CA2428002A1 - Method and composition for washing poultry during processing - Google Patents

Method and composition for washing poultry during processing Download PDF

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Publication number
CA2428002A1
CA2428002A1 CA002428002A CA2428002A CA2428002A1 CA 2428002 A1 CA2428002 A1 CA 2428002A1 CA 002428002 A CA002428002 A CA 002428002A CA 2428002 A CA2428002 A CA 2428002A CA 2428002 A1 CA2428002 A1 CA 2428002A1
Authority
CA
Canada
Prior art keywords
applying
composition
peroxycarboxylic acid
poultry
mixed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002428002A
Other languages
French (fr)
Other versions
CA2428002C (en
Inventor
John D. Hilgren
Timothy A. Gutzmann
Robert D. P. Hei
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ecolab Inc
Original Assignee
Ecolab Inc.
John D. Hilgren
Timothy A. Gutzmann
Robert D. P. Hei
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ecolab Inc., John D. Hilgren, Timothy A. Gutzmann, Robert D. P. Hei filed Critical Ecolab Inc.
Publication of CA2428002A1 publication Critical patent/CA2428002A1/en
Application granted granted Critical
Publication of CA2428002C publication Critical patent/CA2428002C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • 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
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/16—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group; Thio analogues thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to composition including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Claims (31)

1. A method of reducing a microbial population on poultry during processing comprising:
applying to the poultry during processing a mixed peroxycarboxylic acid antimicrobial composition in an amount and time sufficient to reduce the microbial population;
recovering the applied mixed peroxycarboxylic acid antimicrobial composition; and adding to the recovered composition a sufficient amount of a mixture of peroxycarboxylic acids to yield a recycled mixed peroxycarboxylic acid antimicrobial composition.
2. The method of claim 1, wherein the poultry being processed comprises chicken, turkey, ostrich, game hen, squab, guinea fowl, pheasant, duck, goose, or emu.
3. The method of claim 1, comprising applying the mixed peroxycarboxylic acid composition by submerging the poultry.
4. The method of claim 3, comprising applying the mixed peroxycarboxylic acid composition by submersion scalding, by submersion chilling, by hydro-cooling or chilling, tumble immersion, or by a combination thereof.
5. The method of claim 3, comprising applying the mixed peroxycarboxylic acid composition for a duration and at a concentration selected to yield visually imperceptible darkening of subcutaneous bruises, pooled blood, or a combination thereof.
6. The method of claim 1, comprising applying the mixed peroxycarboxylic acid composition by rinsing or spraying the poultry.
7. The method of claim 6, comprising applying the mixed peroxycarboxylic acid composition with a de-feathering picker, by inside-outside bird washing, by dress rinsing, by spray rinsing, or a combination thereof.
8. The method of claim 1, comprising applying the mixed peroxycarboxylic said composition to a whole poultry carcass.
9. The method of claim 8, comprising applying the mixed peroxycarboxylic acid composition to a poultry carcass that has bean subjected to stunning, bleeding, scalding, picking, singeing, or a combination thereof.
10. The method of claim 1, comprising applying the mixed.
peroxycarboxylic acid composition to one or more dismembered parts of a.
poultry carcass.
11. The method of claim 10, comprising applying the mixed peroxycarboxylic acid composition to a poultry carcass that has been subjected to beheading, removing feet, eviscerating, neck-cropping, portioning, or a combination thereof.
12. The method of claim 11, comprising applying the mixed peroxycarboxylic acid composition to a poultry leg, thigh, breast quarters wing, ar combination thereof of a poultry that has been subjected to portioning.
13. The method of claim 10, comprising applying the mixed peroxycarboxylic acid composition to a poultry that has also been subjected to boning.
14. The method of claim 13, comprising applying the mixed, peroxycarboxylic said composition to a boned poultry leg, thighs breast, wing, or combination thereof.
15. The method of claim 1, comprising applying the mixed peroxycarboxylic acid composition by air chilling.
16. The method of claim 15, wherein, the mixed peroxycarboxylic acid composition comprises peroxyacetic acid and peroxyoctanoic said.
17. The method of claim 15, wherein air chilling comprises applying a gaseous or densified fluid antimicrobial composition.
18 The method of claim 1, further comprising exposing the poultry to activated light.
19. The method of claim 18, wherein the activated light comprises ultraviolet light, infrared light, visible light, or a combination thereof.
20. The method of claim 1, wherein the mixed peroxycarboxylic acid antimicrobial composition comprises:

at least about 2 ppm of one or more mono- or di-peroxycarboxylic acids having up to 6 carbon atoms; and at least 0.5 ppm of one or more carboxylic acids having up to 12 carbon atoms.
21. The method of claim 20, wherein the mixed peroxycarboxylic acid composition comprises one or more peroxycarboxylic acids having from 2 to 6 carbon atoms and a peroxycarboxylic acid having from 7 to 12 carbon atoms.
22. The method of claim 21, wherein the mixed peroxycarboxylic acid composition comprises peroxyacetic acid and peroxyoctanoic acid.
23. The method of claim 22, wherein the mixed peroxycarboxylic acid antimicrobial composition further comprises stabilizing agent, wetting agent, hydrotrope, thickener, foaming agent, acidifier, pigment, dye, surfactant, or a combination thereof.
24. The method of claim 1, wherein the microbial population is the result of contamination by fecal matter or digestive tract content.
25. The method of claim 24 wherein the microbial population is reduced in a continuous online process.
26. The method of claim 1, further comprising applying the recycled composition to poultry during processing.
27. The method of claim 1, wherein the mixture of peroxycarboxylic acids comprises peroxyacetic acid and peroxyoctanoic acid.
28. The method of claim 27, wherein the mixture of peroxycarboxylic acids comprises shout 30 to about 60 weight-% acetic acid, about 1 to about 15 weight-% octanoic acid, about 2 to about 12 weight-% hydrogen peroxide, about to about 16 weight-% peroxyacetic acid, and about 0.1 to about 5 weight-%
peroxyoctanoic acid, and about 0.1 to about 2 weight-% chelating agent,
29. The method of claim 1, wherein the recycled mixed peroxycarboxylic acid antimicrobial composition comprises:

at least about 2 ppm of one or more mono- or di-peroxycarboxylic acids having up to 6 carbon atoms; and at least 0.5 ppm of one or more carboxylic acids having up to 12 carbon atoms.
30. The method of claim 1, wherein the recycled mixed peroxycarboxylic acid composition comprises one or more peroxycarboxylic acids having from 2 to carbon atoms and a peroxycarboxylic acid having from 7 to 12 carbon atoms.
31. The method of claim 1, wherein applying to the poultry during processing a mixed peroxycarboxylic acid antimicrobial composition comprises contacting the poultry during processing with a gaseous or densified fluid peroxycarboxylic acid antimicrobial composition in an amount and time sufficient to reduce the microbial population.
CA002428002A 2000-12-15 2001-10-29 Method and composition for washing poultry during processing Expired - Lifetime CA2428002C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US09/738,806 US6514556B2 (en) 2000-12-15 2000-12-15 Method and composition for washing poultry during processing
US09/738,806 2000-12-15
PCT/US2001/051073 WO2002054866A1 (en) 2000-12-15 2001-10-29 Method and composition for washing poultry during processing

Publications (2)

Publication Number Publication Date
CA2428002A1 true CA2428002A1 (en) 2002-07-18
CA2428002C CA2428002C (en) 2009-12-29

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Family Applications (1)

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CA002428002A Expired - Lifetime CA2428002C (en) 2000-12-15 2001-10-29 Method and composition for washing poultry during processing

Country Status (8)

Country Link
US (6) US6514556B2 (en)
EP (1) EP1341411B1 (en)
JP (3) JP4405727B2 (en)
AU (1) AU2002243417B2 (en)
CA (1) CA2428002C (en)
MX (1) MXPA03005363A (en)
NZ (1) NZ525466A (en)
WO (1) WO2002054866A1 (en)

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