STERILIZATION METHOD AND STERILIZATION COMPOSITION

PROBLEM TO BE SOLVED: To provide a sterilization method for fresh food or cooking appliances or utensils, showing extremely high sterilization efficiency, stably treating while protecting objects to be sterilized using a sterilization liquid showing no inhomogeneous appearance such as production of...

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Bibliographische Detailangaben
Hauptverfasser:	RI BEIRI, OHATA KENICHI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a sterilization method for fresh food or cooking appliances or utensils, showing extremely high sterilization efficiency, stably treating while protecting objects to be sterilized using a sterilization liquid showing no inhomogeneous appearance such as production of layer separation and turbidity, and having high workability such as decrease of bubbling and improvement of rinsing properties, and to obtain a liquid sterilization composition for fresh food or cooking appliances or utensils, usable for the method. SOLUTION: The sterilization method for fresh food or cooking appliances or utensils comprises bringing the obejects into contact with an aqueous mixed solution of a chlorinated sterilizer, a polyoxyethylene sorbitan fatty acid ester, and an organic acid and/or its salt. The liquid sterilization composition for fresh food and cooking appliances or utensils contains the chlorinated sterilizer, the polyoxyethylene sorbitan fatty acid ester, and the organic acid and/or its salt. COPYRIGHT: (C)2006,JPO&NCIPI