Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
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United States of America Patent
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Jun 25, 2019
Grant Date -
Feb 8, 2018
app pub date -
Oct 19, 2017
filing date -
Apr 17, 2015
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Abstract
A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.
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