Method for treating a food processing facility to control microbial contamination of food products
First Claim
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1. A method for treating a food processing facility, comprising inoculating equipment within a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria on equipment within said facility.
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Abstract
A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.
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28 Claims
- 1. A method for treating a food processing facility, comprising inoculating equipment within a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria on equipment within said facility.
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23. A method for treating a food processing facility, comprising inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria, wherein the general environment of the facility is exposed to an effective amount of non-spoilage and non-pathogenic bacteria to reduce the risk of unintentional infection with pathogenic and spoilage bacteria of a food product within said facility and wherein said non-spoilage and non-pathogenic bacteria is able to proliferate in a pH environment of from about pH 4 to about pH 7 and at temperatures from about −
- 1.degree. C. to about 35.degree. C.
- View Dependent Claims (24, 25, 26, 27, 28)
Specification