Company Filing History:
Years Active: 2018-2019
Title: Vivien Sheehan: Innovator in Food Safety Technologies
Introduction
Vivien Sheehan is an accomplished inventor based in Roscoe, IL (US). He has made significant contributions to the field of food safety through his innovative patents. With a total of 2 patents, Sheehan has focused on developing methods to control pathogens and spoilage microorganisms in food products.
Latest Patents
Sheehan's latest patents include a composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems. One of his inventions describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products with 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. This method utilizes the application of an organic acid or its salt combined with a fermentation-derived antimicrobial peptide, providing a robust solution to curtail the growth of spores and vegetative cells without relying on chemicals like sodium nitrite, sodium nitrate, or sorbate. Another patent focuses on inhibiting the outgrowth of pathogens in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient-dense environments with a pH range of 5.5 to 8.5, again employing organic acids and antimicrobial peptides.
Career Highlights
Throughout his career, Vivien Sheehan has worked with notable companies such as Kerry Luxembourg S.a.r.l. and Kerry Group Services International Limited. His work has been instrumental in advancing food safety technologies and ensuring the quality of food products.
Collaborations
Sheehan has collaborated with professionals like Renetta Cooper and Beth Jones, contributing to the development of innovative solutions in food safety.
Conclusion
Vivien Sheehan's contributions to food safety through his patents demonstrate his commitment to innovation in the industry. His work continues to influence the way food products are preserved and protected from harmful microorganisms.