Abstract: A system and method for shrimp aquaculture is disclosed. All growth phases and essential operations are modularized and integrated in a system controlled by a cyber-physical platform. The system comprises one or more post-larvae nursery module(s), grow-out production module(s), recirculating aquaculture system (RAS) module(s), feed distribution module(s), and regulatory elements comprised of Program Logic Controllers (PLCs) integrated with Human Interface Modules (HIMs).

Abstract: A method for shrimp aquaculture, in which, all growth phases and essential operations are modularized and integrated to form a multi-phasic synchronous super-intensive shrimp production system controlled by a custom designed cyber-physical platform. Modular components include: post-larvae nursery module(s), grow-out production module(s), recirculating aquaculture system (RAS) module(s), feed distribution module(s) and regulatory elements comprised of Program Logic Controllers (PLCs) integrated with Human Interface Modules (HIMs).

Abstract: An antimicrobial matrix and its preparation. A matrix having its surface coupled to a quaternary ammonium cation. The matrix has functional groups on its surface capable of coupling to an organic moiety containing the quaternary ammonium cation. The functional groups include the hydroxyl groups of cellulose. The antimicrobial matrix prevents the growth of microbes, such as molds, on the matrix. Examples of the matrix include a paper product, a wallboard paper, cotton, linen, wool, and silk.

Abstract: A food additive composition comprising ?-polylysine in higher than normal concentrations and optionally in combination with an acidic adjuvant. The acidic adjuvant may be a low pH solution of sparingly-soluble Group IIA-complexes (“AGIIS”), a highly acidic metalated organic acid (“HAMO”), or a highly acidic metalated mixture of inorganic acids (“HAMMIA”). The food additive composition is an effective bacteriostatic preservative against pathogenic microorganisms which may be present in food products. Blending food products such as ground meats and flour-based products with the food additive with or without an acidic adjuvant causes a reduction in the number of detectable microbes for an extended period of time.

Abstract: An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasic acid (such as calcium sulfate), or a mixture of the two Group IIA compounds, followed by removing the solid formed. The various uses include cleaning, food production, decontamination, bioremediation, agricultural application, medical application, and detoxification of substances.

Abstract: An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasic acid (such as calcium sulfate), or a mixture of the two Group IIA compounds, followed by removing the solid formed. The various uses include cleaning, food production, decontamination, bioremediation, agricultural application, medical application, and detoxification of substances.

Abstract: A highly acidic metalated organic acid composition and its preparation. The acidic composition can be prepared by mixing a monovalent or polyvalent cation and an organic acid in the presence of a strong oxyacid, wherein the resultant acidic composition is less corrosive to a ferrous metal than a solution of a mineral acid having the same acidic pH value as that of the acidic composition, and where in the acid composition is more biocidal than a mixture of the organic acid and a metal salt of the organic acid which mixture has the same acid normality value as that of the acidic composition. The acidic composition can be prepared by mixing at least one regenerating acid, at least one metal base, and at least one organic acid, wherein the amount of the regenerating acid is in excess of the equivalent amount of the metal base.

Abstract: Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. The acidulated foods are non-aseptically packaged in a substantially moisture-tight package, so that the resultant food product is capable of ambient temperature storage for at least about 30 days without spoilage of the food. Suitable foods include pastas and other grain or grain-derived products.

Abstract: An acidic composition of one or more organic acids blended with an acidulant. The acidulant may be a low pH solution of sparingly-soluble Group IIA-complexes (“AGIIS”), a highly acidic metalated organic acid (“HAMO”), a highly acidic metalated mixture of inorganic acids (“HAMMIA”), one or more strong inorganic acids, or an acidic salt. The acidic composition is an effective bacteriostatic preservative against pathogenic microorganisms which may be present in food products. Contacting ready-to-eat food products such as frankfurters, as well as raw animal carcasses, with the acidic composition causes a reduction in the number of detectable microbes for an extended period of time.