Abstract: Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

Abstract: A two-part disinfecting systems, as well as disinfecting compositions and methods for making and using the same. The two-part disinfecting system contains a first part and a second part adapted to be mixed to yield an aqueous disinfecting composition, wherein the first part comprises a chlorite and the second part comprises an acid and an optional oxidizable colorant, and wherein the first part, the second part, or both the first and second parts comprise an alpha olefin sulfonate.

Abstract: The present invention relates to a preservative agent based on propionic acid, suitable for animal and vegetable products, and to the preparation and use of the same. The preservative agent is obtained by fermentation of whey or components of whey.

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 pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and preferably applying a driving force to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product back to a final level.

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: The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish.

Abstract: The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with said beverage, adding an amount of a nutraceutical and sealing said container. The present invention allows for the production of a suitably sterile beverage without a substantial loss in the activity, or change in the structure, of a nutraceutical.

Abstract: The present invention provides an anti-oxidant composition comprising a cyclic compound having formula I or a derivative thereof, wherein R1 and R2 are indepednetly selected from —OH, ?O, wherein R3 is a substituent comprising an —OH group; and wherein R4 and R5 are other than H; with the proviso that the compound is other than ascorbic acid.

Abstract: The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk formulations, powdered soup, yoghurt and cottage cheese. Increased anti-microbial activity was demonstrated when the lacticin 3147 powder was used in conjunction with increased hydrostatic pressure. The process comprises: inoculating a medium with a lacticin 3147-producing strain of bacteria, fermenting the inoculated medium, adjusting the pH of the fermentation to 6.3-6.7, inactivating the bacterial fermentate and evaporating the fermentate.

Abstract: Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these 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 on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt.

Abstract: Lactobacillus sanfranciscencis strains according to the present invention having a property for producing a non-organic acid antibacterial agent which exhibits at least mold-proofing activity. A fermented seasoning liquid of Lactobacillus according to the present invention may contain a Lactobacillus strain having a property for producing an antibacterial agent that inhibits the growth of mold. A method for producing bread according to the present invention may involve the use of a fermented seasoning liquid of a Lactobacillus strain having a property for producing an antibacterial agent which inhibits the growth of mold to make bread.

Abstract: The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

Abstract: The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; and a method for preserving a food.

Abstract: Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising, optionaly, less than about 0.5% detergent surfactat, such as potassium alkyl sulfate, that does not affect palatability and basic buffer to provide a pH of at least 10.5 are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. The food can be consumed without rinsing.

Abstract: The use of a highly acidic metalated organic acid composition (“HAMO”) as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a prepared nutriment.

Abstract: Food products are sanitized by spraying an aqueous sanitizing liquid comprising up to 15 ppm ozone onto all exterior surfaces of the product from a plurality of directions while moving the food product laterally with respect to the sprays, wherein the velocity of each spray is sufficient to wet microbes adhered to the surface of the food product, maintaining contact between the sanitizing liquid and the product for at least a time effective to maximize wetting of the surface of the food product by the sanitizing liquid, and then removing mechanically at least 75% of the liquid from the food product.

Abstract: A fungicide composition useful for fighting against phytopathogenic fungi infesting or cable of infesting fruits contains a) at least a fungicide compound inhibiting mitochondrail respiration and b) at least a fungicide compound inhibiting sterol biosynthesis. A method of using the phytopathogenic fungicide for treating fruits against fungal disease is provided.

Abstract: A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetables, filtering the juice, disintegrating the parts from which the juice is extracted, extracting an enzyme or enzymes from the parts using a solvent without the denaturing the enzymes, removing the parts and mixing the remaining ingredients with the extracted juice.

Abstract: The present invention relates to environmentally friendly processes and compositions for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing. The processes and compositions of the present invention can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter. The processes and compositions of the present invention can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials water, workspaces and surfaces.

Abstract: The present invention provides both a process and apparatus for treating tubers in storage with chlorpropham (CIPC) dust or the dust of any other similar organic compound. The process includes the steps of forming minute particles of solid CIPC particles from a larger block or chunks of solid CIPC, and inducting the particles into an airstream which transports the particles to a tuber storage shed. For a preferred embodiment of the invention, the blocks or chunks of solid CIPC are fed into a hammer mill or like apparatus, which pulverizes the solid CIPC. Insufficiently fine particles are returned to the mill for further pulverization. Fine powder consisting of particles, each of which has a major dimension of less than about 5 micrometers, is transported by the ducted airstream from the separator to a storage shed containing a pile of tubers. The powder filters through the pile and coats exposed surfaces of the exposed tubers.

Abstract: Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.

Abstract: Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise freezing the vacuum tumbled food product in a liquid freeze bath.

Abstract: A self-propelled harvester includes an elongated conveyor belt, over which is positioned a spray chamber. The spray chamber has a plurality of nozzles therein, which are oriented so as to spray produce passing through the spray chamber in a plurality of directions. It is preferred to spray within the spray chamber, in addition to water, a microbicide and a protein. The spray chamber includes a housing, which limits the passage of spray from the nozzles outside of the spray chamber. The housing is intended to limit the passage of non-water spray emissions outside of the spray chamber, and to increase the efficiency of the washing action within the spray chamber.

Abstract: Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising anionic and/or nonionic detergent surfactant, such as potassium alkyl sulfate, that does not affect palatability, electrolyte to provide at least about 0.04 molarity of cations and basic buffer to provide a pH of at least 8.5 are applied to food products immediately before consumption and can significantly reduce microorganism contamination in less than about one minute. The food can be consumed without rinsing.

Abstract: A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved.

Abstract: In one aspect, the present invention provides methods for suppressing cracking, stem browning, and water loss in fruit or vegetables, such as cherries. The methods comprise applying to fruit or vegetables an amount of a wax emulsion effective to suppress cherry cracking, stem browning, and water loss. The wax emulsion used in the methods of the invention typically comprises a matrix of complex hydrocarbons, one or more emulsifying agents, and water. In some embodiments, the wax emulsion comprises from about 0.125% to about 25% (weight/weight) of carnauba wax, from about 0.1% to about 16% (weight/weight) of oleic acid, and from about 0.03% to about 6% (weight/weight) of morpholine, and from about 53% to about 99.7% (weight/weight) of water. In some embodiments, the wax emulsions further comprise one or more osmoregulators.

Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.

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 method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative.

Abstract: The invention relates to a method for production of sliced pieces of food, in which a piece of food (3) is cut into slices (8) in a slicer (1) by repetitive cuttings of the piece of food. During the slicing, a preparation inhibiting pathogens (12,16) is being added onto the cut off slice surfaces that occur during the slicing of the piece of food, using one or more noz-zles (9,13). Sufficient amounts of a preparation inhibiting the development of pathogenic germ cells, e.g. listeria organisms, are automatically added onto the surface of the slices. The product thus becomes safe to use after having been stored for a considerable amount of time at fridge temperature.

Abstract: The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of droplets having a temperature ranging between 200 and 280° C. and driven at a linear speed ranging between 110 and 140 m/s. More precisely, said method consists in forming said fog treatment mist in the outlet of the cylindrical channel by injecting, at the intake of said channel, said composition into a hot air jet sprayed at high speed into said channel intake, the hot air jet temperature before injection being between 550 and 750° C. and said hot air jet linear speed, before injection, ranging between 160 and 400 m/s. One particular preferred embodiment consists in using a treatment composition based on eugenol and/or isoeugenol.

Abstract: An antiseptic composition useful in destroying the infectivity of infectious proteins such as prions is disclosed. The antiseptic composition is preferably maintained at either a low pH of 4.0 or less or a high pH of 10.0 or more either of which allows for an environment under which the active component (which is preferably sodium dodecyl sulfate) destroys infectivity. The composition may be added to blood, blood products, collagen, tissues and organs prior to transplantation. The composition also may be added to livestock feed to denature any prions in the livestock. Methods of denaturing infectious proteins are also disclosed which method can use but do not require higher temperatures and long period of exposure.

Abstract: A display device is disclosed for at least one food-grade object and includes a display surface to display the food-grade object, at least one passage adapted for distributing a fluid within the display device, and an ozonated water source in communication with the passage. A system is also disclosed for cleaning and moisturizing a food item in a display device and includes a fluid distribution system to distribute a fluid in relation to the display device, an ozone source in communication with the fluid to selectively provide an ozonated fluid, an application device engaging the fluid distribution system to apply the ozonated fluid in communication with the food item.

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 relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' yeast, distillation residues and other wastes from the food industry or for leather treatment. These substances exhibit a considerably extended shelf life after addition of, or treatment with, one of the calcium double salts.

Abstract: The present invention relates generally to the sterilization and disinfection of agricultural and botanical products such as botanical powders. More particularly, the present invention is directed towards the use of HBS technology whereby contaminated agricultural products are contacted, at ambient pressure, with an oxidant such as nascent oxygen or hydroxyl radicals thus resulting in the oxidization and destruction of the contaminating microorganisms.

Abstract: Sodium ortho-phenylphenate is admixed with water to produce a process water for treating produce. Potassium carbonate is admixed with the process water in an amount necessary to necessary to raise the specific gravity of the process water to a level whereat it will float fruits and vegetables that would otherwise tend to sink in the process water. When a chlorine-based biocide is used in the process water potassium bicarbonate is used to provide the desired specific gravity of the process water. Over time, used process water is cleaned by settling, by use of a filter, or by use of some other mechanical separating equipment, and the cleaned process water is recycled.

Abstract: The present invention relates to a biocidal composition, designed for the generation of chlorine dioxide, comprising at least one iodo-compound having at least one iodine atom and a source of chlorite ions. The molar ration of chlorite ions to iodine atoms is 2 or greater. The composition finds use in a variety of applications including methods of cleaning, sanitizing, deodorizing, and disinfecting various surfaces.

Abstract: The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come directly or indirectly into contact with the products, are impacted with one or more process adjuvants, the process adjuvant comprising at least one microbicidally active flavouring substance.

Abstract: Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.

Abstract: The process for producing pickles of the invention comprises using an oil-in-water antimicrobial composition that contains allyisothiocyanate as the active ingredient and further contains surfactant and water added thereto, in any stage of producing pickles. The invention provides a process for stably producing pickles of good quality while taking suitable measures for surely suppressing the growth of microbes in producing pickles in a simplified manner. The antimicrobial composition of the invention comprises allyl isothiocyanate and a beta acids-containing hop extract as the active ingredients. This is useful as a food freshness-keeping agent free from all the problems with conventional AIT and hop extract each other.

Abstract: The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens Clostridium botulinum, Clostridium difficile, and Helicobacter pylori at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of Clostridium botulinum, Clostridium difficile, and/or Helicobacter pylori.

Abstract: An antibacterial composition comprising: (a) a first component including at least one gram positive bacteristatic or bactericidal compound selected from the group consisting of: antibiotics, pediocin, and lacticin class bacteriocins, and lytic enzymes; and (b) a second component including at least one compound selected from the group consisting of hops acids, or hops acid derivatives, hops resin; and hops resin derivatives; and the method of applying said composition to the surfaces of solid food.

Abstract: A method for preserving animal feed, including pet food, by controlling mold and yeast growth during the storage of such feed is disclosed, wherein the feed comprises processed grains, and optionally molasses, by adding to the processed grain or to the total feed mix, an amount of an alkali metal sulfite, bisulfite, metabisulfite or mixtures thereof sufficient to arrest the destructive effects of oxidation, mainly mold growth, which occurs during the storage of such animal feed. The alkali metal sulfite, bisulfite or metabisulfite is preferably added to the animal feed, together with an inorganic sulfate.

Abstract: The presently disclosed disinfection process for use in the processing of foodstuffs is designed as an intervention step in poultry processing to allow for continuous on-line processing of poultry carcasses that may have accidentally become contaminated during the evisceration process. Such on-line processing is designed to replace the need for off-line manual washing and cleaning of the contaminated carcasses. By eliminating such off-line manual washing, food safety will be enhanced due to the elimination of the physical handling of carcasses and the cross-contamination that may result from such physical handling. An additional benefit is that the production process will also be able to run with a reduced number of interruptions, which will result in a more efficient production process.

Abstract: A process of preserving food which includes adding serine, especially L-serine, to food. According to the present invention, provided is a convenient process of preserving food for a long term by adding serine to food, in particular by performing a heat treatment after the addition of serine to food. Since serine is one kind of amino acids, it does not deteriorate quality of food itself and can preserve food safely.

Abstract: An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

Abstract: The present invention comprises an additive for compound feed for pigs, sheep, goats, poultry, cattle, horses, dogs, cats and fur-bearing animals, which contains an organic or inorganic acid, or salts thereof, espacially formic acid, with a beneficial effect on the treatment of compound feed, and a spent sulphite liquor from an acidic or neutral cellulose sulphite cook. The additive contains the acid or salts thereof in an amount ranging from 10-90 percentage weight, and the spent sulphite liquor in an amount ranging from 10-90 percentage weight. The additive is added is added to the compound feed in an amount ranging from 0,2 to 3,0 %. The spent sulphite liquor can be adsorbed on a suitable carrier, such as soy meal or water-adsorbing silicates, in order to attain a dry composition.