Method of inhibiting the growth of Clostridium perfringens in meat products
AssigneeWTI, Inc.
InventorRichard S. Hull
Life of this patent
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Abstract
Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.
Claims25
A method of inhibiting growth and germination of Clostridium perfringens and/or Listeria monocytogenes in or on a meat product, comprising incorporating into the meat product or onto the surface of the meat product a composition consisting essentially of an amount effective to inhibit said growth and germination of at least one compound selected from the group consisting of sodium acetate and sodium diacetate in conjunction with from about 0.2% to about 4% by weight of sodium citrate as anti-bacterial components, wherein the ratio of sodium citrate to sodium acetate or sodium diacetate is about 2:1 to about 40:1.
A method of inhibiting growth of Clostridium perfringens and/or Listeria monocytogenes on and/or in a meat product comprising treating the meat product with a composition consisting essentially of 75 to 95% sodium citrate and 5 to 25% sodium acetate or sodium diacetate.
Dependencies are inferred from the claim text.