Abstract: To provide a method for producing a gel of a carboxymethyl cellulose alkali metal salt, in which a gel having high elasticity and strength and also having excellent water retention and durability can be obtained inexpensively and simply. The method for producing a gel of a carboxymethyl cellulose alkali metal salt of the present invention includes previously mixing a mixture containing a carboxymethyl cellulose alkali metal salt and a water retention agent and subsequently mixing the resulting mixture with an acid aqueous solution to obtain a gel.

Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Abstract: Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying with a mixture of pressurized air and water applied through an atomizing nozzle, which achieves both washing and drying of the raisins. The same process is applicable to other agricultural products with wrinkled skins, and produces unusually effective results.

Abstract: The present invention included compositions and methods for treating Listeria in foods. The compositions and methods include at least one first preservative, and a second preservative selected from the group consisting of a Carnobacterium species, Carnobacterium maltaromaticum, a fermentate, containing at least one bacteriocin, and combinations thereof.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products.

Abstract: A method of producing an animal feed product from a wet biological material, having a physical form selected from solutions, suspensions, emulsions, gums, mousses, sludges, slurries, and particulate materials, includes the step of combining the biological material with a base comprising a metal oxide in an amount which is sufficient to heat the biological material to a temperature of above 50° C. by reaction of water in the biological material with the metal oxide to produce the animal feed product. The product has a physical form which is easier to handle than that of the wet biological material and is selected from particulate materials and, granular materials. The base is preferably calcium oxide.

Abstract: A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.

Abstract: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

Abstract: The present invention relates to a nisin derivative comprising amino acid substitutions in the peptide sequence encoding the hinge region of the protein, wherein the derivative exhibits an increased anti-microbial activity.

Abstract: The invention relates to the use of a molecule comprising a backbone of 2 to 35 non-hydrogen atoms in length, having covalently attached thereto at least two bulky and lipophilic groups and having at least one more cationic than anionic moiety, in the manufacture of a medicament for destabilizing microbial cell membranes and the use as a membrane acting antimicrobial agent of a molecule comprising a backbone of 2 to 35 non-hydrogen atoms in length, having covalently attached thereto a super bulky and lipophilic group comprising at least 9 non-hydrogen atoms and having at least two more cationic than anionic moieties and to methods of treatment involving such molecules, in particular peptides including peptide derivatives, and peptidomimetics.

Abstract: A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: An anti-microbial coated device includes a device sized and configured for use in a microbe-contaminating environment. The device includes a substrate having a surface configured to be exposed in the microbe contaminating environment. A cold-sprayed anti-microbial coating is deposited on at least a portion of the surface of the substrate. The anti-microbial coating includes fused metal particles and having a thickness in a range from 100 nm to 1 mm.

Abstract: The present application relates to a method for the reduction of afla- and ochratoxin contamination of cereal, nut, fruit and spice plants and/or plant material from cereals, nuts, fruits and spices before or after harvest or during storage and during storage, in particular genetically modified cereals, nuts, fruits and spices by the use of one or a combination of two or more fungicidally active compounds.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: Food packaging with absorbent food pads having one or more active agents therein is disclosed. Arrangements of absorbent structures and active agents in the absorbent food pads are provided.

Abstract: To provide an antibacterial agent effective against gram-positive bacteria, particularly an antibacterial agent that is safe even when added to foods and the like, and a disinfecting method. An antibacterial agent comprising as an active ingredient either one or both of compounds represented by the following formula (1) and (2) contained in a labiatae plant extract: This antibacterial agent has antibacterial activity against gram-positive bacteria belonging to the genus Staphylococcus, the genus Lactobacillus, the genus Listeria, the genus Alicyclobacillus or the genus Bacillus.

Abstract: The present invention relates to a process for washing and sterilizing food products, particularly vegetables. The process comprises the following steps: (a) treatment of the food products by ultrasounds, ultraviolet rays and micro filtering; (b) treatment of the food products under ozone atmosphere, ultraviolet rays and micro filtering; (c) treatment of the food products by ultraviolet rays; and (d) dewatering and drying the food products under controlled atmosphere. The present invention further relates to an apparatus for carrying out the above process.

Abstract: The present invention relates to butenolide compounds having cytoprotection such as antioxidant, anti-inflammatory and/or antifungal properties, and which are derived from the marine fungus Aureobasidium.

Abstract: The invention described below details a new process that will allow for the extended use of chiller water that is used for cooling food products in food production facilities. The invention utilizes special chemistry to provide acceptable antimicrobial control of the chill water over an extended period of time. The invention is designed for use in the processing of any protein and non-protein based food products that require batch or continuous chilling as part of the production process. The invention enables a food processor to dramatically increase the length of time that the water in a chilled water bath (chiller) may be used before the bath is emptied for cleaning, sanitizing and refilling. The process and invention is a novel approach to water conservation and microbiological control, and is designed to allow the processor to safely extend the time between chiller dump and fill operations.

Abstract: The humidity-dependent antibacterial powdery composition comprises a volatile oily antibacterial substance contained in a high ratio and a water-soluble film forming agent and the behavior of release of the antibacterial substance is changed depending on humidity. The process for producing the same is characterized in that a water-soluble film forming agent optionally together with a powder vehicle is dissolved and/or dispersed in water, subsequently a volatile oily antibacterial substance optionally together with an emulsifying agent is added to the solution and emulsified, and thereafter the obtained emulsion is spray dried into powder. The humidity-dependent antibacterial food storing article is characterized by carrying the humidity-dependent antibacterial powdery composition. The method of storing food is characterized in that the volatile oily antibacterial substance is released from the humidity-dependent antibacterial food storing article toward food lying in an atmosphere of 70% or higher humidity.

Abstract: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber having nozzles positioned above and below the conveyor and meat products. The conveyor can be a wire conveyor having wires having a thickness so that they can support the food items, which can be eight to ten pounds, while being small enough so that the they do not block ACS solution sprays from the bottom nozzles, or do so to a negligible degree. The lower nozzles spray ACS solution through apertures of the conveyor and onto at least the bottom surfaces of the unpackaged meat products. The solution is sprayed with a sufficiently high pressure and sufficiently small drop size so that the ACS solution penetrates into tissues of the unpackaged meat products.

Abstract: A novel class of antimicrobial polymeric agents, which include a plurality of amino acid residues, such as positively charged amino acid residues, and at least one hydrophobic residue linking therebetween, such as an omega-amino-fatty acid residue, designed to exert antimicrobial activity while being stable, non-toxic and avoiding development of resistance thereto, and a process of preparing same, are disclosed. Further disclosed are pharmaceutical compositions containing same and a method of treating medical conditions associated with pathological microorganisms, a medical device, an imaging probe and a food preservative utilizing same. Further disclosed are conjugates of an amino acid residue and a hydrophobic moiety residue and a process of preparing same.

Abstract: In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the poultry is moistened. The skin of the poultry is moistened by spraying it with water in a spray area that is separated from the stream of chilling air.

Abstract: “1-MONOPROPIONINE COMPOUND AND ITS ISOMER 3-MONOPROPIONINE AS PRESERVING AGENTS FOR ANIMAL FEED, GRAINS AND ANIMAL-ORIGIN MEALS” refers to the technical field of animal feed products, more specifically a 1-monopropionine compound and its isomer 3-monopropionine as preserving agents for animal feed, grains and animal-origin meals, with the object to reduce the contamination by deleterious fungi, yeasts and bacteriae (especially Salmonella spp and Coli spp) in animal feed, grains and animal-origin meals, and consequently enhance the growth of the animal by means of practically contaminant-free feeding.

Abstract: The present disclosure is directed to methods and compositions for clearing and cleaning enteral feeding tubes. More particularly, the composition is an ingestible gel composition that comprises enzymes for degrading buildup in enteral feeding tubes, carrageenan, and divalent metal ions or a source thereof. The carrageenan present in the composition stabilizes the enzymes at room temperatures, allowing for long-term storage of the composition. Upon injecting the gelled composition into the feeding tube, body heat from the patient melts the gel, and the enzymes are released to act on debris present in the feeding tube.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: Described herein are food preservation compositions. The compositions are composed of an absorbent material and an antimicrobial agent. The antimicrobial agent can be a volatile, nonvolatile, or a combination thereof. The compositions are effective in reducing or preventing microbial growth in food storage articles.

Abstract: A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

Abstract: The present invention provides a composition comprising (a) an antimicrobial compound of the formula (I) wherein R1 is a fatty acid chain; R2 is a linear or branched alkyl residue having from 1 to 12 carbon atoms; n is an integer from 0 to 10; X? is selected from Br?, I?, Cl? and HSO4; (b) an antimicrobial material selected from lanthionine bacteriocins, tea [Camellia sinensis] extract, hop [Humulus lupulus L.] extract, grape skin extract, grape seed extract, Uva Ursi extract and combinations thereof.

Abstract: The present invention relates to an ensiling agent for forage, as well as a method for ensiling forage by adding said ensiling agent to forage.

Abstract: Chlorous acid is generated from a chlorite salt precursor, a chlorate salt precursor, or a combination of both by ion exchange. The ion exchange material facilitates the generation of chlorous acid by simultaneously removing unwanted cations from solution and adding hydrogen ion to solution. Chlorine dioxide is generated in a controlled manner from chlorous acid by catalysis. Chlorine dioxide can be generated either subsequent to the generation of chlorous acid or simultaneously with the generation of chlorous acid. For catalysis of chlorous acid to chlorine dioxide, the chlorous acid may be generated by ion exchange or in a conventional manner. Ion exchange materials are also used to purify the chlorous acid and chlorine dioxide solutions, without causing degradation of said solutions, to exchange undesirable ions in the chlorous acid and chlorine dioxide solutions with desirable ions, such as stabilizing ions, and to adjust the pH of chlorous acid and chlorine dioxide solutions.

Abstract: In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of an inclusion to form a variegated nut spread; and (d) sealing the enclosure to form a container without homogenizing the nut spread and inclusions. The inclusion is generally another food component which is desirably eaten with peanut butter, such as fruit filling variegate, banana, marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions selected from the group consisting of chocolate syrup, fruit and mixtures thereof. The inclusions in the nut butter of the inventions are discrete so that consumers can experience simultaneously organoleptic properties both of the inclusions and the nut butter.

Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.

Abstract: The invention relates to use of a compound of Formula (I) as a preservative, or to enhance the anti-mould efficacy of another preservative and a product comprising a compound of Formula (I), wherein: the second carbon is optionally substituted; the bond between R and the second carbon is unsaturated; R is a C1 to C20 alkyl, aryl, alkaryl, alkenyl or alkynyl; and wherein R may be optionally substituted; Z is H or OH; and when Z is OH, the bond between R and the second carbon is a triple bond.

Abstract: For the purpose of simply sterilizing drinking water and food products utilizing carbon dioxide that is in a gaseous state, there is provided a method for treating a food product, which is characterized in that the method comprises allowing microscopic bubbles of carbon dioxide to come into contact with a food product containing microorganisms or enzymes at a pressure of 0.2 to 2 MPa, thereby sterilizing the microorganisms or deactivating the enzymes contained in the food product.

Abstract: Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state micro-biocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a concentrated aqueous antimicrobial composition having a dissolved active bromine content derived from (i) BrCl or BrCl and Br2 and (ii) over-based alkali metal sulfamate and/or sulfamic acid, alkali metal base, and water, (IV) solids made by dewatering a composition of (III). (B) is a ultraviolet light degradation-inhibiting amount of up to one part by weight of ascorbic acid, dehydroascorbic acid and/or an edible water-soluble salt/ester thereof per part by weight of bromine in the selected antimicrobial composition. Preparation and uses of such compositions are described. Methods of controlling contamination of seafood and seafood products by pathogens are also described.

Abstract: In the processing of poultry, equipment, instruments, apparatus and/or water used in such processing, and/or carcasses and/or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, especially certain bromine-based microbiocides. Described are the particular microbiocides used and the substantial advantages of using such materials, in some cases as concentrated solutions and in other cases as dilute solutions.

Abstract: A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

Abstract: A non-toxic environmentally friendly aqueous disinfectant is disclosed for specific use as prevention against contamination by potentially pathogenic bacteria, fungi and virus. The aqueous disinfectant is formulated by electrolytically generating silver ions in water in combination with a citric acid. The aqueous disinfectant has many potential uses including bacteria, fungus and viral treatment, water treatment, medical treatment as well as for preserving consumable and non-consumable products.

Abstract: A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of a seasoning solution containing an organic acid and a natural antibiotic thereto, the mixed greens are vacuum packed and thermally sterilized. The mixed greens prepared according to the method can preserve their fresh texture senses for a long period of time.

Abstract: High colicin producing bacteria strains are produced by introducing into a host cell multiple copies of a plasmid containing a colicin gene. A suitable host cell is a bacterium strain, Escherichia coli K-12 and examples of plasmids are pColE1-K53 or pColN-284.

Abstract: A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse.

Abstract: The invention relates to an antimicrobial composition comprising a mixture of at least 20 wt. % lactic acid or a derivative thereof and an inorganic acid selected from a nitrogen, sulfur, and phosphorous acid, and mixtures thereof for use in animal nutrition. In one of the embodiments the composition further comprises at least one other acid selected from acetic acid, fumaric acid, gluconic acid, (iso)butyric acid, sorbic acid, (iso)valeric acid, maleic acid, malic acid, capronic acid, benzoic acid, and citric acid. In a special embodiment the composition comprises lactic acid or polylactide, which is attached to a support.

Abstract: A composition includes at least one antimicrobial agent; a possible solvent system with either hydrophobic or hydrophilic nature, selected according to the target of usage; as well as possible surface active agent. The compound mixture is obtained by pulverizing wood or plant material and/or by extracting the possibly pulverized wood or plant material, so that the compound mixture contains at least two different polyphenolic compounds selected from the following group: lignans, stilbenes, juvabiones and flavonoids; the compound mixture further containing oligomers of the polyphenolic compounds, so that the compound mixture preferably has the following properties: the compound mixture has an antimicrobial effect in the composition; the cytotoxicity of the polyphenols contained in the compound mixture is at least 10 times lower with respect to BHT; the compound mixture does not irritate the skin in a so-called single patch test with contents of 0.1 wt %.

Abstract: The present invention relates to isolated polypeptides having antimicrobial activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: Preservative systems on the basis of cationic surfactants are known i n the art, a typical example of such cationic surfactants is the ethyl ester of the lauramide of arginine monohydrochloride (LAE) (2). Besides the chloride form the corresponding bromide and sulphate salts are known. It was found that other salts of the cationic surfactants display excellent properties, such as the salts of lactic acid, glutamic acid and acetic acid. It was further found that the combination of the cationic surfactants with at least one salt of an organic or inorganic acid displayed an excellent preservative action. A further preservative system with favourable properties was the combination of the cationic surfactants with at least one ester compound, amide or enzyme inhibitor. Also the combination of the cationic surfactant with a further cationic molecule such as ethyl arginate, glucosamine or chitosan led to an effective preservative system.