Biopreservation Composition Based on Facultative Heterofermentative Lactobacteria for Preventing and Controlling the Spoilage of Fresh and Cooked Meat Products

Abstract

The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.

Claims

1. A biopreservative composition based on consortia of facultative heterofermentative lactobacteria, comprising at least one of the non-spoilage and non-pathogenic lactobacteria of the genus Lactobacillus generating bacteriocins, organic acids and oxidants, to prevent and control the spoilage of fresh meat products and/or cooked meat products.

2. The composition according to claim 1, wherein the non-spoilage and non-pathogenic lactobacteria consortia of the genus Lactobacillus are selected from the group of isolated consortia and deposited in the NRRL under the following registration numbers B-50825, B-50826, B-50827, B-50828, B-50829, B-50830, and B-50831.

3. The composition according to claim 1, wherein the consortium B-50831 alone or formulated is used to prevent and control spoilage of fresh chicken.

4. The composition according to claim 1, wherein the consortium B-50826 and the consortium B-50831, either alone or formulated, are used to prevent and control the spoilage of cooked sausages.

5. The composition according to claim 1, wherein the consortium B-50829 and the consortium B-50830 are used, either alone or formulated, to prevent and control the spoilage of sliced ham.

6. The composition according to claim 4, wherein the predominant consortium is B-50831.

7. The composition according to claim 5, wherein the predominant consortium is B-50831.

8. The composition according to claim 1, comprising 1% concentrated acetic acid to prevent and control spoilage of fresh meat products and/or cooked meat products.

9. The composition according to claim 1, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

10. The composition according to claim 2, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

11. The composition according to claim 3, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

12. The composition according to claim 4, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

13. The composition according to claim 5, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

14. The composition according to claim 6, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

15. The composition according to claim 7, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

16. The composition according to claim 8, wherein the facultative heterofermentative lactobacterial consortia are capable of proliferating at temperatures in the range of 4° C. to 70° C.

Description

DETAILED DESCRIPTION OF THE INVENTION

Evaluation of Strains by Their Antimicrobial Activity In Vitro Evaluation of Antagonism vs Pathogens

[0055] Initially, microbial consortia were isolated from various sources of food processing plants in Mexico, resistant to operation conditions of pH, osmotic pressure, among other characteristics, mainly highlighting the presence of lactobacilli. All isolated bacterial consortia were tested for antagonism against the following strains of pathogenic bacteria: [0056] Salmonella typhimurium [0057] Samonella cholereae [0058] Escherichia coli [0059] Staphylococcus aureus [0060] Listeria monocytogenes

[0061] The inhibition test was performed according to the modification described by Schilinger and Lucke, in which the inhibition halo is quantified as the magnitude of the radius of the halo, in mm.

[0062] The methodology for carrying out these tests was as follows:

[0063] Pre-inoculations of the pathogenic bacteria were performed which were incubated for 24 hours at 37° C. in the following manner. [0064] One sample per tube with 5 mL of lactose broth to inoculate Salmonella typhi [0065] One sample per tube with 5 mL of lactose broth to inoculate Salmonella cholerae [0066] One sample per tube with 5 mL of lactose broth to inoculate Escherichia coli [0067] One sample per tube with 5 mL trypticase soy broth to inoculate Staphylococcus aureus [0068] One sample per tube with 5 mL of 1.5% yeast extract to inoculate Listeria monocytogenes

[0069] After the tubes were incubated for 24 hours, dilution adjustment was continued realized in the order of 10.sup.−8 with the Macfarland 5.0 standard.

[0070] Dilution was adjusted using sterile lactose broth.

[0071] Once the dilution of bacterial growth was standardized, each of the strains was sown with a sterile swab on plates with Müller Hinton agar massively.

[0072] After 15 minutes of massively sow each pathogenic bacterium, 0.8 cm high wells (sterile) were placed in the agar which were buried in the agar leaving a protruding portion to place on this the solution of the lactobacilli with inhibitory potential.

[0073] Bacteria that proved to be antagonistic to pathogens generated an inhibition halo in the corresponding pathogen as shown in Table 1.

TABLE-US-00002 TABLE 1 Presence of inhibition halo by bacterial antagonism Consortium S. L. Key cholerae S typhi E. coli S. aureus monocytogenes M17 Yes Yes No Yes Yes C35 Yes Yes Yes Yes Yes C352 Yes Yes No Yes Yes C261 Yes Yes No Yes No C262 Yes Yes No Yes No C14 Yes Yes Yes Yes Yes

[0074] Evaluation of antagonism vs. spoilage microorganisms (slime).

[0075] Antagonism tests were carried out on the selected consortia against a consortium of spoilage microorganisms that were isolated from samples of spoilage sausages. The inhibition test was performed according to the modification described by Schilinger and Lucke, in which the inhibition halo is quantified as the magnitude of the halo radius, in mm. The methodology for carrying out these tests was as follows:

[0076] Pre-inoculations of the spoilage bacteria were performed which were incubated for 72 hours at 37° C. in the following manner.

[0077] A sample of the spoilage microorganism preserved in glycerol was taken in a broth with 2% casein peptone and 1% meat extract.

[0078] Once the tubes are incubated for 72 hours, a dilution adjustment was carried out in the order of 10.sup.−8 with the Macfarland 5 standard. Dilution was adjusted using sterile lactose broth.

[0079] Once the dilution of bacterial growth was standardized, each of the strains was sown with a sterile swab on plates with Agar Standard Methods massively.

[0080] After 15 min of having massively sown each spoilage bacterium, 0.8 cm high wells (sterile) were placed in the agar which were buried in the agar leaving a protruding portion to place in it the solution of the potential inhibitor lactobacillus.

[0081] All bacteria were found to be antagonistic to spoilage microorganisms and generated an inhibition halo in the spoilage agent of each corresponding meat product.

Identification of Selected Strains

Microscopic Colonial Morphology

[0082] To carry out the identification of the strains selected for their antagonistic activity in vitro both spoilage and pathogenic microorganisms first, the morphology of the strains was verified to be confirmed that they were lactobacilli.

[0083] The strains were sown by cross-streaked repeatedly on

[0084] MRS agar selective of Lactobacillus growth, in which the form, color and size of the strains presumably lactobacilli were assessed. [0085] Gram Staining

[0086] As part of the lactobacilli strain identification, their morphology was corroborated under the microscope and it was also determined whether they were gram-positive or gram-variable microorganisms.

[0087] The methodology for making the Gram stain used was as follows:

[0088] 1. take the sample of microorganisms to be identified

[0089] 2. make a swab on a coverslip

[0090] 3. allow to dry at room temperature

[0091] 4. fix the sample by means of flame (approx. 3 times)

[0092] 5. add violet blue (violet crystal or gentian violet) and wait for 1 minute, rinse with water

[0093] 6. add lugol and wait for 1 minute, rinse with water

[0094] 7. add alcohol-ketone and wait for about 1 minute, rinse with water,

[0095] 8. add safranin or basic fuchsin and wait 30 seconds.

[0096] Observe the microscope at 100× with immersion oil. Once the microbial identification was carried out, it was continued to perform: [0097] Biochemical Tests

[0098] The Analytical Profile Index or (API) are fast methods that allow the identification of microorganisms through the performance of different biochemical tests. These systems consist of a plastic device with several microtubes containing different dehydrated culture media or different enzyme substrates according to the type of test that is required to assemble.

[0099] Each microtube of the system was inoculated with a suspension in 0.85% saline solution of a pure culture of the microorganism to be identified. In some cases, these microtubes were filled completely with the suspension, while in others the addition of sterile liquid paraffin was required, which provided the necessary anaerobic conditions.

Taxonomic Identification (Sequence 16s)

[0100] It is started with a single source, either a single isolated colony, ethanol extract, DNA extract or an FTA elution card; of any of these samples; it is proceed to extract the genomic DNA from the isolated colony and by means of the use of PCR the first 500 base pairs of the 16S gene are amplified, a sequencing cycle was performed to label the fluorescent DNA and the sequence data were visualized in a automated sequencer, once this was done, the data were analyzed with a database and an Identification Report endorsed by the quality department was generated with a 98% accuracy and a 0.2% error rate. The identification of each strain of the consortia is shown in the following Table 2:

TABLE-US-00003 TABLE 2 Identification of consortia. Consortium Key Primary Identification NRRL Key M17 A Lactobacillus paracasei tolerans B-50831* C35 Lactonacillus curvatus B-50826* C352 Lactobacillus sakei B-50827* C14 Lactobacillus pentosus plantarum B-50830* C261 Lactobacillus acidophillus B-50828* C262 Lactobacillus allimentarius B-50829* M17G Lactobacillus plantarum B-50825* Deposit Information *A deposit of each of the Lactobacillus sp genus consortia of this invention is maintained at the Agricultural Research Culture Collection (NRRL) International Depositary Authority 1815 N. University Street Peoria, Illinois 61604 U.S.A. Agricultural Research Culture Collection (NRRL), which has authorized the applicant to refer to the biological material deposited in the application, and has given its unrestricted and irrevocable consent for the deposited material to be made available to the public.

[0101] To satisfy the permissiveness requirements of 35 USC §112, and to certify that the deposit of the Lactobacillus sp genus consortia of the present invention meets the criteria set forth in 37 CFR §§1.801-1.809, the applicants hereby make the following statements regarding the bacterial consortia of the Lactobacillus sp genus deposited under the numbers NRRL B-50825, B-50826, B-50827, B-50828, B-50829, B-50830 and B-50831 (deposited on Mar. 18, 2013):

[0102] 1. During the processing of this application, the Commissioner will be granted with access to the invention, upon request.

[0103] 2. When the patent is granted, the bacterial consortium shall be available to the public under the conditions specified in 37 CFR 1.808.

[0104] 3. The deposit will be kept in a public warehouse for a period of 30 years, or 5 years after the last request, or during the legal life of the patent, whichever is longer.

[0105] 4. The viability of the biological material shall be tested at the time of the deposit; and 5. The deposit will be replaced if it becomes unavailable.

[0106] Access to this deposit will be available during the processing of this application, for persons determined by the Commissioner of Patents and Marks entitled to do so, pursuant to 37 CFR §1.14 and 35 USC §122. When granted any claim of this request, all restrictions on public availability of consortia will be irrevocably removed by providing access to a consortium deposit under the same Genus, in the Agricultural Research Culture Collection (NRRL) International Depositary Authority.

[0107] Unless defined otherwise, all technical and scientific terms herein have the same meanings as are commonly understood by those of ordinary skill in the art to which the present invention pertains. While any methods and materials, similar or equivalent to those described herein, may be used, in practice or in the tests of the present invention, preferred methods and materials are described herein. All cited publications, patents and patent publications are incorporated herein in their entirety, for all purposes, by reference.

[0108] The publications discussed here are provided solely for their description prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present invention is not entitled to precede, on the date of such publication, by virtue of a prior invention.

[0109] While the invention is described with respect to specific embodiments thereof, it will be understood that it is susceptible of further modifications; and this application is intended to cover any variations, uses or adaptations of the invention which generally follow the principles of the invention and including those differentiations of the present disclosure which fall within the practice known or customary in the art to which the invention pertains, and may be applied to the essential aspects set forth above, and which follow the scope of the claims.

Production of Microorganisms in Liquid Media

[0110] The isolated lactobacilli were cultured in culture media that allowed their development and proliferation. The content of the culture media is described below.

Description of Culture Media

[0111] Suitable carbon sources include high purity sugars such as maltodextrins, sucrose, glucose, fructose, lactose, mannose and xylose among others. In addition, complex carbon sources such as; honey, juice, milk serum, sugar mills, vegetable extracts and vegetable hydrolysates.

[0112] Suitable nitrogen sources such as ammonium sources, nitrates, amino acids, yeast and meat extract, among others.

[0113] Mineral sources, micronutrients and macronutrients such as; phosphates, salts of magnesium, phosphorus, manganese, among others.

[0114] Natural sources of vitamins and cofactors.

[0115] These liquid culture media are produced in shake flasks or in static form, increasing their volume in fermentors or bioreactors.

[0116] When the lactobacilli grow, here the whole culture broth can be used or fractionated by separating the biomass by filtration. In such a way that the biomass or the supernatant that has demonstrated antimicrobial activity can be used, since this one is presumably rich in bacteriocins.

[0117] Evaluation of consortia for their antimicrobial activity in fresh and cooked meat [0118] Antimicrobial Activity in Chickens

[0119] Dead poultry are bled, plucked and eviscerated and sanitized with water and a chlorine solution first.

[0120] Subsequently, the formulated product of the bacterial consortium M17 is added in a solution of a medium with some organic acid, which is preferably 1% acetic acid and to carry this out, the consortium is cultured as follows:

[0121] The M17 consortium is sown in a MRS broth; one sample in 10 mL and incubated 48 hrs. later this volume is sown in 100 mL 24 hrs at 30° C. and finally this volume is sown in a flask with 500 mL for 48 hrs.

[0122] Once the inoculum is had, it is used complete i.e., the grown cells plus the culture medium and 1% acetic acid is added.

[0123] The skinless chicken pieces are placed in a tray and the whole solution previous is added directly to the chicken as a marinade, 15 to 20 mL solution per piece of chicken (100 g).

[0124] Once the pieces are immersed in the tray, it is covered by an adherent plastic (without vacuum) and placed in refrigeration for sale in a supermarket.

[0125] Inoculation of the lactobacilli increases the shelf life of fresh chicken by 40% from the time it is packed in the tray.

[0126] This implies that if its shelf life in refrigeration at 4° C. is 7 days maximum considering that on the 7th day there are already odors of putrefaction, with the treatment of the M17 consortium, the useful life reaches the same conditions at least 11 days.

Interactions with Antimicrobial Chemicals Products

[0127] Survival tests were performed on the formulation of the M17 consortium to organic acids and chemical sanitizers using the following concentrations: [0128] Acetic acid 2% [0129] Acetic acid 1% [0130] “Percirros” 300 ppm [0131] “Perlactirros” 300 ppm

[0132] Organic acids and sanitizers are used regularly to reduce the microbial load so that spoilage microorganisms do not produce undesirable product characteristics and have a longer shelf life. For purposes of the present invention, 2% Acetic acid and 1% strength were used.

[0133] The M17 consortium was cultured in a culture broth for 48 hours at 30° C., starting with an initial inoculum of 10.sup.8 to 10.sup.9, after 48 hours the broth of the bacterial consortium was added to the fresh chicken, adding for each 100 grams of chicken, 20 mL of broth with the consortium and 1%, 2% of (the used lactobacillus solution) concentrated glacial acetic acid, for each 20 mL were added 0.4 mL and 0.2 mL of acetic acid respectively. The chicken pieces were placed in a tray with their immersion broth, the package was closed with the chicken resulting in that the 1% concentration of concentrated acetic acid gives a shelf life increased up to more than 50% with regarding the shelf life of the product without treatment; being days without treatment and at least 11 days with treatment with the consortium and acid. [0134] Antimicrobial Activity in Sausages

[0135] Antagonism tests were carried out on selected consortia C35 and M17 against a consortium of spoilage microorganisms that were isolated from samples of spoilage sausages from different trademarks. [0136] Removal of Spoilage Material

[0137] To generate the spoilage in the sausages, a concentrate of spoilage strains material was prepared as follows:

[0138] Commercial sausage samples (4) were incubated at 35 and 45° C. for 48 hours to encourage growth of spoilage microorganisms.

[0139] Once the samples were incubated, they were extracted with a minimum proportion of sterile water, i.e., a 9:1 ratio of sausage with water.

[0140] The extraction was performed in two ways: [0141] By a stomacher type process [0142] Extraction of surface spoilage

[0143] The concentrated liquid obtained was stored in a 1:1 solution of 70% glycerol to preserve the spoilage cellular material.

[0144] The material in glycerol was stored in eppendorf tubes at −20° C.

[0145] To reproduce the growth of spoilage bacteria the following procedure was performed: [0146] A sample of the glycerol material was taken in sterile tubes with 1% meat extract. [0147] The tubes were incubated at 35° C. for 72 hours [0148] Dilutions of 10.sup.−1 to 10.sup.−3 of all incubation times handled were handled.

[0149] Once bacterial growth is generated in the tube; observed by turbidity, was carried out the process of spoilage in the elaborated sausages.

[0150] Samples of sausages, prepared in a pilot plant, were placed in sterile flasks and its was inoculated with 100 microliters of dilutions in the order of 10.sup.−1 and 10.sup.−3 of the generated material.

[0151] The flasks were incubated at 35° C., room temperature (25° C.) and in refrigeration to −4° C.

[0152] The spoilage of the elaborated sausages was manifested by the production of white film on the surface after inoculating the spoilage microorganisms.

[0153] On the other hand, sausages were inoculated with the selected bacterial consortia C35 and M17 (300 microliters) and the material was allowed absorb and then the spoilage consortium (300 microliters) was inoculated and left at refrigeration temperature and 30° C. To assess the protection of the formulations of consortia C35 and M17 in spoilage.

[0154] The test showed a protection in the sausage of the manifestation of “slime” or white film on the surface due to the antagonism created by the formulation of the previously inoculated C35 and M17 consortia. [0155] Antimicrobial Activity in Ham

Isolation of Consortia of Spoilage Microorganisms of Ham

[0156] Ham was used in a new closed package and allowed to incubate at 30° C. for 4 days. After 4 days, a white exudate was recovered in the ham package.

[0157] This exudate was preserved in cryoprotectant (70% glycerol) keeping it in eppendorf tubes in a 1:1 ratio (exudate+glycerol) at temperature of −70° C.

[0158] Later this consortium was used to be inoculated in slices of FUD® ham to reproduce the spoilage (exudate).

[0159] On the other hand, slices of ham were individually placed and allowed to incubate at 35° C. for 48 hours.

[0160] After that time, the spoilage ham was plated and individual colonies were isolated from the petri dish.

[0161] Two morphotypes were isolated mainly: a small white colony and a large orange colony.

[0162] Both colonies were purified and cryopreserved at −70° C. for subsequent inoculation into slices of ham. The spoilage derived from the small white colony was smaller in the ham being hardly perceptible.

[0163] The spoilage derived from the orange colony was more noticeable since to be inoculated in the ham after about 48 hrs it was possible to observe a spoilage in the color of the slice (discoloring) and also, a proteolytic spoilage in the slice resulting in a visual effect of get fall apart by softening the tissue.

[0164] Another experiment was carried out by taking one of the slices placed in incubation to generate accelerated spoilage in the experiment, which presented greenish tones, this same was plated and the resulting consortium was again preserved in glycerol at −70° C.

[0165] Once the three different consortia were generated, the tests of antagonism in the ham were continued.

[0166] The tests of antagonism consisted in inoculating the ham sliced with the spoilage microorganisms isolated.

[0167] On the other hand, the slices of ham were inoculated with the formulation of the selected bacterial consortia C262 and C14 and the material was allowed absorb and then the spoilage consortium was inoculated and left at refrigeration temperature and 30° C. To assess the protection of the lactobacillus in the spoilage.

[0168] The test showed a protection in the slices of ham from the manifestation of “slime” or white film on the surface, or from the green stains on surface, or from the tissue degradation, due to the antagonism created by the formulations of the C262 and C14 consortia previously inoculated. Application of the formulation of the M17 Bacterial Consortium.

[0169] Dead poultry are bled, plucked and eviscerated and sanitized with water and a chlorine solution first.

[0170] Once this occurs the formulated consortium is added in a solution of a medium with an organic acid, preferably 1% acetic acid as part of the formulation and to carry this out is cultivated as follows:

[0171] The M17 consortium is sown in a MRS broth; one sample in 10 mL and incubated 48 hrs., this volume is then sown in 100 mL for 24 hrs. at 30° C. and finally this volume is sown into a 500 mL flask for 48 hrs.

[0172] Once the inoculum is had, it is used complete i.e., the grown cells plus the culture medium, and 1% acetic acid is added.

[0173] The pieces of chicken without skin are placed in a tray and the whole previous solution is added directly to the chicken as a marinade, 15 to 20 mL of solution per piece of chicken (100 g).

[0174] Once the pieces are immersed in the tray, it is covered by an adherent plastic (without vacuum) and placed in refrigeration for sale in a supermarket.

[0175] Inoculation of the formulation of the M17 consortium increases the shelf life of the fresh chicken by 40% from the time it is packed in the tray.

[0176] This implies that if its shelf life in refrigeration at 4° C. is 7 days maximum considering that on the 7th day there are already odors to putrefaction, with the treatment of the lactobacilli their useful life arrives in the same conditions at least to 11 days.

Application of the Formulation of the C35 and M17 Bacterial Consortiums:

[0177] The pork meat (2 kg) is chopped and ground in a digester until a paste is obtained. The paste is mixed with a 0.08% nitrate solution, 1.5 g sugar, 20 g of cured salts, 5 g of polyphosphates, 15 g of sausage seasoning, 0.4 g of pink coloring, 0.25 g of nutmeg and 0.25 g of pepper and ice.

[0178] Once it is mixed with all these ingredients, it is ground again and the paste is placed in a stuffer where it is later placed in a cellulose casing which it adjusts to the size of the desired sausage.

[0179] When all the meat has been stuffed, it is cooked for 30 min at 65° C., immediately after a heat shock in water at 4° C. is given.

[0180] The sausages are then peeled from the cellulose casing to be treated with the formulation of the bacterial consortia C35 and M17, which are prepared as follows:

[0181] Consortia C35 and M17, are sown in a Molasses broth, one sample in 10 mL and incubated 48 hrs., this volume is then sown in 100 mL 24 hrs at 30° C. and finally this volume is sown in a 500 mL flask for 48 hrs.

[0182] Once the inoculum is had, this is used complete i.e., the cells grown plus the culture medium.

[0183] The sausages are placed in a kettle containing the broth, where they will remain in a dipping that covers the whole surface, the culture medium will give them a touch of smoke in the initial coloring, serving as an indicator to determine that the whole surface of the sausage has been covered by the crop.

[0184] Once the immersion is carried out they are packed in a vacuum and stored at 4° C.

[0185] The product increases its shelf life by 30%, i.e., if the sausages normally last 4 weeks in their sealed packaging, with the treatment they increase to 6 weeks in refrigeration and the sealed packaging.

[0186] Application of the Formulation of the C262 and C14 Bacterial Consortiums.

[0187] Pork meat is only cut into pieces and seasoning for ham is added, 0.08% nitrate solution, 1.5 g sugar, 20 g of cured salts, 5 g of polyphosphates, 0.25 g of nutmeg and 0.25 g of pepper.

[0188] The meat with this mixture is kneaded for 3 to 4 hours until the softening of the tissue and therefore the incorporation of the ingredients into the meat.

[0189] Subsequently this mixture is placed in stainless steel molds of 50×35 cm which are closed and are baked at 100° C. for 2 hours for the cooking take place.

[0190] Once the molds leave the baked, should be allowed to cool for about 12 hours.

[0191] Once the material is cold, it is sliced into equal slices and each slice is sprinkled with a solution of the bacterial consortia C262 and C14, supplementing with M17 which is cultivated as follows:

[0192] The bacterial consortia C262, C14 and M17 are sown in an MRS broth; one sample in 10 mL and incubated 48 hrs., this volume is then sown in 100 mL 24 hrs. at 30° C. and finally this volume is sown in a 500 mL flask for 48 hrs. in which it has approximately a viable cell count of 2×10.sup.8 CFU/mL.

[0193] This solution is sprinkled on the slices of ham using a volume of approximately 5 mL per slice.

[0194] Subsequently this is packed and vacuum sealed and stored at 4° C.

[0195] Shelf life of the product is increased by 25%, if the product has a shelf life of 6 weeks is increased for up to 8 weeks.