Pathogen reduction using chloramines

• US 7,767,095 B2
• Filed: 05/05/2008
• Issued: 08/03/2010
• Est. Priority Date: 07/16/2002
• Status: Active Grant

• Current Assignee: Zentox Corporation
• Original Assignee: Zentox Corporation
• Inventors: Phillips, Joe D., Jaffe, Sam M., Kim, Robert P., Axtell, Stephen P.
• Primary Examiner(s): Hruskoci; Peter A
• Application Number:
  US12/115,152
• Publication Number:
  US 20080226782A1
• Time in Patent Office: 820 Days
• Field of Search: 210/754
• US Class Current: 210/752
• CPC Class Codes: A22C 21/0061 Cleaning or disinfecting poultry
• CPC Class Codes: A23B 7/157 Inorganic compounds
• CPC Class Codes: C02F 1/50 by addition or application of a germicide or by oligodynamic treatment C02F1/4606, C02F1/467, C02F1/76 take precedence
• CPC Class Codes: C02F 1/76 with halogens or compounds of halogens C02F1/4674 takes precedence
• CPC Class Codes: C02F 1/78 with ozone C02F1/4672 takes precedence
• CPC Class Codes: C02F 2103/22 from the processing of animals, e.g. poultry, fish, or parts thereof
• CPC Class Codes: C02F 2103/32 from the food or foodstuff industry, e.g. brewery waste waters
• CPC Class Codes: C02F 2303/04 Disinfection

Abstract

A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

Claims

1. A method for reducing the level of bacterial poultry contamination resulting from the processing of poultry, wherein the processing of poultry includes the processing steps of scalding, picking, eviscerating, washing, rinsing and chilling said poultry, the method for reducing the level of bacterial poultry contamination comprising the steps of:

adding chloramines as a disinfectant to an aqueous medium used in at least one processing steps forming a disinfected aqueous medium, said chloramines comprising monochloramine; and

using said disinfected process water in at least one of said processing steps, thereby reducing the level of bacterial contamination of the poultry at each of said processing steps.

2. The method according to claim 1 wherein said chloramines are comprised of a combination of monochloramine and dichloramine.

3. The method according to claim 1 wherein said chloramines are comprised of a combination of monochloramine and dichloramine in a ratio of about 1:

0 to about 1;

1.

4. The method according to claim 3 wherein said chloramines are introduced into said aqueous medium where said aqueous medium has a desired pH range to control said ratio of monochloramine to dichloramine.

5. The method according to claim 1 wherein said chloramines are present within said aqueous medium in nominally equimolar concentrations of monochloramine, dichloramine and free chlorine.

6. The method according to claim 1 wherein said disinfected aqueous medium contains residual mono chloramine.

7. The method according to claim 1 wherein disinfection of the aqueous medium is to accomplish pathogen control.

8. The method according to claim 1 where in disinfection of the aqueous medium is to accomplish preservation of the useful life of the poultry.

9. A method for processing poultry using a process for disinfecting a recyclable aqueous medium including bacterial contamination, said process for disinfecting comprising the steps of:

recovering at least a portion of the aqueous medium from a processing step;

filtering said recovered aqueous medium to remove particulate matter;

disinfecting said aqueous medium with ozone;

introducing chloramines to said aqueous medium, said chloramines comprising monochloroamine; and

reusing said recovered, filtered, disinfected and chloraminated aqueous medium in a poultry processing step.

10. The method according to claim 9 further comprising a step of controlling the pH level of said disinfected aqueous medium.

11. The method according to claim 9 wherein said chloramines are comprised of a combination of monochloramine and dichloramine.

12. The method according to claim 9 wherein said chloramines are comprised of a combination of monochloramine and dichloramine in a ratio of about 1:

0 to about 1;

1.

13. The method according to claim 12 wherein said chloramines are introduced into said aqueous medium where said aqueous medium has a desired pH range to control said ratio of monochloramine to dichloramine.

14. The method according to claim 9 wherein said chloramines are present within said aqueous medium in nominally equimolar concentrations of monochloramine, dichloramine and free chlorine.

15. The method according to claim 9 wherein said disinfected aqueous medium contains residual monochloramine.

16. The method according to claim 9 wherein said disinfected aqueous medium is used to accomplish pathogen control.

17. The method according to claim 9 wherein said disinfected aqueous medium is used to accomplish preservation of the useful life of the poultry.

18. A method for reducing the level of bacterial poultry contamination resulting from the processing of poultry, wherein the processing of said poultry includes the steps of scalder, picker, post-pick, washer, rinsing and chilling, the method comprising the steps of:

recovering water used during at least one of said poultry processing steps;

treating said recovered water with chloramines, said chloramines comprising monochloroamine and controlling the pH of said recovered water to reduce bacteria therein; and

reintroducing said treated recovered water into at least one processing step which uses heated water, whereby the combination of said treated water and said heated water reduces the level of bacteria within said poultry.

19. The method according to claim 18 wherein said chloramines are comprised of a combination of monochloramine and dichloramine.

20. The method according to claim 18 wherein said chloramines are comprised of a combination of monochloramine and dichloramine in a ratio of about 1:

0 to about 1;

1.

21. The method according to claim 20 wherein said chloramines are introduced into said recovered water where said recovered water has a desired pH range to control said ratio of monochloramine to dichloramine.

22. The method according to claim 18 wherein said chloramines are present within said recovered water in nominally equimolar concentrations of monochloramine, dichloramine and free chlorine.

23. The method according to claim 18 wherein said treated recovered water contains residual monochloramine.

24. The method according to claim 18 wherein a primary disinfection step of the recovered process water is accomplished by the use of ozone before the introduction of chloramines.

25. The method according to claim 18 wherein chloramines are introduced for pathogen control.

26. The method according to claim 18 wherein chloramines are introduced for food preservation.

27. A process for reducing the level of bacterial poultry contamination resulting from poultry processing including the steps of scalder, picker, post-pick, washer, rinsing and chilling, the process including a water reuse and disinfection method, the water reuse method comprising the steps of:

recovering water used during at least one of said poultry processing steps;

treating said recovered water with chloramines to reduce the level of microorganisms therein, said chloramines comprising monochloramine; and

reintroducing said treated water into at least one of said poultry processing steps which uses heated water;

the disinfection method comprising steps of;

adding a chloramines to water used in said poultry processing steps forming a disinfected water, said chloramines comprising monochloramine; and

using said disinfected water in at least one of said poultry processing steps which uses heated water, whereby the combination of said reuse water, said heated water and said disinfected water in said poultry processing steps reduces the level of bacterial contamination within said poultry.

28. A method for food processing comprising the use of an aqueous medium said food processing using a process for disinfecting said aqueous medium and food stuffs, said process for disinfecting comprising the steps of:

recovering at least a portion of an aqueous medium including bacterial contamination from a processing step;

filtering said recovered aqueous medium to remove particulate matter;

treating said aqueous medium by introduction of chloramines within said aqueous medium to disinfect said aqueous medium, said chloramines comprising monochloramine; and

reusing the disinfected, filtered, and recovered aqueous medium in a processing step.

29. The method according to claim 28 wherein a primary disinfection step of the recovered process water is accomplished by use of ozone before the introduction of chloramines.

30. A method for pathogen reduction in including bacterial contamination food stuffs within food product processing comprising the steps of:

providing an aqueous medium that comes in contact with food stuffs within said food product processing treating said aqueous medium by the introduction of chloramines, said chloramines reducing pathogens including bacteria contamination within foodstuffs within said food product processing, said chloramines comprising monochloramine.

31. The method according to claim 30 wherein said chloramines are comprised of a combination of monochloramine and dichloramine.

32. The method according to claim 31 wherein said combination of monochloramine and dichloramine is in a ratio of about 1:

0 to about 1;

1.

33. The method according to claim 32 wherein said aqueous medium has selected pH range to control said ratio of monochloramine to dichloramine.

34. The method according to claim 30 wherein said chloramines are present within said aqueous medium in nominally equimolar concentrations of monochloramines, dichloramine and free chlorine.

35. The method according to claim 30 wherein said aqueous medium contains residual monochloramines.

36. The method according to claim 30 wherein disinfection of the aqueous medium and food stuffs increases preservation of food products.

37. A method for reducing the level of bacterial poultry contamination resulting from the scalder processing step or any other processing step which uses heated water, the method comprising the treatment of the heated water in the scalder or other heated processing step or make-up water that will enter the heated processing water with chloramines to reduce the level of bacteria therein, said chloramines comprising monochloramine.