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    BACTERIOPHAGE TREATMENT FOR REDUCING AND PREVENTING BACTERIAL CONTAMINATION
    7.
    发明申请
    BACTERIOPHAGE TREATMENT FOR REDUCING AND PREVENTING BACTERIAL CONTAMINATION 有权
    用于减少和预防细菌污染的细菌治疗

    公开(公告)号：US20090246336A1

    公开(公告)日：2009-10-01

    申请号：US12054806

    申请日：2008-03-25

    申请人： Scott L. Burnett ,  Timothy A. Gutzmann ,  Bruce R. Cords

    发明人： Scott L. Burnett ,  Timothy A. Gutzmann ,  Bruce R. Cords

    IPC分类号： B65B55/00 ,  A61K35/76 ,  C02F3/34 ,  A23L3/3571

    CPC分类号： A23B4/22 ,  A23L3/3463 ,  A23L3/3571 ,  A23V2002/00 ,  B65B25/001 ,  B65D81/264 ,  B65D81/28

    摘要： A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

    摘要翻译： 用于减少或防止食品中细菌污染的系统和方法包括在加工食品的任何阶段对任何类型的食品进行噬菌体处理。 噬菌体处理也可以应用于非食品表面和水系统，其可能易受细菌污染和随后的细菌扩散。 噬菌体处理包括至少一种浓度足以减少或防止病原菌和/或腐败细菌的细菌污染的噬菌体。 在一些实施方案中，噬菌体在将噬菌体处理应用于食品后能够减少或消除引入食品中的细菌。 在一些实施方案中，噬菌体处理包括将噬菌体保持在维持噬菌体的pH水平的缓冲剂。 在一些实施方案中，噬菌体处理包括表面活性剂和/或增稠剂以有助于施用噬菌体。 在一些实施方案中可以使用另外的佐剂和增强剂以稳定噬菌体或增强其作为抗菌剂的性能。

    Antimicrobial and antiviral compositions and treatments for food surfaces
    8.
    发明授权
    Antimicrobial and antiviral compositions and treatments for food surfaces 有权
    食品表面的抗微生物和抗病毒组合物和处理

    公开(公告)号：US06534075B1

    公开(公告)日：2003-03-18

    申请号：US09277626

    申请日：1999-03-26

    申请人： Robert D. P. Hei ,  Kim R. Smith ,  Polly D. Laugen ,  Bruce R. Cords ,  Shaun P. Kennedy

    发明人： Robert D. P. Hei ,  Kim R. Smith ,  Polly D. Laugen ,  Bruce R. Cords ,  Shaun P. Kennedy

    IPC分类号： A01N3312

    CPC分类号： A23L3/3526 ,  A01N33/12 ,  A01N33/24 ,  A01N37/16 ,  A01N37/44 ,  A01N37/46 ,  A01N41/04 ,  A01N59/00 ,  A23B4/20 ,  A23B4/24 ,  A23B5/14 ,  A01N2300/00

    摘要： An antimicrobial and antiviral composition in powder form or in the form of a two part liquid concentrate for washing and sanitizing foods, food surfaces, food ware, process waters, animal quarters, and animal carcasses is described. The composition may also be used to reduce the microbial and viral population on animals; reducing human pathogenic microbes, reducing opportunistic pathogenic microbes on eggs, and treating skin diseases. The composition includes three reactive species which in solution form an oxidizing species, and optionally a food grade acid source. The reactive species include a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods, an oxidant and a halide source.

    摘要翻译： 描述了粉末形式的抗微生物和抗病毒组合物或两部分液体浓缩物的形式，用于洗涤和消毒食品，食品表面，食品，工艺水，动物宿舍和动物屠体。 该组合物还可用于减少动物的微生物和病毒种群; 减少人类致病微生物，减少鸡蛋上机会致病微生物，治疗皮肤病。 该组合物包括三种在溶液中形成氧化物质的反应物质，以及任选的食品级酸源。 反应性物质包括在食品，氧化剂和卤化物源上可接受的季铵或可质子化的氮化合物的天然来源。

    Bacteriophage treatment for reducing and preventing bacterial contamination
    9.
    发明授权
    Bacteriophage treatment for reducing and preventing bacterial contamination 有权
    用于减少和预防细菌污染的噬菌体处理

    公开(公告)号：US09486007B2

    公开(公告)日：2016-11-08

    申请号：US12054806

    申请日：2008-03-25

    申请人： Scott L. Burnett ,  Timothy A. Gutzmann ,  Bruce R. Cords

    发明人： Scott L. Burnett ,  Timothy A. Gutzmann ,  Bruce R. Cords

    IPC分类号： A23L3/3463 ,  A23L3/3571

    CPC分类号： A23B4/22 ,  A23L3/3463 ,  A23L3/3571 ,  A23V2002/00 ,  B65B25/001 ,  B65D81/264 ,  B65D81/28

    摘要： A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

    摘要翻译： 用于减少或防止食品中细菌污染的系统和方法包括在加工食品的任何阶段对任何类型的食品进行噬菌体处理。 噬菌体处理也可以应用于非食品表面和水系统，其可能易受细菌污染和随后的细菌扩散。 噬菌体处理包括至少一种浓度足以减少或防止病原菌和/或腐败细菌的细菌污染的噬菌体。 在一些实施方案中，噬菌体在将噬菌体处理应用于食品后能够减少或消除引入食品中的细菌。 在一些实施方案中，噬菌体处理包括将噬菌体保持在维持噬菌体的pH水平的缓冲剂。 在一些实施方案中，噬菌体处理包括表面活性剂和/或增稠剂以有助于施用噬菌体。 在一些实施方案中可以使用另外的佐剂和增强剂以稳定噬菌体或增强其作为抗菌剂的性能。