Anti-oxidant Composition

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

Method and Equipment for Producing Oxidation-Sensitive Liquids Implementing the Injection of Hydrogen Immediately Prior to Pasteurization

The invention relates to a method for producing a liquid or semi-liquid product that is sensitive to oxidation, for example beverages, wherein the production method includes a step of deoxygenating an intermediate medium involved in the production of either the liquid or the semi-liquid, and a heating step, for example pasteurization, after the deoxygenation step, characterized in that the method involves injecting a hydrogenated gaseous mixture into the liquid or semi-liquid between the deoxygenation step and the heating step. 17-. (canceled)8. A process for producing an oxidation-sensitive liquid or semi-liquid product , which production process comprises a step of deoxygenation of an intermediate medium that occurs in the manufacturing of the liquid or semi-liquid itself , and which comprises a heating step , for example a pasteurization , subsequent to the deoxygenation step , wherein , between the deoxygenation step and the heating step , a hydrogen-containing gas mix is injected into the liquid or semi-liquid.9. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is pure hydrogen.10. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is a mixture of nitrogen and hydrogen claim 8 , the hydrogen content of which is between 1% and 100% claim 8 , preferably between 50% and 100%.11. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by placing under complete or partial vacuum.12. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by injection of an inert gas or of a gas mixture comprising a reducing gas such as hydrogen.13. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the injection ...

Shell Egg Pasteurization System and Method

A hatch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol. 123-. (canceled)24. A shell egg pasteurization method , comprising the acts of:providing a bath containing a fluid pasteurization medium, wherein the bath comprises a series of zones;providing a batch carrier arrangement for advancing batches of shell eggs through the zones of the bath;sensing the temperature of the fluid pasteurization medium in each zone of the bath;providing a heating system for selectively raising the temperature of the fluid pasteurization medium in each zone of the bath, wherein the heating system includes at least one independently controlled heating element in each zone of the bath;providing a cooling system for selectively lowering the temperature of the fluid pasteurization medium in the bath;providing a pressurized air supply system in communication with the bath; and selecting a pasteurization protocol for a batch of shell eggs;', 'controlling operation of the heating system to independently raise the temperature of the fluid pasteurization medium in each zone of the bath toward the temperature set point for the selected protocol in response to the act of sensing the temperature of the fluid pasteurization medium in each respective zone;', 'selectively operating the cooling system to lower the temperature of the fluid pasteurization medium in the bath in response to the act of sensing the temperature of the fluid ...

BIOLOGICAL DEGRADATION OF OCHRATOXIN A INTO OCHRATOXIN ALPHA

The invention relates to the use of a microorganism of the genus for the biological degradation of ochratoxin A, in which the microorganism is preferably or . In addition, the invention relates to a method for the production of ochratoxin α using said microorganism. 123.-. (canceled)24Brevibacterium. A use of a microorganism belonging to the genus for the biological degradation of ochratoxin A.25Brevibacterium casei, Brevibacterium linens, Brevibacterium iodininumBrevibacterium epidermidis.. The use of the microorganism according to claim 24 , wherein the microorganism is or26. The use of a microorganism according to claim 24 , wherein the biological degradation of ochratoxin A takes place in claim 24 , at least claim 24 , one food product intended for human use or for animal use.27. The use according to claim 26 , wherein the food product is a cereal or a spice.28. Use of at least one biologically active molecule produced by the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.29. The use according to claim 28 , wherein the biologically active molecule is a protein.30. The use according to claim 29 , wherein the protein degrades ochratoxin A in claim 29 , at least claim 29 , ochratoxin α.31. The use of a composition claim 24 , comprising the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.32. The use of a composition comprising the biologically active molecule claim 28 , as described in claim 28 , for the biological degradation of ochratoxin A.33Brevibacterium. The use of a composition comprising a microorganism belonging to the genus for the biological degradation of ochratoxin A and the biologically active molecule produced by the microorganism as described in for the biological degradation of ochratoxin A.34. The use according to claim 24 , for the production of ochratoxin α that proceeds from the biological degradation ochratoxin A.35. A method for the biological degradation of ...

Anti-microbial wash compositions including ceragenin compounds and methods of use for treating non-meat food products

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

NOVEL ENDOLYSIN

The present invention relates to a polypeptide with endolysin activity comprising an amino acid sequence according to SEQ ID No. 1 and fragments or derivatives thereof, or fusion proteins derived thereof. Moreover, the present invention relates to nucleic acid molecules encoding said polypeptide or fusion protein, vectors comprising said nucleic acid molecules and host cells comprising either said nucleic acid molecules or said vectors. In addition, the present invention relates to said polypeptide, fragment, derivative or fusion protein for use as a medicament, in particular for the treatment or prevention of Gram-negative bacterial infections, as diagnostic means, as cosmetic substance or as sanitizing agent. The present invention also relates to the use of said polypeptide, fragment, derivative or fusion protein for the treatment or prevention of Gram-negative bacterial contamination of foodstuff, of food processing equipment, of food processing plants, of surfaces coming into contact with foodstuff, of medical devices, of surfaces in hospitals and surgeries. Furthermore, the present invention relates to a pharmaceutical composition comprising said polypeptide, fragment, derivative or fusion protein. 1. A polypeptide having endolysin activity comprising an amino acid sequence according to SEQ ID NO: 1 or a fragment or derivative thereof.2. The polypeptide according to claim 1 , wherein the fragment comprises an amino acid sequence according to SEQ ID NO: 3 and/or 5.3. The polypeptide according to claim 1 , wherein the derivative has a deletion claim 1 , addition claim 1 , insertion and/or substitution in the amino acid sequence according to SEQ ID NO: 1 claim 1 , 3 claim 1 , and/or 5.4. The polypeptide according to claim 1 , wherein the polypeptide is fused at the N- or C-terminus to a peptide stretch having membrane or LPS disrupting activity.5. The polypeptide according to comprising additionally a tag claim 1 , preferably a His6-tag.6. The polypeptide ...

ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES

The present disclosure provides compositions for antimicrobial use comprising a mineral acid, an organic acid, or a combination thereof a copper(II) salt; and a buffering salt, a detergent, or a combination thereof. The present disclosure also provides methods for reducing the number of pathogens on a surface by applying compositions of the present disclosure to the surface. 1. A composition comprising:a mineral acid and an organic acid;a copper(II) salt; anda buffering salt, a detergent, or a combination thereof.2. The composition of claim 1 , wherein the copper(II) salt is copper (II) sulfate.3. The composition of claim 1 , wherein the copper(II) salt concentration is between about 1 ppm and about 100 ppm claim 1 , between about 1 ppm and about 80 ppm claim 1 , or between about 1 ppm and about 60 ppm.4. The composition of claim 1 , wherein the copper(II) salt concentration is between about 10 ppm and about 50 ppm.5. The composition of claim 1 , wherein the copper(II) salt concentration is between about 20 ppm and about 45 ppm.6. The composition of claim 1 , wherein the mineral acid is sulfuric acid claim 1 , phosphoric acid claim 1 , hydrochloric acid claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the organic acid is citric acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , acetic acid claim 1 , peracetic acid claim 1 , propionic acid claim 1 , or a combination thereof.8. The composition of claim 1 , comprising a buffering salt wherein the buffering salt is ammonium sulfate claim 1 , sodium sulfate claim 1 , sodium chloride claim 1 , calcium sulfate claim 1 , or a combination thereof.9. The composition of claim 1 , wherein the buffering salt concentration is between 0.01 and 0.5 percent.1012.-. (canceled)13. The composition of claim 1 , comprising a detergent wherein the detergent comprises dodecyl sulfate claim 1 , n-alkylbenzene dodecyl sulfate claim 1 , sodium lauryl sulfate claim 1 , a polysorbate claim 1 , or a ...

SHELL EGG PASTEURIZER WITH AUTOMATED CLEAN-IN-PLACE

An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath. 113.-. (canceled)14. A shell egg pasteurizer comprising:a water bath having a floor, two side walls and two end walls;a drain for the water bath, wherein the floor of the water bath inclines downward towards the drain in the vicinity of the drain;a tank recirculation outlet connected to the water bath or the drain;a plurality of heating coils located in the water bath generally above the floor;a blower that supplies pressurized air to the perturbation elements;perturbation elements located underneath the heating coils;a plurality of empty egg carriers set into the water bath above the heating coils;a hood spanning over at least a portion of an open top of the water bath; andsprayers mounted to the hood to clean or rinse at least a portion walls of the water bath and any empty carriers located in the water bath.15. A system as recited in further comprising:an electronically controlled pump that pumps water from the tank outlet to the sprayers mounted on the hood;an electronically controlled drain valve;an electronically controlled water fill valve; andmeans for controlling operation of the electronically controlled valve for the drain, the electronically controlled pump and the electronically controlled water fill valve in order to wash the water bath and any empty carriers set in the water bath, and fill the water bath to the height ...

TRANSPORTING ELEMENT FOR ACCOMMODATING AND TRANSPORTING SPHERICAL, CYLINDRICAL OR EGG-SHAPED ARTICLES, AND A COOKING APPLIANCE, PASTEURIZER OR COOLING UNIT

A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180°. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery. 18-. (canceled)9. A transporting element for accommodating and for transporting spherical , cylindrical , or egg-shaped articles , the transporting element comprising:a channel-like body having an accommodating space curved in a form of part of a circle, as seen in cross-section, and enclosing an angle of at least 180°;several bearing points arranged adjacent to each other in a longitudinal extension of the channel-like body, wherein the bearing points are slot-shaped apertures arranged in a region of the channel-like body that is curved in the form of part of a circle, the slot-shaped apertures extending in parallel to each other and transversely to the longitudinal extension of the channel-like body on either side up to longitudinal crosspieces forming a respective longitudinal edge.10. The transporting element of claim 9 , wherein the slot-shaped apertures extend over an angular range of 150° to 190°.11. The transporting element of claim 9 , wherein at least one of the longitudinal crosspieces is at least partly flat.12. The transporting element of claim 9 , wherein at least one of the longitudinal crosspieces is curved away from the ...

APPARATUS AND METHOD FOR SPRAYING FOOD AND FOOD PROCESSING ARTICLES WITH ANTIMICROBIALS AND OTHER AGENTS

Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agent onto the food or food processing articles. One embodiment of the invention may include a method for treating a food article comprising disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity, applying a first charge to a antimicrobial agent, applying a second charge to the at least one inner plate of the same polarity as the first charge, and spraying the antimicrobial agent into the cavity in a manner whereby at least a portion of the antimicrobial agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article. 1. A method for treating a food article comprising:disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity;applying a first charge to a treatment agent;applying a second charge to the at least one inner plate of the same polarity as the first charge;spraying the treatment agent into the cavity in a manner whereby at least a portion of the treatment agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article.2. The method of claim 1 , further comprising contacting the food article to at least one charged body to apply a third charge to the food article claim 1 , wherein the third charge has an opposite polarity to the second charge.3. The method of claim 2 , wherein the at least one charged body is one or more of the following: a rod claim 2 , pin claim 2 , brush claim 2 , bristle and wire.4. The method of claim 1 , further comprising collecting a portion of treatment agent that did not at least partially coat the food article in a capture section having a capture cavity that is ...

Bacillus Amyloliquefaciens Strain and Its Use

Provided herein is strain PMB05 used in the field of plant disease control. Inoculation of plants with the strain can increase immune responses induced by detection of fungi and/or bacteria in plant, for example, increase the production of ROS and deposition of callose. Also, the strain has the effect of promoting plant growth. Therefore, the strain and its culture filtrate of the present invention can boost plant disease resistance and promote plant growth, which can be extensively used to control plant diseases and have the potential of turning into a commodified biological control agent. 1Bacillus amyloliquefaciens. A strain PMB05 , wherein a representative sample of said strain was deposited with the China Center for Type Culture Collection under Accession No. CCTCC M 2018075.2Bacillus amyloliquefaciens. The strain PMB05 of claim 1 , wherein said strain increases immune responses of plants induced by the detection of fungi and/or bacteria.3Bacillus amyloliquefaciens. The strain PMB05 of claim 1 , wherein said immune responses comprise production of reactive oxygen species (ROS) and/or deposition of callose.4Bacillus amyloliquefaciens. A microbial agent comprising claim 1 , as an active agent claim 1 , a culture filtrate and/or cell suspension of said strain PMB05 of .5Bacillus amyloliquefaciens. A method of preventing or treating a plant disease caused by fungi or bacteria comprising contacting a plant with the strain PMB05 of .6C. gloeosporioides. The method of claim 5 , wherein said fungi are strawberry anthracnose fungi ().7Acidovorax citrulliXanthomonas citricitriPectobacterium carotovorumcarotovorum. The method of claim 5 , wherein said bacteria is selected from the group consisting of bacterial fruit blotch () claim 5 , bacteria of citrus bacterial canker (subsp. ) claim 5 , and bacteria of bacterial soft rot (subsp. ).8Bacillus amyloliquefaciens. The method of claim 5 , wherein the strain PMB05 promotes plant growth. This application claims priority to ...

ANTI-OXIDANT COMPOSITION

The present invention provides an anti-oxidant composition comprising 15.-. (canceled)6Matricaria.. A foodstuff according to claim 18 , wherein extract (b) if from a plant of the genus7Matricaria recurtita.. A foodstuff according to claim 18 , wherein extract (b) is from a plant of the species8. (canceled)9. A foodstuff according to wherein the composition comprises (c) an extract obtained from a plant of the Cynara family.10Cynara scolymusCynara cardunculus.. A foodstuff according to wherein the plant of the Cynara family is selected from and11Cynara scolymus.. A foodstuff according to wherein the plant of the Cynara family is1213.-. (canceled)14. A foodstuff according to claim 18 , wherein the extract of (a) contains apigenin-7-O-glucoside in an amount of at least 0.1% (by weight claim 18 , based on the weight of the extract of (a)).1516.-. (canceled)17. A foodstuff according to wherein the antioxidant composition inhibits the formation of 2 claim 18 ,4-heptadienal and/or 2 claim 18 ,4-decadienal.18. A foodstuff comprising an anti-oxidant composition claim 18 , wherein: (a) a rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and', {'i': Matricaria', 'Chamaemelum;, '(b) extract obtained from a plant of the genus or of the genus and'}], 'the antioxidant composition comprisesthe composition comprises a weight ratio of the extract in (a) to the extract in (b) of from 30:1 to 1:20.19. A foodstuff according to wherein the foodstuff is selected from mayonnaise claim 18 , salad dressings claim 18 , oil-in-water emulsions claim 18 , margarines claim 18 , low fat spreads claim 18 , water-in-oil emulsions claim 18 , dairy products claim 18 , cheese spreads claim 18 , processed cheese claim 18 , dairy desserts claim 18 , flavoured milks ...

METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS

The present invention relates to a method for reducing the concentration of pathogenic organisms such as spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing species as an adjunct culture for securing microbial safety of fermented food products. 136.-. (canceled)37Listeria monocytogenes. A method for suppressing the growth of in a fermented food product , comprising{'i': 'Pediococcus acidilactici', '(i) mixing a food material with at least one adjunct culture comprising that produces a bacteriocin and'}(ii) fermenting the food material, and(iii) ripening the food material,{'i': Pediococcus acidilactici', 'Listeria monocytogenes, 'wherein during fermentation the acidification caused by the is about 0.5 pH unit or less, and wherein the growth of during fermentation and/or ripening is suppressed.'}38. The method of claim 37 , wherein the bacteriocin is selected from the group consisting of pediocin claim 37 , bavaracin claim 37 , sakacin claim 37 , curvacin claim 37 , leucosin claim 37 , and plantaracin.39L. monocytogenes. The method of claim 37 , wherein at least 75% of the are killed claim 37 , inactivated claim 37 , or inhibited by the end of ripening.40P. acidilactici.. The method of claim 37 , wherein the fermenting is performed under sub-optimal conditions for growth of the41. The method of claim 40 , wherein the sub-optimal growth conditions are provided by ...

MANUFACTURING METHOD FOR HEN'S EGG IMPROVED IN QUALITY

Provided is a method for producing hen's egg improved in quality includes feeding a solid-cultured product of filamentous bacteria blended with feedstuff of a hen or the solid-cultured product of the filamentous bacteria alone to a hen to improve quality of the hen's egg, in which at least one quality among improvement in yolk color, improvement in eggshell strength, increase in an egg white height, increase in an eggshell thickness, increase in an egg weight, increase in a Haugh unit, increase in an egg production ratio, and reduction in a generation ratio of an abnormal egg is improved for hen's egg that the hen ingesting the solid-cultured product of the filamentous bacteria produce. 1. A method for producing hen's egg improved in quality , the method comprising:feeding a solid-cultured product of filamentous bacteria blended with feedstuff of a hen or the solid-cultured product of the filamentous bacteria alone to a hen to improve quality of the hen's egg, whereinat least one quality among improvement in yolk color, improvement in eggshell strength, increase in an egg white height, increase in an eggshell thickness, increase in an egg weight, increase in a Haugh unit, increase in an egg production ratio, and reduction in a generation ratio of an abnormal egg is improved for the hen's egg that the hen ingesting the solid-cultured product of the filamentous bacteria produce.2. The method for producing hen's egg improved in quality according to claim 1 , wherein the filamentous bacteria are bacteria not producing mold poison.3Aspergillus oryzae, Aspergillus sojaeAspergillus luchuensis. The method for producing hen's egg improved in quality according to claim 2 , wherein the bacteria not producing the mold poison are claim 2 , or that does not produce mold poison.4. The method for producing hen's egg improved in quality according to claim 1 , wherein the solid-cultured product of the filamentous bacteria comprises polysaccharides constituting hyphae of the ...

COMPOSITION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Composition of a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A hypoallergenic , plant-based substrate comprising:water;hypoallergenic substrate; andplant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream wherein the resulting mixture is pasteurized and/or homogenized.2. The hypoallergenic claim 1 , plant-based substrate of further comprises:latent fermentation agent and wherein the plant-based substrate exhibits a pH of 4.6 or lower.3. The hypoallergenic claim 1 , plant-based substrate of further comprises a soluble fiber in the range of 0.01% to 3.0% of the initial weight of the water.4. The hypoallergenic claim 1 , plant-based substrate of further comprises a plant-based protein in the range of 0.01% to 3.0% of the initial weight of the water.5. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises at least one or more of an ancient grain and/or a pseudo cereal.6quinoa. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises least one of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.7. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.8. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises a pseudo cereal in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.9. The hypoallergenic claim 1 , plant- ...

Food product and method of preserving same

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

REDUCED NEGATIVE ZETA POTENTIAL SANITIZATION METHOD AND SYSTEM

Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator. 1. A method of treating a food product to reduce microbial content , comprising contacting the food product with a chlorinated nanobubble solution , wherein the chlorinated nanobubble solution comprises electrolyzed water , and wherein the microbial content of the food product is reduced by at least about 0.3 log CFU/g.2. The method of claim 1 , wherein the electrolyzed water has an enhanced concentration of low zeta potential crystal and is generated by passing source water through a low zeta potential crystal generator and changing the crystalline structure of minerals in the source water.3. The method of claim 1 , wherein the chlorinated nanobubble solution comprises nanobubbles having a diameter of less than 200 nm.4. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of less than or equal to 300 ppm.5. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of between 0.5 ppm and 50 ppm.6. The method of claim 1 , wherein the chlorinated nanobubble solution has a pH of between 5 and 7.7. The method of claim 1 , wherein the ...

METHOD FOR THE SURFACE DECONTAMINATION OF PACKAGED SOLID FOOD

The invention relates to a method for the microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the EOs, and vacuum applying the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food-grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated. 1. A method for the surface decontamination of packaged solid food which is performed before or during the closure of the container or before container dispatch by means of essential oils (EOs) , comprising the following steps:a) evaporating the EOs in a vacuum vessel at a temperature between 20 and 150° C., such that said evaporation takes place in a time of between 1 and 40 seconds,b) applying the EO vapor to the packaged solid food located in a vacuum chamber or enclosure, wherein the generated vapor are drawn along by air or by a mixture of food-grade gases to this enclosure at a ratio of 10 to 120 mg of essential oil evaporated per liter of air or mixture of gases, this volume being measured at atmospheric pressure and a temperature of 25° C., and guided to where the food is arranged in an open container.2. The method according to claim 1 , wherein step a) is performed at an absolute pressure between 1 and 990 hPa.3. The method according to claim 1 , wherein step b) is performed at an absolute pressure between 1 and 990 hPa.4. The method according to claim 1 , wherein vacuum cooling is performed before step b).5. The method according to claim 1 , wherein the EOs used are pure EOs of a plant origin claim 1 , selected from the group consisting of shoots claim 1 , buds claim 1 , flowers claim 1 , leaves claim 1 , stems claim 1 , branches claim 1 , seeds claim 1 , fruits claim 1 , roots claim 1 , wood claim 1 , bark claim 1 , and a mixture thereof.6. The method according to claim 1 , wherein one of the components claim 1 , whether or not ...

SYSTEM AND METHOD FOR SANITIZING EGGS

This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoactivated sanitizing agent with an appropriate wavelength of light at an intensity that eliminates, reduces, or slows the production of, pathogens on the shell of an egg. The photoactivated sanitizing agent can include an exogenously-applied photoactivated sanitizing agent and an optional photosensitizer, which can be activated with light having a wavelength known to activate the exogenously-applied photoactivated sanitizing agent. The photoactivated sanitizing agent can include an endogenously-derived photoactivatable compound. Light in the Soret band can be utilized to activate the endogenously-derived photoactivated sanitizing agent. 1. A method for sanitizing eggs comprising:applying a photoactive sanitizing agent to the shell of an egg; andilluminating the egg with a radiant dose of a light having a wavelength that activates the photoactive sanitizing agent;wherein the radiant dose of the light illuminating the egg is sufficient to reduce a pathogen population on the egg;wherein the wavelength of the light is in the range of 345 nanometers (nm) to 385 nm or 390 nm to 420 nm.2. The method of claim 1 , wherein the sanitizing agent is titanium dioxide or a derivative of titanium dioxide.3. (canceled)4. (canceled)5. The method of claim 1 , wherein the sanitizing agent is protoporphyrin IX or a derivative of protoporphyrin IX.610.-. (canceled)11. The method of claim 1 , wherein the sanitizing agent is selected from the group of porphyrins claim 1 , chlorins claim 1 , bacterio-chlorins claim 1 , and phthalocyanines claim 1 , synthetic dyes claim 1 , phenothiazinium salts claim 1 , rose bengal claim 1 , squaraines claim 1 , BODIPY dyes claim 1 , phenalenones claim 1 , transition metal compounds hypericin claim 1 , hypocrellin claim 1 , ...

BIOPROTECTION USING LACTOBACILLUS RHAMNOSUS STRAINS

The present invention is related to the field of bioprotection, in particular to the strain of CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of , food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition. 1Lactobacillus rhamnosusLactobacillus rhamnosus. A strain selected from the group consisting of the strain CHCC5366 that was deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM23035 and mutant strains derived thereof , wherein the mutant strains have substantially the same or improved antifungal properties as the strain deposited under accession No. DSM23035.2Lactobacillus rhamnosus. An antifungal composition comprising at least one strain according to .3Lactobacillus paracasei.. The antifungal composition according to further comprising at least one strain of4Lactobacillus paracaseiLactobacillus paracaseiLactobacillus paracasei. The antifungal composition according to claim 3 , wherein the at least one strain of is selected from the group consisting of CHCC12777 with accession no. DSM24651 and CHCC14676 with accession no. DSM25612 and mutant strains derived thereof claim 3 , wherein the mutant strains have substantially the same or improved antifungal properties as one of the strains deposited under accession No. DSM24651 or DSM25612.5Lactobacillus rhamnosus. A food claim 1 , feed or pharmaceutical product comprising a strain according to .6Lactobacillus rhamnosus. The food product according to comprising an amount of the strain effective for imparting antifungal properties to the food product.7. The food product according to ...

Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids

The present invention relates to novel combined laundry detergent, bleach, and antimicrobial composition incorporating novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds used in compositions of the invention are storage stable, water soluble and have low to no odor. Compositions of the invention may be in the form of a liquid, a solid, or a gel. The sulfoperoxycarboxylic compounds useful in preparing compositions of the present invention can be formed from non-petroleum based renewable materials.

COATED SHELL-LESS COOKED EGG PRODUCT AND METHOD

A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Method and system for decontaminating food articles having a porous outer surface

A method for decontaminating articles having porous outer surfaces. The method includes steps of: providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterilant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles.

METHOD FOR PRODUCING PROCESSED FOOD

Provided is a method for producing a processed food, in which the generation of a sulfur smell or the imparting of an unpleasant flavor like an accumulated sulfur smell is suppressed. 1. A method for producing a processed food in which the generation of a sulfur smell is suppressed , comprising the following steps (A) and (B):(A) a step of bringing a transglutaminase and/or a reducing sugar into contact with a solid food material containing a protein as a main nutritional component; and(B) a step of subjecting the food material after the step (A) to a heat sterilization treatment.2. A method for producing a processed food in which the generation of a sulfur smell is suppressed , comprising the following steps (C) and (D):(C) a step of bringing an enzyme and also a transglutaminase and/or a reducing sugar into contact with a solid food material containing a protein as a main nutritional component; and(D) a step of subjecting the food material after the step (C) to a heat sterilization treatment.3. The method for producing a processed food according to claim 2 , wherein the enzyme is one or more member selected from proteases claim 2 , cellulases claim 2 , or hemicellulases.4. The method for producing a processed food according to claim 3 , wherein the proteases are endo-type proteases.5. The method for producing a processed food according to any one of to claim 3 , wherein in the step (A) or (C) claim 3 , sake and/or shochu is further brought into contact.6. The method for producing a processed food according to or claim 3 , wherein the heat sterilization treatment is a retort treatment.7. The method for producing a processed food according to or claim 3 , wherein the food material containing a protein as a main nutritional component is a meat claim 3 , a fishery product claim 3 , or a bean.8. The method for producing a processed food according to or claim 3 , wherein the food material is any one of the following (a) to (c):(a) in the case of a meat, 0.1 cm or more ...

NOVEL STRAIN OF BACILLUS AMYLOLIQUEFACIENS AND ITS USE

An isolated Ba-BPD1 having an Accession No. of DSM 21836 is provided. This novel strain has unique 16S ribosomal RNA sequenced as SEQ ID NO:1 and produces amylase, protease, cellulase and lipase, fibrinolytic enzyme to show their biodegradation capacities. Further, Ba-BPD1 produces the antibiotic substances, such as iturin, fengycin and surfactin, and has antimicrobial capacity for inhibiting the fungal or bacterial growth. In conclusion, the novel strain of Ba-BPD1 and its products can be applied in agriculture, wastewater treatment, food industry and chemical industry. 1Bacillus amyloliquefaciens. A use of an isolated microorganism of Ba-BPD1 with Accession No.: DSM 21836 and comprising 16S ribosomal RNA comprising a nucleotide sequence of SEQ ID NO:1 , for protecting or treating plants , fruit , or animals from fungal or bacterial infections.2Botrytis elliptica, Botrytis cinerea, Glomerella cingulata, Colletotrichum musae, Colletotrichum gloeosporioides, Rhizoctonia solani, Fusarium oxysporumpisi, Fusarium oxysporumLycopersici, Fusarium solani, Fusarium solani, Sclerotium rolfsiiAlternaria mali, Phytophthora capsici, Aspergillus niger, Penicillium italicum, Pestalotiopsis eugeniae, Botryodiplodia theobromae, Erwinia chrysanthemiErwinia carotovoracarotovoraAcidovorax avenaecitrulli, Agrobacterium tumefaciens, Burholderia caryophylli, Enterobactor cloaceae, Pseudomonas syringae, Ralstonia solanacearum, Xanthomonas axonopodiscirti, Xanthomonas axonopodisvesicatoria, Xanthomonas campestriscompestris, Xanthomonas oryzaeoryzae, Bacillus cereusSalmonella.. The use of claim 1 , wherein the infections are caused by at least one fungus or bacterium selected from the group consisting of f. sp. f. sp. Saccardo claim 1 , (subsp. ) claim 1 , subsp. pv. pv. pv. pv. claim 1 , and3Bacillus amyloliquefaciens. A use of an isolated microorganism of Ba-BPD1 with Accession No.: DSM 21836 and comprising 16S ribosomal RNA comprising a nucleotide sequence of SEQ ID NO:1 claim 1 , for an ...

ANTI-FUNGAL AGENT FOR PROCESSED CEREAL FOODS

The present invention provides an anti-fungal agent for processed cereal foods, and the anti-fungal agent contains chitinase. The present invention also provides an anti-fungal agent-containing processed cereal food, which contains the anti-fungal agent. The present invention further provides a method for producing an anti-fungal agent-containing processed cereal food. With the present invention, a safe and inexpensive anti-fungal agent for processed cereal foods is provided. 1. An anti-fungal agent for a processed cereal food , comprising chitinase.2. The anti-fungal agent according to claim 1 , further comprising calcium propionate.3. The anti-fungal agent according to claim 2 , wherein the calcium propionate is contained in a ratio of 0.1 to 500 parts by mass to 1 part by mass of the chitinase.4. An anti-fungal agent-containing processed cereal food claim 1 , comprising the anti-fungal agent according to .5. The food according to claim 4 , which is bread claim 4 , a cake or a confectionery.6. A method for producing an anti-fungal agent-containing processed cereal food claim 1 , which comprises a step of incorporating the anti-fungal agent according to into a processed cereal food.7. The production method according to claim 6 , wherein the step is mixing the anti-fungal agent into cereal materials.8. The production method according to claim 7 , wherein the anti-fungal agent is mixed so that chitinase is contained in an amount of 1 to 10 claim 7 ,000 μg/g of the cereal materials.9. The production method according to claim 6 , wherein the step is applying the anti-fungal agent on the surface of the processed cereal food.10. The production method according to claim 9 , wherein the anti-fungal agent is applied such that chitinase is contained in an amount of 2 to 200 μg/cmof the surface of the processed cereal food.11. An anti-fungal agent-containing processed cereal food claim 2 , comprising the anti-fungal agent according to .12. The food according to claim 11 , ...

PASTEURIZING DEVICE AND METHOD FOR OPERATING A PASTEURIZING DEVICE

A method operates a pasteurizing device and a pasteurizing device pasteurizes foodstuff in sealed containers. The pasteurizing device includes a treatment area configured for temperature treatment of the foodstuff in the containers with at least one heating zone, a conveying system for conveying the sealed containers filled with foodstuff through the treatment area and an irrigation device configured for dispensing a temperature-controlled process liquid into the at least one heating zone. The pasteurizing device further includes at least one feed device configured for introducing at least one treatment chemical for container-treatment in gaseous or aerosolized state into the treatment area. 1. A method for operating a pasteurizing device comprising a first operating condition , whereinin the first operating condition sealed containers filled with foodstuff are conveyed through a treatment area comprising at least one heating zone,the foodstuff is heated and pasteurized in the at least one heating zone by dispensing a temperature-controlled process liquid onto the containers,wherein at least a major part of the process liquid from the treatment area is returned to the treatment area in a closed-loop circuit for reuse,whereinbased on demand at least one treatment chemical for container-treatment is introduced into the treatment area in a gaseous or aerosolized state by means of a feed device in any operating condition of the pasteurizing device.2. The method according to claim 1 , wherein the at least one treatment chemical is introduced into the treatment area by means of a carrier gas flow.3. The method according to claim 1 , wherein the at least one treatment chemical is vaporized prior to introduction into the treatment area.4. The method according to claim 3 , wherein the at least one treatment chemical is evaporated into a carrier gas prior to introduction into the treatment area claim 3 , and subsequently is introduced into the treatment area by means of the ...

LONG CHAIN GLYCOLIPIDS USEFUL TO AVOID PERISHING OR MICROBIAL CONTAMINATION OF MATERIALS

The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments. 2. Method according to claim 1 , where the material to which the compound is added is a cosmetic claim 1 , a food or a beverage.5. Method according to claim 1 , where at least one additional preservative is added.6. Method according to claim 1 , where the compound or compounds of the formula I claim 1 , a physiologically acceptable salt thereof claim 1 , and/or an ester thereof claim 1 , is added in the form of an extract from a natural source or obtained from such an extract.7Dacryopinax spathularia, Ditiola radicata, Ditiola nudaFemsjonia luteoalbaDitiola pezizaeformis. Method according to claim 6 , where the source of the extract is strain FU50088strain MUCL 53180strain CBS 173.60 or -(=) strain MUCL 53500.10. The composition according to claim 8 , which is a precursor of a beverage.13. The material according to claim 12 , where the beverage is selected from the group consisting of water claim 12 , flavoured water claim 12 , fortified water claim 12 , a flavoured beverage claim 12 , carbonated water claim 12 , a juice claim 12 , cola claim 12 , lemon-lime claim 12 , ginger ale claim 12 , root beer beverages which are carbonated in the manner of soft drinks claim 12 , a syrup claim 12 , a diet beverages claim 12 , a carbonated soft drink claim 12 , a fruit juice claim 12 , other fruit containing beverages which provide the flavor of fruit juices and contain greater than 0% fruit juice but less than 100% fruit juice claim 12 , fruit flavored beverages claim 12 , vegetable juices claim 12 , vegetable containing beverages claim 12 , which provide the flavor of any of the aforementioned vegetable juices and contain greater than 0% vegetable juice but less than 100% vegetable juice claim 12 , isotonic beverages claim 12 , ...

Antimicrobial Compositions and Use Thereof in Food Preservation

The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactoperoxidase, glucose oxidase, thiocyanate, and optionally glucose. The invention further relates to the use of such compositions, in particular in synergistic combination with heat treatment, in food preservation, methods for food preservation, and food products comprising these compositions. 1. A composition comprising:(i) 1125-31875 U/100 g glucose oxidase (GOD);(ii) 30000-1562500 U/100 g lactoperoxidase (LP);(iii) 1.275-6.25 wt % thiocyanate (SCN); and(iv) 0-37.5 wt % glucose.2. The composition according to claim 1 , comprising 0.075-2.125 wt % GOD claim 1 , and 0.03-1.57 wt % LP.3. The composition according to claim 1 , comprising at least 0.5 wt % glucose.4. The composition according to claim 1 , wherein the composition is a dry composition.5. The composition according to claim 1 , wherein the composition is an edible composition.6. A method for preserving a food product claim 1 , comprising adding the composition according to to a food product or a constituent of a food product.7. The method according to claim 6 , wherein said food product is selected from dairy products claim 6 , fruit and vegetable juices claim 6 , sauces claim 6 , dressings claim 6 , pastes claim 6 , egg products claim 6 , cheeses claim 6 , and salads.8. A food product comprising the composition according to claim 1 , wherein said food product is selected from dairy products claim 1 , fruit and vegetable juices claim 1 , sauces claim 1 , dressings claim 1 , pastes claim 1 , egg products claim 1 , cheeses claim 1 , and salads.9. The food product according to claim 1 , comprising 50-400 ppm of the composition according to .10. The food product according to claim 8 , having added per 100 g of said food product:(i) 0.056-12.75 U GOD;(ii) 1.5-625 U LP;(iii) 0.063-2 ...

Water Bath Shell Egg Pasteurization Method

A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol.

COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed. 1. A method , comprising contacting edible matter or a substrate therefor with a composition comprising performic acid.2. A method for protecting edible matter from decay , comprising contacting edible matter or a substrate therefor with a composition comprising performic acid for a time and in an amount and/or at a concentration sufficient to protect said edible matter from said decay.3. A method for killing weeds or foliage , comprising contacting an area in which weeds grow with a composition comprising performic acid or a performic acid source and an oxidizer for a time and in an amount and/or at a concentration sufficient to kill said weeds or foliage or to prevent their growth.4Escherichia coliStaphylococcus aureusPseudomonas aeruginosaEnterococcus hiraeCandida albicansAspergillus nigerPenecillium. The method of any one of to wherein the composition is such that at a concentration of 20 ppm performic acid and a contact time of one minute at room temperature , the composition achieves a 10000-fold (4 log) reduction in the cfu of a pathogen grown on a designed growth medium , wherein the pathogen is at least one of the pathogens in the group consisting of (ATCC 8739) , (ATCC 6538) , (ATCC 9027) , (ATCC 10541) , (ATCC 10231) , (ATCC 16404) and w.t. (wild type).5Escherichia coliStaphylococcus aureusPseudomonas aeruginosaEnterococcus hirae. The method of wherein the composition is such that at a concentration of 20 ppm performic acid and a contact time of one minute at room temperature claim 4 , the composition achieves a 100000-fold (5 log) reduction in the cfu of a pathogen grown on a designed growth medium claim 4 , wherein the pathogen is at least one of the pathogens in the group consisting of (ATCC 8739) claim 4 , (ATCC 6538) claim 4 , (ATCC 9027) claim 4 , (ATCC ...

ANTI-OXIDANT COMPOSITION

The present invention provides an anti-oxidant composition comprising 15-. (canceled)6Matricaria.. A foodstuff according to claim 18 , wherein extract (b) if from a plant of the genus7Matricaria recurtita.. A foodstuff according to claim 18 , wherein extract (b) is from a plant of the species8. (canceled)9Cynara. A foodstuff according to wherein the composition comprises (c) an extract obtained from a plant of the family.10CynaraCynara scolymusCynara cardunculus.. A foodstuff according to wherein the plant of the family is selected from and11CynaraCynara scolymus.. A foodstuff according to wherein the plant of the family is1213-. (canceled)14. A foodstuff according to claim 18 , wherein the extract of (a) contains apigenin-7-O-glucoside in an amount of at least 0.1% (by weight claim 18 , based on the weight of the extract of (a)).1516-. (canceled)17. A foodstuff according to wherein the antioxidant composition inhibits the formation of 2 claim 18 ,4-heptadienal and/or 2 claim 18 ,4-decadienal.18. A foodstuff comprising an anti-oxidant composition claim 18 , wherein: (a) a rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and', {'i': Matricaria', 'Chamaemelum, '(b) extract obtained from a plant of the genus or of the genus ; and'}], 'the antioxidant composition comprisesthe composition comprises a weight ratio of the extract in (a) to the extract in (b) of from 30:1 to 1:20.19. A foodstuff according to wherein the foodstuff is selected from mayonnaise claim 18 , salad dressings claim 18 , oil-in-water emulsions claim 18 , margarines claim 18 , low fat spreads claim 18 , water-in-oil emulsions claim 18 , dairy products claim 18 , cheese spreads claim 18 , processed cheese claim 18 , dairy desserts claim 18 , flavoured milks claim ...

METHOD FOR DECONTAMINATING FOOD ARTICLES HAVING A POROUS OUTER SURFACE

A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterliant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles. 1. A method for decontaminating articles having porous outer surfaces , said method comprising:providing a decontamination chamber;conveying said articles through said decontamination chamber at a predetermined speed selected such that said articles are disposed in said decontamination chamber for a predetermined period of time;providing a source of sterilant vapor, said source providing said sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range;conveying a sterilant vapor from said source of sterilant vapor to said decontamination chamber; andexposing said articles to said sterilant vapor,wherein said predetermined period of time and said predetermined acceptable concentration range of said sterilant vapor are selected such that said sterilant vapor does not penetrate said porous outer surfaces of said articles.2. A method as defined in claim 1 , wherein said articles are eggs.3. A method as defined in claim 1 , wherein said predetermined period of ...

Novel methods of pasteurization enabling the effective total inactivation of viral and bacterial contamination of in-shell chicken eggs through inactivation levels previously unachievable without loss of raw characteristics

There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination.

PROCESSED EDIBLE PRODUCT COMPRISING A POLYELECTROLYTE COMPLEX AND AN ANTIMICROBIAL COMPOUND

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. 117.-. (canceled)18. A processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation.19. The processed edible product according to claim 18 , whereby the polyanion and the polycation are present in a relative amount of between 1:2 and 60:1 (w/w).20. The processed edible product according to claim 18 , whereby the polyanion is selected from the group consisting of a natural polyanion such as xanthan gum claim 18 , alginate claim 18 , a lignin compound such as lignosulfonate claim 18 , pectin claim 18 , carrageenan claim 18 , humate claim 18 , fulvate claim 18 , angico gum claim 18 , gum Kondagogu claim 18 , sodium alkyl naphtalene sulfonate (Morwet) claim 18 , poly-γ-glutamic acid claim 18 , maleic starch half-ester claim 18 , carboxymethyl cellulose claim 18 , chondroitin sulphate claim 18 , dextran sulphate claim 18 , hyaluronic acid and a synthetic polyanion such as poly(acrylic acid) claim 18 , polyphosphoric acid claim 18 , and poly(L-lactide).21. The processed edible product according to claim 18 , whereby the polyanion is a lignin compound ...

EGG FLAVOURING PROCESS

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components. 1. A process for preparing smoked raw avian egg comprising the step of cold smoking raw avian egg under conditions sufficient to impart smoke flavour without cooking the raw egg.2. A process according to claim 1 , wherein the cold smoking is performed at a temperature of no more than about 10° C.3. A process according to or claim 1 , wherein the cold smoking is performed at a temperature of no more than about 5° C.4. A process according to any one of the previous claims claim 1 , wherein the cold smoking is performed for a time period of at least 30 minutes.5. A process according to any one of the previous claims claim 1 , wherein the cold smoking is performed for a time period of at least 1 hour.6. A process according to any one of the previous claims claim 1 , wherein the cold smoking is performed at a temperature in a range of from about 2 to 5° C. for a time period in a range of from about 1 to 72 hours.7. A process according to any one of the previous claims claim 1 , wherein the raw egg is in liquid form.8. A process for preparing smoked raw avian egg contained in an egg shell comprising the step of cold smoking raw avian shell egg under refrigerated conditions claim 1 , the conditions being sufficient to impart smoke flavour to the raw egg in the shell without cooking the raw egg.9. A process according to claim 8 , wherein the cold smoking step is performed at a temperature of no more than about 10° C.10. A process according to or claim 8 , wherein the cold smoking step is performed at a temperature of no more than about 5° C.11. A process according to any one of to claim 8 , wherein the cold smoking step is performed for a time period of at least 10 hours.12. A process ...

METHODS OF PASTEURIZATION ENABLING THE TOTAL INACTIVATION OF VIRAL AND BACTERIAL CONTAMINATION OF IN-SHELL CHICKEN EGGS

There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination. 1. A method of pasteurizing in-shell chicken eggs , wherein the chicken eggs comprise at least an eggshell with pores and internal contents within the eggshell , comprising at least an outer albumen , an inner albumen , a vitelline membrane , and a yolk , and each of the internal contents maintains a raw characteristic throughout said method , said method comprising the steps of:(1) identifying a log level required to inactivate a targeted pathogen;(2) identifying a pasteurization temperature;(3) exposing the in-shell eggs to a first heat source, wherein the first heat source has a higher temperature than the pasteurization temperature;(4) maintaining the exposure of the in-shell eggs to the first heat source until the internal contents of the in-shell eggs reach equilibrium with the pasteurization temperature;(5) discontinuing exposure of the in-shell eggs to the first heat source;(6) exposing the in-shell eggs to a second heat source, wherein the second heat source has a lower temperature than the pasteurization temperature;(7) maintaining the exposure of the in-shell eggs to the second heat source until the outer albumen of the in-shell eggs has cooled to a temperature of less than 128° F. and the inner albumen has cooled to a temperature of no less than 128° F.;(8) discontinuing the ...

SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents. 185-. (canceled)87. The use composition of wherein the Cto Ccarboxylic acid is acetic acid; and the Cto Ccarboxylic acid is octanoic acid.88. The use composition of further comprising a surfactant.89. The use composition of wherein said surfactant is an anionic surfactant.90. The use composition of claim 86 , wherein the Cto Ccarboxylic acid is acetic acid.91. The use composition of claim 86 , wherein the Cto Ccarboxylic acid is octanoic acid.93. The use composition of claim 86 , wherein the oxidizing agent comprises hydrogen peroxide.94. The use composition of claim 86 , further comprising a stabilizing agent.95. The use composition of claim 94 , wherein the stabilizing agent is selected from the group consisting of organic amino polyphosphonic acid complexing agents claim 94 , organic hydroxyl polyphosphonic acid complexing agents claim 94 , and mixtures thereof.96. The use composition of claim 95 , wherein the stabilizing agent is selected. from the group consisting of carboxylic acids claim 95 , hydroxycarboxylic acids claim 95 , aminocarboxylic acids claim 95 , heterocyclic carboxylic acids and mixtures thereof.97. The use composition of claim 86 , wherein the composition is substantially phosphorous free.98. The use composition of claim 86 , wherein the use composition is generated from a concentrate comprising:(a) about 1 wt % to about 5 wt % of said sulfoperoxycarboxylic acid;{'sub': 1', '4, '(b) about 1 wt % to about 10 wt % of the Cto Ccarboxylic acid ...

Use Of Lactic Acid Bacteria To Reduce Pathogens And As A Bio-Sanitizer

Compositions and methods are disclosed for improving food safety. One or more lactic acid producing microorganisms are shown to inhibit pathogenic contaminations on food materials. The lactic acid producing microorganisms are capable of adhering to various surfaces and may serve as a bio-sanitizing agent (or bio-sanitizer). Lactic acid producing microorganisms or cell free extract of these microorganisms may be used in an effective and natural method to prevent infection in food products, as well as in food processing facilities and equipments. 1. A method for improving food safety , said method comprising a step of contacting a surface with a composition , said composition comprising at least one lactic acid producing microorganism , said at least one lactic acid producing microorganism being present in said composition in an amount effective in preventing or disrupting formation of biofilm by a pathogenic bacterium on said surface , wherein said surface is the interior or exterior surface of an object , said object being selected from the group consisting of a food material , a food processing equipment , a food processing platform , a food processing tool , a food processing room , a food container , and combination thereof.2. The method of claim 1 , wherein said composition comprises three lactic acid producing microorganisms claim 1 , said three lactic acid producing microorganisms being NP3 claim 1 , NP35 and NP51.3. The method of claim 1 , wherein said composition consists essentially of three lactic acid producing microorganisms claim 1 , said three lactic acid producing microorganisms being NP51 claim 1 , NP35 and NP3.4. The method of claim 1 , wherein said surface is the surface of a food material.5. The method of claim 1 , wherein said food material is selected from meat claim 1 , a meat product claim 1 , seafood claim 1 , a seafood product claim 1 , a plant material claim 1 , milk from an animal claim 1 , milk derived from a plant material claim 1 , and ...

PROCESS OF FOOD PRESERVATION WITH HYDROGEN SULFIDE

Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food ripening, food spoilage, food decay and is safe, and preserves the natural characteristics of food, including color, flavor, aroma and texture. Hydrogen Sulfide treatment maintains higher activities of catalase, guaiacol peroxidase, ascorbate peroxidase, glutathione reductase and lower activities of lipoxygenase relative to un-treated controls. Hydrogen Sulfide also reduces malondialdehyde, Hydrogen peroxide, and superoxide anion to levels below those in control fruits during storage. Hydrogen and Helium are administered as gas and Hydrogen Sulfide is administered as a gas, liquid, or a Hydrogen Sulfide donor, within a closed environment or by providing Hydrogen Sulfide within the item. This also includes enhancement of innate endogenous Hydrogen Sulfide-Hydrogen production in the organisms including plants. 1. A process by which Hydrogen Sulfide without or with Hydrogen and with or without Helium are provided in the environment where food is stored comprising:Providing a Hydrogen Sulfide gas from a liquid saturated with Hydrogen Sulfide or in a frozen form; providing Hydrogen from electrolysis, magnesium or magnesium hydride or any other means, and/or;', 'providing Helium as gas,', 'or by adding or increasing the endogenous synthesis of said Hydrogen Sulfide gas or said Hydrogen in a food leading to an increase of said Hydrogen Sulfide gas and/or said Hydrogen, and', {'sup': −13', '−8, 'wherein concentrations of said Hydrogen Sulfide gas, said Hydrogen gas or said Helium gas is 1-1000 ppm and concentrations of said Hydrogen Sulfide donor, Sodium Hydro-Sulfide solution ranges from 0.1 mmol/L to 50 mmol/L, and said Hydrogen Sulfide concentrations 10˜10mol L.'}], 'introducing said Hydrogen Sulfide gas or a Hydrogen Sulfide donor;'}2. ( ...

Water Bath Shell Egg Pasteurization System

A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol. 123-. (canceled)24. A shell egg pasteurization system comprising:a pasteurization bath containing liquid water and having a series of at least two continuous zones;at least one temperature sensor in each zone of the bath for measuring the water temperature in the zone of the bath;a heating system that operates to increase the temperature of the water in each zone of the bath to a temperature set point value, said heating system including at least one independently controlled heating element in each zone of the bath;a batch carrier arrangement that holds batches of shell eggs in the bath and includes an advance motor that moves the batch carrier arrangement and thereby the respective batches of shell eggs through and between zones; anda cooling system that operates to selectively lower the temperature of the water in the pasteurization bath when the temperature in one or more zones approaches an upper temperature limit that is set higher than the temperature set point value.25. The shell egg pasteurization system recited in further comprising:a batch processing control system is programmed with at least one pasteurization protocol based on a designated size and start temperature of shell eggs in a batch, said protocol setting the temperature set point value for the water bath, setting the upper temperature limit for the water in the bath that is higher ...

ANTIMICROBIAL COPPER COMPOSITIONS AND THEIR USE IN TREATMENT OF FOODSTUFFS AND SURFACES

The present disclosure provides compositions for antimicrobial use comprising a mineral acid, an organic acid, or a combination thereof; a copper(II) salt; and a buffering salt, a detergent, or a combination thereof. The present disclosure also provides methods for reducing the number of pathogens on a surface by applying compositions of the present disclosure to the surface. 1. A composition comprising:a mineral acid, an organic acid, or a combination thereof;a copper(II) salt; anda buffering salt, a detergent, or a combination thereof.2. The composition of claim 1 , wherein the copper(II) salt is copper (II) sulfate.3. The composition of claim 1 , wherein the copper(II) salt concentration is between about 1 ppm and about 100 ppm claim 1 , between about 1 ppm and about 80 ppm claim 1 , between about 1 ppm and about 60 ppm claim 1 , between about 10 ppm and about 50 ppm claim 1 , or between about 20 ppm and about 45 ppm.4. (canceled)5. (canceled)6. The composition of claim 1 , comprising a mineral acid wherein the mineral acid is sulfuric acid claim 1 , phosphoric acid claim 1 , hydrochloric acid claim 1 , or a combination thereof.7. The composition of claim 1 , comprising an organic acid wherein the organic acid is citric acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , acetic acid claim 1 , peracetic acid claim 1 , or a combination thereof.8. The composition of claim 1 , comprising a buffering salt wherein the buffering salt is ammonium sulfate claim 1 , sodium sulfate claim 1 , sodium chloride claim 1 , calcium sulfate claim 1 , or a combination thereof.9. The composition of claim 1 , wherein the buffering salt concentration is between 0.01 and 0.5 percent claim 1 , between 0.01 and 0.4 percent claim 1 , between 0.01 and 0.3 percent claim 1 , or between 0.01 and 0.25 percent.10. (canceled)11. (canceled)12. (canceled)13. The composition of claim 1 , comprising a detergent wherein the detergent comprises dodecyl sulfate claim 1 , n-alkylbenzene dodecyl ...

SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents. 185-. (canceled)87. The use composition of claim 86 , further comprising:{'sub': 1', '4, '(b) a Cto Ccarboxylic acid; and'}{'sub': 5', '11, '(c) a Cto Ccarboxylic acid.'}88. The use composition of claim 86 , further comprising:(d) an oxidizing agent.89. The use composition of claim 88 , wherein the use composition is generated from a concentrate comprising:(a) about 1 wt-% to about 5 wt-% of a compound according to Formula I;{'sub': 1', '4, '(b) about 1 wt % to about 10 wt-% of the Cto Ccarboxylic acid;'}{'sub': 5', '11, '(c) about 1 wt-% to about 10 wt-% of the Cto Ccarboxylic acid; and'}(d) about 10 wt-% to about 30 wt-% of the oxidizing agent.90. The composition of claim 87 , further comprising a stabilizing agent claim 87 , an acidulant claim 87 , a thickening agent claim 87 , and/or a surfactant.92. The method of claim 91 , wherein the composition further comprises a stabilizing agent claim 91 , an acidulant claim 91 , a thickening agent claim 91 , and/or a surfactant.93. The method of claim 92 , wherein the surfactant is an alcohol ethoxylate claim 92 , alcohol ethoxylate carboxylate claim 92 , amine oxide claim 92 , alkyl sulfate claim 92 , alkyl ether sulfate claim 92 , sulfonate claim 92 , quaternary ammonium compound claim 92 , alkyl sarcosine claim 92 , betaine claim 92 , and/or alkyl amide; and wherein the thickening agent is xanthan gum claim 92 , a polymeric thickener claim 92 , and/or a cellulose thickener.94. The method of claim 91 , further ...

SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents. 185.-. (canceled)87. The method of claim 86 , wherein the contacting is by spraying the composition comprising the compound onto the animal carcass.88. The method of claim 86 , wherein the contacting is by dipping the animal carcass into the composition comprising the compound.89. The method of claim 86 , further comprising:rinsing the animal carcass with water.90. The method of claim 86 , wherein the composition is a spray claim 86 , a gel claim 86 , a liquid claim 86 , a foam claim 86 , an aerosol claim 86 , a gas claim 86 , a wax claim 86 , a solid claim 86 , or a powder.91. The method of claim 86 , wherein the contacting occurs for at least about 5 seconds.92. The method of claim 86 , wherein the microorganism is a bacteria.93Salmonella typhimurium, Salmonella javiana, Campylobacter jejuni, Listeria monocytogenesEscherichia coli.. The method of claim 92 , wherein the bacteria is claim 92 , or94. The method of claim 92 , wherein the animal carcass is a poultry carcass.96. The antimicrobial filter of claim 95 , wherein the filter is an air filter.97. The antimicrobial filter of claim 95 , wherein the filter is a water filter.98. The antimicrobial filter of claim 95 , wherein the sulfoperoxycarboxylic acid is present at an effective antimicrobial amount.100. The method of claim 99 , wherein the filter is an air filter.101. The method of claim 99 , wherein the filter is a water filter.102. The method of claim 99 , wherein the microorganism is a fungi claim 99 , a ...

REDUCED NEGATIVE ZETA POTENTIAL SANITIZATION METHOD AND SYSTEM

Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator. 1. A method of treating a food product preparation surface or packaging surface to reduce microbial content , comprising:contacting the food product preparation surface or packaging surface with a chlorinated nanobubble solution, wherein the chlorinated nanobubble solution comprises electrolyzed water, and wherein the microbial content of the food product is reduced by at least about 0.3 log CFU/g.2. The method of claim 1 , wherein the electrolyzed water has an enhanced concentration of low zeta potential crystal and is generated by passing source water through a low zeta potential crystal generator and changing the crystalline structure of minerals in the source water.3. The method of claim 1 , wherein the chlorinated nanobubble solution comprises nanobubbles having a diameter of less than 200 nm.4. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of less than or equal to 300 ppm.5. The method of claim 1 , wherein the chlorinated nanobubble solution has a pH of between 5 and 7.6. The method of claim 1 , wherein the food product preparation or packaging surface is used to prepare or ...

SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents. 185-. (canceled)87: The method of wherein said contacting is by spraying said compounds into said container.88: The method of wherein said contacting is by dipping said container into a solution comprising said compound.89: The method of wherein said contacting is by filling the device with a solution comprising said compound.90: The method of wherein said sanitizing includes reducing the population of fungal microorganism in said container.91Chaetomium.: The method of wherein said fungal microorganism is of the Genus92Arthrinium.: The method of wherein said fungal micrograms is for the genus93: The method of claim 86 , wherein the microorganism is bacteria.94Bacillus.: The method of claim 93 , wherein the microorganism is from the bacteria genus95: The method of claim 86 , wherein the reduction in population is by more than a 5 logreduction.96: The method of wherein the bottle is made of metal claim 86 , aluminum claim 86 , steel claim 86 , glass or plastic.98: The method of claim 97 , wherein malodorous compounds of nitrogen claim 97 , sulfurous or phosphorous are reduced to their odor free derivatives in said water.99: The method of claim 97 , wherein said water is from an industrial process stream.100: The method of claim 97 , wherein the water is from a food processing facility.101: The method of claim 97 , wherein the food processing facility is one or more of a milk line dairy claim 97 , a continuous brewing system claim 97 , and/or a pumpable food system. ...

CONTAINER CLOSURE DEVICE CAPABLE OF DISPENSING METERED AMOUNTS OF LIQUID

A closure device capable of dispensing a metered amount of liquid into a container during a closing action and capable of doing so for several successive closing actions. The closure device comprises a cap wall (3), a deformable reservoir (5) capable of being filled with a liquid and a rigid plate (4) with one or more perforations (6). Upon closure the deformable reservoir is compressed by being squeezed between the rigid plate and the cap wall. The invention further relates of use of such a closure device to prolong the open shelf-life of spoilage-sensitive contents held by a container. 25. A closure device according to claim 1 , wherein the maximum compression of the reservoir () is 1 to 35 volume percent and more preferably 10 to 15 volume percent.364. A closure device according to or claim 1 , wherein the average diameter of the perforations () in the rigid plate () is 0.05 to 15 mm and preferably 1 to 2 mm.464. A closure device according to any one of to claim 1 , wherein the number of perforations () in the rigid plate () is less than 10 and preferably less than 5.55. A closure device according to any one of to claim 1 , wherein the reservoir () comprises an absorbent material and preferably comprises a material with an open cell structure claim 1 , a sponge-like structure or low-density fibre structure or combinations thereof.65. A closure device according to any one of to claim 1 , wherein the elasticity of the reservoir () allows the reservoir to re-attain 50 to 80 percent of the difference between its maximally compressed volume and the uncompressed volume within 30 seconds and preferably within 5 seconds when not in place on the container.75. Container fitted with a closure device according to any one of to claim 1 , wherein the ratio of the volume of the uncompressed reservoir () to the volume of the container is 0.001:1 to 1:1 and preferably is 0.1:1 to 5:1.85. A closure device according to any one of to claim 1 , wherein the reservoir () is capable of ...

SULFOPEROXYCARBOXYLIC ACIDS, THEIR PREPARATION AND METHODS OF USE AS BLEACHING AND ANTIMICROBIAL AGENTS

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents. 185-. (canceled)87: A composition comprising a mixture of 2 or more of the sulfoperoxycarboxlic acids of .94: The mixture of comprising 2 or more sulfoperoxycarboxylic acids.95: The mixture of comprising 3 or more sulfoperoxycarboxylic acids.96: The mixture of comprising 4 sulfoperoxycarboxylic acids.97: A cleaning composition comprising one of more of the sulfoperoxycarboxlic acids of .98: A mixture of sulfoperoxycarboxylic acids made bySulfonating a fatty acid, and thereafterConverting said fatty acid to a peroxycarboxylic acid.99: A mixture of sulfoperoxycarboxylic acids made by converting a fatty acid to a percarboxylic acid and thereafter sulfonating said percarboxylic acid.100: The mixture of wherein said sulfonated fatty acid is 11-sulfoundecanoic acid claim 99 , 10 claim 99 ,11-disulfoundecanoic acid claim 99 , sulfonated oleic acid claim 99 , sulfonated linoleic acid claim 99 , sulfonated palmitoleic acid or sulfonated stearic acid.101: The mixture of wherein said sulfoperoxycarboxlic acid is formed by direct acid catalyzed equilibrium action of hydrogen peroxide.102: The mixture of wherein said resultant sulfonated percarboxylic acids are not sulfonated at the α position.103: The mixture of wherein the carbon on the carbon backbone of the percarboxylic acid chain that is directly connected to claim 98 , the carboxylic acid group is not sulfonated.106: A method of making a sulfoperoxycarboxlic acid comprising:(a) Sulfonating a fatty acid, and(b) ...

PAENIBACILLUS STRAINS AND COMPOSITIONS THEREOF THAT INHIBIT MICROORGANISMS

The disclosure relates to strains, compositions of the strains, anti-contaminant compositions, and methods of using the strains and compositions to inhibit growth of microorganisms, including pathogens causing spoilage of products, such as human food, pet food, and flowers. 1Paenibacillus polymyxa. An isolated strain ABP-166 , accession number B-50211.2. An isolated strain having all of the identifying characteristics of the strain of .3. A composition comprising a cell-free fermentation product of the strain of in an effective amount to achieve a desired effect claim 1 , wherein the desired effect is selected from the group consisting of: inhibit growth of microorganism claim 1 , reduce the incidence or extent of plant disease claim 1 , extend the longevity of a foodstuff claim 1 , and extend the longevity of flowers.4. The composition of further comprising a foodstuff.5. The composition of claim 4 , wherein the foodstuff is selected from the group consisting of: human food claim 4 , pet food claim 4 , plant food claim 4 , and feedstuff.6. The composition of claim 2 , further comprising an animal feed material claim 2 , wherein said animal feed material is selected from the group consisting of: corn claim 2 , dried grain claim 2 , alfalfa claim 2 , corn meal claim 2 , and mixtures thereof.7. A method of forming a direct-fed microbial comprising:{'i': 'Paenibacillus polymyxa', '(a) growing in a liquid nutrient broth strain ABP-166, accession number B-50211; and'}(b) separating the strain from the liquid nutrient broth.8. A method of producing an anti-contaminant composition comprising:{'i': 'Paenibacillus polymyxa', '(a) culturing strain ABP-166, on, or in any one or more substrates to produce a fermentate; and'}(b) separating and/or inactivating at least some viable cells.9. The method of claim 8 , wherein bacterial spores are separated from the fermentate and/or inactivated.10. The method of claim 8 , wherein the method comprises one or more separation and/or ...

DUAL CHANNEL CONNECTOR UNITS, DEVICES, METHODS, AND SYSTEMS INCLUDING THE SAME

Technologies for providing a gas inlet and gas outlet to a compartment are described. In embodiments, the technologies include a dual channel connector unit that includes an inlet passageway and an outlet passageway. In embodiments at least a portion of the outlet passageway is disposed radially around the inlet passageway. The connector unit is configured to install into a portion (e.g., wall, bottom, top, or lid) of a compartment. Systems and methods including such connector units are also described. 2. The connector unit of claim 1 , further comprising:a first inlet connector coupled to the first proximal end; anda second inlet connector coupled to the first distal end.3. The connector unit of claim 2 , further comprising an outlet connector configured to couple to the second proximal end.4. The connector unit of claim 1 , wherein the second distal end is located proximal to the first distal end.5. The connector unit of claim 2 , wherein the second inlet connector comprises said first distal end claim 2 , and the second distal end is located proximal to the first distal end.6. The connector unit of claim 1 , wherein said self drilling elements comprise teeth claim 1 , blades claim 1 , or a combination thereof.7. The connector unit of claim 1 , wherein said self drilling elements are integral with said end surface of the wall of the second body.8. The connector unit of claim 7 , wherein:the inward facing surface of the wall of the second body that defines at least a portion of the first passageway;when the fourth connector portion is inserted into the first passageway, a gap is present between the outer surface of the first body and the inward facing surface of the wall of said second body; andsaid gap defines at least a portion of the outlet passageway.9. The connector unit of claim 8 , further comprising at least one standoff element extending from the outer surface of the first body claim 8 , the at least one standoff element to maintain the gap between the ...

Method and system for use of hydrogen peroxide and ultraviolet light for egg disinfection and sanitization

In one aspect, the present invention relates to a method of disinfecting an eggshell surface. In various embodiments, the method may include wetting the eggshell surface with a disinfecting agent and exposing the eggshell surface to ultraviolet light after wetting with the disinfecting agent occurs. The combination of wetting the eggshell surface with the disinfecting agent and exposing the eggshell surface to ultraviolet light reduces a number of microbes on the eggshell surface.

Shell Egg Pasteurizer with Automated Clean-in-Place System

An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath.

Method of Reducing E. coli or Salmonella Contamination of Agricultural Products

The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat or infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce or contamination in an agricultural product are also provided. 110.-. (canceled)11E. coli, SalmonellaListeria monocytogenesLactobacillus bulgaricus. A method of treating vegetable juice potentially contaminated with , or , comprising treating the vegetable juice with a composition comprising Lactobacilli and a plant-based growth medium , wherein the Lactobacilli is strain GLB 44 , deposited at the National Bank for Industrial Microorganisms and Cell Cultures , Sofia , Bulgaria , under Accession Number 8814.12. The method of claim 11 , wherein the composition contains no animal products.1315.-. (canceled)16. The composition of claim 11 , wherein the Lactobacilli is combined with or applied to the vegetable juice in the form of a powder.17. The method of claim 11 , wherein the Lactobacilli is combined with or applied to the vegetable juice in the form of a solution or suspension.18. (canceled)19. The method of claim 11 , wherein the vegetable juice is carrot juice.20E. coli Salmonella, Listeria monocytogenesLactobacillus bulgaricus. A method of reducing contamination of a vegetable juice claim 11 , comprising combining with or applying to the vegetable juice a composition comprising lyophilized Lactobacilli claim 11 , wherein the composition is substantially free of animal products claim 11 , and wherein the Lactobacilli is strain GLB 44 deposited at the National Bank for Industrial Microorganisms and Cell Cultures claim 11 , Sofia claim 11 , Bulgaria claim 11 , ...

Method of Reducing E. coli or Salmonella Contamination of Agricultural Products

The present invention relates to a composition comprising lyophilized and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a and a plant medium composition. Methods of using the and plant-based food composition to treat or infection in an animal in need thereof and methods of using the and plant-based food composition to reduce or contamination in an agricultural product are also provided. 1LactobacilliLactobacilliLactobacillus bulgaricus. A composition comprising from 0.5×10to 5×10CFU/mL lyophilized and a plant-based food , wherein the plant-based food is a vegetable juice , wherein the composition is substantially free of animal products , wherein the is strain GLB 44 , deposited at the National Bank for Industrial Microorganisms and Cell Cultures , Sofia , Bulgaria , under Accession Number 8814 , and wherein the composition is stored at a temperature between 4° C. and 37° C.2. The composition of containing no animal products.34.-. (canceled)5Lactobacilli. The composition of claim 1 , wherein the is added to the vegetable juice during culturing.67.-. (canceled)84Lactobacilli. The composition of claim claim 1 , wherein the is added in the form of a powder.94Lactobacilli. The composition of claim claim 1 , wherein the is added in the form of a solution or suspension.10. The composition of claim 1 , wherein the vegetable juice is juice from carrot or spinach.1128.-. (canceled)294Lactobacilli. The composition of claim claim 1 , wherein the vegetable juice was contaminated with a pathogen before it is the lyophilized are added to the vegetable juice.30Escherichia coli, Salmonella typhimuriumListeria monocytogenes.. The composition of claim 29 , wherein the pathogen is selected from the group consisting of claim 29 , and 1. Field of the InventionThe present invention relates to a composition comprising lyophilized and a plant-based food, ...

Compositions of Food Grade Coatings to Control Pest Infestations and Methods of Applications

The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pests and pest infestations and reproduction on and/or in food. The invention further provides novel food containers and methods of applying coating compositions, including those of the invention, to foods and to food containers used to store, age, and/or cure the foods.

ANTI-OXIDANT COMPOSITION

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus or of the genus 15-. (canceled)6Matricaria.. A foodstuff according to claim 18 , wherein extract (b) if from a plant of the genus7Matricaria recurtita.. A foodstuff according to claim 18 , wherein extract (b) is from a plant of the species8. (canceled)9Cynara. A foodstuff according to claim 18 , wherein the composition comprises (c) an extract obtained from a plant of the family.10CynaraCynara scolymusCynara cardunculus.. A foodstuff according to wherein the plant of the family is selected from and11CynaraCynara scolymus.. A foodstuff according to wherein the plant of the family is1213-. (canceled)14. A foodstuff according to claim 18 , wherein the extract of (a) contains apigenin-7-O-glucoside in an amount of at least 0.1% (by weight claim 18 , based on the weight of the extract of (a)).1516-. (canceled)17. A foodstuff according to wherein the antioxidant composition inhibits the formation of 2 claim 18 ,4-heptadienal and/or 2 claim 18 ,4-decadienal.18. A foodstuff comprising an anti-oxidant composition claim 18 , wherein: (a) a rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and', {'i': Matricaria', 'Chamaemelum, '(b) extract obtained from a plant of the genus or of the genus ; and'}], 'the antioxidant composition comprisesthe composition comprises a weight ratio of the extract in (a) to the extract in (b) of from 30:1 to 1:20.19. A foodstuff according to wherein the foodstuff is selected from mayonnaise claim 18 , salad dressings claim 18 , oil-in-water emulsions claim 18 , margarines claim 18 , low fat ...

MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS

A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95. 1. A method of reducing a pathogenic microorganism population in a powdered nutritional food composition comprising a fat , a protein , and a carbohydrate , the method comprising the steps of:a) forming an emulsion of the powdered nutritional food composition; andb) extruding the emulsified powdered nutritional food composition in an extruder at a temperature of less than about 100° C., whereby there is at least about a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition, and wherein the extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95.2. The method of claim 1 , wherein the emulsion is formed within the extruder.3. The method of claim 1 , wherein the powdered nutritional food composition comprises at least about 20% fat.4Listeria monocytogenes, E. coli, Salmonella Enteritidis, Cronobacter sakazakii. The method of claim 1 , wherein the pathogenic microorganism population comprises microorganisms selected from the group consisting of claim 1 , Enterbacteriacea claim 1 , and combinations thereof.5Listeria monocytogenes.. The method of claim 4 , wherein the pathogenic microorganism population comprises6. The method of claim 5 , wherein there is at least about a 5.5 log reduction in the pathogenic microorganism ...

FAST HOME CURING DEVICE

A fast home curing device comprises a top cover, a body and a power module. A pressure sensor, an electromagnetic valve, an air pump, a controller and a power module are disposed inside the chamber. The top cover and the body form a sealed space when combined. An electromagnetic valve air inlet is connected with a ventilating hole located on the outer surface of the top cover, an electromagnetic valve air outlet is connected with a venting tube disposed on a bottom of the top cover. An air pump air inlet is connected with a suction hole located on the bottom of the top cover, an air pump air outlet is connected with the ventilating hole. A pressure sensor output is coupled with a controller input. An air pump input and an electromagnetic valve input are coupled with a controller output respectively. 1. A fast home curing device comprising:a top cover, a chamber is formed inside the top cover, wherein a pressure sensor, an electromagnetic valve, an air pump, a controller and a power module are disposed inside the chamber;a body, wherein the top cover and the body form a sealed space when combined; anda power module for providing power,wherein an electromagnetic valve an inlet of the electromagnetic valve is connected with a ventilating hole located on the outer surface of the top cover, an electromagnetic valve air outlet of the electromagnetic valve is connected with a venting tube disposed on a bottom of the top cover,wherein an air pump air inlet of the air pump is connected with a suction hole located on the bottom of the top cover, an air pump air outlet of the air pump is connected with the ventilating hole,wherein a pressure sensor output of the pressure sensor is coupled with a controller input;wherein an air pump input of the air pump and an electromagnetic valve input of the electromagnetic valve are coupled with a controller output respectively.2. The fast home curing device as claimed in claim 1 , further comprising a rubber ring disposed at a location ...

Natamycin dosage form, method for preparing same and use thereof

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

Method of extending shelf life of egg products via high pressure treatment

Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

Egg Products

Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

Process

Method of obtaining composition with dried bacteria, and composition application

FIELD: medicine. ^ SUBSTANCE: method of obtaining composition including dried bacteria involves cultivation of one or more live bacteria types; mixing cultivated bacterium with one or more carriers; bacteria processing by impulse electromagnetic fields of 2 mV/cm at 50 Hz and 55 V; incubation of culture-carrier mix for at least 6 hours; and bacteria drying to reduce humidity level approximately to 1 to 6 wt %. Obtained composition can be applied for coating of seeds of other reproductive plant material, adding to plant growing medium, for sewage and/or chemical and biological waste treatment, contaminated soil treatment, for introduction of acceptable microbes to food and/or animal forage, for milk bacteria supply in medical purposes. ^ EFFECT: combination of mixing cultivated bacterium with one or more carriers and microbe processing in the composition enhances original survival rate and composition storage life. ^ 22 cl, 3 dwg, 11 tbl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 370 525 (13) C2 (51) МПК C12N 1/04 (2006.01) C12N 11/14 (2006.01) C12N 13/00 (2006.01) A23B 9/28 (2006.01) C02F 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006138233/13, 30.03.2005 (24) Дата начала отсчета срока действия патента: 30.03.2005 (72) Автор(ы): ПЕДЕРСЕН Ханс Христиан (DK), ВЕИЕРГАНГ Инге (DK) (43) Дата публикации заявки: 10.05.2008 C 2 2 3 7 0 5 2 5 (56) Список документов, цитированных в отчете о поиске: WO 0115774, 08.03.2001. WO 9208355, 29.05.1992. RU 2131848 C1, 20.06.1999. МАКУЕВ A.M. и др. Влияние сверхвысокочастотного электромагнитного поля на жизнедеятельность микроорганизмов виноградного сусла и вина. Сборник Биохимия отдельных типов вин, вып.4. Махачкала: 1982, с.36-37. C 2 R U 2 3 7 0 5 2 5 (45) Опубликовано: 20.10.2009 Бюл. № 29 (85) Дата перевода заявки PCT на национальную фазу: 31.10.2006 (86) Заявка PCT: IB 2005/001042 (30.03.2005) (87) Публикация PCT: WO 2005/ ...

封入化抗菌材料

egg coating apparatus

An objective of the present invention is to provide an egg coating apparatus, in which oil is applied to an outer surface of an egg transferred by a transfer conveyor, the egg is coated with the oil in such a way that the oil is spread onto the whole egg, and an oil pump is controlled according to the presence or absence of an egg so as to finely adjust an amount of oil supply, so an amount of oil consumption may be remarkably reduced. The above-mentioned present invention comprises: a body supported by the ground; the transfer conveyor installed on the body and driven by a motor to allow the eggs to be transferred; and an egg coating part disposed adjacent to an upper portion of the transfer conveyor, applying the oil to the surface of the eggs transferred by the transfer conveyor, and uniformly spreading the applied oil to the whole surface of the eggs, thereby forming a coated layer.

Diract cookig and fumigating type roaster capable of continuous production

The present invention relates to a direct heat fumigation continuous type grilling machine which installs far-infrared heater rods in an oven tunnel furnace which a plurality of oven furnaces are arranged in series and a chain conveyor for cooking object transfer is installed by forming the far-infrared heater rods in a bunch, and a zone using the bunches, by installing a temperature detector by zone, and by managing heat by zone and bunch by connecting power supply lines with the bunch unit far-infrared heater rods in parallel with each other, by preparing a heater status check unit for simultaneously checking a failure of the far-infrared heater rods according to conduction of the each heater rod, according to a request by a worker and by preparing a charcoal fumigation heat generator which is connected to the oven tunnel furnace through a fumigation heat supply pipe. The charcoal fumigation heat generator delivers charcoal fumigation heat, which prevents charcoal grime and charcoal splatter, from the charcoal container which comprises the charcoal fumigation heat generator to the oven tunnel furnace through the fumigation heat supply pipe by including a charcoal fuel supply unit (32) and a charcoal container and forming a transfer screw (44) and a heater (45), which is operated to remove moisture within charcoal pores of the charcoal fuel, to surround a charcoal fuel transfer pipe (42) which is connected to a charcoal fuel supply hopper (40) and the charcoal container of the charcoal fuel supply unit.

Ways of packaging and, for the sake of sustainability, heat treatment of a food product

Effluent treatment

A kind of heavy metal free lime-preserved egg and its production technology

本发明提供了一种无重金属皮蛋及其生产工艺，该生产工艺包括以下步骤：(1)配制料液；(2)腌制皮蛋；(3)出池，清洗；(4)蒸煮，晾晒；(5)装袋，抽真空，抽检；(6)杀菌，二次晾晒，获得成品。本发明改变传统生产工艺，皮蛋生产过程中不添加铅和铜离子等重金属，还消费者以健康食品，从而使人们放心食品自己喜爱的美食，消除人们食用皮蛋时对重金属超标的恐惧。

Treat materials.

Enzymatic treatment of egg

Salmonella dublin phage D1-2 and application thereof in liquid egg samples

本发明公开了一种都柏林沙门氏菌噬菌体D1‑2及其在液蛋样品中的应用，该噬菌体为宽谱型且能够裂解沙门氏菌及其耐药菌株，经鉴定为有尾噬菌体目肌尾噬菌体科，噬菌体D1‑2在pH 3‑12，温度30‑60℃之间效价稳定。利用本发明提供的噬菌体可以有效控制液蛋样品中的耐药性肠炎沙门氏菌和鼠伤寒沙门氏菌，与抗生素和化学防腐剂相比较，具有特异性高、无残留和安全的特点。

Egg flavouring process

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components.

Soft-yolk marinated eggs and preparation method thereof

本发明公开了一种溏心卤蛋及其制备方法，首先将无菌鸡蛋清洗后注射料液进行预腌制，其次将鸡蛋完全浸没到87℃‑93℃的水中，煮制7‑9min，将煮制后的鸡蛋在冷水中冷却10‑15min后，脱壳并进行卤制，最后将溏心卤蛋进行塑封包装，巴士杀菌后即得到一种4个月常温保质期的风味溏心卤蛋。本发明采用的方法加工效率、产品得率高，所得到产品蛋白表面光滑，脱壳率高，凝固形态完整，富有弹性，蛋黄呈半流动胶体状态，颜色鲜亮，无蛋黄黑圈，口感细腻柔软，香气浓郁。

COMPOSITION

1. Антиоксидантная композиция, включающая(a) экстракт, полученный из растения, где растением является розмарин,(b) экстракт, полученный из растения родаили рода.2. Композиция по п.1, где экстракт (b) получен из растения рода.3. Композиция по п.1, где экстракт (b) получен из растения вида.4. Композиция по пп.1, 2 или 3, дополнительно включающая включает (c) экстракт, полученный из растения семейства.5. Композиция по п.4, где растение семействавыбирается изи.6. Композиция по п.5, где растением семействаявляется.7. Композиция по любому из пп.1-3, где экстракт, полученный из розмарина, содержит фенольные дитерпены в количестве по меньшей мере 1 вес.% от веса экстракта, полученого из розмарина.8. Композиция по любому из пп.1-3, где экстракт, полученный из розмарина, содержит карнозоловую кислоту в количестве по меньшей мере 1 вес.% от веса экстракта, полученого из розмарина.9. Композиция по любому из пп.1-3, где экстракт, полученный из растения родаили рода, содержит апигенин-7-O-глюкозид в количестве по меньшей мере 0,1 вес.% от веса экстракта, полученного из растения родаили рода.10. Композиция по любому из пп.1-3, где соотношение(a) экстракта, полученного из розмарина,к(b) экстракту, полученному из растения родаили рода,составляет от 30:1 до 1:20.11. Композиция по любому из пп.1-3, где (a) экстракт, полученный из розмарина, и (b) экстракт, полученный из растенияили,представлены в количествах для обеспечения синергического антиоксидантного эффекта.12. Композиция по любому из пп.1-3, где при применении антиоксидант ингибирует образование 2,4-гептадиеналя и/или 2,4-декадиеналя.13. Продукт питания, включающий антиоксидантную композицию по любому из предыдущих пунктов.14. Про РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2012 119 805 A (51) МПК A23B 5/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2012119805/13, 13.10.2010 (71) Заявитель(и): ДАНИСКО А/С (DK) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ...

Sulfoperoxycarboxylic acids, methods for their production and use as bleaches and fungicides.

Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids

The present invention relates to novel combined laundry detergent, bleach, and antimicrobial composition incorporating novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds used in compositions of the invention are storage stable, water soluble and have low to no odor. Compositions of the invention may be in the form of a liquid, a solid, or a gel. The sulfoperoxycarboxylic compounds useful in preparing compositions of the present invention can be formed from non-petroleum based renewable materials.

Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents

The present invention relates to novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds of the invention are storage stable, water soluble and have low to no odor. Further, the compounds of the present invention can be formed from non-petroleum based renewable materials. The compounds of the present invention can be used as antimicrobials, and bleaching agents. The compounds of the present invention are also suitable for use as coupling agents.

Composition comprising a bacteriocin and an extract from a plant of the labiatae family

Composition comprising a bacteriocin and an extract from a plant of the labiatae family

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

COMPOSITION CONTAINING A BACTERIOCIN AND AN EXTRACT FROM A PLANT OF THE LIP FLOWER FAMILY

Composition comprising a bacteriocin and an extract from a plant of the labiatae family

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0wt.%, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075wt.% based on the composition and carvone in an amount of less than 15wt.% based on the composition.

Composition comprising a bacteriocin and an extract from a plant of the Labiatae family

Una composición que comprende (a) nisina; y (b) un extracto obtenido o que se puede obtener de una planta de la familia Labiatae, en donde (a) y (b) son diferentes en donde la composición contiene diterpenos fenólicos en una cantidad mayor que 1,0% en peso basado en la composición, y en donde la composición comprende carvacrol en una cantidad menor que 0,075% en peso basado en la composición, carvona en una cantidad menor que 0,075% en peso basado en la composición, y timol en una cantidad menor que 0,075% en peso basado en la composición. A composition comprising (a) nisin; and (b) an extract obtained or obtainable from a plant of the Labiatae family, where (a) and (b) are different where the composition contains phenolic diterpenes in an amount greater than 1.0% by weight based in the composition, and wherein the composition comprises carvacrol in an amount less than 0.075% by weight based on the composition, carvone in an amount less than 0.075% by weight based on the composition, and thymol in an amount less than 0.075% in weight based on the composition.

Microcapsules

The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates also to novel methods for preparing the microcapsules according to the invention, as well as to the use of the microcapsules of the present invention. A microcapsule of the present invention comprises a solidified hydrophobic shell matrix, an encapsulated aqueous bead or beads which is/are encapsulated in or by the solidified hydrophobic shell matrix, and an active ingredient or active ingredients dissolved or incorporated in the encapsulated aqueous bead or beads.

Compositions containing extracts from bacteriocin and Lamiaceae plants

Encapsulated antimicrobial material

The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.

Encapsulated antimicrobial material

The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.

Encapsulated antimicrobial material

本发明提供了一种包封形式的抗微生物物质，其包括(i)包括抗微生物物质的芯核，以及(ii)包封材料形成的壳，其中的包封材料对于抗微生物物质而言是不可渗透的。本发明还提供了一种将抗微生物物质导入到食品中的方法，其包括：(i)提供一种包封形式的抗微生物物质，其包括抗微生物物质形成的芯核和包封材料形成的壳，(ii)将包封的抗微生物物质导入到食品之中或之上。

Microcapsules

The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates also to novel methods for preparing the microcapsules according to the invention, as well as to the use of the microcapsules of the present invention. A microcapsule of the present invention comprises a solidified hydrophobic shell matrix, an encapsulated aqueous bead or beads which is/are encapsulated in or by the solidified hydrophobic shell matrix, and an active ingredient or active ingredients dissolved or incorporated in the encapsulated aqueous bead or beads.

Encapsulated antimicrobial material

The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.

Microcapsules

The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates also to novel methods for preparing the microcapsules according to the invention, as well as to the use of the microcapsules of the present invention. A microcapsule of the present invention comprises a solidified hydrophobic shell matrix, an encapsulated aqueous bead or beads which is/are encapsulated in or by the solidified hydrophobic shell matrix, and an active ingredient or active ingredients dissolved or incorporated in the encapsulated aqueous bead or beads.

ANTIMICROBIAL MATERIAL ENCAPSULATED

Material antimicrobiano en una forma encapsulada, que comprende: i) un núcleo que comprende un material antimicrobiano, y ii) una envoltura de material encapsulante, siendo la envoltura de material encapsulante impermeable al material antimicrobiano. Un proceso para introducir un material antimicrobiano en un material alimenticio, que comprende: i) proveer el material antimicrobiano en una forma encapsulada que comprende un núcleo de material antimicrobiano y una envoltura de material encapsulante, y ii) introducir material antimicrobiano encapsulado dentro o sobre el material alimenticio. El material antimicrobiano se selecciona, por lo menos de: natamicina, nisina, bactericinas derivadas de: Strertococcus, Lactococcus, pediococcus, Lactobacillus, carnobacterium, Leuconostoc y Enterococcus. Antimicrobial material in an encapsulated form, comprising: i) a core comprising an antimicrobial material, and ii) a wrapping of encapsulating material, the wrapping of encapsulating material being impervious to the antimicrobial material. A process for introducing an antimicrobial material into a food material, comprising: i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and a wrapping of encapsulating material, and ii) introducing encapsulated antimicrobial material into or on the food material The antimicrobial material is selected, at least from: natamycin, nisin, bactericins derived from: Strertococcus, Lactococcus, pediococcus, Lactobacillus, carnobacterium, Leuconostoc and Enterococcus.

COMPOSITION THAT INCLUDES A BACTERIOCINE AND AN EXTRACT OBTAINED FROM A LABIATAE FAMILY PLANT

La presente presenta una composición que comprende (a) un material antimicrobiano; y (b) un extracto obtenido de o que puede obtenerse de una planta de la familia Labiatae, en la cual (a) y (b) son diferentes; donde la composición contiene diterpenos fenólicos en una proporción mayor que 1,0% en peso, en base a la composición, y en la cual cuando el material antimicrobiano consiste en nisina, la composición comprende carvacrol en una proporción menor que 0,075% en peso, en base a la composición y carvona en una proporción menor que 15% en peso en base a la composición. The present presents a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, in which (a) and (b) are different; where the composition contains phenolic diterpenes in a proportion greater than 1.0% by weight, based on the composition, and in which when the antimicrobial material consists of nisin, the composition comprises carvacrol in a proportion less than 0.075% by weight, based on the composition and carvone in a proportion less than 15% by weight based on the composition.

Composition comprising a bacteriocin and an extract from a plant of the Labiatae family

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

Coated aqueous beads

Microcapsules comprise an aqueous bead or beads, containing the active ingredient encapsulated in a hydrophobic shell matrix. The capsules contain pizza or coffee flavour, nisin, sodium chloride, sorbic acid, calcium propionate or propionic acid as the achieve ingredient. The hydrophobic shell is a vegetable triglyceride. The coated beads are made by coacervation or sintering.

Liquid food sterilizing and disinfecting method and apparatus thereof

本发明涉及一种液态食品杀菌消毒方法，采用触媒式反应对混在液态食品中的细菌瞬间进行消杀；所采用的触媒剂是生物杀菌剂，所述生物杀菌剂为抗菌肽、溶菌酶、溶葡萄球菌酶中的一种或者它们的组合，使用抗菌肽的温度控制在摄氏—80度到120度之间，pH值4‑9之间；使用溶菌酶和溶葡萄球菌酶时的温度控制在摄氏2‑50度之间，pH值控制在5‑7之间。本发明还包括一种液态食品杀菌消毒装置，所述液态食品杀菌消毒装置采用反应器，所述反应器为管式反应器或者桶式反应器，反应器内设置有栅格或者喷头。本发明结构简洁，方便实用，可以对液态食品进行连续有效地杀菌消毒。

Microcapsules

本发明涉及微胶囊，尤其涉及包封着、或者通过疏水性壳骨架包封着含活性成分的珠粒的微胶囊。本发明还涉及制备本发明微胶囊的新方法，以及本发明微胶囊的用途。本发明的微胶囊含有固化的疏水性壳骨架、被包封在疏水性壳骨架中的或者由疏水性壳骨架包封的含水液珠，以及溶解或混入在包封含水液珠中的活性成分。

Encapsulated antimicrobial material

The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.

Encapsulated antimicrobial material

本发明提供了一种包封形式的抗微生物物质，其包括(i)包括抗微生物物质的芯核，以及(ii)包封材料形成的壳，其中的包封材料对于抗微生物物质而言是不可渗透的。本发明还提供了一种将抗微生物物质导入到食品中的方法，其包括：(i)提供一种包封形式的抗微生物物质，其包括抗微生物物质形成的芯核和包封材料形成的壳，(ii)将包封的抗微生物物质导入到食品之中或之上。

Microcapsules method for preparing same and use thereof