WO1994018844A1 - Use of acid sodium polyphosphates for treating meat and poultry - Google Patents

Abstract

Acid sodium polyphosphates are used for bacteriostatically treating meat and poultry. The polyphosphate contains 70 to 77 % by weight P2O5, 20 to 27 % by weight Na2O, 2 to 3 % by weight water and has a mean linear condensation degree from 8 to 20.

Description

 Use of acidic sodium polyphosphates for the treatment of meat and poultry

The present invention relates to the new use of acidic sodium polyphosphates for the treatment of meat and poultry, the polyphosphates having a P2O5 content of 70 to 77% by weight and an Na 0 content of 20 to 27% by weight.

It is known that various condensed phosphates such as glassy sodium polyphosphate, formerly referred to as sodium hexametaphosphate, sodium tripolyphosphate, sodium tetra-polyphosphate and sodium metaphosphate have an in vitro inhibitory action against various types of bacteria, this action normally being more pronounced in Gram-positive bacteria than in Gram-negative, since these can break down the polyphosphates better via phosphorase. The mechanism of action has not yet been clearly clarified, but it is assumed that the polyphosphates interfere with various enzymatic processes by forming complexes with metal ions such as calcium and magnesium and damage the cell walls (see RH Ellinger Phosphates in Food processing, Handbook of Food Additives CRC PRESS, 1972, chap. 15, 621-742).

These phosphates, which are approved in the food industry, are "neutral" phosphates which, in aqueous solution, have a pH between 6 and 8, P2θ5 ~ contents of 170% and Na2θ contents of over 30%. While such phosphates are very stable in neutral to weakly alkaline solution at normal temperature, you will find them at higher temperatures. and hydrogenated to the orthophosphates in acidic solution.

By E.J. Griffith described new acidic sodium phosphates in 1956, which are produced by melting together monosodium dihydrogenphosphate with phosphoric acid (cf. US Pat. No. 2,774,672 and JACS 78, 1956, 3867-3870). The addition of phosphoric acid in the glassy or crystalline end products gives P2θ5 ~ contents of more than 70%. The corresponding products are readily water-soluble, highly acidic and relatively stable in aqueous solution. The acidic polyphosphates are to be used together with corresponding carbonates as leavening agents.

It is also known that sodium orthophosphate, sodium tripolyphosphate but also acidic sodium ultrametaphosphate in fermented milk (yogurt) have a stabilizing effect on the Lactobacillus bulgaricus or Streptococcus thermophilus cultures used and promote bacterial growth (cf. CA 92 (23: 196522p ).

Due to intensive animal husbandry and mass processing, infections with Listeria monocytogenes and Sal onella typhimurium and Salmonella enterititis have increased dramatically in recent years, whereby infected meat and poultry, which is stored in a cool place between industrial packaging and consumption for a long time, is one of the main represents sources of infection. Another important source of infection is infected chicken eggs. The infection is obviously spread during the processing of the meat or poultry parts by mutual contamination, so that, in particular, the corresponding bacteriostatics have to be added to the washing and cooling baths. The previous products are either not effective sufficient or cause changes in taste or appearance so that they cannot be used for this purpose.

It was therefore the task to find new agents which allow bacteriostatic treatment of meat and poultry, in particular against Listria and Salmonella bacteria and also chlostridia.

Surprisingly, it has now been found that acidic sodium polyphosphates achieve this object according to the main claim and that the object is promoted by the features of the subclaims.

It appears surprising that these extremely phosphate-containing polyphosphates, which have a growth-promoting effect in lactic acid bacteria, have such a pronounced bacteriostatic effect in the Listeria, Salmonella and Chlostridia bacteria in question. For Salmonella species, which are Gram-negative bacteria, it should also be noted that there is obviously a difference to the neutral polyphosphates, since the bacterial phosphotases do not work with the acidic polyphosphates.

The agents according to the invention are preferably used as an aqueous solution with concentrations of 0 to 5, in particular 1.0 to 2.5%, phosphate, in which meat and poultry parts are immersed. A combination of the bacteriostatic effect with cooling the meat parts has proven to be useful, so that the bacteriostatic baths usually have a temperature of 0 to 20, preferably 0 to 10 ° C. The pieces of meat are here for times of 5 to 60 minutes, in particular 10 up to 30 minutes, immersed so that the agent can develop its effect. An excess of the agent is then optionally removed by rinsing with ice water. As experiments show, the residual bacterial infestation on the pieces of meat can be significantly reduced in this way.

Furthermore, it may be advantageous to additionally mix and use the agents according to the invention with the known neutral food phosphates or other known bacteriostatics such as sorbates or nitrates.

The invention is described in more detail in the following examples, without being restricted thereto.

example 1

Composition of the bacteriostatic solution

Sodium polyphosphate with a P2O5 content of 71% by weight and a Na2θ content of 25% by weight (remainder water) is dissolved in water in the concentrations listed below, with trisodium phosphate to a pH of approx. 6.5 adjusted, cooled to the specified temperatures and distributed in 2 liter portions to the treatment containers. Chicken bodies prepared for roasting, which are pre-cooled in a corresponding processing plant, are halved with a poultry saw under aseptic conditions, half of which are completely immersed in a control bath with ice water and the other half in the corresponding bath with the polyphosphate and for the specified times is treated. It is then rinsed with ice water, the parts are drained for 15 minutes and then rinsed with adhering bacteria with a solution of 0.1% peptone and 1.0% Tween 80 (wetting agent). The rinsing liquid is neutralized with Tris buffer in order to eliminate any pH differences between the controls and the test samples.

Example 2

Solid bacteriostatic preparations

100 parts of sodium polyphosphate with a P2O5 content of 73% by weight and a Na2θ content of 24% by weight (remainder 3% H2O) are mixed with 10 parts of trisodium phosphate. The product is hereinafter referred to as Bekaplus MSP. For comparison, a mixture of sodium tripolyphosphate and sodium tetrapolyphosphate known as "Curafos 70" is used.

Carrying out the experiment:

Hamburger / Effect against E. Coli 0157: H7

Hamburgers were produced with the addition of 0.5% Bekaplus MSP or Curafos or control without phosphate. The experimental approach was 28 hamburgers / row. Four samples from each row were packed sterile immediately after production and stored at 4 ° C. as a negative control. The rest were inoculated with the test germ E. Coli 0157: H7 (1 ml of a dilution containing 1000 CFU / g), individually packed in sterile plastic bags and stored at 4 ° C. After production, the hamburgers were analyzed on the 1st, 3rd and 7th day (MacConkey sorbitol agar with MUG, 24 h incubation at 35 ° C. The colonies were then counted. Three colonies of the samples were analyzed by a biochemical test and by 0157 Agglutination confirmed If there were no typical E. coli 0157: H7 colonies on the plates, enrichment was carried out on MacConkey sorbitol agar.

Result:

In the control samples and in the samples treated with Curafos, an average growth of E. coli 0157: H7 of 3 log was observed after incubation at 35 ° C. for six hours. The samples treated with Bekaplus MSP showed only an increase of 10 CFU / g over the same period under the same conditions.

It could thus be shown that Bekaplus MSP has a growth-inhibiting effect on E. Coli 0157: H7.

Claims

P a t e n t a n s r u c h e Use of acidic sodium polyphosphates for bacteriostatic treatment of meat and poultry, characterized in that the polyphosphate has a P ₂ 0 ₅ content of 70 to 77% by weight, an Na ₂ 0 content of 20 to 27% by weight. , has a water content of 2 to 3 wt .-% and an average linear degree of condensation of 8 to 20. 2. Use according to claim 1, characterized in that the polyphosphates are present as longer chains (catena compounds), which are optionally crosslinked. Use according to claim 1 or 2, characterized gekenn¬ characterized in that the P ₂ 0 ₅ content is 71 to 75 wt .-% and the Na ₂ 0 content is 22 to 26 wt .-%. Use according to one of claims 1 to 3, characterized in that the acidic sodium polyphosphates are used in a mixture with neutral sodium metaphosphates, citrates, sorbates and / or trisodium phosphate. Use according to one of claims 1 to 4, characterized in that the agent is used as an aqueous solution in a concentration of 0.5 to 5% by weight, preferably 1.5 to 2.5% by weight, in which the meat or poultry is immersed at temperatures of 0 to 20 ° C, preferably 0 to 10 ° C for a time of 5 to 60 min, preferably 10 to 30 min. Agent for the bacteriostatic treatment of meat and poultry, characterized in that the agent contains an acidic sodium polyphosphate which has a P ₂ 0 ₅ content of 70 to 77% by weight, an Na 0 content of 20 to 27% by weight , has a water content of 2 to 3 wt .-% and an average linear degree of condensation of 8 to 30. 7. Composition according to claim 6, characterized in that they are used as 0.5 to 5% aqueous solution.