Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith

• US 6,991,820 B2
• Filed: 07/12/2002
• Issued: 01/31/2006
• Est. Priority Date: 07/13/2001
• Status: Expired due to Term

• Current Assignee: DuPont Nutrition Biosciences ApS (International Flavors & Fragrances Incorporated)
• Original Assignee: Danisco A/S (International Flavors & Fragrances Incorporated)
• Inventors: King, William Robert, Ming, Xintian, Payne, Jan
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US10/194,668
• Publication Number:
  US 20030108648A1
• Time in Patent Office: 1,299 Days
• Field of Search: 426/310, 426/326, 426/335, 426/532, 426/580, 426/615, 426/549, 426/643
• US Class Current: 426/310
• CPC Class Codes: A23B 4/10 Coating with a protective layer; Compositions or apparatus therefor A23B4/08 takes precedence
• CPC Class Codes: A23B 7/16 Coating with a protective layer; Compositions or apparatus therefor A23B7/08 takes precedence
• CPC Class Codes: A23L 3/00 Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs preserving foods or foodstuffs in association with packaging B65B55/00
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
• CPC Class Codes: A23L 3/263 with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation laser plasma radiation A23L3/26
• CPC Class Codes: A23L 3/30 by treatment with ultrasonic waves
• CPC Class Codes: A23L 3/34635 Antibiotics
• CPC Class Codes: A23L 3/3508 containing carboxyl groups
• CPC Class Codes: A23L 3/3571 Microorganisms; Enzymes
• CPC Class Codes: A23L 3/358 Inorganic compounds
• CPC Class Codes: C12Y 302/01017 Lysozyme (3.2.1.17)

Abstract

Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

Claims

1. A food-treating composition having bacteristatic and bactericidal activity for harmful bacteria in food, said composition comprising at least one propionibacterial metabolite in combination with:

a) a lantibiotic;

b) a lytic enzyme; and

,

c) an organic acid or its salt;

wherein the organic acid or its salt is sodium diacetate.

2. The composition of matter according to claim 1 wherein said lantibiotic is selected from the group consisting essentially of nisin and lacticin.

3. The composition of matter according to claim 1 wherein the lytic enzyme is selected from the group consisting essentially of lysozyme and chitinase.

4. The composition of matter according to claim 1 further comprising one or more components selected from the group consisting of additional antibacterial agents, chelating agents, natural seasonings, synthetic seasonings, flavors, dyes, colorants, vitamins, minerals, nutrients, enzymes, and binding agents.

5. A process for inhibiting the growth of and killing bacteria on a food product, said process comprising a step of applying to one or more surfaces of said food product a bacteria growth-inhibiting and bactericidal effective amount of a composition of matter which demonstrates growth inhibitory and bactericidal efficacy against both gram positive and gram negative bacteria comprising a propionibacterial metabolite in combination with:

a) a lantibiotic;

b) a lytic enzyme; and

,

c) an organic acid or its salt;

wherein the organic acid or its salt is sodium diacetate.

6. The process according to claim 5 wherein the composition of matter reduces the amount of gram positive bacteria in the food product.

7. The process according to claim 6 wherein the gram positive bacteria is selected from the genera consisting of Bacillus, Clostridia, Staphyloccus, Listeria, Micrococcus, Streptococcus, Lactobacillus and Leuconostoc.

8. The process according to claim 7 wherein the bacteria is selected from the group consisting of Bacillus cereus, Bacillus licheniformis, Bacillus subtilis, Bacillus coagulans, Clostridium botulinum, Clostridium perfringens, Clostridium sporogenes, Clostridium tyrobutyricum, Clostridium putrefasciens, Staphylococcus aureus and Listeria monocytogenes.

9. The process according to claim 5 wherein the composition of matter reduces the amount of gram negative bacteria in the food product.

10. The process according to claim 9 wherein the gram negative bacteria is selected from the genera consisting of Escherichia, Campylobacter, Vibrio, Pectobacteria, Pseudomonas, and Salmonella.

11. The process according to claim 10 wherein the bacteria are selected from the group consisting of E. coli H7:

0157, Campylobacter jejuni, Vibrio parahaemolytica, Pectobacterium carotovorum, and Pseudomonas fluorescens.

12. The process according to claim 5 wherein the food product is selected from the group consisting of dairy foods, fruits, vegetables, fruit derived products, vegetable derived products, grains, grain derived products, meats, poultry, seafood, ready to eat meals, deli salads, salad dressings, condiments, pastas, soups, aseptically packaged foods, and mixtures thereof.

13. The process according to claim 5 wherein the food product contains more than about 1% fat, lipid, or oil soluble materials.

14. The process according to claim 5 wherein the composition of matter is either applied to a surface of the food product or applied to a food packaging material which is thereafter brought into contact with the surface of the food product.

15. The process according to claim 5 wherein the composition of matter is applied to the food product by dipping, rinsing, injecting, spraying, or mixing.

16. The process according to claim 5 wherein the composition of matter is applied to the food product as a component of a marinade, breading, seasoning rub, glaze, or colorant mixture.

17. The process according to claim 5 wherein the food product comprises a fatty emulsion.

18. A process for inhibiting the growth of and killing bacteria on a food product which comprises a fatty emulsion, said process comprising incorporating a bacterial growth-inhibiting and bactericidal effective amount of a composition of matter which demonstrates growth inhibitory and bactericidal efficacy against both gram positive and gram negative bacteria into the aqueous phase of the fatty emulsion of said food product, said composition comprising a propionibacterial metabolite in combination with:

a) a lantibiotic;

b) a lytic enzyme; and

,

c) an organic acid or its salt.

19. A process for inhibiting the growth of and killing bacteria on a food product, said process comprising a step of applying to one or more surfaces of said food product a bacterial growth-inhibiting and bactericidal effective-amount of a composition of matter which demonstrates growth inhibitory and bactericidal efficacy against both gram positive and gram negative bacteria comprising a propionibacterial metabolite in combination with:

a) a lantibiotic;

b) a lytic enzyme; and

,

c) an organic acid or its salt;

wherein the organic acid or its salt is sodium diacetate; and

the composition of matter being used in combination with a sublethal processing treatment of the food product.

20. The process according to claim 19 wherein the sublethal processing treatment is selected from the group consisting of heat, gamma irradiation, high pressure, ultrasound, ozone, nitrite and combinations thereof.

21. A food product having a reduced live bacterial population as a result of having applied thereon to one or more of its surfaces a composition of matter which demonstrates efficacy against both gram positive and gram negative bacteria comprising a propionibacterial metabolite in combination with:

a) a lantibiotic;

b) a lytic enzyme;

c) an organic acid or its salt.

wherein the organic acid or its salt is sodium diacetate.

22. The food product according to claim 21 which is selected from the group consisting of dairy foods, fruits, vegetables, fruit derived products, vegetable derived products, grains, grain derived products, meats, poultry, seafood, ready to eat meals, deli salads, salad dressings, condiments, pastas, soups, aseptically packaged foods, and mixtures thereof.

23. The food product according to claim 21 wherein the sublethal processing treatment is selected from the group consisting essentially of heat, gamma irradiation, high pressure, ultrasound, ozone, nitrite and combinations thereof.

24. The food product according to claim 21 wherein the composition of matter is used in combination with a sublethal processing treatment of the food product.