Patent ID: 7960176

Claim:
Method for determining whether or not a heat-sensitive product is in a condition to be used or consumed, the heat-sensitive product being intended to be preserved below a predetermined temperature limit under predetermined temperature conditions and for a period of time which limit its degradation, comprising the steps of: combining an indicator comprising a microbial substance selected from the group consisting of Canobacterium piscicola, Lactobacillus fuchuensis and Leuconostoc mesenteroides with the heat-sensitive product, the indicator providing a signal indicating that the heat-sensitive product can be used or consumed, and after the expiration of a preservation period of time, the indicator further providing a signal indicating a change in the condition of using or consuming the heat-sensitive product for a period of time depending on the preservation conditions of the product, the indicator being activated as soon as it is combined with the heat-sensitive product and providing information enabling the heat-sensitive product to be used or consumed for a longer period of time if the heat-sensitive product has been preserved under conditions better than standard or recommended temperature conditions, without exceeding the predetermined temperature limit or without breaking a cold chain associated with the heat-sensitive product.