NO325462B1 - Fremgangsmate og apparat for a hindre fremkallelse av sykdommer ved produksjon av oppskaret mat - Google Patents

Fremgangsmate og apparat for a hindre fremkallelse av sykdommer ved produksjon av oppskaret mat Download PDF

Info

Publication number: NO325462B1
Authority: NO; Norway
Prior art keywords: food; piece; preparation; cut; sprayed
Prior art date: 2001-01-18

Application number

NO20033248A

Other languages

English (en)

Norwegian (no)

Other versions

NO20033248L (no

NO20033248D0 (no

Inventor

Anette Granly Koch

Lotte Lammert

Tomas Jacobsen

Original Assignee

Chr Hansen As

Priority date (The priority date 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 date listed.)

2001-01-18

Filing date

2003-07-17

Publication date

2008-05-05

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8160056&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO325462(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2003-07-17 Application filed by Chr Hansen As filed Critical Chr Hansen As

2003-07-17 Publication of NO20033248D0 publication Critical patent/NO20033248D0/no

2003-09-16 Publication of NO20033248L publication Critical patent/NO20033248L/no

2008-05-05 Publication of NO325462B1 publication Critical patent/NO325462B1/no

Links

235000013305 food Nutrition 0.000 title claims abstract description 46
238000011161 development Methods 0.000 title claims abstract description 9
238000004519 manufacturing process Methods 0.000 title claims abstract description 8
238000000034 method Methods 0.000 title claims description 21
201000010099 disease Diseases 0.000 title claims description 7
208000037265 diseases, disorders, signs and symptoms Diseases 0.000 title claims description 7
238000002360 preparation method Methods 0.000 claims abstract description 35
244000052769 pathogen Species 0.000 claims abstract description 25
238000005520 cutting process Methods 0.000 claims abstract description 19
241000186781 Listeria Species 0.000 claims abstract description 13
230000001580 bacterial effect Effects 0.000 claims description 15
241000894006 Bacteria Species 0.000 claims description 7
239000011261 inert gas Substances 0.000 claims description 4
238000005507 spraying Methods 0.000 claims description 2
230000001717 pathogenic effect Effects 0.000 abstract description 5
230000002401 inhibitory effect Effects 0.000 abstract 2
210000004602 germ cell Anatomy 0.000 abstract 1
230000003252 repetitive effect Effects 0.000 abstract 1
235000013580 sausages Nutrition 0.000 description 24
239000000243 solution Substances 0.000 description 18
241000186779 Listeria monocytogenes Species 0.000 description 15
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
210000004027 cell Anatomy 0.000 description 10
230000000694 effects Effects 0.000 description 10
241000192003 Leuconostoc carnosum Species 0.000 description 8
238000003860 storage Methods 0.000 description 7
244000052616 bacterial pathogen Species 0.000 description 6
239000003595 mist Substances 0.000 description 6
239000011780 sodium chloride Substances 0.000 description 5
235000013372 meat Nutrition 0.000 description 4
230000002906 microbiologic effect Effects 0.000 description 4
239000007921 spray Substances 0.000 description 4
238000012360 testing method Methods 0.000 description 4
238000009932 biopreservation Methods 0.000 description 3
238000010276 construction Methods 0.000 description 3
238000011081 inoculation Methods 0.000 description 3
238000004659 sterilization and disinfection Methods 0.000 description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
238000011109 contamination Methods 0.000 description 2
238000002474 experimental method Methods 0.000 description 2
238000010438 heat treatment Methods 0.000 description 2
235000013622 meat product Nutrition 0.000 description 2
239000000203 mixture Substances 0.000 description 2
229920001817 Agar Polymers 0.000 description 1
108010062877 Bacteriocins Proteins 0.000 description 1
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
229910019142 PO4 Inorganic materials 0.000 description 1
239000001888 Peptone Substances 0.000 description 1
108010080698 Peptones Proteins 0.000 description 1
239000004793 Polystyrene Substances 0.000 description 1
239000008272 agar Substances 0.000 description 1
238000004458 analytical method Methods 0.000 description 1
238000003556 assay Methods 0.000 description 1
230000009286 beneficial effect Effects 0.000 description 1
239000000969 carrier Substances 0.000 description 1
229940071162 caseinate Drugs 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
238000004140 cleaning Methods 0.000 description 1
238000010411 cooking Methods 0.000 description 1
238000007865 diluting Methods 0.000 description 1
238000002224 dissection Methods 0.000 description 1
239000011888 foil Substances 0.000 description 1
230000009422 growth inhibiting effect Effects 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
230000005764 inhibitory process Effects 0.000 description 1
230000007774 longterm Effects 0.000 description 1
239000000463 material Substances 0.000 description 1
235000019690 meat sausages Nutrition 0.000 description 1
210000001616 monocyte Anatomy 0.000 description 1
238000012856 packing Methods 0.000 description 1
235000019319 peptone Nutrition 0.000 description 1
NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
239000010452 phosphate Substances 0.000 description 1
229920002223 polystyrene Polymers 0.000 description 1
235000015277 pork Nutrition 0.000 description 1
229920001592 potato starch Polymers 0.000 description 1
238000004886 process control Methods 0.000 description 1
108090000623 proteins and genes Proteins 0.000 description 1
150000003839 salts Chemical class 0.000 description 1
238000012546 transfer Methods 0.000 description 1
238000009461 vacuum packaging Methods 0.000 description 1
239000012224 working solution Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Microbiology (AREA)
Food Science & Technology (AREA)
General Chemical & Material Sciences (AREA)
Chemical Kinetics & Catalysis (AREA)
Polymers & Plastics (AREA)
Wood Science & Technology (AREA)
Zoology (AREA)
Nutrition Science (AREA)
Health & Medical Sciences (AREA)
Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Meat, Egg Or Seafood Products (AREA)
General Preparation And Processing Of Foods (AREA)
Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Food-Manufacturing Devices (AREA)
Storage Of Fruits Or Vegetables (AREA)
Apparatus For Disinfection Or Sterilisation (AREA)

NO20033248A 2001-01-18 2003-07-17 Fremgangsmate og apparat for a hindre fremkallelse av sykdommer ved produksjon av oppskaret mat NO325462B1 (no)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
DK200100094A DK174676B1 (da)	2001-01-18	2001-01-18	Fremgangsmåde og anlæg til fremstilling af skiveskårne fødevarer
PCT/DK2002/000039 WO2002056694A1 (en)	2001-01-18	2002-01-18	A method and an apparatus for inhibiting of pathogens when producing sliced food

Publications (3)

Publication Number	Publication Date
NO20033248D0 NO20033248D0 (no)	2003-07-17
NO20033248L NO20033248L (no)	2003-09-16
NO325462B1 true NO325462B1 (no)	2008-05-05

Family

ID=8160056

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
NO20033248A NO325462B1 (no)	2001-01-18	2003-07-17	Fremgangsmate og apparat for a hindre fremkallelse av sykdommer ved produksjon av oppskaret mat

Country Status (18)

Country	Link
US (1)	US20040101604A1 (da)
EP (1)	EP1353562B1 (da)
JP (2)	JP2004522436A (da)
CN (1)	CN1256884C (da)
AT (1)	ATE334596T1 (da)
AU (1)	AU2002224760B2 (da)
BR (1)	BR0206577A (da)
CA (1)	CA2432435A1 (da)
DE (1)	DE60213558T2 (da)
DK (1)	DK174676B1 (da)
ES (1)	ES2272688T3 (da)
MX (1)	MXPA03006293A (da)
NO (1)	NO325462B1 (da)
NZ (1)	NZ527562A (da)
PL (1)	PL202611B1 (da)
RU (1)	RU2287937C2 (da)
UA (1)	UA73642C2 (da)
WO (1)	WO2002056694A1 (da)

Families Citing this family (13)

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DE60329120D1 (de)	2002-11-25	2009-10-15	Univ Georgia	Zusammensetzung und verfahren zurhemmung von mikroorganismen
US20060219069A1 (en) *	2005-04-05	2006-10-05	Kraft Foods Holdings, Inc.	Food product slicing apparatus and method
ES2338734B1 (es) *	2008-02-12	2011-02-10	Mangra, S.A.	Procedimiento de envasado de un producto carnico cocido o curado y maquina para llevar a cabo dicho procedimiento.
US8722123B2 (en)	2008-05-22	2014-05-13	University Of Georgia Research Foundation, Inc.	Antimicrobial composition and use as food treatment
US8383177B2 (en) *	2008-08-08	2013-02-26	Stella & Chewys, LLC	Method and system for reducing pathogens
NZ592697A (en) *	2008-11-05	2013-05-31	Spraying Systems Co	System for preparing packages of sliced food which uses spray to minimise bacterial contamination
US9032699B2 (en) *	2008-11-05	2015-05-19	Spraying Systems Co.	Pathogen reduction system for the preparation of food products
WO2010136405A1 (en) *	2009-05-26	2010-12-02	Laboratorios Miret, S.A.	Novel method for the treatment of food products
EP2578088A1 (en) *	2011-10-06	2013-04-10	Nestec S.A.	Edible web comprising microorganisms
CN105338819A (zh)	2013-06-27	2016-02-17	星巴克公司，贸易用名星巴克咖啡公司	用于饮料和其他食品的生物保存方法
CN105619487A (zh) *	2014-10-29	2016-06-01	重庆念记食品有限公司	液压旋刀式鲜肉分解装置
KR102477225B1 (ko) *	2020-11-17	2022-12-14	와이팜영농조합법인	과일 갈변 방지장치
KR102500354B1 (ko) *	2022-08-09	2023-02-17	농업회사법인 과일드림 주식회사	조각 사과의 제조방법

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US2902369A (en) *	1956-09-12	1959-09-01	Griffith Laboratories	Meat-curing process
US3149554A (en) *	1963-02-27	1964-09-22	Frigidmeats Inc	Tenderizing machine
US3837045A (en) *	1973-01-17	1974-09-24	Campbell Soup Co	Process and apparatus for eviscerating poultry
US3934044A (en) *	1974-12-06	1976-01-20	Swift And Company Limited	Reducing levels of surface contamination on meat
US4313963A (en) *	1980-08-19	1982-02-02	Beatrice Foods Co.	Method for tenderizing cut meat portions
US4534085A (en) *	1983-04-21	1985-08-13	Stewart Thomas M	Fish filleting system
US4817479A (en) *	1984-12-17	1989-04-04	Perrine Paul M	Slicing apparatus and process for producing a cooked, sliced meat product
CA1283803C (en) *	1985-06-03	1991-05-07	Foodbrands America, Inc.	Process for prepacking fresh meat
US5573797A (en) *	1989-02-21	1996-11-12	Viskase Corporation	Film and method for surface treatment of foodstuffs with antimicrobial compositions
US4867994A (en) *	1989-12-17	1989-09-19	Perrine Paul M	Process for producing a cooked, sliced meat product
US5425308A (en) *	1994-02-02	1995-06-20	Recot, Inc.	Apparatus and method for slicing potatoes and washing or coating potato slices
US5514403A (en) *	1994-10-04	1996-05-07	Webb; Neil B.	Method of substantially reducing hazardous pathogens on the surface of food products
DK0762837T3 (da) *	1995-03-31	2002-06-10	Schuer Joerg Peter Prof	Fremgangsmåde til forbedring af holdbarheden og stabilisering af produkter, der kan fordærves af mikroorganismer
DK173217B1 (da) *	1997-07-10	2000-04-10	Slagterlernes Forskninginstitut	Anvendeise af en leuconostoc carnosum-bakteriestamme og et vakuum-eller gaspakket koedprodukt
US6063425A (en) *	1997-10-09	2000-05-16	Alcide Corporation	Method for optimizing the efficacy of chlorous acid disinfecting sprays for poultry and other meats
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DE19917715A1 (de) *	1999-04-09	2000-10-19	Danisco A S Kopenhagen Koebenh	Neuartige Schutzkulturen und deren Verwendung bei der Konservierung von Lebensmitteln
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2001
- 2001-01-18 DK DK200100094A patent/DK174676B1/da not_active IP Right Cessation
2002
- 2002-01-18 RU RU2003125276/13A patent/RU2287937C2/ru not_active IP Right Cessation
- 2002-01-18 BR BR0206577-0A patent/BR0206577A/pt not_active Withdrawn
- 2002-01-18 DE DE60213558T patent/DE60213558T2/de not_active Revoked
- 2002-01-18 US US10/466,626 patent/US20040101604A1/en not_active Abandoned
- 2002-01-18 EP EP02715380A patent/EP1353562B1/en not_active Revoked
- 2002-01-18 WO PCT/DK2002/000039 patent/WO2002056694A1/en active IP Right Grant
- 2002-01-18 JP JP2002557213A patent/JP2004522436A/ja not_active Withdrawn
- 2002-01-18 CN CNB028038118A patent/CN1256884C/zh not_active Expired - Fee Related
- 2002-01-18 AT AT02715380T patent/ATE334596T1/de not_active IP Right Cessation
- 2002-01-18 AU AU2002224760A patent/AU2002224760B2/en not_active Ceased
- 2002-01-18 UA UA2003087770A patent/UA73642C2/uk unknown
- 2002-01-18 ES ES02715380T patent/ES2272688T3/es not_active Expired - Lifetime
- 2002-01-18 CA CA002432435A patent/CA2432435A1/en not_active Abandoned
- 2002-01-18 PL PL361658A patent/PL202611B1/pl not_active IP Right Cessation
- 2002-01-18 NZ NZ527562A patent/NZ527562A/en unknown
- 2002-01-18 MX MXPA03006293A patent/MXPA03006293A/es active IP Right Grant
2003
- 2003-07-17 NO NO20033248A patent/NO325462B1/no not_active IP Right Cessation
2008
- 2008-12-17 JP JP2008321103A patent/JP2009065983A/ja active Pending

Also Published As

Publication number	Publication date
MXPA03006293A (es)	2005-02-14
EP1353562B1 (en)	2006-08-02
AU2002224760B2 (en)	2007-01-11
ES2272688T3 (es)	2007-05-01
DK174676B1 (da)	2003-08-25
BR0206577A (pt)	2003-12-16
EP1353562A1 (en)	2003-10-22
PL202611B1 (pl)	2009-07-31
WO2002056694A1 (en)	2002-07-25
NO20033248L (no)	2003-09-16
NZ527562A (en)	2005-02-25
ATE334596T1 (de)	2006-08-15
JP2004522436A (ja)	2004-07-29
CN1256884C (zh)	2006-05-24
UA73642C2 (en)	2005-08-15
DK200100094A (da)	2002-07-19
RU2003125276A (ru)	2005-02-10
CN1486139A (zh)	2004-03-31
PL361658A1 (en)	2004-10-04
DE60213558T2 (de)	2007-08-09
RU2287937C2 (ru)	2006-11-27
DE60213558D1 (de)	2006-09-14
CA2432435A1 (en)	2002-07-25
NO20033248D0 (no)	2003-07-17
US20040101604A1 (en)	2004-05-27
JP2009065983A (ja)	2009-04-02

Legal Events

Date	Code	Title	Description
2010-08-23	MM1K	Lapsed by not paying the annual fees

Publication	Publication Date	Title
JP2009065983A (ja)	2009-04-02	スライスされた食品の製造時に病原菌を抑制する方法及び装置
AU2010298070B2 (en)	2014-07-24	High pressure pasteurizing of frozen ground meats
Ingham et al.	2004	Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking
KR20120078723A (ko)	2012-07-10	세절육을 고압 저온 살균하는 방법
AU2002224760A1 (en)	2003-02-13	A method and an apparatus for inhibiting of pathogens when producing sliced food
Simunovic et al.	1985	Potential for growth of nonproteolytic types of Clostridium botulinum in pasteurized restructured meat products: a review
Farber et al.	2007	Incidence and behavior of Listeria monocytogenes in meat products
Prasai et al.	1992	Microbiological effects of acid decontamination of pork carcasses at various locations in processing
Metaxopoulos et al.	2003	Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products
RICE et al.	1982	Inhibition of Salmonella by sodium nitrite and potassium sorbate in frankfurters
Michaelsen et al.	2006	Effects of microbial inhibitors and modified atmosphere packaging on growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on quality attributes of injected pork chops and sliced cured ham
Shafit et al.	2010	Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system
Sandrou et al.	1999	Implementation of hazard analysis critical control point in the meat and poultry industry
Farkas et al.	2005	Improvement of the microbiological safety of two chilled semi-prepared meals by gamma irradiation
Hajmeer	2001	Evaluation of the antimicrobial effect of sodium chloride on Escherichia coli O157: H7 and Staphylococcus aureus in a laboratory medium and on beef briskets with investigation of the koshering process
Sofos et al.	1995	Potential for growth and inhibition ofListeria monocytogenes in meat and poultry products
Pugsley	2020	Use of Ultra-Violet (UV) Light to Increase the Shelf Life of Raw Diced Beef
Roca	2022	Investigating Strategies to Control Salmonella in Raw Broiler Meat
DK162684B (da)	1991-12-02	Fremgangsmaade til behandling og emballering af frisk koed
Bolder et al.	1991	Influence of modified atmosphere packaging (MAP) of air and water chilled broiler parts on the survival and growth of Listeria monocytogenes and competitive pseudomonads
Belles	2002	Post-processing Pasteurization of Packaged Frankfurters for Control of Listeria monocytogenes
Shafit et al.	2007	Effects of sodium lactate and/or potassium lactate on the microbial and sensory quality of beef frankfurter
NISSEN et al.	2008	Control of VTEC in the meat industry
Dawson et al.	2006	Carbon Dioxide Injection Grinding and High Oxygen Modified Atmosphere Packaging Effects on Ground Turkey Meat Quality
Matforsk et al.	2004	Control of VTEC in the Meat Industry