Control of Pathogenic Bacteria in Foods

Abstract

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, Nα—(C8-C18) acyl arginine alkyl (C1-C8) ester, and chicken fat; or (iv) Nα—(C8-C18) acyl arginine alkyl (C1-C8) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.

1 - 55 . (canceled) 
     
     
         56 . A preservative composition comprising:
 an effective amount of between about 0.002 to about 4.0 wt % of Nα-(C8-C18) acyl arginine alkyl (C1-C8) ester-thymol,   wherein application of the composition is effective for reducing colony forming units of pathogens by about 94% compared to application of a composition lacking Nα-(C8-C18) acyl arginine alkyl (C1-C8) ester-thymol.   
     
     
         57 . The composition of  claim 56 , further comprising a chelating agent EDTA. 
     
     
         58 . The composition of  claim 56 , further comprising buffers to maintain pH of less than 7. 
     
     
         59 . The composition of  claim 56 , further comprising a flavoring or coloring. 
     
     
         60 . The composition of  claim 56 , further comprising a surfactant.