Microorganism reduction methods and compositions for food
US6773737B1 · kind B1 · utility
13Cited by
3References
2Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 14, 2001 |
| Grant date | Aug 10, 2004 |
| Priority date | — |
| Expiry date | May 14, 2021 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11D2111/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising anionic and/or nonionic detergent surfactant, such as potassium alkyl sulfate, that does not affect palatability, electrolyte to provide at least about 0.04 molarity of cations and basic buffer to provide a pH of at least 8.5 are applied to food products immediately before consumption and can significantly reduce microorganism contamination in less than about one minute. The food can be consumed without rinsing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.