Claims
- 1. A method for preserving a food product, comprising the steps of:
reducing the number of bacteria on a food product; inoculating the surface of the food product with an effective amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria; and maintaining said food product in a temperature environment that selectively favors the proliferation of said non-spoilage and non-pathogenic bacteria.
- 2. A method as set forth in claim 1, wherein said non-spoilage, non-pathogenic bacteria do not produce bacteriocins.
- 3. In a method for preserving a meat product having been processed in a meat processing facility wherein an animal is first killed, dehided, contacted with an organic acid solution, fabricated and vacuum packed in an oxygen impermeable bag, the improvement comprising inoculating the meat product with an effective amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of spoilage and pathogenic bacteria.
- 4. A method for treating a food processing facility, comprising inoculating a food processing facility with an effective amount of non-spoilage and non-pathogenic bacteria.
- 5. The method as set forth in claim 4, further comprising effectively sterilizing a food processing facility prior to said inoculating with non-spoilage and non-pathogenic bacteria.
- 6. A method for reducing malodors on a food product, comprising inoculating a food product with an effective amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of spoilage and pathogenic bacteria.
- 7. A method as set forth in claim 1, wherein said step of inoculating comprises contacting said food product with an edible film.
- 8. A method as set forth in claim 7, wherein said non-spoilage and non-pathogenic bacteria are incorporated into said edible film.
- 9. A method for increasing the tenderness of a meat product, comprising:
reducing the number of bacteria on a food product; inoculating the surface of the food product with an effective amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria; and maintaining said food product in a temperature environment that selectively favors the proliferation of said non-spoilage and non-pathogenic bacteria.
BACKGROUND INFORMATION
[0001] This application is a continuation-in-part of U.S. application Ser. No. 07/796,052, filed Nov. 20, 1991 and Ser. No. 08/315,231, filed Sep. 29, 1994.
Continuations (5)
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Parent |
09918628 |
Jul 2001 |
US |
Child |
10420300 |
Apr 2003 |
US |
Parent |
09419320 |
Oct 1999 |
US |
Child |
09918628 |
Jul 2001 |
US |
Parent |
09191333 |
Nov 1998 |
US |
Child |
09419320 |
Oct 1999 |
US |
Parent |
08751912 |
Nov 1996 |
US |
Child |
09191333 |
Nov 1998 |
US |
Parent |
07796052 |
Nov 1991 |
US |
Child |
08315231 |
Sep 1994 |
US |
Continuation in Parts (1)
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Number |
Date |
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Parent |
08315231 |
Sep 1994 |
US |
Child |
08751912 |
Nov 1996 |
US |