| abstract |
Disclosed is a method for treating products, such as meat products, with immobilized lactoferrin to reduce microbial contamination. The lactoferrin is immobilized on a naturally occurring substrate, preferably a galactose-rich polysaccharide. In some embodiments, the lactoferrin is applied as an aqueous solution containing a mixture of the immobilized lactoferrin and native lactoferrin, and a buffer system that includes a physiologically acceptable acid, such as citric acid, a physiologically acceptable base, such as sodium bicarbonate, and a physiologically acceptable salt, such as sodium chloride. |