JPH01304872A - Bacteriostatic agent - Google Patents
Bacteriostatic agentInfo
- Publication number
- JPH01304872A JPH01304872A JP63133849A JP13384988A JPH01304872A JP H01304872 A JPH01304872 A JP H01304872A JP 63133849 A JP63133849 A JP 63133849A JP 13384988 A JP13384988 A JP 13384988A JP H01304872 A JPH01304872 A JP H01304872A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- agent
- food
- bacteriostatic agent
- campylobacter
- 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
Links
- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims abstract description 18
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 14
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 9
- 235000004515 gallic acid Nutrition 0.000 claims abstract description 9
- 229940074391 gallic acid Drugs 0.000 claims abstract description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 7
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 239000001530 fumaric acid Substances 0.000 claims abstract description 7
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 7
- 239000000467 phytic acid Substances 0.000 claims abstract description 7
- 229940068041 phytic acid Drugs 0.000 claims abstract description 7
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960002598 fumaric acid Drugs 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 19
- 238000011109 contamination Methods 0.000 abstract description 18
- 241000589876 Campylobacter Species 0.000 abstract description 16
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 244000052616 bacterial pathogen Species 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- 239000011230 binding agent Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000000546 pharmaceutical excipient Substances 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 2
- 239000003085 diluting agent Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 10
- 241000287828 Gallus gallus Species 0.000 description 7
- 235000013330 chicken meat Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000005660 chlorination reaction Methods 0.000 description 5
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- 244000144972 livestock Species 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 244000144977 poultry Species 0.000 description 4
- 235000013594 poultry meat Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 206010004016 Bacterial diarrhoea Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 241000252164 Elopidae Species 0.000 description 2
- 235000002756 Erythrina berteroana Nutrition 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000589874 Campylobacter fetus Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010015719 Exsanguination Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607598 Vibrio Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- NCEXYHBECQHGNR-UHFFFAOYSA-N chembl421 Chemical compound C1=C(O)C(C(=O)O)=CC(N=NC=2C=CC(=CC=2)S(=O)(=O)NC=2N=CC=CC=2)=C1 NCEXYHBECQHGNR-UHFFFAOYSA-N 0.000 description 1
- 229940000425 combination drug Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000005183 environmental health Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、食品例えば食肉加工中の汚染菌、特にカンピ
ロバクタ−を効果的に抑制し、汚染を防止するための静
菌剤に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a bacteriostatic agent for effectively suppressing contaminating bacteria, particularly campylobacter, during food processing, such as meat processing, and preventing contamination. .
食品による細菌性下痢症の発生が多くみらＪし、これを
防止することが大きな問題となって来ている。細菌性下
痢症の中で、カンピロバクタ−腸炎の頻度は、深見ら
（感染症誌、５８，６１３−６２７（１９８４））の報
告では、小児科の下痢患者からカンピロバクタ−が１７
．２％の頻度で検出され、ついでサルモネラ３．９％、
腸炎ビブリオ０．４％のｌ１ｆｆｔであり、カンピロバ
クタ−腸炎は病原菌が判明した下痢患者のうち実に７６
．８％を占める。BACKGROUND ART Bacterial diarrhea caused by food products is occurring frequently, and prevention has become a major problem. Among bacterial diarrheas, the frequency of Campylobacter enteritis has been reported by Fukami et al.
(Journal of Infectious Diseases, 58, 613-627 (1984)) reported that 17 cases of Campylobacter were detected in pediatric patients with diarrhea.
．． It was detected at a frequency of 2%, followed by salmonella at 3.9%,
Vibrio parahaemolyticus was 0.4% l1fft, and Campylobacter parahaemolyticus accounted for 76 of the diarrhea patients in whom the pathogen was identified.
．． It accounts for 8%.
古くから家畜の流産菌として知られていたビブリオ・フ
ィタス（Ｖｉｂｒｉｏ ｆｅｌ、ｕｓ）は、１９６３年
に５ｅｂｏｌｄとＶｅｒｏｎの分類学的検討（Ａｎｎ、
Ｉｎ５ｔ。Vibrio fel (US), which has been known for a long time as an abortive bacterium in livestock, was introduced in 1963 by a taxonomic study by 5ebold and Veron (Ann,
In5t.
Ｐａ５ｔｅｕｒ、 １０５，８９７−９１０（１９６３
））により、Ｖｉｂｒｉ。Pa5teur, 105, 897-910 (1963
)) by Vibri.
應から独立させ、カンピロバクタ−・フィタス（Ｃａｍ
ｐｙｌｏｂａｃｔｅｒ ｆｅｔｕｓ）とされた。１９７
２年ベルギーの１３ｕｔｚｌｅｒらの研究（Ｊ、 Ｐｅ
ｄｉａｔｒ ８２．４９３−４９５（１９７３））によ
り、カンピロバクタ−がヒトの］；劇症患者のふん便か
ら分離され、と１・下痢症の病原菌であることが明らか
にされた。Campylobacter phytus (Cam
pylobacter fetus). 197
A study by 13utzler et al. (J, Pe.
diatr 82.493-495 (1973)), Campylobacter was isolated from the feces of fulminant human patients and was found to be the pathogenic bacterium of diarrheal disease.
カンピロバクタ−はあらゆる動物のＰＡ？ｒ！内に分布
しており、食肉加工中にこれらの菌から汚染防止するこ
とが必要であるが、市販食肉が汚染されているのが実体
であり（獣医畜産新報、Ｎα７９０．３１０−３１４
（１９１１７））、現在迄効果的な汚染防止方法がない
。Is Campylobacter a PA in all animals? r! It is necessary to prevent contamination from these bacteria during meat processing, but the reality is that commercially available meat is contaminated (Veterinary and Livestock Newspaper, Nα790.310-314
(19117)), and to date there are no effective contamination prevention methods.
食品による細菌性下痢症が多発しており、現在食肉加工
では塩素処理（食鳥処理加工指導要領厚生者環境衛生局
長 通牒、昭和５３年１月１１日付環乳第２号）により
殺菌処理が実施されているが、まだ効果的な処理法では
なく、より有効的な静菌剤、処理法の開発が望まれてい
る。Bacterial diarrhea caused by food is occurring frequently, and sterilization is currently carried out in meat processing by chlorine treatment (Guidelines for Poultry Processing, Notification from the Bureau of Health, Welfare, and Environmental Health Bureau, Kannyuu No. 2, dated January 11, 1971). However, there is still no effective treatment method, and the development of more effective bacteriostatic agents and treatment methods is desired.
本発明の目的は、上記要望に応えるため、食品衛生上安
全かつ安価で、効果的にカンピロバクタ−等の汚染菌を
抑制し、食品および調理器具等の汚染を防止することが
できる静菌剤を提供することである。The purpose of the present invention is to provide a bacteriostatic agent that is safe and inexpensive in terms of food hygiene and that can effectively suppress contaminating bacteria such as Campylobacter and prevent contamination of foods and cooking utensils. It is to provide.
本発明は、フィチン酸またはフマール酸と、没食子酸お
よびアスコルビン酸とを配合してなる静菌剤である。The present invention is a bacteriostatic agent containing phytic acid or fumaric acid, gallic acid, and ascorbic acid.
各成分の配合割合は、フィチン酸またはフマール酸が４
〜９５重量％、没食子酸が４〜９５重量％、アスコルビ
ン酸が１〜２５重量％とするのが好ましい、これらの各
成分はいずれも食品添加物として認められたもので、人
体にとって安全性が高い。The blending ratio of each ingredient is 4 parts of phytic acid or fumaric acid.
Preferably, the content is ~95% by weight, gallic acid is 4-95% by weight, and ascorbic acid is 1-25% by weight. All of these components are approved as food additives and are not safe for the human body. expensive.
またこれらの成分は必須成分であり、その他の成分をさ
らに配合することは差支えない。Moreover, these components are essential components, and there is no problem in further blending other components.
本発明の静菌剤の各成分は使用時に共存しておればよい
から、使用に際して配合してもよいが、予め各成分を配
合し、配合剤として使用するのが望ましい、配合剤の形
態としては、粉剤、粒剤。The components of the bacteriostatic agent of the present invention only need to coexist at the time of use, so they may be mixed at the time of use, but it is preferable to mix each component in advance and use it as a combination drug. are powders and granules.
顆粒剤、錠剤、液剤など、任意の形態を選択可能であり
、製剤に際して増量剤、結合剤、賦形剤、溶媒などの副
成分を添加することも可能である。Any form such as granules, tablets, and liquids can be selected, and it is also possible to add subcomponents such as fillers, binders, excipients, and solvents during formulation.
本発明の静菌剤は食品等の被処理物と接触させることに
より、カンピロバクタ−等の汚染菌を抑制し、食品等の
汚染を防止することができる。接触方法は特に限定され
ず、静菌剤をそのまま食品に散布することもできるが、
好ましい接触方法としては静菌剤の溶液に食品等の被処
理物を浸漬する方法がある。By bringing the bacteriostatic agent of the present invention into contact with objects to be treated such as foods, it can suppress contaminating bacteria such as Campylobacter and prevent contamination of foods and the like. The contact method is not particularly limited, and the bacteriostatic agent can be directly sprayed on the food, but
A preferred contact method is a method of immersing the object to be treated, such as food, in a solution of a bacteriostatic agent.
静菌剤の溶液を調製する場合、静菌剤の濃度は０．０１
〜３重量％、好ましくは０．０５〜０．５重量％程度と
し、静菌剤の食品に対する使用量は、食品量の０．０１
〜１重量％、 好ましくは０．０５〜０．５重量％程度
とする。When preparing a solution of bacteriostatic agent, the concentration of bacteriostatic agent is 0.01
-3% by weight, preferably about 0.05-0.5% by weight, and the amount of bacteriostatic agent used in food is 0.01% of the amount of food.
~1% by weight, preferably about 0.05~0.5% by weight.
浸漬時間は数秒ないし３０分間程度で静菌効果が表われ
るので、その程度で浸漬を打切ってもよいが、必要によ
りさらに長時間浸漬してもよい。Since the bacteriostatic effect is achieved within a few seconds to 30 minutes of immersion, the immersion may be stopped at that point, but may be immersed for a longer period of time if necessary.
本発明の静菌剤による処理の対象となる被処理物として
は１食鶏肉等の食肉、その他の食品、および調理器具等
１例えばまないた、包丁１手袋、トレーなどが処理に適
しているが、本発明の静菌剤は他の系における汚染防止
に使用してもよい。Suitable objects to be treated with the bacteriostatic agent of the present invention include single servings of meat such as chicken, other foods, and cooking utensils such as machetes, knives, gloves, trays, etc. The bacteriostatic agents of the present invention may also be used for contamination prevention in other systems.
食中毒の原因食品として、食肉あるいは加工食品が指摘
されており、その汚染経路は、家畜・家禽→食肉→ヒト
あるいは家畜・家禽→食肉→食品→ヒトの経路による感
染が考えられる。Meat or processed foods have been identified as food sources that cause food poisoning, and the contamination route is thought to be livestock/poultry → meat → humans or livestock/poultry → meat → food → humans.
市販食肉中で汚染率の高いものは１食鶏肉であり、食鶏
処理工程中のカンピロバクタ−汚染状況は、処理場に搬
入された食鶏からは常時１００％にカンピロバクタ−が
検出された。処理工程順では放血脱明後８６．７％、直
腸内容物吸引後１００％、洗浄・冷却後９２．５％、塩
素処理後６３．３％、解体向６８．０％、冷蔵保存の肉
４０．５％、臓器１６．７％などからカンピロバクタ−
が検出され、塩素処理槽の水からも検出される場合があ
ったと報告されている（獣医畜産新報＆７９０，２９２
−２９５、（１９８７））。Among commercially available meats, single serving chicken meat has a high contamination rate, and Campylobacter contamination during the chicken processing process was such that Campylobacter was always detected in 100% of the chickens delivered to the processing plant. In order of processing steps, 86.7% after exsanguination, 100% after aspiration of rectal contents, 92.5% after washing and cooling, 63.3% after chlorination, 68.0% for slaughter, and 40% for meat stored in refrigerator. Campylobacter was found in .5% and organs in 16.7%.
It has been reported that in some cases it was detected in the water of chlorinated tanks (Veterinary and Livestock Newspaper & 790,292
-295, (1987)).
この実体を解決するために１本発明では上記の静菌剤を
使用することにより、汚染された食鶏屠体からカンピロ
バクタ−等の汚染菌を効果的に抑制することができる。In order to solve this problem, the present invention uses the above-mentioned bacteriostatic agent, thereby making it possible to effectively suppress contaminating bacteria such as Campylobacter from contaminated chicken carcasses.
このような食肉加工において本発明の静菌剤を使用する
場合は、塩素処理槽中に静菌剤を溶解して処理を行った
り、あるいは塩素処理後に静菌剤溶液に浸漬するなどの
方法により、汚染菌を抑制し、汚染を防止することがで
きる。When using the bacteriostatic agent of the present invention in such meat processing, the bacteriostatic agent may be dissolved in a chlorination tank or immersed in a bacteriostatic solution after chlorination. , can suppress contaminating bacteria and prevent contamination.
本発明の静菌剤は、フィチン酸またはフマール酸と、没
食子酸およびアスコルビン酸とを成分としたので、食肉
加工処理工程等において、汚染菌を効果的に抑制して、
汚染を防止することができ、かつ食品衛生法上極めて安
全性が高い。Since the bacteriostatic agent of the present invention contains phytic acid or fumaric acid, gallic acid, and ascorbic acid as ingredients, it can effectively suppress contaminating bacteria in meat processing processes, etc.
It can prevent contamination and is extremely safe under the Food Sanitation Act.
以下１本発明の実施例について説明する。 An embodiment of the present invention will be described below.
粉末フィチン酸（扶桑化学工業（株）＄１） ５０００
ｇと没食子酸（キッコーマン（株）１ｔｌ） ４７５０
ｇとＬ−アスコルピン酸（第一製薬（株）製）２５０ｇ
を配合し、回転揺動型粉体混合機を用いて均一な製剤を
得た。この静菌剤をＧ−Ｐｌ＋と略す。Powdered phytic acid (Fuso Chemical Industry Co., Ltd. $1) 5000
g and gallic acid (Kikkoman Corporation 1 tl) 4750
g and L-ascorbic acid (manufactured by Daiichi Pharmaceutical Co., Ltd.) 250 g
A homogeneous formulation was obtained using a rotary-oscillating powder mixer. This bacteriostatic agent is abbreviated as G-Pl+.
フマール酸（日本油脂（株）製） ５０００ｇと没食子
酸（富士化学工業（株）製） ４７５０ｇとし一アスコ
ルビン酸（第一製薬（株）製）２５０ｇを配合し、同様
な方法により均一な製剤を得た。この静菌剤をＧ−ＦＵ
と酩す。5,000 g of fumaric acid (manufactured by NOF Corporation), 4,750 g of gallic acid (manufactured by Fuji Chemical Industry Co., Ltd.), and 250 g of monoascorbic acid (manufactured by Daiichi Pharmaceutical Co., Ltd.) were mixed, and a uniform preparation was prepared in the same manner. Obtained. This bacteriostatic agent is used as G-FU.
and get drunk.
比較例として、クエン酸（磐田化学（株）製）５０００
ｇと没食子酸（キッコーマン（株）製）４７５０ｇとＬ
−アスコルビン酸（第一製薬（株）製）２５０ｇを同一
条件で製造し均一な製剤を得た。この製剤をＧ−ＣＡと
略す。As a comparative example, citric acid (manufactured by Iwata Chemical Co., Ltd.) 5000
g and gallic acid (manufactured by Kikkoman Corporation) 4750 g and L
- 250 g of ascorbic acid (manufactured by Daiichi Pharmaceutical Co., Ltd.) was produced under the same conditions to obtain a uniform preparation. This preparation is abbreviated as G-CA.
食鶏処理工程中の菌の汚染状態を把握するために、塩素
処理槽の洗浄水中の有効塩素濃度および生菌数を測定し
、その処理槽で処理した屠体表皮の生菌数、大腸菌群、
カンピロバクタ−を測定した。結果を表１に示す。In order to understand the state of bacterial contamination during the chicken processing process, we measured the effective chlorine concentration and the number of viable bacteria in the washing water of the chlorination tank, and measured the number of viable bacteria and coliform bacteria on the skin of carcasses processed in the processing tank. ,
Campylobacter was measured. The results are shown in Table 1.
表１
食鶏処理工程における洗浄水中の有効塩素濃度、生菌数
洗浄水中の有効塩素を常法により測定したが、１８、ｉ
〜５！３．９ｐｐｍを示し、ｉｎ＋Ｑ中の生菌数は１０
２以下であり、細菌汚染はわずかである。しかし、屠体
表面の菌汚染状況から判断すると、ＣＱＯは洗浄水の消
毒にはなっても、屠体表面に対しては効果的に作用して
いるとは考えられない。塩素処理条件は、水温３．５℃
、時間は２５分である。Table 1 The effective chlorine concentration in the washing water in the poultry processing process and the number of viable bacteria The available chlorine in the washing water was measured using a conventional method.
~5! Shows 3.9 ppm, and the number of viable bacteria in in+Q is 10
2 or less, and bacterial contamination is slight. However, judging from the bacterial contamination on the surface of the carcass, although CQO disinfects the washing water, it is not considered to have an effective effect on the surface of the carcass. Chlorination conditions are water temperature 3.5℃
, the time is 25 minutes.
そこで前記実施例の静菌剤Ｇ−ｐＨ，Ｇ−ＦＵ、比較例
の製剤Ｇ−ＣＡ、 ＡＳ（Ｌ−アスコルビン酸のＶ１８
）を用いて鶏屠体表皮の菌汚染防止効果を比較した。Therefore, the bacteriostatic agents G-pH and G-FU of the above examples, the preparations G-CA and AS (L-ascorbic acid V18
) was used to compare the effectiveness of preventing bacterial contamination on the skin of chicken carcasses.
塩素処理（３，５℃、２５分間）した屠体表皮からサン
プリングして、それを対照区とし、各静菌剤、製剤を０
．３重量％水溶液の槽（３，５℃）に１５分間浸漬した
後にサンプリングし、各サンプルの生菌数、大腸菌群を
測定した。結果を表２に示す。Samples were taken from the carcass skin treated with chlorine (3.5°C, 25 minutes) and used as a control.
．． After being immersed in a 3% by weight aqueous solution tank (3.5° C.) for 15 minutes, samples were taken, and the number of viable bacteria and coliform bacteria in each sample were measured. The results are shown in Table 2.
なお各静菌剤、製剤の０．３重量％水溶液のρ■は３で
あった。また、ブロイラー処理工場内で使用される調理
器具（包丁、手袋、まないた等）の細菌数は１０’ 〜
１０’ ／ １０ａｌであったが、これをＧ−ＦＵの０
．２重量％溶解液をしみ込ませた布で拭くことにより、
細菌が１０’以下になった。The ρ■ of a 0.3% by weight aqueous solution of each bacteriostatic agent and formulation was 3. In addition, the number of bacteria on cooking utensils (knives, gloves, machetes, etc.) used in broiler processing plants is 10~
10'/10al, but this was changed to G-FU's 0
．． By wiping with a cloth soaked in 2% by weight solution,
Bacteria became less than 10'.
以上の結果から１本静菌剤は、菌汚染防止効果の優れた
ものであることが明らかである。From the above results, it is clear that the single bacteriostatic agent has an excellent effect of preventing bacterial contamination.
代理人 弁理士 柳 原 成Agent: Patent attorney Sei Yanagi Hara
Claims (1)
アスコルビン酸とを配合してなる静菌剤。(1) A bacteriostatic agent containing phytic acid or fumaric acid, gallic acid and ascorbic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63133849A JPH01304872A (en) | 1988-05-31 | 1988-05-31 | Bacteriostatic agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63133849A JPH01304872A (en) | 1988-05-31 | 1988-05-31 | Bacteriostatic agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01304872A true JPH01304872A (en) | 1989-12-08 |
| JPH0565150B2 JPH0565150B2 (en) | 1993-09-17 |
Family
ID=15114470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63133849A Granted JPH01304872A (en) | 1988-05-31 | 1988-05-31 | Bacteriostatic agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01304872A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen suppressing composition, method for producing the same, and blood pressure suppressing agent |
| JP2013128415A (en) * | 2011-12-20 | 2013-07-04 | Asama Chemical Co Ltd | Food keeping quality improver, and processed food containing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6094137A (en) * | 1983-10-28 | 1985-05-27 | Kawasaki Kasei Chem Ltd | Oxygen absorber composition |
| JPS61127786A (en) * | 1984-11-27 | 1986-06-16 | Nippon Oil & Fats Co Ltd | Oil solubilizer |
| JPS6248788A (en) * | 1985-08-28 | 1987-03-03 | Nippon Oil & Fats Co Ltd | Antioxidant |
-
1988
- 1988-05-31 JP JP63133849A patent/JPH01304872A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6094137A (en) * | 1983-10-28 | 1985-05-27 | Kawasaki Kasei Chem Ltd | Oxygen absorber composition |
| JPS61127786A (en) * | 1984-11-27 | 1986-06-16 | Nippon Oil & Fats Co Ltd | Oil solubilizer |
| JPS6248788A (en) * | 1985-08-28 | 1987-03-03 | Nippon Oil & Fats Co Ltd | Antioxidant |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09309833A (en) * | 1996-05-22 | 1997-12-02 | Toyo Hakko:Kk | Active oxygen suppressing composition, method for producing the same, and blood pressure suppressing agent |
| JP2013128415A (en) * | 2011-12-20 | 2013-07-04 | Asama Chemical Co Ltd | Food keeping quality improver, and processed food containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0565150B2 (en) | 1993-09-17 |
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