Reduction of bacterial pathogens on fresh food items
CA 2322301 A1 · Owner: The University Of Georgia Research Foundation, Inc. · Inventors: Doyle, Michael P.; Venkitanarayanan, Kumar S.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Methods and compositions for treating uncooked food items such as produce, so , as to reduce viable bacteria especially enteropathogenic bacteria, on the surfaces of produce and other uncooked food products. Use of a solution containing lactic acid and at least one of hydrogen peroxide sodium benzoate , or glycerol monolaurate in contact with the food item for 5 sec to 30 min. effectively reduces certain foodborne pathogens especially Escherichia coli , O157:H7. The figure is a flowchart for the fresh fruit model experiment in which known populations of E. coli O157:H7 were applied to apples and oranges and treated with certain washing steps followed by determination of the , bacterial …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed March 2, 1999. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended March 2, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 2, 2021.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.