Use of lanthionines for control of post-processing contamination in food

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

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Bibliographische Detailangaben
Hauptverfasser:	MCDONALD, CHRISTINE A, COLLISON, MARK W, FARVER, TERRY F, MONTICELLO, DANIEL J, HERALD, PAULA J
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed is a method for inhibiting the contamination of heat-processed food products by pathogenic or spoilage microorganisms which method involves treating the surface of the food product with a lanthionine bacteriocin.