Method for inhibiting food-borne human pathogens and preventing microbial spoilage in refrigerated foods using a Lactobacillus
Patent 4874704 Issued on October 17, 1989. Estimated Expiration Date: 
March 14, 2008. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
March 14, 2008. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3677897 3891773 Method and bacterial compositions for fermenting meats Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria Fermentation composition using a selected lactobacillus Patent #: 4514424 InventorsAssigneeApplicationNo. 167556 filed on 03/14/1988US Classes:435/252.9, Lactobacillus, pediococcus, or leuconostoc422/29, In situ generation of agent other than aldehyde or glycol424/93.45, Lactobacillus or Pediococcus or Leuconostoc426/61, DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF435/853LactobacillusExaminersPrimary: Rosenberg, Peter D.Attorney, Agent or FirmInternational ClassC12N 001/20AbstractA 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. |
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