Food preservation

Claim 1

A METHOD FOR SAFELY EXTENDING THE STORAGE LIFE OF FOODS NORMALLY HIGHLY SUSCEPTIBLE TO COMMON FOOD-BRONE DISEASE AND COMMON SPOILAGE ORGANISMS SELECTED FROM THE GROUP OF FOODS CONSISTING OF CUSTARD FILLED FOODS, ECLAIRS, FISH FILLETS, POTATO SALAD, EGG SALAD, COOKED LOBSTER MEAT, COOKED PEELED SHRIMP, CHICKEN SALAD, SQUASH PIES, HAM SALAD, LOBSTER SALAD, SHRIMP SALAD, CRAB MEAT SALAD, AND TUNA SALAD, WHICH METHOD COMPRISES ADDING TO THE FOOD THE COMBINATION OF A COMPOSITION WHICH INHIBITS THE GROWTH OF ORGANISMS AND AN INOCULUM, AND PERMITTING THE INOCULUM TO GROW FOR A FINITE PERIOD OF TIME UNTIL IT CAUSE AN UNDESIRABLE FLAVOUR IN THE FOOD, THUS CAUSING THE FOOD TO BE DISCARDED, SAID COMPOUND COMPRISING AN ORGANIC ACID OR SALT THEREOF WHICH INHIBITS THE GROWTH OF COMMON FOOD-BRONE DISEASE AN SPOILAGE ORGANISMS IN THE TEMPERATURE RANGE OF APPROXIMATELY 40* TO 86*F., BUT ONLY SLIGHTLY INHIBITS THE GROWTH OF THE INOCULUM AT SUCH TEMPERATURES, THE INOCULUM BEING A NON-PATHOGENIC MEMBER OF THE LACTOBACTERIACEAE WHICH IS CHARACTERIZED AS GROWING IN FOOD IN THE TEMPERATURE RANGE OF APPROXIMATELY 40* TO 86*F, SAID INOCULUM BEING EITHER PEDIOCOCCUS CEREVISIAE OR LACTOBUCILLUS VIRIDESCENS AND SAID ORGANIC ACID BEING A MIXTURE OF SORBIC ACID COMPOUND BEING WITH PROPIONATE COMPOUND, SAID SORBIC ACID COMPOUND BEING EITHER SORBIC ACID, POTASSIUM SORBATE OR SODIUM SORABTE AND SAID PROPIONATE COMPOUND BEING EITHER SODIUM, CALCIUM OR POTASSIUM PROPIONATE, EACH SAID COMPOUND BEING PRESENT IN SAID FOOD AT A CONCENTRATION OF AT LEAST 0.01%.

Claim 2

A METHOD FOR SAFELY EXTENDING THE STORAGE LIFE OF FOODS NORMALLY HIGHLY SUSCEPTIBLE TO COMMON FOOD-BRONE DISEASE AND COMMON SPOILAGE ORGANISMS SELECTED FROM THE GROUP OF FOODS CONSISTING OF CUSTARD FILLED FOODS, ECLAIRS, FISH FILLETS, POTATO SALAD, EGG SALAD, COOKED LOBSTER MEAT, COOKED PEELED SHRIMP, CHICKEN SALAD, SQUASH PIES, HAM SALAD, LOBSTER SALAD, SHRIMP SALAD, CRAB MEAT SALAD, AND TUNA SALAD, WHICH METHOD COMPRISES ADDING TO THE FOOD THE COMBINATION OF A COMPOSITION WHICH INHIBITS THE GROWTH OF ORGANISMS AND AN INOCULUM, AND PERMITTING THE INOCULUM TO GROW FOR A FINITE PERIOD OF TIME UNTIL IT CAUSE AN UNDESIRABLE FLAVOUR IN THE FOOD, THUS CAUSING THE FOOD TO BE DISCARDED, SAID COMPOUND COMPRISING AN ORGANIC ACID OR SALT THEREOF WHICH INHIBITS THE GROWTH OF COMMON FOOD-BRONE DISEASE AN SPOILAGE ORGANISMS IN THE TEMPERATURE RANGE OF APPROXIMATELY 40* TO 86*F., BUT ONLY SLIGHTLY INHIBITS THE GROWTH OF THE INOCULUM AT SUCH TEMPERATURES, THE INOCULUM BEING A NON-PATHOGENIC MEMBER OF THE LACTOBACTERIACEAE WHICH IS CHARACTERIZED AS GROWING IN FOOD IN THE TEMPERATURE RANGE OF APPROXIMATELY 40* TO 86*F, SAID INOCULUM BEING EITHER PEDIOCOCCUS CEREVISIAE OR LACTOBUCILLUS VIRIDESCENS AND SAID ORGANIC ACID BEING A MIXTURE OF SORBIC ACID COMPOUND BEING WITH PROPIONATE COMPOUND, SAID SORBIC ACID COMPOUND BEING EITHER SORBIC ACID, POTASSIUM SORBATE OR SODIUM SORABTE AND SAID PROPIONATE COMPOUND BEING EITHER SODIUM, CALCIUM OR POTASSIUM PROPIONATE, EACH SAID COMPOUND BEING PRESENT IN SAID FOOD AT A CONCENTRATION OF AT LEAST 0.01%.