Nisin as an antibotulinal agent for food products
AssigneeAplin & Barrett, Ltd.
InventorStephen L. Taylor
Life of this patent
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Abstract
Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.
Claims16
A process for controlling the growth of Clostridium botulinum spores and the elaboration of botulinum toxin therefrom in a food product excluding a high moisture content pasteurized process cheese product, said process comprising adding to said product an amount of nisin or a nisin-producing culture sufficient to inhibit botulinum spore growth.
A food product excluding a high moisture content pasteurized process cheese product, said food product containing an amount of nisin or a nisin-producing culture sufficient to inhibit botulinum spore growth.
A process for controlling the growth of Clostridium botulinum spores and the elaboration of botulinum toxin therefrom in a food product selected from the group consisting of tomato products, cold meat products and wet fish systems, said process comprising adding to said food product from about 2,000 to about 10,000 International Units of nisin or a nisin-producing culture per gram to inhibit botulinum spore growth.
Dependencies are inferred from the claim text.