Antimicrobial compositions

Abstract

A composition includes hesperdin and / or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]This application claims the benefit of U.S. patent application Ser. No. 14 / 615,527, filed Feb. 6, 2015, herein incorporated by reference.FIELD OF THE INVENTION[0002]The present invention relates to compositions for extending color and / or microbial stability to food and in particular to compositions which extend color and / or microbial stability to food, including, but not limited to meat, fish or poultry (fresh / unprocessed and processed). These compositions that are effective in extending the color and microbiological stability of food.BACKGROUND OF THE INVENTION[0003]Food safety and prevention of food spoilage is an ever present concern worldwide, particularly within the meat industry. Spoilage of food is a major economic problem for a food manufacturer. Food manufacturers need to protect the health and safety of the public by delivering products that are safe to eat. Such food must have a guaranteed shelf life, either at chilled or ambien...

AI Technical Summary

Benefits of technology

The combination of deodorized rosemary extract and hesperidin, along with Punica extract, synergistically extends microbial and color shelf life of meat, effectively inhibiting Listeria monocytogenes growth and maintaining the red color of meat, even in high oxygen atmospheres, without adverse flavor effects.

Problems solved by technology

Spoilage of food is a major economic problem for a food manufacturer.

This is difficult to achieve with chemical preservatives, harsh heating regimes and other processing measures.

Foodborne micro-organisms are also less able to adapt and grow in food preserved with different preservative measures.

Although oxymyoglobin pigment fades during dark storage, for example in a meat locker, pigment loss is most pronounced in lighted, refrigerated display cases in retail establishments.

Further, pigment loss is primarily cosmetic in nature, it has serious economic consequences.

Shelf life associated with microbial spoilage is a serious issue.

The potential liability associated with food borne illness outbreaks from the sale of microbe-contaminated meat is enormous.

These concentrations of essential oils in foods would cause serious flavor problems.

Since culture experiments underestimate the concentration necessary for effectiveness in foods, the flavor problems in foods are likely to be more serious than even the culture numbers suggest.

Kimura et al. did not deodorize the extract which means that the extract contained essential oils and impacted the taste of the meat.

This reference does not teach how to extend the microbial shelf life of the meat.

Hayes et al. teach that ellagic acid did not improve the preservation of the red color of raw beef MAP meat stored in cold and when applied at 300 ppm or at 600 ppm.

The general problem of enhancing the shelf life of fresh meat without impacting the taste, remains in preventing the growth of spoilage organisms and pathogens and in preserving the red color of the meat throughout the commercially desirable storage period.

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