Method for preventing microbial surface deterioration of foods a

Details Method for preventing microbial surface deterioration of foods a Method for preventing microbial surface deterioration of foods a

1974-09-09

1976-12-07

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426331, 426332, 426334, 426335, 426541, 426549, 426582, 426614, 426615, 426618, 426641, 426643, 426644, A21D 1508, A23C 308, A23L 334

Patent

active

039963861

ABSTRACT:
Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.

REFERENCES:
patent: 2876110 (1959-03-01), Stadelman et al.
patent: 2980582 (1961-04-01), Keats
patent: 3033691 (1962-05-01), Smythe et al.
patent: 3130057 (1964-04-01), Williams
patent: 3503760 (1970-03-01), Allen

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