Abstract: Ready-to-use fresh diced garlic that has been washed and sanitized and vacuum-sealed in a pouch from which gas can escape, but which does not allow air to enter, and method for making same.

Abstract: The humidity-dependent antibacterial powdery composition comprises a volatile oily antibacterial substance contained in a high ratio and a water-soluble film forming agent and the behavior of release of the antibacterial substance is changed depending on humidity. The process for producing the same is characterized in that a water-soluble film forming agent optionally together with a powder vehicle is dissolved and/or dispersed in water, subsequently a volatile oily antibacterial substance optionally together with an emulsifying agent is added to the solution and emulsified, and thereafter the obtained emulsion is spray dried into powder. The humidity-dependent antibacterial food storing article is characterized by carrying the humidity-dependent antibacterial powdery composition. The method of storing food is characterized in that the volatile oily antibacterial substance is released from the humidity-dependent antibacterial food storing article toward food lying in an atmosphere of 70% or higher humidity.

Abstract: Methods and containers suitable for reducing or eliminating bacteria such as Salmonella© in eggs for human consumption are provided. Such methods and containers use at teas! one N,N-dihal?-5,5-diaiky!hydant?in in which each of the alky! groups Independently comprises from 1 to about 6 carbon atoms.

Abstract: A non-toxic environmentally friendly aqueous disinfectant is disclosed for specific use as prevention against contamination by potentially pathogenic bacteria, fungi and virus. The aqueous disinfectant is formulated by electrolytically generating silver ions in water in combination with a citric acid. The aqueous disinfectant has many potential uses including bacteria, fungus and viral treatment, water treatment, medical treatment as well as for preserving consumable and non-consumable products.

Abstract: The purpose of the present invention is to provide antiseptic disinfectant, and cosmetics and toiletries, medicine or food containing the same, which enhance the antibacterial activity that 1,2-alkanediol originally have against a broad range of strains by compounding 1,2-alkanediol with 5-10 carbons and a certain fragrance component. The present invention relates to an antiseptic disinfectant, and cosmetics and toiletries, medicine or food containing the same, which include 1,2-alkanediol with 5-10 carbons, and one or more materials selected from a group of thymol, eugenol, citronellal, terpinyl acetate, citronellol and ?-pinene.

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract: A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate.

Abstract: The present invention relates to methods for producing and using antiseptic disinfectant, cosmetic and toiletries, medicine or food and method for antiseptically disinfecting a cosmetic and toiletries, medicine or food. The cosmetic and toiletries, medicine or food contain an antiseptic disinfectant comprising 1,2-alkanediol with 5-10 carbons and a fragrance component, and the fragrance component enhances the antibacterial activity that the 1,2-alkanediol originally has against a broad range of strains.

Abstract: A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage.

Abstract: The present invention relates to a novel, active packaging that inhibits food pathogens either by means of the generation of an active atmosphere or by means of direct contact, which comprises a support made from paper, cardboard, cork, aluminum or wood and an active coating therefore. This coating consists of a formulation of paraffin and natural plant extracts.

Abstract: One embodiment of the present invention is a method of regenerating an ion exchange medium having a bacterial population, comprising dissolving a salt formulation in water to create a brine and passing the brine through the ion exchange medium during a regenerating cycle, wherein the salt formulation comprises a food-grade acid, at least about 100 ppm of a food-grade surfactant, and at least about 90 wt. % of an inorganic, water-soluble salt of sodium, potassium, or sodium and potassium and wherein the acid and the surfactant are present in the brine in an amount efficacious to kill at least about 65% of gram negative bacteria in the bacterial population as a result of the regenerating cycle.

Abstract: Apparatus and method for processing seafood, meat, and poultry includes a pre-rinse spraying using water solutions containing an antimicrobial agent, and then subjection to pressurized water solution at pressures greater than atmospheric pressure for a selected period to reduce microbial flora on the product prior to freezing or other packaging.

Abstract: There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products.

Abstract: A concentrated quaternary ammonium compound (QAC) solution comprising a QAC with a concentration from greater than about 10% by weight and at least one solubility enhancing agent, such as an alcohol, is disclosed. A diluted QAC solution is used to contact food products to prevent microbial growth on the food products from a broad spectrum of foodborne microbial contamination. A method of contacting the food products with the dilute QAC for an application time of at least 0.1 second is disclosed. The foods that can be treated by this method are meat and meat products, seafood, vegetables, fruit, dairy products, pet foods and snacks, and any other food that can be treated and still retain its appearance and texture. One of the treatment methods is spraying and misting the QAC solutions on the food products for an application time of at least 0.1 second to prevent broad spectrum foodborne microbial contamination.

Abstract: The invention relates to solutions containing acidic compositions that have a pH of less than 1, are non-caustic to human tissue and are safe for human ingestion. These compositions may be used as the sole or major component of solutions such as cleansers, pharmaceuticals, food preservatives and disinfectants. The acidic compositions may be used in medical, industrial, military and household applications. The invention also relates methods of administering and using the acidic compositions of the invention.

Abstract: A method for reducing the incidence of salmonella and/or e-coli and other pathogens in slaughtered beef or other non-poultry meat during processing or post-processing by treating the meat with an effective antimicrobial solution comprising citric and lactic acids.

Abstract: A method of using an antimicrobial composition on a food product is described where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then optionally activation energy is applied to the sealed food product.

Abstract: A method of treating and storing fresh meat products includes applying an aqueous pH-modified solution in an effective amount to a surface of a fresh meat product at a surface penetrating force. The aqueous pH-modified solution that is applied has a pH that is compatible with the meat product and has a temperature that is compatible with a storage temperature at which the meat product will be stored. The method also includes maintaining the treated meat product in an atmosphere containing oxygen while the treated meat product is stored. Maintaining the treated meat product in the atmosphere containing oxygen may be accomplished by packaging the treated meat product in a package that includes an oxygen permeable film. In order to apply the aqueous pH-modified solution to the surface of the meat product at the surface penetrating force, the solution may be accelerated through a spray nozzle having an elongated orifice that provides a continuous curtain of the solution.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent and/or antimicrobial agent provided in a localized area of the container formed by a two shot molding, insert molding or two shot injection stretch blow molding process, said metal ion sequestering agent provided for the removing and/or inhibiting growth of microbes in the liquid nutrient.

Abstract: Disclosed is a composition of matter comprising a defined dispersion of lactoferria immobilized on a naturally occuring substrate via the N-terminus region of the lactoferrin. Compositions comprising immobilized lactoferrin (Im-LF) are used in a method for reducing the microbial contamination of a composition subject to microbial contamination, which is also disclosed, and which encompasses a method for reducing the microbial contamination of a foodstuff, such as a meat product. Foodstuffs treated by the method are disclosed, including meat products. A method of inhibiting the growth and/or adhesion of a microbial species on a food-contacting surface f a material for food packaging or food handling with Im-LF is also disclosed. Food containers and food-handling implements so treated are also disclosed, as are antimicrobial cleansers, polishes, paints, sprays, soaps, or detergents containing Im-LF for applying to an inanimate surface.

Abstract: An animal chew toy comprising a radiopaque polymer. The radiopaque polymer may comprise a polymer that is inherently radiopaque or a polymer that has been made radiopaque by the addition of an additive that provides radiopaque characteristics. The radiopaque polymers of the present invention may be manufactured by melt processing techniques, such as extrusion, compression and/or injection molding.

Abstract: A method and article for removing a selected metal-ion from a solution. The method included providing a container for holding a liquid, the container having an internal surface having a metal-ion sequestering agent provided on at least a portion of the internal surface for removing a designated metal-ions from the liquid; filling the container with the liquid in an open environment; closing the container with the liquid contained therein; and shipping the container for use of the liquid without any further processing of the container containing the liquid.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent and antimicrobial agent for inhibiting growth of microbes in the liquid nutrient.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amount of chemical contaminants on the exposed surfaces without the use of preservatives. Examples of such process may be applying a first produce integrity maintenance process, a second produce integrity maintenance process, application of an antibrowning agent to the produce by a produce antibrown agent applicator, exposing the produce to ultraviolet light by an ultraviolet light system, and applying an ozone treatment by an ozone treatment system.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Abstract: The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria, bacteriocin preparations derived from the bacteria and methods by which the preparations may be used.

Abstract: Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt.

Abstract: The invention provides an absorbent pad for a case-ready package that has a controlled rate of wicking. The packaging comprises a support member, a food product that exudes liquids positioned on the support member, an absorbent pad between the food product and the support member, and a lid member enclosing the package. The absorbent pad is composed of an upper layer, an intermediate absorbent layer, and a lower layer. The upper and lower layers extend beyond the periphery of the absorbent layer and are attached directly to one another. Preferably, the upper and lower layers are composed of nonwoven materials that are coated with a hydrophilic composition. Typically the upper layer will be a spunbonded/meltblown/spunbonded web and the lower layer will be a spunbonded web. The hydrophilic coating wicks liquid exuded by the food product into the absorbent layer, and therefore prevents the accumulation of liquids within the support member.

Abstract: Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.

Abstract: The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product.

Abstract: Almonds are often harvested off the ground from around trees which have been fertilized with manure. Potentially hazardous microbes are transferred from the husk to the shells during the dehusking process. During deshelling, shell dust with attached microbes escapes into the atmosphere and can permeate an entire packaging facility, contaminating previously uncontaminated packaging and food products. A sterile barrier is provided around the packaging facility. As the almonds in the shell are passed through the barrier, their shells are sanitized. After the nutmeats are removed from the shells, the nutmeats are sanitized again and packaged in packaging which has been sanitized.

Abstract: The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an applicator adapted and configured for contacting a food product with an antimicrobial agent and an irradiator adapted and configured for irradiating a food product. The antimicrobial agent can be a peroxycarboxylic acid.

Abstract: In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the poultry is moistened. The skin of the poultry is moistened by spraying it with water in a spray area that is separated from the stream of chilling air.

Abstract: The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

Abstract: The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; and a method for preserving a food.

Abstract: Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV radiation for external contaminants and gaseous ozone under mild pressure, a mix of carbon dioxide and ozone, heat, vacuum, or combinations thereof for internal contaminants.

Abstract: Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising, optionaly, less than about 0.5% detergent surfactat, such as potassium alkyl sulfate, that does not affect palatability and basic buffer to provide a pH of at least 10.5 are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. The food can be consumed without rinsing.

Abstract: The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The pasta of the present invention is prepared from pasta dough comprising about 55 to about 80 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide about 200 to about 1200 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent.

Abstract: Food products, such as precooked meats, raw meats, and poultry are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 100 to 4000 ppm and has broad spectrum activity against a variety of pathogenic and spoilage microorganisms, such as Listeria monocytogenes.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: Cooked food products, such as cooked meats, and poultry, are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 100 to 4000 ppm and has broad spectrum activity against a variety of pathogenic and spoilage microorganisms, such as Listeria monocytogenes.

Abstract: The present invention is a method of reducing microbial levels during meat production. The method includes applying an antimicrobial agent to the animal hide, before removal of the hide from the carcass. The method may further include rinsing and drying the animal hide.

Abstract: A treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products for consumption by mammals, especially humans. The process utilizes a treatment of food or food products, or packaged food or food products, with a high pressure gas treatment process (HPP) to provide a reduction of the level of microorganisms or spores on and in such foods or food products. The method includes exposing the food or food product to a gas and/or injecting a gas into a container containing the food or food product; optionally, closing or sealing the container; and subjecting the food or food product and/or the container containing the food or food product to a temperature of less than about 50° C. and, concurrently, to more than one pressure treatment cycle at a pressure of at least about 10,000 psig.

Abstract: Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Abstract: Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

Abstract: A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature conditions to result in a state of equilibrium in which a pH of 4.6 or less is achieved. Any unwanted tart aftertaste is masked with a sweetening agent added to the acid solution. The process is used to produce a chili mix including rehydrated beans, vegetables, and spices, all of which are packaged in a shelf stable pouch particularly suited for the restaurant trade.