Abstract: Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

Abstract: Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

Abstract: Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products.

Abstract: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.

Abstract: A method for the decontamination of carcasses includes using a flame decontamination process in which carcasses are subjected to temperatures produced by a direct flame source for a period of time sufficient to achieve an effective degree of surface pasteurization.

Abstract: A cleaning apparatus for food processing equipment. The cleaning apparatus includes a base and a curved dome coupled to the base. The base has a first surface with a reflectance, and supports the food processing equipment. The dome is pivotable between an open position and a closed position relative to the base, and includes a second surface having a reflectance. The cleaning apparatus further includes an ultraviolet (“UV”)-based purification device that has at least one photohydroionization (“PHI”) cell operable to produce an advanced oxidation component. The UV-based purification device further has a plurality of UV light sources that are operable to produce UV light. The PHI cell and the UV light sources are coupled to at least one of the base and the dome to impinge directly and indirectly via reflection on the food processing equipment to clean the equipment when the dome is in the closed position.

Abstract: Disclosed are methods for reducing and/or preventing infection and controlling and/or reducing the level of one or more pathogens, allergens and/or odor-causing agents.

Abstract: A system and method for reducing microbial populations on food products in a food processing facility. One embodiment provides a combination of interventions including a liquid antimicrobial treatment station that wets a food product with an antimicrobial solution containing at least one antimicrobial agent and a gaseous antimicrobial treatment station that generates and exposes the wetted food product to advanced oxidative gaseous environment. A transport system is provided for transporting the food product between the first and second treatment stations. In one embodiment, the advanced oxidative gases may be generated by plurality of photohydroionization cells. In one embodiment, the system and method may be used in a meat processing facility.

Abstract: The system, method and apparatus involves the control of microbiological contamination of food processing equipment such as a commercial freeze dryer using oxidation gases. An oxidative gas generator such as a REME system produces low levels of ozone, vaporized hydrogen peroxide and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces around and inside the food processing equipment.

Abstract: The system, method and apparatus involves the control of microbiological contamination of commercial freeze dryers using advanced oxidation gases produced by Photohydroionization (PHI) Cell technology. The PHI Cell system produces hydro peroxides, super oxide ions, ozonide ions, hydroxides and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces inside commercial freeze dryers.

Abstract: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.

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: 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: A system is disclosed in which a surface exposed to, suspected of being exposed to, or in imminent danger of being exposed to a biological warfare agent is treated with an effective amount of a quaternary ammonium compound to inactivate the biological warfare agent. The quaternary ammonium compound is preferably selected from the group consisting of an alkylpyridinium salt, a tetra-alkyl ammonium salt, and an alkylalicyclic ammonium salt. The quaternary ammonium salt is more preferably an alkylpyridinium salt and is most preferably cetylpyridinium chloride (“CPC”). The compound is preferably present in solution in a weight percent that is substantially within a range of from approximately 0.5% to approximately 5.0% and is more preferably present in solution in a weight percent of approximately 1%. The compound may be applied as a mist, spray, or fog.

Abstract: Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.