John A. Tesvich
Engineering in Triumph, LA

5773064, Jun 30, 1998

Mar 22, 1996

8/620155

John Tesvich - Buras LA
John Schegan - Santa Fe Springs CA
Patrick Fahey - New Orleans LA

A23B 4005, A22C 2904

426420

A method of preparing raw molluscan shellfish meat in the shell is disclosed which employs a mild heat treatment and cold storage for the destruction or reduction to lower levels of harmful pathogenic bacteria such as Vibrio vulnificus, Vibrio cholerae and others. The raw molluscan shellfish, such as oysters, arrives at the processing plant in a refrigerated state. The mollusks then have a band placed around them, securing them against opening. The banded mollusks are then placed in a fluid bath at a sufficient temperature and duration to kill pathogens yet leave the meat in a raw state. The mollusks are then conveyed from the heated fluid bath and placed in a cold fluid bath. The mollusks are then removed from the cold fluid bath. The natural enclosure of the mechanically banded mollusk prevents the hot or cold fluids from contacting the flesh of the mollusk. The mollusks remain in a raw state and in the shell throughout the process.

5976601, Nov 2, 1999

Jun 12, 1998

9/096465

John Tesvich - Buras LA
Pat Fahey - New Orleans LA
John Schegan - Kenner LA

A22C 2900, A23B 400

426521

A method of preparing raw oyster meat in the shell is disclosed which employs a mild heat treatment followed by chilling for the destruction of harmful pathogenic bacteria such as Vibrio vulnificus. The oysters are captured and transported to the processing plant in a refrigerated state. The oysters are then cleaned and graded into categories according the product size. The oysters are then placed into a continuous flow of sterilized water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state within the shell. Different temperatures and time durations have been found to give excellent results depending on the size of the oyster. It has been found that the internal temperature of the oysters, that is, the meat within the shell, must reach a minimum of 49 degrees centigrade and not exceed 53 degrees centigrade for maximum efficacy. Depending on oyster weight and warm water temperature, the oysters will be immersed from between about 10-45 minutes. The oysters are then removed from the heated water flow and are placed in a sterilized cold water bath or air convection cooler.

7837524, Nov 23, 2010

Aug 22, 2008

12/196469

John A. Tesvich - Buras LA, US

B63H 23/34

440 83, 384 97

A device that when fitted to a motor vessel's existing propulsion gear improves the performance and reduces potential damage and wear of underwater propeller shaft bearings, commonly referred to as “cutlass bearings” that are used on boats, ships, etc. Designed with radially mounted impeller blades around the periphery of the propeller shaft, the device creates a forced flow of water by centrifugal pumping action, which creates suction along the shaft abaft the cutlass bearing, thereby increasing the flow of water through the cutlass bearing. The device also greatly diminishes the probability that fouling around a propeller shaft will severely restrict water flow through the cutlass bearing.

8038492, Oct 18, 2011

Nov 23, 2010

12/952333

John A. Tesvich - Buras LA, US

B63H 23/34

440 83, 384 97

A device that when fitted to a motor vessel's existing propulsion gear improves the performance and reduces potential damage and wear of underwater propeller shaft bearings, commonly referred to as “cutlass bearings” that are used on boats, ships, etc. Designed with radially mounted impeller blades around the periphery of the propeller shaft, the device creates a forced flow of water by centrifugal pumping action, which creates suction along the shaft abaft the cutlass bearing, thereby increasing the flow of water through the cutlass bearing. The device also greatly diminishes the probability that fouling around a propeller shaft will severely restrict water flow through the cutlass bearing.

5679392, Oct 21, 1997

Jun 7, 1995

8/477546

John Schegan - Santa Fe Springs CA
Patrick Fahey - New Orleans LA
John Tesvich - Buras LA

B65B 2522, A22C 2904

426412

A method of preparing raw molluscan shellfish meat in the shell or out of the shell is disclosed which employs a mild heat treatment and cold storage for the destruction of harmful pathogenic bacteria such as Vibrio Vulnificus. The raw molluscan shellfish, such as Oysters, arrives at the processing plant in a refrigerated state. The product is then culled, cleaned and graded into categories according the product size. The product is then enveloped in a polymer or metalized film bag to isolate the product. The bagged product is then placed on a rack which is then lowered into a circulating bath of water at a sufficient temperature and duration to kill the pathogens yet leave the meat in a raw state. The rack is then removed from the heated water bath and placed in a cold water bath with a continuous flow for a time period. The rack is removed from the cold water bath.