U.S. patent application number 17/221048 was filed with the patent office on 2021-07-22 for control of pathogenic bacteria in foods.
This patent application is currently assigned to NEVADA NATURALS INC.. The applicant listed for this patent is NEVADA NATURALS INC.. Invention is credited to Anthony J. Sawyer, Richard F. Stockel.
Application Number | 20210219575 17/221048 |
Document ID | / |
Family ID | 1000005493313 |
Filed Date | 2021-07-22 |
United States Patent
Application |
20210219575 |
Kind Code |
A1 |
Sawyer; Anthony J. ; et
al. |
July 22, 2021 |
Control of Pathogenic Bacteria in Foods
Abstract
Methods of making coated pet food kibble and the kibble product
by coating kibble with a composition that include at least one of:
(i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester
of a fatty acid, a sugar monoester of a fatty acid, and chicken
fat; (iii) lecithin, N.sup..alpha.--(C.sub.8-C.sub.18) acyl
arginine alkyl (C.sub.1-C.sub.8) ester, and chicken fat; or (iv)
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester-thymol and chicken fat. When the pet food
kibble coated with a composition as described above, exhibits
amounts of Salmonella sp. that are reduced by about 99%. This
reduction is effective for at least 60 days post coating when
compared to pet food kibble coated with a composition lacking one
of (i)-(iv). The compositions are also used in a method for
treating raw beef or poultry prior to grinding where the ground
meat exhibits amounts of Salmonella sp. that are reduced by about
99%.
Inventors: |
Sawyer; Anthony J.;
(Albuquerque, NM) ; Stockel; Richard F.;
(Bridgewater, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
NEVADA NATURALS INC. |
ALBUQUERQUE |
NM |
US |
|
|
Assignee: |
NEVADA NATURALS INC.
ALBUQUERQUE
NM
|
Family ID: |
1000005493313 |
Appl. No.: |
17/221048 |
Filed: |
April 2, 2021 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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16950443 |
Nov 17, 2020 |
10986851 |
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17221048 |
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16818027 |
Mar 13, 2020 |
10842175 |
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16950443 |
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16265515 |
Feb 1, 2019 |
10624368 |
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16818027 |
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62625139 |
Feb 1, 2018 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23K 40/30 20160501;
A23K 30/00 20160501; A23K 20/163 20160501; A23V 2002/00 20130101;
A23K 20/158 20160501; A23L 3/3526 20130101; A23L 3/3562 20130101;
A23K 20/142 20160501; A23B 4/20 20130101; A23K 50/42 20160501; A23L
3/3517 20130101 |
International
Class: |
A23K 30/00 20060101
A23K030/00; A23K 40/30 20060101 A23K040/30; A23K 50/42 20060101
A23K050/42; A23K 20/158 20060101 A23K020/158; A23K 20/163 20060101
A23K020/163; A23B 4/20 20060101 A23B004/20; A23L 3/3517 20060101
A23L003/3517; A23L 3/3526 20060101 A23L003/3526; A23L 3/3562
20060101 A23L003/3562; A23K 20/142 20060101 A23K020/142 |
Claims
1-55. (canceled)
56. A preservative composition comprising: an effective amount of
between about 0.002 to about 4.0 wt % of N.alpha.-(C8-C18) acyl
arginine alkyl (C1-C8) ester-thymol, wherein application of the
composition is effective for reducing colony forming units of
pathogens by about 94% compared to application of a composition
lacking N.alpha.-(C8-C18) acyl arginine alkyl (C1-C8)
ester-thymol.
57. The composition of claim 56, further comprising a chelating
agent EDTA.
58. The composition of claim 56, further comprising buffers to
maintain pH of less than 7.
59. The composition of claim 56, further comprising a flavoring or
coloring.
60. The composition of claim 56, further comprising a surfactant.
Description
PRIORITY
[0001] This application is a continuation of U.S. application Ser.
No. 16/950,443 filed Nov. 17, 2020, which is a continuation of Ser.
No. 16/818,027 filed Mar. 13, 2020, now U.S. Pat. No. 10,842,175,
which is a divisional of U.S. application Ser. No. 16/265,515,
filed Feb. 1, 2019, now U.S. Pat. No. 10,624,368, which claims
priority to U.S. Provisional Pat. App. No. 62/625,139, filed on
Feb. 1, 2018, all of which are incorporated by reference herein in
its entirety.
TECHNICAL FIELD
[0002] The purpose of this invention is to present a composition
for a treatment system for human foods and pet foods. Compositions
can be specially designed to bring preservatives or other
ingredients that have inhibitory characteristics in contact with
bacteria.
BACKGROUND
[0003] It is well known that there have been serious bacterial
contamination issues in the recent past in both human food and
companion pet food. It would be desirable to prevent bacterial
contamination in the fatty sections of dry pet foods and fatty
human food. Salmonella bacteria live in the intestines, both human
and animal, and meat may become contaminated if animal feces
spreads during the butchering process. Seafood, fruits and
vegetables can also become tainted by contaminated water. It is
well known that there have been serious bacterial contamination
issues in the recent past in both human food and companion pet
food. However, there are no published methods found to reach
commonly found bacteria, e.g. salmonella, etc. in the fat portions
of foods utilizing commonly used preservatives.
[0004] One reason is that consumers are aware of non-green and
natural additives in food, and since the invention of the internet,
more people are educated about chemicals used to process their
foods that might be retained.
[0005] In Pohlman, F. et al., Meat Sci. 2002 April; 60(4):349-56,
0.5% cetylpyridinium chloride (CPC) was applied to beef trimmings
either aerobically or under vacuum before grinding. Beef trimmings
were inoculated with Salmonella typhimurium then treated with CPC
in vacuum or aerobic conditions.
[0006] In Chen, X. et al., J Food Prot. 2014 November;
77(11):1882-8, ground chicken was reported to likely have higher
microbiological loads than whole carcasses and parts. Five
treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA],
and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated.
Results from this study indicated that using PAA as an
antimicrobial agent in a postchill decontamination tank to treat
ground poultry parts is effective for the reduction of
Salmonella.
[0007] In Sharma, C. et al., the authors report the efficacy of
lauric arginate (LAE) on Salmonella survivability in ground chicken
containing 9.8% fat was determined under refrigerated storage and
concluded that, although LAE possesses strong inhibitory
(P<0.05) effect against Salmonella in suspension in 0.1% peptone
water, no inhibitory (P>0.05) effect on growth of Salmonella was
observed in ground chicken at the currently approved levels of 200
ppm.
Kibble and Pet Food
[0008] Pet food is a specialty food for domesticated animals that
is formulated according to their nutritional needs. Some type of
extrusion is commonly used. It generally consists of meat, meat
byproducts, cereals, greens, vitamins, and minerals. Biscuit type
pieces are called "kibble". To meet nutritional requirements, pet
food manufacturers blend animal fats, e.g. chicken fat, etc., and
meals with soy and wheat grains and vitamins and minerals. This
yields a cheap, nutritious pellet that no one wants to eat.
[0009] The primary ingredients in pet food are byproducts of meat,
poultry, and seafood, food feed grains, and soybean meal. Other
ingredients may include salt, preservatives, stabilizers, and
chilling agents. Kibble generally contains about 10% moisture. The
following is the current general method of manufacturing dry pet
food (kibble): dry meal is heated with steam, and moisture is added
to approximately 25 wt % level; the wet meal is extruded under
pressure and cut to size; the kibble is conveyed with air on to a
dryer bed at approximately <220.degree. F.; the kibble are dried
down to a moisture level of 6 to 8 wt %; the kibble are sifted to
remove broken and fines. Also, the kibble may be sprayed sometimes
with another wet coating, usually a liquid flavor ("palatant") that
is water-based. It is during drying and sifting steps that
contamination where microbes like salmonella strains can be
introduced, and this presents a serious problem. Anytime you
introduce water/moisture, the probability of introducing pathogens
is a concern. The instant invention solves the preservative problem
without changing the process with adverse economic effects. The
grains, meat, poultry parts, etc. are heated to 250-260 degrees
.degree. F. This step is designed to kill all the pathogens that
likely arise from the poultry scraps that can contain salmonella.
However, many manufacturers do not have good temperature control.
Also, cross-contamination can occur once the kibble is placed into
storage bins and dryers. The moisture level out of the extruder can
be 20-25 wt %. After the drying step, the moisture level can be
8-10 wt %. The extruder is intended to be the kill step, however
because of the moisture level there can be growth from cross
contamination in the manufacturing facility. The normal
manufacturing procedure is to coat the extruded kibble with fat and
then a flavor coating (called a palatant) can be added by spraying.
Poultry fat is commonly used as a coating for kibble.
[0010] Shelf life of kibble is usually 1 to 11/2 years, however the
shelf life of the palatant can be much shorter, e.g. possibly three
months. If the kibble factory is contaminated with salmonella, the
bacteria can fall into the production lines and get packaged into
the kibble bags. Dogs are relatively resistant to salmonella and
usually do not show signs of illness from eating contaminated
kibble. But humans who handle the food or the dog can acquire the
bacteria and get sick. This makes dry dog food a potentially
hazardous product, one best kept away from people with weak immune
systems such as young children and the elderly.
[0011] Present kibble products are commonly preserved with
potassium benzoate, sorbate or similar. These are water soluble and
do not have the ability to penetrate fat and reach any bacteria
hiding inside.
[0012] Human infections of salmonella have been traced back to
contaminated feed. From the CDC website, "Multistate Outbreak of
Salmonella Schwarzengrund Infections Linked to Dry Pet Food (FINAL
UPDATE)" Posted Sep. 4, 2007, the CDC is collaborating with public
health officials in Pennsylvania and other state health departments
and the US FDA to investigate a multistate outbreak of Salmonella
serotype Schwarzengrund infections in humans.
[0013] In. Maciorowski, K. et al., World's Poultry Science Journal,
Volume 60, Issue 4, December 2004, pp. 446-457, the authors report
that transmission of food-poisoning salmonellae in the poultry
industry is often associated with a contaminated feed supply.
SUMMARY
[0014] This invention discloses the use of emulsifying agents and
surfactants with or without preservatives to penetrate fat in both
human and animal foods and to control the growth of salmonella and
other pathogens therein. These emulsifying agents/surfactants
include sucrose monoesters of fatty acids, glycerol monoesters of
fatty acids, and lecithin, for example.
[0015] The instant invention demonstrates compositions that can
penetrate fat that is used to coat pet food, e.g. dry kibble, etc.,
and reach pathogen within the coating of a kibble. The instant
invention discloses a method to penetrate the fat coating on kibble
to reach the Salmonella that is not adequately killed in the
manufacturing process for kibble.
[0016] The compositions of the invention can also penetrate fat of
products such as ground beef, or ground poultry. The instant
invention discloses the use of emulsifying agents with or without
other preservatives, such as, benzoates sorbates, nitrates,
sulfites, lauric arginate, to penetrate fat in both human and
animal foods and to control the growth of salmonella and other
pathogens. These emulsifying agents include 1) sucrose monoesters
of fatty acids; 2) glycerol monoesters of fatty acids; and 3)
lecithin.
[0017] The method in the instant invention of treating human food,
such as ground beef or ground turkey, would entail coating the
scraps of beef and turkey prior to a grinding step with the
compositions of the instant invention, similar to how dry kibble is
coated. This will assure that the distribution of the compositions
is evenly distributed in the ground product but also be more
effective than post adding the compositions after the grinding
process because of the difficulty of reaching and evenly
distributing the composition of the instant invention by post
adding into the ground meat product.
DETAILED DESCRIPTION
[0018] The inventors have several patents and patent applications
that disclose green and natural GRAS food preservatives, lauric
arginate (LAE), as well as synergies of LAE with emulsifiers, e.g.
glycerol monoesters, including U.S. Pat. Nos. 8,734,879; 9,271,495;
8,834,857, 8,926,997, PCT/US2014/051293, WO 2016/024999 the
contents of which are all incorporated by reference in their
entirety.
[0019] The purpose of this invention is to present a composition
for treatment of foods, e.g. human foods such as ground beef or
ground turkey and pet foods such as kibble. The compositions are
specially balanced to bring preservatives or other ingredients that
have inhibitory characteristics in contact with bacteria. This
system can be adjusted to maximize effectiveness depending on where
and on what the preservatives or other ingredients that have
inhibitory characteristics are to be used.
[0020] For purposes of this invention, it is assumed that ground
beef or poultry for human consumption are usually chilled and have
several months shelf life. For dry pet food/kibble, the average
shelf life is 1 year, and that it takes about 30 to 60 days from
the time of manufacturing until the pet food reaches the consumer.
In order to screen the final product for contamination, a major pet
food testing lab specifies only 0, 20, and 60 day recoveries.
[0021] Advantages for dry pet food/kibble include but are not
limited to: additives that are nutritious; additives that are GRAS;
process cost that are minimized; additives that are inexpensive;
additives are commercially available in large volumes from multiple
sources; a process that is simple and does not require any
additional expense of equipment; no need for additional energy
costs.
[0022] Compositions of this invention comprise 1) one or more
antimicrobial or one or more surfactants/emulsifiers with
preservative characteristics, 2) one or more surfactants with an
average HLB between 7 and 12 value to enable the
preservative/antimicrobial agent to reach the bacteria on or within
the food, 3) an aqueous vehicle to deliver the system ingredients,
4) optionally buffers to maintain a pH between about 2.0 to 7.0, 5)
optionally a chelating agent, and 6) optionally
enhancers/synergists to the preservative system.
[0023] As noted above, a particularly serious problem to be dealt
with in preserving foods is due to the penetration of fats and oils
with pathogenic bacteria, such as Salmonella. In many cases
bacteria trapped in fats and oils cannot be reached using
preservatives alone. Furthermore, even if an antimicrobial can
reach the target bacteria, kill is not generally achieved in the
absence of any water because the bacteria often become dormant and
cannot metabolize the antimicrobial making it ineffective.
[0024] Accordingly, the surfactants in the compositions of this
invention enhance the interaction of the composition with the
bacteria by ensuring contact and by introducing moisture to
activate the anti-microbials. In order to decontaminate oils and
fats on or within foods, this invention employs surfactants to
emulsify small amounts of aqueous preservative and moisture into
the fats and oils present in the food.
[0025] Surfactants optimize the HLB to help the aqueous system
containing the preservative, to either more effectively wet food
surfaces or to penetrate into the oils and fats. Wetting of
surfaces is best achieved with surfactants.
[0026] Fats and oils in foods can be generally best be emulsified
in aqueous solution using surfactants having an HLB somewhere
between about 6 and 12. An oil in water emulsion is best formed
with an emulsifier of HLB between about 12 and 16, while a water in
oil emulsion is best formed with an emulsifier of HLB between about
3 and 7.0.
[0027] In addition to HLB, a second factor in choosing an
emulsifier is the length of the hydrophobe chain. In general,
longer fatty chains are generally more effective in penetrating
fats and oils. The hydrophobe chain length should be between 12 and
about 18 carbons, more preferably between about 16 and 18.
[0028] Where bacteria are more likely to be located on the outside
of food surfaces, a wetting agent type of surfactant is preferred
for the aqueous preservative system. There are a broad range of
surfactants with reasonably good wetting properties, with an HLB,
between about 6 and about 12.
[0029] If the surfactants are themselves preservatives, the HLB of
the additive surfactant needs to be adjusted to bring the HLB of
the complete antimicrobial system into the preferred HLB range for
the application.
[0030] Specific embodiments of claims disclose a method to
penetrate the fat coating on kibble to reach Salmonella that is not
adequately killed in the manufacturing process for kibble for up to
60 days.
[0031] Even more specifically this invention also discloses that
the compositions of the instant invention can also penetrate fat
and kill or inhibit pathogens in other types of fatty foods, such
as, ground beef or ground poultry, for example.
[0032] In yet another embodiment, some compositions of the instant
invention prove to have inhibitor activity on Salmonella in chicken
fat using an emulsifier with no reported antimicrobial activity,
such as lecithin.
[0033] In yet another embodiment, some compositions of the instant
invention, such as LAE-thymol, have inhibitory activity on
Salmonella without an emulsifier or separate surfactant.
Description of Ingredients
[0034] Numerous GRAS (generally regarded as safe or generally
recognized as safe) emulsifiers were examined as potential
surfactants, penetrators, and/or solubilizers of chicken fat which
is commonly used in the pet for industry to coat kibble, and
chicken fat is where pathogen contamination in the manufacture of
pet food/kibble has occurred. The instant invention has considered
and evaluated sugar monoesters, glycerol monoesters, and lecithin
as potential means of allowing preservatives, or other ingredients
that have inhibitory characteristics to penetrate the chicken fat
and kill pathogens.
[0035] It was determined to utilize only GRAS approved ingredients
and to minimize the number of processing steps, so that any new
innovations would not be prohibited due to government regulations
or due to increasing the processing costs associated with what the
industry is presently doing.
[0036] The first item was to find GRAS approved substances for
human and pet/kibble feed that had a preserving ability to inhibit
salmonella dosed into chicken fat up to 60 days under normal
storage conditions.
[0037] The compositions described herein can be referred to a
preservatives, antimicrobials, penetrating, emulsifiers,
surfactants, co-surfactants, or compositions. Each of the
compositions, when added to chicken fat provides the effect, when
coated on a pet food or human food, of preventing growth of
Salmonella sp over an extended period of time, for example 60 days.
This effect may be termed alternatively, preservation or
anti-microbial activity.
[0038] The compositions described herein are effective at reducing
by about 99% the amount of Salmonella sp. present on kibble or raw
meats when compared to kibble treated with a composition lacking a
lecithin; a glycerol monoester of a fatty acid; a sugar monoester
of a fatty acid; or a N.sup..alpha.--(C.sub.8-C.sub.18) acyl
arginine alkyl (C.sub.1-C.sub.8) ester salt for an extended period
of time. The Examples and methods described herein refer to
standards used in the industry for testing of food contamination.
For example, pet food kibble is typically tested for a time period
of between 0 and 60 days, and in particular 30 and 60 days. Human
food testing varies, but can be anywhere from 1 day to 28 days
depending upon the protocol. The extended period of time of the
instant invention is a period of time greater than one day up to a
period of time specified by any available testing protocol. The
extended period of time may include 1 day, 3 days, 7 days, 28 days,
30 days, 60 days, or 120 days, or any day in between 1 day and 120
days, for example, 3 days, 30 days, or 60 days.
Antimicrobial Salts
[0039] The antimicrobial or preservative agent chosen needs to be
effective against a broad range of bacteria such as Salmonella,
Listeria, E. coli, S. aureus, Clostridium, Campylobacter, and other
pathogens found in food. The agents optionally incorporated into
this invention include any food-safe, antimicrobial or preservative
agent that is effective at controlling the target pathogens.
Preferred preservatives include the salts of lauroyl or cocoyl
ethyl ester of arginine (LAE or CAE). Preferred salts of LAE and
CAE include those that are water-soluble like the hydrochloride,
acetate, lactate, as well as those that can provide controlled
release properties due to their limited aqueous solubility, such as
thymol, octanoate, decanoate, laurate, cocoate, myristate,
palmitate and stearate or other fatty acid salts. The preferred
release salts with limited solubility can also help penetration
into fats and oils and can prevent loss of activity over time.
Other suitable preservatives include alcohol fatty esters such as
glycerol monooctanoate, glycerol monodecanoate, glycerol
monomyristate and glycerol monopalmitate.
[0040] In the presence of fat, combining low water soluble salts
with controlled release properties of LAE or CAE with emulsifying
agents and/or suitable hydrophobic surfactants disclosed in the
instant invention helps to spread into the fat and reach bacteria
deep within the fat. These surfactants are less likely to help
emulsify potassium benzoate or sorbate within the fat because of
the water solubility and hydrophilic nature of these preservatives.
The ingredients in the instant invention are themselves surfactants
and together with the right surfactant system will readily spread
with the target fats.
[0041] Furthermore, other conventional preservatives can be used
including in addition to the compositions described herein and
include, but are not limited to, ascorbic acid, acetic acid,
benzoic acid, citric acid, erythorbic acid, lactic acid, sorbic
acid, tartaric acid, propionic acid, and their sodium, potassium,
ammonium and calcium salts. Additionally, effective preservation
can be achieved using soluble nitrite, nitrate, sulfite, bisulfite,
metabisulfite, dithionite, and biacetate salts. Additionally
methyl, ethyl and propyl and butyl-p-hydroxy benzoate, methyl,
ethyl, propyl and butyl paraben can be used as preservatives.
[0042] Lecithin
[0043] Lecithin (from the Greek lekithos, "egg yolk") is a generic
term to designate any group of yellow-brownish fatty substances
occurring in animal and plant tissues, which are amphiphilic--they
attract both water and fatty substances (and so are both
hydrophilic and lipophilic), and are used for smoothing food
textures, dissolving powders (emulsifying), homogenizing liquid
mixtures, and repelling sticking materials. Lecithins are mixtures
of glycerophospholipids including phosphatidylcholine,
phosphatidylethanolamine, phosphatidylinositol, and phosphatidic
acid.
[0044] Lecithin has emulsification and lubricant properties, and is
a surfactant. It can be totally metabolized (see Inositol) by
humans, so is well tolerated by humans and nontoxic when ingested;
some other emulsifiers can only be excreted via the kidneys.
[0045] According to ADM (ADM refers to Archer Daniels Midland), the
major components of commercial soybean-derived lecithin are: 33-35%
Soybean oil; 20-21% Inositol phosphatides; 19-21%
Phosphatidylcholine; 8-20% Phosphatidylethanolamine; 5-11% Other
phosphatides; 5% Free carbohydrates; 2-5% Sterols; 1% Moisture.
[0046] Lecithin is used for applications in human food, animal
feed, pharmaceuticals, paints, and other industrial applications.
In animal feed, it enriches fat and protein and improves
palletization. The nontoxicity of lecithin leads to its use with
food, as an additive or in food preparation. It is used
commercially in foods requiring a natural emulsifier or lubricant.
Lecithin is approved by the United States Food and Drug
Administration for human consumption with the status "generally
recognized as safe" or "GRAS". Lecithin is admitted by the EU as a
food additive, designated as E322. As an emulsifier, soy lecithin
is used in food applications as an aerating agent, viscosity
modifier, dispersant and lubricant.
[0047] Typically, an emulsion is a suspension of small droplets of
one liquid in another liquid with which it is incapable of mixing.
Oil-in-water (O/W) and water-in-oil (W/O) are the two primary types
of emulsions. Lecithin's molecular structure makes it an effective
emulsifier for the interaction of water and oil. Phospholipids, the
major component of lecithin, are partly hydrophilic (attracted to
water) and partly hydrophobic (repelled from water). It is
lecithin's ability to simultaneously interact with both oil and
water that makes it such an effective and stable emulsifier. When
introduced into a system, an emulsifier such as lecithin acts to
help maintain a stable emulsion between two unmixable liquids. The
emulsifier decreases the surface tension between the two liquids
and allows them to mix and form a stable, heterogeneous
dispersion.
[0048] Hydrophilic-Lipophilic Balance or "HLB" is an index of the
predicted preference of an emulsifier for oil or water--the higher
the HLB, the more hydrophilic the molecule; the lower the HLB, the
more hydrophobic the molecule. According to ADM, typical usage
levels of lecithin in an emulsion system are: 1-5% of the fat for
W/O; 5-10% of the fat for O/W. The amount of lecithin used is
dependent upon factors such as the pH, the inclusion of proteins,
and the salt concentration.
[0049] Sugar Esters
[0050] Sugar esters have a wide variety of applications. Mixtures
of regioisomers, as well as mono-, di- and tri-esters are used as
emulsifiers, whose resulting physicochemical properties depend on
the average degree of substitution and fatty acid chain length.
They are used as non-ionic surfactants, bleaching boosters and food
additives. Sucrose esters of fatty acids with a low degree of
substitution can be used as food and cosmetic emulsifiers.
[0051] Particular examples of suitable surfactants for use in the
provided compositions include as non-ionic surfactants sugar
derived surfactants, particularly fatty acid esters of sugars and
sugar derivatives. For examples, sugar fatty acid esters include
fatty acid esters of sucrose, glucose, maltose and other sugars,
esterified to fatty acids of varying lengths (e.g., varying numbers
of carbons). The fatty acids typically have carbon chains between 8
and 28 carbons in length, and typically between 8 and 20, or
between 8 and 18 or between 12 and 18, such as, but not limited to,
stearic acid (18 carbons), oleic acid (18:1 carbons), palmitic acid
(16 carbons), myristic acid (14 carbons) and lauric acid (12
carbons). Typically, the sugar ester surfactants are sucrose ester
surfactants, typically sucrose fatty acid ester surfactants. A
preferred sugar fatty acid ester is sugar C8-C18 fatty acid
ester.
[0052] Sucrose Fatty Acid Ester Surfactants
[0053] Sucrose fatty acid ester surfactants contain one or more
sucrose fatty acid esters, which are non-ionic surfactants that
contain sucrose in the hydrophilic portions and fatty acids in the
hydrophobic portions. The sucrose fatty acid esters can be made by
well-known methods (see, for example, U.S. Pat. Nos. 3,480,616;
3,644,333; 3,714,144; 4,710,567; 4,898,935; 4,996,309; 4,995,911;
5,011,922; and 5,017,697 and International Patent Application
Publication No. WO 2007/082149), typically in an esterification
reaction as described below.
[0054] Because sucrose contains eight hydroxy (OH) groups, the
esterification reaction can join the sucrose molecule to one fatty
acid molecule, or can join it to a plurality of fatty acid
molecules, producing different degrees of esterification, e.g.,
mono-, di-, tri- and poly-(up to octa-) fatty acid esters, but
primarily mono-, di-, and/or tri-esters. The relative amounts of
mono- di- tri- and/or poly-esters can depend on reaction
conditions.
[0055] The fatty acid in the sucrose fatty acid ester can be any
fatty acid, and can contain between 4 and 28 carbon atoms,
typically between 8 and 28 carbon atoms, and typically between 8
and 25 carbon atoms, such as between 8 and 18 carbon atoms. The
fatty acid can be synthetic or naturally occurring, and include
linear or branched fatty acids. The fatty acids include, but are
not limited to, lauric acid, myristic acid, palmitic acid, stearic
acid, oleic acid, caproic acid, capric acid, decanoic acid and
pelargonic acid. The more preferred sugar ester of this invention
is sucrose monolaurate ("SL"). The sugar fatty acid esters used in
the data generation for this invention were supplied by Mitsubishi
Kagaku Foods Corporation. The SL used was Ryoto Sugar Ester L-1695
at 80% monoester. For purposes of this disclosure, "SL types"
refers to sucrose fatty acid ester surfactants.
[0056] To optimize the overall desired properties, the monoester of
sucrose should be greater than or equal to 70 wt % of total ester
content, the higher the better
[0057] Monolaurin
[0058] US patents (U.S. Pat. No. 8,193,244B1 and U.S. Pat. No.
9,023,891 B2) disclose the use of monoglycerides consisting of
those esters formed from saturated fatty acids having from 6 to 14
carbon atoms for their spermicidal, antimicrobial and cytocidal
activity in uses such as food preservatives, medical, personal care
and hygiene, cosmetics, medical, and related applications. The
object of these previous inventions is the provision of an enhanced
combination of N.sup..alpha.--(C8 to C16) alkanoyl dibasic amino
acid (C1 to C12) alkyl ester salts and (C8-C16) fatty acid
monoglycerol esters as the basis for antimicrobial compositions and
preservatives. Specifically, the preferred monoester in the
inventors' previous patents is glycerol monolaurate (Monolaurin or
"ML"). U.S. Pat. No. 8,193,244B1 and U.S. Pat. No. 9,023,891 B2 are
included in this application in their entirety.
[0059] There are two factors to consider when choosing the glycerol
monoester of a fatty acid. The ester part could be from
C.sub.8-C.sub.18 saturated hydrocarbon, however the C.sub.12 has
been consistently shown to be the optimal choice, since when
esterifying glycerin it is possible to obtain di- and tri-esters as
well as the monoester. Therefore, in order to achieve the best
antibacterial effect, the monoester of monolaurin should be greater
or equal to 70 wt % of the total ester content the higher being the
better.
[0060] Therefore the two GRAS approved food additives that were
evaluated in the instant invention, 1) glycerol mono-fatty acid.
esters (C.sub.8-C.sub.18), e.g. monolaurin ("ML"), and 2) sucrose
mono-fatty esters (C.sub.8-C.sub.18), e.g. sucrose laurate ("SL"),
sucrose myristate, sucrose palmitate, or sucrose stearate, are well
described in the literature.
[0061] The amount of glycerol mono-fatty acid esters
(C.sub.8-C.sub.18) can range from about 0.01 to about 7.5 wt %
added to the kibble. The preferred amount of glycerol mono-fatty
acid. esters (C.sub.8-C.sub.18) can range from about 0.02 to about
5.0 wt % added to the kibble. The most preferred amount of glycerol
mono-fatty acid esters (C.sub.8-C.sub.18) can range from 0.04 to
about 2.5 wt % added to the kibble. The most preferred of the
C.sub.8-C.sub.18 monoesters of glycerol is monolaurin ("ML"). The
amount of the C.sub.8-C.sub.18 monoesters of sucrose can be from
about 0.02 to about 15.0 wt % added to the kibble. The preferred
amount of the C.sub.8-C.sub.18 monoesters of sucrose can be from
about 0.04 to about 10 wt % added to the kibble. The most preferred
amount of the C.sub.8-C.sub.18 monoesters of sucrose can be from
about 0.08 to about 7.5 wt % added to the kibble. The most
preferred of the C.sub.8-C.sub.18 monoesters of sucrose is sucrose
laurate. The amount of lecithin can range from about 0.05 to about
30.0 wt %, added to the kibble. The preferred amount of lecithin
can range from about 0.1 to about 20.0 wt % added to the kibble.
The most preferred amount of lecithin can range from about 0.15 to
about 15.0 wt %, added to the kibble.
[0062] The amount of the N.sup..alpha.--(C.sub.8-C.sub.18) acyl
arginine alkyl (C.sub.1-C.sub.8) ester can range from about 0.002
to about 4.0 wt % added to the kibble.
[0063] The preferred amount of the
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester can range from about 0.004 to about 3.0 wt
% added to the kibble. The most preferred amount of the
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester can range from about 0.008 to about 2 wt %
added to the kibble.
[0064] The amount of glycerol mono-fatty acid. esters
(C.sub.8-C.sub.18) can range from about 0.02 to about 9 wt % added
to the ground beef or poultry. The preferred amount of glycerol
mono-fatty acid esters (C.sub.8-C.sub.18) can range from about 0.04
to about 6 wt % glycerol monoester, added to the ground beef or
poultry. The most preferred amount of glycerol mono-fatty acid
esters (C.sub.8-C.sub.18), can range from about 0.08 to about 5.0
wt % added to the ground beef or poultry. The amount of the
C.sub.8-C.sub.18 monoesters of sucrose can be from about 0.02 to
about 18.0 wt % added to the ground beef or poultry. The preferred
amount of the C.sub.8-C.sub.18 monoesters of sucrose can range from
about 0.04 to about 12 wt % added to the ground beef or poultry.
The most preferred amount of the C.sub.8-C.sub.18 monoesters of
sucrose can be from about 0.02 to about 7.5 wt % added to the
ground beef or poultry. The most preferred of the C.sub.8-C.sub.18
monoesters of sucrose is sucrose laurate. The amount of lecithin
can range from about 0.05 to about 30.0 wt %, added to the added to
the ground beef or poultry. The preferred amount of lecithin can
range from about 0.1 to about 25.0 wt %, added to the ground beef
or poultry. The most preferred amount of lecithin can range from
about 0.25 to about 20 wt %, added to the ground beef or poultry.
The amount of the N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine
alkyl (C.sub.1-C.sub.8) ester can range from about 0.002 to about
4.0 wt % added to the ground beef or poultry. The preferred amount
of the N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester can range from about 0.004 to about 3.0 wt
% added to the ground beef or poultry. The most preferred amount of
the N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester can range from about 0.008 to about 2 wt %
added to the ground beef or poultry.
[0065] The most preferred N.sup..alpha.--(C.sub.8-C.sub.18) acyl
arginine alkyl (C.sub.1-C.sub.8) ester is LAE-HCl. The most
preferred low water soluble salt of
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester is LAE-Thymol.
[0066] The amount of glycerol mono-fatty acid. esters
(C.sub.8-C.sub.18), e.g. monolaurin ("ML"), can range from about
0.05 to about 10.0 wt. % added to the chicken fat, i.e. based on
100 g kibble, the level can range from 0.0005 to about 0.10 wt. %
added to the kibble. The amount of the C.sub.8-C.sub.18 monoesters
of sucrose can be from about 0.1 to about 20.0 wt % added to the
chicken fat added to the chicken fat i.e. based on 100 g kibble,
the level can range from 0.001 to about 0.20 wt. % added to the
kibble.
[0067] As can be seen by the Examples, a method of making an
improved pet food kibble comprising is fully described. Methods of
making coated pet food kibble and the kibble itself are fully
described. The method includes obtaining pet meal formed into a
kibble shape and coating the kibble shaped pet meal with a
composition. The composition may include any combination of chicken
fat with one or more of: a lecithin; a glycerol monoester of a
fatty acid; a sugar monoester of a fatty acid; and a
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester salt with the proviso that the combinations
each reduce by about 99% for an extended period of time the amount
of Salmonella sp. present on kibble when compared to kibble treated
with a composition lacking a lecithin; a glycerol monoester of a
fatty acid; a sugar monoester of a fatty acid; or a
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester salt. The composition may include at least
one of: (i). from about 0.05 to about 30 wt % lecithin and from
about 0.5 to about 99 wt % chicken fat; (ii). 0.05 to about 30 wt %
lecithin, from about 0.01 to about 7.5 wt % glycerol monoester of a
fatty acid, from about 0.02 to about 15.0 wt % sugar monoester of a
fatty acid, and from about 0.5 to about 99.0 wt % chicken fat;
(iii). 0.05 to about 30.0 wt % lecithin, from about 0.002 to about
4.0 wt % N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester, and about 0.5 to about 99.0 wt % chicken
fat; (iv). from about 0.002 to about 4.0 wt % of
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester-thymol and 0.5 to about 99.0 wt % chicken
fat. The composition used may also be a combination of any of (i),
(ii), (iii), and (iv). When the pet food kibble coated with a
composition as described above, with at least one of (i)-(iv), the
kibble exhibits amounts of Salmonella sp. that are reduced by about
99%. This reduction is effective for at least 60 days post coating
when compared to pet food kibble coated with a composition lacking
one of (i)-(iv).
[0068] The method of obtaining pet meal formed into a kibble shape
may include: adding moisture to a dry meal to obtain wet meal;
extruding wet meal under pressure and cutting to preferred kibble
size; drying kibble to a moisture level of about 6 to about 8 wt %;
sifting to remove broken and fines, so as to result in a
kibble-shaped pet meal.
[0069] The step of coating the kibble shaped pet meal may include
at least one step of spraying the composition on the kibble or
submersion of the kibble in the composition.
[0070] Each of compositions (i)-(iv) may further include buffers to
maintain pH of less than 7 or a chelant, such as EDTA. Each of
preservative compositions (i)-(iv) may further include a flavoring,
coloring or enhancer.
[0071] In some cases, the glycerol monoester of composition ii is
monolaurin and the sugar monoester of composition ii is sucrose
laurate; or the N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine
alkyl (C.sub.1-C.sub.8) ester of composition (iii) is LAE-HCl.
[0072] Also disclosed are methods of treating raw beef or poultry
prior to grinding with a composition. The compositions may be one
or more of: i: from about 0.05 to about 30.0 wt % lecithin; ii.
about 0.05 to about 30.0 wt % lecithin, about 0.02 to about 9.0 wt
% glycerol monoester, and from about 0.02 to about 18.0 wt % sugar
monoester of a fatty acid; iii. from about 0.05 to about 30.0 wt %
lecithin and from about 0.002 to about 4 wt % N.alpha.-(C8-C18)
acyl arginine alkyl (C1-C8) ester; and iv. from about 0.002 to
about 4.0 wt % LAE-thymol, and any combination of (i), (ii), (iii),
and (iv), all weights based on the total weight of the beef or
poultry parts being ground. In use, the beef or poultry is coated
with a composition having at least one of the compositions (i)-(iv)
prior to grinding the beef or poultry. The ground beef or poultry
exhibits amounts of Salmonella sp. present in the ground beef or
poultry reduced by about 99% for at least 3 days post coating when
compared to raw beef or poultry coated with a composition lacking
one of (i)-(iv).
[0073] Each of compositions (i)-(iv) used to treat raw beef or
poultry may further include buffers to maintain pH of less than 7
or a chelant, such as EDTA. In some cases, the glycerol monoester
of composition (ii) is monolaurin and the sugar monoester of
composition (ii) is sucrose laurate; or the
N.sup..alpha.--(C.sub.8-C.sub.18) acyl arginine alkyl
(C.sub.1-C.sub.8) ester of composition (iii) is LAE-HCl.
Examples
[0074] The following examples are set forth to assist in
understanding the invention and should not, of course, be construed
as specifically limiting the invention described and claimed
herein. Such variations of the invention, including the
substitution of all equivalents now known or later developed, which
would be within the purview of those skilled in the art, and
changes in formulation or minor changes in experimental design, are
to be considered to fall within the scope of the invention
incorporated herein.
[0075] The following abbreviations may be found throughout the
Examples. "LAE HCL" refers to N.sup..alpha. C.sub.8-C.sub.16
alkanoyl-L di-basic amino acid --C.sub.1-C.sub.4 alkyl ester being
N.sup..alpha.-lauroyl-L-arginine-ethyl ester HCL salt. "ML" refers
to monolaurin. "SL" refers to sucrose laurate. "DW" refers to
distilled water. "CF" refers to chicken fat. ADM refers to Archer
Daniels Midland. "Emulsifier" can be used interchangeably with
"lecithin" or any of the tradenames: Ultralec.RTM. F, Performix.TM.
E, or Yelkin.RTM.1018. RT refers to room temperature.
Sample Preparation
[0076] Control consisting of 50 g of distilled water (DW) while
vigorously stirring and 50 g of chicken fat ("CF"; for example as
sold by AFB International, 3 Research Park Drive, St. Charles, Mo.
63304).
[0077] Sample #1 was prepared by making an emulsion consisting of
adding 7 g of ADM Ultralec.RTM. F lecithin to 50 g of distilled
water (DW), and then adding 50 g of chicken fat ("CF") while
vigorously stirring. Total 50 g CF+50 g DW+7 g emulsifier=107 g.
This emulsion was clear after seven days at RT.
[0078] Sample #2 was prepared by making an emulsion consisting of
adding 7 g of ADM Performix.TM. E lecithin and 1.0 g of sucrose
laurate ("SL") to 50 g of distilled water (DW) while vigorously
stirring, then 50 g of chicken fat ("CF") was added to the mix with
continued stirring, then 0.5 g of monolaurin ("ML") was added to
the emulsion with continued stirring. For the sake of this
invention, both ML and SL are defined as "actives". It can be
appreciated that SL and ML are both surfactants with inhibitory
characteristics. ML is known to need solubilization in an aqueous
system, so it was added as a powder after the CF was added to aid
in its solubilization. This emulsion was clear after seven days at
RT. In the instant invention, SL acts as a solubilizer to the ML.
Total "actives" in sample #2 are 1.5 g. Sample #2 consists of 50 g
CF+50 g DW+7 g ADM Performix.TM. E emulsifier+1.5 gm actives=108.5
g; 1.5 g actives/108.5 g=0.014 or 1.4 wt % actives; 10 g emulsion
coated onto 100 g kibble=>10 g.times.1.4 wt %/100 g kibble=0.14
g total actives/100 g kibble or 1400 ppm of actives.
[0079] Sample #3 was prepared by making an emulsion consisting of 7
g of ADM Performix.TM. E lecithin, 50 g of distilled water (DW), 50
g of chicken fat ("CF"), and 0.1 g of LAE-HCl preservative. The
LAE-HCl was dissolved into the DW, and separately the lecithin was
added to the chicken fat, then both were added together by vigorous
mixing. Total 50 g CF+50 g DW+7 g emulsifier+0.1 g LAE-HCl=107.1 g.
0.1 g active preservative/107.1 g=0.00093 or 0.093 wt %
preservative; 10 g emulsion coated onto 100 g kibble=>10
g.times.0.093 wt % LAE-HCl preservative/100 g kibble=0.093 g total
preservative/100 g kibble or 93 ppm. This emulsion was clear after
seven days at RT.
[0080] Sample #4 was by making an emulsion consisting of 7 g of ADM
Yelkin.RTM. 1018 lecithin added to 50 g of chicken fat ("CF") by
vigorous mixing, then 50 g of distilled water (DW) was added with
continued stirring. No additional surfactants or preservatives were
added.
[0081] Sample #5 was prepared w/o lecithin by dissolving LAE-thymol
into 50 g of DW with vigorous mixing, and then the DW+LAE-thymol
was added to 50 g of chicken fat with vigorous mixing. LAE-thymol
is a controlled release salt of LAE with low water solubility as
compared to LAE-HCl. Total 0.1 g preservative+50 g CF+50 g DW=100.1
g; 0.1 g active preservative/100.1 g total=.about.0.1 wt % actives;
10 g CF/DW coated onto 100 g kibble=>10 g.times.0.1 wt %
preservative/100 g kibble=>0.01 g total preservative/100 g
kibble or 100 ppm.
[0082] All samples using CF/DW/emulsifier systems were visually
stable after storage at RT for one week.
[0083] Table 1 summarizes the compositions tested. Each sample
contained 50 g chicken fat and 50 g DW; 10 g of each sample was
applied to 100 g kibble. Testing and storage was at RT. Samples of
coated kibble were kept in sealed plastic bags after applying to
the kibble.
TABLE-US-00001 TABLE 1 Summary of compositions formulation
according to the instant invention Sucrose LAE- LAE- Lecithin
Emulsifier, Chicken DW, Monolaurin laurate HCl, thymol, Sample
Emulsifier g fat, g g (ML) (SL), g g g Control -- -- 50 50 #1
Ultralec .RTM. 7 50 50 #2 Performix .TM. E 7 50 50 0.5 1 #3
Performix .TM. E 7 50 50 0.1 #4 Yelkin .RTM. 1018 7 50 50 #5 -- --
50 50 0.1
Experimental Methods
[0084] 10 g of each sample and control was applied to 100 g kibble.
To apply each sample to the kibble, all samples were separately
shaken onto a commercial kibble using a common hand held "cocktail"
shaker. If a sample was made with a surfactant/emulsifier, to check
the condition of the emulsions, each sample was stored in a glass
bottle. In a commercial setting this step can be done either with a
revolving pan or with a spray nozzle. There is no anticipated extra
step in the overall process as compared with the steps commonly
used in the pet food industry to manufacture kibble. Also the
inclusion of the lecithin emulsifier only increases the overall
water content by 4 to 8% and it does not necessitate an extra step
to remove this water.
[0085] Testing and storage was at RT. Samples of coated kibble were
kept in sealed plastic bags after applying to the kibble. A sample
was removed at 30 days for testing and a sample was removed at 60
days for testing. The kibble samples were challenged with a known
load and reduction of bacteria measured.
[0086] Performance kill tests on kibble against a mix of Salmonella
bacterial strains (ATCC 10708, 6539, and 14028), defined in the
instant invention as Salmonella sp., were conducted at 30 and 60
days. At each time point, cfu (colony forming units) were observed.
The cfu was converted to a log number and the log reduction in
colony forming units observed. This calculation is also shown as a
percentage.
[0087] Results
[0088] Table 2 demonstrates the log reduction found at 30 days post
coating of kibble for all five samples.
TABLE-US-00002 TABLE 2 colony forming units of Salmonella sp. found
on coated kibble after 30 days cfu Log % Sample recovered Log
reduction reduction Control 1.8 .times. 10.sup.4 4.25 0 0 #1 8.5
.times. 10.sup.2 2.9 1.35 92.0 #2 1.0 .times. 10.sup.2 2.0 2.25
99.4 #3 2.8 .times. 10.sup.2 2.45 1.80 97.0 #4 4.0 .times. 10.sup.2
2.55 1.70 96.0 6.0 .times. 10.sup.2 2.75 1.50 94.0
[0089] Table 3 demonstrates the log reduction found at 60 days post
coating of kibble for all five samples.
TABLE-US-00003 TABLE 3 colony forming units of Salmonella sp. found
on coated kibble after 30 days Sample cfu recovered Log Log
reduction % reduction Control 1.8 .times. 10.sup.4 4.25 0 0 #1 2.3
.times. 10.sup.4 4.45 0 0 #2 1.0 .times. 10.sup.1 1.05 3.4 99.95 #3
3.1 .times. 10.sup.3 3.55 0.9 89.00 #4 2.0 .times. 10.sup.1 1.35
3.1 99.92 #5 1.6 .times. 10.sup.2 2.25 2.2 99.35
[0090] Mono fatty acid glycerides, with C6-C18 carbon chain length
of the fatty acid, in combination with mono fatty acid sucrose
derivatives, from C6-C18 carbon chain length and suitable
emulsifiers, provided the overall anti-microbial/preservative
activity in pet food against salmonella contained in chicken fat
coated onto kibble. The log reduction was significant for several
of the samples tested using various food preservatives (samples
#2-5), with some compositions of the instant invention without
containing lecithin giving significant log reductions (sample #5).
Samples also containing only lecithin also gave significant log
reductions (sample #4). It is very advantageous that all
ingredients are GRAS approved for food, and they all have
nutritional value as food additives. It is expected that there will
be no apparent taste problems at the inventive usage levels.
[0091] Samples 1-5 showed log reductions after 30 days. Sample 1
showed no log reduction after 60 days, using only an emulsifier
with an HLB of 7. (There was also visual growth noted after 60
days). Sample #4 using only an emulsifier with an HLB of 11 gave
increased log reduction after 60 days. Sample #2 with an emulsifier
with an HLB of 12 and two GRAS surfactants with inhibitory
characteristics gave a increased log reduction after 60 days, while
sample #3 with the same emulsifier as sample #2 but with a food
preservative gave reduced log reduction after 60 days. Sample #5
with no emulsifier and no surfactants but with the salt LAE-thymol,
gave an increased log reduction after 60 days. There was no mold
evident in Sample #3 of coated kibble in a sealed plastic bag using
a combination of sucrose laurate and monolaurin emulsified with
lecithin after 120 days.
[0092] Another test using the composition in Sample #3 on poultry
utilizing 0.093 wt % LAE-HCl (per weight of raw poultry). At 3 day
recovery, the cfu 1.51.times.10.sup.5, the log 5.18, the log
reduction 2, for a % reduction of 99.95%. (The control: cfu at
2.times.10.sup.7, log 7.3). For Sample #3 coated onto kibble, the
log reduction was 1.9 after 30 days and 0.9 after 60 days. A zone
of inhibition was done at 1 hour to confirm if these samples had
any preservative activity. A zone of inhibition is used as a
screening test to determine if further testing should be done for a
quantitative, determination e.g. a time kill log reduction. The
zone data supports the 3 day results that sample 3 is effective at
killing salmonella in chicken fat.
[0093] As stated above, while the present application has been
illustrated by the description of embodiments thereof and while the
embodiments have been described in considerable detail, it is not
the intention of the applicants to restrict or in any way limit the
scope of the appended claims to such detail. Additional advantages
and modifications will readily appear to those skilled in the art,
having the benefit of the present application. Therefore, the
application, in its broader aspects, is not limited to the specific
details of the illustrative examples shown. Departures may be made
from such details and examples without departing from the spirit or
scope of the general inventive concept.
* * * * *