Hops acid antibacterial compositions

Details Hops acid antibacterial compositions Hops acid antibacterial compositions

2000-07-27

2002-11-05

Lankford, Jr., Leon B. (Department: 1651)

Drug, bio-affecting and body treating compositions

Plant material or plant extract of undetermined constitution...

Containing or obtained from a flower or blossom

C424S773000, C424S774000, C424S776000, C424S779000, C424S725000, C424S405000

Reexamination Certificate

active

06475537

ABSTRACT:

FIELD OF THE INVENTION
The present invention relates to a process for reducing the level or retarding the outgrowth of bacteria on food and nonfood products by treatment with a composition which includes one or more safe and suitable hops acids or hops acid derivatives or hops resins or hops resin derivatives and one or more surfactants, surface active agents, chelators, antioxidants and/or organic acids. More specifically, the process comprises using as an ingredient or applying to a food surface or a nonfood product a composition comprising beta hops acids and one or more nonionic surfactants, chelators, antioxidants and/or organic acids in order to reduce or eliminate gram positive spoilage or pathogenic bacteria, and especially strains of the harmful pathogen
Listeria monocytogenes.
BACKGROUND OF THE INVENTION
Extensive research has been conducted in the field of food and consumer care products safety to develop compositions which function as food grade anti-bacterials. In particular, gram positive bacteria such as
Listeria monocytogenes, Staphlococcus aureus, Bacillus cereus, Clostridium botulinum
and the like, when found in foods or consumer care products may pose significant health risks to users. Further, miscellaneous gram positive spoilage bacteria such as
lactobacilli, bacilli
, streptomyces, and micrococci species may cause reduction in the shelf life and appeal of processed foods and high moisture consumer care products. Both pathogenic and spoilage bacteria occur most commonly at the surfaces of foods or consumer care ingredients, which come into contact with undesirable bacteria by contamination from environmental sources. These bacteria then spread to other parts of the food through mixing, comminuting, wetting action, or migration. The bacteria may then grow during handling and storage of the product, resulting in either spoilage or infectious health risks. Use of such products in sensitive body openings, such as the mouth, the skin, the eyes, or ingestion of food products profoundly increases the chance of contracting infection. In addition, other gram positive bacteria including the miscellaneous spoilage species, can opportunistically infect open cuts and wounds that are treated with consumer products normally meant for external use only. The growth of all bacteria during handling and distribution must therefore be meticulously prevented and minimized in all foods and consumer care products. This invention discloses one such system for the reduction and inactivation of bacteria in food and consumer care products that are at risk.
U.S. Pat. Nos. 5,286,506 and 5,455,038 suggest that acid or acid derivatives from hops (used in beer manufacture) may have antibacterial activity against Listeria species. However, Johnson et al disclose in the International Journal of Food Microbiology 33 (1996) 195-207 that hops acid preparations and hops acid derivatives have limited practical efficacy against bacteria in fat containing products such as cheeses, meats, sauces, and dressings. This is presumably due to the migration or entrapment of the beta acids in the fat emulsion and their subsequent unavailability for inhibition of bacterial growth in the aqueous portion of the emulsion where bacteria are known to grow. This problem of poor activity of hops beta acids in fatty acid containing foods has prevented them from being used commercially as natural anti-microbial agents for control of listeria or other gram positive pathogens. Further, it is unlikely that hops acid activity would prove effective in the water in oil emulsions common among most consumer care products. The ability to tag the hops acids in the aqueous phase of such systems is a property that would dramatically increase their value as anti-microbials in either food or consumer care products containing high oil or fatty acid levels.
To the extent necessary for completion of this patent application, all of the cited references are expressly incorporated by reference. However, despite the above teachings, there still exists a need in the art for a method for protecting fat containing foods and consumer care products against bacterial growth using natural, generally recognized as safe (GRAS) substances. More specifically, there exists a need for more complete and effective reduction of harmful pathogens by use of safe and suitable levels of food grade anti-microbial ingredients such as hops acids whereby the hops acids may be distributed effectively to the aqueous phase of the products to be treated.
BRIEF SUMMARY OF THE INVENTION
It is now discovered, quite surprisingly, that a composition which has as a first component, at least one compound selected from the group consisting of hops acids, hops acid derivatives, hops resins, and hops resin derivatives; and as a second component, at least one compound selected from the group consisting of food grade surfactants, surface active agents, chelators, antioxidants, and organic acids provides excellent antibacterial properties, especially against potentially harmful gram positive bacteria of the Listeria genus and can easily be applied to the foods or consumer products based on oil in water emulsions.
One embodiment of the present invention comprises an antibacterial composition comprising: (a) a first component having at least one compound selected from the group consisting of hops acids, hops acid derivatives, hops resins, and hops resin derivatives; and (b) a second component having at least one compound selected from the group consisting of food grade surfactants and surface active agents. Particularly preferred is a composition containing beta hops acids and a food grade surfactant or surface agent which is either a nonionic surfactant, a propylene glycol, or a mixture thereof.
In another embodiment, the present invention provides a method for reducing, retarding, or even eliminating gram positive bacteria, and especially the
Listeria monocytogenes
, in food products comprising the step of treating the surfaces of said food product with a bacteristatically or bactericidally effective amount of a composition comprising: (a) a first component having at least one compound selected from the group consisting of hops acids, hops acid derivatives, hops resins, and hops resin derivatives; and (b) one or more food grade surfactants and/or surface active agents.
It is an object of the present invention to provide a process for treating food products in order to protect against harmful bacteria.
An additional object of the present invention is to provide a novel composition having substantially greater antibacterial properties than previously observed for the individual components of the composition.
An additional object of the present invention is to provide a product which is easily applied to all surfaces of a food product which is potentially susceptible to bacterial degradation.
A final object of the present invention is to provide a product which can work well under the partitioning conditions of a fat or oil in water emulsion.
These, and other objects, will readily be apparent to those skilled in the art as reference is made to the detailed description of the preferred embodiment.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
In describing the preferred embodiment, certain terminology will be utilized for the sake of clarity. Such terminology is intended to encompass the recited embodiment, as well as all technical equivalents which operate in a similar manner for a similar purpose to achieve a similar result.
The present invention provides a novel antibacterial composition and its use in a process for reducing, retarding, or totally eliminating harmful bacteria, preferably from food surfaces.
The novel antibacterial composition comprises: (a) one or more hops acids or hops acid derivatives or hops resins or hops resin derivatives or mixtures thereof; and (b) one or more food grade surfactants or surface active agents or chelators, or antioxidants, or organic acids, or mixtures thereof, preferably food grade surfactants or surface active agents or mixtur

Affiliated with

Also associated with

Rating

Hops acid antibacterial compositions does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Hops acid antibacterial compositions, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Hops acid antibacterial compositions will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2977265