Method of disinfecting a foodstuff using gaseous ozone

• US 6,066,348 A
• Filed: 09/23/1998
• Issued: 05/23/2000
• Est. Priority Date: 09/23/1998
• Status: Expired due to Fees

• Current Assignee: American Air Liquide Incorporated (L'Air Liquide SA)
• Original Assignee: American Air Liquide Incorporated (L'Air Liquide SA)
• Inventors: Steiner, Edward F., Yuan, James T. C.
• Primary Examiner(s): BHAT, NINA NMN
• Application Number:
  US09/159,095
• Time in Patent Office: 608 Days
• Field of Search: 422/24, 422/28, 422/40, 422/186.07, 422/292, 426/234, 426/248, 426/235, 426/236, 426/326, 426/335, 426/320
• US Class Current: 426/236
• CPC Class Codes: A21D 15/00 Preserving finished , partly finished or par-baked bakery products; Improving refreshing A21D17/00
• CPC Class Codes: A23L 2/44 by adding preservatives
• CPC Class Codes: A23L 3/3409 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 3/3445 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
• CPC Class Codes: A23L 7/109 Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/117 Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152

Abstract

The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

Claims

1. A method of disinfecting a foodstuff using a gaseous mixture comprising an effective amount of ozone, which comprises contacting the foodstuff with the gaseous mixture at a temperature of about 0°

C. to 10°

C., and wherein said foodstuff is contacted with said gaseous mixture for a time sufficient to substantially disinfect the foodstuff.

2. The method of claim 1, wherein said gaseous mixture containing ozone is introduced as a continuous gaseous stream in a food processing apparatus containing the foodstuff.

3. The method of claim 2, wherein said gaseous stream comprises from 0.1 ppm to 15% by wt. of ozone, and is in contact with said foodstuff for from 1 sec. to 10 hrs.

4. The method of claim 3, wherein said gaseous stream has a flowrate of 0.001 to 100 l/s.

5. The method of claim 1, wherein said foodstuff is subjected to a batch treatment with said gaseous mixture containing ozone.

6. The method of claim 5, wherein said gaseous mixture in said batch treatment comprises from 0.1 ppm to 15% by wt. of ozone, and is in contact with said foodstuff for from 1 sec. to 10 hrs.

7. The method of claim 1, wherein said foodstuff is subjected to treatment with said gaseous mixture containing ozone under pressure.

8. The method of claim 7, wherein said gaseous mixture is at a pressure of from 0.1 to 20 bar.

9. The method of claim 1, which further comprises subjecting said foodstuff to vacuum treatment in order to remove residual air therefrom prior to said treatment with said gaseous mixture containing ozone.

10. The method of claim 9, wherein said vacuum treatment comprises subjecting said foodstuff to a reduced pressure of from about 0.1 to 30 in Hg from about 1 sec to about 24 hrs.

11. The method of claim 9, in which not more than one vacuum step is employed.

12. The method of claim 1, wherein said gaseous mixture containing ozone is generated by feeding oxygen, air or a mixture of oxygen and air to an ozone generator prior to treating said foodstuff.

13. The method of claim 1, wherein said gaseous mixture containing ozone further contains an inert gas selected from the group consisting of nitrogen, carbon dioxide, argon, krypton, xenon and neon.

14. The method of claim 13, wherein said inert gas further contained in said gaseous mixture is selected from the group consisting of nitrogen and carbon dioxide.

15. The method of claim 1, wherein said foodstuff is selected from the group consisting of grains, meat, poultry, seafood, bread, cereal, pasta, juices, fruit, vegetables, snack products.

16. The method of claim 1, wherein said gaseous mixture contains from about 0.1 ppm to about 15% by wt. of ozone based upon the total weight of the gaseous mixture.

17. The method of claim 1, wherein said foodstuff is contacted with said gaseous mixture containing ozone for at least 1 sec.

18. The method of claim 1, wherein said foodstuff is contacted with said gaseous mixture containing ozone for from about 1 sec to about 10 hrs.

19. The method of claim 1, wherein said foodstuff is a dry foodstuff.

20. The method of claim 1, wherein said foodstuff is an intermediate-moisture foodstuff.

21. The method of claim 1, wherein said foodstuff is disinfected for bacteria causing food-borne illness in a mammal.

22. The method of claim 1, which is conducted without ultra-violet radiation.

23. A method of disinfecting a foodstuff against bacteria causing food-borne illness using a gaseous mixture comprising an effective amount of ozone, which comprises contacting the foodstuff with the gaseous mixture at a temperature of about 0°

C. to 10°

C., and wherein the foodstuff is contacted with said gaseous mixture for a time sufficient to substantially disinfect the foodstuff.

24. The method of claim 23, wherein said bacteria is selected from the group consisting of bacteria producing a toxin, an enzyme or both, as a mechanism of pathogenicity.

25. The method of claim 23, wherein said bacteria is selected from the group consisting of Staphylococcus aureus, Streptococcus facialis, Clostridium botulinum, Clostridium perfringeus and Escherichia coli 0157:

H7.

26. The method of claim 23, wherein said foodstuff is ground beef.

27. The method of claim 23, wherein said gaseous mixture further contains an inert gas selected from the group consisting of nitrogen, carbon dioxide, argon, krypton, xenon, and neon.

28. The method of claim 27, wherein said inert gas further contained in said gaseous mixture is selected from the group consisting of nitrogen and carbon dioxide.

29. A method of disinfecting a foodstuff against fungi and preventing mycotoxicosis using a gaseous mixture comprising an effective amount of ozone, which comprises contacting the foodstuff with the gaseous mixture at a temperature of about 0°

C. to 10°

C., and wherein the foodstuff is contacted with said gaseous mixture for a time sufficient to substantially disinfect the foodstuff.

30. The method of claim 29, wherein said fungi is selected from the group consisting of fungi producing aflatoxin, ochratoxin A, and ochratoxin B.

31. The method of claim 29, wherein said fungi is selected from the group consisting of Aspergillus flavus, Aspergillus ochraceus, Penicillium toxicarium, and Fusarium graminearum.

32. The method of claim 29, wherein said foodstuff is selected from the group consisting of grains and nuts.

33. The method of claim 32, wherein said nuts are selected from the group consisting of peanuts and Brazil nuts.

34. The method of claim 32, wherein said grains are selected from the group consisting of cereal grains.

35. The method of claim 32, which is conducted without ultra-violet radiation.

36. The method of claim 29, which is conducted on-site where said foodstuff is either prepared or processed for distribution or both.

37. The method of claim 29, wherein said gaseous mixture further contains an inert gas selected from the group consisting of nitrogen, carbon dioxide, argon, krypton, xenon, and neon.

38. The method of claim 37, wherein said inert gas further contained in said gaseous mixture is selected from the group consisting of nitrogen and carbon dioxide.