Gram negative antibacterial composition
US6287617A · kind A · utility
9Cited by
4References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 2, 2000 |
| Grant date | Sep 11, 2001 |
| Priority date | — |
| Expiry date | Feb 2, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/157
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: PA0 (a) treating the surface of said fruits, vegetables, seafood or meat with a chemical having a pH of greater than 8.5 in an amount of effective to destroy or disrupt the outer membrane of said gram negative bacteria; and then PA0 (b) treating said surface with an effective amount of one or more agents having bactericidal activity against gram positive bacteria is provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.