Kerry Luxembourg S.a.r.l.

Kerry Group Services International Limited

Vivien Sheehan

Beth Jones

Renetta Cooper

Amara Venkata Sunil Perumalla

Yiqing Cheng

Eileen O'Shea

Jennifer Klatt

A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having 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 with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems

The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (&#x3c;2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate.

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Roscoe, IL, United States of America

Vivien Sheehan