Food or edible material: processes – compositions – and products – Application of a gas – mist – smoke or vapor to a food...
Patent
1997-07-01
1999-05-11
Yeung, George
Food or edible material: processes, compositions, and products
Application of a gas, mist, smoke or vapor to a food...
99536, 422 28, 426521, A23L3/00
Patent
active
059026197
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This present invention is concerned with a method for disinfection and sterilization of foods and vegetable products and produce, feeding stuffs or machinery and equipment for food and/or feeding stuff production.
A similar method is known for U.S. Pat. No. 4,849,237.
This mentioned patent specification concerns a method for desinfection of chicken bodies kept immersed in cooling water with ozone added, which water is made to move or flow in the opposite direction of the chicken's movement. The disadvantage of that known method is that the cooling water acts as contaminator from one chicken to another, and further the process may cause mean and fat to deteriorate and go rancid.
This present invention is concerned with a method for desinfection and/or sterilization of foods of all kinds for use in any part of the food or foodstuff or feeding stuff industry, by organisations, corporations, companies and institutions in the food sector, and the method described has the purpose of preventing the risk of humans or animals being exposed to infection from micro organisms or their byproducts resulting in subsequent pathological diseases or reactions, poisonings and other illnesses. Authorities and health care organisations today often report the increasing need for methods to transport, treat, process, manufacture, pack, deliver and distribute food and feeding stuffs without dangerous, poisonous, infectuous, pathological and disease-causing effects.
Most infections of the nature described in the above start or are caused by growth of micro organisms on the surfaces of food products or produce or on the surfaces of other materials or equipment able to hold and carry micro organisms.
For many years it has been a common and acknowledged practice in the industries and companies mentioned in the above text to control raw materials and production with help from authority representatives and own experts by having samples taken at intervals and in quantities stipulated for each separate production, which samples are taken checked and analysed in official, recognised and/or own laboratories. Frequently controls concentrate on checks for salmonella bacteria, which occur in some 2,000 different known types, some of which cause severe cases of illness or poisonings in humans or animals after consumption.
The consequential effects of bacteria infection and the occurrence of pathological cases have increased considerably over the past few years, presumably because of shorter production times, large quantity manufacturing and mass production, automation and mechanised control and processing, at the same time as the craftsman's job and his control during the manufacturing process has been taken over by technical installations and sporadic or statistically determined controls.
One common procedure is to take out small sample items of the processed food or feeding stuff and submit these to a laboratory for testing. Here, microorganisms are cultivated on various substrates (nutritious media) and after 3 or 4 days growths of bacteria or micro organisms may be found. Next the decision has to be taken whether the growths have to be subjected to further special analysis, which can only be dealt with by large, specialised laboratories with adequate equipment, and the bacteria samples are therefore sent to such special laboratories causing added cost and time delays.
Food articles or feeding stuffs are sampled from manufacturing plants immediately after processing, or they are sent away for freezing, and therefore results of such testing is often only available several days later than dispatch due to industry requirements for quick processing and short warehouse periods.
A few types of Salmonella and other bacteria provoke serious cases of disease. Acute gastroeneritis would be caused by e.g. Salmonella Typhi Murium or Enteriditis. More serious cases are caused by bacteria such as Salmonella Paratyphi type A, B or C and also by Salmonella Dublini, which infections may be mortal. Salmonella Typhi especially is
REFERENCES:
patent: 3819329 (1974-06-01), Kaestner et al.
Carnfeldt Thure
Rubow Ulrik
LandOfFree
Method and apparatus for disinfecting or sterilizing foodstuffs does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method and apparatus for disinfecting or sterilizing foodstuffs , we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method and apparatus for disinfecting or sterilizing foodstuffs will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-244608