Description:TECHNICAL FIELD
[0001] The present invention generally relates to a method for treating food by prohibiting bacterial growth.
BACKGROUND
[0002] Food preservation is a critical aspect of the food industry to ensure the safety and quality of food products throughout their shelf life. One of the major challenges in food preservation is the growth of spoilage microorganisms, particularly bacteria, which can lead to foodborne illnesses and deterioration of food quality.
[0003] Traditional methods of food preservation such as refrigeration, freezing, canning, and drying are effective to a certain extent but may not always be suitable for all types of food products or may alter their sensory attributes. Additionally, these methods may not provide sufficient protection against bacterial growth during storage and transportation, especially under conditions where temperature control is limited.
[0004] To address these challenges, there has been a growing interest in developing alternative methods for inhibiting bacterial growth in food products. One promising approach involves the use of bacteriostatic agents, which are substances that inhibit the growth and reproduction of bacteria without necessarily killing them. Bacteriostatic agents can be applied directly to the surface of food or incorporated into food packaging materials to create a protective barrier against microbial contamination.
[0005] Furthermore, creating a controlled environment for food storage can also contribute significantly to inhibiting bacterial growth. By regulating factors such as temperature, humidity, and atmospheric composition, it is possible to create conditions that are unfavorable for bacterial proliferation while maintaining the quality and freshness of the food.
[0006] Recognizing the shortcomings of existing food preservation systems and the evolving needs of consumers and industries, the present invention introduces a novel food preservation apparatus and method thereof. This invention integrates cutting-edge technologies to create a versatile and efficient system for preserving a wide range of food items, from fresh produce to cooked meals, dairy products, and more. By offering precise control over temperature, humidity, and air circulation within a sealed storage chamber, the invention aims to extend the shelf life of perishable goods while preserving their nutritional value, flavor, and texture.
[0007] Many foods, particularly meats, such as, for example, beef, pork, and poultry, are processed and/or cooked to produce convenience food products, such as, for example, delicatessen-style meat products, for human consumption. Such products may be contaminated with unwanted bacteria during processing, which may multiply depending upon the sanitary conditions employed in further handling and storage of the products. Bacterial contamination of processed food products may cause spoilage of such products and illness of consumers of the contaminated food products.
[0008] In light of these considerations, there is a need for an effective method for treating food to prohibit bacterial growth while preserving its nutritional value and sensory characteristics. Such a method should be versatile enough to be applied to a wide range of food products and should offer enhanced shelf life and safety compared to conventional preservation techniques.
[0009] The present invention aims to address this need by providing a novel method for treating food by inhibiting bacterial growth through the application of bacteriostatic agents and creating a controlled environment conducive to food preservation. By combining these two approaches, the invention offers a comprehensive solution for extending the shelf life and ensuring the safety of various food products, thereby addressing key challenges in the field of food preservation.
[0010] As a result of the many shortfalls of the prior art, there is a need for a method for treating food by prohibiting bacterial growth, and which overcomes the aforementioned problems.

SUMMARY
[0011] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0012] Before the present subject matter relating to method for treating food by prohibiting bacterial growth, it is to be understood that this application is not limited to the particular system described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the implementations or versions or embodiments only and is not intended to limit the scope of the present subject matter.
[0013] This summary is provided to introduce aspects related to a method for treating food by prohibiting bacterial growth. This summary is not intended to identify essential features of the claimed subject matter nor is it intended for use in determining or limiting the scope of the present subject matter.
[0014] The invention described herein pertains to a novel method for treating food by prohibiting bacterial growth, thereby extending shelf life and enhancing food safety. Traditional food preservation methods often fall short in preventing bacterial proliferation, leading to spoilage and potential health hazards. In response to this challenge, the present invention introduces a comprehensive approach that combines the application of bacteriostatic agents with the creation of a controlled environment conducive to food preservation.
[0015] In an embodiment, a method for treating food to inhibit bacterial growth, comprising the steps of applying a bacteriostatic agent onto the surface of the food; and subjecting the food to a controlled environment to maintain conditions inhibitory to bacterial growth.
[0016] The method involves applying bacteriostatic agents onto the surface of the food, which effectively inhibit the growth and reproduction of bacteria without necessarily killing them. These agents may include substances such as salt, sugar, organic acids, antimicrobial peptides, or natural antimicrobial compounds. Additionally, the food is subjected to a controlled environment, where factors like temperature, humidity, and atmospheric composition are regulated to create conditions unfavorable for bacterial growth.
[0017] In an embodiment, a system for treating food to inhibit bacterial growth, comprising a. an application apparatus configured to apply a bacteriostatic agent onto the surface of the food; and a controlled environment chamber configured to subject the food to conditions inhibitory to bacterial growth.
[0018] By leveraging this method, food producers and distributors can significantly extend the shelf life of various food products while ensuring their safety and quality. The invention offers a versatile solution applicable to a wide range of food items, including fruits, vegetables, meats, dairy products, and processed foods. Overall, the invention represents a significant advancement in the field of food preservation, addressing key challenges associated with bacterial growth and spoilage.
DETAILED DESCRIPTION
[0019] The invention will now be described with reference to the accompanying drawings and embodiments which do not limit the scope and ambit of the invention. The description provided is purely by way of example and illustration.
[0020] One or more embodiments are provided so as to thoroughly and fully convey the scope of the present invention to the person skilled in the art. Numerous details are set forth, relating to specific components, and methods, to provide a complete understanding of embodiments of the present invention. It will be apparent to the person skilled in the art that the details provided in the embodiments should not be construed to limit the scope of the present invention. In some embodiments, well-known processes, well-known apparatus structures, and well-known techniques are not described in detail.
[0021] The terminology used, in the present invention, is only for the purpose of explaining a particular embodiment and such terminology shall not be considered to limit the scope of the present invention. As used in the present invention, the forms "a,” "an," and "the" may be intended to include the plural forms as well, unless the context clearly suggests otherwise. The terms "comprises," "comprising," “including,” and “having,” are open ended transitional phrases and therefore specify the presence of stated features, integers, steps, operations, elements, modules, units and/or components, but do not forbid the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. The particular order of steps disclosed in the system of the present invention is not to be construed as necessarily requiring their performance as described or illustrated. It is also to be understood that additional or alternative steps may be employed.
[0022] In an embodiment, a method for treating food to inhibit bacterial growth, comprising the steps of applying a bacteriostatic agent onto the surface of the food; and subjecting the food to a controlled environment to maintain conditions inhibitory to bacterial growth.
[0023] In another implementation, the bacteriostatic agent comprises one or more of the following: salt, sugar, organic acids, antimicrobial peptides, or natural antimicrobial compounds.
[0024] In another implementation, the controlled environment comprises regulating temperature, humidity, and atmospheric composition.
[0025] In another implementation, the step of packaging the food in a hermetically sealed container after application of the bacteriostatic agent.
[0026] In another implementation, the hermetically sealed container is subjected to a vacuum or inert gas atmosphere to enhance preservation of the food.
[0027] In another implementation, the food is selected from the group consisting of fruits, vegetables, meats, dairy products, and processed food items.
[0028] In another implementation, A system for treating food to inhibit bacterial growth, comprising an application apparatus configured to apply a bacteriostatic agent onto the surface of the food; and a controlled environment chamber configured to subject the food to conditions inhibitory to bacterial growth.
[0029] In another implementation, a packaging apparatus configured to package the food in a hermetically sealed container after application of the bacteriostatic agent.
[0030] In another implementation, the application apparatus comprises a spray nozzle or a dip tank for applying the bacteriostatic agent onto the food surface.
[0031] In another implementation, the method begins with the application of bacteriostatic agents onto the surface of the food. These agents are selected based on their ability to inhibit the growth and reproduction of bacteria without necessarily killing them. Examples of suitable bacteriostatic agents include, but are not limited to, salt, sugar, organic acids (e.g., acetic acid, citric acid), antimicrobial peptides, and natural antimicrobial compounds derived from plants or microorganisms.
[0032] Following the application of bacteriostatic agents, the food is subjected to a controlled environment designed to inhibit bacterial growth. This controlled environment involves regulating factors such as temperature, humidity, and atmospheric composition to create conditions that are unfavorable for bacterial proliferation. Temperature control is critical in inhibiting bacterial growth, as most bacteria thrive within specific temperature ranges. The food may be stored in refrigerated or controlled-temperature chambers to maintain optimal temperature conditions. Additionally, controlling humidity levels helps prevent moisture accumulation, which can facilitate bacterial growth and spoilage.
[0033] As an additional measure to enhance preservation, the treated food may be packaged in hermetically sealed containers. These containers provide a protective barrier against external contaminants and help maintain the integrity of the treated food. Prior to packaging, the food may undergo vacuum sealing or flushing with inert gases to remove oxygen and further inhibit bacterial growth. The hermetically sealed containers may be made from materials such as plastic, glass, or metal, and can be designed to accommodate various types of food products. Additionally, packaging materials may incorporate antimicrobial properties to provide an added layer of protection against bacterial contamination.
[0034] Furthermore, the atmospheric composition within the storage environment may be adjusted to inhibit bacterial proliferation. For example, modifying the atmosphere to include elevated levels of carbon dioxide or nitrogen can create conditions that suppress bacterial activity while preserving the quality of the food.
[0035] The application of bacteriostatic agents can be achieved using various techniques, such as spraying, dipping, or coating. For instance, a solution containing the bacteriostatic agent may be sprayed onto the surface of the food using a nozzle system. Alternatively, the food may be immersed in a bath containing the bacteriostatic agent for a specified period to ensure uniform coverage.
[0036] The choice of bacteriostatic agents depends on factors such as the type of food being treated, its sensory characteristics, and regulatory considerations. For example, certain foods may be more compatible with specific types of bacteriostatic agents. Salt and sugar are commonly used agents due to their ability to create osmotic stress, inhibiting bacterial growth by drawing water out of microbial cells. Organic acids such as acetic acid and citric acid disrupt bacterial metabolism and can be effective against a broad spectrum of microorganisms. Natural antimicrobial compounds derived from plants, such as essential oils or extracts, offer a more sustainable and consumer-friendly option.
[0037] In another implementation, various techniques can be employed to apply bacteriostatic agents onto the surface of the food. For instance, spraying the food with a solution containing the agent ensures even distribution and coverage. Dip tanks or immersion baths may be used for treating bulk quantities of food items. Coating techniques, such as edible films or sprays, provide a protective layer that extends the shelf life of perishable foods like fruits and vegetables.
[0038] Temperature plays a crucial role in inhibiting bacterial growth, as microorganisms have specific temperature requirements for growth. Refrigeration or cold storage is commonly employed to slow down bacterial metabolism and proliferation. For certain foods, temperature-controlled environments with precise temperature settings may be necessary to ensure optimal preservation conditions.
[0039] Controlling humidity levels is essential for preventing moisture buildup, which can promote microbial growth and accelerate food spoilage. High humidity environments are particularly conducive to the growth of molds and yeasts. Therefore, maintaining appropriate humidity levels, either through dehumidification or humidity control systems, helps preserve the quality and freshness of the treated food.
[0040] Altering the atmospheric composition within the storage environment can further inhibit bacterial growth. For instance, modifying the atmosphere to include elevated levels of carbon dioxide inhibits the growth of aerobic bacteria, while nitrogen flushing helps maintain product integrity by displacing oxygen and reducing oxidation reactions. Modified atmosphere packaging (MAP) systems allow for precise control over gas composition to extend the shelf life of perishable foods.
[0041] Packaging the treated food in hermetically sealed containers provides an additional layer of protection against external contaminants, moisture, and oxygen. These containers prevent microbial ingress and preserve the sensory attributes of the food. Vacuum sealing removes air from the packaging, creating an anaerobic environment that inhibits bacterial growth. Alternatively, inert gas flushing replaces the air inside the package with gases such as nitrogen or carbon dioxide to extend shelf life and maintain product quality.
, Claims:We claim:
1. A method for treating food to inhibit bacterial growth, comprising the steps of:
a. applying a bacteriostatic agent onto the surface of the food; and
b. subjecting the food to a controlled environment to maintain conditions inhibitory to bacterial growth.

2. The method as claimed in claim 1, wherein the bacteriostatic agent is selected from one or more salt, sugar, organic acids, antimicrobial peptides, or natural antimicrobial compounds.

3. The method as claimed in claim 1, wherein the controlled environment comprises regulating temperature, humidity, and atmospheric composition.

4. The method as claimed in claim 1, further comprising the step of packaging the food in a hermetically sealed container after application of the bacteriostatic agent.

5. The method as claimed in claim 1, wherein the hermetically sealed container is subjected to a vacuum or inert gas atmosphere to enhance preservation of the food.

6. The method as claimed in claim 1, wherein the food is selected from the group consisting of fruits, vegetables, meats, dairy products, and processed food items.

7. A food product treated by the method as claimed in claims 1-6.
8. A system for treating food to inhibit bacterial growth, comprising a. an application apparatus configured to apply a bacteriostatic agent onto the surface of the food; and
b. a controlled environment chamber configured to subject the food to conditions inhibitory to bacterial growth.

9. The system as claimed in claim 8, further comprising a packaging apparatus configured to package the food in a hermetically sealed container after application of the bacteriostatic agent.

10. The system as claimed in claim 8, wherein the application apparatus comprises a spray nozzle or a dip tank for applying the bacteriostatic agent onto the food surface.