DISINFECTING SYSTEM FOR FOOD PROCESSING EQUIPMENT

Abstract

A system and method for disinfection of food processing equipment is described. The system comprises one or more nozzle for delivering disinfecting fog, and is adapted to be used so that there is free space in front of the nozzle, and an angle of at least 20° for the expanding fog. Further disclosed is a food processing system comprising at least one food processing unit that comprises a housing and food processing means within the housing, the housing being provided with a plurality of nozzles on an inside surface to deliver disinfectant and/or cleaning fluid towards the food processing means. Methods of disinfecting food processing equipment are also provided.

Claims

1. A system for the disinfection of food processing equipment having means for input, processing and/or output of food parts, the system comprising one or more nozzle for delivering disinfecting fog; piping means for delivering gas and disinfectant liquid from respective sources of gas and disinfectant liquid to the one or more nozzle; at least one gas flow rate controller and at least one liquid flow controller, for controlling gas and liquid flow rates in the one or more nozzle; wherein the one or more nozzle is adapted to be positioned on food processing equipment so that during use, disinfecting fog delivered by the at least one nozzle is directed towards at least one internal surface of the food processing equipment, wherein free unobstructed space in front of the nozzle, for the expansion of the sanitizing fog towards the at least one internal surface, is at least 20 cm, and wherein the nozzle is adapted to deliver sanitizing fog that expands from the nozzle at an angle of at least 20° relative to the direction of the expansion.

2-4. (canceled)

5. The system of claim 1, wherein the one or more nozzle is adapted so that the disinfecting fog droplets delivered by the nozzle have a diameter that is smaller than 20 μm.

6-7. (canceled)

8. The system according to claim 1, wherein the system comprises mixing means to generate a ready-to-use liquid disinfectant by mixing water and one or more concentrated disinfectant solution.

9. The system of claim 1, further comprising one or more disinfectant supply, for supplying the disinfectant liquid to the one or more nozzle.

10-11. (canceled)

12. The system of claim 1, wherein the liquid disinfectant comprises one or more active substances selected from isopropyl alcohol and dodecyldimethylammonium chloride, benzalkonium chloride, and Poly(hexamethylene biguanide) hydrochloride.

13. The system according to claim 1, wherein the liquid disinfectant comprises one or more active substances selected from isopropyl alcohol and dodecyldimethylammonium chloride, benzalkonium chloride, and Poly(hexamethylene biguanide) hydrochloride, and the liquid disinfectant further comprising one or more additional active disinfecting substances such as Peroxyacetic acid, Peracetic acid and Ethaneperoxoic acid.

14-15. (canceled)

16. The system according to claim 1, wherein the food processing equipment comprises, or consists of, high precision cutting and/or trimming equipment for fish, poultry and/or meat.

17. A food processing system having internal disinfecting and/or cleaning means, the system comprising: at least one food processing unit, wherein the at least one food processing unit comprises a housing and food processing means arranged within said housing; and a plurality of nozzles arranged on an inside surface of said housing, the nozzles being adapted to deliver a stream of a disinfectant and/or cleaning fluid towards the food processing means; wherein said plurality of nozzles is arranged on an internal surface of said housing such that unobstructed space between the nozzles and food processing means within said housing, in the direction of delivery of a stream of disinfectant from the nozzles, is at least 20 cm.

18. The food processing system of claim 17, wherein the nozzles are adapted such that the stream of disinfectant can expand from the nozzle at an angle of at least 20° relative to the direction of the expansion.

19-20. (canceled)

21. The system of claim 17, wherein the food processing means comprises means for high precision cutting and/or trimming of food items, in particular fish, poultry or meat.

22. The system of claim 17, wherein the nozzles are adapted to deliver a stream of a disinfecting fog, the fog comprising droplets having a diameter that is smaller than 20 μm, preferably a diameter smaller than 10 μm, more preferably a diameter smaller than 5 μm.

23-27. (canceled)

28. The system of claim 17, wherein the system further comprises a mixing unit, for generating a ready-to-use liquid disinfectant by mixing water and one or more concentrated disinfectant solution.

29-31. (canceled)

32. A method of disinfecting food processing equipment having a housing and internal means for input, processing and/or output of food parts comprised within said housing, the method comprising introducing a disinfecting fog containing droplets that are smaller than 20 μm in diameter into the food processing equipment, so as to flood internal surfaces of the food processing equipment with the disinfectant, wherein the introducing is performed by delivering disinfecting fog via one or more nozzle that is positioned on an internal surface of the housing.

33. The method of claim 32, wherein the step of introducing a disinfecting fog is preceded by a pretreatment step, wherein a fog containing aqueous droplets that are smaller than 20 μm in diameter and do not contain disinfectant is introduced into the food processing equipment.

34. The method of claim 32, wherein the step of introducing a disinfecting fog is followed by at least one step of rinsing by introduction of a fog containing aqueous droplets that are smaller than 20 μm in diameter and do not contain disinfectant is introduced into the food processing equipment.

35. The method of claim 33 wherein the droplets that do not contain disinfectant are water droplets

36. The method of claim 32, wherein the one or more nozzle is directed towards at least one internal surface of the food processing equipment such that free unobstructed space in front of the nozzle, for the expansion of the sanitizing fog towards the internal means for input, processing and/or output of food parts is at least 20 cm.

37. The method of claim 32, wherein the disinfecting fog is delivered by expansion from the nozzle, at an angle of at least 20° relative to the direction of the expansion.

38. The method of claim 32, wherein fog is delivered through the nozzles while simultaneously operating the food processing equipment in the absence of food.

39-41. (canceled)

42. The method of claim 32, wherein the method is performed using a system comprising: one or more nozzle for delivering disinfecting fog; piping means for delivering gas and disinfectant liquid from respective sources of pas and disinfectant liquid to the one or more nozzle; at least one gas flow rate controller and at least one liquid flow controller, for controlling gas and liquid flow rates in the one or more nozzle, wherein the one or more nozzle is adapted to be positioned on food processing equipment so that during use, disinfecting fog delivered by the at least one nozzle is directed towards at least one internal surface of the food processing equipment, wherein free unobstructed space in front of the nozzle, for the expansion of the sanitizing fog towards the at least one internal surface, is at least 20 cm, and wherein the nozzle is adapted to deliver sanitizing fog that expands from the nozzle at an angle of at least 20° relative to the direction of the expansion.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0054] FIG. 1. Schematic drawing showing how food processing equipment with a disinfectant system in accordance with the invention.

[0055] FIG. 2. Schematic drawing showing how a second embodiment of a food processing equipment with a disinfectant system in accordance with the invention.

[0056] FIGS. 3A, 3B and 3C show disinfectant nozzles (A, B) that can be used with the invention and an illustration of the generation and spread of disinfectant fog from the nozzles (C).

[0057] FIG. 4 shows food processing systems that have been adapted to include internal disinfectant means in accordance with the invention.

[0058] FIG. 5. Shows the control and mixing unit that operates the disinfection procedures through a computer or remote control. Square boxes indicate solenoid valves and the round ball indicates the liquid pump. These are remotely and computer controlled during disinfection.

DESCRIPTION

[0059] As described herein, the invention is used for rapid disinfection of cutting and trimming machines made for high-speed processing of meat or fish. The invention therefore makes possible quick and efficient disinfection resulting in elimination of damaging or pathogenic microorganisms that otherwise could render the products unsuitable for human consumption. The preferred embodiments of the invention adapted for disinfecting food products for extended time, will now be described in detail with reference to the drawings and figures provided.

[0060] Unless defined otherwise, all technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, exemplary methods and materials are now described.

[0061] FIG. 1 shows a drawing of food processing equipment 10, indicating how nozzles can be positioned without disturbing the operation of the equipment, while at the same time providing for a complete loading of disinfecting fog when applied as described herein. The drawing can exemplify numerous types of food processing equipment, the internal machinery (not shown) being varied depending on the material source (fish, fish type, poultry, meat, meat cut, etc.).

[0062] The food processing equipment 10 has an inlet 12 for introducing food items to be processed into a housing 13 that contains food processing machinery, for example high precision cutting or trimming equipment. The inlet 12 is typically a conveyor belt as is known in the art.

[0063] Nozzles 11 are shown to be positioned on the side and top of the housing 13. The nozzles can be permanently positioned on the housing, i.e. the nozzles can be integral to the housing. The nozzles can also be removable from the housing, so that the nozzles are positioned as required on the housing for disinfection and removed after the disinfection has been completed.

[0064] There can therefore be openings or holes on the housing, for attaching and securing the nozzles on the housing and allow for the introduction of disinfectant fog into the interior of the housing. Piping means (not shown) provide disinfectant liquid and pressurized air to each of the nozzles 11.

[0065] The food processing equipment 10 can be a fish gutting machine, for example a salmon gutting machine. This machine uses vacuum to remove guts from salmon. Salmon is put inside the machine through inlet 12, which later cuts it open. Then a vacuum tube 14 is lowered into the equipment housing 13 and negative pressure air removes all guts into a cyclone where it is processed further. Vacuum is created by vacuum pump (not shown).

[0066] Fish guts are separated in a cyclone 20 as shown in FIG. 2. A high-speed rotating airflow is established within a cylindrical or conical container called a cyclone. Larger particles (fish guts) in the rotating stream have too much inertia to follow the tight curve of the stream, and thus strike the outside wall, then fall to the bottom of the cyclone where they can be removed. A similar unit is applied for removing poultry intestines.

[0067] This working principle creates perfect environment for Listeria to grow and contaminate other equipment. Listeria is very persistent and very hard to clean. It is very easy to spread into other places, while doing manual cleaning. The safest way to stop cross contamination and spreading is to clean automatically, without physically getting in the contact with contaminated area.

[0068] The cyclone 20 has an inlet 22 and an outlet 23, from which large pieces of gut are removed. A vacuum tube 25 extends into the cyclone, removing smaller food pieces and debris. A nozzle 21 is shown on an upper surface of the cyclone housing 24. To disinfect the cyclone between uses, disinfection cycles are generated through the nozzle 21. Additional nozzles can be provided as needed depending on the dimensions of the cyclone 20, preferably through the ceiling of the housing 24. However, nozzles can also be provided on side surfaces of the cyclone housing.

[0069] The nozzles 21 can be integral to the housing, or they can be attached to the housing for disinfection/cleaning, and subsequently removed.

[0070] Turning to FIG. 3A there is shown a side view of a nozzle 31 that is attached to a panel 32 of a housing. The nozzle extends through the panel 32 of the housing, with piping 33, 34 providing disinfectant liquid and air or gas into the nozzle.

[0071] The nozzle can be integral to the housing, or it can be attached to the housing for use. In the latter case, it is preferable to close the housing by means of a plug or the like (not shown), to prevent contamination into or from the housing.

[0072] In FIG. 3B there is shown a bottom view of a nozzle 31. Piping 33, 34 provides flow of respectively disinfectant and gas into the nozzle 31. The flow is pressurized by respective pumps (not shown) and regulated by means of automated regulators, to provide an appropriate flow of disinfectant fog into the volume of space that is need of disinfection.

[0073] In FIG. 3C, a schematic view of a nozzle 31 is shown. The nozzle as an outlet orifice 35, through which fog expands into the open space to the disinfected. Due to the pressurization and the narrow opening on the nozzle, the fog expands in a cone-like manner, as illustrated by the dashed lines. The general direction of expansion is indicated by the arrow. The angle of expansion a indicates the spread of the cone-shaped stream of fog at the exit through the orifice 35. This angle is preferably at least 20°, but can be substantially greater, such as at least 30°, at least 40°, at least 50°, at least 60°, at least 70°, or at least 80°.

[0074] As the fog expands from the nozzle 31, the flow becomes increasingly chaotic, as the small droplets lose momentum as they travel through air. In a typical application, the fog from a nozzle can reach a distance of approximately 2 meters. However, as will be appreciated by the skilled person, this distance can be adjusted depending on the need, by varying the pressure and flow rate through the nozzle, and the style (shape and internal diameter of the orifice 35) of the nozzle 31. Thus, for certain applications, where hard-to-reach spaces need to be disinfected, it may be appropriate to use a relatively high pressure/flow rate and a relatively small angle of expansion.

[0075] For obstacles, i.e. internal machinery within a housing that is to be disinfected, that take up a large proportion of the space, it may be necessary to position additional nozzles on the housing, for example on either side of the machinery, above the machinery, as deemed appropriate to obtain adequate coverage of fog throughout the space, i.e. fog that surrounds internal surfaces on the machinery that are in need of disinfection.

[0076] Turning to FIG. 4A there is shown a food processing system 100. The system comprises two food processing units 40, 50 that may be interconnected, for example by conveyor belts. The processing units may also be separate, i.e. lacking direct connecting or conveying means.

[0077] The food processing units consist of a housing 41,51, and internal food processing machinery (not shown), for example machinery for cutting or trimming food items. The food processing units each have inlets 42, 52, through which food to be processed enters, and outlets (not shown) through which the processed food exits.

[0078] On each food processing unit there can be provided nozzles 31, the exemplary position of which are indicated. The nozzles 31 can be provided on the sides or top of the housing 41, 51 as appropriate depending on the configuration of the internal processing machinery. Nozzles can be provided on the sides and/or roof of the housing as needed to be able to generate internal disinfectant fog that is sufficiently dense and sufficiently distributed to provide disinfection of internal surfaces.

[0079] An alternative food processing system 100 is shown in FIG. 4B, the system comprising a housing 61, an inlet conveyor belt 62, and internal food processing machinery (not shown). Nozzles 31 are indicated on the side wall and ceiling of the housing, to provide and stream of fog into the housing.

[0080] It will be appreciated that the types of nozzles 31, the placement and geometrical density of nozzles 31 on the food processing units and the selection of disinfectant and its concentration can be varied to achieve the required disinfection capability. Thus, an advantage of the invention is that the selection and placement of the nozzles can be changed depending on the functional requirement, i.e. the types, bulkiness and density of internal machinery that needs disinfection.

[0081] It can be convenient to operate the disinfecting system in three concrete steps, using the same nozzles and piping to deliver liquid and gas (air) into the nozzles.

[0082] In a first step, pressurized water and air are used to generate a pure water fog within the housing on which the nozzles are arranged. This first step serves the purpose of increasing the humidity of the space, thereby preventing evaporation during treatment with disinfectant fog. This first step can be performed over any suitable time period, e.g. from about 1 to about 100 minutes, as deemed appropriate.

[0083] In a second step, that typically will immediately follow the first step, disinfectant fog is delivered through the nozzles to provide dense disinfecting fog within the housing. This step can preferably be done over a relatively short period of time, to minimize the use of disinfectant. The disinfecting step can thus be performed over a period of about 1-10 minutes, such as about 1-5 minutes, about 1-4 minutes or about 1-3 minutes.

[0084] Following the delivery of disinfecting fog, there may an incubation step during which there is not flow of liquid or air through the nozzles. During this time, the disinfectant may be allowed to settle and the disinfecting agent(s) allowed to chemically disinfect the internal surfaces of the equipment being treated. The incubation period can generally be in the range of 1-100 minutes such as about 1-60 minutes, such as about 1-30 minutes, such as about 1-20 minutes, about 1-15 minutes, about 1-10 minutes or about 1-5 minutes.

[0085] Following incubation with disinfectant, there can be a rinsing step, wherein water and air are delivered through the nozzle. This step serves the purpose of rinsing the treated surfaces, thereby removing the disinfectant. The rinsing step can be performed over a period of 1-100 minutes such as about 1-60 minutes, such as about 1-30 minutes, such as about 1-20 minutes, about 1-15 minutes, about 1-10 minutes or about 1-5 minutes.

[0086] Following the rinsing and treating steps, the nozzles in the system can be cleaned by driving pressurized gas only through the nozzles. This step serves to remove any debris from the nozzles, thus preventing clogging. After this step, the system is ready for the next round of rinsing/disinfection.

[0087] Any one or combinations of the foregoing steps of rinsing and disinfecting can be performed while operating the machinery being treated in the absence of food. Thereby, moving surfaces can be treated uniformly, ensuring a penetrating and thorough disinfection of the food processing equipment. This way, it is also possible to reach surfaces/spaces that otherwise could be hard to reach, and this also serves to ensure uniform cleaning and/or disinfection of the equipment.

[0088] FIG. 5 shows a control and mixing unit that operates the disinfection procedures described herein through a computer or remote control. Pressurized air and liquid are delivered via separate piping to nozzles for generation of fog. The mixing unit mixes two different chemical mixes (e.g. detergents or disinfectants) and optionally also water. Square boxes on the piping indicate solenoid valves and the round ball indicates a liquid pump. These are remotely and computer controlled during disinfection. The control and mixing unit can thus (1) adjust the type and concentration of detergent/disinfectant to be delivered, (2) the pressure/rate of delivery of the liquid delivery, and (3) pressure and flow rates of the pressurized gas or air.

[0089] An advantage of the disinfecting method described herein is that there is less build-up of contamination/dirt on surfaces that have been treated with the disinfectant. Thereby conventional cleaning of the food processing equipment is made more efficient and easier. This is believed to be due to less buildup of biofilm and/or bioorganism growth on the surface of the treated equipment, to which other contaminants can easily bind or attach. The invention therefore provides important advantages beyond those of the disinfection step itself.

[0090] As will be apparent from the foregoing, the present invention provides numerous advantages over the prior art: [0091] Improved disinfection/cleaning of food processing equipment [0092] Reduced risk of harmful microbial contamination of food being processed [0093] System that includes built-in nozzles for providing efficient disinfection [0094] Less need for general cleaning due to less biofilm growth [0095] Less use of disinfectant, thereby environmentally friendly [0096] Reduced disinfection and cleaning cost
As used herein, including in the claims, singular forms of terms are to be construed as also including the plural form and vice versa, unless the context indicates otherwise. Thus, it should be noted that as used herein, the singular forms “a,” “an,” and “the” include plural references unless the context clearly dictates otherwise.
Throughout the description and claims, the terms “comprise”, “including”, “having”, and “contain” and their variations should be understood as meaning “including but not limited to” and are not intended to exclude other components.
The present invention also covers the exact terms, features, values and ranges etc. in case these terms, features, values and ranges etc. are used in conjunction with terms such as about, around, generally, substantially, essentially, at least etc. (i.e., “about 3” shall also cover exactly 3 or “substantially constant” shall also cover exactly constant).
It will be appreciated that variations to the foregoing embodiments of the invention can be made while still falling within the scope of the invention n. Features disclosed in the specification, unless stated otherwise, can be replaced by alternative features serving the same, equivalent or similar purpose. Thus, unless stated otherwise, each feature disclosed represents one example of a generic series of equivalent or similar features.
Use of exemplary language, such as “for instance”, “such as”, “for example” and the like, is merely intended to better illustrate the invention and does not indicate a limitation on the scope of the invention unless so claimed. Any steps described in the specification may be performed in any order or simultaneously, unless the context clearly indicates otherwise.
All the features and/or steps disclosed in the specification can be combined in any combination, except for combinations where at least some of the features and/or steps are mutually exclusive. In particular, preferred features of the invention are applicable to all aspects of the invention and may be used in any combination

EXAMPLE 1

[0097] This example demonstrates the use of the invention to clean and disinfect the interior of a cutting and trimming machine processing fresh fish and how the fine fog mist spreads over the whole cabinet and contacts all walls, and also any hard-to-reach parts such as cutter knifes, cutting units and belt and therefore effectively disinfects all corners and crevices of the machine.

[0098] In Table 1 the properties and effectiveness of the present invention are compared with the state of the art of the most currently used manual methods for cleaning of cutting and trimming machines in the invention.

TABLE-US-00001 TABLE 1 Comparison of the disinfection efficiency of the invention compared to current manual cleaning methods. Key properties in comparing disinfection Manual methods Cleaning D-Tech Biofilm eradication efficiency Moderate High Suitable for difficult-to-access areas No Yes Manual handling required Yes No Water use per disinfection (L) High >10 Low ~0.8 Time required (min) ~30 ~3 Risk of run-off into environment Yes No Biofilm as measured by ATP High Low Bacteria on surface - cfu of E. coli Frequently Not detected detected

EXAMPLE 2

[0099] This example demonstrates the effect of the invention when adapted for use for disinfecting a commercial cutting and trimming machine (FleXicut from Marel). This kind of machine will be cleaned and disinfected daily with fog according to the invention. The effects were measured with standard methods of measuring ATP (UltraSnap ATP surface test) and presence of E. coli as viable cells by colony forming units (Micro Snap E. coli and coliforms).

TABLE-US-00002 TABLE 2 Demonstration of the efficiency of the invention compared to situation before using the invention in disinfection of a FleXicut machine in real-life use for fish cutting. Days after initial disinfection Position in a FleXicut machine 0 5 10 20 Knifes - ATP units 181 85 24 0 Cutting unit - ATP units 3 1 0 0 Belt unit - ATP units 47 9 0 0 Cutting unit - E. coli, cfu 72 0 0 0 Knife & Belts units - E. coli, cfu 0 0 0 0

[0100] As can be seen in the table, regular (daily) use of the system leads to great reduction in cfu count after only a few days, with the count being essentially zero after 10-20 days of treatment.

EXAMPLE 3

[0101] This example demonstrates the effect of the invention on cleaning efficiency when adapted for use for disinfecting a commercial cutting and trimming machines in regular use.

TABLE-US-00003 Improvements or estimated savings in manhours used for cleaning before and after using the fog disinfection of the invention at least 4 times in regular cleaning Tested in type of company and food Without using After using disinfecting processing machine disinfecting fog for daily for one week Daily cleaning of a FleXicut 3 hours 2 hours processing machine in whitefish processing company Daily cleaning of a FleXicut 3 hours 2 hours processing machine in salmon processing company Weekly cleaning of Blast freezers in 4 hours 2 hours whitefish processing company Daily cleaning of a vacuum cyclone Prevalent problem Listeria no longer collecting gut material in a salmon with Listeria and detected and no processing company frequent complaints complaints

[0102] The marked improvements in cleaning efficiency was a surprising effect of the use of the invention. The explanation of improved cleaning and shorter cleaning time by use of the invention is apparently because when the bacteria are eliminated from the surfaces, a biofilm can no longer build up. When the active biofilm is present it acts as a glue so the fine flesh particles circulating in the air will not stick as efficiently to the surfaces and are therefore easily removed by normal cleaning, resulting in substantial savings in the respective companies.

REFERENCES

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