 Patinopecten sp. Species 0.000 claims description 2
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- 235000015278 beef Nutrition 0.000 description 6
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- -1 organic acid salt Chemical class 0.000 description 5
- 241000699670 Mus sp. Species 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000008215 water for injection Substances 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
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- 239000008272 agar Substances 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
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- 235000020679 tap water Nutrition 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- 239000001974 tryptic soy broth Substances 0.000 description 3
- 108010050327 trypticase-soy broth Proteins 0.000 description 3
- 241000700198 Cavia Species 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 206010015946 Eye irritation Diseases 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical group [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
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- GNBHRKFJIUUOQI-UHFFFAOYSA-N fluorescein Chemical compound O1C(=O)C2=CC=CC=C2C21C1=CC=C(O)C=C1OC1=CC(O)=CC=C21 GNBHRKFJIUUOQI-UHFFFAOYSA-N 0.000 description 2
- 229940020947 fluorescein sodium Drugs 0.000 description 2
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- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
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- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 229940038773 trisodium citrate Drugs 0.000 description 2
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- 241000589875 Campylobacter jejuni Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241001333951 Escherichia coli O157 Species 0.000 description 1
- 241000010756 Escherichia coli O157:H7 str. EDL933 Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 238000011887 Necropsy Methods 0.000 description 1
- RODZIAKMFCIGPL-UHFFFAOYSA-N P.I.I Chemical compound P.I.I RODZIAKMFCIGPL-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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- 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
-
- 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
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a disinfectant comprising calcined calcium or calcium hydroxide used for disinfecting food or food production equipment.
- sodium hypochlorite is mainly used for sterilization of food and cooking utensils, but odor during work, residual odor in food, carcinogenicity of decomposition products (production of trihalomethane), There have been problems such as a decrease in the effect in the presence of organic matter, and development of a new sterilization method has been demanded.
- Patent Document 1 calcined shell calcium and calcium hydroxide, which is a hydrate thereof, have antibacterial properties (Patent Document 1), and an antibacterial agent for foods containing an organic acid salt in the calcined calcium shell (Patent Document 2). ), Disinfectants for foods containing polyhydric alcohol fatty acid esters and ethanol in calcined calcium (Patent Document 3) and the like are disclosed.
- bactericides do not provide a sufficient bactericidal effect.
- the present invention has been made in view of the above circumstances, and its main object is to provide a food disinfectant having a higher disinfecting power than conventional disinfectants containing calcined calcium or calcium hydroxide. To do.
- the gist of the present invention is as follows.
- An antibacterial agent for food which is an aqueous solution or water dispersion containing calcined calcium, ethanol and sodium lactate,
- the food disinfectant according to [1] above, wherein the calcined calcium is one or a mixture of two or more selected from baked products of oyster shells, scallop shells, sea shells, eggshells or rice husks.
- the bactericidal agent of the present invention is composed of an aqueous solution or water dispersion containing calcined calcium or calcium hydroxide, ethanol and sodium lactate, it has high bactericidal power against Escherichia coli, Staphylococcus aureus and other food poisoning bacteria. can get.
- the bactericidal agent of the present invention contains calcined calcium or calcium hydroxide, ethanol and sodium lactate as active ingredients and is used for food applications.
- the food use means that it can be applied to food production facilities such as cooking utensils and cooking facilities in addition to the food itself.
- the calcined calcium used in the present invention is a component that is a main component of the bactericidal power of the bactericidal agent according to the present invention. It is obtained by calcining or heat-heating calcium derived from nature at a temperature of 600 ° C. or more, preferably 900 to 1200 ° C. for about 15 to 60 minutes, and the main component is calcium oxide.
- the pH of the obtained saturated aqueous solution of calcined calcium is preferably in the range of 11-13.
- the average particle size of the calcined calcium is usually 0.1 to 10 ⁇ m.
- the blending ratio of the calcined calcium in the bactericide is not particularly limited, but is preferably 0.01 to 15% by weight, more preferably 0.1 to 5% by weight in terms of bactericidal power and economy.
- the disinfectant of the present invention comprises an aqueous solution or a water dispersion containing the above-mentioned calcined calcium as an essential component, and calcium oxide, which is the main component of calcined calcium, reacts with water to produce calcium hydroxide. And it is generally considered that this calcium hydroxide exhibits a bactericidal effect. Therefore, in the present invention, calcium hydroxide can be blended instead of calcined calcium.
- the average particle size of calcium hydroxide used in the present invention is usually 0.1 to 10 ⁇ m. As the above-mentioned calcium hydroxide, those that meet food additive standards are usually used.
- the blending ratio of calcium hydroxide in the bactericide is not particularly limited, but is preferably 0.01 to 15% by weight, more preferably 0.1 to 5% by weight from the viewpoint of bactericidal power and economy.
- calcined calcium has high hygroscopicity, calcined calcium and calcium hydroxide can be used in combination in order to improve ease of handling.
- the ethanol used in the present invention is usually preferably compatible with food additive standards.
- the blending ratio of ethanol in the disinfectant is not particularly limited, and is usually blended in the range of 5 to 20% by weight.
- Sodium lactate used in the present invention is necessary for improving the solubility of calcium hydroxide produced by the reaction of calcined calcium with water in water, and is 50% by weight or 60% by weight conforming to food additive standards.
- An aqueous solution of is usually used.
- the mixing ratio of sodium lactate in the bactericidal agent is not particularly limited, but is preferably 0.02 to 20% by weight, more preferably 0.1 to 15% by weight, particularly in terms of bactericidal power and economy. It is preferably 1 to 15% by weight.
- a fragrance or a dye may be added to the fungicide of the present invention.
- the disinfectant of the present invention having the above structure exhibits high disinfecting power against Escherichia coli, Staphylococcus aureus and other food poisoning bacteria.
- the safety of the fungicide of the present invention has been confirmed by acute oral toxicity tests, eye irritation tests, and primary skin irritation tests using animals.
- the disinfectant of the present invention comprises an aqueous solution or a water dispersion, and can be used in the form of a liquid, spray, foam, propellant and the like.
- Bactericidal effect of a composition consisting of calcined calcium and ethanol (reference example) Formulations shown in Tables 1 and 2 were prepared by combining calcined shell calcium (NC Corporation) and ethanol with the balance being water, and Escherichia coli NIHJ and Staphylococcus aureus (The bactericidal effect on Staphylococcus aureus 209P (hereinafter sometimes referred to as “test bacteria”) was examined.
- reaction solution Into a reaction vessel set at 20 ° C., 3 ml of the mixed solution or aqueous dispersion prepared above is dispensed, and 1 ml of the test bacteria whose concentration is adjusted to 10 4 to 10 5 cfu / ml is added (at this time) 8 minutes after that, the reaction solution is collected, and 0.02 ml is added to five test tubes containing post-culture medium (Bacto (TM) Tryptic Soy Broth). Inoculate (1 drop) at a time.
- TM post-culture medium
- Bactericidal Effect of Composition Containing Sodium Lactate (Product of the Present Invention) With the formulation shown in Tables 3 and 4, calcined shell calcium (NC Corporation), ethanol and sodium lactate (60 wt% aqueous solution, Musashino Chemical) Various compositions were prepared with the remainder being water, and the bactericidal effect against Escherichia coli and Staphylococcus aureus was examined. The determination test and evaluation method of the bactericidal effect were carried out in the same manner as in “1. Bactericidal effect of composition comprising calcined calcium and ethanol (reference example)”. The results are shown in Tables 3 and 4.
- the effect of enhancing the bactericidal activity by sodium lactate is presumed to be due to the improved solubility of calcium hydroxide in the composition. That is, it is generally considered that the blended calcined calcium is present as calcium hydroxide by reacting with water in the composition, and this calcium hydroxide exhibits a bactericidal effect. And, calcium hydroxide has low solubility in water, so it is considered that the original bactericidal effect is not exhibited, but the above results show that the solubility of the generated calcium hydroxide has been improved by the addition of sodium lactate It can be said that it suggests.
- composition containing other organic acid salt (comparative product) Composition comprising three types of organic acid salts listed in Table 5 and Table 6 in place of sodium lactate and comprising the formulation shown in the same table
- the sterilizing effect on Escherichia coli and Staphylococcus aureus was examined by the same method as in “1. Sterilizing effect of composition comprising calcined calcium and ethanol (reference example)”. The results are shown in Tables 5 and 6.
- the bactericidal effect on Escherichia coli of a composition containing 5% by weight of sodium acetate or sodium tartrate showed ⁇ . Therefore, when 5% by weight of sodium acetate or sodium tartrate was blended, the bactericidal effect was found to decrease conversely. As described above, even if the three types of organic acid salts used in this test are blended with a composition containing ethanol and calcined calcium, the bactericidal effect against E. coli is not enhanced. The above results were more noticeable in Table 6 where the bactericidal effect against S. aureus was examined.
- Comparison test 1 of bactericidal effect against various food poisoning bacteria A water dispersion of the following formulation was prepared with a mixture of calcined calcium shell (NC Corporation), ethanol, sodium lactate (60 wt% aqueous solution, Musashino Chemical Laboratory), and the balance as water, and a membrane filter (pore size: 0.45 ⁇ m) to prepare a transparent aqueous solution (product of the present invention), which was subjected to the following sterilization test.
- an ethanol solution (30% by weight) and a sodium hypochlorite solution (effective chlorine amount 150 ppm) were used.
- ⁇ Combination prescription> Calcined calcium 0.2% by weight Ethanol 10% by weight Sodium lactate 6% by weight 83.8% water
- the bactericidal effects of the product of the present invention and the comparative product were compared against 33 types of food poisoning bacteria shown in Table 7.
- the determination test and evaluation method of the bactericidal effect were carried out in the same manner as in “1.
- Bactericidal effect of composition comprising calcined calcium and ethanol (reference example)”. The results are shown in Table 7.
- Comparison test 2 of bactericidal effect against various food poisoning bacteria Except that the test bacterial solution used in the test bacterial solution used in “4. Comparative test 1 of bactericidal effect against various food poisoning bacteria” was added to 4% by weight of the test bacterial solution. The bactericidal effect of the product of the present invention and the comparative product were compared in the same manner as in “Comparison test 1 of bactericidal effect against various food poisoning bacteria”. The results are shown in Table 8.
- the test product solution containing no yeast extract showed a high bactericidal effect as compared with the ethanol solution, and was as high as the sodium hypochlorite solution. A bactericidal effect was observed. Furthermore, from the results shown in Table 8, the product of the present invention has a higher bactericidal effect than the ethanol liquid or sodium hypochlorite liquid for the test bacterial liquid (bacterial liquid in which the bactericidal effect hardly appears) formulated with yeast extract. was recognized.
- Sterilization test 2 using the product of the present invention After spraying 1.4 ml of the product of the present invention onto a hand that has been hand-washed and spread, the sample is spread over the whole, and after 1 minute, a specimen is collected from the sprayed portion of the product using a sterile cotton swab and a standard agar medium (Nissui) Inoculated) and cultured at 37 ° C. for 48 hours, and the number of viable bacteria was measured.
- sterilization treatment was performed in the same manner as described above using 70% by weight ethanol generally used for sterilization in food factories, and the number of viable bacteria was measured. The results are shown in Table 10.
- BHI agar medium (Eiken Chemical Co., Ltd.) was added and dried, followed by microaerobic culture at 42 ° C. for 48 hours, and the viable cell count was measured. The results are shown in FIG.
- Test group 1 Mixing test group after spraying the product of the present invention 2: Immersing in the product of the present invention for 1 minute and then draining test group 3: Mixing test group after spraying 70 wt% ethanol 4: No treatment
- test group 1 sterilized with the product of the present invention showed about 10 4 viable counts
- test group 3 sterilized with 70 wt% ethanol had about 10 5 to 10 6 viable cells.
- the number of bacteria was shown. Therefore, it was confirmed that the product of the present invention exhibits a bactericidal power superior to 70% by weight ethanol.
- the taste test of beef Yukke
- the test area 1 had the same taste as the test area 4 which was not sterilized. Although it had, the bitterness derived from ethanol was felt in the test group 3.
- the dipping treatment was superior in the sterilizing power sustainability to the spray treatment (test group 1).
- mice 7-1 Acute oral toxicity test using mice Using the product of the present invention as a specimen, acute oral toxicity in mice was examined.
- mice 5 weeks old ICR male and female mice (Japan SLC Co., Ltd.) were purchased and pre-bred for about 1 week to confirm that there was no abnormality in the general state, and then used for the test.
- Five test animals were housed in polycarbonate cages and were raised in a breeding room set at room temperature 23 ⁇ 2 ° C. and illumination time 12 hours / day.
- the feed solid feed for mice and rats: Labo MR Stock, Nippon Agricultural Industrial Co., Ltd.
- drinking water tap water
- the specimen was diluted with water for injection to prepare a 100 mg / ml test solution.
- the test animals were fasted for about 4 hours before dosing.
- the test group was administered with a test solution, and the control group was injected with water for injection at a dose of 20 ml / kg by oral single administration using a stomach tube.
- the observation period was 14 days. The administration day was observed frequently and once a day from the next day.
- Eye irritation test using rabbits Using the product of the present invention as a specimen, eye irritation in rabbits was examined in accordance with OECD chemical substance toxicity test guidelines (2002).
- test animals After purchasing a Japanese white male rabbit (Kitayama Labes Co., Ltd.) and carrying out preliminary breeding for 1 week or more and confirming that there was no abnormality in the general state, 3 animals were used in the test.
- the test animals were individually housed in FRP cages and kept in a breeding room set at a room temperature of 22 ⁇ 2 ° C. and an illumination time of 12 hours / day.
- the feed was limited feed of solid feed for rabbits and guinea pigs (LRC4, Oriental Yeast Co., Ltd.), and drinking water was freely ingested with tap water.
- Rabbits having a body weight of 3.22 kg, 3.23 kg, and 3.06 kg at the start of the test were respectively identified as Rabbit No. 1, rabbit no. 2, rabbit no. It was set to 3.
- the anterior segment of each eye of each test animal was inspected on the day of the test to confirm that there was no abnormality. After measuring the body weight, 0.1 ml of the sample was instilled into the one-eye conjunctival sac of each test animal, and the upper and lower eyelids were gently aligned and held for about 1 second. The other eye served as an untreated control. At 1, 24, 48 and 72 hours after instillation, the cornea, iris, conjunctiva, etc. were observed using a slit lamp ( ⁇ 10) (Ohira Co., Ltd.), and the degree of eye irritation was scored according to the standard of the Draize method. . The total score of each test animal was calculated using the obtained scoring values, and an average total score of 3 animals was determined for each observation time.
- test animals After purchasing a Japanese white male rabbit (Kitayama Labes Co., Ltd.) and carrying out preliminary breeding for 1 week or more and confirming that there was no abnormality in the general state, 3 animals were used in the test.
- the test animals were individually housed in FRP cages and kept in a breeding room set at a room temperature of 22 ⁇ 2 ° C. and an illumination time of 12 hours / day.
- the feed was limited feed of solid feed for rabbits and guinea pigs (LRC4, Oriental Yeast Co., Ltd.), and drinking water was freely ingested with tap water.
- Rabbits with body weights of 3.48 kg, 3.17 kg, and 3.09 kg at the start of the test were identified as Rabbit No. 1, respectively. 1, rabbit no. 2, rabbit no. It was set to 3.
- the trunk back coat of each test animal was shaved approximately 24 hours before the test. After body weight measurement, 4 places are set for each test animal with an area of about 6 cm 2 , and two of them are scratched on the keratinized layer so as not to reach the dermis (injured skin). Two sites were left untreated (intact skin). A 0.5 ml sample was uniformly applied to a gauze patch cut to about 2 cm ⁇ 3 cm, applied to each of intact and injured skin, and then fixed with a multi-fix roll (Alcare Corporation). Moreover, it was further held with a blender surgical tape (3M Healthcare Co., Ltd.) so that the patch was in contact with the skin. The remaining intact and damaged skin served as controls.
- a blender surgical tape (3M Healthcare Co., Ltd.
- the application time was 4 hours, after which the patch was removed and the application site was wiped with water for injection. Observations were made at 1, 24, 48 and 72 hours after removal, and the stimulation response was scored according to the following criteria.
- the disinfectant according to the present invention can be widely used as a disinfectant applicable to food production facilities such as cooking utensils and cooking facilities as well as food itself.
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Abstract
Description
〔1〕 焼成カルシウム、エタノールおよび乳酸ナトリウムが配合されてなる水溶液または水分散体であることを特徴とする食品用殺菌剤、
〔2〕 焼成カルシウムが牡蠣殻、ホタテ貝殻、ホッキ貝殻、卵殻又は珊瑚殻の焼成物のうちから選ばれた1種又は2種以上の混合物である、前記〔1〕記載の食品用殺菌剤。
〔3〕 焼成カルシウムに代えて水酸化カルシウムが配合されてなる、前記〔1〕記載の食品用殺菌剤、
〔4〕 焼成カルシウムまたは水酸化カルシウムの配合割合が0.01~15重量%、エタノールの配合割合が5~20重量%、乳酸ナトリウムの配合割合が0.02~20重量%である、前記〔1〕~〔3〕のいずれか記載の食品用殺菌剤、
〔5〕 焼成カルシウムと水酸化カルシウムの平均粒径がともに0.1~10μmである、前記〔1〕~〔4〕のいずれか記載の食品用殺菌剤、
〔6〕 前記〔1〕~〔5〕のいずれか記載の食品用殺菌剤で殺菌処理して得られる、保存性の改善された食品。
表1および表2に示す配合処方で、貝殻焼成カルシウム(エヌ・シ-・コーポレーション)とエタノールを配合し、残部を水とした組成物を調製し、大腸菌(Esherichia coli NIHJ)および黄色ブドウ球菌(Staphylococcus aureus 209P)(以下、「供試菌」という場合がある)に対する殺菌効果を検討した。
上記組成物の殺菌効果は、消毒剤の殺菌効果判定法として知られているKelsey-Sykes法(The pharmaceutical journal、1974年11月30日発行、第528 ~530 頁)の藤本変法(「防菌防黴」、技報堂出版、第683~684 頁)により判定した。操作手順の概略は以下のとおりである。
(2)2分後(ステップ(1)の注加開始時から10分経過後)、反応液に上記供試菌1mlを注入し、8分後(ステップ(1)の注加開始時から18分経過後)、反応液を採取し、後培養培地(Bacto(TM)Tryptic Soy Broth)を入れた5本の試験管に0.02ml(1滴)ずつ注加接種する。
(3)2分後(ステップ(1)の注加開始時から20分経過後)、反応液に上記供試菌1mlを注入し、8分後(ステップ(1)の注加開始時から28分経過後)、反応液を採取し、後培養培地(Bacto(TM)Tryptic Soy Broth)を入れた5本の試験管に0.02ml(1滴)ずつ注加接種する。
ステップ(1)~(3)で得られた各5本の試験管を37℃で24時間培養し、各ステップにおいて5本中3本以上の試験管で供試菌の増殖が認められない場合、殺菌効果ありと判断した。
具体的な評価は以下のとおりである。結果を表1と表2に示す。
×:殺菌効果なし
△:ステップ(1)では殺菌効果あるがステップ(2)では殺菌効果なし
○:ステップ(2)までは殺菌効果あるがステップ(3)では殺菌効果なし
◎:ステップ(3)まで殺菌効果あり
表3および表4に示す配合処方で、貝殻焼成カルシウム(エヌ・シ-・コーポレーション)とエタノールおよび乳酸ナトリウム(60重量%水溶液、武蔵野化学研究所)を配合し、残部を水とした種々の組成物を調製し、大腸菌および黄色ブドウ球菌に対する殺菌効果を検討した。殺菌効果の判定試験および評価方法は、上記「1.焼成カルシウムとエタノールからなる組成物の殺菌効果(参考例)」と同様に行った。結果を表3と表4に示す。
この傾向は黄色ブドウ球菌に対する殺菌効果で顕著に認められた。すなわち、エタノールを5重量%、焼成カルシウムを0.1重量%配合した場合、乳酸ナトリウムを4.5重量%配合すると殺菌効果が評価×から△になり(表4の中央列を参照)、エタノールを10重量%、焼成カルシウムを0.2重量%配合した場合、乳酸ナトリウムを6重量%以上配合すると殺菌効果が評価△から◎になった(表4の右列を参照)。
乳酸ナトリウムに代えて表5および表6に記載の3種類の有機酸塩を配合して同表に示す配合処方からなる組成物を用いたこと以外は「1.焼成カルシウムとエタノールからなる組成物の殺菌効果(参考例)」と同様の方法により大腸菌および黄色ブドウ球菌に対する殺菌効果を検討した。結果を表5と表6に示す。
また、酢酸ナトリウムまたは酒石酸ナトリウムを5重量%配合した組成物の大腸菌に対する殺菌効果は△を示した。したがって、酢酸ナトリウムまたは酒石酸ナトリウムを5重量%配合した場合、殺菌効果は逆に低減することが認められた。
以上のとおり、本試験に使用した3種類の有機酸塩をエタノールと焼成カルシウムを含有する組成物に配合したとしても、大腸菌に対する殺菌効果を増強させることはない。
上記の結果は黄色ブドウ球菌に対する殺菌効果を検討した表6でより顕著に認められた。
貝殻焼成カルシウム(エヌ・シ-・コーポレーション)、エタノール、乳酸ナトリウム(60重量%水溶液、武蔵野化学研究所)を配合し、残部を水として下記処方の水分散体を調製し、メンブランフィルター(孔径:0.45μm)で濾過して透明な水溶液(本発明品)を調製し、以下の殺菌テストに供した。比較品としては、エタノール液(30重量%)と次亜塩素酸ナトリウム液(有効塩素量150ppm)を用いた。
<配合処方>
焼成カルシウム 0.2重量%
エタノール 10重量%
乳酸ナトリウム 6重量%
水 83.8重量
上記「4.各種食中毒菌に対する殺菌効果の比較テスト1」で用いた供試菌液に酵母エキスを4重量%になるように配合したものを供試菌液としたこと以外は上記「4.各種食中毒菌に対する殺菌効果の比較テスト1」と同様の方法で本発明品と比較品の殺菌効果を比較した。結果を表8に示す。
上記「4.各種食中毒菌に対する殺菌効果の比較テスト1」で用いた本発明品を以下の殺菌テストに供した。
大腸菌O-157(Enterohemorrhagic Escherichia coli O157:H7 EDL 933)を1×105cfu/ml程度含む生理食塩水にまな板を1時間浸漬し、このまな板を軽く水切りした後、本発明品を噴霧(0.7ml)し、1分後に、滅菌綿棒を用いて、本発明品を噴霧した部分から検体を採取してクロモアガーO-157寒天培地(関東化学)に接種し、37℃で24時間培養し、生菌数を測定した。
比較品として一般に食品工場で殺菌の目的で使用されている70重量%エタノールを使用して上記と同様の方法で殺菌処理し、生菌数を測定した。結果を表9に示す。
手洗い後乾燥させた手に本発明品を1.4ml噴霧し、全体に広げ、1分後に、滅菌綿棒を用いて、本発明品を噴霧した部分から検体を採取して標準寒天培地(日水製薬)に接種し、37℃で48時間培養し、生菌数を測定した。
比較品として一般に食品工場で殺菌の目的で使用されている70重量%エタノールを使用して上記と同様の方法で殺菌処理し、生菌数を測定した。結果を表10に示す。
牛肉(ユッケ)200gにカンピロバクター菌液(Campylobacter jejuni subsp. Jejuni JCM2013)1×104 cfu/mlを2ml加え混合した後、下記1~4の試験区で処理を行い、処理後の牛肉(ユッケ)を10℃で保管し、保管直後、5時間後および24時間後にそれぞれ牛肉を20g採取し、180mlの滅菌生理食塩水(食塩濃度0.85%)で希釈、ストマッカーで破砕した試験液1mlを滅菌シャーレーに移し、BHI寒天培地(栄研化学)を加え、乾燥させた後42℃で48時間微好気培養し生菌数を測定した。結果を図1に示す。
試験区1:本発明品を噴霧後混合
試験区2:本発明品に1分間浸漬後、液切り
試験区3:70重量%エタノールを噴霧後混合
試験区4:無処理
また、別に牛肉(ユッケ)で試験区1から4を調整し調味しない状態で牛肉(ユッケ)の食味テストを実施したところ、試験区1は殺菌処理をしなかった試験区4と同等の食味を有していたが、試験区3ではエタノールに由来する苦味が感じられた。
さらに、本発明品の食品への処理方法としては、浸漬処理(試験区2)の方が噴霧処理(試験区1)よりも殺菌力の持続性の点で優れていることが分かった。
上記「4.各種食中毒菌に対する殺菌効果の比較テスト1」で用いた本発明品を、以下に記す3種類の安全性試験に供した。
本発明品を検体として、マウスにおける急性経口毒性を調べた。
投与前に約4時間試験動物を絶食させた。体重を測定した後、試験群には試験液、対照群には注射用水をそれぞれ20ml/kgの投与容量で、胃ゾンデを用いて強制単回経口投与した。観察期間は14日間とした。投与日は頻回、翌日から1日1回の観察を行った。投与後7および14日に体重を測定し、t-検定により有意水準5%で群間の比較を行った。体重測定の結果を表11(雄)、表12(雌)に示す。観察期間終了時に動物すべてを剖検した。
本発明品を検体として、OECD化学物質毒性試験指針(2002)に準拠し、ウサギにおける眼刺激性を調べた。
なお、点眼後1時間を除く各観察時間にフルオレセインナトリウムを用いて、角膜上皮障害の有無と程度を詳細に観察した。
結果を表13(ウサギNo.1)、表14(ウサギNo.2)、表15(ウサギNo.3)に示す。
観察期間中の平均合計評点の最高値は、試験眼では4.0(点眼後1時間)、対照眼では0(ゼロ)であった。これらの結果から、ウサギを用いた眼刺激性試験において、検体は「無刺激物」の範疇にあるものと評価された。
本発明品を検体として、OECD化学物質毒性試験指針(2002)に準拠し、ウサギにおける皮膚一次刺激性を調べた。
紅斑なし 0
非常に軽度な紅斑(かろうじて識別できる) 1
はっきりした紅斑 2
中程度ないし高度紅斑 3
高度紅斑からわずかな痂皮の形成(深部損傷まで) 4*
(最高点4)
*出血、潰瘍および壊死は深部損傷として点数4に分類した。
浮腫なし 0
非常に軽度な浮腫(かろうじて識別できる) 1
軽度浮腫(はっきりした膨隆による明確な縁が識別できる) 2
中等度浮腫(約1mmの膨隆) 3
高度浮腫(1mm以上の膨隆と曝露範囲を超えた広がり) 4*
(最高点4)
(反応のカテゴリー) (P.I.I.)
無刺激性 0~0.4
弱い刺激性 0.5~1.9
中等度の刺激性 2~4.9
強い刺激性 5~8
Claims (6)
- 焼成カルシウム、エタノールおよび乳酸ナトリウムが配合されてなる水溶液または水分散体であることを特徴とする食品用殺菌剤。
- 焼成カルシウムが牡蠣殻、ホタテ貝殻、ホッキ貝殻、卵殻又は珊瑚殻の焼成物のうちから選ばれた1種又は2種以上の混合物である、請求項1記載の食品用殺菌剤。
- 焼成カルシウムに代えて水酸化カルシウムが配合されてなる、請求項1記載の食品用殺菌剤。
- 焼成カルシウムまたは水酸化カルシウムの配合割合が0.01~15重量%、エタノールの配合割合が5~20重量%、乳酸ナトリウムの配合割合が0.02~20重量%である、請求項1~3のいずれか記載の食品用殺菌剤。
- 焼成カルシウムと水酸化カルシウムの平均粒径がともに0.1~10μmである、請求項1~4のいずれか記載の食品用殺菌剤。
- 請求項1~5のいずれか記載の食品用殺菌剤で殺菌処理して得られる、保存性の改善された食品。
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- 2010-06-24 AU AU2010263554A patent/AU2010263554B2/en active Active
- 2010-06-24 JP JP2010544101A patent/JP4681693B2/ja active Active
- 2010-06-24 CN CN201080027583.7A patent/CN102802448B/zh active Active
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Cited By (8)
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CN104126610A (zh) * | 2014-08-14 | 2014-11-05 | 杨成玉 | 植物杀菌剂 |
JP2016060714A (ja) * | 2014-09-18 | 2016-04-25 | 利男 榎並 | マニキュア液 |
JP2017071566A (ja) * | 2015-10-06 | 2017-04-13 | 株式会社かわかみ | 化粧料 |
JP2018157770A (ja) * | 2017-03-22 | 2018-10-11 | 国立大学法人京都大学 | 殺菌処理された肉塊の製造方法 |
JP2020174575A (ja) * | 2019-04-18 | 2020-10-29 | 株式会社かわかみ | 食品用殺菌剤 |
JP7493221B2 (ja) | 2020-04-10 | 2024-05-31 | 株式会社カワカミ | 食品用殺菌剤 |
JP2022136995A (ja) * | 2021-03-08 | 2022-09-21 | 臺灣塑膠工業股▲ふん▼有限公司 | カキ殻焼成粉末を含むプラスチック、プラスチック製品及びプラスチックの製造方法 |
JP7479415B2 (ja) | 2021-03-08 | 2024-05-08 | 臺灣塑膠工業股▲ふん▼有限公司 | カキ殻焼成粉末を含むプラスチック、プラスチック製品及びプラスチックの製造方法 |
Also Published As
Publication number | Publication date |
---|---|
US20120141646A1 (en) | 2012-06-07 |
JPWO2010150850A1 (ja) | 2012-12-10 |
EP2446755A4 (en) | 2012-12-26 |
EP2446755A1 (en) | 2012-05-02 |
EP2446755B1 (en) | 2014-06-11 |
CN102802448A (zh) | 2012-11-28 |
US9060541B2 (en) | 2015-06-23 |
AU2010263554B2 (en) | 2014-05-15 |
CN102802448B (zh) | 2014-03-05 |
AU2010263554A1 (en) | 2011-12-01 |
JP4681693B2 (ja) | 2011-05-11 |
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