WO1991002465A1 - Methode pour accroitre la stabilite microbienne des aliments refrigeres partiellement prepares - Google Patents

Methode pour accroitre la stabilite microbienne des aliments refrigeres partiellement prepares Download PDF

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Publication number
WO1991002465A1
WO1991002465A1 PCT/US1990/004486 US9004486W WO9102465A1 WO 1991002465 A1 WO1991002465 A1 WO 1991002465A1 US 9004486 W US9004486 W US 9004486W WO 9102465 A1 WO9102465 A1 WO 9102465A1
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WIPO (PCT)
Prior art keywords
foodstuff
growth
glucono
salad
food
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Application number
PCT/US1990/004486
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English (en)
Inventor
Carol M. Weiss
Richard R. Graves
Jean E. Anderson
Original Assignee
American National Can Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by American National Can Company filed Critical American National Can Company
Publication of WO1991002465A1 publication Critical patent/WO1991002465A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes

Definitions

  • Refrigerated partially prepared foods are not sterile and may contain many types of organisms not found in the sterile canned food. From the advent of mechanical refrigeration after World War I until recently, it was assumed that refrigeration in the range of 35°F to 45°F was adequate to prevent the growth of pathogenic bacteria and would provide shelf life for partially prepared foods (as well as leftovers) of a few days up to several weeks, depending on the type of product and the amount of bacterial contamination present.
  • Psychrotrophs are defined as organisms which may propagate at temperatures normally regarded as refrigeration temperatures, i.e. 34 to 45 degrees F. These organisms, because of their unique nature, are capable of not only surviving but actually fostering under refrigeration. Such organisms have been encountered in foods on a large scale only recently with the introduction of refrigerated foods on a large scale.
  • Yersinia enterocolitica Listeria monocytoqenes
  • enteropathogenic Escherichia coli Clostridium botulinu type E
  • Aeromonas hydrophila are such psychrotrophs.
  • Yersinia enterocolitica and other Yersinia enterocolitica- like bacteria are known to cause gastroenteritis accompanied by violent abdominal pains that mimic appendicitis.
  • chocolate milk served at school lunches was found to be contaminated.
  • Reconstituted powdered milk and turkey chow mein were the vehicles in the second outbreak which occurred in a children's day camp.
  • several children underwent appendectomies before the bacterial nature of the illness was ascertained. Since 1985, the status of L ster a monocy oqenes as changed from being regarded as an organism known to only a handful of microbiologists to being a fully recognized foodborne pathogen of concern.
  • enterotoxigenic strains of Escherichia coli have the ability to grow and produce toxin under refrigeration conditions.
  • Enterotoxigenic strains of E. coli produce heat labile and/or heat stable enterotoxins. The organism is believed to be the cause of most travelers' diarrhea and other dysentery-like symptoms.
  • This invention deals with the finding that hydrolysis mixtures of aldonic acids and their lactones are exceptionally effective in preventing the growth of many psychrotrophic pathogens in food, even at abuse temperatures, and that these mixtures can be used in a wide variety of chilled foods without destroying the flavor appeal of the food.
  • Food products are subject to bacterial contamination at any of several points in their route from the garden or other source to the table. These danger points include processing, packaging, transportation, handling for display and vending and final consumer preparation for consumption.
  • Processing, packaging, and at least the initial phases of transportation, are normally under the control of trained professionals so that the food is relatively safe during these steps of the route.
  • Display in the retail marketplace be it a large supermarket, a small convenience store, a delicatessen, or other food shop, is often under conditions which expose the food to temperature abuse.
  • the food which may initially have been frozen or refrigerated is often displayed in refrigerated cabinets or salad bars where it is subjected to intermittent or continuous temperatures well above temperatures which are
  • the food may reach temperatures as high as 50°F or even higher during ⁇ the display phase of the cycle. Additionally, during this display period, the food is subject to handling by the vendors and the consuming public, for instance in self serve salad bars. Such handling may lead to direct or cross contamination.
  • modified atmosphere technique is not always satisfactory because it adds another step to the processing and packaging procedure, is expensive, and requires the use of gas barrier films and bags to provide protection against oxygen. Moreover, it does not protect against anaerobic bacteria such as Clostridium botulinum type E, which do not require oxygen for growth. Such organisms flourish in an oxygen-free modified atmosphere environment because they may grow without competing for nutrients with aerobic bacteria which would otherwise be naturally present in the food in the absence of modified atmosphere packaging.
  • outlets it is followed strictly and provides an additional safety barrier to the consumer. In other outlets, it may be virtually ignored.
  • bacteria particularly pathogenic psychrotrophic bacteria
  • non-sterile, refrigerated, partially prepared foods especially salads containing fruits, pasta, vegetables, meat, poultry or fish products, which will be subject to refrigeration with or without prior freezing, by combining the food during processing, i.e., any operation which takes place prior to refrigeration, with a sufficient amount of a hydrolysis mixture of an aldonic acid and its lactones or a precursor thereof to reduce the pH of the foodstuff prior to refrigeration to a value which is less conducive to propagation of pathogenic organisms.
  • the process of the invention is applicable to partially prepared non-sterile foods, including salads such as pasta and seafood salads; sauces; meats; and meat mixtures such as meat balls, meat loaves and stuffed peppers.
  • salads such as pasta and seafood salads
  • sauces such as pasta and seafood salads
  • meats such as meat balls, meat loaves and stuffed peppers.
  • salads particularly pasta, meat, potato, poultry, fruit, vegetable, and seafood or other salads containing these foodstuffs. It is particularly useful for foods of the type typically displayed in freezer cabinets, lunch counters, and salad bars in supermarkets, delicatessens and school cafeterias. It is these foods which are often subject to handling temperature abuse thereby providing the opportunity for pathogenic microorganisms to multiply.
  • hydrolysis mixtures of aldonic acids and their lactones, or precursors thereof can be employed to create an environment in the foodstuff which is not conducive to bacterial growth especially growth of the newly recognized psychrotrophs such as those mentioned above.
  • the preferred agent for acidification is a hydrolysis mixture of gluconic acid and its lactones or precursors thereof.
  • This mixture is generally referred to as GDL and will be ⁇ o identified in this specification and claims.
  • GDL hydrolysis mixture of gluconic acid and its lactones or precursors thereof.
  • the particular advantage of the process of this invention is that the pH reduction sufficient to inhibit the growth of pathogenic microorganisms which multiply at refrigeration temperatures or under temperature abuse conditions can be effected without imparting an objectionable acid taste to the treated food such as results from utilizing even small amounts of those acids normally employed for the acidification of food such as acetic, citric, lactic, malic, and tartaric acid.
  • the extent of the reduction in pH necessary to inhibit bacterial growth will vary from food to food and from one species of bacteria to another. This is because each food has its own natural pH and bacteria vary in their nutritional and pH requirements under refrigeration conditions.
  • foods with a natural pH above 4.6 are generally regarded as low acid foods, and those with a natural pH below 4.6 are regarded as acid foods.
  • the natural pH is the pH of the food or food mixture e.g. the salad. If there is no mixture, the natural pH is the pH of the applicable food.
  • reducing the natural pH of the food from about .5 to 2.5 pH units in accordance with the invention is sufficient to retard and often to inhibit pathogenic bacterial growth, particularly p ⁇ ychrotropic bacterial growth. It is surprising to find that with the acidification agents of this invention, it is possible to reduce the pH to an effective inhibitory or lethal value without significantly adversely affecting the flavor or other organoleptic values of the foods since acids normally impart an acid flavor to foods which limits their acceptability for human consumption.
  • the natural pH of a foodstuff may be determined by measuring the pH of the food prepared without added GDL.
  • Another factor in the practice of the invention is the period of time the treated food is reasonably expected to be exposed to the danger of contamination. In fast turnover situations, it may not be necessary to lower the pH as much as it would be lowered when the period of possible contamination is longer.
  • the food returned to storage will invariably have been subjected to temperature abuse and the possibility of further bacterial contamination.
  • aldonic acids which can be employed in this invention are prepared for example by oxidation of sugars or aldoses, preferably from those having six carbon atoms, although they could be prepared from those having five carbon atoms.
  • Those acids prepared from sugars having six carbon atoms are talonic, galactonic, idonic, gulonic, mannonic, gluconic, altronic and allonic (although currently these acids, with the exception of gluconic, may be unavailable commercially) .
  • These acids are respectively derived from their aldoses — talose, galactose, idose, gulose, mannose, glucose, altrose and allose.
  • Sugars having five carbon atoms are lyxose, xylose, arabinose and ribose.
  • Those skilled in the art will understand from this disclosure regarding six and five carbon atom aldonic acids, that other acids which form their own lactone(s) and mixtures of other acids and their lactones, which perform the same functions and objectives of this invention, particularly regarding lowering the
  • aldari ⁇ acids i.e., dibasic acids such as glucaric which forms saccharo lactone, might be employed.
  • the preferred method for providing the aldonic acid and its lactones to the foodstuff is to combine the foodstuff with a precursor of the aldonic acid.
  • a precursor of the acid herein means a liquid, material or compound which adds the acid to, or forms or provides it in the foodstuff with which it is combined. Again, when the acid contacts moisture or water in or of the foodstuff, it will convert partially to and will co-exist with its lactones.
  • Precursors of these acids which can be employed include their lactones themselves (which can be said to be latent acids since they hydrolyze in water to form a mixture of the acid and its lactones) , mixtures of these lactones, and salts of the acids in combination with certain strong acids.
  • precursors of the preferred gluconic acid which can be employed include glucono-delta-lactone, glucono-gamma-lactone, mixtures of these lactones, and gluconate salts in combination with the strong acid, hydrochloric.
  • GDL glucono-delta-lactone
  • Hydrolysis of the glucono-delta lactone results in an equilibrium mixture of from about 55% to about 60% (by weight) gluconic acid and from about 45% to about 40% (by weight) of a mixture of glucono-delta lactone and glucono-gamma lactone.
  • the rate of acid formation during hydrolysis is affected by the temperature, the pH value and concentration of the solution.
  • Hydrolysis of delta lactones tends to be more rapid than hydrolysis of gamma lactone.
  • salts which can be used in combination with certain strong acids include sodium, potassium and calcium salts, for example, sodium, potassium and calcium gluconates.
  • An example of an acid considered herein to be "strong" is one which will react with the acid salt and provide enough available hydrogen ions to form the desired aldonic type, manner and/or amount of strong acid(s)
  • hydrochloric acid used as the strong acid, all of it should be converted so that no such acid would remain, only some derived salt.
  • any suitable method of material can be employed to bring the aldonic acid and its lactones into combination with the foodstuff, including spraying, dipping or the use of the dry acid or its precursor. While the acid might be added by itself (since the acid, when in contact with moisture or water in the foodstuff, will be converted to a mixture of the acid and its lactones) , doing so currently does not appear practical since aldonic acids are not known to applicants to be commercially available in crystalline form or in food grade. This is the case with the preferred gluconic acid. These acids may be commercially available in technical grade in aqueous solutions. For example, gluconic acid is so available in aqueous solutions stated to be about 50% (by weight) gluconic acid. These aqueous solutions of the acid are equilibrium mixtures of gluconic acid and its lactones, glucono-delta lactone and glucono-gamma lactone.
  • the most important aspect of this invention is that sufficient GDL be mixed with the foodstuff at some stage in its preparation so that while the foodstuff is under refrigerated storage, its pH is sufficiently low to inhibit the growth of pathogenic, psychrotrophic bacteria. It is apparent, therefore, that the optimum method of adjusting the pH may vary appreciably with the particular foodstuff.
  • partially prepared foodstuff as used herein is intended to encompass a wide variety of foodstuffs, some of which require very little additional "preparation" by the consumer before ingestion.
  • the consumer preparation will be little more than heating.
  • the consumer may need only to stir to improve the mixture before serving.
  • the consumer may add milk, water, or other liquid before heating.
  • the pH of the foodstuff refers to the negative logarithm of the hydrogen ion concentration during refrigeration.
  • the pH can be determined using any of the procedures conveniently employed by those skilled in the art. See 21 CFR 114.90, revised April 1, 1987. A pH meter is, perhaps, the most suitable method. With liquid foods, the pH is
  • the electrodes With solid and semi-solid foods, a representative sample is blended and the pH of the blend determined. If the blend does not provide sufficient liquid medium, a small amount of neutral distilled water may be added to the sample. If the solid or semi-solid foodstuff is a salad or other mixture with a plurality of components, it is essential that the sample selected for blending be large enough so that all components are represented in the sample.
  • a ground meat mixture such as is commonly employed for the preparation of stuffed peppers.
  • the meat mixture after cooking, is used to stuff cored peppers which have been blanched for 3 minutes.
  • the resulting product is then usually frozen during storage and shipment.
  • the retail outlet it is placed in a refrigerated display case and allowed to thaw and to come to the temperature of the display case.
  • the product may remain in the case for varying periods of time, e.g., 1 to 10 days before purchase. During that period, the stuffed peppers are often subject to temperature abuse or to contamination by handling.
  • the meat mixture was prepared from the following components:
  • the celery and onion were pre-acidified by soaking overnight in a solution of GDL at the same concentration as used in the meat mixture recipe.
  • the ground beef, celery, and onion mixture was stir fried in a large skillet until the meat was brown and then the excess fat was drained off.
  • the other ingredients were
  • the meat mixture was prepared as described above. Ingredients were purchased at local foodstores.
  • the normal pH and acidified prepared meat mixtures were each distributed in 22 gram quantities in sterile Whirl-Pak bags and stored frozen.
  • the inoculum was a suspension of E. coli diluted to approximately 1.0 x 10 cells/ml.
  • Blender 400 for one minute. Appropriate decimal dilutions from the blend were surface plated in duplicate on Eosin Methylene-Blue Agar (EMB) for selective recovery of the test strain at 90°F. Colonies were counted after 24 hours. Decimal dilutions of the blend were also plated in duplicate in Plate Count Agar (PCA) for an aerobic plate count determination. PCA plates were incubated at 90 F and counted after 48 hours.
  • EMB Eosin Methylene-Blue Agar
  • PCA Plate Count Agar
  • Controls Uninoculated control samples from each pH variable (pH 5.5 and 4.6) were incubated concurrently at the same incubation temperatures and sampled using the same procedures as the inoculated samples. The controls were used to determine the numbers of naturally occurring organisms in this product under the test preparation methods and conditions.
  • the frozen meat mixture was prepared as in Example 1.
  • the water solution of GDL had a concentration of 1.1% to yield a pH of 4.9.
  • Aim inoculum A suspension of E. coli diluted to
  • the numbers of the E. coli test strain increased from 2.8 x
  • EMB Eosin Methylene - Blue Agar at 90°F.
  • the frozen stuffed pepper meat mixture was prepared as described in Example 1, with the following exceptions:
  • Varying concentrations of GDL solutions were used in the recipe for the acidified o meat mixtures and used to pre-acidify the chopped onions, celery and rice.
  • the inoculum was a suspension of Y. enterocolitica ATCC . 27739 diluted to provide approximately 2.2 x 10 5
  • PCA Plate Count Agar
  • SUBSTITUTE SHEET a CIN Cefsulodin-Iragasan-Novobio ⁇ in Agar at 90°F.
  • APC Aerobic plate count in plate count agar at 90 F.
  • the frozen stuffed pepper meat mixture was prepared as described in Example 1 with the following exceptions:
  • the unacidified meat mixture pH normally ranged from 5.4 to 5.5.
  • the meat mixtures were supplemented with 1% glucose, 1% yeast extract, and 0.1% sodium thioglycollate to enhance growth of the test strain.
  • Inoculum The inoculum was a heat-shocked (13 min. at 140°F) suspension of Clostridium botulinum type E Beluga strain 070 spores diluted to provide approximately 1.0 x 10 spores per gram of meat mixture.
  • Controls The procedures usd to analyze uninoculated control samples from each pH variable were the same as described for the inoculated ⁇ amples.
  • the potatoes used to prepare the salad were diced white Idaho potatoes packed in 303 x 406 cans with 1% sodium chloride and a varying brine concentration of GDL for pH control or no GDL for the normal pH samples. All variables were processed 24 minutes at 220°F.
  • the 303 x 406 cans were opened aseptically and drained. 22 g. potatoes were added to sterile Whirl-Pak bags.
  • the inoculum was a suspension of Y. enterocolitica ATCC 27739 diluted to provide approximately 2.2 x 10 5 cells per bag or 1.0 x 104 cells per gram of potato salad.
  • Inoculation 0.1 ml of working suspension added to each bag containing 22 g. of potatoes. Potatoes were mixed with inoculum in bags before adding mayonnaise.
  • Controls Uninoculated control samples from each pH variable were prepared and sampled as described above.
  • the numbers of the Y. enterocolitica test strain increased approximately 3 logs (8.4 x 10 /g to 4.6 x 10 /g) in six days in the unacidified (no added GDL) potato salad (pH 5.5) at 45°F. At 54 C F, a comparable increase in numbers was attained in three days ( Figure 8) .
  • Pasta Elbow macaroni packed in 300 x 407 cans with a brine containing 1% sodium chloride in water and the following amounts of GDL:
  • Surimi 8-ounce packages of frozen Kibun Brand Sea Tails - Salad Style purchased at local food store.
  • Pasteurization Surimi was thawed in the package at 42°F. overnight, repackaged in 6 1/2 x 8 inch Kapak (3M) plastic pouches and heat sealed. The pouches were pasteurized 15 minutes at 180°F. in a water bath to reduce any microbial load that might be present on the product.
  • the inoculum was a suspension of Y. enterocolitica
  • ATCC 27739 diluted to provide approximately 2.2 x 10 5 cells

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Méthode pour inhiber la croissance de bactéries pathogènes dans les aliments réfrigérés en utilisant un mélange d'hydrolyse d'un acide aldonique et de ses lactones ou d'un précurseur de ceux-ci et des aliments ainsi fabriqués.
PCT/US1990/004486 1989-08-24 1990-08-09 Methode pour accroitre la stabilite microbienne des aliments refrigeres partiellement prepares WO1991002465A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US39808189A 1989-08-24 1989-08-24
US398,081 1989-08-24

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WO1991002465A1 true WO1991002465A1 (fr) 1991-03-07

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EP (1) EP0439597A4 (fr)
JP (1) JPH03503723A (fr)
AU (1) AU626459B2 (fr)
CA (1) CA2040425A1 (fr)
WO (1) WO1991002465A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0689773A1 (fr) 1994-05-31 1996-01-03 Cpc International Inc. Mayonnaises et marinades avec un système de préservation contenant de la delta-lactone de l'acide gluconique
WO2008155323A1 (fr) * 2007-06-18 2008-12-24 Purac Biochem Bv Procédé pour augmenter l'innocuité alimentaire de produits carnés cuits

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06209747A (ja) * 1993-01-22 1994-08-02 Ito Ham Kk 食品の調製方法

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US3922353A (en) * 1974-03-25 1975-11-25 Quaker Oats Co Shelf stable, high moisture, filled food product
US3985904A (en) * 1974-03-25 1976-10-12 The Quaker Oats Company Shelf stable, high moisture, meat-containing food product
US4011346A (en) * 1974-09-18 1977-03-08 Ralston Purina Company Process for the production of a formed high moisture pet food product
US4746524A (en) * 1986-09-25 1988-05-24 Curtice-Burns, Inc. Microbiologically-resistant sauces and dressings and method for their preparation
US4832972A (en) * 1988-04-06 1989-05-23 Cornell Research Foundation, Inc. Process for preservation of fish

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GB2031259B (en) * 1978-08-25 1983-06-15 Unilever Ltd Milk substitutes
US4789553A (en) * 1985-09-23 1988-12-06 American National Can Company Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein
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US3922353A (en) * 1974-03-25 1975-11-25 Quaker Oats Co Shelf stable, high moisture, filled food product
US3985904A (en) * 1974-03-25 1976-10-12 The Quaker Oats Company Shelf stable, high moisture, meat-containing food product
US4011346A (en) * 1974-09-18 1977-03-08 Ralston Purina Company Process for the production of a formed high moisture pet food product
US4746524A (en) * 1986-09-25 1988-05-24 Curtice-Burns, Inc. Microbiologically-resistant sauces and dressings and method for their preparation
US4832972A (en) * 1988-04-06 1989-05-23 Cornell Research Foundation, Inc. Process for preservation of fish

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Title
"Glucono-delta-Lactone as a Persevative for Cooked Rice Foods", Published 1984, CHEMICAL ASTRACTS 101:129206e, See entire Abstract. *
"Use of gluconodeltalactone for inhibiting the development of samonella bacteria in foods", Published 1975, 82:123595. See Abstract. *
See also references of EP0439597A4 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0689773A1 (fr) 1994-05-31 1996-01-03 Cpc International Inc. Mayonnaises et marinades avec un système de préservation contenant de la delta-lactone de l'acide gluconique
WO2008155323A1 (fr) * 2007-06-18 2008-12-24 Purac Biochem Bv Procédé pour augmenter l'innocuité alimentaire de produits carnés cuits

Also Published As

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JPH03503723A (ja) 1991-08-22
EP0439597A1 (fr) 1991-08-07
EP0439597A4 (en) 1992-04-08
AU626459B2 (en) 1992-07-30
AU6275890A (en) 1991-04-03
CA2040425A1 (fr) 1991-02-25

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