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1. WO2007092947 - METHOD FOR SURFACE PATHOGEN REDUCTION

Publication Number WO/2007/092947
Publication Date 16.08.2007
International Application No. PCT/US2007/061897
International Filing Date 09.02.2007
Chapter 2 Demand Filed 07.09.2007
IPC
A23L 1/025 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
025Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields
A23L 3/005 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
A23L 3/28 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
26by irradiation without heating
28with ultra-violet light
CPC
A23B 7/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
005Preserving by heating
01by irradiation or electric treatment
A23B 7/157
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
153in the form of liquids or solids
157Inorganic compounds
A23L 25/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
25Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
20consisting of whole seeds or seed fragments
A23L 3/0055
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
0055with infra-red rays
A23L 3/358
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
358Inorganic compounds
Applicants
  • SATAKE U.S.A., INC. [US]/[US] (AllExceptUS)
  • BEATY, William, Keith [US]/[US] (UsOnly)
  • BRUM, Jerry, William [US]/[US] (UsOnly)
Inventors
  • BEATY, William, Keith
  • BRUM, Jerry, William
Agents
  • HUDSON, James, E.
Priority Data
60/766,75109.02.2006US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR SURFACE PATHOGEN REDUCTION
(FR) PROCÉDÉ DE RÉDUCTION D'AGENTS PATHOGÈNES DE SURFACE
Abstract
(EN)
A method for reducing pathogens on material surfaces, such as Salmonella enteriditis, and particularly to the surface of foodstuffs is disclosed having a multi-step process for reducing pathogen count on almond surfaces. The almond surface is first contacted by acidic electrolyzed oxidizing water for sufficient time for a substantial portion of pathogen spores to activate or germinate and for a substantial portion of pathogen spores to be killed or weakened. The almond surface is then exposed to infrared light irradiation for sufficient time for the acidic electrolyzed oxidizing water to reach at least 170° F.
(FR)
La présente invention concerne un procédé de réduction d'agents pathogènes sur des surfaces de matériau, tels que Salmonella enteriditis, et notamment la surface de produits alimentaires, comprenant un traitement en plusieurs étapes permettant la réduction du nombre d'agents pathogènes sur des surfaces d'amandes. La surface d'amande est d'abord mise en contact avec de l'eau oxydante électrolysée acide pour une durée suffisante à l'activation ou la germination d'une partie substantielle de spores pathogènes et pour l'élimination ou l'atténuation d'une partie substantielle de spores pathogènes. La surface d'amande est ensuite exposée à une irradiation de lumière infrarouge pour une durée suffisante permettant l'eau oxydante électrolysée acide d'atteindre une température égale ou supérieure à 170°F.
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