Method of reducing the health risks during the handling of packaged non-sterilized foodstuffs
AssigneeAB Tetra Pak
InventorLennart Ahrne
Life of this patent
Estimating the term…
Abstract
In order to prevent health risks which may occur if packaged, non-sterilized foodstuffs such as milk and similar sensitive dairy products are subjected during transport, storage etc. prior to consumption to accidental bacteria-promoting conditions, e.g. temperatures above the highest recommended temperature, innocuous bacteria are added to the foodstuffs before and/or directly following their packaging in a quantity sufficient to compete out, and thereby eliminate the risk of multiplication dangerous to health of, harmful, in particular pathogenic, bacteria in the packaged product.
Claims7
A method for reducing health risks during handling of packaged, non-sterilized milk comprising the steps of:
- adding bacteria including Lactobacilli, Lactococci, or Leuconostocci to the milk at least one of before and directly following the packaging of the milk;
- the bacteria not being capable of substantial growth at temperatures below 7.degree.-10.degree. C. capable of provoking growth of harmful microorganisms;
- and the bacteria being added in an amount effective to compete out and prevent multiplication of undesirable bacteria in the packaged milk upon exposure of the milk to temperatures higher than 7.degree.-10.degree. C. capable of provoking growth of harmful microorganisms.
A method for reducing health risks during handling of packaged, non-sterilized milk to be stored at normal storing temperatures comprising the steps of:
- adding innocuous bacteria to the milk at least one of before and directly following the packaging of the milk into a packing container in a quantity sufficient to compete out and thereby prevent multiplication of undesirable bacteria in the packaged milk if the milk during its handling unintentionally will be exposed to temperatures higher than the normal storing temperatures;
- the bacteria including Lactobacilli, Lactococci, or Leuconostocci having the capability of growing at temperatures above 7.degree.-10.degree. C. but not or substantially not at temperatures below 7.degree.-10.degree. C.;
- and
- said bacteria being added to the milk as a liquid suspension containing at least 100 cfu/ml.
Dependencies are inferred from the claim text.