Method of disinfecting the food contact surfaces of food packagi

Details Method of disinfecting the food contact surfaces of food packagi Method of disinfecting the food contact surfaces of food packagi

1997-03-03

1998-06-23

Burn, Brian M.

Drug, bio-affecting and body treating compositions

Inorganic active ingredient containing

Peroxide or compositions of or releasing gaseous oxygen or...

424606, 424615, A01N 3902

Patent

active

057702322

ABSTRACT:
A method of disinfecting the food contact surfaces of a food packaging machine comprises introducing to the machine an aqueous solution comprising from about 0.1% to about 1% by weight of hydrogen peroxide and from about 0.01% to about 0.1% by weight of sodium acid pyrophosphate. The food contact surfaces are contacted with the solution at a temperature of at least about 70.degree. C. for a time period of at least about 15 minutes.

REFERENCES:
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Curran, Harold R., et al., The Sporicidal Action of Hydrogen Peroxide and the Use of . . . , J. Bacteriol, 40, 523 (1940).
Nambudripad, V.K.N., et al., Bactericidal Efficiency of Hydrogen Peroxide, Ind. J. Dairy Sci., 2, 65 (1949).
Swartling, P., et al. The Sterilizing Effect Against Bacillus Subtilis spores . . . , J. Dairy Res.,35,423 (1968).
Stevenson, K.E. et al., Bacterial Spore Resistance to Hydrogen Peroxide, Food Technology, Nov. 1983, all pgs.
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K.E. Stevenson and B.D. Shafer, Bacterial spore resistance to hydrogen peroxide, Food Technology, Nov. 1983.

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