Abstract: A method is provided for reducing spoilage of high moisture grain resulting from mold growth. The high moisture grain is treated on all surfaces with ethyl alcohol or an ethyl alcohol solution containing a microbial preservative. Spoilage as by mold growth is retarded for over a year while the products are stored at ambient temperatures.

Abstract: A method and apparatus is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method and apparatus comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures in a cooler having a spiral path, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

Abstract: A method for manufacturing a dried or semi-dried meat product, such as casingless sausage, especially such a sausage popularly known as "meat sticks," though not limited thereto. A pre-formed meat emulsion with a moisture content in excess of 30% by weight, and a fat content in the range from about 5% to 50% by weight, is formed into the desired cross sectional shape and then frozen; thereafter, the sausage is optionally smoked, but, whether smoked or not, it is then dried at temperatures in excess of about 40.degree. F until the moisture content is in the range from about 10% to 30% by weight.

Abstract: A method is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.