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US4282260A
Expired / Lapsed
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Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in smoked meat products
Assignee: Astaris LLC
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Filing: 1980-04-14
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Granted: 1981-08-04
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Expires: 2000-04-14
Abstract
Abstract The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.
Inventors
- 👤 Joseph F. Jadlocki, Jr.
- 👤 John S. Thompson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 04:15
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/044; A23B4/02
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
75 words
A method of inhibiting the production of enterotoxin from Clostridium botulinum and, upon heating, reducing formation of nitrosamines from nitrite salt in smoked meat products which comprises the step of incorporating into meat a compound selected from the group consisting of hypophosphorous acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite and manganese hypophosphite in an amount effective to inhibit production of enterotoxin from Clostridium botulinum and less than 120 ppm of an alkali metal nitrite salt.
Claim 2
Independent Claim
75 words
A method of inhibiting the production of enterotoxin from Clostridium botulinum and, upon heating, reducing formation of nitrosamines from nitrite salt in smoked meat products which comprises the step of incorporating into meat a compound selected from the group consisting of hypophosphorous acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite and manganese hypophosphite in an amount effective to inhibit production of enterotoxin from Clostridium botulinum and less than 120 ppm of an alkali metal nitrite salt.
Claim 3
Dependent Claim
20 words
The method of claim 1 wherein about 3,000 ppm of said compound is added to the meat prior to smoking.
Claim 4
Dependent Claim
13 words
The method of claim 1 wherein hypophosphorous acid is added to the meat.
Claim 5
Dependent Claim
13 words
The method of claim 1 wherein potassium hypophosphite is added to the meat.
Claim 6
Dependent Claim
13 words
The method of claim 1 wherein sodium hypophosphite is added to the meat.
Claim 7
Dependent Claim
23 words
The method of claim 1 wherein from about 40 ppm to less than 120 ppm of sodium nitrite is added to the meat.
Claim 8
Dependent Claim
17 words
The method of claim 6 wherein about 40 ppm of sodium nitrite is added to the meat.
Claim 9
Independent Claim
74 words
A method of inhibiting the production of enterotoxin from Clostridium botulinum and, upon heating, reducing formation of nitrosamines from nitrite salt in smoked bacon which comprises the step of incorporating into bacon a compound selected from the group consisting of hypophosphorous acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite and manganese hypophosphite in an amount effective to inhibit production of enterotoxin from Clostridium botulinum and less than 120 ppm of an alkali metal nitrite salt.
Claim 10
Independent Claim
74 words
A method of inhibiting the production of enterotoxin from Clostridium botulinum and, upon heating, reducing formation of nitrosamines from nitrite salt in smoked bacon which comprises the step of incorporating into bacon a compound selected from the group consisting of hypophosphorous acid, sodium hypophosphite, potassium hypophosphite, calcium hypophosphite and manganese hypophosphite in an amount effective to inhibit production of enterotoxin from Clostridium botulinum and less than 120 ppm of an alkali metal nitrite salt.
Claim 11
Dependent Claim
17 words
The method of claim 8 wherein about 3,000 ppm of said compound is added to the bacon.
Claim 12
Dependent Claim
13 words
The method of claim 8 wherein hypophosphorous acid is added to the bacon.
Claim 13
Dependent Claim
13 words
The method of claim 8 wherein sodium hypophosphite is added to the bacon.
Claim 14
Dependent Claim
20 words
The method of claim 11 wherein about 3,000 ppm of sodium hypophosphite is added to the bacon prior to smoking.
Claim 15
Dependent Claim
23 words
The method of claim 8 wherein from about 40 ppm to less than 120 ppm of sodium nitrite is added to the bacon.
Claim 16
Dependent Claim
17 words
The method of claim 13 wherein about 40 ppm of sodium nitrite is added to the bacon.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-08-03 | 1985-02-02 | 1985-08-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-08-03 | 1989-02-02 | 1989-08-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-08-03 | 1993-02-02 | 1993-08-04 | $7700.00 | Window Closed / Lapsed |