ZA200506935B - Process to sanitize fruit and vegetables - Google Patents
Process to sanitize fruit and vegetables Download PDFInfo
- Publication number
- ZA200506935B ZA200506935B ZA200506935A ZA200506935A ZA200506935B ZA 200506935 B ZA200506935 B ZA 200506935B ZA 200506935 A ZA200506935 A ZA 200506935A ZA 200506935 A ZA200506935 A ZA 200506935A ZA 200506935 B ZA200506935 B ZA 200506935B
- Authority
- ZA
- South Africa
- Prior art keywords
- sodium
- buffer
- vegetables
- bcdmh
- fruit
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 27
- 230000008569 process Effects 0.000 title claims description 26
- 235000012055 fruits and vegetables Nutrition 0.000 title claims description 10
- 239000000872 buffer Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000011734 sodium Substances 0.000 claims description 12
- 239000000645 desinfectant Substances 0.000 claims description 9
- YRIZYWQGELRKNT-UHFFFAOYSA-N 1,3,5-trichloro-1,3,5-triazinane-2,4,6-trione Chemical compound ClN1C(=O)N(Cl)C(=O)N(Cl)C1=O YRIZYWQGELRKNT-UHFFFAOYSA-N 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 229950009390 symclosene Drugs 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- MSFGZHUJTJBYFA-UHFFFAOYSA-M sodium dichloroisocyanurate Chemical group [Na+].ClN1C(=O)[N-]C(=O)N(Cl)C1=O MSFGZHUJTJBYFA-UHFFFAOYSA-M 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- KEQGZUUPPQEDPF-UHFFFAOYSA-N 1,3-dichloro-5,5-dimethylimidazolidine-2,4-dione Chemical compound CC1(C)N(Cl)C(=O)N(Cl)C1=O KEQGZUUPPQEDPF-UHFFFAOYSA-N 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 229910021538 borax Inorganic materials 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 159000000001 potassium salts Chemical class 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 claims description 4
- 235000018341 sodium sesquicarbonate Nutrition 0.000 claims description 4
- 239000004328 sodium tetraborate Substances 0.000 claims description 4
- 235000010339 sodium tetraborate Nutrition 0.000 claims description 4
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 3
- 229940091173 hydantoin Drugs 0.000 claims description 2
- PIEXCQIOSMOEOU-UHFFFAOYSA-N 1-bromo-3-chloro-5,5-dimethylimidazolidine-2,4-dione Chemical group CC1(C)N(Br)C(=O)N(Cl)C1=O PIEXCQIOSMOEOU-UHFFFAOYSA-N 0.000 claims 2
- VRLDVERQJMEPIF-UHFFFAOYSA-N dbdmh Chemical compound CC1(C)N(Br)C(=O)N(Br)C1=O VRLDVERQJMEPIF-UHFFFAOYSA-N 0.000 claims 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 10
- 239000000460 chlorine Substances 0.000 description 10
- 229910052801 chlorine Inorganic materials 0.000 description 10
- PQRDTUFVDILINV-UHFFFAOYSA-N bcdmh Chemical compound CC1(C)N(Cl)C(=O)N(Br)C1=O PQRDTUFVDILINV-UHFFFAOYSA-N 0.000 description 7
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- VOWOEBADKMXUBU-UHFFFAOYSA-J molecular oxygen;tetrachlorite;hydrate Chemical compound O.O=O.[O-]Cl=O.[O-]Cl=O.[O-]Cl=O.[O-]Cl=O VOWOEBADKMXUBU-UHFFFAOYSA-J 0.000 description 4
- 244000052769 pathogen Species 0.000 description 4
- 239000004155 Chlorine dioxide Substances 0.000 description 3
- 238000005660 chlorination reaction Methods 0.000 description 3
- 235000019398 chlorine dioxide Nutrition 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 2
- 241000208317 Petroselinum Species 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- QBWCMBCROVPCKQ-UHFFFAOYSA-M chlorite Chemical compound [O-]Cl=O QBWCMBCROVPCKQ-UHFFFAOYSA-M 0.000 description 2
- 229940005993 chlorite ion Drugs 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- QDHHCQZDFGDHMP-UHFFFAOYSA-N Chloramine Chemical class ClN QDHHCQZDFGDHMP-UHFFFAOYSA-N 0.000 description 1
- OTMSDBZUPAUEDD-UHFFFAOYSA-N Ethane Chemical group CC OTMSDBZUPAUEDD-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 244000052637 human pathogen Species 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011253 protective coating Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 229940071207 sesquicarbonate Drugs 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Description
PROCESS TO SANITIZE FRUIT AND VEGETABLES
Technical Area
The invention relates to the area of disinfection processes and in particular, to a process to sanitize fruit and vegetables which may be used for products that are whole, diced, sliced, peeled, chopped or shredded.
While the invention relates to process which can be used on any fruit or vegetable, for convenience sake it will be discussed herein in terms of being used to sanitize chopped parsley which, is recognised in the industry as being extremely difficult to clean.
The use of halogen disinfectants to control pathogens in water, is one which is : well known and has been around for many years. For example, drinking water may be controlled by halogen disinfectants, with residuals of 0.1 to 2ppm (as chlorine) being commonly detected in reticulated supplies of drinking water.
Fruit and vegetables are common targets for a variety of human pathogens which may be found on the surface of the product and as such, are required to be sanitized.
Many fruit and vegetables will often also have a bio-film layer which can act as a protective coating for the pathogen, thus complicating the removal of the pathogens. The bio-film may also react with, and consequently de-activate, the disinfecting chemicals.
In order to overcome this problem, it has previously been commercial practice to use chlorine products such as sodium hypochlorite and calcium hypochlorite, at rates of 50 to 200 parts per million (as chlorine) in an endeavour to remove the pathogens. However, the use of such high levels of chlorine products can lead to a number of problems such as: 1. Chloramines, which irritate the workers when the material is being treated; 2. Corrosion of chillers and metal fittings by the free chlorine in the water; 3. The necessity to add acid to reduce the pH to 7.5; 4, The cost of the mixture used: 5. The disposal of the wash solution, as the EPA limit the passing of waste of wash solutions which have greater than 1.0ppm (as chlorine); and 6. The operating range is outside the normal operating range of ORP controllers.
In the late 1970s Warren & Ridgeway compared the use of chlorine with SDIC (Sodium DichlorolsoCyanurate) and TICA (Trichloro Iso Cyanuric Acid) and reported an apparent difference in activity against staphylococcus aureus when the three were used at the same rate.
TICA was suggested by these workers to be a more effective agent than chlorine as, once it had penetrated the cell wall as TICA, it had the capacity to form hypochlorous acid inside the cell.
In 1999 Taverner & Cunningham compared Calcium Hypochlorite, SDIC, TICA and BCDMH (Bromo Chloro Dimethyl Hydantoin) against geotrichium sp. on the surface of citrus fruits. The results revealed BCDMH to be very effective in comparison to the other products.
Outline of the Invention itis an object of the present invention to overcome or substantially ameliorate 2s the problems of the prior art by providing a process to sanitize fruit and vegetables in a wash process.
The invention provides, in the treatment of fruit and vegetables, a process to sanitize fruit and vegetables including the use of a disinfectant agent and a buffer. it is preferred that the disinfectant agent be BCOMH. s ltis preferred that the BCDMH be used at a pH at or above 8.3.
It is further preferred that the required pH may be obtained through the use of a buffer. it is preferred that the buffer composition be made of a mixture of calcium, sodium and potassium salts. : 10 ltis further preferred that the buffer can consist of a solution of: . Sodium bicarbonate (NaHCO,); . Borax (Na,B,0,10H,0); . Sodium sesquicarbonate (Na,CO,;Na HCO,2H,0); and . Sodium carbonate (Na,CQ,).
In order that the invention be more readily understood we will describe by way of a non-limiting example a specific embodiment of the invention as an exemplification and which, will be sufficient to give those skilled in the art an indication of the application of the method which can then be applied to other fruit and vegetables.
Description of an Embodiment of the Invention
In this embodiment of the invention, the BCDMH is administered with an erosion feeder, with the levels of disinfectant being controlled by a redox probe controler operating between 200 to 1000mv to give levels of chlorination between 10 to 30ppm (as chlorine). As an indication, if the same product was being treated with sodium hydrochlorite, this compound would be used at a rate of approximately 150ppm (as chlorine).
The buffering agent in the wash solution can be a mixture of calcium, sodium and potassium salts as carbonate, bi-carbonate, sesquicarbonate, phosphate and metasilicate, which are formulated to give a stable pH of 8.4 to 9.6 with a reserve alkalinity of between 120 to 240ppm (as calcium carbonate). : The actual buffer compositions which may be used are: :
Active Sodium bicarbonate NaHCO,
Concentration 100ppm 1000ppm 10000ppm is pH 8.3 8.5 8.4
Active Borax Na,B,0,10H,0
Concentration 100ppm 1000ppm 10000ppm pH 9.1 9.1 9.2
Active Sodium sesquicarbonate Na,CO,Na HCO,2H,0
Concentration 100ppm 1000ppm 10000ppm pH - 10.1 10.1 9.9 2s Active Sodium carbonate Na,COj
Concentration 100ppm 1000ppm 10000ppm pH 10.8 11.0 11.4
Each of the buffer mixtures are blended to get the appropriate stable pH. The alkalies in the buffer mixture react with some of the organic compounds to produce and improved surface cleaning action.
Whilst it is believed that the most effective disinfecting compound to be used is ~~ BCDMH, it is envisaged that any other suitable compound such as SDIC, TICA,
DCDMH (DiChloro DiMethyl Hydantoin), DBDMH (DiBromo DiMethyl Hydatoin),
BCTMH (Bromo Chloro Tetra Methyl Hydantoin), may be used.
To achieve an additional level of disinfection activity, it is possible to add TCDO (Tetra Chloro Decaoxide) to the mixture which operates by reacting with the chlorination products to produce chlorine dioxide ClO,. Previous processes have incorporated sodium chlorite to the mixture in order the produce chlorine dioxide however, the resulting product is acidic in solution and contains some chlorite ion - ClO, which is a potential health hazard. :
TCDO alternatively, is not pH dependent and does not produce the Chlorite ion
CIO, in the following reaction:
CL,0,,+ CI = 4CI0, + O, 1 + CTI.
Instead, the oxygen simply passes from the solution. TCDO not being pH dependent is quite advantageous in that, the activity of chlorine dioxide is also not pH dependent and thus, an effective product is still able to be obtained at a pH range of 8.4 to 9.6 which is the range at the process of the invention operates.
In the dosing of the chlorination disinfectant, a benefit is gained from the fact the water passing through the chemical feeder actually comes from the mains supply. By not using the wash water which may be contaminated with high levels of organic materials through the feeder, it is possible to avoid the formation of undesirable bi-products in situ.
We have found that the process of the invention using BCDMH at 20ppm at pH 8.3 on chopped parsley, gives a greatly superior result to the more conventional methods involving the use of sodium hypochlorite at 150ppm at pH 7.5. The use of the process of the invention also appears to give the superior results it does s as the compound utilised are able to interact with the phospholipids of the cell membrane allowing penetration of the cytoplasm to give a greater sanitation effect.
Whilst we have described herein a specific embodiment of the invention, it is to be understood that other embodiments of the invention will exhibit any number 0 of and any combination of the features previously described, and any and all such variations and modifications can be made in the invention without departing from the spirit and scope of the invention.
Claims (12)
1. A process to sanitize fruit and vegetables including the use of a disinfectant agent and a buffer.
2. A process as claimed in claim 1 wherein the disinfectant agent is BCDMH.
3. A process as claimed in claim 2 wherein the BCDMH is used at a pH at or above 8.3.
4, A process as claimed in claim 3 wherein the buffer is used to obtain the required pH.
5. A process as claimed in claim 4 wherein the buffer composition is a mixture of calcium, sodium and potassium salts.
6. A process as claimed in claim 5 wherein the buffer consists of a solutions of: Sodium bicarbonate (NaHCO); Borax (NazB,07;10H,0); Sodium sesquicarbonate (Na,CO3;Na HCO;2H,0); and Sodium carbonate. (Na,COs). AMENDED SHEET
7. A process as claimed in claim 1 wherein the disinfectant agent is selected from SDIC (Sodium DichloroisoCyanurate), TICA (Trichloro Iso Cyanuric Acid), DCDMH (DiChloro DiMethyl Hydantoin), DBDMH (DiBromo DiMethyl Hydantoin) or BCTMH (Bromo Chloro Tetra Methyl Hydantoin).
8. A process as claimed in claim 7 wherein the buffer is used to obtain the required pH.
9. A process as claimed in claim 8 wherein the buffer composition is a mixture of calcium, sodium and potassium salts.
10. A process as claimed in claim 9 wherein the buffer consists of a solution of: Sodium bicarbonate (NaHCO,); Borax (Na,B40-1 0H,0); Sodium sesquicarbonate (Na,COz;Na HCO;2H,0); and Sodium carbonate (Na,CO3).
11. A process as claimed in any preceding claim wherein the process is a wash process.
12. A process as claimed in claim 11 wherein the water passing through the chemical feeder comes from the mains supply. AMENDED SHEET
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2003900788A AU2003900788A0 (en) | 2003-02-21 | 2003-02-21 | Process to sanitize fruit and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200506935B true ZA200506935B (en) | 2006-06-28 |
Family
ID=31499836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200506935A ZA200506935B (en) | 2003-02-21 | 2005-08-30 | Process to sanitize fruit and vegetables |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2003900788A0 (en) |
| ZA (1) | ZA200506935B (en) |
-
2003
- 2003-02-21 AU AU2003900788A patent/AU2003900788A0/en not_active Abandoned
-
2005
- 2005-08-30 ZA ZA200506935A patent/ZA200506935B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003900788A0 (en) | 2003-03-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Al-Haq et al. | Applications of electrolyzed water in agriculture & food industries | |
| JP3004958B2 (en) | Disinfectant preparation | |
| Mishra et al. | Sodium and calcium hypochlorite as postharvest disinfectants for fruits and vegetables | |
| US20090178587A9 (en) | Control of biofilms in industrial water systems | |
| CA3050292C (en) | Use of an encapsulated chlorine bleach particle to reduce gas evolution during dispensing | |
| JP2010189393A (en) | Stabilized hypobromous acid solution | |
| Sethi et al. | Sanitizers for fresh-cut fruits and vegetables | |
| Mercer et al. | Chlorine in food plant sanitation | |
| US7780857B2 (en) | Solid composition for treating water | |
| US20060141111A1 (en) | Process to sanitize fruit and vegetables | |
| CN111670160A (en) | Method for preparing haloamines using at least one solid reactant and products made therefrom | |
| US8557178B2 (en) | Corrosion inhibition of hypochlorite solutions in saturated wipes | |
| AU2004212635B2 (en) | Process to sanitize fruit and vegetables | |
| ZA200506935B (en) | Process to sanitize fruit and vegetables | |
| JPS6143322B2 (en) | ||
| Marriott et al. | Sanitizers | |
| AU772067B2 (en) | Method of disinfecting articles | |
| Nalepa | 25 Years Of Bromine Chemistry In Industrial Water Systems: A Review | |
| KR20110059203A (en) | Composition for disinfection containing chlorine dioxide | |
| US20180332874A1 (en) | Method for cleaning and disinfection | |
| RU2192392C1 (en) | Composite for water treatment | |
| Drohmann et al. | Differentiation of Biocides and Cleaning Agents-Where Is the Boundary? | |
| Klein et al. | Technological breakthrough in postharvest sanitation treatment with the iodine based Isan process | |
| MERCER et al. | Western Research Laboratory, National Canners Association, Berkeley, California | |
| Russell | Processing tip: Chlorine is still the most popular sanitizer in the poultry industry (part 1) |