Enhanced preservation of processed food
The present invention included compositions and methods for treating Listeria in foods. The compositions and methods include at least one first preservative, and a second preservative selected from the group consisting of a Carnobacterium species, Carnobacterium maltaromaticum , a fermentate, containing at least one bacteriocin, and combinations thereof.
1. A composition comprising a preservative combination consisting of:
(a) a first preservative consisting of lactate and diacetate where the level of the combination of lactate and diacetate is from an amount effective in killing Listeria up to about 1% lactate and up to about 0.05% diacetate; and
(b) a second preservative, said second preservative consisting of an effective amount of a composition selected from the group consisting of at least one Carnobacterium species selected from Carnobacterium maltaromaticum as deposited in the ATCC under Accession Nos. PTA-5313, PTA-5314, PTA-5315; a fermentate containing at least one bacteriocin produced by the Carnobacterium species; a fermentate derived from the Carnobacterium species; one or more partially or wholly purified bacteriocins produced by the Carnobacterium species; and combinations thereof.
2. A method of preparing food comprising contacting a food with an effective amount of a preservative combination consisting of: (a) a first preservative consisting of lactate and diacetate where the level of the combination of lactate and diacetate is from an amount effective in killing Listeria up to about 1% lactate and up to about 0.05% diacetate; and (b) a second preservative, said second preservative consisting of an effective amount of a composition selected from the group consisting of at least one Carnobacterium species selected from Carnobacterium maltaromaticum as deposited in the ATCC under Accession Nos. PTA-5313, PTA-5314, PTA-5315; a fermentate containing at least one bacteriocin produced by the Carnobacterium species; a fermentate derived from the Carnobacterium species; one or more partially or wholly purified bacteriocins produced by the Carnobacterium species; and combinations thereof.
3. The method of claim 2 wherein contacting a food comprises adding the composition to a food batter prior to cooking.
4. The method of claim 2 wherein contacting a food comprises applying the composition to a food surface after processing.
5. A method of treating Listeria comprising administering a preservative combination consisting of (a) a first preservative consisting of lactate and diacetate where the level of the combination of lactate and diacetate is from an amount effective in killing Listeria up to about 1% lactate and up to about 0.05% diacetate; and (b) a second preservative, said second preservative consisting of an effective amount of a composition selected from the group consisting of at least one Carnobacterium species selected from Carnobacterium maltaromaticum as deposited in the ATCC under Accession Nos. PTA-5313, PTA-5314, PTA-5315; a fermentate containing at least one bacteriocin produced by the Carnobacterium species; a fermentate derived from the Carnobacterium species; one or more partially or wholly purified bacteriocins produced by the Carnobacterium species; and combinations thereof.
6. The method of claim 5 wherein the lactate is sodium lactate and the diacetate is sodium diacetate.
7. A method of preparing a food comprising adding a preservative combination consisting of (a) a first preservative consisting of lactate and diacetate where the level of lactate is up to about 1% and the level of diacetate is up to about 0.05%; and (b) a second preservative to a recipe for food, said second preservative consisting of an effective amount of a composition selected from the group consisting of at least one Carnobacterium species selected from Carnobacterium maltaromaticum as deposited in the ATCC under Accession Nos. PTA-5313, PTA-5314, PTA-5315; a fermentate containing at least one bacteriocin produced by the Carnobacterium species; a fermentate derived from the Carnobacterium species; one or more partially or wholly purified bacteriocins produced by the Carnobacterium species; and combinations thereof.
8. The composition of claim 1 further comprising a fermentate containing at least one bacteriocin.
9. The composition of claim 2 further comprising a fermentate containing at least one bacteriocin.
10. The composition of claim 5 further comprising a fermentate containing at least one bacteriocin.
11. The composition of claim 7 further comprising a fermentate containing at least one bacteriocin.