Abstract: Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial growth on the product, without substantial detriment to the organoleptic properties of the product.

Abstract: An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.

Abstract: Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

Abstract: Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial growth on the product, without substantial detriment to the organoleptic properties of the product.

Abstract: An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.

Abstract: Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

Abstract: A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the surface of said fruits, vegetables, seafood or meat with a chemical having a pH of greater than 8.5 in an amount of effective to destroy or disrupt the outer membrane of said gram negative bacteria; and then (b) treating said surface with an effective amount of one or more agents having bactericidal activity against gram positive bacteria is provided.

Abstract: A composition of matter which demonstrates efficacy against both gram positive and gram negative bacteria containing: (a) a gram negative bacteria inhibiting effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid; (b) a gram positive bacteria inhibiting effective amount of a lantibiotic; and (c) a chelating effective amount of one or more phosphate salts which function as a chelating agent to bind the propionibacteria metabolites and lantibiotics to the surface of the substrate being treated and its method of use is provided.

Abstract: A process for treating animals and/or seafood comprising the step of contacting the animal and/or seafood with a treatment solution containing trialkali metal orthophosphate at a temperature of between about 90.degree. F. and about 200.degree. F. for a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.

Abstract: A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with:(1) a treatment solution comprising trialkali metal orthophosphate; and(2) steamfor a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.

Abstract: Increased shelf-life is obtained by treating poultry carcasses with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate, prior to chilling.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, E. coli, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: Salmonella, campylobacter and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution having an alkaline pH and containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: Fish or shellfish is treated with an alkali metal orthophosphate to reduce, remove, retard or control bacteria without causing organoleptic depreciation.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.

Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.

Abstract: The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.