Company Filing History:
Years Active: 2019
Title: Innovations by Jennifer Klatt in Food Safety
Introduction
Jennifer Klatt is an accomplished inventor based in Luxembourg, LU. She has made significant contributions to the field of food safety through her innovative research and development. Her work focuses on methods to control the outgrowth of pathogens and spoilage microorganisms in food and beverage products.
Latest Patents
Jennifer Klatt holds a patent for her invention titled "Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems." This patent describes a method of inhibiting the growth of harmful microorganisms in food products that have a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt combined with a fermentation-derived antimicrobial peptide provides a robust solution to curtail the growth of spores and vegetative cells without relying on chemical preservatives such as sodium nitrite, sodium nitrate, or sorbate.
Career Highlights
Jennifer is currently employed at Kerry Luxembourg S.a.r.l., where she continues to advance her research in food safety. Her innovative approach has garnered attention in the industry, and her work is paving the way for safer food products.
Collaborations
Jennifer collaborates with talented coworkers, including Vivien Sheehan and Yiqing Cheng, who contribute to her research efforts and help bring her innovative ideas to fruition.
Conclusion
Jennifer Klatt's contributions to food safety through her innovative patent demonstrate her commitment to improving public health. Her work is essential in developing safer food products and reducing the risks associated with foodborne pathogens.