Gram negative antibacterial composition
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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Sep 11, 2001
Grant Date -
N/A
app pub date -
Feb 2, 2000
filing date -
Feb 2, 2000
priority date (Note) -
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status (Latency Note)
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Abstract
A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the surface of said fruits, vegetables, seafood or meat with a chemical having a pH of greater than 8.5 in an amount of effective to destroy or disrupt the outer membrane of said gram negative bacteria; and then (b) treating said surface with an effective amount of one or more agents having bactericidal activity against gram positive bacteria is provided.
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