Abstract: A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into pieces, contacted with an aqueous solution of a calcium salt, and packaged in a container having a gas permeability of about 90 to about 160 cc of oxygen/100 square inch/day. The packaging is carried such that the residual oxygen level in the container after sealing is between about 2% and about 10%. In a preferred embodiment, the processing steps are carried out at an ambient temperature of between about 34.degree. F. and about 50.degree. F.

Abstract: A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.

Abstract: A bilayer laminated material has a gas permeability increasing greatly with temperature, achieved by cutting a star-shaped hole in it when it is relaxed and flat. On warming, the leaves between the radial cuts curl and disproportionately increase the hole size. Such a material, if flat at 5.degree. C. and wide open at 20.degree. C., is useful for packaging vegetable produce.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: Sauerkraut is mixed with a predetermined quantity of edible vegetable oil to improve the flow properties of the sauerkraut during packaging in single use film type packages. The vegetable oil also facilitates the removal of the sauerkraut from the package. A method is also provided for flavoring the sauerkraut before it is packaged in single use packages.

Abstract: A method for processing a fruit product such as fresh strawberries provides greatly prolonged shelf life by cooling the strawberries, washing the strawberries in a first chilled chlorine bath, slicing the strawberries to provide sliced strawberries, washing the sliced strawberries in a second chilled chlorine bath, draining the sliced strawberries to remove moisture therefrom, washing the sliced strawberries in a bath that comprises a citric acid and tribasic calcium solution, drying the sliced berries with de-humidified air, placing a selected weight of the strawberries into each one of a plurality of gas-impermeable containers, and sealing the containers with a breathable film.

Abstract: A method of preservation and presentation including the steps of positioning a perishable product having a significant porosity and permeability into a gas impermeable package in the presence of a first agent, thereafter sealing the product in the package in the presence of the agent under a positive pressure and maintaining gas communication between the product and the first agent for a time necessary for the concentration of the first agent to be reduced by 50%.

Abstract: A disposable, biodegradable material for use as an air freshener in a closed container and/or for use in containers containing perishable food products which includes an elongated sheet having an upper face and a lower face which is composed of a cellulosic material present as a plurality of randomly intermeshed fibers. The elongated sheet contains a hygroscopic absorptive material attached thereto.

Abstract: A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a calcium enriched solution for an extended period of time, i.e. from about 2 to about 6 weeks.

Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film.(with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: The present invention relates to the preservation of foods, in which at least one kind of a natural antimicrobial agent selected from the group consisting of protamine, chitosan, and lysozyme to foods is added into the foods, and the foods obtained are stored in the presence of a deoxidizing agent under a substantially sealed condition. According to the present invention, the deterioration of foods by microbes, yeasts and the like which has not been sufficiently prevented by the use of conventional natural antimicrobial agents can be effectively prevented.

Abstract: The present invention provides indolicidin analogs, which are tryptophan-rich peptides that have substantially the same amino acid sequence as naturally occurring indolicidin, exhibit broad spectrum antimicrobial activity and have antimicrobial selectivity as compared to naturally occurring indolicidin. The invention also provides methods of using an indolicidin analog to inhibit or prevent the survival or growth of a microorganism in an environment capable of sustaining such survival or growth. The invention provides, for example, methods of administering an effective amount of an indolicidin analog to an environment capable of sustaining the survival or growth of a microorganism.

Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.

Abstract: The present invention is generally related to a product and a process to reduce the microbial contamination of processed meat and is particularly related to a product and a process to disinfect poultry carcasses using a disinfectant composition containing a fatty acid monoester, an acid or chelating agent, and a food grade surfactant. These components may be combined in either an aqueous or nonaqueous vehicle as desired. The present combination is effective against pathogenic and undesired bacteria. Advantageously, the present composition does not detrimentally alter the taste, texture, color, odor or appearance of the processed meat.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle.

Abstract: Articles and surfaces are disclosed having antimicrobial activity. Also disclosed are methods for treating surfaces and articles to confer antimicrobial activity. Such articles and surfaces are particularly adapted for food contact use, such as food preparation or packaging. Antimicrobial activity is conferred by applying molecules of a polypeptide bacteriocin, e.g., nisin, such as by contacting the surface or article with a liquid solution of a bacteriocin or bacteriocin mixture. The bacteriocin molecules are attached to the surface or article via any means enabling the molecules to subsequently detach and lethally interact with susceptible bacteria deposited on the treated surface or article. Such detached bacteriocin molecules can also kill susceptible bacteria present on foods or other substances that contact the surface or article. Attached bacteriocins are stable to drying, water rinsing, and freezing, even for long periods.

Abstract: Potato products are preserved for extended storage at refrigeration temperatures by a process wherein the potatoes are peeled, cut, cooked in a solution of heated water and preservatives, or a solution of steam and preservatives, dried, and then air cooled to between 30.degree. F. to 34.degree. F. The air cooled potato products are vacuum packaged in carbon dioxide and stored at refigeration temperature.

Abstract: A method for producing an extruded film article such as a bag, which is a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly(ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

Abstract: A method is disclosed for enhancing the marketable characteristics for a given perishable product prior to or after the product has been placed in a gas-tight consumer-ready package. More specifically, the method of the present invention contemplates the use of one or more agents or mixtures thereof which are introduced into gas communication with a perishable meat product in a selected concentration based on a number of variables including moisture content, muscle type and surface area of said product.

Abstract: A cleaning composition for cleaning the surfaces of edible fresh fruits and vegetables. The composition comprises water and a preservative, and preferably also a co-solvent with a dielectric constant less than that of water, a surfactant, a flavorant, and a buffering agent to maintain the composition's pH within the range of 2 to 9. The invention further comprises a fibrous wiper impregnated with the cleaning composition for wiping the fresh produce, and a dispenser for storing the impregnated fibrous wiper.

Abstract: A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the leafy vegetable leaves are torn rather than cut from the vegetable stems. Once cored, the leafy vegetables are washed in chlorinated water, dried and then chilled prior to final distribution.

Abstract: A method and package for packaging and preserving a sliced cored whole fruit (10) together with a complementary food (18). The whole fruit is prepared by coring to define an elongate central passage (12) and slicing the whole fruit into a plurality of radially symmetric segments (14). The segments are assembled in the shape of a whole fruit around a moisture impermeable inner container (16) containing the complementary food. The inner container has approximately the same outer dimensions as the inner dimensions of the central passage so that the inner container essentially fills and displaces the majority of the air from the central passage. The assembled fruit segments and filled inner container are then sealed within an outer container (20).

Abstract: A tubular foodstuff casing, in particular synthetic sausage casing, based on cellulose contains a di-n-didecyl-dimethylammonium compound as a fungicidal agent, which is optionally used in admixture with salts of sorbic acid, fungicidal heterocyclic compounds, such as an isothiazolone compound, or glycerol monolaurate. The coating prevents mold attack on the casing.

Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described. Methods of use and production of the polypeptide LL-2 are described.

Abstract: A bacteriocin or polypeptide (LL-2 SEQ ID NO:2) derived from Lactococcus lactis subspecies lactis NRRL-B-18809 is described. Sequenced DNA and polypeptide precursor encoded thereby (SEQ ID NO: 1) are described Methods of use and production of the polypeptide LL-2 are described.

Abstract: A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

Abstract: Antimicrobial compounds of the formula ##STR1## wherein R.sup.1 is selected from the group consisting of H, lower (C.sub.1 -C.sub.4)alkyl, alkyl aryl, CH.sub.2 OR, CH.sub.2 SR, and CH(CH.sub.3)OR; andR, R.sup.2, and R.sup.3 are independently selected from H, (C.sub.1 -C.sub.4)alkyl, aryl, arylalkyl, alkaryl, and halopropargyl.

Abstract: The process of disinfecting at least one of food, human beings, animals and products to be brought in contact with same to combat microorganisms includes (a) providing a microbicidal composition comprised of an effective amount of at least one microbicide which is hydrolyzable at a pH-value ranging from about 6 to about 8.5 and is a long-chain alkyl ester compound having the general formula: ##STR1## wherein R.sup.I, R.sup.II and R.sup.III are hydrogen or lower alkyl groups having 1 to 4 carbon atoms, R.sup.IV is a long-chain alkyl group having 10 to 18 carbon atoms, R.sup.V is hydrogen or a group having the formula R.sup.VI N.sup.+ H.sub.3, wherein R.sup.VI is an alkylene group having 3 to 4 carbon atoms, A is a monovalent counter ion, and n is a number of cationic groups in the long chain-alkyl ester compound; and (b) exposing microorganisms to the microbicidal composition to inactivate the microorganisms.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a first emulsifier) and a second emulsifier. Optionally, the compositions may also include: at least one antioxidant composition, at least one composition which is a plant growth regulator and/or a chilling injury protectant. The present invention is also drawn to methods of making and using the aforementioned compositions, and fruits or vegetables or fungi having a composition of the present invention applied to an exterior surface thereof. The instant invention may be practiced with fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced.

Abstract: An antimicrobial composition for the preservation of milk samples required for analysis. The composition comprises 2-bromo-2-nitropropane-1,3-diol and natamycin, in effective amounts to prevent spoilage of the milk for a period of at least 5 to 10 days. The amount of 2-bromo-2-nitropropane-1,3-diol for a 50 ml milk sample is preferably 6-12 mg and the amount of natamycin is preferably 0.3-0.6 mg. The composition is preferably employed in the form of a tablet containing a suitable filler and usually other ingredients. In a method of preserving milk samples, the 2-bromo-2-nitropropane-1,3-diol and natamycin may be added separately or simultaneously (e.g. in admixture). The composition and method provide a way of preserving milk samples without the health problems associated with conventional preservatives such as dichromates and without the need to refrigerate the milk.

Abstract: A food package and absorbent pad therefor provides for absorption of liquids from the edges thereof and an increased rate of absorbency by the pad including upper and lower layers of normally liquid impervious material and an intermediate layer of absorbent material therebetween, at least one of the upper and lower layers are perforated to admit liquids into the pad by capillary action and a portion of the absorbent intermediate layer extends to the periphery of the pad to wick liquids into the pad, the upper and lower layers and the portion of the intermediate layer are secured together around the periphery of the pad without significantly hindering the wicking of liquids into the pad while substantially preventing reverse migration of liquids out of the pad. Additives may be incorporated in the pad to provide super absorbency, bactericidal characteristics or deodorization.

Abstract: A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

Abstract: A process for packaging acidified vegetables without a covering brine includes sealing the brineless vegetables in an opaque package.Central to the invention is a quick equalization brine treatment which is used to reduce the respiration rate of fresh vegetables and reduce their pH to less than about 4.5 in less than about 6 hours.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container.

Abstract: A preserving material of a layered structure which is composed of an impregnated absorbent sheet containing a preserving liquid and impermeable barrier films being bonded to both surfaces of the adsorbent sheet. The effective components of the preserving liquid is evaporated gradually from the peripheral edges of the preserving material.

Abstract: A process for treating animal meat during the steps of scalding and chilling is disclosed. The meat is treated with an aqueous Biocide which contains a mixture of two or more organic acids and a surfactant.

Abstract: A liquid smoke derivative product containing a minimum of carbonyl and phenol and having no staining index and high acidity is applied to wieners post-peeling and before packaging to inhibit Listeria monocytogene re-inoculation and to extend the shelf-life of the wieners without adversely affecting the taste and/or edibility thereof.

Abstract: A new method of vacuum packaging food products utilizing a vacuum and seal following a blanch and achieving a combination of heat and reduced pressure which causes a critical point or boiling point of water, resulting in microbial kill in excess of that achieved by the blanch alone and significantly enhancing shelf life and safety of the food products.

Abstract: A package of a food or a similar product which has to be preserved in fresh state. The package contains a sack charged with a freshness keeping agent for keeping the product fresh together with the product. The package comprises a carrier seat provided in the package and carrying the sack of freshness keeping agent fixed thereto, the seat having one end integrally heat-welded in one of the heat-sealed portions of the package and the other end integrally heat-welded in the other of the heat-sealed portions of the package.

Abstract: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

Abstract: A process for preserving canned, low-acid foods comprising the steps of adding diacetyl, which may be in the form of a starter distillate, to food and heating the canned food to render the food commercially sterile. The diacetyl lowers the temperature required for processing and remains in the food product at a level sufficient to kill germinating bacterial spores.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at temperatures of 32.degree. to 38.degree. F. for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container keeping the bean temperature below 48.degree. F.

Abstract: There is disclosed an absorbent food pad which absorbs exudate from food products in a package and inhibits the propagation of food-borne pathogens. The absorbent food pad contains an effective amount of an antimicrobial composition of one or more acids having the structure:R--COOHwhere R is selected from the group consisting of lower alkyl; substituted lower alkyl; carboxy lower alkyl; carboxy, hydroxy lower alkyl; carboxy, halo lower alkyl; carboxy, dihydroxy lower alkyl, dicarboxy, hydroxy lower alkyl; lower alkenyl; carboxy lower alkenyl; dicarboxyl lower alkenyl; phenyl and substituted phenyl groups. In addition, the antimicrobial composition may include an anionic surfactant. More particularlly, the antimicrobial composition comprises a mixture of citric acid, malic acid, and sodium lauryl sulfate in a rate ratio of 10:5:2 by weight respectively. The antimicrobial composition is disbursed within the absorbent medium of the absorbent food pad at a concentration of between 0.04% and 0.

Abstract: The invention relates to a rapid, fermentation-free pickling method through the use of pickling powders containing all necessary ingredients and flavors that make a one step, rapid and very simple pickling process, to prepare both low: 0.8% salt, and regular: 3-4% salt finished pickled products. The nature of this invention allows for either the full or partial replacement of current pickling methods and losses inherent to these processes, in addition to providing products of consistently high quality, either at regular, or at about 75% lower salt content than currently available products have (as eaten). It is applicable to any manufacturing scale, from large scale processing to home preparation, and eliminates the basic processing steps down to packaging.

Abstract: A method of spraying grapes, comprising traversing harvested grapes from a harvester into a bin, and spraying a series of pulses of preservative liquid over the harvested grapes before they enter the bin, and adjusting either the "OFF" time or the "ON" time of the pulses so that the spray quantity is matched to the harvesting rate.

Abstract: A process of inhibiting enzymatic browning in mechanically injured, raw fruit and vegetable products, including juices, comprising treating the products with ascorbic acid-2-phosphate esters and ascorbyl-6-fatty acid esters, individually or in combination. The treatments may be applied in an aqueous carrier and may further comprise other browning inhibitors, polyphenol oxidase inhibitors, emulsifying agents, dispersing agents and complexing agents. Treatments tend to delay or prevent the onset of enzymatic browning or, once browning has begun, to limit the extent of enzymatic browning. Also disclosed are novel browning.