Method for treating a food processing facility to control microbial contamination of food products
A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.
1 . A method for treating a food processing facility, comprising inoculating equipment within a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria on equipment within said facility.
2 . The method as set forth in claim 1 , further comprising effectively sterilizing the equipment in the food processing facility prior to said inoculating step.
3 . The method as in claim 2 , wherein said step of sterilizing reduces the number of bacteria on said food processing equipment to below about 5,000 bacteria.
4 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is a facultative, sacrophilic, gram positive bacteria.
5 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is selected from the genus Lactobacillus.
6 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises obligately homofermentative lactobacilli.
7 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria do not ferment gluconate or pentoses.
8 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises a facultatively heterofermentative lactobacilli.
9 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is able to competitively inhibit the growth of spoilage or pathogenic bacteria.
10 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is acidophilic.
11 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is able to proliferate in a pH environment of from about pH 4 to about pH 7.
12 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria produces lactic acid.
13 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises Lactobacillus delbrueckii, L. leichmannii, L. jensenii, L. lactis, L. bulgaricus, L. helveticus or L. acidophilus.
14 . A method as claimed in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises Lactobacillus delbrueckii, L. leichmannii, L. jensenii, L. lactis, L. bulgaricus, L. helveticus, L. acidophilus, or Hafnia alvei.
15 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises predominantly L. delbrueckii.
16 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria comprises predominantly Hafnia alveii.
17 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria is able to proliferate at temperatures from about −1.degree. C. to about 35.degree. C.
18 . A method as set forth in claim 1 , wherein said inoculating step comprises inoculating with bacteria able to produce antibiotics toxic to pathogenic or spoilage bacteria.
19 . A method as set forth in claim 1 , wherein said food processing facility processes food comprising dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.
20 . A method as set forth in claim 1 , wherein said non-spoilage and non-pathogenic bacteria do not produce bacteriocins.
21 . A method as set forth in claim 1 , wherein said food processing facility processes non-animal food products selected from the group consisting of fruits, vegetables, grains, dairy products, fruit juices and alcoholic beverages.
22 . A method as set forth in claim 11 , wherein said non-spoilage and non-pathogenic bacteria are able to colonize the food product to competitively inhibit the growth of pathogenic and spoilage bacteria.
23 . A method for treating a food processing facility, comprising inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria effective to competitively inhibit the growth of pathogenic and spoilage bacteria, wherein the general environment of the facility is exposed to an effective amount of non-spoilage and non-pathogenic bacteria to reduce the risk of unintentional infection with pathogenic and spoilage bacteria of a food product within said facility and wherein said non-spoilage and non-pathogenic bacteria is able to proliferate in a pH environment of from about pH 4 to about pH 7 and at temperatures from about −1.degree. C. to about 35.degree. C.
24 . A method as set forth in claim 23 , wherein said food processing facility processes edible meat products selected from the group consisting of fish, poultry and seafood.
25 . A method as set forth in claim 23 , wherein said step of inoculating is performed in concert with other steps to minimize unintended contact between food products being processed in said facility and undesired bacteria.
26 . A method as set forth in claim 23 , further comprising first effectively sterilizing at least one of the facility or equipment therein, by applying effective amounts and concentrations of at least one substance selected from the group consisting of organic acid solutions, chlorine, quaternary ammonia, and iodine based agents.
27 . A method as set forth in claim 23 , further comprising performing at least one additional step of inoculation of equipment used in said facility prior to final packaging of food products processed in said facility.
28 . A method as set forth in claim 23 , wherein said food processing facility processes non-animal food products selected from the group consisting of fruits, vegetables, grains, dairy products, fruit juices and alcoholic beverages.