The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 03, 2020
Filed:
Nov. 21, 2016
Applicant:
Universidad DE Los Andes, Bogota, CO;
Inventors:
Martha Josefina Vives Florez, Bogota, CO;
Ana Paula Jimenez Sanchez, Bogota, CO;
Angela Victoria Holguin Moreno, Bogota, CO;
Assignee:
UNIVERSIDAD DE LOS ANDES, Bogota, CO;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A61K 35/76 (2015.01); C12N 7/00 (2006.01); A23K 10/18 (2016.01); A23K 50/75 (2016.01); A61L 2/00 (2006.01); A23K 20/153 (2016.01); A61P 31/04 (2006.01); A61K 9/12 (2006.01); A61K 9/70 (2006.01); A61K 38/16 (2006.01);
U.S. Cl.
CPC ...
A61K 35/76 (2013.01); A23K 10/18 (2016.05); A23K 20/153 (2016.05); A23K 50/75 (2016.05); A61K 9/12 (2013.01); A61K 9/7015 (2013.01); A61K 38/162 (2013.01); A61L 2/00 (2013.01); A61P 31/04 (2018.01); C12N 7/00 (2013.01); A01K 2227/30 (2013.01); A23V 2002/00 (2013.01); C12N 2795/10021 (2013.01); C12N 2795/10031 (2013.01); C12N 2795/10032 (2013.01); C12N 2795/10121 (2013.01); C12N 2795/10131 (2013.01); C12N 2795/10132 (2013.01);
Abstract
The present invention relates to a new cocktail of bacteriophages with specific lytic activity againstandB., for reducing, eliminating and/or preventing them in farm animals and animals from the poultry sector, such as poultry, hens and breeding hens, in addition to eggs. It may be administered as an additive in the feed, in water or by spray. Moreover, the cocktail may be used as a disinfectant in work areas of farms and abattoirs, and in processed foods, without affecting the organoleptic properties of the product.