U.S. patents available from 1976 to present.
U.S. patent applications available from 2005 to present.

Use of lanthionines for control of post-processing contamination in processed meat

Patent 5015487 Issued on May 14, 1991. Estimated Expiration Date: Icon_subject April 23, 2010. 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

Antibotulinal agents for high moisture process cheese products
Patent #: 4584199
Issued on: 04/22/1986
Inventor: Taylor

Nisin as an antibotulinal agent for food products Patent #: 4597972
Issued on: 07/01/1986
Inventor: Taylor

Inventors

Assignee

Application

No. 513252 filed on 04/23/1990

US Classes:

426/332, Animal flesh426/9, In presence of biocide or biostat426/59, Material is comminuted, ground, or in finely divided form426/133, Having food preserving agent426/335, Biocidal or disinfecting chemical agent426/652, For use with meat, poultry or seafood426/654Stabilizing or preserving agent or emulsifier other than organophosphatide

Examiners

Primary: Paden, Carolyn

Attorney, Agent or Firm

International Classes

A23B 004/10
A23B 004/20

Abstract

Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin.

Other References

  • Somers, 1981, J. Food Science, 46:1972
  • Scott, 1981, J. Food Science, 46:122
  • Scott, 1981, J. Food Science, 46:117
  • Chemical Abstracts, 1986, 104:128476t
  • Chemical Abstracts, 1989, 111:38169k
  • Chemical Abstracts, 1990, 112:95145u
  • Chemical Abstracts, 1990, 113:96287z
  • Delves-Broughton, 1990, Nisin and Its Uses as a Food Preservative, Nov. Issue, p. 10
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