Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products
AssigneeGuardian Food Technologies, LLC
InventorsDouglas R. Ware, Mindy M. Brashears
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Abstract
Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms.
Claims27
A method for reducing the pathogen content of meat or a meat product, the method comprising contacting the meat or meat product with at least one lactic acid producing microorganism, wherein said meat or meat product is unprocessed meat, fish, shellfish, or a processed meat material, and wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus, Lactococcus Lactis, or Pediococcus acidilactici microorganism selected from the group consisting of M35, LA45, LA51, L411, and D3.
A method for reducing the pathogen content of meat or a meat product, the method comprising:
- selecting an animal carcass;
- contacting the animal carcass with at least one lactic acid producing microorganism;
- and processing the animal carcass to produce meat or a meat product, and wherein the lactic acid producing microorganism comprises a Lactobacillus acidophilus, Lactococcus Lactis, or Pediococcus acidilactici microorganism selected from the group consisting of M35, LA45, LA51, L411, and D3.
Dependencies are inferred from the claim text.