Nisin as an antibotulinal agent for food products

Details Nisin as an antibotulinal agent for food products Nisin as an antibotulinal agent for food products

1984-03-02

1986-07-01

Nucker, Christine M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 9, 426 38, 426 52, 426 56, 4263302, 426334, 426582, B29D 2900, B29D 3500

Patent

active

045979723

ABSTRACT:
Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.

REFERENCES:
patent: 2744827 (1956-05-01), Mattick et al.
patent: 3579354 (1971-05-01), Kasik et al.
patent: 3899594 (1975-08-01), Nickerson et al.
patent: 3975546 (1976-08-01), Stahmann
patent: 4158607 (1979-06-01), Kalinowski et al.
patent: 4205132 (1980-05-01), Sandine et al.
patent: 4318928 (1982-03-01), Sing
patent: 4477471 (1984-10-01), Gonzalez
Scott et al., J. Food Sci., 46(1) 117-126 (1981).
Somers et al., J. Food Sci., 46(6) 1972-1973 (1981).
Cann et al., "Evaluation of Antibotulinal Properties of Nisin in Fresh Fish Packed in Modified Atmosphere," Torry Research Station Publication, Ministry of Agriculture, Fisheries and Food, Aberdeen, Scotland.

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