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WO2001089817A1 - Traitement de boyaux alimentaires avec un compose d'ammonium quaternaire - Google Patents

Traitement de boyaux alimentaires avec un compose d'ammonium quaternaire Download PDF

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Publication number
WO2001089817A1
WO2001089817A1 PCT/US2001/016171 US0116171W WO0189817A1 WO 2001089817 A1 WO2001089817 A1 WO 2001089817A1 US 0116171 W US0116171 W US 0116171W WO 0189817 A1 WO0189817 A1 WO 0189817A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
casing
approximately
solution
quaternary ammonium
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.)
Ceased
Application number
PCT/US2001/016171
Other languages
English (en)
Inventor
James L. Marsden
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.)
TRIPLE R HOLDING Inc
Original Assignee
TRIPLE R HOLDING Inc
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 TRIPLE R HOLDING Inc filed Critical TRIPLE R HOLDING Inc
Priority to AU2001264686A priority Critical patent/AU2001264686A1/en
Publication of WO2001089817A1 publication Critical patent/WO2001089817A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0026—Chemical treatment of natural gut
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/762—Organic compounds containing nitrogen
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • This invention relates to food casings and more particularly to a method of treating a food casing with a broad spectrum antimicrobial.
  • Foodborne illness is a major concern of the food processing industry.
  • Food processors are constantly searching for new and better ways to provide a safe food supply in a cost-effective manner without impairing the food's taste, texture, smell, and appearance.
  • Microbial contamination of food may occur at many different stages during food processing. The food may be contaminated before arriving at the processing facility, or it may become contaminated through cross-contamination in the processing facility.
  • the press release estimated that Listeria monocytogenes causes approximately 2,500 serious illnesses and 500 deaths each year.
  • the press release also identified a number of ready-to-eat foods, including frankfurters (hot dogs), that pose risks as potential vehicles of listeriosis, the disease caused by Listeria monocytogenes.
  • the press release noted that foodborne listeriosis is a moderately rare although severe disease.
  • a food casing is disclosed that is treated, preferably impregnated, with an effective amount of a quaternary ammonium compound solution to remove or inhibit the growth of Listeria on food to be stuffed into the casing.
  • the quaternary ammonium compound is preferably an alkylpyridmium salt, is more preferably selected from the group consisting of cetylpyridinium chloride and cetylpyridinium bromide, and is most preferably cetylpyridinium chloride.
  • the solution is preferably impregnated in the food casing in a weight percent that is not greater than approximately 1%.
  • the quaternary ammonium compound is present in the solution in a weight percent that is preferably substantially within a range of from approximately 1 % to approximately 30%, that is more preferably substantially within a range of from approximately 5% to approximately 25%, and that is most preferably substantially within a range of from approximately 10% to approximately 20%.
  • a solubility enhancing agent such as propylene glycol, may be present in the solution, preferably in a weight percent that is substantially within a range of from approximately 50% to approximately 60%.
  • the food casing may be tubular or web shaped and may be comprised of any conventional food casing material such as cellulose, collagen, plastic, or animal intestine.
  • a food casing is immersed in a quaternary ammonium compound to impregnate the food casing, the food casing may be shirred, and the food casing is then filled with food. After filling, the food is heated and cooled, and the casing is peeled from the cooled food.
  • the invention relates to treating a food packaging film with a quaternary ammonium compound.
  • U.S. Patent No. 5,573,801 issued in 1996 to Wilhoit, discusses treating food packaging film, and this patent is incorporated herein by reference as if set forth fully herein.
  • the food packaging film of the present invention may include polymeric films, such as blown film, oriented film, stretch and shrink film, heat shrinkable bags, and food casings.
  • the food packaging films are preferably flexible sheet materials, which are typically 15 mils or less in thickness.
  • the food casings may take any conventional form.
  • Food casings are generally flexible films that are preferably tubular and that may be formed of polymeric materials, including cellulosic materials, such as regenerated cellulose or cellulose carbamate.
  • the food casings may also be formed of plastics, such as homopolymers or copolymers of polyolefins, of proteinaceous films, such as collagen, or of animal intestines.
  • the food casing is preferably cellulose.
  • the term "celloluse" food casings also includes cellulose casings having a fibrous reinforcing web embedded in the wall thereof, typically call fibrous food casings. Natural and synthetic food casings may be used in accordance with the present invention.
  • the food casing may be of the type that is typically peeled from the encased food during processing, may be of the type that is typically removed by consumers, or may be of the type that is consumed along with the encased food.
  • the food casing may be prepared in any conventional manner, such as using techniques described in U.S. Patent No. 4,662,403, issued in 1987 to Hammer et al., the disclosure of which is incorporated by reference herein as if fully set forth.
  • the food casing may be produced from viscose, an alkaline solution of sodium cellulose-xanthate that may be produced by reacting alkali cellulose, obtained from cellulose and sodium hydroxide solution, with carbon disulfide in an alkaline medium. After ripening, the viscose may be applied to a tubular or web-shaped fibrous body or may be extruded in the form of a tube or web, without fiber reinforcement.
  • the viscose is spun or coagulated.
  • the spinning bath may include components such as sulfuric acid, sodium sulfate, and ammonium sulfate.
  • the product may be further treated. For example, it may be regenerated in an acid medium to give cellulose hydrate in gel form, washed with water, and treated with a plasticizer.
  • the food casing may be treated with the quaternary ammonium compound solution in any number of ways, such as by spraying, dipping, coating, or using a slug method.
  • the quaternary ammonium compound is preferably impregnated into the food casing during the manufacture or preparation of the food casing.
  • the solution may be applied to the coagulated or regenerated cellulose hydrate gel or may be applied after drying to the regenerated cellulose.
  • the quaternary ammonium compound solution is preferably applied to the casing by dipping or immersing the casing in the solution at a stage prior to shirring.
  • the quaternary ammonium compound solution is preferably impregnated into the casing in an amount effective to remove or inhibit the growth of Listeria, or a wide range of other microorganisms, on a food to be stuffed within the casing.
  • the quaternary ammonium compound solution is preferably impregnated into the casing so that the solution is present in the casing in a weight percent that is preferably not greater than approximately 1 percent.
  • the quaternary ammonium compound solution preferably comprises a quaternary ammonium compound and a solubility enhancing agent.
  • the quaternary ammonium compound is present in the solution in a weight percent that is preferably substantially within a range of from approximately 1% to approximately 30%, that is more preferably substantially within a range of from approximately 5% to approximately 25%, and that is most preferably substantially within a range of from approximately 10% to approximately 20%. If the food casing to be treated is of a type that is to be consumed, the quaternary ammonium compound is present in the solution in a weight percent that is preferably substantially within a range of from approximately 0.1% to approximately 1%.
  • the solubility enhancing agent may be present in the solution, preferably in a weight percent that is substantially within a range of from approximately 50% to approximately 60%.
  • the quaternary ammonium compound used in the solution is preferably an alkylpyridmium salt, is more preferably selected from the group consisting of cetylpyridinium chloride and cetylpyridinium bromide, and is most preferably cetylpyridinium chloride.
  • Cetylpyridinium chloride is already approved for human use in products for oral ingestion in preparations, such as in Cepacol® lozenges, which are orally ingested in amounts up to 20 mg per day.
  • the solubility enhancing agent is comprised of one or more water-miscible organic solvents that enhances the solubility of a quaternary ammonium compound powder in an aqueous solution at concentrations of greater than about 10% by weight.
  • the solubility enhancing agents are preferably alcohols.
  • Poly gly cols, such as polyethylene glycol, are also useful solubility enhancing agents.
  • the alcohol is preferably selected from the group consisting of a monohydric alcohol, a dihydric alcohol, a trihydric alcohol, and combinations thereof. If a monohydric alcohol is used, it is preferably ethyl alcohol. If a dihydric alchol is used, it is preferably propylene glycol. If a polyglycol is used, it is preferably polyethylene glycol.
  • the solubility enhancing agent is most preferably propylene glycol.
  • the invention is useful in food processing plants, providing a unique way to apply a broad spectrum antimicrobial to food during processing without the need for additional steps or equipment at the food processing plant.
  • food casings such as shirred food casings, treated with the quaternary ammonium compound, are provided to the food processing plant and are used in place of conventional, untreated food casings.
  • the treated food casing would be used in the same way that an untreated food casing would be used.
  • a meat emulsion would be prepared and stuffed into the treated casing.
  • the food is then heated or cooked, and cooled, such as by spraying with cool water.
  • the treated casing is peeled from the food to leave a cooked, shaped, skinless frankfurter that has been treated with CPC.
  • the food casing should retain the CPC within its matrix until the casing is hydrated. This allows the casing to retain the CPC until needed. Because the food that is stuffed into the casing will typically be hydrated, the step of stuffing the food into the casing should automatically hydrate the casing and permit the release of the CPC onto the food. It is understood that any number of different foods may be stuffed into or encased by the food casing or food packaging film of the present invention.
  • Example 1 is intended to further illustrate the present invention and are not intended to limit the scope of the present invention.
  • Example 1 is intended to further illustrate the present invention and are not intended to limit the scope of the present invention.
  • Example 1 was conducted to evaluate the effectiveness of cellulose casing impregnated with CPC as an antimicrobial agent against L. monocytogenes.
  • Five strains of Listeria monocytogenes were obtained from STERIS Foodlabs, Inc. culture collection. One hundred ⁇ L of L. monocytogenes was inoculated into 9 mL of tryptic soy broth (TSB) and incubated at 30°C for 48 hours. The five strains used in the study were L. monocytogenes ATCC# 49594, L. monocytogenes ATCC# 13932, L. monocytogenes ATCC# 51414, L. monocytogenes ATCC# 7647, and L. monocytogenes ATCC# 43256.
  • the five strains of L. monocytogenes were grown individually in 100 mL of TSB. The cultures were incubated at 30°C for 48 hours and were then centrifuged at 15,300 X g for 10 minutes at 4°C. After this, the supernatant was discarded and the bacterial pellet was re- suspended in 100 mL of 0.1% peptone. The bacterial suspension was re-centrifuged at 5,300 X g for 10 minutes at 4°C. The supernatant was discarded and the bacterial pellet was reconstituted in 100 mL of 0.1% peptone. After this, 2 mL of each bacterial strain was combined to obtain the 5 strain pathogen cocktail. A 20% CPC solution was obtained from Safe Foods Corporation. A cellulose casing
  • Example 2 In Example 2, substantially the same procedures were followed as in Example 1 , with the exception that the CPC-casing was dried in a desiccator for more than 1 day. In Example 2, no zone of Listeria inhibition was observed for the CPC-casings or for the control-casings. From a comparison of the data in Examples 1 and 2, it appears that a food casing impregnated with CPC solution will retain the CPC and will not release the CPC from the food casing matrix, until the food casing is hydrated. A food casing should be hydrated when food, such as a meat emulsion, is placed into the food casing.
  • a food casing impregnated with CPC in accordance with the present invention should tend to retain the CPC, until the food casing is filled with a food to be treated and will then release the CPC to remove or inhibit the growth of a microorganism, such as L. monocytogenes, on the food.
  • a microorganism such as L. monocytogenes
  • Example 3 was conducted to evaluate the effectiveness of a 1% solution of CPC as an antimicrobial agent against Listeria monocytogenes on frankfurters. In this evaluation, a five strain pathogen cocktail of X. monocytogenes was inoculated onto frankfurters that were subsequently dipped in a 1% solution of CPC.
  • Armour® premium little franks were obtained from a local supermarket and stored at 4°C until they were used in the experiment.
  • the five strains used in the study were L. monocytogenes ATCC# 49594, L. monocytogenes ATCC# 13932, L. monocytogenes ATCC# 51414, L. monocytogenes ATCC# 7647, and L. monocytogenes ATCC# 43256.
  • the five strains were grown individually in 100 mL TSB supplemented with 5% glucose. The cultures were incubated at 35°C for 18 to 24 hours and then centrifuged at 10,000 rpm for 10 minutes at 4°C.
  • the supernatant was discarded and the bacterial pellet was re-suspended in 100 mL of 0.1% peptone.
  • the bacterial suspension was re-centrifuged at 10,000 rpm for 10 minutes at 4°C.
  • the supernatant was discarded, and the bacterial pellet was reconstituted in 100 mL of 0.1% peptone.
  • the bacterial pellets that were reconstituted in 0.1% peptone were combined to obtain the 5-strain pathogen cocktail.
  • a 20% CPC solution was obtained from Dr. Amy Waldroup of the University of Arkansas.
  • a 1% solution of this stock solution was prepared by adding 125mL of the 20% solution to 2375 mL of distilled water (final volume 2500 mL).
  • One hundred mL of the 5 strain inoculum mix was spread uniformly over the surface of the frankfurters using a sterile hockey stick. After this, the frankfurters were allowed to dry for 2 minutes. The frankfurters were placed in a sterile bag and stored at 4°C until ready for use in the experiment.
  • Two hundred mL of 1% CPC solution was placed in a plastic cup.
  • One inoculated frankfurter was placed in the plastic cup and exposed to the 1% CPC for 30 seconds.
  • the frankfurter was removed from the cup and placed in a sterile filter stomacher bag and diluted 1:5 times using 0.1% peptone.
  • the contents of the stomacher bag were stomached for 1 minute.
  • the stomachate was serially diluted in 9 mL of 0.1% peptone and appropriate dilutions were plated on MOX agar using a spiral plater.
  • the average bacterial population on the frankfurters before exposure to CPC was logw 8.99 CFU/g.
  • the average bacterial population after exposure to 1% CPC on the inoculated franks was login 2.97 CFU/g.
  • the average bacterial reduction on the inoculated franks was 6.02.
  • the percent log reduction in bacterial populations after exposure to 1% CPC was 67%. Accordingly, it appears that a 1% CPC solution was effective to reduce about logio 6 CFU/g of the initially spiked bacterial populations from the surface of the frankfurters.
  • the quaternary ammonium compound solution may be used with or without a solubility enhancing agent.
  • the solution may be applied to or impregnated into the film or casing at any number of different points prior to encasing the food with the film or stuffing the food into the casing.
  • the food casing, particularly the cellulose food casing may be manufactured in any conventional manner, and the solution may be applied or impregnated into the casing at any number of different stages.
  • the food casing is described as being peeled from the frankfurters during processing, it is understood that the food casing may be removed by the food processor during processing, may be left on for removal by the consumer, or may be left on for consumption by the consumer.
  • the film or casing is described as being useful in removing or inhibiting the growth of Listeria monocytogenes, it is understood that the preferred quaternary ammonium compound, cetylpyridinium chloride, is a broad spectrum antimicrobial that is useful in removing and inhibiting the growth of a wide range of microorganisms, fungi, mold, and other contaminants. A wide range of compositions and concentrations may be used.
  • examples, measurements, and other numerical values are given by way of example only and are not intended to limit the scope of the invention. Accordingly, it is appropriate that the appended claims be construed broadly and in a manner consistent with the scope of the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Cette invention concerne également un boyau alimentaire qui est traité, de préférence par imprégnation, avec une quantité efficace d'une solution de composé d'ammonium quaternaire, afin de supprimer ou d'inhiber la croissance de la Listeria sur la nourriture destinée à être introduite dans le boyau. Le composé d'ammonium quaternaire est de préférence un sel d'alkyl pyridinium, est plus particulièrement choisi parmi le groupe comprenant le chlorure de cétyl pyridinium et le bromure de cétyl pyridinium, et correspond de manière idéale à du chlorure de cétyl pyridinium. La solution est de préférence imprégnée dans le boyau alimentaire à un pourcentage pondéral qui n'est pas supérieur à environ 1 %. Le composé d'ammonium quaternaire est présent dans la solution avec un pourcentage pondéral qui est de préférence compris sensiblement dans un intervalle allant d'environ 1 % à environ 30 %, qui est plus particulièrement compris dans un intervalle allant d'environ 5 % à environ 25 %, et qui est de manière idéale compris dans un intervalle allant d'environ 10 % à environ 20 %. Un agent d'amélioration de solubilité, tel que le propylène glycol, peut être présent dans la solution, de préférence avec un pourcentage pondéral qui est compris sensiblement dans un intervalle allant d'environ 50 % à environ 60 %. Le boyau alimentaire peut avoir la forme d'un tube ou d'une bande constitué(e) d'une matière de boyau alimentaire conventionnelle quelconque, telle que le cellulose, le collagène, le plastique, ou les intestins animaux. Pour permettre la préparation d'une saucisse, un boyau alimentaire est immergé dans un composé d'ammonium quaternaire afin d'imprégner ledit boyau, le boyau alimentaire peut être froncé, et le boyau alimentaire est alors rempli de nourriture. Après remplissage, la nourriture est chauffée et refroidie, et le boyau est éliminé de la nourriture refroidie.
PCT/US2001/016171 2000-05-22 2001-05-18 Traitement de boyaux alimentaires avec un compose d'ammonium quaternaire Ceased WO2001089817A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001264686A AU2001264686A1 (en) 2000-05-22 2001-05-18 Treatment of food casing with quaternary ammonium compound

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US20612400P 2000-05-22 2000-05-22
US60/206,124 2000-05-22

Publications (1)

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WO2001089817A1 true WO2001089817A1 (fr) 2001-11-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014076497A1 (fr) * 2012-11-16 2014-05-22 Marral Chemicals Limited Perfectionnements apportés à la pasteurisation

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5573801A (en) * 1989-02-21 1996-11-12 Viskase Corporation Surface treatment of foodstuffs with antimicrobial compositions
US6024939A (en) * 1990-06-01 2000-02-15 Imarx Pharmaceutical Corp. Contrast media for ultrasonic imaging

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5573801A (en) * 1989-02-21 1996-11-12 Viskase Corporation Surface treatment of foodstuffs with antimicrobial compositions
US6024939A (en) * 1990-06-01 2000-02-15 Imarx Pharmaceutical Corp. Contrast media for ultrasonic imaging

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014076497A1 (fr) * 2012-11-16 2014-05-22 Marral Chemicals Limited Perfectionnements apportés à la pasteurisation

Also Published As

Publication number Publication date
AU2001264686A1 (en) 2001-12-03

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