Note: Descriptions are shown in the official language in which they were submitted.
2l53837 ~ `
PRO~ S FOR TR~TING POUTTRY ~ ~T, OR~S
TO RF~nu~ BACT~RTAT CONTAMT~ATION
The present invention relates to an improved process for reducing
the level of and retarding the growth of bacteria, such as
salmonella, in poultry processing, and more particularly on raw
poultry internal organs without causing organoleptic depreciation
thereof.
BACKGROUNn OF T~F~' I~V~NTION
15 Poultry is processed, after slaughtering, by scalding to assist in
defeathering, defeathering by machine, washing, eviscerating and
chilling prior to packing. These treatments are controlled to
avoid causing a change in the appearance characteristics of
poultry which would make it unsalable.
Poultry, after eviscerating, shows high levels of salmonella
bacteria on the surface of the carcass. A large part of carcass
contamination with salmonella can be removed by water washing.
While salmonella can be easily killed by heat, such as during
25 cooking, colony forming units of bacteria can attach and/or reside
in the regular and irregular surfaces of the skin, multiply and,
thereafter, contaminate working surfaces, hands and utensils. Food
spoilage and illness can result from this carry over of bacteria
or cross-contamination from the infected carcass to surfaces not
30 heated sufficiently to cause thermal destruction of the bacteria.
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During evisceration, the internal organs of the poultry such as
the livers, hearts and gizzards are removed. For shipment and
sale, the organs are typically replaced in the cavity of the
poultry carcass. While the amount of bacterial contamination on
s untreated internal organs tends to be much less than that of
untreated skin and other surfaces of the poultry carcass, there is
still the possibility of some contamination. If contaminated,
the organs have the potential to cross-contaminate the poultry
carcass when replaced in the carcass. In general, this is not
o considered a severe problem as the organs are often separately
packaged (e.g., in a polymeric barier material) prior to
insertion in the cavity. However, as an additional safeguard, it
would be desirable to reduce the bacterial content of the organs
prior to replacement in the carcass.
Extensive research has been conducted by the art to uncover an
economical system for reducing salmonella contamination of poultry
carcasses without causing organoleptic depreciation. Poultry
feathers carry large amounts of salmonella which can contaminate
20 the carcass during scalding and defeathering. Improper
evisceration can also be a source of contamination. The use of
acids such as lactic or acetic acid, at levels sufficient to
effect bacteriological control, causes organoleptic deterioration
of the poultry. At acid levels low enough to avoid organoleptic
25 deterioration of the poultry, bacteriostatic effects are reduced.
A treatment system must be economical, easy to use, compatible
with food manufacturing, and not change the organoleptic
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properties of the poultry. Any change in the appearance of the
poultry would make the same unsalable.
It has been reported that the thermal death rate of salmonella can
5 be increased during scalding by elevating the pH of the scald
water to pH 9.0 + 0.2. Agents such as sodium hydroxide, potassium
hydroxide, sodium carbonate, and trisodium phosphate have been
reported as effective pH adjusting agents for use in increasing
the thermal death rate of the bacteria. Trisodium phosphate was
reported as least effective in increasing the death rate. Sodium
hydroxide and potassium hydroxide, while effective bacteriostats,
can effect the surface of the carcass adversely. Propionic acid
and glutaraldehyde, which were also tried as treating agents, are
reported as possibly having unfavorable effects on plucking. See,
15 "The Effect of pH Adjustment on the Microbiology of Chicken
Scald-tank Water With Particular Reference to the Death Rate of
Salmonella," T.J. Humphrey, et al., Journal of Applied
Bacteriology, 1981, ~1, pp. 517-527.
20 T.J. Humphrey, et al. have also reviewed the pH effect of scald
water on salmonella on chicken skin. See "The Influence of Scald
Water pH on the Death Rates of S~lm~nell~ ty~h;ml~ril]m and Other
Bacteria Attached to Chicken Skin," Jollrn~l of A~l;ed
B~cteriology, 1984, 57 (2), pp. 355-359. Scald water adjusted to
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pH 9 i 0.2 as in the 1981 paper can help to reduce external andinternal cross-contamination of carcasses by salmonellas.
The results reported in the first article are based on assays of
5 samples of scald water taken from the scald tank. The article does
not show the effect of the agents on bacterial colonies on the
surface of the poultry or the organoleptic effect on the poultry
meat or skin.
o The second paper teaches that pH adjustment of scald water to pH
Of 9 i 0.2 can be used to improve the hygiene of chicken carcasses
during plucking by lowering the bacterial carry over from the
scald tank.
15 These references are limited to the scald tank and use relatively
low pH conditions and low concentration pH adjusting agents and do
not show any long term effect of the agents on the surface of the
poultry since the scald water solution and any agents therein are
washed off after defeathering.
Humphrey, et al. recognize that plucking and subsequent
evisceration cause further cont~m1n~tion. The improvements in
scalding hygiene reported in their 1984 paper and in their earlier
work [1981] help to reduce the growth rate of pathogens on carcass
25 surfaces during plucking but have no measurable effect on the
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shelf-life or safety of chilled carcasses because of further
contamination during evisceration. The organisms responsible for
spoilage of meat of this type are added during cold storage or
during later stages of processing. (Humphrey, et al. 1984 at page
s 359). Humphrey, et al. do not teach reducing the potential for
salmonellosis by reducing the incidence and population of
salmonella organisms. Humphrey, et al., 1984, also do not show
the organoleptic effect of their treatment on the poultry
carcasses, much of which is undesirable.
Attempts have been made to pasteurize poultry meat by treating the
meat with a solution containing agents such as lactic acid, acetic
acid, sodium carbonate, sodium borate, sodium chloride, potassium
hydroxide, chlorine and EDTA. All treatments, except sodium
5 borate, sodium chloride and sodium carbonate reduced the visual
acceptability of the meat. Chlorine failed to destroy bacteria on
the surface of the poultry but would be expected to control
salmonella in water. See, ~hemi c~l P~.~tel]r;z~tio~ of POl~l try Me~t,
J.S. Teotia, Dissertation Abstracts Int'l. B., 1974, 34(a), 4142.
The following references treat various meat products to retain
moisture, texture and tenderness. U.S. 3,782,975 to Zyss issued
January 1, 1974 teaches polyphosphate curing of fresh primal cuts
of meat with a curing solution at pH 6 to 8, free of sodium, and
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containing about 1.0 to 20~ by weight of a water soluble phosphate
which can include orthophosphate.
U.S. 3,775,543 to Zyss issued November 27, 1973 uses 0.2 to 20~ by
5 weight of a phosphate (which can be orthophosphate) treatment
solution based on the ingredient mix of processed meat. The
phosphate is used as a binding agent. Alkaline pH is found to
decrease shelf-life. Salmonella is killed by cooking not by
phosphate.
U.S. 3,493,392 to Swartz issued February 3, 1970 pumps tuna with a
phosphate treating solution including orthophosphate to improve
yield of desired light flesh, to improve odor (less fishy) and to
render the meat more tender and less dry. Pumping injects solution
15 deep into the meat or fish and is not a surface treatment. Swartz
uses mono and dialkali orthophosphate in Example IV and reports
poor weight retention results compared to polyphosphates. U.S.
3,620,767 to Swartz issued November 16, 1971 pumps bonito with a
salt and phosphate including orthophosphate but no example is
20 given. See also Canadian Patent 847,280 issued July 21, 1970 to
Swartz. These references employ polyphosphates for their water
binding properties.
U.S. 2,770,548 teaches the anticaking properties of trialkali
25 metal orthophosphates.
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Trisodium phosphate has also been found to be effective in
inhibiting the growth of blue mold in cuts and bruises in fruit by
treating the broken surface with the solution of trisodium
5 phosphate (U.S. Patent No. 1,744,310).
Kohl, et al., U.S. 3,681,091, issued August 1, 1972, teaches
treating foods including fish fillets with lO~ solution of medium
chain length polyphosphates.
Freund, et al., U.S. 2,957,770 teach improving the properties of
meat with a composition which can include inorganic
orthophosphates such as disodium hydrogen orthophosphate. Low
concentrations of phosphate are employed.
Cheng, U.S. 4,683,139 issued July 28, 1987 teaches a process for
prepackaged fresh red meat at retail wherein the shelf-life of the
meat is increased by treatment with an aqueous solution of an
alkali metal salt or certain phosphate compounds, a reducing
20 compound such as ascorbic acid and a sequestering or chelating
agent such as citric acid. The phosphate can be an orthQphosphate,
pyrophosphate, tripolyphosphate and h~metaphosphate and will
vary in the way the buffer solution is applied to the meat giving
a pH below neutral.
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Szczesniak, et al., U.S. 4,075,357 issued February 21, 1978,
teaches salt combined with a secondary salt selected from alkali
metal salts of organic acids and trisodium orthophosphate,
polyphosphate, metaphosphate and ultraphosphate. Citrates are
5 preferred combined with sodium chloride. These mixtures are used
to control water activity in low moisture cooked food which have
neutral pH.
U.S. 3,705,040 to Bynagte issued December 5, 1972 teaches use of a
o solution of water, 2 to 3~ acid pyrophosphates and 2 to 15~ sodium
phosphates including sodium orthophosphate to soak shrimp for at
least two minutes followed by cooking for three minutes, cooling
and peeling. The process improves the amount of shrimp meat
recovered from the shell by reducing the strength of the under
skin of the shrimp. Where sodium orthophosphate is employed in
Example IV it is employed at 2~.
The preceding patents which pump or treat meat or fish with
phosphates generally use needles to inject or mix into meat
20 formulations a phosphate solution to bind water and improve
texture of the product. Neutral pH formula are employed for these
purposes. The patents do not teach the present invention of
treating the surface of freshly slaughtered poultry with trialkali
metal orthophosphate at pH 11.5 or greater to remove, reduce or
25 retard bacterial contamination or growth on the poultry.
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U.S. 4,592,892 to Ueno, et al. issued June 3, 1986 teaches ethanol
used to sterilize foods and machine,s can be enhanced by use of an
aqueous solution of an alkali carbonate which may also contain a
5 trialkali metal phosphate. Trialkali metal orthophosphate as well
as sodium carbonate and other phosphates is used to treat a broth
to reduce E. coli in Table 1. This patent fails to recognize that
trisodium phosphate per se can remove, reduce or retard bacterial
contamination on poultry. Orthophosphate is used only in
combination with ethanol which is a popular disinfectant for
machinery and food in Japan.
Thomson, et al. "Phosphate and Heat Treatments to Control
Salmonella and Reduce Spoilage and Rancidity on Broiler
15 Carcasses," ponltr-y Sci~nce, 1979, pp. 139-143, treats poultry
with 6% kena phosphate which is a polyphosphate blen`d of 90%
sodium tripolyphosphate and 10% sodium h~metaphosphate~ The
phosphates did not significantly or consistently affect salmonella
survival or total bacterial growth.
It is known that the shelf-life of chicken carcasses can be
increased 1 to 2 days by chilling the poultry in a solution of 6%
sodium tripolyphosphate/0.7% tetrasodium pyrophosphate (Kena-
available from of Rhône-Poulenc Inc.). See, The Antim;crobial
25 Effect Of Ph~sph~te With P~rticul~r Reference To Food Prodllcts,
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L.L. Hargreaves, et al., The British Food Manufacturing Industries
Research Association, Scientific and Technical Surveys, No. 76,
April 1972, pp. 1-20 at page 12. Many patents and articles suggest
the use of polyphosphates in preserving meat and fish products.
In addition, it is also stated in the Hargreaves reference at page
7 that G. Pacheco and V.M. Dias in an article entitled
R~cter1olytlc Act;o~ of Phosph~tes Mems Institute, Oswaldo Cruz,
52 (2), pp. 405-414, reported on the bacteriolytic action of
solutions of monosodium, disodium, trisodium and dipotassium
orthophosphates on dead and living cells of Salmonella typh~s~.
~.~chPr;ch1~ col1 ~n~ St~pkylococcn~ rell.~. Trisodium phosphate
dodecahydrate is stated to have the greatest lytic action. This
reference does not relate to treating poultry.
British Patent 935,413 teaches treating raw poultry in the chill
tank with a non-cyclic polyphosphate. It is taught that this
method provides increased preservation of the poultry flesh by
decreasing exudate and thereby decreasing spread of bacteria.
U.S. Patent No. 5,264,229 suggests shelf-life extension for
commercially processed poultry by using a specialized hydrogen
peroxide and a surfactant in the water used for chilling the
poultry.
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Commonly assigned U.S. Patent Nos. 5,069,922; 5,143,260; and
5,283,073 are directed to a poultry carcass wash process which
removes or reduces existing salmonella contamination as well as
retards further contamination or growth without affecting the
organoleptic properties of the poultry carcasses. While this
technology has significantly advanced the art, improvements can
still be made by specifically accounting for the treatment of the
internal organs of the poultry.
SUMMARY OF TH~ PR~FNT INVENTION
In accordance with the present invention, there is provided a
process for treating poultry internal organs to reduce the overall
aerobic bacterial count. No interference with the taste or
appearance of the final product is associated with the inventive
process. The process can similarly be used to treat other
portions of the poultry such as wings, thights, breasts, legs and
the like which have been detached from the carcass.
20 It has been discovered that during processing of the internal
organs from about 4~ or more, preferably 8~ or more of trialkali
metal orthophosphate may be applied to the organs, either by
dipping or spraying to elevate the treating solution to above pH
11.5 and remove, reduce or retard bacterial contamination and/or
25 growth on the organs.
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We prefer to employ the trialkali orthophosphate treatment to the
internal organs after evisceration. These treatments are conducted
using a solution and recycling the solution with filtering to
5 economically utilize the phosphate.
The process comprises treating poultry internal organs at a
temperature below that which would cause organoleptic depreciation
in the poultry which normally is below 65C, preferably below
o 45C. Cooled poultry is treated below about 27C. The treatment
solution comprising trialkali metal orthophosphates, said
orthophosphate being present in an amount and said poultry being
treated for a time sufficient to remove, reduce, or retard
bacteriological contamination of the poultry, said orthophosphate
15 agent being present in amounts insufficient to cause substantial
organoleptic depreciation of the poultry. Such treatment solutions
have a pH above 11.5.
It is possible but not necessary to treat the poultry organs with
20 a blend of a major amount of trialkali metal orthophosphate and a
corresponding minor amount of a basic agent, said blend being
present in an amount and said poultry being treated for a time
sufficient to remove, reduce or retard bacteriological
contamination and/or growth on the poultry organs. The basic
25 agent is used in the blend in amounts insufficient to cause
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substantial organoleptic depreciation of the poultry organs. The
treatment solution has a pH above 11.5. The trialkali metal
orthophosphate is always present per se or in a major amount of
the treatment solution with the proviso that alcohol and ascorbic
5 acid are never part of the treatment solution. Preferably, the
treatment time is betweeen about 2 seconds and 2 minutes if a dip
solution application is used, although much shorter times have
been found effective. We prefer to use the trialkali metal
orthophosphates per se. In any case, from about 4~ or more
o orthophosphate is used either before or after chilling the
poultry.
Specifically, it has been discovered that poultry organs can be
treated with a solution cont~ln'ng from about 4~ to about
15 saturation of orthophosphate in the aqueous solution. Preferably,
about 4% to about 12~ and most preferably about 8~ or more
trisodium or tripotassium orthophosphate dodecahydrate or an
equivalent amount of the anhydrous compound, is effective.
20 By the use of this process, poultry organs can be washed
economically and simply with food grade products to achieve
bacteria reduction without organoleptic depreciation of the
organs. Phosphate salts can remain on the poultry organs surface
to provide a surface less conducive to supporting bacterial
25 growth, particularly in the highly irregular surfaces of the
. 21$3837
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organs without fear of carcass degradation or impairment of
flavor.
Other benefits will become apparent from the drawing and
description which follows.
BRT~F DF.~CRIPTION OF TH~ DRAWINGS
Figure 1 depicts an apparatus which may be used to practice the
claimed invention when the internal organs are sprayed with
treatment solution.
Figure 2 is a bottom view of the apparatus of Figure 1.
Figure 3 is a top view of the apparatus of Figure 1.
Figure 4 is a side view of the apparatus of Figure 1.
D~TATT.Fn DF.~CRTPTION OF T~F I~V~TION
Trialkali metal phosphate is an orthophosphate salt of the formula
R3PO4 with a formula for the sodium salt being Na3PO4 and an
equivalent formula for the tripotassium compounds. R is an alkali
metal of sodium or potassium. Trisodium phosphate has a m;nlml~m of
41.5% P2Os and a typical pH in a 1~ solution of about 11.8.
14
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Trisodium phosphate is also available as the dodecahydrate of the
formula:
Na3PO4 12H2O
In commerce, the dodecahydrate is available in a technical grade
with a formula of:
5(Na3PO4 . 12H2O) NaOH;
or in the food grade with a formula of:
4 ( Na3PO4 . 12H2O ) NaOH;
Both forms have a typical pH in 1~ solution of 11.8. Preferably,
the trisodium phosphate dodecahydrate (either form) is used. As
used herein, trisodium phosphate is intended to include
tripotassium phosphate as well as all forms of those compounds.
Food grade products are intended to be used for food uses.
This invention is applicable to the internal organs of all types
of poultry including chickens, turkeys, geese, capon, cornish
hens, squab, ducks, guinea, fowl and pheasants. Specific organs
to be treated include the hearts, gizzards, kidneys, livers,
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necks, giblets and the like. These include the wings, thighs,
breasts, and legs. In addition treatment can occur while the
organs are still attached to the carcass or, more preferably,
after they have been removed from the carcass. In addition, the
term "organs" as used herein is intended to expressly encompass
all parts of the chicken which may have been separated from the
carcass. These parts may also be referred to as "cut pieces".
The application of an aqueous trialkali orthophosphate solution of
o pH greater than 11.5 to the internal organs is made either after,
or more preferably before chilling the carcass. We prefer to
employ the orthophosphate solution in a manner which allows
recovery of the solution after treating the poultry organs. The
recovered solution is then filtered to remove insolubles and water
and trialkali metal orthophosphate are added to maintain the
concentration at an effective amount to remove, reduce or retard
bacteriological contamination of the poultry organs. The poultry
organs can either be subjected to contact with the treatment
solution in a trough (i.e., dip method) or may be sprayed with the
treatment solution (i.e., spray method).
When using a spray method, because the organs are typically
treated after evisceration they cannot be processed with the
remainder of the carcass by attachment to the plant shackles and
the like. Accordingly, one apparatus useful for the treatmènt of
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the organs is depicted in the Figures. Referring to the Figures,
Element 10 depicts the treatment apparatus. Apparatus 10 includes
opening 12 at the top of the apparatus. Also included and mounted
flush or through exterior walls 14 are spray nozzles 16 which are
5 connected to a supply of trialkali orthophosphate treatment
through hoses, not pictured. Apparatus 10 also includes opening
18 which is used to gain access the organs being treated and
screen 20 which is used as a shelf to hold the treated organs
while allowing the treatment solution to pass thereto.
In use the organs to be treated are dropped through opening 12 and
allowed to free fall through apparatus 10. Treatment solution is
sprayed from nozzles 16 such that the the organs will pass through
the solution during their downward drop. In a preferred
15 embodiment, the nozzles are arranged in a spiral arrangement to
allow for maximum contact of treatment solution with the organs.
The organs continue to fall through the apparatus until they are
trapped by screen 20. The size of the apertures in screen 20 are
such that they are small enough to not allow for the organs to
20 pass through but large enough to allow the treatment solution to
pass through. The solution that passes through screen 20 may be
recycled and reused in the processing facility. Removal of the
organs is accomplished through opening 18. In a preferred
embodiment, screen 20 is sloped so that gravity will cause the
25 treated organs to migrate towards and through opening 20.
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In use, apparatus 10 is made of any approved material by the
U.S.D.A., particularly stainelss steel. Other materials are
clearly contemplated, the key criteria being that they be approved
for food handling by governmental authorities. Nozzles 16 are
constructed such that they provide a complete spray to the organs.
The use of cone, flat or fan type spray nozzles are preferred,
the key criteria being the ability of the nozzles to provide a
sufficient volume of treatment solution.
Alternatively, it is possible to employ a trough containg
treatment solution through which the organs are transported by
means known in the art. Also contemplated for use is a trough
including spray nozzles. No matter what apparatus arrangement is
selected, the treatment occurs from about one second to about two
hours. The time need only be an effective amount of time to
produce the desired result and can easily be determined for this
particular point in the process where treatment is conducted.
Residual treatment solution rem~;n.~ after the actual contact with
the poultry and such residual solution is further effective in
removing, reducing or retarding bacterial contamination and/or
growth.
We prefer to employ saturated solutions of the orthophosphate
which are highly effective in removing, reducing or retarding
18
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bacterial contamination. Saturated solutions of up to 40~ are
possible but usually from about 4~, preferably about 8~ or 10~ or
greater of trisodium orthophosphate is effective. The phosphate
may be combined with other materials if desired with the proviso
that alcohols (ethanol or the like) and reducing agents like
ascorbic acid are not employed. In other words the treatment
solution does not contain alcohol. We do not employ any
antibacterial which is detrimental to the organoleptic properties
of the poultry organs such as high concentrations of sodium
o hydroxide or other harsh alkali or alcohol. We prefer to employ
the trialkali metal phosphate per se to treat the carcass.
Dispersions of orthophosphate can be used but appear to have
little advantage over use of a solution for treating the organs.
In spraying the treatment solution on the poultry we employ from
20 to 150 psi to cause a spray of medium particle size to impact
the organs with sufficient force for good cleaning without any
depreciation on the appearance or taste of them.
When treatment of the organs occurs they may first be washed with
water or other acceptable cleaning solutions. Agitation,
sonification and other mechanical means can be applied to assist
in washing. Preferably, the organs are then treated with a
treatment solution containing from about 4~ to about 12~ and
preferably from about 6~ to about 12~ and most preferably about 8~
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to about 12~ by weight trialkali metal orthophosphate based on the
weight of the solution. The treatment solution can be applied by
mechanical sprayers, preferably under high pressure to insure good
contact. Sonification may be employed at either sonic or
5 ultrasonic frequencies. Any other means of contacting the poultry
with the treatment solution, such as in a rotating drum, can also
be used.
The treatment solution is preferably comprised only of trialkali
o metal orthophosphate. For purposes of adjusting pH, minor amounts
of other agents can also be added. These can be illustrated by
sodium carbonate, sodium and/or potassium hydroxide, alkali metal
polyphosphate such as, sodium tripolyphosphate or acids such as
phosphoric acid. Since hydroxides may an adverse effect on the
organoleptic characteristics of the organs, it is preferred to
avoid the use of these agents altogether or to use amounts which
have no effect on the organoleptic characteristics of the organs.
The pH adjusting agent, if used, is used in an amount insufficient
with the alkali metal orthophosphate to cause organoleptic
20 deterioration of the organs. By "minor amounts" is meant less than
50~ by weight of the combined dry weight of the trialkali metal
orthophosphate and the basic agent usually up to 45~ and in all
cases in an amount insufficient to cause organoleptic
deterioration.
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The ingredients in the treatment solution are used in amounts
sufficient to provide a pH of above about 11.5 and preferably
within the range from about 11.6 to about 13Ø The pH level
insures the treatment solution will remove, reduce or retard
5 bacterial cont~m'n~tion or growth. While a saturated solution
insures maximum concentration of the phosphate, we have found that
concentrations of about 4~ to saturation and more particularly
about 8~ to near saturation are desirable. At cooler temperatures,
below 27C and 10C a solution containing about 4~ to about 12~
o trialkali metal orthophosphate and more preferably about 6~ or
more and most preferably about 8~ or more is effective to reduce,
remove or retard contamination and/or growth of all bacteria. At
all levels of about 4~ or more trialkali orthophosphate, the pH
will remain above about 11.5 and preferably from pH 11.6 to about
13.5, most preferably 12.0 to 13.5.
The poultry organs are contacted with the treatment solution for a
period of time sufficient to reduce total aerobic bacterial
contamination over and above that obtainable with pure water at
20 temperatures ranging from about 0C to 70C, more preferably
between about 20C to 60C, and even more preferably between about
24C and about 40 C. Treatment dwell time is also sufficient,
under the conditions of the treatment, to contact all contactable
exposed surfaces of the poultry organs, effect a washing of the
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surfaces and thus contact substantially all colony forming units
on the surface of the organs. The contact time is sufficient to
allow upon drying, the deposition of an even layer of trialkali
metal orthophosphate on the exposed surfaces of the organs to
5 prevent or retard further bacterial growth.
Immediately after treatment, the organs can be processed following
normal processing conditions such as draining and chilling. They
may then be ultimately repackaged with the re~;n~er of the
o carcass.
While it is possible to treat the poultry organs at any point in
the process and at any temperature and time which does not harm
the product, one or more treatments with the aIkali metal
15 orthophosphate during processing are possible and often desirable.
Any treatment temperature from 0 to 70C for process times of
several seconds to hours depending on the temperature is feasible.
Particularly good results are obtained by first applying a
20 treatment solution on all portions of the poultry organs, allowing
the treatment solution to remain on the organs for up to one
minute, and then rinsing with water for up to another minute.
While the present invention is primarily directed at reducing
25 salmonella contamination of the poultry organs, it is also
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intended to include all aerobic bacterial growth which is affected
by the stated trialkali metal orthophosphates. In addition to
salmonella, other bacteria such as E. coli, campylobacter,
eneterobacetericeae, listeria and the like which are measured by
5 total plate count are significantly reduced.
Affected bacterial species can be easily determined by one of
ordinary skill and thus all such bacterla as are affected are
considered included in the invention.
The present invention will be illustrated in the Example which
follows.
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F~X~MPT .~
Turkey livers, hearts and gizzards are taken directly from the
evisceration line of a poultry processing plant prior to chilling
and are treated with either water (control samples) or a 14~
trisodium phosphate orthophosphate dodecahydrate treatment
solution (invention samples). Treatment with the 14~ trisodium
phosphate orthophosphate dodecahydrate treatment solution occurs
by either dipping the organs into a bath containing the treatment
o solution (TSP Dip) for a defined period of time or spraying the
organs with the treatment solution from nozzles using the
apparatus shown in the Figure while the organs free fall through
the apparatus (TSP Spray). When using the TSP Spray method, the
pipe used is made of polyvinyl chloride, has a height of six feet,
has a diameter of six inches and has nine nozzles mointed every
six inches along the interior of the pipe in a spiral
configuration. The inventive samples are then allowed to drain
for a period of either five or fifteen seconds. After draining,
each sample is rinsed with 500 ml of tap water. The following
treatment profiles are utilized for each type of turkey organ:
(A) Rinse with 500 ml of ambient temperature tap water
(Control)
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(B) TSP Spray followed by a 5 second drain followed by
rinsing with 500 ml of ambient tap water
(C) TSP Spray followed by a 15 second drain followed by
s rinsing with 500 ml of ambient tap water
(D) 5 second TSP Dip followed by a 5 second drain followed by
rinsing with 500 ml of ambient tap water
o (E) 10 second TSP Dip followed by a 15 second drain followed
by rinsing with 500 ml of ambient tap water
Each treatment is replicated 5 times for each type of organ to
provide 75 samples for evaluation. All 75 samples are evaluated
for Aeorbic Plate Count (APC), Enterobacteriaceae and E. Coli
enumeration. The averages for each type of organ are shown in
Tables 1-3, while the raw data for each sample are shown in Table
4-6.
TART.T~ 1
Treated Pre-Chill Turkey Livers
CFU/g Averages (n=5)
25 Treatment APC T~nt~robacteriaceae E. coli
2153837
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EXPRESS MAIL #IB594347853
A 3.0 x 10 1.4 x 101 1.0 x 10
B 1.6 x 101 12.0 x 10 1.0 x 10
S C 2.0 x 101 1.0 x 101 1.0 x
D 2.8 x lol 2.2 x 10 1.0 x 10
E 1.2 X 101 1.0 x 10 1.0 x 10
TART.R 2
Treated Pre-Chill Turkey Hearts
CFU/g Averages (n=5)
~:s~u~el~ APC EntProbacteriaceae R. coli
A 3.2 x 10 1.0 x 10 1.0 x 10
B 1.2 x lol 1.0 x 101 1.0 x 10
C 1.O X 101 1.O X 101 1.O X 10
D 1.8 x lol 1.0 x 101 1.0 x
E 1.2 X 101 1.0 x 10 1.0 x 10
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EXPRESS MAIL #IB594347853
TART.R 3
Treated Pre-Chill Turkey Gizzards
CFU/g Averages (n=S)
~:9.~ APC Ent~robact~riaceae R, coli
A 9.2 x 102 1 . 0 X 10 1 . 0 X 10
B 2.3 x 102 1. 2 x 101 1.0 x
C 3.6 x 102 1.0 x 101 1.0 x 10
D 2.4 x 102 2.8 x 101 2.8 x 10
E 1.0 X 10 1.0 x 101 1.0 x
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EXPRESS MAIL #IB594347853
T~Rr.~ 4
TREATED PRE-CHILL TURKEY LIVERS
CFU/g
Treatment Aerobic Plate Collnt Ent~r~h~teriaceae E_
~Li
A 6.0 X 1011.0 X lol < 1.0
10 X 101
4 . o x lolc 1 . o x lol ~ 1 . o
X lol
< 1.0 X 101 < 1.0 X 101 < 1.0
X lol
7.0 X 101 3.0 X 101 < 1.0
X lol
< 1.0 X 101 < 1.0 X 101 < 1.0
X lol
B < 1.0 X 10< 1.0 X 10 < 1.0
X lol
< 1.0 X 1012.0 X 101 < 1.0
X lol
2.0 X 1ol< 1.0 X 101 < 1.0
25 X 101
3.0 X 1011.0 X 101 < 1.0
X lol
< 1.O X 101 < 1.O X 101 < 1.O
X
28
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EXPRESS MAIL #IB594347853
c 2 . o x lolc 1. o x lol ~ 1 . o
X 101
~ 1 . O X 101~ 1 . O X 101 ~ 1 . O
X lol
1 . o x lol~ 1 . o x lol ~ 1 . o
X lol
5 . o x lol~ 1 . o x lol ~ 1 . o
X lol
< 1 . O X 101 ~ 1 . O X 101 < 1. 0
X 101
D 4.0 X 101 < 1.0 X 10 < 1.0
X lol
< 1.O X 101 < 1.O X 101 < 1.O
15 x lol
1 . O X 101 1 . O X 101 < 1 . O
X lol
7 . o x lol 7 . o x lol < 1 . o
X lol
< 1 . o x lol < 1 . o x lol < 1 . o
X lol
E 2 . o x lol < 1. o x lol < 1. o
X lol
< 1 . o x lol < 1 . o x lol < 1 . o
X lol
< 1 . O X 101 < 1 . O X 101 < 1 . O
X 101
< 1 . O X 101 , < 1 . O X 101 < 1 . O
30 x lol
29
21~3837
EXPRESS MAIL #IB594347853
1.0 X 101 ~ 1.0 X 101 ~ 1.0
X lol
TZ~RT.T.~ 5
TREATED PRE - CHILL TURKEY EI13ARTS
CFU/g
Treatment A~r~hl c Plate Colmt ~ntf~robacteriaceae
F:. Coli
A 1.0 X 10 ~ 1.0 X 10 ~ 1.0 X
lol
1 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol
3 . 0 X 10l ~ 1 . 0 X 10l ~ 1 . 0 X
lol
6 . 0 X 10l ~ 3 . 0 X 10l ~ 1 . 0 X
10l
5.0 X 101 ~ 1.0 X 101 ~: 1.0 X
lol
B ~ 1. 0 X 10 < 1. 0 X 10 < 1. 0 X 10
< 1 . 0 X 10l < 2 . 0 X 10l < 1 . 0 X
lol
< 1 . O X 101 < 1 . O X 101 < 1 . O X
lol
~ 1.0 X 101 ~ 1.0 X 101 ~ 1.0 X
30 10l
21$3837
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EXPRESS MAIL #IB594347853
2 . o x lol < 1 . o x lol < 1 . o x
0l
C < 1 . O X 101 < 1 . O X 101 < 1 . O X
5101
1 . O X 101 < 1 . O X 101 < 1 . O X
01
< 1.0 X 101 < 1.O X 101 < 1.O X
lol 1 . O X 101 < 1 . O X 101 <
1. 0 X 101
1.0 X 101 < 1.0 X 101 < 1.0 X
lol
D < 1.0 X 10 < 1.0 X 101 < 1.0 X
15101
2 . o x lol < 1 . o x lol < 1 . o x
lol
< 1 . O X 101 < 1 . O X 101 < 1 . O X
lol
4 . o x lol < 1 . o x lol < 1 . o x
. o X 101 < 1 . O X 101 <
1.0 X 101
E < 1.0 X 10 < 1.0 X 10 < 1.0 X
25101
2 . O X 101 < 1 . O X 101 < 1 . O X
lol
1.O X 101 ~ 1.O X 101 < 1.O X
< 1.O X 101 < 1.O X 101 <
30 1 . o x lol
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EXPRESS MAIL #IB594347853
< 1.0 X 10l < 1.0 X 101 < 1.0 X
lol
T~RT.R 6
TREATED PRE-CHILL luKKEY GIZZARDS
CElJ/g
10 Treat~nt A~robic Plate Connt Rnt~robact~riaceae
E. Coli
A 9.0 X lo21.0 X lo1 1.0 X
lol
3.9 x lo2l.o x lol < l.o x
lol
1 . 4 x 1021 . o x lol < 1 . o x
lol
3.0 X 1031.0 X 1o1 < 1.0 X
1o1
1.5 X 1o2< 1.0 X 1o1 < 1.0 X
lol
B 1.9 X 10< 1.0 X lo1 < 1.0 X
1o1
3.0 X 102< 1.0 X 101 < 1.0 X
lol
1.0 X 102< 1.0 X 101 < 1.0 X
lol
2ls3837
EXPRESS ~IL #IB594347853
3.6 x lo2 < l.o x lol < l.o x
lol
1.9 x lo2 2.0 x lol < l.o x
lol
C 1 . 1 X 102 < 1 . O X 10l < 1 . O X 101
2.7 x lo2 < l.o x lol < l.o x
lol
1.2 x 103 < l.o x lol < l.o x
10101
1 . 1 X 102 < 1 . O X 101 < 1 . O X
lol
1.2 x lo2 < l.o x lol < l.o x
lol
D 1. 2 X 102 < 1. 0 X 101 < 1. 0 X
lol
1.0 X 102 1.0 X 101 < 1.0 X
lol
1.3 x lo2 l.o x lol < l.o x
lol
2.1 x lo2 < l.o x lol < l.o x
lol
6.5 X lo2 l.o x lo2 l.o X
lo2
E 1.5 x lo2 < l.o x lo < l.o x
lol
1.3 x lo2 . < l.o x lol < l.o x
lol
2I53837
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EXPRESS MAIL #IB594347853
6 . 0 X 10l c 1 . 0 X 101 < 1 . 0 X
lol
9 . O X 101 ~ 1 . O X 101 < 1 . O X
lol
8.0 X 101 c 1.0 X 101 c 1.0 X
lol
The data show that the organs are generally clean, having much
o reduced bacterial counts as compared to control poultry carcasses.
Nonetheless, the APC of the Control Gizzards, having a count of
9.2 x 102, is reduced to 1 x 102 when using treatment E (10 sec TSP
Dip/15 sec rinse). E. coli and Enterobacetiaceae counts are below
2.0 x lol for gizzards and 2.2 x lol for livers and hearts. The
15 APC for livers and hearts is below 3.2 x 10l. Looking to the
specific sample data (Tables 4-6) it is shown that the trisodium
orthophosphate treatment ls generally effective in reducing
pathogens on poultry organs. This is particularly a concern as
bacterial counts on the organs can increase if care is not taken
20 during evisceration or cross contamination by contact with other
contaminated parts between the processes of evisceration and
packaging.
Having described the invention in detail and by reference to the
25 preferred embodiments thereof, it will be apparent that
34
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modifications and variations are possible without departing from
the scope of the appended claims.
