Surface treatment of foodstuffs with antimicrobial compositions
AssigneeViskase Corporation
InventorDarrel L. Wilhoit
Life of this patent
Estimating the term…
Abstract
An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.
Claims40
A method of controlling the contamination of processed meat products by undesirable microorganisms which method involves treating the surface of said meat product with a lanthionine bacteriocin after it has been heat treated.
A method of treating frankfurters which comprises contacting the surface of the heat treated frankfurter with an aqueous solution of a lanthionine bacteriocin to thereby render the frankfurter resistant to contamination by Listeria monocytogenes.
A method of controlling contamination of a cooked or pasteurized food product by undesirable microorganisms which method comprises treating the surface of said food product with a polypeptide bacteriocin, a Streptococcus-derived bacteriocin, or a synthetic equivalent of said Streptococcus-derived bacteriocin after said foodstuff has been cooked or pasteurized.
A method of treating a foodstuff surface with an antimicrobial agent comprising coating said foodstuff surface with a synergistic mixture of a chelating agent and a Pediococcus-derived bacteriocin or synthetic equivalent in an amount effective to kill or inhibit growth of pathogenic Listeria monocytogenes bacteria for a period of at least 24 hours.
A method of treating a processed foodstuff surface with an antimicrobial agent comprising coating said processed foodstuff surface with a synergistic mixture of a chelating agent and a Pediococcus-derived bacteriocin or synthetic equivalent in an amount effective to kill or inhibit growth of pathogenic Listeria monocytogenes bacteria for a period of at least 24 hours.
A cooked foodstuff having a surface at least partially coated with a mixture of a chelating agent, and an antibacterial agent comprising pediocin, said coated foodstuff being vacuum packaged in a thermoplastic film.
A foodstuff having a surface at least partially coated with a mixture of at least 0.8% by weight of a chelating agent, and an antibacterial agent comprising pediocin.
Dependencies are inferred from the claim text.