Reduction of pathogenic bacteria in food products

Drug – bio-affecting and body treating compositions – Antigen – epitope – or other immunospecific immunoeffector – Conjugate or complex

Reexamination Certificate

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Details

C426S335000, C435S243000

Reexamination Certificate

active

06210678

ABSTRACT:

FIELD OF THE INVENTION
The present invention is generally in the area of methods and composition for reducing bacterial contamination in food products, such as meat.
BACKGROUND OF THE INVENTION
Commonly available products (such as chicken pieces, ground beef) as well as other foods (such as lettuce, sprouts) frequently carry bacterial pathogens such as
E. coli
and Salmonella sp. Contamination of chicken carcasses by Salmonella sp. during processing is a particularly common problem. The Salmonella sp. frequently originate as common constituents of the digesta in the lower GI tract of the birds. The bacteria can cause sickness when the product is consumed without adequate washing or cooking.
Methods used to destroy or reduce bacterial contamination other than washing or cooking typically involves the use of ultraviolet radiation or gamma sterilization. Additionally, even freezing frequently does not decrease the level of bacterial contamination. Decontamination is therefore not typically practical under ordinary conditions, and the food can be recontaminated shortly after sterilization.
Current methods for preventing food poisoning are therefore chiefly based on maintenance of good hygiene during food processing. Break downs in sanitation procedures have frequently resulted in sale of food products containing pathogenic bacteria with subsequent infection of consumers.
SUMMARY OF THE INVENTION
It is therefore a purpose of this invention to destroy or reduce bacterial growth during processing of the food and/or to suppress growth of such bacteria during food storage.
The present invention involves compositions including polyphenols, preferably obtained from extracts of larch wood (Larix), most preferably using only water extraction, heating and compression of the wood, used to treat meat and other food products to reduce spoilage of the food product due to bacterial contamination, especially of pathogenic bacteria, such as
E. coli
and Salmonella sp. An advantage of the polyphenol mixture is that it can be applied as a solution, for both immediate reduction in bacterial load as well as for lowering subsequent bacterial infection.
One aspect of the present invention provides a method for decreasing bacterial contamination in a food product. The method includes applying to the food an effective amount of a composition including a wood extract including polyphenols to reduce bacterial growth on the food, i.e., bacterial growth that can be on the exterior surface of the food or contained within the food itself. The composition may further include arabinogalactan.
Preferably, the wood extract is present in the composition in an amount from about 1% solids to about 25% solids. In another embodiment, the composition is essentially arabinogalactan-free. By “essentially arabinogalactan-free” it is meant that the wood extract included in the composition contains about 1% or less of arabinogalactan. In this instance, the wood extract is preferably present in the composition in an amount from about 0.01% solids to about 5.0% solids.
Preferably, the extract is obtained from a wood of Larix genus. Typically, the composition is an aqueous solution of the extract. Alternatively, the composition can be applied as a powder to the food.
The composition may be applied to the food product by mixing the composition with the food so that it is retained with the food in an amount effective to reduce bacterial growth. Alternatively, the composition can be applied using a technique selected from the group consisting of spraying, dipping, rinsing, brushing, or a combination thereof.
In accordance with the present invention, the food product can be selected from the group consisting of meat, eggs, vegetables, fruit, or a combination thereof.
Another aspect of the present invention provides a composition for reducing the viable bacterial content of food comprising a composition comprising a wood extract of polyphenols. The wood extract is preferably present in the composition in an amount from about 1% solids to about 25% solids. If the composition is essentially arabinogalactan-free, the extract is preferably present in the composition in an amount from about 0.01% solids to about 5.0% solids.
Yet another aspect of the present invention provides a food including an effective amount of a composition comprising polyphenols to reduce bacterial growth on the food. The composition may further include arabinogalactan in an amount effective to increase the growth of bifidobacteria following ingestion. Alternatively, the composition can be essentially arabinogalactan-free.
A composition in accordance with the present invention suppresses or prevents the growth of
E. coli
and of Salmonella sp. Additionally, the composition including a wood extract imparts little or no residual taste to the food, but can readily be removed if desired by washing before use of the food.


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