Method for inhibiting food-borne human pathogens and preventing microbial spoilage in refrigerated foods using a Lactobacillus
AssigneeMicrolife Technics, Inc.
InventorsDonald P. Boudreaux, Mark A. Matrozza, Marianne F. Leverone
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Abstract
A method for inhibiting food-borne pathogen and spoilage microorganisms in processed foods using a Lactobacillus sp. which produces an antimicrobial substance at refrigeration temperatures is described. The method is particularly effective in inhibiting gas producing heterofermentative spoilage microorganisms, mold, food-borne pathogenic microorganisms, (Listeria and Salmonella) and phychrotrophic microorganisms which can occur in processed foods.
Claims23
A method for inhibition of food-borne human pathogen or spoilage microorganisms in a refrigerated processed food which has been subjected to a treatment and then packaged prior to consumption which comprises:
- (a) inoculating the processed food following any heat treatment of the food which would inactivate the cells with a number of cells of a Lactobacillus which remain viable during refrigerated storage without fermentation of the food by the Lactobacillus and which cells produce hydrogen peroxide during the refrigerated storage to inhibit the microorganisms;
- and
- (b) storing the food in the package at refrigeration temperatures which prevent the number of the cells from increasing significantly except during transient temperature abuse to thereby inhibit the microorganisms.
A method for inhibition of food-borne pathogen or spoilage microorganisms in a refrigerated processed food which has been subjected to a treatment and then packaged prior to consumption which comprises:
- (a) inoculating the processed food following any heat treatment which would inactivate the cells with a number of cells of a Lactobacillus which remains viable during refrigerated storage and which cells produce hydrogen peroxide during the refrigerated storage to inhibit the microorganisms;
- and
- (b) storing the food in the package at refrigeration temperatures which prevent the number of the added Lactobacillus cells from increasing significantly except during transient temperature abuse, wherein the spoilage microorganisms are inhibited without fermenting the food for at least twice as long as a control without the cells.
Dependencies are inferred from the claim text.