Stephen L Taylor

Title: The Innovations of Stephen L. Taylor

Introduction

Stephen L. Taylor is an accomplished inventor based in Madison, Wisconsin. He has made significant contributions to the field of food safety through his innovative patents. With a total of two patents to his name, Taylor's work focuses on preventing the outgrowth of harmful bacteria in food products.

Latest Patents

Taylor's latest patents include "Nisin as an antibotulinal agent for food products" and "Antibotulinal agents for high moisture process cheese products." The first patent describes a method for preparing processed foods by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores. The second patent details the preparation of process cheese spreads containing moisture levels ranging from 54% to 60% by weight, also using nisin to inhibit the growth of Clostridium botulinum spores, even during extended storage at elevated temperatures.

Career Highlights

Stephen L. Taylor has established himself as a key figure in food safety innovation. His work has not only contributed to the safety of processed foods but has also provided valuable insights into the use of natural preservatives in the food industry. He is currently associated with Aplin & Barrett, Ltd., where he continues to develop innovative solutions for food safety.

Conclusion

Stephen L. Taylor's contributions to food safety through his patents demonstrate his commitment to innovation in the food industry. His work is vital in ensuring the safety and quality of food products consumed by the public.