Appeal 2007-2673
Application 10/354,981
at least about 99.9 to 99.999% of such microorganisms are
eliminated.
The term "cooking efficiency", as used in the context of
the present invention, is associated with improving the quality
of and enhancing the safety of heat-treated foodstuffs for
consumption by mammals, particularly humans. More
specifically, the "cooking efficiency" may be said to be
synergistically improved when the content of microorganisms
on or in such foodstuff, particularly those causing food-borne
illnesses, is reduced compared with levels which would be
expected for heat treatment and/or ozone treatment of the
foodstuff alone.
Further details of the appealed subject matter are recited in representative
claim 1 reproduced below:
1. A method of improving the cooking efficiency of a foodstuff
comprising
sanitizing/disinfecting the foodstuff using an aqueous solution
containing an effective amount of ozone, which comprises
forming an aqueous solution of ozone, and
contacting the foodstuff with the aqueous solution,
wherein said foodstuff is contacted with said aqueous solution
at a temperature and for a time sufficient to substantially sanitize the
foodstuff;
optionally, packaging the foodstuff; and
subjecting the foodstuff to a cooking process,
wherein said packaging of the foodstuff comprises placing said
foodstuff in a container, optionally applying a vacuum to the container to
3
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