Method of reducing the health risks during the handling of packa

Details Method of reducing the health risks during the handling of packa Method of reducing the health risks during the handling of packa

1987-07-27

1990-01-16

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 56, 426 61, 426 8, 426324, 426580, A23C 912

Patent

active

048942430

ABSTRACT:
In order to prevent health risks which may occur if packaged, non-sterilized foodstuffs such as milk and similar sensitive dairy products are subjected during transport, storage etc. prior to consumption to accidental bacteria-promoting conditions, e.g. temperatures above the highest recommended temperature, innocuous bacteria are added to the foodstuffs before and/or directly following their packaging in a quantity sufficient to compete out, and thereby eliminate the risk of multiplication dangerous to health of, harmful, in particular pathogenic, bacteria in the packaged product.

REFERENCES:
patent: 644624 (1900-03-01), Muller
patent: 1327308 (1920-01-01), Buel
patent: 1903014 (1933-03-01), Myers
patent: 1985622 (1934-12-01), Reichel
patent: 4205132 (1980-05-01), Sandine et al.
patent: 4579734 (1986-04-01), Hata et al.
Brock, Biology of Microorganisms, 3rd Ed., Prentice-Hall, Inc., pp. 703-707.

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