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WO2003067998A1 - Procede de traitement d'un produit alimentaire - Google Patents

Procede de traitement d'un produit alimentaire Download PDF

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Publication number
WO2003067998A1
WO2003067998A1 PCT/US2003/004097 US0304097W WO03067998A1 WO 2003067998 A1 WO2003067998 A1 WO 2003067998A1 US 0304097 W US0304097 W US 0304097W WO 03067998 A1 WO03067998 A1 WO 03067998A1
Authority
WO
WIPO (PCT)
Prior art keywords
lettuce
seconds
food product
treated
container
Prior art date
Application number
PCT/US2003/004097
Other languages
English (en)
Inventor
Michael P. Doyle
Chia-Min Lin
Susan K. Mcwatters
Original Assignee
University Of Georgia Research Foundation
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.)
Filing date
Publication date
Application filed by University Of Georgia Research Foundation filed Critical University Of Georgia Research Foundation
Priority to AU2003213010A priority Critical patent/AU2003213010A1/en
Publication of WO2003067998A1 publication Critical patent/WO2003067998A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to a method of treating a food
  • Leafy green vegetables are arguably the foundation of the vegetable industry.
  • lettuces such as leaf and romaine are basic ingredients in vegetable-
  • lettuces such as prepackaged lettuce, is that these vegetables can harbor various
  • pathogens such as E. coli 0157. ⁇ 7, Listeria
  • the method includes contacting the food product with an aqueous solution containing about 2% hydrogen peroxide for a
  • a method for treating a vegetable includes contacting the vegetable with a solution containing about 2% hydrogen peroxide for a time period of about 60 seconds to about 90 seconds, wherein the aqueous solution has a temperature of about 50°C.
  • a method of treating lettuce includes (a) providing an aqueous solution which has a temperature of about 50°C and includes about 2%
  • the method includes (a) placing the lettuce in
  • FIG. 1. is a flow chart of an exemplary embodiment of the present invention.
  • FIG. 2 is a histogram of data from Rep. 1 depicting mean ratings for appearance of treated and untreated pre-cut/packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 3 is a histogram of data from Rep. 2 depicting mean ratings for appearance of treated and untreated pre-cut/packaged lettuce stored for 3, 10, and
  • FIG. 4 is a histogram of data from Rep. 1 depicting mean ratings for overall liking of treated and untreated pre-cut/packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 5 is a histogram of data from Rep. 2 depicting mean ratings for overall liking of treated and untreated pre-cut/packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 6 is a histogram of data from Rep. 1 depicting mean ratings for color of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at 5°C
  • FIG. 7 is a histogram of data from Rep. 1 depicting mean ratings for aroma of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 8 is a histogram of data from Rep. 1 depicting mean ratings for texture of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 9 is a histogram of data from Rep.- 1 depicting mean ratings for flavor of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 10 is a histogram of data from Rep. 2 depicting mean ratings for color of
  • FIG. 11 is a histogram of data from Rep. 2 depicting mean ratings for aroma of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at
  • FIG. 12 is a histogram of data from Rep. 2 depicting mean ratings for texture of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 15 days at 5°C;
  • FIG. 13 is a histogram of data from Rep. 2 depicting mean ratings for flavor of treated and untreated pre-cut/ packaged lettuce stored for 3, 10, and 1-5 days at 5°C; and
  • FIG. 14 is a representation of a container with lettuce disposed therein.
  • the food product being treated with a method of the present invention is an uncooked vegetable which has been cut into a number
  • the food product being treated with a method of the present invention is a member of the Asteraceae family, for example Asparagus lettuce, Bibb lettuce, Boston lettuce, Butterhead lettuce, Celtuce, Cos, Crisphead lettuce, Curled lettuce, Garden lettuce, Green oak-leaf lettuce, Green romaine lettuce, Head lettuce, Iceberg lettuce, Lettuce, Limestone lettuce, Lolla rossa, Loose-leaf lettuce, Perella Red, Red oak-leaf lettuce, Red romaine lettuce, Romaine lettuce, and Tango lettuce.
  • Asparagus lettuce Bibb lettuce, Boston lettuce, Butterhead lettuce, Celtuce, Cos, Crisphead lettuce, Curled lettuce, Garden lettuce, Green oak-leaf lettuce, Green romaine lettuce, Head lettuce, Iceberg lettuce, Lettuce, Limestone lettuce, Lolla rossa, Loose-leaf lettuce, Perella Red, Red oak-leaf lettuce, Red romaine lettuce, Romaine lettuce, and Tango lettuce
  • step 1 the food product is cut into a number of pieces.
  • a food product such as lettuce
  • step 14 the food product is cut or chopped into a number of pieces prior to step 14.
  • step 14 the food product is placed in contact with an aqueous
  • the food product is placed in contact with the aforementioned aqueous solution for a time period of about 60 seconds to about 90 seconds. More preferably, the food product is placed in contact with the aforementioned aqueous solution for a time period of about 60 seconds or about 90 seconds.
  • Suitable techniques for contacting the food product with the aqueous solution include bathing or immersing the food product in the aqueous solution.
  • hydrogen peroxide and a time period of about 60 seconds to about 90 seconds functions to increase the microbiological safety of a food product while preserving its sensory quality.
  • This is in contrast to other methods of treating a food product which subject a food product to other combinations of physical and/or chemical conditions that do not cooperate to effectively preserve the sensory quality of the food product while increasing its microbiological safety.
  • the present invention is particularly useful for food products, such as lettuce, which are particularly sensitive to being treated with chemicals, and thus can have their sensory quality significantly decreased as a result of being subjected to a treatment to increase their microbiological safety.
  • Another problem encountered with other methods of treating food products is that some do not kill the pathogenic bacteria present on the food product, but only function to kill nonpathogenic bacteria. This can exacerbate the microbiological safety problem by decreasing the competition faced by the pathogenic bacteria and thus allowing them to flourish to an even greater extent on the food product. Thus, decreasing the microbiological competition faced by the pathogenic bacteria can increase a consumer's risk of contracting a foodbome microbial infection.
  • the present invention ensures that pathogenic bacteria present on the food product are inactivated.
  • step 14 the food product is removed from the
  • aqueous solution in step 16 and then cooled to a temperature of about 2° C to about
  • the food product should be rinsed and/or dewatered following step 18 to substantially remove water containing H 2 O 2 from the food product.
  • lettuce 3 lbs
  • lettuce can be centrifuged for 2 minutes in a hand salad spinner at 90 rpm to substantially remove water containing H 2 O 2 therefrom.
  • FIG. 14 it is contemplated that after treating the food product with the aforementioned aqueous solution in the above described manner it can be placed into a void 20 defined by a wall 22 of a container 24.
  • lettuce 26 after being treated as described above lettuce 26 can be placed ' into void 20 defined by wall 22 of container 24.
  • wall 22 of container 24 has a gas permeability so as to maintain a moderate level of oxygen transfer from container 24.
  • containers which can be utilized in the present invention include, but are not limited to, those described in United States Patents 6,294,210 B1 , 5,840,807, 6,060,136, and 6,086,967 all of which are incorporated herein by reference.
  • the bacterial strains were cultured individually in 10 ml of tryptic soy broth (TSB, Difco Laboratories, Detroit, Ml) three successive 24-hr intervals at 37 ⁇ C. After incubation, each culture was centrifuged twice at 4000 X g for 10 minutes, then
  • Iceberg lettuce was purchased from a source of iceberg lettuce.
  • Xylose lysine desoxycholate XLD
  • SMA Sorbitol MacConkey agar
  • MOX modified Oxford agar
  • TSB TSB was used as a general enrichment broth for all three bacterial species. Colonies with typical characteristics on selective plates were confirmed serologically by Oxoid (Ogdensburg, NY) latex agglutination assays for E. coli 0157:H7 and S. Enteritidis, or biochemically by API strip (bioMerieux; Hazelwood, Ml.) for L. monocytogenes.
  • lettuce leaves were used to determine sensory quality after the treatment of about 2% hydrogen peroxide at about 50°C. Bot exposure times, i.e. about-60 seconds and about 90 seconds, were tested. After being cut and treated as previously described, lettuce leaves were washed by cold tap water at 16 to 20°C for 10 minutes. The lettuce leaves were dried on layers of paper towels, then centrifuged by a hand salad spinner for 2 minutes. Three hundred grams of cut lettuce leaves
  • Residue of hydrogen peroxide on lettuce leaves was determined by the Reflectoquant system (EM Science Inc., Gibbstown, NJ) with a minimum level of 2 ppm. The residue detection was tested immediately after centrifugation and the days of appearance observation.
  • Table 1 Populations (log 0 CFU/leaf) of S. Enteritidis on lettuce -treated with about 2% H 2 0 2 (treated) or deionized water (control) at about 50°C for about 60 seconds or about 90 seconds.
  • Table 3 Populations of L. monocytogenes on lettuce treated with about 2% H 2 0 2 (treated) or deionized water (control) at about 50°C for about 60 seconds or about 90 seconds.
  • control lettuce leaves were slightly brown after 10 days of storage at about 4°C. Control lettuce showed more browning than treated samples. All lettuce leaves
  • Table 4 The appearance of lettuce leaves treated with about 2% H 0 2 or deionized water at about 50°C for about 60 seconds or about 90 seconds.
  • Results were obtained from duplicate trials. Each had three samples for each treatment.
  • Table 5 pH values of about 2% H 2 O 2 and deionized water before and after treatment. DE broth pH values are shown under treatment solutions.
  • Results were obtained from duplicate trials. Each had three samples for each treatment. The following discussion is directed to the sensory quality of lettuce treated with a method of the present invention.
  • Iceberg lettuce heads were purchased from a grocery
  • Lettuce was removed from the mesh bags and poured into a 5-gal manually operated salad spin dryer (Model 811899, Superior Products Mfg. Co., St. Paul, MN); spin time was 3 minutes. Following dewate ⁇ ng, lettuce was added to plastic containers with lids and held in a 5° C walk-in cooler until packaged a short time later.
  • a 5-gal manually operated salad spin dryer Model 811899, Superior Products Mfg. Co., St. Paul, MN
  • Lettuce was packaged in polyethylene film provided by Tanimura and Antle, Inc., Salinas, CA, and by the protocol currently used by the fresh cut industry; 3 lb bags were flushed with 0 2 and sealed. Package volume was controlled at 6.0 L, and sealed packages had 10-12% residual 0 2 . The volume of the package filled with lettuce was measured by placing the package in a container of known volume. The container was then filled with soybean seeds such that the lettuce package was completely surrounded by the seeds. The volume of the package was estimated using the following equation:
  • V c Volume of container (l)
  • V s Volume of seeds (I)
  • V p Volume of package (I)
  • Packaged lettuce was held at 5° C and evaluated after 3, 10 and 15 days of storage. Panelists: Forty panelists were recruited from the local community to evaluate Rep. 1 on April 26, 2001 ; another 40 were recruited to evaluate Rep. 2 on May 3, 2001. Criteria for participation were that consumers (1 ) be at least 18 years of age, (2) be the primary shopper for the household, (3) purchase and eat lettuce regularly, and (4) not be allergic to lettuce or hydrogen peroxide.
  • Test procedure Five sensory panels with eight panelists per session were
  • Demographic characteristics Because the demographic characteristics of the two groups of panelists who participated on April 26 and May 3 ' were similar, they -were combined and are shown below in Table 6.
  • Table 7 Mean and standard deviation values for package volume and headspace gas compositions of lettuce stored at 5° C.
  • Table 8 Mean values for instrumental color measurements of pre-cut/packaged control and treated lettuce stored for 3, 10, and 15 days at 5° C.
  • Rep. 1 the treated/15 day stored lettuce was the darkest (lowest L * value) and most different in overall color (highest ⁇ E value) than the other
  • Table 9 Mean ratings for acceptability of pre-cut/packaged control and treated lettuce stored for 3, 10 and 15 days at 5 ° C 1 .
  • control lettuce at day 15 was least acceptable.
  • Iceberg was the variety purchased most often (81 .1 %) and 54% purchased lettuce
  • the present invention increases the microbiological safety of a food product, such as lettuce.
  • lettuce treated in accordance with the present invention compared favorably in sensory quality to untreated lettuce after 3 days of refrigerated storage. After 10 days, lettuce treated in accordance with the present invention was rated equal to or better than untreated lettuce, depending upon the green color of the leaves. After 15 days, lettuce treated in accordance with the present invention was superior in sensory quality compared to untreated, provided that the lettuce had considerable green color initially.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La présente invention porte sur un procédé de traitement d'un produit alimentaire consistant à mettre le produit alimentaire en contact avec une solution aqueuse contenant environ 2 % de peroxyde d'hydrogène pendant environ 60 secondes ou plus, la température de cette solution aqueuse étant d'environ 50 °C.
PCT/US2003/004097 2002-02-14 2003-02-12 Procede de traitement d'un produit alimentaire WO2003067998A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003213010A AU2003213010A1 (en) 2002-02-14 2003-02-12 Method of treating a food product

Applications Claiming Priority (2)

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US7568102A 2002-02-14 2002-02-14
US10/075,681 2002-02-14

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WO2003067998A1 true WO2003067998A1 (fr) 2003-08-21

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD502061S1 (en) 2003-10-15 2005-02-22 S.C. Johnson Home Storage, Inc. Container with selectively vented lid
USD502060S1 (en) 2003-10-15 2005-02-22 S.C. Johnson Home Storage, Inc. Container with selectively vented lid
US6868980B2 (en) 2003-06-16 2005-03-22 S. C. Johnson Home Storage, Inc. Container with detachable, selectively vented lid

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4224347A (en) * 1979-06-08 1980-09-23 Transfresh Corporation Process and package for extending the life of cut vegetables
US4810512A (en) * 1987-10-22 1989-03-07 Nestec S.A. Stabilization of color of green vegetables
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
WO1994015475A1 (fr) * 1993-01-15 1994-07-21 The University Of British Columbia Procede permettant de prolonger la duree de conservation de feuilles de salade fraiches pre-coupees
WO1996021360A1 (fr) * 1995-01-13 1996-07-18 Innovest Ag Procede permettant d'augmenter la duree de conservation de produits maraichers

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4224347A (en) * 1979-06-08 1980-09-23 Transfresh Corporation Process and package for extending the life of cut vegetables
US4943440A (en) * 1986-10-22 1990-07-24 General Mills, Inc. Controlled atmosphere cut vegetable produce package and method
US4810512A (en) * 1987-10-22 1989-03-07 Nestec S.A. Stabilization of color of green vegetables
WO1994015475A1 (fr) * 1993-01-15 1994-07-21 The University Of British Columbia Procede permettant de prolonger la duree de conservation de feuilles de salade fraiches pre-coupees
WO1996021360A1 (fr) * 1995-01-13 1996-07-18 Innovest Ag Procede permettant d'augmenter la duree de conservation de produits maraichers

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6868980B2 (en) 2003-06-16 2005-03-22 S. C. Johnson Home Storage, Inc. Container with detachable, selectively vented lid
USD502061S1 (en) 2003-10-15 2005-02-22 S.C. Johnson Home Storage, Inc. Container with selectively vented lid
USD502060S1 (en) 2003-10-15 2005-02-22 S.C. Johnson Home Storage, Inc. Container with selectively vented lid

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Publication number Publication date
AU2003213010A1 (en) 2003-09-04

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