Synergistic antimicrobial compositions

Details Synergistic antimicrobial compositions Synergistic antimicrobial compositions

1990-06-13

1991-08-27

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Biocidal or disinfecting chemical agent

426 56, 426 63, A23B 7155

Patent

active

050431765

ABSTRACT:
The invention discloses an antimicrobial composition composed of an antimicrobial polypeptide and a hypothiocyanate component. Synergistic activity is seen when the composition is applied at between about 30 and 40 degrees Centigrade at a pH between about 3 and about 5. The composition is useful against gram negative bacteria such as Salmonella. A preferred composition is nisin, lactoperoxidase, thiocyanate and hydrogen peroxide. Such a composition is capable of reducing the viable cell count of Salmonella by greater than 6 logs in 10 to 20 minutes.

REFERENCES:
patent: 4597972 (1986-07-01), Taylor
Somers 1981 J Food Science 46:1972.
Chemical Abstracts 1986, vol. 104:128479w.
Scott 1981 J Food Science 46:121.
Chemical Abstracts 1990, vol. 111:38169k.
Scott 1981 J Food Science 46:118.
Delves-Broughton 1990 Food Technology Nov., p. 100.
Chemical Abstracts 1990, vol. 113:96287z.
Chemical Abstracts 1990, vol. 112:95145u.

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