Abstract: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn.

Abstract: The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid, a major food acid for its flavour and conservation effect, is not available in a pure solid crystalline encapsulated form. As no substrate is needed for said coated solid lactic acid particles, the lactic acid content of said particles may be very high and the activity of the lactic acid is not impaired by the substrate. Furthermore, the encapsulated solid lactic acid particles according to the invention are easy to handle and are less expensive than encapsulated liquid lactic acid.

Abstract: A system and method for controlling bacteria in the production of whey protein concentrate (WPC) using an organic oxidizer. In embodiments, peracetic acid is introduced into whey solution before or after it encounters one or more ultrafilters. The peracetic acid, even when used in minute quantities, has proven to have sufficient antimicrobial effect such that bacteria counts in the filter are maintained at acceptable levels. The reduction in bacteria not only helps reduce WPC bacteria counts, but also enables the filters to run longer between cleanings.

Abstract: The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.

Abstract: This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids are able to absorb LAE and precipitate together by the enhancement of their lipophilic properties.

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: Nuts, grains, seeds and other dry or dried foodstuffs are disinfected by a process that entails infusion with gaseous ozone and treatment with liquid non-ozone disinfectant, each treatment being preceded by a decompression of the foodstuffs to a pressure below atmospheric and each treatment utilizing an inert gas to achieve the exposure to the treatment agents at a pressure above atmospheric. The process achieves control of infestations at substantially all stages of the life cycle of pests, bacteria, and mold byproducts with which the product may be infested, and can do so in less than an hour.

Abstract: The present invention relates to the vapor-phase application of at least one spinosyn to treat pests including, for example, adult mosquitoes and houseflies.

Abstract: The present invention is directed to methods and systems for reconditioning a used food processing fluid. The reconditioned fluids can be used in an upstream or downstream food processing application.

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 methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.

Abstract: The present invention provides improved antimicrobial compositions comprising peptide fragments of tammar wallaby milk proteins and analogs and derivatives thereof exemplified by the amino acid sequences of SEQ ID Nos: 1-40 and uses therefor in the treatment of a range of infections by bacteria and fungi. The antimicrobial compositions are particularly useful for broad spectrum applications, especially for the treatment of bacterial infections.

Abstract: The present invention provides an enzyme system that efficiently generates peracetic acid for use in decontamination applications. In preferred embodiments, the present invention provides a system that comprises an ester substrate, a hydrogen peroxide, and at least one acyl transferase. In some particularly preferred embodiments, the system further comprises at least one surfactant. In alternatively preferred embodiments, the present invention provides at least one wild-type and/or variant acyl transferase. The present invention finds particular use in decontamination involving a wide variety of chemical and biological warfare materials, as well as for general surface cleaning and decontamination.

Abstract: Diastereomeric peptides with a net positive charge greater than +1, and cyclic derivatives thereof, are provided, having at least 13 amino acid residues, comprising histidine and one or more hydrophobic amino acid residues, optionally esterified or amidated at the C-terminus and/or acylated at the N-terminus. The peptides may contain other amino acid residues including non-natural amino acids. The peptides are particularly useful in the treatment of cancer.

Abstract: The invention includes antimicrobial ice compositions (also called frozen antimicrobial compositions), methods of preparing the compositions, and methods of using the compositions. The frozen composition includes a peroxycarboxylic acid and hydrogen peroxide. The compositions are used to prevent spoilage and microbial contamination of perishable foods, such as fresh fruit, fresh vegetables, meat, poultry, fish, seafood, and shellfish. The compositions may also be used in the processing of sausage or luncheon meat to prevent spoilage and contamination.

Abstract: Provided herein are compositions of matter and pharmaceutical compositions thereof, for use in inhibiting the growth of various microbial pathogens, including bacteria, fungi, protozoa, and viral pathogens. Also provided herein are methods of treating microbial diseases/infections and cancer with the compositions. The compositions are additionally useful in wood preservation and food preservation by inhibition of microbial growth.

Abstract: The present invention relates to plant proteins produced by a plant's epidermal layer that contribute to the innate pest/disease resistance of the plant (“phylloplanins’), compositions comprising the phylloplanins and methods of using the them. In particular the methods relate to inhibiting or prevent microbial, e.g., fungal or bacterial, growth on a subject, organism or surface, particularly inhibiting or preventing spoilage of food products due to microbial infection and growth. The invention also relates to transformed host cells that produce the phylloplanins, and to transgenic plants producing phylloplanins conferring increased resistance to microbial infections/growth.

Abstract: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.

Abstract: A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage.

Abstract: One embodiment of the present invention is a method of regenerating an ion exchange medium having a bacterial population, comprising dissolving a salt formulation in water to create a brine and passing the brine through the ion exchange medium during a regenerating cycle, wherein the salt formulation comprises a food-grade acid, at least about 100 ppm of a food-grade surfactant, and at least about 90 wt. % of an inorganic, water-soluble salt of sodium, potassium, or sodium and potassium and wherein the acid and the surfactant are present in the brine in an amount efficacious to kill at least about 65% of gram negative bacteria in the bacterial population as a result of the regenerating cycle.

Abstract: Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers in combination with sorbic acid, and/or one or more of its alkali metal salts, and/or phosphorous acid, and/or one or more of its alkali metal salts.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 ?m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

Abstract: Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

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: The present invention relates to a polypeptide termed ply_pitti26 comprising the sequence as depicted in SEQ ID NO:1 as well as variants of this polypeptide. Furthermore, the present invention relates to nucleic acids and vectors encoding for said polypeptide and variants thereof as well as host cells comprising these nucleic acids and/or vectors. Finally, the present invention relates to the uses of said polypeptide, variants thereof, nucleic acid sequences, vectors and host cells, in particular for the treatment or prophylaxis of a subject infected by or exposed to Staphylococci.

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 invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

Abstract: A concentrated quaternary ammonium compound (QAC) solution comprising a QAC with a concentration from greater than about 10% by weight and at least one solubility enhancing agent, such as an alcohol, is disclosed. A diluted QAC solution is used to contact food products to prevent microbial growth on the food products from a broad spectrum of foodborne microbial contamination. A method of contacting the food products with the dilute QAC for an application time of at least 0.1 second is disclosed. The foods that can be treated by this method are meat and meat products, seafood, vegetables, fruit, dairy products, pet foods and snacks, and any other food that can be treated and still retain its appearance and texture. One of the treatment methods is spraying and misting the QAC solutions on the food products for an application time of at least 0.1 second to prevent broad spectrum foodborne microbial contamination.

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: A method for applying a powdered antimycotic composition to a foodstuff, the method including mixing a powdered antimycotic composition in an air stream, applying a uniform coating of antimycotic composition to each surface of a bulk foodstuff and slicing the foodstuff into a plurality of slices having the desired antimycotic surface concentration on each surface thereof.

Abstract: The invention relates to solutions containing acidic compositions that have a pH of less than 1, are non-caustic to human tissue and are safe for human ingestion. These compositions may be used as the sole or major component of solutions such as cleansers, pharmaceuticals, food preservatives and disinfectants. The acidic compositions may be used in medical, industrial, military and household applications. The invention also relates methods of administering and using the acidic compositions of the invention.

Abstract: There is provided a method of preventing microbial growth in an article, such as a consumer product or packaging material, whereby said article is treated with an effective amount of hydroxyacetaldehyde.

Abstract: Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin, such contacting occurring at least once when the animal is en route to being slaughtered but before it is killed by exsanguination; or II) contacting the carcass of the animal, after exsanguination, with a microbiocidal solution formed from mixing together at least (i) water and (ii) at least one 1,3-dibromo-5,5-dialkylhydantoin or III) contacting at least one raw meat product and/or at least one processed meat product derived from the carcass. The contacting can be done one or more times in each of I), II), and III). Considerable advantages, which are described, are realized when using such methods.

Abstract: The invention relates to solutions containing acidic compositions that have a pH of less than 1, are non-caustic to human tissue and are safe for human ingestion. These compositions may be used as the sole or major component of solutions such as cleansers, pharmaceuticals, food preservatives and disinfectants. The acidic compositions may be used in medical, industrial, military and household applications. The invention also relates methods of administering and using the acidic compositions of the invention.

Abstract: The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing liquor for a suitable period of time followed by separating the liquor and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water; therefore, separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

Abstract: The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution.

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: The combination of N?-long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the preservation of foods treated solely with the amino acid biocides of this invention.

Abstract: The object of the present invention is to provide an antibacterial agent which has an improved antibacterial effect and a wider antibacterial spectrum than conventional antibacterial agents, and which is highly safe to human and the environment. This object is achieved with a novel substance 9-(1?,5?-dimethyl-1?-vinyl-4?-hexenyl)-4-hydroxy-7H-furo[3,2-?][1]benzopyran-7-one and an antibacterial agent comprising thereof.

Abstract: Method and system are disclosed for coupling energy from at least on energy source, e.g. UV light source, ultrasonic transducer, or combination thereof, to a target site, e.g. hazardous bacteria, through a streaming liquid, e.g. water. The bacteria toward which energy is to be coupled could be present in the water stream itself and/or on a surface toward which the water stream is to be launched at the end of its flow. Accordingly, in-line aseptic filling is provided, which can fill and simultaneously disinfect a container. According to another embodiment where the water is used for washing, in-line aseptic washing device is provided. A variety of other embodiments is disclosed as well.

Abstract: The present invention relates to virulent (lytic) Listeria monocytogenes phage from the Myoviridae family, preferably P100, alone or in combination with other virulent phages. P100 and the endolysin from P100 can be administered to food products, to the components that will be added to food products, and/or to the infrastructure of the food processing plants within which such food products are processed, or the containers or wraps in which such foods are stored and/or shipped, in order to reduce Listeria monocytogenes contamination. P100 can also be used in the present invention to identify Listeria monocytogenes bacteria present on (or within) foodstuffs, as well as those Listeria monocytogenes bacteria present in the equipment or the general environment of the food processing plants in which the foodstuffs are being processed and in animals infected with Listeria monocytogenes. The phage and the endolysin of the present invention can also be used to treat animals infected with Listeria monocytogenes.

Abstract: The present invention deals with a microbiocidal aqueous formulation comprising: (i) an effective amount of at least one essential oil component, or derivatives thereof, said derivatives thereof obtained by exposure to light or by oxidation, or mixtures thereof; and (ii) at least one additional stabilizer selected from the group consisting of ethanol in an amount of from 10% to about 50%, an emulsifier, an antioxidant, or an encapsulating agent. The invention is further directed to a method for inhibiting microbial development using said microbiocidal aqueous formulation.

Abstract: Processes and formulations using chlorate for the control of pathogenic bacteria in food and livestock. At least one formulation includes sodium chlorate in a concentration effective against E. coli and Salmonella, and is used as a rinsing/washing agent to wash fruits and vegetables, poultry products and livestock facilities.

Abstract: The present invention relates to retroviral constructs that encode novel monoclonal antibodies, novel fusion proteins, and chimeric monoclonal antibodies and to methods of using and producing the same. In particular, the present invention relates to methods of producing a fusion protein comprising a microorganism targeting molecule (e.g., immunoglobulin or innate immune system receptor molecule) and a biocide (e.g., bactericidal enzymes) in transgenic animals (e.g., bovines) and in cell cultures. The present invention also relates to therapeutic and prophylactic methods of using a fusion protein comprising a microorganism targeting molecule and a biocide in health care (e.g., human and veterinary), agriculture (e.g., animal and plant production), and food processing (e.g., beef carcass processing).

Abstract: The present invention relates to retroviral constructs that encode novel monoclonal antibodies, novel fusion proteins, and chimeric monoclonal antibodies and to methods of using and producing the same. In particular, the present invention relates to methods of producing a fusion protein comprising a microorganism targeting molecule (e.g., immunoglobulin or innate immune system receptor molecule) and a biocide (e.g., bactericidal enzymes) in transgenic animals (e.g., bovines) and in cell cultures. The present invention also relates to therapeutic and prophylactic methods of using a fusion protein comprising a microorganism targeting molecule and a biocide in health care (e.g., human and veterinary), agriculture (e.g., animal and plant production), and food processing (e.g., beef carcass processing).

Abstract: A process is disclosed for treating consumable food products, the process comprising the step of applying to a consumable food product an aqueous disinfectant solution comprising silver dihydrogen citrate in an amount sufficient to obtain at least a 2.36 log10 reduction in the number of microorganisms present. Also disclosed is a process comprising applying to a consumable food product an aqueous disinfectant solution comprising from 5 ppm to 30 ppm of silver dihydrogen citrate and from 5% to 10% citric acid. Also disclosed is a process comprising exposing a consumable food product to from 5 ppm to 30 ppm of silver dihydrogen citrate for at least 5 seconds, allowing the food product to drip dry, and rinsing the food product with at least 0.1 ppm of silver dihydrogen citrate.

Abstract: Disclosed herein is a system for sanitizing objects, particularly food products such as fruits and vegetables. The system includes two or more tanks for generation and storage of chlorine dioxide. The system provides for the simultaneous use and generation of chlorine dioxide so that the system avoids undesired down-time.

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.