Petra Vogt is a distinguished inventor based in Saint Paul, MN (US), known for her significant contributions to the field of food safety and preservation. With a total of 5 patents to her name, she has developed innovative methods that enhance the treatment of meat and poultry, ensuring safer consumption for the public.

Latest Patents

Among her latest patents is the invention titled "Reuse of Activated Chlorous Agent for Meat and Poultry Treatment." This invention provides methods, apparatuses, and compositions aimed at reducing pathogenic and non-pathogenic organisms in raw meat. By simultaneously manufacturing and applying an activated chlorous agent or other biocidal compositions, her method allows for the effective reduction of pathogens using feedstocks that would typically be ineffective. Another notable patent is the "Method of Enzyme Inactivation," which relates to a composition that inactivates enzymes using a sulfonated peroxycarboxylic acid. This innovative approach involves contacting the composition with the enzyme, showcasing her expertise in chemical applications for food safety.

Career Highlights

Petra Vogt is currently employed at Ecolab USA Inc., where she continues to push the boundaries of innovation in food safety. Her work at Ecolab has positioned her as a key player in developing solutions that address critical challenges in the food industry.

Collaborations

Throughout her career, Petra has collaborated with notable colleagues, including Michael R. Mullen and Scott D. Hageman. These partnerships have fostered a collaborative environment that enhances the development of innovative solutions in her field.

Conclusion

Petra Vogt's contributions to the field of meat and poultry treatment exemplify her commitment to food safety and innovation. Her patents reflect a deep understanding of the challenges faced in the industry and provide effective solutions that benefit consumers and producers alike.

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