Patents by Inventor Victor M. Reusch

Victor M. Reusch has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method of processing poultry and other meat to reduce or eliminate
    Patent number: 11582978
    Abstract: A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
    Type: Grant
    Filed: June 17, 2019
    Date of Patent: February 21, 2023
    Assignee: Birko Corporation
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • METHODS OF REDUCING OR ELIMINATING PATHOGENIC BACTERIA
    Publication number: 20220183307
    Abstract: Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.
    Type: Application
    Filed: November 30, 2021
    Publication date: June 16, 2022
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • Methods of reducing or eliminating pathogenic bacteria
    Patent number: 11185083
    Abstract: Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.
    Type: Grant
    Filed: December 10, 2020
    Date of Patent: November 30, 2021
    Assignee: Birko Corporation
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • METHODS OF REDUCING OR ELIMINATING PATHOGENIC BACTERIA
    Publication number: 20210169094
    Abstract: Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.
    Type: Application
    Filed: December 10, 2020
    Publication date: June 10, 2021
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • Method of processing poultry and other meat to reduce or eliminate
    Patent number: 10834933
    Abstract: A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
    Type: Grant
    Filed: March 30, 2018
    Date of Patent: November 17, 2020
    Assignee: Birko Corporation
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • METHOD OF PROCESSING POULTRY AND OTHER MEAT TO REDUCE OR ELIMINATE SALMONELLA
    Publication number: 20190297905
    Abstract: A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
    Type: Application
    Filed: June 17, 2019
    Publication date: October 3, 2019
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • METHOD OF PROCESSING POULTRY AND OTHER MEAT TO REDUCE OR ELIMINATE SALMONELLA
    Publication number: 20180220663
    Abstract: A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 50:30 wt./wt. to 75:5 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
    Type: Application
    Filed: March 30, 2018
    Publication date: August 9, 2018
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens
  • Method of processing poultry and other meat to reduce or eliminate Salmonella
    Publication number: 20110038997
    Abstract: A method for reducing the incidence of Salmonella in harvested poultry comprising treating the poultry with an effective antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid down to a minimum of about 40:40 wt./wt. lactic acid to citric acid, and preferably ranging down to about 45:35 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.
    Type: Application
    Filed: August 10, 2010
    Publication date: February 17, 2011
    Applicant: Birko Corporation
    Inventors: Gary L. Nace, Terry L. McAninch, Victor M. Reusch, Elis M. Owens