WO2022014595A1 - 亜塩素酸水を用いた食鳥肉の製造法 - Google Patents

亜塩素酸水を用いた食鳥肉の製造法 Download PDF

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WO2022014595A1
WO2022014595A1 PCT/JP2021/026315 JP2021026315W WO2022014595A1 WO 2022014595 A1 WO2022014595 A1 WO 2022014595A1 JP 2021026315 W JP2021026315 W JP 2021026315W WO 2022014595 A1 WO2022014595 A1 WO 2022014595A1
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Prior art keywords
water
bird
chlorinated water
chlorinated
chlorite
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English (en)
French (fr)
Japanese (ja)
Inventor
学剛 合田
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Sankei Co Ltd
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Sankei Co Ltd
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Priority to JP2022536393A priority Critical patent/JPWO2022014595A1/ja
Priority to EP21842745.8A priority patent/EP4183256A4/en
Publication of WO2022014595A1 publication Critical patent/WO2022014595A1/ja
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • 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
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01P—BIOCIDAL, PEST REPELLANT, PEST ATTRACTANT OR PLANT GROWTH REGULATORY ACTIVITY OF CHEMICAL COMPOUNDS OR PREPARATIONS
    • A01P1/00—Disinfectants; Antimicrobial compounds or mixtures thereof
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0061—Cleaning or disinfecting poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/30—Apparatus for preserving using liquids ; Processes therefor by spraying of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2/00—Disinfection or sterilisation of materials or objects, in general; Accessories therefor
    • A61L2/16—Disinfection or sterilisation of materials or objects, in general; Accessories therefor using chemical substances
    • A61L2/18—Liquid substances

Definitions

  • This disclosure relates to a method for producing poultry meat using chlorinated water.
  • the present disclosure also relates to methods and devices for producing particulate chlorite water.
  • the present disclosure also relates to a system for sterilizing poultry meat.
  • Campylobacter food poisoning which accounts for the top number of cases and the number of cases of bacterial food poisoning in Japan, has become a major social problem that shakes food safety and causes great economic loss to the affected people and producers. There is. Chicken is known to be frequently contaminated with Campylobacter.
  • the present inventors have established a method for producing poultry meat, for example, raw chicken meat.
  • the present disclosure has been completed by developing a method and an apparatus for producing fine particle chlorinated water and a system for sterilizing poultry meat.
  • Food additives as a measure to prevent food poisoning by Campylobacter spp., which is a pathogenic microorganism that can cause infectious diseases, and intestinal bacteriological bacteria derived from the intestinal tract, which is an index bacterium.
  • the effectiveness of the sterilization process was verified in the environment of the site. It is possible to establish standards for raw chicken meat to protect the raw food culture peculiar to Japan.
  • This disclosure establishes a "method for producing raw chicken raw materials that can be used for raw consumption", and as a background, chicken dishes and processed chicken products that are raw or as close to raw as possible are provided throughout Japan. Despite this, it is not provided as a suitable raw material, and not only that, appropriate standards and microbial control standards have been established to withstand raw or as close to raw chicken food and processed chicken raw materials. It can be mentioned that it is not. Nevertheless, the demand for raw chicken food is only increasing, and as a result, food poisoning caused by Campylobacter spp. Is becoming a problem. The reason is that chicken meat, which is originally distributed for heating, is provided to consumers in a raw or insufficiently heated state.
  • Campylobacter which can cause food poisoning
  • Campylobacter which can cause infectious diseases, especially when they are transported from the farm to the processing plant and are covered with feces. That is, it arrives at the food poisoning plant in a state contaminated with Campylobacter spp. , Campylobacter spp. From this feces is transmitted and contaminated.
  • Campylobacter spp since live birds arrive at the poultry processing plant every day, Campylobacter spp. By various genotypes from various farms settle in the processing plant, and this is a resident and unique ecosystem. It was also found that the risk of infection to workers was increased as a result of the fact that the condition spreads through people and things.
  • Campylobacter spp From the internal organs. This is because when the internal organs are removed by the hollowing process, the intestinal tract is damaged, and the contents of the intestinal tract adhere to the hollowing out and the body, so that the internal organs are contaminated with Campylobacter spp.
  • the process proceeds to the internal / external cleaning process and the pre-cooling / main cooling chiller process. Then, the dirt is removed, but the bacterium belonging to the genus Campylobacter, which is derived from the internal organs, does not flow down.
  • Sodium hypochlorite which is automatically titrated in the pre-cooling / main-cooling chiller process, is for preventing contamination of the chiller water in the chiller tank, and is derived from the internal organs attached to the body and the hollow. It is not possible to kill Campylobacter spp. (The data in Table 11 of the specification point to this). Therefore, in order to prevent food poisoning, it is necessary to surely reduce the bacterium of the genus Campylobacter derived from this internal organ before the pre-cooling / main-cooling chiller, and a sterilizing device (device B and device C) for that purpose is required. become. By installing these, for the first time, the number of Campylobacter spp.
  • both the pretreatment sterilizer (device A) and the main sterilizer (device B and device C) are installed, and as an infectious disease prevention measure, it is derived from feces. It is understood that food poisoning countermeasures must be taken after suppressing Campylobacter spp.
  • the present invention provides the following items.
  • (Item 1) A method for producing chicken meat, which comprises a step of contacting edible chicken meat raw material with chlorinated water.
  • the step of washing the inside and outside of the bird is included, and the step of washing the inside and outside of the bird is a microorganism derived from the internal organs while washing away the internal organ contents attached to the surface with chlorinated water having a free chlorine concentration of 1 to 200 mg / L.
  • the Enterobacteriaceae group attached to the poultry meat is negative in 25 g of the final product, and the Campylobacter spp. Is negative by the quantitative method (mCCDA (SEL) medium method), and in the three-step three-way method.
  • the method according to any one of the above items which is 50 MPN or less in 100 g of the final product, 0.014 cfu / g or less for Salmonella spp., And 0.014 cfu / g or less for enterohemorrhagic Escherichia coli.
  • the bacterium of the genus Campylobacter is C.I. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I. The method according to any one of the above items, which is upsaliensis.
  • the Salmonella enterica subtilis is S. abortusequui, S. abortusovis, S. typhisuis, S. purlorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphoi A, S. paratypho.
  • Steps to provide edible bird meat A method for producing poultry meat, comprising contacting the poultry meat with chlorinated water to produce poultry meat.
  • the Enterobacteriaceae group attached to the poultry meat is negative in 25 g of the final product, and the Campylobacter spp. Is negative by the quantitative method (mCCDA (SEL) medium method), and in the three-step three-way method.
  • the method according to any one of the above items which is 50 MPN or less in 100 g of the final product, 0.014 cfu / g or less for Salmonella spp., And 0.014 cfu / g or less for enterohemorrhagic Escherichia coli.
  • the bacterium of the genus Campylobacter is C.I. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I. The method according to any one of the above items, which is upsaliensis.
  • the Salmonella enterica subtilis is S. abortusequui, S. abortusovis, S. typhisuis, S. purulorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphoid A, S. paratyphoid. , S. enteridis, S. cholera esuis, S. sendai, S. oranienburg, S. chester, or S. arizonae, according to any one of the above items.
  • (Item 27) The method according to any one of the above items, wherein the chicken meat is a chicken meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken products.
  • (Item 28) A method for providing a poultry dish, comprising the step of cooking a poultry dish using the poultry meat produced by the method according to any one of the above items.
  • the bacterium of the genus Campylobacter is C.I. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I.
  • the fungicide according to any one of the above items, which is upsaliensis.
  • a nozzle having a diameter of 5 ⁇ m to 15 ⁇ m is filled with chlorite water having a liquid volume of 0.1 L / hour to 10.0 L / hour, an air volume of 10 L / min to 60 L / min, and an air volume of 0.04 MPa to 1.2 MPa.
  • a device for producing fine-grained chlorous acid water which comprises a nozzle having a diameter of 1 ⁇ m to 10 ⁇ m and a liquid volume of 0.1 L / hour to 10.0 L / hour to 10 L / min.
  • An apparatus comprising a means for providing with an air volume of ⁇ 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.
  • a system for sterilizing edible bird meat A spray nozzle for spraying chlorite water and The equipment for providing the meat of the bird and Means for moving the device and A system comprising a barrier for forming a processing space for shielding the sides from the direction of movement of the instrument.
  • a system for producing chicken meat At least one unit selected from the group consisting of a blood discharge unit, a hot water pickling unit, a feather removal unit, a hollowing unit, an internal / external cleaning unit, a cooling unit, and a refrigerated storage unit.
  • a system comprising a unit or means of contacting chlorinated water.
  • a method for sterilizing poultry meat which comprises a step of contacting edible chicken meat raw material with chlorinated water.
  • the step of washing the inside and outside of the bird is included, and the step of washing the inside and outside of the bird is a microorganism derived from the internal organs while washing away the internal organ contents attached to the surface with chlorinated water having a free chlorine concentration of 1 to 200 mg / L.
  • (Item 70) The method according to any one of the above items, wherein the chicken meat is a chicken meat that can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken products.
  • the Enterobacteriaceae group attached to the poultry meat is negative in 25 g of the final product, and the Campylobacter spp. Is negative by the quantitative method (mCCDA (SEL) medium method), and in the three-step three-way method.
  • the method according to any one of the above items which is 50 MPN or less in 100 g of the final product, 0.014 cfu / g or less for Salmonella spp., And 0.014 cfu / g or less for enterohemorrhagic Escherichia coli.
  • the bacterium of the genus Campylobacter is C.I. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I. The method according to any one of the above items, which is upsaliensis.
  • the Salmonella enterica subtilis is S. abortusequui, S. abortusovis, S. typhisuis, S. purlorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphoi A, S. paratypho.
  • the bacterium of the genus Campylobacter is C.I. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I.
  • the system according to any one of the above items, which is upsaliensis.
  • the Salmonella enterica subtilis is S. abortusequui, S. abortusovis, S. typhisuis, S. purlorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphoi A, S. paratypho.
  • the system according to any one of the above items, which is typurium, S. enteridis, S. cholera esuis, S. sendai, S. oranienburg, S. chester, or S. arizonae.
  • pathogenic microorganisms could be reduced to less than the number of bacteria that do not cause food poisoning. It can now be distributed as raw chicken.
  • FIG. 1 shows a schematic flow chart of the poultry processing step of Example 1.
  • the inkjet paint (cyan) is made into fine particles of 8 ⁇ m or less, a 5 cm ⁇ 5 cm chicken skin is submerged in a space filled with a plastic case, allowed to stand for 1 minute, then sliced and observed with an optical microscope. The photograph is shown. It has been shown that the inkjet paint is in contact with and penetrates the chicken skin.
  • FIG. 3 shows the transition of Campylobacter spp. By spraying fine particles of chloric acid water and the seasonal comparison throughout the year.
  • FIG. 4 shows the transition of the Enterobacteriaceae group by spraying fine particles of chlorite water.
  • FIG. 5 is a schematic view of the cooling water sampling method of Example 1.
  • FIG. 6 shows the transition of the effective chlorine concentration, the free chlorine concentration and the turbidity at the point A of Example 2.
  • FIG. 7 shows the transition of the effective chlorine concentration, the free chlorine concentration and the turbidity at the point B of Example 2.
  • references to "about” with respect to a value or parameter herein include variations relating to the value or parameter itself. Unless otherwise specified, for example, “about X” includes “X” itself and a value that allows an error of ⁇ 10% thereof.
  • chlorite water an aqueous solution containing chlorite to be used as fungicides (HClO 2), a chlorite (HClO 2) for a long time stably maintained It is something that can be done.
  • a sample of chlorinated water is measured with a spectrophotometer, two absorption parts showing a peak near 260 nm and an absorption part showing a peak near 350 nm can be confirmed simultaneously in the UV spectrum, that is, in the UV spectrum. , If a twin aneurysm is shown, the presence of chlorinated water can be recognized.
  • the chlorinated water can be prepared by the method disclosed in International Publications WO2008 / 026607, WO2014 / 188310, WO2014 / 188311, WO2014 / 188312, WO2015 / 093062, WO2017 / 170904.
  • Chlorous acid water was designated as a food additive on February 1, 2013, and is a bactericidal agent containing chlorous acid (HClO 2 ) as the main active ingredient, and is the main component of this "chlorous acid water".
  • the active ingredient, chlorous acid (HClO 2 ) is a semi-stable chemical and is recognized by the US USDA and FDA as a particularly safe substance in food additives: processing aids.
  • chlorinated water can exert a strong bactericidal effect even in the presence of organic substances, and at the National Institute of Health Sciences (commonly known as Kokueiken), "2015 norovirus inactivation” In the “Survey on Conditions", "The only thing that could be inactivated below the detection limit under all load conditions was chlorinated water.”
  • Kokueiken National Institute of Health Sciences
  • Chlorous acid water whose main active ingredient is chlorous acid, has a strong bactericidal activity equal to or higher than that of "hypochlorous acid water” and "sodium hypochlorite". Its reactivity is gradual, and although it does not have an instant bactericidal effect (immediate effect), it has a gradual bactericidal activity while having an accurate bactericidal activity, and also maintains a stable bactericidal activity.
  • “Chlorous acid water” has the feature that it is slow but surely in a dirty environment where a lot of organic substances are present, which has been said to be the weakest point for chlorine oxide chemicals. Moreover, the bactericidal effect can be accurately exhibited. (Bactericidal power against microorganisms lurking in dirt).
  • resistant bacteria that have been difficult to sterilize heat-resistant bacteria that increase resistance by forming buds, drug-resistant bacteria that antibiotics are no longer effective, etc.
  • fungi such as mold and yeast, etc.
  • viruses can exert an inactivating effect on viruses (including both enveloped viruses and non-enveloped viruses).
  • "Hydronic acid water” does not need to be adjusted at the time of use, does not require a dedicated generator for that purpose, and can be used by anyone when they want to use it anywhere, and it is safe.
  • Food poisoning means oral infection by eating and drinking (oral ingestion) of food and causing symptoms (case).
  • Food poisoning is a food-borne infection and is part of the infection. Many food poisoning incidents occur every year by ingesting meat, etc., caused by animals (livestock) and microorganisms existing in the natural world.
  • Bacterial food poisoning includes infectious infectious type (Salmonella, etc.), infectious toxin type (Vibrio parahaemolyticus, pathogenic Escherichia coli, etc.), and toxin type such as Staphylococcus aureus and Clostridium botulinum.
  • Viral food poisoning includes those caused by norovirus, hepatitis A virus, hepatitis E virus and the like.
  • Chemical food poisoning includes those caused by harmful food additives (arsenic, residual pesticides, etc.), pollutants, and the like.
  • Examples of natural food poisoning include animal-derived substances such as puffer fish poison and shellfish poison, which are natural poisons, and plant-derived substances such as poisonous mushrooms and poisonous plants, which are natural poisons. Allergic food poisoning can also be mentioned.
  • pathogenic microorganism refers to microorganisms that are transmitted through humans and the environment, excluding food poisoning (oral infection). Infected individuals can spread the microorganisms through diarrhea, vomiting, coughing, etc. and become infected by secondary infection.
  • free chlorine is defined as “free residual chlorine and binding” specified by the Minister of Health, Labor and Welfare based on the provisions of Article 17, Paragraph 2 of the Enforcement Regulations of the Waterworks Law. It is a value measured by Appendix 3 (hereinafter, colorimetric method (DPD indicator)) of "Chlorine Inspection Method”, and is a value obtained by oxidizing the DPD indicator.
  • DPD indicator colorimetric method
  • raw food means eating in an unheated state (raw).
  • feathering means removing the feathers of a chicken.
  • “hollowing out” means removing internal organs from chicken carcasses.
  • internal and external cleaning means cleaning the inside and outside of a chicken carcass from which internal organs have been removed.
  • fine particles means those having an average particle diameter small enough not to get wet even if touched by a hand. Such an average particle size can be 1 ⁇ m to 10 ⁇ m.
  • edible birds means birds suitable for food, and refers to the whole body or a part of such birds. Examples include carcasses of birds or parts thereof, and means edible raw materials such as meat, internal organs, and bones.
  • the "bacterial group clarified based on the inspection method of the ISO method (21528)” is a group of enterobacteriaceae clarified when the test is carried out according to the inspection method of the ISO method (21528).
  • VRBG violet red bile glucose
  • a method for producing poultry meat which comprises a step of contacting edible avian meat raw material with chlorite water. It can be used to produce raw chicken meat, such as in food factories.
  • the present disclosure also provides a method comprising contacting a bird with chlorinated water after removing the internal organs from the bird.
  • the present disclosure also provides a method further comprising contacting the bird with chlorinated water after the bird has been defeathered and before the internal organs have been removed from the bird.
  • the present disclosure also discloses that after removing the internal organs from the bird, contacting the bird with chlorinated water, washing the inside and outside of the bird with a solution containing chlorinated water, and then cooling the bird.
  • a method further comprising contacting chlorinated water.
  • the present disclosure also provides a method further comprising contacting the birds with chlorinated water after cooling and before refrigerating.
  • the present disclosure also includes a step of washing the inside and outside of the bird with a chlorinated water having a free chlorine concentration of 1 to 200 mg / L to sterilize the microorganisms derived from the internal organs while washing away the internal organ contents attached to the surface. Provide a way to do it.
  • the free chlorine concentration at this time is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L.
  • L or more 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / It can be L or more and 190 mg / L or more.
  • the free chlorine concentration at this time is 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less.
  • L or less 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / It can be L or less and 5 mg / L or less.
  • the free chlorine concentration at this time can be in the range of any combination between these values.
  • the present disclosure also provides a method of sterilizing microorganisms adhering to the surface of birds with chlorinated water while cooling.
  • the present disclosure also provides a method in which the free chlorine concentration of antifreeze water in the cooling water is 1 to 200 mg / L.
  • the free chlorine concentration at this time is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L.
  • L or more 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / It can be L or more and 190 mg / L or more.
  • the free chlorine concentration at this time is 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less.
  • L or less 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / It can be L or less and 5 mg / L or less.
  • the free chlorine concentration at this time can be in the range of any combination between these values.
  • the present disclosure also provides a method in which the step of contacting the chlorinated water includes a step of contacting the chlorinated water in the form of fine particles.
  • the present disclosure also provides a method in which the step of contacting the chlorite water includes a step of passing the bird through a space in which the fine particle chlorite water stays.
  • the present disclosure also provides a method in which the average particle size of the fine particle-like chlorite water is 1 ⁇ m to 10 ⁇ m.
  • the average particle size of the chlorinated water can be any of 1 ⁇ m, 2 ⁇ m, 3 ⁇ m, 4 ⁇ m, 5 ⁇ m, 6 ⁇ m, 7 ⁇ m, 8 ⁇ m, 9 ⁇ m, and 10 ⁇ m, and can be within any combination of these values.
  • the present disclosure also provides a method in which the free chlorine concentration of the chlorinated water is 1 mg / L to 200 mg / L.
  • the free chlorine concentration at this time is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, 40 mg / L.
  • L or more 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / It can be L or more and 190 mg / L or more.
  • the free chlorine concentration at this time is 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less.
  • L or less 110 mg / L or less, 100 mg / L or less, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, 70 mg / L or less, 65 mg / L or less, 60 mg / L or less, 55 mg / L or less, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L or less, 10 mg / It can be L or less and 5 mg / L or less.
  • the free chlorine concentration at this time can be in the range of any combination between these values.
  • the present disclosure also provides a method by which the chicken meat can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken products.
  • the present disclosure also provides a method in which the bird is a oyadori (high kei), a tanedori (shukei), a wakadori, or a jidori.
  • the enterobacteriaceae group adhering to the poultry meat is 10 ⁇ 4 cfu / g or less, Campylobacter spp. Is less than 200 / g, and Salmonella spp. Are 0.014 cfu / g or less by the above method.
  • Enterohemorrhagic Escherichia coli provides a method of 0.014 cfu / g or less.
  • the present disclosure also provides a method in which the Enterobacteriaceae group is a group of bacteria that is clarified based on the inspection method of the ISO method (21528).
  • Campylobacter spp. colli C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I. Provides a method that is upsaliensis.
  • the Salmonella enterica subtilis is S. abortusequui, S. abortusovis, S. typhisuis, S. purulorum, S. gallinarum, S. abortusbovis, S. typhi, S. paratyphoi A, S.
  • the present disclosure also provides a method in which the enterohemorrhagic Escherichia coli is E. coli O157, E. coli O26, or E. coli O111.
  • the present disclosure also provides a method in which the step of contacting chlorinated water is carried out in all the steps of the above steps.
  • a method for producing poultry meat comprising contacting the poultry meat with chlorinated water to produce poultry meat. It can be used to produce poultry meat in restaurants and the like.
  • the present disclosure also provides a method in which the number of Campylobacter spp. Is reduced to or less than the minimum number of onset bacteria (less than 200 / g) by the contact.
  • Campylobacter spp. colli C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I. Provides a method that is upsaliensis.
  • the present disclosure also provides a method by which the chicken meat can be used not only as a raw material for conventional chicken meat but also as a raw material for raw chicken products.
  • the present disclosure also provides a method of providing a poultry dish, comprising the step of cooking a poultry dish using the poultry meat produced by the above method.
  • chlorite water having an average particle size of 1 ⁇ m to 10 ⁇ m is provided.
  • the average particle size of the chlorinated water can be any of 1 ⁇ m, 2 ⁇ m, 3 ⁇ m, 4 ⁇ m, 5 ⁇ m, 6 ⁇ m, 7 ⁇ m, 8 ⁇ m, 9 ⁇ m, and 10 ⁇ m, and can be within any combination of these values.
  • a bactericide containing fine particle chlorite water is provided.
  • the present disclosure is also intended for the fungicide to kill Campylobacter spp. And Enterobacteriaceae.
  • the present disclosure also states that the Campylobacter spp. colli, C.I. concisus, C.I. curvus, C.I. foetus, C.I. gracilis, C.I. hellovicus, C.I. humanis, C.I. hyointestinalis, C.I. insulaeniglae, C.I. jejuni, C.I. lanienae, C.I. lari, C.I. mucosalis, C.I. rectus, C.I. showae, C.I. spoon, or C.I.
  • a fungicide for killing Campylobacter spp., Which is upsaliensis The present disclosure also provides a bactericidal agent for which the Enterobacteriaceae group is intended to kill the Enterobacteriaceae group revealed based on the test method of the ISO method (21528).
  • a nozzle having a diameter of 5 ⁇ m to 15 ⁇ m is charged with a chlorite water having a liquid volume of 0.1 L / hour to 10.0 L / hour, an air volume of 10 L / min to 60 L / min, and an air volume of 10 L / min to 60 L / min.
  • a method for producing fine-grained chlorous acid water by supplying at a pressure of 0.04 MPa to 1.2 MPa is provided.
  • the present disclosure also provides a method in which the effective concentration of chlorite water is 1 mg / L to 50 mg / L.
  • the effective chlorine concentration of chlorinated water is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, It can be 40 mg / L or more, 45 mg / L or more, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L. It can be L or less, 10 mg / L or less, and 5 mg / L or less.
  • the effective chlorine concentration of the chlorinated water can be in the range of any combination between these values.
  • the present disclosure also provides a method with a spraying time of 2 to 30 seconds.
  • the present disclosure also provides a method in which the average particle size of chlorite water is 8 ⁇ m or less.
  • the average particle size of the chloric acid water can be 8 ⁇ m or less, 7 ⁇ m or less, 6 ⁇ m or less, 5 ⁇ m or less, 4 ⁇ m or less, 3 ⁇ m or less, 2 ⁇ m or less, and 1 ⁇ m or less.
  • the present disclosure also provides a method in which the shape of the fine particles of the chlorinated water is round, oval, diamond or omnidirectional.
  • the present disclosure also provides a method in which the spray rate is from 0.39 L / min to 3.2 L / min.
  • the present disclosure also provides a method in which the spray rate is 0.9 L / hour to 2.0 L / hour.
  • an apparatus for producing fine particle chlorinated water a nozzle having a diameter of 1 ⁇ m to 10 ⁇ m, and a liquid volume of 0.1 L / hour to 10.0 L / hour.
  • An apparatus comprising means for providing chlorite water at an air volume of 10 L / min to 60 L / min and a pressure of 0.04 MPa to 1.2 MPa.
  • the present disclosure also provides an apparatus in which the effective concentration of chlorite water is 1 mg / L to 50 mg / L.
  • the effective chlorine concentration of chlorinated water is 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, It can be 40 mg / L or more, 45 mg / L or more, 50 mg / L or less, 45 mg / L or less, 40 mg / L or less, 35 mg / L or less, 30 mg / L or less, 25 mg / L or less, 20 mg / L or less, 15 mg / L. It can be L or less, 10 mg / L or less, and 5 mg / L or less.
  • the effective chlorine concentration of the chlorinated water can be in the range of any combination between these values.
  • the present disclosure also provides an apparatus with a spraying time of 2 to 30 seconds.
  • the present disclosure also provides an apparatus in which the average particle size of chlorite water is 8 ⁇ m or less.
  • the average particle size of the chloric acid water can be 8 ⁇ m or less, 7 ⁇ m or less, 6 ⁇ m or less, 5 ⁇ m or less, 4 ⁇ m or less, 3 ⁇ m or less, 2 ⁇ m or less, and 1 ⁇ m or less.
  • the present disclosure also provides an apparatus in which the shape of the fine particles of the chlorinated water is round, oval, diamond or omnidirectional.
  • the present disclosure also provides an apparatus with a spray rate of 0.39 L / min to 3.2 L / min.
  • the present disclosure also provides an apparatus with a spray rate of 0.9 L / hour to 2.0 L / hour.
  • a system for sterilizing edible bird meat comprising a spray nozzle for spraying chlorite water and The equipment for providing the meat of the bird and Means for moving the device and A system is provided that comprises a barrier for forming a processing space for shielding the sides from the direction of movement of the instrument.
  • the present disclosure also provides a system further comprising a spray area for spraying chlorinated water.
  • the present disclosure also provides a system in which the spray nozzle provides chlorinated water having an average particle size of 1 ⁇ m to 10 ⁇ m.
  • the average particle size of the chlorinated water can be any of 1 ⁇ m, 2 ⁇ m, 3 ⁇ m, 4 ⁇ m, 5 ⁇ m, 6 ⁇ m, 7 ⁇ m, 8 ⁇ m, 9 ⁇ m, and 10 ⁇ m, and can be within any combination of these values.
  • the present disclosure also provides a system in which the sterilization of chicken meat is a sterilization for chicken raw materials that can be used as a raw material for raw edible chicken products as well as the conventional chicken raw materials.
  • a system for producing poultry meat A unit or means for contacting chlorite water with at least one unit selected from the group consisting of a blood discharge unit, a hot water soaking unit, a feather removal unit, a hollowing unit, an internal / external cleaning unit, a cooling unit, and a refrigerated storage unit.
  • HACCP based system is provided.
  • the present disclosure also provides a system in which the unit in contact with the chlorinated water includes a unit for spraying the chlorinated water.
  • the present disclosure also provides a system in which the unit in contact with the chlorinated water includes a unit containing a liquid to which the chlorinated water is added.
  • the present disclosure also provides a system in which the cleaning water used in the internal / external cleaning unit contains chlorite water.
  • the present disclosure also provides a system in which the cooling water used in the cooling unit contains antifreeze water.
  • the present disclosure also provides a system for chicken raw materials that can be used as raw materials for raw chicken products as well as conventional chicken raw materials.
  • the present disclosure also provides the use of chlorinated water for producing poultry meat.
  • the present disclosure also provides the use of chlorinated water to produce raw edible poultry.
  • the present disclosure also provides the use of chlorinated water to sterilize poultry meat.
  • the raw birds that arrive can usually be caged, stacked on the truck bed, and transported. Feces discharged from chickens in the upper gauge during transportation fall into the lower gauge, and live birds in the lower gauge can be covered with feces. Since it is exposed to the scorching sun in the summer, cold water is sprinkled from the top of the gauge, so the bottom gauge is the most polluted and can give off a fermented stuffy odor. Moreover, since the hanging birds start from the raw birds on the bottom gauge, the most contaminated chickens can enter the line.
  • Live birds that have been slaughtered are slaughtered in the slaughter room and exsanguinated in the exsanguination unit.
  • the exsanguinated chicken is immersed in hot water in a hot water pickling unit and washed with warm water.
  • the carcasses after soaking in hot water are defeathered and hair-burned in the defeathering unit.
  • the defeathered carcasses are sterilized by the device A that sprays fine particles (mist) of chlorite water.
  • the carcass sterilized by the device A is hollowed out by removing the internal organs in the hollowing unit.
  • the hollowed-out carcass is sterilized by the device B that sprays fine particles (mist) of chlorite water.
  • the carcass sterilized by the device B is washed by the internal / external washing unit.
  • the internal / external cleaning water for performing internal / external cleaning may contain chlorinated water, and the free chlorine concentration of the internal / external cleaning water to which the chloric acid water is added may be 1 to 100 mg / L.
  • the internal and external washing water containing chloric acid water can sterilize the internal organ-derived microorganisms while washing away the internal organ contents attached to the surface of the carcass.
  • the carcass after internal and external washing is sterilized by the device C that sprays fine particles (mist) of chlorite water.
  • the carcass sterilized by the device C is cooled in the cooling unit.
  • the cooling water used in the cooling unit may contain antifreeze water, and the free chlorine concentration of the cooling water to which the antifreeze water is added may be 1 to 100 mg / L.
  • the cooling water containing antifreeze water can sterilize the microbial bacteria adhering to the surface of the chicken body while cooling.
  • the cooling unit may include a pre-cooling chiller tank and a main cooling chiller tank.
  • the pre-cooled chiller tank removes the amount of heat of the carcass and lowers it to a certain value, and the main cold chiller tank may further cool the carcass cooled by pre-cooling.
  • the carcass cooled in the cooling unit can be sterilized by the device D spraying fine particles (mist) of chlorinated water, and then stored in the refrigerating storage unit.
  • the carcasses of the refrigerated storage unit may be shipped upon order.
  • the present disclosure discloses an apparatus for atomizing chlorinated water into fine particles (mist) and spraying the chlorinated water in order to efficiently bring it into contact with chicken carcasses.
  • the amount of chlorinate water used in immersion sterilization increases, which increases the cost.
  • the chlorite water can be efficiently brought into contact with the carcass by forming the chlorite water into fine particles (mist).
  • the chlorite water can be made into an average particle size (for example, 1 ⁇ m to 10 ⁇ m) small enough not to get wet even if touched by the atomizing device of the present disclosure. Since chlorinated water is a relatively stable substance, it can be easily made into fine particles (mist). To make fine particles (mist), a nozzle having a diameter of 5 ⁇ m to 15 ⁇ m is charged with a chlorite water having a liquid amount of 0.1 L / hour to 10.0 L / hour and an air amount of 10 L / min to 60 L / min. And can be done by feeding at a pressure of 0.04 MPa to 1.2 MPa.
  • the mist preparation and spraying device for chlorinated water may have the following properties.
  • Effective concentration of chlorinated water 25 mg / L or less
  • Spraying time 2 to 30 seconds
  • Mist spraying device Make chloric acid water into fine particles of 8 ⁇ m or less.
  • the spray shape of the fine particles can be round, oval, diamond, or omnidirectional.
  • the pump pressure can be 0.04 to 1.2 MPa.
  • the spray rate can be 0.39 L / min to 3.2 L / min (high pressure) or 0.9 L / h to 2.0 L / h (low pressure).
  • the chlorinated water made into fine particles (mist) by the atomizing device can be retained in a specific place in the poultry processing plant, and the space where the fine particles (mist) of the chlorinated water stay is slaughtered. By passing through, the chlorinated water can be brought into contact with the carcass.
  • Fine particle (mist) -like chloric acid water can permeate chicken skin wrapped in oil and exert a high bactericidal effect (Fig. 2).
  • Such a sterilization method using fine particle (mist) chlorinated water can significantly reduce the amount of the bactericidal agent used and can reduce the cost.
  • the mist spraying device can be installed in a part of the space of the chicken demolition line, and it can be easily introduced into the poultry processing line.
  • the chlorite water used in the present disclosure has the characteristics found by the present inventors.
  • a chlorite water produced by any method such as a known production method as described in the above-mentioned literature can be used.
  • As a typical composition for example, 61.40% of chlorinated water, 1.00% of potassium dihydrogen phosphate, 0.10% of potassium hydroxide and 37.50% of purified water are blended and used. (Sold by the applicant. 72% of chlorinated water corresponds to 30,000 ppm of chlorite), but the present invention is not limited to this.
  • This agent reduces the attenuation of chlorous acid due to contact with organic matter under acidic conditions, but maintains its bactericidal effect.
  • the generation of chlorine gas is slight, and it also has the characteristic of suppressing the amplification of the odor of a mixture of chlorine and organic substances.
  • the chlorinated water of the present disclosure is reacted by adding sulfuric acid or an aqueous solution thereof to an aqueous solution of sodium chlorate in an amount and concentration capable of maintaining the pH value of the aqueous solution at 3.4 or less.
  • sulfuric acid or an aqueous solution thereof to an aqueous solution of sodium chlorate in an amount and concentration capable of maintaining the pH value of the aqueous solution at 3.4 or less.
  • the chlorous acid water of the present disclosure is prepared by adding sulfuric acid or an aqueous solution thereof to an aqueous solution of sodium chlorate in an amount and concentration capable of maintaining the pH value of the aqueous solution at 3.4 or less.
  • chlorous acid is generated, and then chlorous acid is generated by adding hydrogen peroxide in an amount equal to or more than the amount required for the reduction reaction of chlorous acid. It is produced by adding either a single inorganic acid or an inorganic acid salt, or two or more types of a single substance, or a combination thereof, and adjusting the pH value within the range of 3.2 to 8.5. be able to.
  • the chlorinated water of the present disclosure is prepared by adding sulfuric acid or an aqueous solution thereof to an aqueous solution of sodium chlorate in an amount and concentration capable of maintaining the pH value of the aqueous solution at 3.4 or less.
  • chloric acid is generated, and then chloric acid is generated by adding hydrogen peroxide in an amount equal to or more than the amount required for the reduction reaction of the chloric acid.
  • the pH value is adjusted within the range of 2.9 to 8.5 by adding either a single substance of an inorganic acid or an inorganic acid salt or an organic acid or an organic acid salt or a single substance of two or more kinds or a combination thereof. By doing so, it can be generated.
  • the chlorinated water of the present disclosure is prepared by adding sulfuric acid or an aqueous solution thereof to an aqueous sodium chlorate solution in an amount and concentration capable of maintaining the pH value of the aqueous solution at 3.4 or less.
  • To generate chloric acid and then add hydrogen peroxide in an amount equal to or greater than the amount required for the reduction reaction of the chloric acid to form an aqueous solution containing chloric acid.
  • carbonic acid, phosphoric acid, boric acid or sulfuric acid can be used as the inorganic acid in the above method.
  • the inorganic acid salt can be a carbonate, an inorganic hydroxide, a phosphate or a borate.
  • sodium carbonate, potassium carbonate, sodium hydrogencarbonate or potassium hydrogencarbonate can be used as the carbonate.
  • sodium hydroxide or potassium hydroxide, calcium hydroxide, barium hydroxide can be used as the inorganic hydroxide.
  • the phosphate used is disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, tripotassium phosphate, dipotassium hydrogen phosphate or potassium dihydrogen phosphate. be able to.
  • sodium borate or potassium borate can be used as the borate.
  • succinic acid, citric acid, malic acid, acetic acid or lactic acid can be used as the organic acid.
  • the organic acid salts include sodium succinate, potassium succinate, sodium citrate, potassium citrate, sodium malate, potassium malate, sodium acetate, potassium acetate, sodium lactate, potassium lactate.
  • calcium lactate can be used.
  • chlorous acid water containing chlorous acid (HClO 2 ) that can be used as a bacterial killing agent
  • sulfuric acid (H 2 SO 4 ) or an aqueous solution thereof is added to an aqueous solution of sodium chlorate (NaClO 3).
  • chlorous acid (HClO 3 ) obtained under acidic conditions is added with hydrogen peroxide (H 2 O 2 ) in an amount necessary for converting chlorous acid (HClO 3) into chlorous acid by a reduction reaction.
  • Generate (HClO 2 ) The basic chemical reaction of this production method is represented by the following formulas A and B.
  • Formula A shows that chloric acid can be obtained by adding sulfuric acid (H 2 SO 4 ) or an aqueous solution thereof in an amount and concentration that can maintain the pH value of an aqueous solution of sodium chlorate (NaClO 3) within acidity. Then, the B-type, chlorate (HClO 3) is reduced with hydrogen peroxide (H 2 O 2), shows that the chlorite (HClO 2) is generated.
  • chlorine dioxide gas (ClO 2 ) is generated (C type), but by coexisting with hydrogen peroxide (H 2 O 2 ), chlorous acid (HClO 2) undergoes the reaction of formulas D to F. ) Is generated.
  • chlorous acid HClO 2
  • chloride ion Cl ⁇
  • hypochlorous acid HClO
  • chlorous acid (HClO 2 ) or chlorine dioxide gas (ClO 2 ) obtained by the above method or an aqueous solution containing these is mixed with an inorganic acid, an inorganic acid salt, an organic acid or an organic acid salt, either alone or in two types.
  • Chlorous acid (HClO 2 ) can be stably maintained for a long period of time by creating a transition state and delaying the decomposition reaction by adding the above single substance or a combination thereof.
  • chlorous acid (HClO 2 ) or chlorine dioxide gas (ClO 2 ) obtained by the above method or an aqueous solution containing these is mixed with an inorganic acid or an inorganic acid salt, specifically, a carbonate or an inorganic hydroxide.
  • an inorganic acid, an inorganic acid salt, specifically, a carbonate or an inorganic hydroxide is added to an aqueous solution containing a single substance, two or more kinds of simple substances, or a combination thereof, and the inorganic acid, the inorganic acid salt, and the like. It is possible to use an organic acid or an organic acid salt added alone or in combination of two or more kinds, or in combination thereof.
  • an inorganic acid, an inorganic acid salt, an organic acid or an organic acid salt is added to the aqueous solution produced by the above method alone, in combination of two or more kinds, or in combination thereof. You can use things.
  • Examples of the inorganic acid include carbonic acid, phosphoric acid, boric acid or sulfuric acid.
  • Examples of the inorganic acid salt include carbonates and inorganic hydroxides, as well as phosphates or borates. More specifically, the carbonates include sodium carbonate, potassium carbonate, sodium hydrogencarbonate, and the like. Potassium hydrogen carbonate, inorganic hydroxides are sodium hydroxide and potassium hydroxide, calcium hydroxide, barium hydroxide, phosphates are disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, phosphoric acid. As tripotassium, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and borate, sodium borate and potassium borate may be used.
  • organic acid examples include succinic acid, citric acid, malic acid, acetic acid and lactic acid.
  • organic acid salt sodium succinate, potassium succinate, sodium citrate, potassium citrate, sodium malate, potassium malate, sodium acetate, potassium acetate, sodium lactate, potassium lactate or calcium lactate are suitable.
  • the decomposition rate of the chlorite aqueous solution at pH increases as the pH decreases, that is, the acid becomes stronger. That is, the absolute speeds of the reactions (a), (b) and (c) in the above formula are increased.
  • the proportion of the reaction (a) decreases as the pH decreases, but the total decomposition rate fluctuates greatly, that is, increases, so that the amount of chlorine dioxide (ClO 2 ) generated also increases as the pH decreases.
  • the lower the pH value the faster the sterilization and bleaching, but the irritating and harmful chlorine dioxide gas (ClO 2 ) makes the work difficult and adversely affects human health.
  • the reaction of chlorous acid to chlorine dioxide proceeds rapidly, the chlorous acid becomes unstable, and the time during which the bactericidal activity can be maintained is extremely short.
  • the pH is determined from the viewpoint of suppressing the generation of chlorine dioxide and balancing with the bactericidal activity. Adjust the value in the range of 2.9 to 8.5.
  • the chlorinated water of the present disclosure is also electrolyzed in a diaphragmless electrolytic cell (meaning one composed of an anode and a cathode not separated by a diaphragm) under acidic conditions by adding hydrochloric acid to a saturated solution of sodium chloride. It can be an aqueous solution obtained by adding hydrochloric acid to the aqueous solution thus obtained to make it strongly acidic, and adding a hydrogen peroxide solution to the chloric acid produced thereby to react.
  • the chlorinated water may be as described in the 9th Edition Food Additives Official Regulations 2018 (Consumer Affairs Agency, Ministry of Health, Labor and Welfare).
  • chlorinate water preparations that can be used in this disclosure include “Care for Hand”, “Care for Hands Pro Free”, “Care for Fresh”, and “Out Rock Super” manufactured by Sankei Co., Ltd. , “New Out Rock SP”, “Care Forpis Pro Free”, “Care for No. 3", “Care for Norobarrier Plus”, “Chlorus Care 8", “Chlorus Care 10" and the like.
  • the oxidizing power of a chlorine oxide agent is generally obtained by a measuring method using a colorimetric method such as the DPD method or the TMB method.
  • chlorinated water does not have a standard for measuring free chlorine. Therefore, a calibration curve is prepared by setting 1 mg / L of free chlorine (as Cl) of sodium hypochlorite to an oxidizing power of 1.
  • a buffer solution and a DPD indicator are added to the sample, a wavelength of 510 nm is measured with an absorptiometer, and TMB is used for measuring free chlorine (as Cl) in the presence of organic substances. The measurement is performed at a wavelength of 655 nm using a reagent, and the concentration is calculated from the measured value.
  • free chlorine (as Cl) of the test drug is prepared by the DPD method, each drug is brought into contact with an organic substance-containing bacterial solution, allowed to elapse for a certain period of time, and then sodium thiosulfate is added. Neutralize using and confirm the number of surviving bacteria in this neutralizing solution.
  • Inkjet paint (cyan) was made into fine particles of 8 ⁇ m or less, a 5 cm ⁇ 5 cm chicken skin was submerged in a space filled with a plastic case, allowed to stand for 1 minute, then sliced and observed with an optical microscope. A photograph is shown in FIG. It has been shown that the inkjet paint is in contact with and penetrates the chicken skin.
  • chlorite water In vitro bactericidal activity, chlorite water has the same bactericidal effect as acidified sodium chlorite (ASC) and hypochlorite water, but against Campylobacter in vivo. As for the bactericidal effect, chlorite water and alcohol are excellent. Worker safety must be considered in the poultry processing line, and tasteless, odorless, harmless, non-irritating and non-flammable chlorite water is the safest. In addition, there is no influence of the final product. Although cost issues can be an issue, the methods of this disclosure are economically sufficient.
  • ASC acidified sodium chlorite
  • Example 1-1 a diluted solution prepared by adjusting the concentrations of water chlorite, sodium hypochlorite, sodium chlorite, peracetic acid preparation, sodium hypochlorite, and alcohol to the respective concentrations was used as a spraying device for Example 1-1.
  • the hollowing out and the condition of the body at that time were evaluated by the workers who actually worked in the field.
  • hypochlorite water had a low concentration of free chlorine obtained as electrolyzed water, and the bactericidal effect disappeared where protein and fat in chicken skin were present.
  • Sodium hypochlorite was evaluated not only to lose its bactericidal effect in the presence of protein and oil in chicken skin, but also to generate chlorine gas when it was made into fine particles, which could not guarantee the safety of workers.
  • the main component of ASC is chlorous acid, which has a bactericidal effect against Campylobacter spp. In the presence of organic substances. It occurred frequently and was evaluated as not being able to guarantee the safety of workers.
  • peracetic acid can have a bactericidal effect on Campylobacter spp. Even in the presence of organic matter. However, no bactericidal effect was observed even when diluted to the extent that it did not smell acetic acid. In addition, since peracetic acid contains hydrogen peroxide, it is necessary to consider the effect on the factory building. When peracetic acid was atomized at a concentration indicating effectiveness and sprayed inside the building, an acetic acid odor was observed, and there was a complaint from the worker.
  • chlorinated water was tasteless and odorless, and there were no complaints from workers. No effect on wastewater was observed, but rather the wastewater purification capacity was improved. In addition, no safety complaints were found by the workers. From this, it is judged that chlorous acid water is the only disinfectant that can be used in the field.
  • Chloric acid in three places “between after the dewing process and before the hollowing process”, “between after the hollowing process and before the internal and external cleaning process”, and “between after the internal and external cleaning process and before the cooling process”.
  • the hens collected in each process were completely stripped of their epidermis and used as samples.
  • Quantitative method SEL-prescribed mCCDA medium, Butler medium
  • MPN method 3 steps, 3 methods.
  • the enterobacteriaceae group was confirmed according to ISO21528-1.
  • the breeding chicken contaminated with feces during the distribution process is contaminated with Campylobacter spp. From the farm. Therefore, a semi-enclosed space filled with fine particles of chlorinated water is provided in the "between after the dewing process and before the hollowing process" during the actual poultry processing plant process, and after dewing. When it was passed through the body, a reducing effect on Campylobacter spp. From the farm was observed. After that, the intestinal tract-derived (visceral contents) contamination occurs by going through the hollowing process, and the number of Campylobacter spp.
  • chlorous acid water preparation used in the following examples was produced as follows.
  • chlorinated water may be abbreviated as "sub-water”, but it has the same meaning.
  • chlorinated water preparation was manufactured based on the following formulation.
  • OF medium Purchased 120 sheets.
  • Filter paper for oxidase Purchase the required quantity at any time.
  • Preparation 2 Each sample processed at the points A to D in FIG. 1 is sampled. (1) Collect the seed birds in the morning (starting operation at 7 o'clock). (2) Fine particles of chlorite water are sprayed from the devices at points A to D.
  • the free chlorine concentration of the chlorinated water preparation was confirmed using an effective chlorine concentration meter RC-V2-HS, and the free chlorine concentration was diluted to 25 mg / L with reference to the value. This diluted solution was sprayed with a fine particle diameter of 8 ⁇ m or less to fill a certain space through which chickens pass. (3) A total of 5 locations, before and after A, B, C, and D, were extracted.
  • (8) -1 Remove the chicken skin from (7) -1 and collect the residual liquid.
  • (9) -1 Transfer the entire amount of the residual liquid of (8) -1 to a centrifuge tube and centrifuge. The conditions for centrifugation are to centrifuge at 4 ° C for 5 minutes after reaching 10000 xg, and after centrifugation, discard the supernatant (99% or more) and collect the precipitate.
  • (10) -1 Put Preston's medium (approximately 1 ml to 2 ml), which is 1/100 of the volume of the residual liquid of (9) -1, into the centrifuge tube of (7) -1 and dissolve it sufficiently, and quantify this. Use as a legal test solution.
  • a typical developed colony is examined with a phase-contrast microscope, and aerobic culture, an oxidase test, and a catalase test are performed to determine whether or not it is a bacterium belonging to the genus Campylobacter. From these results, typical colonies with a high possibility of Campylobacter spp. Are smeared on mCCDA medium (SEL prescription) and Butler medium for pure culture, respectively, and microaerobically cultured at 42 ° C for 48 hours. (5) In this typical developed village, Campylobacter spp. Are confirmed by PCR and the final measured number of bacteria is determined. -Measurement of the number of Campylobacter spp.
  • Oxidase test Use a true platinum wire to inoculate a single colony with one platinum loop and smear it on an oxidase filter paper.
  • the filter paper darkens after about 10 seconds, it is positive, and if it does not darken, it is negative.
  • Glucose fermentability test A single colony with a negative oxidase test was sown with one loopful bacterium, pierced into two glucose fermentability test media (OF medium), one was cultured as it was, and the other was sterilized from above. Layer liquid paraffin and incubate at 37 ° C for 24 hours. After culturing, Enterobacteriaceae ferment glucose to generate lactic acid, the color tone of the entire medium changes to yellow, and gas (CO 2 ) is generated from the medium layered with liquid paraffin. If so, the glucose fermentability test is positive. However, if both media do not change, the glucose fermentability test is negative. (6) The colonies for which the oxidase test is negative and the glucose fermentability test is determined to be required are designated as the Enterobacteriaceae group, and the number of Enterobacteriaceae groups is determined.
  • Example 1-1 Effectiveness confirmation test of chemical sterilization treatment against Campylobacter spruce (C.jejuni / coli) present in chicken carcasses treated in the field) Test method: The devices A, B, and C in FIG. 1 (referred to as device A, device B, and device C, respectively) were operated, and each location was filled with fine particles of chlorous acid water. The first breeding chicken that passed through this was taken from multiple carcasses or hollow carcasses at each point.
  • Test I Test to confirm the effect of reducing Campylobacter spp. Derived from feces (from farm)
  • the chest, peach, and back skin were completely peeled off, and 25 g of them were treated with Stomach in Preston's medium, and the MPN value (3 steps, 3 methods) was determined by the most sensitive method.
  • the turbidity of the test tube was confirmed by the PCR method.
  • Test II Test to confirm the effect of reducing Campylobacter spp. Derived from internal organs (farm-derived)
  • the number of Campylobacter spp. That was once reduced by the device A increases again by going through the hollowing process, and returns to the number before the hollowing by passing through the device B ⁇ internal / external cleaning ⁇ device C. I was able to. However, only the number of Campylobacter spp. From feces (farm-derived) that could be reduced by the device A can be restored.
  • Test III About the effect of reducing Campylobacter spp. After cooling tank
  • Example 1-2 (Effectiveness confirmation test of chemical sterilization treatment against Campylobacter spruce (C.jejuni / coli) throughout the year) Test method: The same test as in Example 1-1 was conducted in autumn: October 26, 2018, winter: February 10, 2019, summer: July 26, 2019. The same test was performed three times on each day.
  • Campylobacter spp. The number of bacteria is significantly reduced by undergoing the sterilization treatment step by device A from after dewing to before hollowing out, and after the next hollowing out, the number of bacteria is increased again, and then the device before cooling. It was reduced in B and device C, and after cooling after passing through the chiller tank, it could be reduced to below the detection limit (number of positive tubes 0,0,0). This tendency has always been the same effect throughout the year, and it is unprecedented that the number of Campylobacter spp. Attached to chicken skin on July 26, which is the summer, could be reduced to below the detection limit. That is.
  • Example 1-3 (Effectiveness confirmation test of chemical sterilization treatment for Enterobacteriaceae) Test method: The test was performed 3 times on the Enterobacteriaceae group under the same conditions as in Example 1-1.
  • the body passes. Make sure that the pre-filled particles do not "wet" when touched.
  • the average values performed three times on each test day were adopted and summarized in FIG. Similar to Campylobacter spp., The number of bacteria in the intestinal bacillus family decreased by going through the sterilization process by the device A from after dewing to before hollowing out, and the number of bacteria again after the next hollowing out step. Was high, then reduced in device B and device C before cooling, and after cooling after passing through the chiller tank, it could be reduced to the 10 ⁇ 2 platform. This tendency has always had the same effect throughout the year.
  • Example 2 A test to confirm the relationship between the effective chlorine concentration, free chlorine concentration and turbidity of sodium hypochlorite automatically titrated in cooling water
  • Conditions of each chiller tank ⁇ Capacity of each chiller tank Capacity of precooled chiller tank: 6000L (6t) Capacity of this cold chiller tank: 22200L (22.2t) * The cooling water is always filled by this capacity.
  • the undiluted solution of sodium hypochlorite consumed in one day will be 90 L / day in the main cold chiller tank and 65 L / day in the pre-cooled chiller tank, and the effective chlorine of sodium hypochlorite is It is constantly adjusted with an automatic titrator so that it is 100 ppm or more.
  • the cooling process after the main sterilization is divided into two tanks, a pre-cooling chiller tank (6t) and a main cooling chiller tank (22.2t), and 5t of cooling water per hour flows from the main cooling chiller tank to the pre-cooling chiller tank, and the final Overflowed and discharged.
  • a certain amount of 12% (100,000 to 120,000 ppm) of sodium hypochlorite is added to this cooling water in the main cold chiller tank and the pre-cooled chiller tank twice, at 9 am and before the start of daytime work. ..
  • the free chlorine concentration is a value that is an index of bactericidal activity, and it was found that the bactericidal activity decreases remarkably as the turbidity increases. (Inverse correlation).
  • sodium hypochlorite in the chiller tank is to be controlled by the effective chlorine concentration in the quality control item, and it seems that the effective chlorine concentration is maintained at 200ppm or more in terms of quality control, but in reality.
  • Sodium hypochlorite, which is automatically titrated in chiller water, cannot be expected to have a bactericidal effect, and is generally accepted, as the bactericidal activity in cooling water has been completely lost. The result was that it was necessary to immediately stop the management system that focuses only on the transition of the effective chlorine concentration and change to the system that manages the transition of the free chlorine concentration.
  • Example 3 Bacteicidal effect confirmation test of sodium hypochlorite and antifreeze added to pseudo-cooling water
  • Purpose Pseudo-cooling containing sodium hypochlorite diluted with Enterobacteriaceae and diluted to an appropriate free chlorine concentration for the hollow and the body immediately after the hollowing process. The purpose is to confirm the degree of decrease in the bactericidal effect on the Enterobacteriaceae group after soaking in water for 50 minutes.
  • a mixed bacterial solution (E. coli, Enterobacter, Citrobacter) of the Enterobacteriaceae group was prepared, sprayed on the hollow of the control group and 2 bodies, and left for 5 minutes.
  • the cells were smeared with 0.1 mL of VRBG medium and cultured at 37 ° C. for 24 hours.
  • the free chlorine concentration of sodium hypochlorite disappears remarkably, no bactericidal effect is observed at a free chlorine concentration of 25 mg / L or less, and if the free chlorine concentration is 50 mg / L or more, 10 1 cfu / A reduction rate of about g was observed. From this, it was found that the cooling water in the chiller tank must be maintained at least 50 mg / L as the free chlorine concentration. However, the bactericidal effect of 10 1 cfu / g indicates that the number of bacteria returned to that before inoculation with the hollow and body bacterial solution, and the number of bacteria attached to the hollow and body surface is cooling water. It was also found that even if it could be removed with, it had no effect on the gut microbiota lurking inside the body.
  • the free chlorine concentration of the cooling water in the chiller tank which should have been automatically titrated, drops to 50 mg / L or less by the time the hollow and the body are taken out of the chiller tank. Even the group of Enterobacteriaceae attached in the hollowing process cannot be sterilized. For this reason as well, in order to keep the pathogenic microorganisms adhering to the body below the detection limit and the hollowing out after the chiller process, spray fine particles of chlorite water while the body is warm.
  • sub-devices B and C are used. It is necessary to pass through the chiller tank after fine particles of chlorite water are hollowed out and adhered to the body surface, and sodium hypochlorite, which is automatically titrated into the chiller water, is hollowed out and the pathogenicity lurking in the body. This proves that it is not possible to reduce sex microorganisms.
  • the “below the detection limit” is a state in which even if Campylobacter spp. Are grown in the culture medium, they do not grow at all, that is, a state in which the number of positive tubes (0, 0, 0) is reached.
  • the number of bacteria can be reduced to much less than the standard value of "negative”, which is generally said to be “negative”, which is 300 or less per 1 g of chicken skin. Indicated.
  • the standards for raw chicken meat are as follows.
  • the method of the present disclosure provides a method for producing chicken raw materials that can also be used for raw chicken products.

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PCT/JP2021/026315 2020-07-14 2021-07-13 亜塩素酸水を用いた食鳥肉の製造法 Ceased WO2022014595A1 (ja)

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