Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Reexamination Certificate
2006-01-18
2010-02-09
Pratt, Helen F (Department: 1794)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
C426S074000, C426S320000, C426S321000, C426S332000, C426S654000
Reexamination Certificate
active
07658959
ABSTRACT:
Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to killsalmonellaand other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated withsalmonellaand other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications.
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Freier Timothy
Koefod Robert Scott
Cargill Incorporated
Pratt Helen F
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