Microorganism reduction methods and compositions for food
US6808729B1 · kind B1 · utility
14Cited by
36References
1Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 16, 1999 |
| Grant date | Oct 26, 2004 |
| Priority date | — |
| Expiry date | Dec 16, 2019 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11D2111/14
- WIPO fieldBasic materials 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, optionaly, less than about 0.5% detergent surfactat, such as potassium alkyl sulfate, that does not affect palatability and basic buffer to provide a pH of at least 10.5 are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. The food can be consumed without rinsing.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.