Method for inactivating Cronobacter sakazakii
AssigneeNortheast Agricultural University
InventorsYujun Jiang, Chaoxin Man
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Abstract
The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.
Claims6
A method for inactivating Cronobacter sakazakii, comprising:
- 1) treating Cronobacter sakazakii contaminants with a tea polyphenol solution containing tea polyphenols dissolved in normal saline or water to inactivate Cronobacter sakazakii;
- wherein the tea polyphenols solution is 0.3%-3% and the pH is adjusted to be 3-5 or
- 2) treating Cronobacter sakazakii contaminants with a tea polyphenol solution containing tea polyphenols and other antibacterial reagents dissolved in normal saline or water to inactivate Cronobacter sakazakii wherein the tea polyphenols solution is 0.3%-3% and the pH is adjusted to be 3-5.
Dependencies are inferred from the claim text.