| abstract |
PURPOSE: To prevent foods from their being contaminated with food poisoning bacteria such as Clostridium botulinum or Staphylococous aureus by using a green tea polyphenol as a principal ingredient. n CONSTITUTION: An antimicrobial agent containing a green tea polyphenol selected from green tea catechins expressed by formula 1 (R 1 is R or OH; R 2 is R or formula II) or green tea theaflavins expressed by formula III (R 3 and R 4 are R 2 ) as a principal ingredient. The resultant antimicrobial agent, as necessary, is dissolved in water or an alcohol and 50-2000ppm thereof is added to a food. n COPYRIGHT: (C)1990,JPO&Japio |