CLOSTRIDIUM BOTULINUM CONTROL IN MIDLY PROCESSED REFRIGERATED FOOD PRODUCTS
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United States of America Patent
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Issued Date -
May 21, 2015
app pub date -
Nov 13, 2014
filing date -
Nov 15, 2013
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Abstract
The protection of low-acid, high moisture and/or high water activity processed food products against outgrowth of Clostridium botulinum. It was surprisingly found that combinations of propionic acid and/or a salt thereof with nisin are very effective in preventing Clostridium botulinum outgrowth. In certain embodiments, cinnamic acid and/or a salt thereof can be added to these combinations to give particularly good results. These combinations provide a preservative system that is particularly effective against Clostridium botulinum outgrowth. The use of these preservative systems in food products that are conductive to Clostrisium botulinum outgrowth. The food products including these preservative systems and the methods of producing them.
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