Method for treating a food processing facility to control microbial contamination of food products
OwnerRobert Clayton, Rod Bowlinginventors
Life of this patent
Estimating the term…
Abstract
A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.
Claims28
A method for treating a food processing facility, comprising inoculating equipment within a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria on equipment within said facility.
A method for treating a food processing facility, comprising inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria, wherein the general environment of the facility is exposed to an effective amount of non-spoilage and non-pathogenic bacteria to reduce the risk of unintentional infection with pathogenic and spoilage bacteria of a food product within said facility and wherein said non-spoilage and non-pathogenic bacteria is able to proliferate in a pH environment of from about pH 4 to about pH 7 and at temperatures from about −1.degree. C. to about 35.degree. C.
Dependencies are inferred from the claim text.