This technology is a composition for sanitizing Geobacillus stearothermophilus, containing trace concentrations of lauric acid, a fatty acid listed as a food additive, and lactic acid, an organic acid. The synergy between these two components kills the vegetative cells of spoilage bacteria in a short time, and the composition can be applied to food packaging or directly to food products.
Geobacillus stearothermophilus is a spore-forming bacterium that thrives at high temperatures of 40–60°C and produces spoilage enzymes. Its spores are highly heat-resistant, surviving standard food processing sterilization, which leads to product degradation during storage and cooking. Consumers are increasingly resistant to synthetic additives, creating a need for natural alternatives to control this bacterium, though fully inhibiting it at the spore level has historically been difficult.
This technology maximizes synergistic effects by balancing the fatty acid and organic acid at similar concentration ratios, effectively inhibiting spore germination and growth even if exposed to the bacteria's growth temperature during storage. The sterilization intensity can be adjusted by controlling treatment temperature and time, and it can be applied via coating or spraying on packaging materials. It is suitable for high-temperature processed foods like retort pouches and canned goods, post-sterilization processes for dairy and beverages, and antimicrobial food packaging, allowing for the control of heat-resistant spores using food-grade natural ingredients and extending shelf life.
This invention was developed with support from the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry for the development of safety assurance technology in the production of powdered infant formula for export to China.
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