Method of inhibiting the growth of Clostridium perfringens...

Details Method of inhibiting the growth of Clostridium perfringens... Method of inhibiting the growth of Clostridium perfringens...

2007-12-25

2007-12-25

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

C426S332000, C426S641000

Reexamination Certificate

active

10285356

ABSTRACT:
Improved and outgrowth protection againstClostridium perfringensin meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

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International Food Information Serive (IFIS), Frankfurt-Main, DE; 1985 Kondaiah N Et al; “Effect of chemical dips on unchilled fresh beef inoculated withE. coli, S. aureus, S. faecalisandCl. perfringensand stored at 30 C and 20 C.”, XP002309731, Database accession No. 85-3-11-s0120 abstract.
Biosciences Information Service, Philadelphia, PA, US; 1992. Mahapatra CM et al: “Effect of chemical dipping on quality and sehlf-life of dressed chicken during storage,” XP002309732, Database accession No. PREV199395038060.

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