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Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Titel:	Method of inhibiting the growth of Clostridium perfringens in meat products
Autor/in / Beteiligte Person:	Hull, Richard S.
Link:	View record in USPTO Patent Grants (Volltext)
Veröffentlichung:	2007
Medientyp:	Patent
Sonstiges:	Nachgewiesen in: USPTO Patent Grants Sprachen: English Patent Number: 7,311,934 Publication Date: December 25, 2007 Appl. No: 10/285356 Application Filed: October 31, 2002 Assignees: WTI, Inc. (Athens, GA, US) Claim: 1. A method of inhibiting growth and germination of Clostridium perfringens and/or Listeria monocytogenes in or on a meat product, comprising incorporating into the meat product or onto the surface of the meat product a composition consisting essentially of an amount effective to inhibit said growth and germination of at least one compound selected from the group consisting of sodium acetate and sodium diacetate in conjunction with from about 0.2% to about 4% by weight of sodium citrate as anti-bacterial components, wherein the ratio of sodium citrate to sodium acetate or sodium diacetate is about 2:1 to about 40:1. Claim: 2. The method of claim 1 wherein said compound is introduced into said meat product in an amount of substantially 0.05% to about 2% by weight. Claim: 3. The method of claim 2 wherein said compound and said sodium citrate are introduced into said meat product in the form of a citric acid buffered solution of sodium citrate and containing 5 to 35% by weight sodium acetate. Claim: 4. The method of claim 3 wherein said citric acid buffered solution contains 75% to 95% by weight sodium citrate and 5% to 25% by weight citric acid at a pH of 4.0 to 5.8. Claim: 5. The method of claim 1 wherein the meat product is treated with a solution containing said compound and citric acid buffered sodium citrate. Claim: 6. The method of claim 5 wherein said meat product is a buffered product. Claim: 7. The method of claim 5 wherein said meat product is treated with said solution prior to cooking. Claim: 8. The method of claim 5 wherein said meat product is treated with said solution during cooking. Claim: 9. The method of claim 5 wherein said meat product is treated with said solution after cooking. Claim: 10. The method of claim 1 wherein said meat product is treated with a citric acid buffered solution of sodium citrate initially and is thereafter treated with an aqueous solution of sodium acetate and/or sodium diacetate. Claim: 11. The method of claim 5 wherein said solution is injected into said meat product. Claim: 12. The method of claim 5 wherein said solution is massaged into said meat product. Claim: 13. The method of claim 1 wherein the meat product is a ready-to-eat meat product. Claim: 14. The method of claim 1 wherein the meat product is a raw meat product. Claim: 15. The method of claim 1 wherein the meat product is treated by applying to the surface of the meat product or massaging or injecting into the meat product a solution comprising 65 to 95% sodium citrate and 5 to 35% sodium acetate or sodium diacetate. Claim: 16. The method of claim 1 wherein the meat product is treated by applying to the surface of the meat product or massaging or injecting into the meat product a solution comprising 75 to 95% sodium citrate and 5 to 25% sodium acetate or sodium diacetate. Claim: 17. The method of claim 1 wherein the meat product is treated with a composition comprising about 80% sodium citrate and about 20% sodium acetate or sodium diacetate. Claim: 18. A method of inhibiting growth of Clostridium perfringens and/or Listeria monocytogenes on and/or in a meat product comprising treating the meat product with a composition consisting essentially of 75 to 95% sodium citrate and 5 to 25% sodium acetate or sodium diacetate. Claim: 19. The method of claim 18 wherein the composition is an aqueous solution. Claim: 20. The method of claim 19 wherein the meat product is treated with a composition that provides about 1.0% sodium citrate and about 0.1% sodium diacetate or sodium acetate on the surface of or incorporated into the meat product. Claim: 21. The method of claim 19 wherein the meat product is raw meat. Claim: 22. The method of claim 19 wherein the meat product is a ready-to-eat meat product. Claim: 23. The method of claim 19 wherein the solution is massaged into the meat product. Claim: 24. The method of claim 19 wherein the solution is injected into the meat product. Claim: 25. The method of claim 19 wherein the solution is added to a package containing the meat. Current U.S. Class: 426/281 Patent References Cited: 2417806 March 1947 Bauer et al. ; 5302406 April 1994 Ludwig ; 5436017 July 1995 Ludwig et al. ; 2003/0091706 May 2003 Hull ; 361192275 August 1986 Other References: International Food Information Serive (IFIS), Frankfurt-Main, DE; 1985 Kondaiah N Et al; “Effect of chemical dips on unchilled fresh beef inoculated with E. coli, S. aureus, S. faecalis and Cl. perfringens and stored at 30 C and 20 C.”, XP002309731, Database accession No. 85-3-11-s0120 abstract. cited by other ; Biosciences Information Service, Philadelphia, PA, US; 1992. Mahapatra CM et al: “Effect of chemical dipping on quality and sehlf-life of dressed chicken during storage,” XP002309732, Database accession No. PREV199395038060. cited by other Primary Examiner: Corbin, Arthur L. Attorney, Agent or Firm: McDermott Will & Emery LLP

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Method of inhibiting the growth of Clostridium perfringens in meat products