Abstract: The present invention is directed to a technique for preserving foods. In one embodiment, the invention is directed to a product comprising a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound. In another embodiment, the present invention is directed to a method of preserving a food product comprising incorporating a compound comprising vanillin into the food product, and exposing the food product to an organic constituent having an isothiocynate compound. In a further embodiment, the present invention is directed to a preserved packaged food product, comprising a package having a package interior and a package interior surface, a food product positioned in the package interior and having a compound comprising vanillin, and an organic constituent comprising an isothiocynate compound disposed on the package interior surface so as to contact the food product.

Abstract: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.

Abstract: A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.

Abstract: In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide ester (e.g. sucrose mono-, di-, and/or tri-C.sub.8 -C.sub.24 -fatty acid esters) at temperatures above 35.degree. C. but preferably below 60.degree. C. for a relatively short period of time (less than 60 minutes). This treatment is effective in essentially eliminating sporeforming organisms, whether in the form of spores or in the vegetative state.