СПОСОБЫ И КОМПОЗИЦИИ, ПОДХОДЯЩИЕ ДЛЯ СОХРАНЕНИЯ СВЕЖЕСТИ ПИЩЕВЫХ ПРОДУКТОВ ТИПА МЯСНОГО ХЛЕБА

Группа изобретений относится к пищевой промышленности, а именно к способу поддержания свежести эмульгированных пищевых продуктов типа мясного хлеба, в соусе или желе в течение длительного периода времени. Способ предусматривает помещение эмульгированного пищевого продукта типа мясного хлеба и соуса или желе в контейнер, в котором отверстие для контейнера находится на противоположной от соуса или желе стороне, при этом количество соуса или желе составляет от 20 до 40 мас. % от эмульгированного пищевого продукта типа мясного хлеба. Соус или желе помимо воды содержит каппа-каррагинан, камедь бобов рожкового дерева и гуаровую камедь, а желе также содержит хлорид калия. При извлечении пищевых продуктов типа мясного хлеба из контейнера соус или желе покрывают наружные поверхности пищевых продуктов типа мясного хлеба, не стекают с них, не высыхают и поддерживают свежесть в течение, по меньшей мере, 3 часов. 2 н. и 4 з.п. ф-лы, 5 табл., 6 пр., 1 ил.

КОМПОЗИЦИЯ И СПОСОБЫ БОРЬБЫ С РАЗРАСТАНИЕМ ПАТОГЕНОВ И МИКРООРГАНИЗМОВ, ВЫЗЫВАЮЩИХ ПОРЧУ, В СИСТЕМАХ С ВЫСОКОЙ ВЛАЖНОСТЬЮ И НИЗКИМ СОДЕРЖАНИЕМ СОЛЕЙ НАТРИЯ

Группа изобретений относится к пищевой, кормовой отраслям. Обеспечивают пищевой или кормовой продукт, имеющий содержание влаги от 65 до 80 мас.%, значение рН от 5,5 до 8,5 и содержание соли менее 2,0 мас.%. Осуществляют взаимодействие пищевого или кормового продукта с противомикробной композицией, содержащей уксусную кислоту или ее соль в концентрации по меньшей мере 0,275 мас.% и низин в диапазоне от 1 до 50 м.д., для борьбы с ростом патогенов и микроорганизмов, вызывающих порчу. Патогены представляют собой виды Listeria, Clostridia, Lactobacilli, Leuconostoc, Pseudomonas и Brochothrix. Противомикробная система, содержащая пищевой или кормовой продукт, имеет следующие характеристики: содержание влаги от 65 мас.% до 80 мас.%, значение рН от 5,5 до 8,5 и содержание соли менее 2,0 мас.%. Система включает уксусную кислоту или ее соль в концентрации по меньшей мере 0,275 мас.% и низин в диапазоне от 1 до 50 м.д. для борьбы с ростом микроорганизмов в пищевом или кормовом продукте при указанных ...

СПОСОБ СОХРАНЕНИЯ ВЛАГИ В ПРИГОТОВЛЕННОЙ ПИЩЕ С ПОМОЩЬЮ ПЕПТИДА

Изобретение относится к способу сохранения влаги в приготовленной пище с помощью пептида. В неприготовленную пищу вводят добавки, выбранные из группы, состоящей из (а) пептидной смеси, произведенной из протеиновой смеси и (b) пептидной смеси из пептидной смеси (а), смешанной с протеиновой смесью. При этом (а) пептидная смесь выбрана из группы, состоящей из (1) жидкого кислотного раствора протеина с pH 3,5 или менее, (2) сухой протеиновой смеси, полученной высушиванием кислотного раствора (1) или смеси (1) и (2). В качестве протеиновой смеси в составе пептидной смеси (b) используют (4) жидкий кислотный раствор протеиновой смеси или (5) сухую протеиновую смесь, полученную высушиванием кислотного раствора (4) или смеси (4) и (5). Сухая протеиновая смесь и жидкий кислотный раствор протеина содержат миофибриллярные и саркоплазматические протеины, которые, в свою очередь, получают из животной мышечной ткани. Указанные добавки вводят путем нанесения на, по крайней мере, одну поверхность указанной ...

КОМПОЗИЦИЯ ДЛЯ УДАЛЕНИЯ ХИМИЧЕСКИХ И МИКРОБИОЛОГИЧЕСКИХ ЗАГРЯЗНЕНИЙ С ПОВЕРХНОСТИ ПИЩЕВЫХ ПРОДУКТОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ

Изобретение касается композиции, пригодной для очистки пищевых продуктов животного и растительного происхождения, в частности для удаления микробных загрязнений и антисанитарных веществ с поверхности свежей рыбы, свинины, яиц, фруктов, овощей и др. В композицию входит сульфат натрия, суспендирующий агент, карбоксиметилцеллюлоза, пропиленгликоль, по меньшей мере одно поверхностно-активное вещество, по меньшей мере один секвестрант, противообезвоживающее вещество, буферный агент и эмульгатор. В композиции полностью отсутствуют дезинфицирующие и противобактериальные вещества. При этом ее использование дает прекрасные результаты в плане устранения бактериальных и химических загрязнений одновременно. Композиция не изменяет текстуру продукта и не ухудшает его качество. 7 з.п. ф-лы, 10 табл.

МНОГОСЛОЙНАЯ ОБОЛОЧКА ДЛЯ КОПЧЕНИЯ И ХРАНЕНИЯ ПИЩЕВЫХ ПРОДУКТОВ И ИЗГОТОВЛЕННЫЙ В НЕЙ КОПЧЕНЫЙ ПИЩЕВОЙ ПРОДУКТ

Изобретение предназначено для использования в пищевой промышленности, а именно вкачестве оболочки для копчения и хранения пищевых продуктов, таких как колбаса, сосиски, ветчина или плавленый сыр. Оболочка представляет собой многослойную пленку, имеющую по меньшей мере один термопластичный полиамидсодержащий слой и по меньшей мере один адгезивный слой, содержащий функционализированный преимущественно углеводородный (со)полимер. Каждый из полиамидсодержащих слоев выполнен из состава, содержащего: а) от 5 до 95% по меньшей мере одного (со)полиамида и b) от 95 до 5% по меньшей мере одного компонента, выбранного из списка, включающего водонерастворимые высокопроницаемые к парам воды термопластичные (со)полимеры и водорастворимые (со)полимеры. Оболочка хорошо пропускает влагу в условиях горячего копчения, но удерживает ее внутри себя при относительно низких температурах, обычно от 6°C и ниже, что позволяет эффективно коптить упакованное в оболочку пищевое изделие и хранить его с превосходным ...

Средство антимикробной защиты мясной продукции

Изобретение относится к пищевой, преимущественно к мясной промышленности, а именно к обработке сосисок, колбас и мясной деликатесной продукции составами, предохраняющими от порчи и потерь, вызванных патогенными микроорганизмами, и увеличивающими срок хранения продукции при неизменных показателях качества. Средство предназначено для поверхностной обработки готовой мясной продукции и представляет смесь, содержащую сорбат калия, лактат натрия, ацетат натрия или диацетат натрия, глицерин пищевой. Для практического применения сухая смесь гидратируется. Обеспечивается повышение безопасности средства и обработанной им продукции для здоровья человека, расширение круга потребителей за счет устранения противопоказаний при употреблении продукции, прошедшей антимикробную обработку при одновременном упрощении антимикробной обработки с его помощью. 1 з.п. ф-лы, 1 табл., 4 пр.

ТИКСОТРОПНАЯ АНТИМИКРОБНАЯ КОМПОЗИЦИЯ

Группа изобретений относится к биотехнологии. Предложены тиксотропная антимикробная композиция, включающая тиксотропное средство и антимикробное средство, способ санитарной обработки пищевых продуктов или поверхностей оборудования во время сбора и обработки пищевого продукта, включающий их контакт с тиксотропной антимикробной композицией, и применение тиксотропной антимикробной композиции для санитарной обработки пищевого продукта или поверхности оборудования, использованной во время сбора и обработки пищевого продукта. Изобретения обеспечивают увеличение прилипания и времени контакта антимикробного средства с поверхностью обрабатываемого пищевого продукта, улучшая пищевую безопасность целевого продукта в течение длительного времени. 3 н. и 12 з.п. ф-лы, 7 табл., 3 пр.

ЗАМЕДЛЕНИЕ ОКИСЛЕНИЯ В ПИЩЕВЫХ СИСТЕМАХ С ИСПОЛЬЗОВАНИЕМ ЛИПИДОРАСТВОРИМЫХ КАТЕХИНОВ ЧАЯ

ИНЖЕКЦИОННОЕ УСТРОЙСТВО БЕЗ ИСПОЛЬЗОВАНИЯ ИНЖЕКЦИОННЫХ ИГЛ И СПОСОБ ИНЖЕКЦИИ

... 1. Устройство для инжекции жидкости в продукт, отличающееся тем, что оно содержит инжекционный компонент, состоящий из впускной и выпускной части; несколько источников жидкости, гидравлически соединенных с впускной частью инжекционного компонента; и челночный механизм, предназначенный для перемещения продукта относительно выпускной части инжекционного компонента. 2. Устройство по п.1, отличающееся тем, что выпускная часть инжекционного компонента содержит, по меньшей мере, одну форсунку с отверстием. 3. Устройство по п.1, отличающееся тем, что инжекционный компонент дополнительно содержит фильтрующий элемент, съемно размещаемый между впускной и выпускной частями. 4. Устройство по п.1, отличающееся тем, что челночный механизм состоит из блока двухтактного привода, в состав которого входят: первый привод и первый стол привода, оперативно соединяемый с первым приводом для перемещения вдоль первой оси; а также второй привод и второй стол привода, оперативно соединяемый с первым столом привода ...

СПОСОБ УМЕНЬШЕНИЯ ОБРАЗОВАНИЯ АКРИЛАМИДА В ПОДВЕРГНУТЫХ ТЕПЛОВОЙ ОБРАБОТКЕ ПИЩЕВЫХ ПРОДУКТАХ

... 1. Способ снижения уровня содержания акриламида в куске картофеля, включающий стадии, на которых: ! а) дегидратируют кусок не размятого пищевого продукта растительного происхождения с естественной концентрацией аспарагина таким образом, что после регидратации упомянутый кусок пищевого продукта содержит примерно на 50% меньше аспарагина, чем упомянутый кусок пищевого продукта до дегидратации, ! б) регидратируют упомянутый кусок пищевого продукта в восстанавливающем влагосодержание растворе с целью получения куска регидратированного картофеля, и ! в) подвергают тепловой обработке упомянутый кусок регидратированного картофеля. ! 2. Способ по п.1, в котором упомянутую дегидратацию осуществляют в условиях слабого нагрева при атмосферном давлении. ! 3. Способ по п.1 или 2, в котором упомянутый восстанавливающий влагосодержание раствор содержит аспарагиназу. ! 4. Способ по п.1 или 2, в котором упомянутую дегидратацию осуществляют при температуре менее около 74°С. ! 5. Способ по п.1 или 2, в котором ...

ANTIDENATURATED AGENT FOR FOOD PASTY PRODUCT

Фунгистатический состав

Состав для хранения рыбного филе

Изобретение относится к рыбной промышленности , а именно к составам ДЛР защиты nosepvb ocTM филе рыбу от порчи прм хранении Цель изобретения - увзличе-нме CDOKS хранения продукта и сниж-чие себестоимости состава. Рыбное фиг-а, особенно филе из рыб с высокие содесжан ем жмра, можно стабильно храчмть и стабильно учать выход с помощью состава, содержащего триполиФосФзт натрия, гидрЗТИРОйЗННЫЙ СУХУМИ ЈЬЩССТВ М Л ЛИМОННОГО сока кисль и гирссЬосфЗ v сорбзт калия, прмэто урор и v CTO/ri-3/емо- го сорбата значительно ниже тех, которые необ сдимы по изрестног -.у УРОЭ «ю тзхни- к, и без исптьзования лимон ол кислоть- 9 табл ...

Способ хранения рыбы и морепродуктов в жидкой среде

VERBESSERTE HALTBARKEIT VON GEFRORENEM FISCH.

Verfahren zur Verhinderung der Entwicklung von Mikroorganismen auf verderblichen Waren

VERFAHREN ZUR KONSERVIERUNG DER ROTEN FARBE IN FLEISCH UND NACH DEM VERFAHREN BEHANDELTES FLEISCH

VERFAHREN ZUR HERSTELLUNG EINES GETROCKNETEN FLEISCHPRODUKTES AUS MIT STAERKE IMPRAEGNIERTEM FLEISCH

Production of cured meats comprises using microorganism, e.g. Staphylococcus xylosus, in conjunction with curing agent to produce product with good red color and low residual nitrites and nitrates

Production of cured meats comprises: (a) preparing a microorganism suitable for use on meat at pH 4.5 - 7 and with curing compositions containing less than 40 ppm nitrite or nitrate, which produces a stable color, i.e. a Mohler degree of redness above 30% and a residual curing agent content below 40% of the starting amount and/or less than 10 mg/kg nitrite and nitrate; (b) preparing a curing composition which meets the above criteria; (c) inoculating the meat with 106> - 109> microorganisms per g; (d) applying curing agent in an amount corresponding to less than 40 mg nitrite and nitrate per g meat; (e) adding other components, e.g. spices; (f) curing above 0[deg]C; and (g) optional further treatment, e.g. reddening. Independent claims are included for: (1) a first medium for carrying out the method comprising a nitrate reducing microorganism which meets the previously stated criteria; (2) a second medium for carrying out the method comprising a curing composition which meets the criteria ...

REINIGUNGS-UND DESINFEKTIONSVERFAHREN FÜR ESSBARE TIERISCHE PROTEINE

MEAT ADDITIVES

... 1363209 Stabilising meat colour VAESSENSCHOEMAKER HOLDING NV 8 Dec 1972 56879/72 Heading A2D A composition for stabilising the colour of meat comprises: (a) at least one of ascorbic acid, isoascorbic acid, or an alkali metal salt of either, (b) at least one monobasic amino acid and/or salt thereof (e.g. glycine, lysine hydrochloride, arginine, tyrosine, serine, cysteine, hystidine), (c) and at least one substance selected from mono-, di-, and poly-saccharides, the weight ratio of group (a) components to group (b) being 20:1 to 2:1 and the weight percentage of groups (a) and (b) together not exceeding that of group (c). Typical figures would be 15% ascorbic acid, 5% amino acid, and 80% glucose. Other carbohydrates which may be included are fructose, saccharose, or partially hydrolysed starch products. Salt or other flavourings may be included. The composition may be added to minced beef or pork, or a mixture thereof.

Method of preventing the "rusting" of fish

To prevent "rusting" of fish, especially salted fish, an anti-oxidant other than sulphurous acid or a sulphite is added. Suitable anti-oxidants are the anti-oxidizing phenols, e.g. hydroquinone, eugenol or a -napthol. Salted fish may be protected by packing in a brine containing the anti-oxidant, e.g. 0,05-0,1 per cent of hydroquinone, or the anti-oxidant, e.g. 0,1-0,2 per cent of hydroquinone, may be added to the salt used for the salting.

A procedure for packing fish

A procedure is disclosed for packaging a product consisting of pieces of fresh fish meat, in shipments that retain a mixture of gases to create a modified atmosphere (MAP). Fish pieces, that have been pre-processed and maintained at a temperature ranging between -1{ and 0{C, are received, unpacked and placed on grated trays, distributed in such a way that presents the greatest exposure of their surface area. The fish pieces are then sanitized with a food grade microbicidal product and drained. The fish pieces are then individually wrapped or bagged, with a laminar material which is permeable to the gas mixture and impermeable to liquid water. The wrapped fish pieces are then packaged in a sealable package formed from a material that is impermeable to the gas mix. The sealable package is then filled with a gas mix made up of carbon dioxide in an amount ranging between 70 and 95% v/v, no more than 0.5% v/v oxygen, with the rest of the gaseous mix being mainly nitrogen with traces of other ...

Improved hop beta acid compositions for use in food products

Stabilisation of unsaturated fatty acids, fish oils or fish

This invention relates to a stable composition containing a unsaturated fatty acid having 20 to 22 carbon atoms and 3 or more double bonds, and a method of stabilizing such fatty acid compounds by using as the stabilizing agent, at least one species of the compounds represented by the following general formula: wherein R1 and R2 respectively stand for a fatty acid residue, and R3 stands for (H)3 or (CH3)3.

Improvements in or relating to methods of preserving intestines

... 524,161. Preserving intestines, JAEGER, F. W. Jan. 23, 1939, No. 2318. Convention date, Aug. 11, 1938. [Class 49] For preserving intestines they are treated with a solution containing at least one substance adapted to displace by osmosis the water naturally present in the intestines and so cause their walls to contract, and an ingredient adapted to prevent putrefaction of the intestines. Examples of mixtures suitable for the preparation of the solution are (1) tartaric acid, potassium acid tartrate, sodium nitrate, magnesium sulphate and alum-potash ; (2) tartaric acid, citric acid, potassium acid tartrate, sodium nitrate, magnesium sulphate and alum-potash, 500 grams of the mixture being dissolved in about 8 litres of water. Before the treated intestines are used, they may be washed with water to remove absorbed substances and to restore the intestines to their original expanded state.

A concentrated nonfoaming solution of quarterly ammonium compounds and methods of use

A concentrated non-foaming solution of quaternary ammonium compounds and methods of use.

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

A concentrated nonfoaming solution of quarterly ammonium compounds and methods of use

ANTIMICROBIAL COMPOSITIONS AND RELATED METHODS OF USE

Inhibition of food pathogens by hop acids

Procede et composition de conservation en boites

A concentrated, non-foaming solution of quaternaryammonium compounds and methods of use.

De-bacterialized fish and improved method for the production of same

A concentrated nonfoaming solution of quarterly ammonium compounds and methods of use

BROAD SPECTRUM OF PREVENTION AND DISTANCE OF MIKROBIELLER CONTAMINATION OF FOOD BY QUATERNÄRE AMMONIUM COMPONENT

LANTIBIOTIKUM OF STREPTOCOCCUS MACEDONICUS WITH FOOD QUALITY AND USES

VERFAHREN ZUM KONSERVIEREN VON ROHEM PROTEINHALTIGEM MATERIAL

PROCEDURE FOR THE DURABLE MAKING OF FRESH MEAT

A-TOTALLY ENCLOSED CRYSTALLINE LACTIC ACID

PHYSIOLOGICALLY ACTIVE MEANS CONTAINING VICINALE DITHIOGLYKOLE AS WELL AS THEIR USE IN DIFFERENT ECONOMIC SECTORS

ANTIMICROBIAL COMPOSITIONS

PROCEDURE FOR THE PREVENTION OF THE GROWTH OF HARMFUL MICROORGANISMS IN FOOD

PROCEDURE FOR PREVENTING THE DISCOLORATION OF MEAT PRODUCTS.

TUMBLER TO MARINIERUNG OF FOOD

AQUEOUS PRESERVATIVES

ROHPÖKELERZEUGNIS FROM MEAT AND PROCEDURE FOR ITS PRODUCTION

CONCENTRATES OF NATURAL COLORING MATERIALS AS WELL AS ANTIMICROBIAL NUTRIENT OF VEGETABLE ORIGIN

Film for preserving edible meat

... [Problem] To provide: a film which is for aging edible meat and which is relatively easy to treat and allows edible meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the deterioration of color or the like of fresh edible meat. [Solution] The present invention relates to a film for preserving edible meat, the film being characterized by: (1) including a hydrogen generating layer containing hydrogen generating particles which can generate a molecular hydrogen upon reacting with water; and (2) using the film in a state in which the hydrogen generating layer is directly contacted with the surface of the edible meat.

Terminalia ferdinandiana leaf extract and products containing extract of Terminalia ferdinandiana leaf

An extract or composition containing an extract derived from ...

METHOD AND COMPOSITION FOR EXTENDING THE SHELF LIFE OF PROCESSED MEATS

Packaging articles, films and methods that promote or preserve the desirable color of meat

Biocides

A stable glutaraldehyde complex

Preparation method for preserving cooked fish-based food products

Antimicrobial compositions and related methods of use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Methods of inhibiting and treating bacterial biofilms by metal chelators

Aqueous disinfectant/sterilizing agent for foods

FOOD PROCESSING

Stable compositions of uncomplexed iodine and methods of use

The present invention is directed to a composition in solution (often, an aqueous solution) which comprises a combination of molecular iodine (l ...

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

Use of benzoxaboroles as volatile antimicrobial agents on meats, plants, or plant parts

This invention is related to use of a volatile antimicrobial compound against pathogens affecting meats, plants, or plant parts. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. Also combinations with a volatile plant growth regulator, for example 1- methylcyclopropene, are disclosed.

Antioxidant active food packaging

Food packaging material comprising a polymeric material and a natural antioxidant. The natural antioxidant may be extracted, isolated and/or derived from plant material. A method for forming a food packaging material is also provided, comprising forming a mixture comprising a natural antioxidant and a polymeric resin and processing the mixture to form a food packaging material.

Destruction of gram negative bacteria

PRESERVING SEAFOOD

COMPOSITION AND METHOD FOR CURING MEAT PRODUCTS AND SUPPRESSION OF NITROSAMINES

COMPOSITIONS AND METHODS FOR IMPROVING THE EFFICIENCY OF PRESERVATIVES IN FOODS

LABIATAE HERB EXTRACTS AND HOP EXTRACTS FOR EXTENDING THE COLOR LIFE AND INHIBITING THE GROWTH OF MICROORGANISMS IN FRESH MEAT, FISH AND POULTRY

Compositions comprising a Labiatae herb extract and a hop extract containing beta acids and methods of using them to extend the color life and retard the growth of microorganisms in fresh meat, fish and poultry stored in an atmosphere that contains 20 % or more oxygen.

METHOD FOR CONTROLLING MICROBIAL CONTAMINATION OF A VACUUM-SEALED FOOD PRODUCT

Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

PRAWN PRESERVATIVE AND METHOD OF PRESERVING PRAWN

The prawn preservative of the invention includes an ascorbic acid compound at effective concentration and a reducing sugar compound in a ratio of 0.1-1 to the ascorbic acid compound contained. The method of preserving a prawn according to the invention includes subjecting a prawn maintained in a living state, in a raw state not undergoing apparent denaturation after death, or in a raw state not undergoing apparent denaturation after the thaw from a frozen state to treatment by dipping in the range of 0.3 to 5 minutes in a prawn preservation treatment solution consisting of an aqueous solution having an ascorbic acid compound at effective concentration and a reducing sugar compound in a ratio of 0.1-1 to the ascorbic acid compound contained, and then preserving the prawn under refrigeration or freezing.

STABLE AQUEOUS SOLUTION OF A POLYENE FUNGICIDE

The invention provides an aqueous composition comprising a dissolved polyene fungicide and a solubilizer, wherein at least 100 ppm of polyene fungicide is present as dissolved polyene fungicide. The aqueous compositions of the invention may further comprise a chelating and/or antioxidation agent. The compositions of the invention provide dissolved polyene fungicides in a more stable form. The present invention further provides uses of the compositions of the inventions and methods of making such compositions.

ANTIMICROBIAL SOLUTIONS AND PROCESS RELATED THERETO

... ²²²Disclosed are antimicrobial compositions for treating poultry and meat to ²substantially eliminate bacteria and microorganism harmful to human. The ²compositions include various combinations of an aliphatic heteroaryl salt, an ²aliphatic benzylalkyl ammonium salt, a dialiphatic dialkyl ammonium salt, a ²tetraalkyl ammonium salt and/or trichloromelamine.² ...

METHOD FOR RENDERING ANIMAL MATERIALS

A method for rendering animal materials is provided that includes the steps of providing one or more animal materials, and applying an amount of a chelating solution to the animal materials prior to heating the materials in a cooker. The method further includes the step of heating the materials to thereby release at least some water and fat from the material, and then pressing the materials to further release water and fat from the materials. An antioxidant composition is further applied to the materials to provide rendered animal materials having an increased quality and long-term stability.

ANTIMICROBIAL COMPOSITIONS AND RELATED METHODS OF USE

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

DERIVATIVES OF D-AMINO ACIDS HAVING ANTI-MICROBIAL PROPERTIES

... 3247-179 TITLE DERIVATIVES OF D-AMINO ACIDS HAVING ANTI-MICROBIAL PROPERTIES INVENTORS Alenka Paquet Khalil Rayman N-acyl-D-amino acid derivatives having anti-microbial activity, particularly against organisms such as Clostridium botulinum have been developed. These compounds may be used in conjunction and in admixture with other food additives.

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO-QUINOLINE COMPOUNDS

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO-QUINOLINE COMPOUNDS THe formation of nitrosamines in cooked, nitrite cured meat products is reduced or eliminated by using certain 1,2,3,4tetrahydroquinoline compounds, such as 1,2,3,4-tetrahydro-2,2,4-trimethyl-6-ethoxyquinoline in the curing mixtures or to treat the cured meat.

METHOD FOR PREVENTING DISCOLORATION OF MEAT PRODUCTS

Discoloration of meat products can be prevented by incorporating ascorbic acids, cistine or/and cisteine, and aspartic acid, and a starch hydrolyzate with a dextrose equivalent of 5 to 30 in addition to said three components.

INCREASED SHELF-LIFE FOR REFRIGERATED FISH

C-7724 INCREASED SHELF-LIFE FOR REFRIGERATED FISH Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

FOODSTUFF CONTAINING A LACTATE SALT

A FOODSTUFF CONTAINING A LACTATE SALT This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

STABLE LACTONE SOLUTION AND PROCESS FOR ITS PREPARATION

METHOD OF PRESERVING THE COLOR OF ANIMAL TISSUE

DISINFECTION AND STERILISATION OF MUSSELS, CRUSTACEA AND FISH

Use of a Jodophor composition containing iodine bound in complex linkage with polyvinylpyrrolidone for disinfection and sterilisation of mussels, Crustacea and fish.

FOOD ACIDULANT

METHOD OF THERMALLY PROCESSING FOODSTUFFS

Acid heat-sensitive foodstuffs or low acid heat-sensitive foodstuffs having a high natural buffering capacity are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, whereby one or more of the flavor, color, or texture of the foodstuff is retained, compared to the foodstuff obtained when the acid and its lactones are not employed. Also, seafood is thermally processed in the presence of a mixture of an acid and its lactones, whereby, without need for salt, the texture and flavor of he seafood are maintained through the thermal processing and storage. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone. Furthermore, methods are provided for thermal processing a plastic container having foodstuff therein to reduce softening and distortion of the plastic during ...

USES FOR NAD SYNTHETASE INHIBITORS

Disclosed are methods for increasing production of food animals, treating or preventing of infection by a spore-forming bacterium in an animal, killing the vegetative cell of a spore-forming bacterium in an environment, treating a fungal or bacterial disease in a plant, for disinfecting, sterilizing, and decontaminating an object. The methods involve the use of an inhibitor of NAD synthetase of a microbe.

METHOD OF PRESERVING FRESH MEAT

FOOD WASHING COMPOSITION

A composition for washing foods is described. The composition has an organic acid, inorganic acid, and surfactant, and the composition is substantially free of alcohol. Also, the composition is non-flammable, generally regarded as safe, and an anti-microbial agent.

ACETALS AND KETALS OF ASCORBIC ACID AND ANTI- NITROSAMINE COMPOSITIONS AND METHODS USING SAME

DISINFECTION AND STERILISATION OF MUSSELS, CRUSTACEA AND FISH

METHOD AND COMPOSITION FOR THE PREVENTION OF STRUVITE IN FISH

The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic acid, vitamin B12, folic acid, niacin and mixtures thereof with the fish. The composition is a tablet comprising the water soluble vitamin and sodium chloride.

MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT

Provided are systems and methods for reducing bacterial count on a substrate, such as a foodstuff. The disclosed technology includes treating the substrate with an oxidizing treatment (peracetic acid, for example) followed by treating the substrate with an acidic treatment.

IN SITU GELIFYING POWDER

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate, - pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

METHOD OF SANITIZING A SURFACE

A method of sanitizing a surface is described that includes: (a) providing a pH control composition that includes at least one pH control agent (such as sodium bisulfate); (b) contacting a first feed aqueous stream with the pH control composition, thereby forming a first treated aqueous stream; (c) combining at least a portion of the first treated aqueous stream with a feed sanitizing aqueous stream that includes free available halogen, thereby forming a treated sanitizing aqueous stream that includes free available halogen (such as free available chlorine). The surface sanitizing method further includes, (d) elevating the temperature of the treated sanitizing aqueous stream, thereby forming a heated treated sanitizing aqueous stream having an elevated temperature that includes free available halogen. The heated treated sanitizing aqueous stream is applied to a surface to be sanitized (such as a poultry carcass surface).

LYSOZYME-CHITOSAN FILMS

One aspect of the disclosure herein contemplates a composite film comprising lysozyme incorporated within a chitosan polymer matrix. In another aspect, there is disclosed a film that includes chitosan, and about 10 to about 200 weight percent lysozyme, based on the weight of the chitosan. Also disclosed is a method for making a film that includes dissolving or dispersing chitosan and lysozyme in an aqueous medium resulting in a film-forming solution or dispersion; applying the film-forming solution or dispersion to a substrate surface; and converting the film-forming solution or dispersion into a film. In a particularly useful application, the film is an antimicrobial protectant for a food article.

ANTIMICROBIAL SALT SOLUTIONS FOR CHEESE PROCESSING APPLICATIONS

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

USE OF A HIGH-OLEIC AND HIGH-TOCOL DIET IN COMBINATION WITH A NON-TOCOL ANTIOXIDANT FOR IMPROVING ANIMAL MEAT QUALITY

A novel method for improving the meat quality of an animal is provided. In o ne embodiment, the method comprises feeding the animal a diet supplemented with oleic acid and tocols and subsequently formulating the meat with a non-tocol antioxidant such as rosemary extract. The source of the oleic acid and/or tocols may be transgenic corn that employs the FAD-2 gene as a silencing age nt for a high-oleic phenotype and/or expresses the HGGT gene for a high- tocotrienol phenotype. The method improves the quality of meat from both non - ruminants and ruminants.

USE OF A HIGH-OLEIC AND HIGH-TOCOL DIET IN COMBINATION WITH A NON-TOCOL ANTIOXIDANT FOR IMPROVING ANIMAL MEAT QUALITY

A novel method for improving the meat quality of an animal is provided. In one embodiment, the method comprises feeding the animal a diet supplemented with oleic acid and tocols and subsequently formulating the meat with a non-tocol antioxidant such as rosemary extract. The source of the oleic acid and/or tocols may be transgenic corn that employs the FAD-2 gene as a silencing agent for a high-oleic phenotype and/or expresses the HGGT gene for a high-tocotrienol phenotype. The method improves the quality of meat from both non-ruminants and ruminants.

Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products

A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treated fresh meat product. The low to no oxygen packaging contains the treated fresh meat product, wherein the treated fresh meat product has a fresh meat color before cooking and a uniform, uncured cooked color after cooking to done.

Method and system for treating food items with an additive and liquid nitrogen

A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.

Cellulose-based food casing having a fungicidal finish and a method for protecting cellulose-based food casings from mold infestation

The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation.

COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES

The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment, the invention includes an antimicrobial preservative composition for food products including potassium lactate, potassium acetate, and sodium diacetate. In an embodiment, the invention includes a food product including a meat; 1.5 to 1.8 parts of potassium lactate; 1.5 to 1.8 parts of potassium acetate; and 0.8 to 1.2 parts of sodium diacetate. In an embodiment, the invention includes a method of making a food product including adding an antimicrobial preservative composition to a composition comprising a meat, the antimicrobial preservative composition comprising potassium lactate, potassium acetate, and sodium diacetate. Other embodiments are also included herein. 1. An antimicrobial preservative composition for food products comprising:potassium lactate,potassium acetate, andsodium diacetate.2. The antimicrobial preservative composition for food products of claim 1 , comprising:18.5 to 26.0 wt. % potassium lactate;18.5 to 26.0 wt. % potassium acetate; and10.0 to 17.0 wt. % sodium diacetate.3. The antimicrobial preservative composition for food products of claim 1 , comprising:21.5 to 23.0 wt. % potassium lactate;21.5 to 23.0 wt. % potassium acetate; and13.0 to 15.0 wt. % sodium diacetate.4. The antimicrobial preservative composition for food products of claim 1 , comprising:23.0 wt. % potassium lactate;23.0 wt. % potassium acetate; and14.0 wt. % sodium diacetate.5. The antimicrobial preservative composition for food products of claim 1 , comprising:1.5 to 1.8 parts lactate;1.5 to 1.8 parts acetate; and0.8 to 1.2 parts diacetate.6. The antimicrobial preservative composition for food products of claim 1 , the potassium lactate claim 1 , potassium acetate claim 1 , and sodium diacetate disposed together in an aqueous solvent claim 1 , the composition having a solids content of between 20 wt. % and 80 wt. %.7. A food product comprising:a meat; ...

FOODSTUFF PRESERVING COMPOSITION AND USE THEREOF

The invention relates to a foodstuff preservation composition comprising potassium acetate and alkali metal diacetate. The present invention further relates to a use of the foodstuff preservation composition for preventing growth of strain and mesophilic aerobic bacteria under storage conditions. Additionally it relates to a method for preserving foodstuff, and to a cooked meat product comprising said composition. 1. A foodstuff preservation composition comprising potassium acetate and alkali metal diacetate , wherein the weight ratio of potassium acetate:alkali metal diacetate ranges from 1.5 to 9:1.2. The foodstuff preservation composition according to claim 1 , wherein the potassium acetate is present in an amount of 60-90 wt-% based on the weight of the final foodstuff preservation composition.3. The foodstuff preservation composition according to claim 1 , wherein the alkali metal diacetate is sodium diacetate claim 1 , potassium diacetate or a mixture thereof.4. The foodstuff preservation composition according to claim 1 , wherein the foodstuff preservation composition is in a solid form.5. The foodstuff preservation composition according to claim 4 , wherein the foodstuff preservation composition further comprises an anti-caking agent.6. The foodstuff preservation composition according to claim 5 , wherein the anti-caking agent is selected from the group consisting of magnesium oxide claim 5 , magnesium silicate claim 5 , magnesium carbonate claim 5 , magnesium phosphate claim 5 , fatty acid salts of magnesium or calcium claim 5 , silicon dioxide claim 5 , fatty acid triglyceride claim 5 , cellulose and mixtures thereof.7. The foodstuff preservation composition according to claim 5 , wherein the anti-caking agent is present in an amount of 0.01-5 wt-%.8. The foodstuff preservation composition according to claim 1 , wherein the foodstuff preservation composition is used in an amount of 0.05-5 wt-% based on the weight of the final foodstuff product.9. The ...

Packaging Inserts With Myoglobin Blooming Agents, Packages and Methods of Packaging

Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.

Antimicrobial Compositions and related methods of use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and, applications.

Process for Obtaining A Film that Comprises the Incorporation of Natural Antimicrobial Agents in a Polymeric Structure

A process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure for the development of packages designed to increase the shelf life of chilled or refrigerated meat, preferably fresh chilled salmon; said process comprises the following steps: a) mixing a first extrusion of the antimicrobial active agent with low density polyethylene powder to obtain a pellet; b) a second extrusion to obtain a film incorporating the pellet obtained in step (a) in a proportion of 10% polyethylene pellets; c) conduct a three-layer coextrusion to develop the film into which the antimicrobial agent is incorporated, wherein the antimicrobial active agent is incorporated into the film layer which is in direct contact with salmon, where the binder, the middle and the outer structure of the film, provide the requirements for the film structure, without the incorporation of the active agent.

FROZEN UNCOOKED FISH MEAT PRODUCT AND METHOD FOR PRODUCING SAME

Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. 1. A frozen uncooked fish meat product comprising an uncooked fish meat which contains an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs.2. The frozen uncooked fish meat product according to ; wherein an added amount of the alcohol is 0.05 to 5.0% by weight relative to said fish meat.3. The frozen uncooked fish meat product according to ; wherein an added amount of the alcohol is 0.2 to 1.0% by weight relative to said fish meat.4. The frozen uncooked fish meat product according to ; which further comprises a sugar or a sugar alcohol claim 1 , and/or a salt.5. The frozen uncooked fish meat product according to ; wherein said fish meat is a fish meat comprising trimethylamine-N-oxide.6. The frozen uncooked fish meat product according to ; wherein said fish meat is a fish meat of a member of the order Gadiformes.7. The frozen uncooked fish meat product according to ; wherein said fish meat is at least one type selected from an unwashed minced fish meat claim 1 , a fillet claim 1 , and a fillet block.8. The frozen uncooked fish meat product according to ; wherein the alcohol having from 2 to 5 carbons is ethanol or a food material comprising ethanol.9. A method for preventing freezing-denaturation of uncooked fish meat claim 1 , the method comprising adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to an uncooked fish meat to thereby suppressing a freezing-denaturation of the uncooked fish meat.10. The method for preventing freezing-denaturation according to ;wherein the freezing-denaturation is due to ...

METHOD FOR INCREASING THE SHELF LIFE OF FOOD PRODUCTS

The invention relates to a method for increasing the shelf life of meat-based or fish-based food products, while at the same time preserving an acceptable appearance thereof, by treating these products with an antibacterial (or antimicrobial) composition obtained from a fermentation liquor containing lactic acid neutralized with an alkali metal hydroxide. 1Sporolactobacillus, BrevibacillusBacillus. A method for increasing the shelf life of a food product based on meat or fish , the method comprising combining the meat-based or fish-based food product with an antimicrobial composition comprising a fermentate obtained by direct fermentation of cane sugar , beet sugar , or starch hydrolysate using bacteria of the , or genera , or a mixture thereof.2. The method according to claim 1 , wherein the fermentate is obtained by lactic acid fermentation using a non-pathogenic bacterium producing lactic acid claim 1 , and neutralised with an alkaline hydroxide.3. The method according to claim 2 , wherein the alkaline hydroxide is sodium or potassium hydroxide.4Bacillus coagulans. The method according to claim 1 , wherein the fermentate is obtained using a strain.5Bacillus smithii. The method according to claim 1 , wherein the fermentate is obtained using a strain.6. The method according to claim 1 , wherein the fermentate comprisesa majority portion of alkaline lactate,a minority portion of one or more salts chosen from the group consisting of acetic, succinic, propionic, malic, fumaric, citric, pyruvic and formic acid salts, wherein the quantity of each does not exceed 5% each;sugar; andethanol.7. The method according to claim 1 , wherein the antimicrobial composition is combined with the food product in an amount of 1% to 5% by weight claim 1 , based on the weight of the product to be treated.8. The method of claim 7 , wherein the antimicrobial composition is combined with the food product in an amount of 2% to 4.8% by weight claim 7 , based on the weight of the product to be ...

Antibrowning compositions

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

VOLATILE APPLICATIONS AGAINST PATHOGENS

This invention is related to the use of a volatile antimicrobial compound against pathogens affecting humans comprising contacting infected areas with an atmosphere containing an effective amount of a volatile antimicrobial compound in gaseous form. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds. 1. (canceled)3. The method of claim 2 , wherein the step of providing includes providing the compound of formula (IV) in gaseous form.6. The method of claim 3 , wherein the step of contacting includes contacting the one or more seeds with the compound of formula (IV) in gaseous form.9. The method of wherein the one or more seeds are corn claim 8 , rice claim 8 , rye claim 8 , millet claim 8 , barley claim 8 , or wheat.10. The method of claim 6 , wherein the method comprises a treatment selected from the group consisting of treatment during field packing claim 6 , treatment during palletization or after palletization claim 6 , in open pallets or in wrapped pallets claim 6 , in tents claim 6 , in-box treatments with or without liners claim 6 , in sea container claim 6 , truck or other container types used during transportation claim 6 , and treatment during storage.11. The method of claim 10 , wherein the step of providing is selected from the group consisting of release from a sachet claim 10 , release from a synthetic or natural film claim 10 , release from liner or other packaging materials claim 10 , release from powder claim 10 , release from a gas-releasing generator claim 10 , release using a compressed or non-compressed gas cylinder claim 10 , release from a droplet inside a box claim 10 , and combinations thereof.12AcremoniumAlbugoAlternariaAscochytaAspergillusBotryodiplodiaBotryaspheriaBotrytisByssochlamysCandidaCephalosporium ...

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 ...

AUTOMATED MONITORING AND CONTROL OF FOOD PROCESSING SYSTEMS

Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event. 1. A method comprising:receiving, via a communication network, data from one or more controllers of a food processing system during operation of the food processing system at a remote food processing facility;monitoring values of one or more operating parameters of the food processing system, based on the received data;detecting at least one event of interest occurring during the operation of the food processing system, based on the monitored values of the one or more operating parameters; andtransmitting, to the one or more controllers via the communication network, control signals for adjusting a configuration of the food processing system based on the detected event.2. The method of claim 1 , wherein the occurrence of the event of interest is detected based on predefined criteria for the particular event of interest with respect to a value of at least one operating parameter during the operation of the food processing system.3. The method of claim 1 , further comprising:sending a notification of the detected event to a computing device of a user associated with the food processing system.4. The method of claim 3 , wherein the control signals are transmitted to the one or more controllers in response to receiving a command from the user's computing device for adjusting the ...

Microbiocidal Control in the Processing of Poultry

This invention provides processes comprising contacting at least one unopened defeathered poultry carcass with water containing a microbiocidal composition, optionally opening and eviscerating at least one unopened defeathered poultry carcass that was wetted; subjecting at least one eviscerated poultry carcass to inside-outside washing with water containing a microbiocidal composition; placing at least one eviscerated poultry carcass in a chill tank into contact with chill water containing a microbiocidal composition; contacting parts of poultry resulting from processing of poultry containing a microbiocidal composition. The water in these processes contains a microbiocidal composition comprising I) one or more surfactants and II) a microbiocidal amount of a biocide. The surfactants include amine oxides and/or betaines. The biocides include various chlorine-based and bromine-based biocides; chlorine dioxide; and peracetic acid. 1. A process which comprises contacting parts of poultry resulting from processing of poultry with water containing a microbiocidal composition , characterized in that the microbiocidal composition comprisesI) one or more surfactants which is one or more amine oxides having about eight to about twenty carbon atoms, and/or one or more betaines having about eight to about twenty carbon atoms; and A) (i) bromine chloride or bromine chloride and bromine, with or without conjoint use of chlorine, and (ii) overbased alkali metal salt of sulfamic acid and/or sulfamic acid, alkali metal base, and water, wherein (i) and (ii) are in relative proportions such that there is an atom ratio of nitrogen to active bromine greater than 0.93, and wherein the bromine-based biocide has a pH of greater than 7; or', 'B) (i) one or more bromide sources selected from ammonium bromide, hydrogen bromide, one or more alkali metal bromides, one or more alkaline earth metal bromides, and mixtures of any two or more of the foregoing, (ii) a chlorine source, (iii) ...

ANTIMICROBIAL COMPOSITION

The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food products, human skin or mucosa and hard surfaces as well as a method of stabilizing the composition by including a sequestering agent (citrate salt and/or phosphate salt). 1. An antimicrobial composition comprising:a) Lauric arginate ethyl ester; andb) hydrogen peroxide.2. The antimicrobial composition of claim 1 , further comprising a carrier.3. The antimicrobial composition of claim 1 , further comprising a sequestering agent.4. The composition of claim 1 , wherein concentration said of lauric arginate ethyl ester is of at least about 5 ppm or is from about 0.001% to about 5% w/w or is from about 0.01% to about 2.5% w/w or is from about 0.01% to about 0.1% w/w.59.-. (canceled)10. The composition of claim 1 , wherein said concentration of said hydrogen peroxide is of at least about 5 ppm or is from about 0.001% to about 35% w/w claim 1 , or is from about 0.01% to about 20% w/w or is from about 0.05% to about 15% w/w.1113.-. (canceled)14. The composition of claim 1 , wherein said lauric arginate ethyl ester and said hydrogen peroxide are in a weight ratio of about 1:200 to about 10:1 claim 1 , or of about 1:100 to about 5:1 claim 1 , or of about 1:40 to about 2:1 claim 1 , or of about 1:5 to about 1:1.1517.-. (canceled)18. The composition of claim 14 , wherein said lauric arginate ethyl ester and said hydrogen peroxide are in a weight ratio of about 1:40 claim 14 , or 1:10 claim 14 , or 1:2 claim 14 , or 5:1.1920.-. (canceled)21. The composition of claim 3 , wherein concentration of said sequestering agent is from about 0.0001 to about 2% w/w of the composition.22. The composition of claim 1 , further comprising a stabilizing agent.23. The composition of claim 1 , wherein concentration of said stabilizing agent is from about 0.015% to ...

SEPARATION OF FAT AND LEAN USING A DECANTER CENTRIFUGE

Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination. 1. A method of the production of beef having a predetermined fat content , comprising:a first process including grinding a first beef material, freezing at least fat in the ground first beef, breaking off first fat from the ground first beef, mixing the remaining first beef and broken off fat with a first fluid, and separating the first fat to produce a first stream of beef;a second process of grinding a second beef material, mixing the ground second beef with a second fluid, and separating second fat to produce a second stream of beef; andcombining the first stream of beef with the second stream of beef and then grinding the combined beef.2. The method of claim 1 , wherein the first beef has on average between 50 wt. % to 70 wt. % of lean beef.3. The method of claim 1 , wherein the second beef has on average between 50 wt. % to 70 wt. % of lean beef.4. The method of claim 1 , wherein the second process does not include freezing the ground second beef5. The method of claim 1 , further comprising collecting the separated first fat and the first fluid in a fat floatation tank claim 1 , and separating the first fat from the first fluid.6. A method for the separation of fat from beef claim 1 , comprising:grinding beef;followed by freezing at least fat contained in the beef;followed by breaking off fat contained in the beef;followed by mixing the remaining beef and broken off fat with a fluid;followed by separating the remaining beef from the fluid through settling of the beef; andcollecting the broken off fat that floats in the fluid in a vessel.7. The method of claim 6 , further comprising emulsifying and then heating the collected fat.8. The method of claim 7 , further comprising separating solids after emulsifying and heating the collected fat.9. A method for separating ...

Method and composition for preparing cured meat products

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Sturgeon roe sack membrane-derived oil

Preservation of newly-extracted roe sacks of sturgeons for subsequent harvesting of roe and caviar production, wherein said preservation employs an oil derived from roe sack membrane normally discarded in conventional caviar production. Such preservation enables roe sacks with retained roe derived from farmed or wild sturgeon to be stored and transported whereby export can be considered. The same oil, or fatty acid-containing fractions thereof, may also find use in dietary compositions, e.g. pet foods.

Antimicrobial-antibiofilm compositions and methods of use thereof

Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involving bacterial biofilms are disclosed. The anti-infective properties of a composition include reduction or killing of anaerobic/aerobic/facultative gram-negative and gram-positive wound infection associated bacteria occurring in polymicrobial biofilms. The composition may be in the form of lotion, cream, ointment, dressing, bandage, rinse, soak, gel, spray, or other suitable forms, including certain devices. Additionally, the invention offers an efficient method of delivering the formulated composition containing one or two chelating agents or chelating agents alone or in combination with a metal ion salt using either a nanoparticle or other efficient delivery systems.

Antimicrobial-antibiofilm compositions and methods of use thereof

Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involving bacterial biofilms are disclosed. The anti-infective properties of a composition include reduction or killing of anaerobic/aerobic/facultative gram-negative and gram-positive wound infection associated bacteria occurring in polymicrobial biofilms. The composition may be in the form of lotion, cream, ointment, dressing, bandage, rinse, soak, gel, spray, or other suitable forms, including certain devices. Additionally, the invention offers an efficient method of delivering the formulated composition containing one or two chelating agents or chelating agents alone or in combination with a metal ion salt using either a nanoparticle or other efficient delivery systems.

Humidity activated formulation for volatile compounds

This invention is related to controlled release formulations of volatile antimicrobial compounds against pathogens affecting meats, plants, or plant parts or dairy products. Provided are delivery systems in the form of coatings or films, where controlled release of their volatile components in vapor form is triggered by high relative humidity. The volatile component may include, for example volatile antimicrobial liquids including low molecular weight alcohols and/or aldehydes, 1-methylcyclopropene, and/or other volatile fungicides.

LIQUID AND POWDER DELIVERY SYSTEMS FOR APPLICATION OF ANTIMICROBIALS TO MEAT PRODUCTS

Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include O157:H7 and . The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products. 1. An antimicrobial composition for reducing microorganisms on meat or produce when an effective amount is applied to a surface of the meat or the produce , said antimicrobial composition comprising a plant extract comprising olive extract , hibiscus extract , apple extract , or a combination thereof.2. The composition of claim 1 , further comprising green tea extract claim 1 , black tea extract claim 1 , decaffeinated black tea extract claim 1 , mushroom extract claim 1 , grape seed extract claim 1 , grape pomace extract claim 1 , potato peel powder claim 1 , orange peel powder claim 1 , melon peel powder claim 1 , or combinations thereof claim 1 , oregano essential oil containing carvacrol claim 1 , thyme essential oil containing carvacrol claim 1 , or combinations thereof.3Salmonella entericaEscherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Bacillus cereus, Yersinia enterocolitica, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Campylobacter jejuni, Arcobacter, ShigellaE. coli.. The composition of claim 1 , wherein the microorganisms are foodborne pathogens claim 1 , wherein the foodborne pathogens are claim 1 , Shigatoxin producing claim 1 , and non-shigatoxigenic4. The composition of claim 1 , wherein the antimicrobial composition is a powder and an effective amount is applied to the surface of the meat or the produce by spray-treatment using a powder electrostatic spray apparatus.5. The composition of ...

ANTIBROWNING COMPOSITIONS

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein. 1. A method for inhibiting browning of food , comprising: contacting a food product with an liquid antibrowning composition in an amount sufficient to inhibit enzymatic browning , wherein the antibrowning composition comprises calcium ascorbate , calcium propionate , and calcium chloride , wherein calcium ascorbate is present in the composition in the amount to no more than 25% (weight/volume) , calcium propionate is present in the composition in the amount from about 0.25% (weight/volume) to about 3% (weight/volume) , and calcium chloride is present in the composition in the amount from about 0.1% (weight/volume) to about 0.4% (weight/volume).2. The method of claim 1 , wherein contacting the food product with the antibrowning composition comprises spraying or dipping the antibrowning composition onto the food product claim 1 , or merging the food product into the antibrowning composition.3. The method of claim 1 , wherein the food product is selected from the group consisting of fruits claim 1 , vegetables claim 1 , tubers claim 1 , seafood claim 1 , beverage claim 1 , and a combination thereof.4. The method of claim 1 , wherein the food product comprises an uncut vegetable or fruit claim 1 , a freshly cut claim 1 , ground claim 1 , grated claim 1 , pulped or otherwise processed vegetable or fruit.5. The method of claim 1 , wherein the food product is uncut or freshly cut apple claim 1 , lettuce claim 1 , blueberry claim 1 , or artichoke.6. The method of claim 1 , wherein said composition comprises calcium chloride in the amount of 0.1-0.3% claim 1 , calcium ascorbate comprises about 3-15% in weight/volume claim 1 , calcium propionate comprises about 0.3-2% in volume ...

MATERIAL FOR PACKAGING COMPRISING ANTIMICROBIAL COMPOSITION

Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suitable for packaging that comprises (a) a substrate, and (b) an antimicrobial composition comprising: (i) an active antimicrobial agent and (ii) a carrier, wherein the antimicrobial composition is a hydrogel. 1. A material suitable for food packaging , comprising:(a) a polymeric film; and(b) an antimicrobial composition comprising: (i) an active antimicrobial agent, (ii) at least one rheology modifier, and (iii) water, wherein the antimicrobial composition is a hydrogel at a temperature between 2° C. and 12° C.2. (canceled)3. The material of claim 1 , wherein the rheology modifier comprises at least one cellulose ether polymer claim 1 , gelatin claim 1 , pectin claim 1 , xantham gum claim 1 , guar gum and combinations thereof.4. The material of claim 1 , wherein the rheology modifier comprises methylcellulose.5. The material of claim 1 , wherein the rheology modifier comprises gelatin.6. The material of claim 1 , wherein the antimicrobial agent comprises at least one of an amino acid derivative claim 1 , an organic acid claim 1 , a peptide claim 1 , a quaternary ammonium salt claim 1 , an amino acid derivative claim 1 , and combinations thereof.7. The material of claim 1 , wherein the antimicrobial agent comprises at least one of cetylpyridinium chloride claim 1 , lauric arginate claim 1 , and dimethyloctadecyl[3-(trimethoxysilyepropyl]ammonium chloride.8. The material of claim 1 , wherein the antimicrobial agent comprises at least one bacteriophage and at least one other antimicrobial agent.9. The material of claim 1 , wherein the antimicrobial agent is not a bacteriophage.10. The material of claim 1 , wherein the antimicrobial composition further comprises at least one of an antioxidant claim 1 , a surfactant claim 1 , a stabilizer ...

MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT

Provided are systems and methods for reducing bacterial count on a substrate, such as a foodstuff. The disclosed technology includes treating the substrate with an oxidizing treatment (peracetic acid, for example) followed by treating the substrate with an acidic treatment. 1. A treatment method , comprising:(a) contacting a substrate with an oxidizing treatment for a first duration; and(b) following contacting the substrate with the oxidizing treatment, contacting the substrate with an acidic treatment having a pH of less than about 6 for a second duration.2. The treatment method of claim 1 , wherein the oxidizing treatment comprises peracetic acid claim 1 , hydrogen peroxide claim 1 , an inorganic peroxide claim 1 , a halogen claim 1 , a percarbonate claim 1 , an organic persulfate claim 1 , or any combination of.3. The treatment method of claim 1 , wherein the first duration is from about 1 second to about 3 hours.4. The treatment method of claim 1 , wherein the acidic treatment has a pH in the range of from about 1 to about 3.5. The treatment method of claim 1 , wherein the acidic treatment comprises one or both of a mineral acid and an organic acid.6. (canceled)7. The treatment method of claim 1 , wherein the substrate is characterized as having an initial bacterial load and wherein the contacting with the oxidizing fluid for the first duration is performed so as to reduce the bacterial load of the substrate by about 0.5 log CFU/cmor greater.8. The treatment method of claim 1 , wherein the substrate is characterized as having an initial bacterial load and wherein the contacting with the oxidizing treatment for the first duration is performed so as to reduce the bacterial load to about 0.5 to about 4.5 log CFU/cm.9. (canceled)10. (canceled)11. The treatment method of claim 1 , wherein the substrate is characterized as a foodstuff.12. (canceled)13. (canceled)14. (canceled)15. A system claim 1 , comprising:a first treatment region configured to receive a substrate ...

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

ANTIMICROBIAL COMPOSITIONS

A composition includes extract and a Lamiaceae extract, wherein a majority of the volatile oil components have been removed from the Lamiaceae extract. A method for applying the composition to a food which includes but is not limited to fresh/unprocessed and processed meat, fish or poultry is also provided. 135-. (canceled)36. An antimicrobial composition comprising an effective amount of a phenolic diterpene and/or of punicalagins and of ellagic acid.37. An antibacterial composition comprising an effective amount of a phenolic diterpene and/or of punicalagins and of ellagic acid.38Bacillus cereus, Staphylococcus aureus, Streptococcus mutans, Listeria monocytogenes, Clostridium perfringens, Enterococcus hiraeMycobacterium bovis.. The composition according to wherein the composition is effective against Gram positive bacteria selected from the group consisting of and39Pseudomonas aeruginosa, Escherichia coli, Salmonella typhimuriumEnterobacter cloacae.. The composition according to wherein the composition is effective against Gram negative bacteria selected from the group consisting of and40. An antifungal/antiyeast composition comprising an effective amount of a phenolic diterpene and of punicalagins and of ellagic acid.41Saccharomyces cerevisiaeCandida albicans.. The composition according to wherein the composition is effective against yeast selected from the group consisting of and42. A food product comprising a food and the composition of .43. A food product comprising a food and the composition of .44. The food product of claim 42 , wherein the food is selected from the group consisting of meat claim 42 , poultry and fish.45. The food product of claim 43 , wherein the meat claim 43 , poultry or fish is fresh meat claim 43 , poultry and fish.46. The food product of claim 44 , wherein the meat claim 44 , poultry or fish is fresh meat claim 44 , poultry and fish.47. The food product of claim 45 , wherein the meat claim 45 , poultry or fish is fresh meat claim 45 , ...

METHOD FOR REDUCTION IN MICROBIAL ACTIVITY IN POULTRY PROCESSING

A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage. 1. (canceled)2. A method for the reduction in microbial activity in protein food products intended for human consumption , the method comprising:contacting said protein food products to an intervention solution comprising a peroxylactic acid at an elevated concentration and elevated temperature for a desired period of time, said contact occurring after a picking stage and prior to a chilling stage;wherein said elevated concentration being between about 200 ppm and about 5000 ppm;wherein said elevated temperature being between about 100° F. and about 150° F.; andwherein said desired period of time being between about 1 second and about 30 seconds; andwherein said step of contacting said protein food products with said intervention solution comprising said peroxyacetic acid provides at least a 60% bacterial count reduction.3. The method of claim 2 , wherein said solution has a pH between about 3.0 and about 7.0.4. The method of claim 2 , wherein said solution has a pH between about 3.5 and about 5.5.5. The method of claim 4 , wherein said elevated concentration of the intervention solution is between about 300 ppm and about 2500 ppm of peroxylactic acid.6. The method of claim 5 , wherein said elevated temperature is between about 120° F. and about 135° F.7. The method of claim 6 , wherein said desired period of time is between about 3 ...

PROCESS OF TEXTURE IMPROVEMENT FOR CANNED SMALL PELAGIC FISH

The present invention refers to a process for improving the sensory quality of pelagic fish with a size between 12 and 16 cm; wherein the conditions in the indirect cooking stages at a temperature of 90 to 95° C. for 20 to 40 minutes and light drying at a temperature of 30 to 40° C. for 13 to 20 minutes, carried out prior to packaging, allows improving the skin texture of the fish in a very important way for the packaging operation and for the end customer

ANTIMICROBIAL COMPOSITION

The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food products, human skin or amnesia and hard surface as well as a method of stabilizing the composition by including a sequestering agent (citrate salt and/or phosphate salt). 169-. (canceled)70. An antimicrobial composition comprising:a) Lauric arginate ethyl ester;b) hydrogen peroxide; and an additional antimicrobial ingredient selected from the group consisting of an organic acid, an essentials oil, chitosan, a bacteriocin and combinations thereof;', 'an acidulant;', 'a thickening agent;', 'a gelling agent;', 'a foaming agent in a concentration of from about 0.001 to about 20% w/w of said composition;', 'a film forming agent;', 'a potentiator;', 'an antibrowning agent or an antioxidant selected from the group consisting of ascorbic acid or derivatives or isomers thereof, citric acid, malic acid, fumaric acid, lactic acid, succinic acid, pyruvic acid, oxalacetic acid, quinic acid, tartaric acid, alginic acid, pectinic acid, ethylenediaminetetraacetic acid (EDTA), sodium acid pyrophosphate, 4-hexylresorcinol, chitosan, calcium carbonate, calcium sulphate, calcium chloride, calcium phosphate, calcium tartrate, an antioxidant enzyme, and mixtures thereof;', 'a systemic acquired resistance inducer, and', 'combinations thereof., 'at least one of711. The antimicrobial composition of claim , further comprising a carrier.721. The composition of claim , wherein concentration said of lauric arginate ethyl ester is of at least about 5 ppm or is from about 0.001% to about 5% w/w or is from about 0.01% to about 2.5% w/w or is from about 0.01% to about 0.1% w/w.731. The composition of claim , wherein concentration of said hydrogen peroxide is of at least about 5 ppm or is from about 0.001 % to about 35% w/w , or is from about 0.01% to about 20% w/w , ...

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.

Methods of improving color life of modified atmosphere packaged fresh red meat using rosemary extract

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

AUTOMATED MONITORING AND CONTROL OF FOOD PROCESSING SYSTEMS

Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event. 1. A method comprising:receiving, via a communication network, data from one or more controllers of each food processing system of a remote food processing facility, wherein food processing systems of the remote food processing facility include a plurality of poultry processing systems corresponding to different stages of a poultry treatment process;monitoring values of one or more operating parameters for each poultry processing system as the poultry is processed by that poultry processing system over one or more stages of the poultry treatment process, based on the received data, wherein the one or more operating parameters include a dilution ratio representing a concentration of antimicrobials relative to water within an antimicrobial composition applied to the poultry carcasses by a corresponding antimicrobial subsystem of the poultry processing system at each of the one or more stages of the poultry treatment process;detecting at least one event of interest for at least one poultry processing system of the remote food processing facility during at least one stage of the poultry treatment process, based on the monitored values of the one or more operating parameters; andtransmitting, via the communication network to the corresponding one or more controllers of the at least ...

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.

METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE MANUFACTURED BY THE SAME

A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry. 112.-. (canceled)13. A method for manufacturing a fish sauce , comprising:(a) adding salt to fish or a material derived from a fish, mixing and homogenizing;(b) adding meju to the mixed homogenate obtained from step (a) and mixing them together; and(c) putting the mixture obtained from step (b) into a fermentation container, and fermenting and maturing it at a constant temperature under an air conditioning system for a period from 15 days to 5 months.14. A method for manufacturing a fish sauce , comprising:(a) adding salt to fish or a material derived from a fish, mixing, and homogenizing;(b) adding meju to the mixed homogenate obtained from step (a) and mixing them together; and(c) putting the mixture obtained from step (b) into a fermentation container, and fermenting and maturing it at a temperature from 10° C. to 25° C. under an air conditioning system for a period over 6 months to 12 months.15. The method for manufacturing a fish sauce according to claim 13 , further comprising before step (a):(i) draining water from washed fish; and(ii) grinding the washed, water-drained fish or not grinding.16. The method for manufacturing a fish sauce according to claim 14 , further comprising before step (a):(i) draining water from washed fish; and(ii) grinding the washed, water-drained fish or not grinding.17. The method for manufacturing a fish sauce according to claim 15 , wherein claim 15 , in step (ii) claim 15 , the fish is ground to a size from 0.5 cm to 1.5 cm ...

Antimicrobial Compositions and Related Methods of Use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications. 1. A method of affecting microbial activity , said method comprising providing a composition comprising an acid component selected from propanoic acid , isobutyric acid , salts of said acids and combinations of said acids and said salts; and another component selected from a C-Cacid ester , an aldehyde and combinations thereof , providing said composition is absent naphthalene and azulene derivative compounds; and contacting at least one of a microbe and a substrate capable of supporting microbial activity with said composition , said composition in an amount at least partially sufficient to affect microbial activity.2. The method of wherein said other component is selected from isoamyl acetate claim 1 , isobutyl isobutyrate claim 1 , benzaldehyde and combinations thereof.3. The method of wherein said substrate is selected from food items.4. The method of wherein said food item comprises post-harvest produce.5. The method of wherein said other component is selected from isoamyl acetate claim 4 , isobutyl isobutyrate claim 4 , benzaldehyde and combinations thereof.6. A method of affecting microbial activity claim 4 , said method comprising providing a composition comprising an acid component selected from propanoic acid claim 4 , isobutyric acid claim 4 , salts of said acids and combinations of said acids and said salts; and another component selected from a C-Cacid ester claim 4 , an aldehyde and combinations thereof claim 4 , providing said composition is absent naphthalene and azulene derivative compounds; and contacting at least one of a microbe and a food item capable of supporting microbial activity with said composition claim 4 , said composition in ...

CHILLER WATER SAMPLING DEVICE

A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of sample water in the mixing tank to bring the pH within the operating range of a peroxyacetic acid sensor. The sensed level of peroxyacetic acid can be used to control further addition of peroxyacetic acid to the chiller. 1. A chiller water sampling device , the device including:a first line configured to enable a flow of discharged fluid from a chiller;a first flow meter for sensing fluid flow through the first line;a diverter in fluid communication with the first line for dividing the fluid flow from the first line into a second line and a third line;a second flow meter for sensing fluid flow through the second line;a first valve for controlling fluid flow through the second line;the second line discharging fluid flow from the device;a second valve for controlling fluid flow through the third line;a mixing tank for receiving fluid flow from the third line;an acid storage tank in fluid communication with the mixing tank;a first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a pH sensing device for monitoring the pH of fluid in the mixing tank, the pH sensing device generating a first signal responsive to the pH of the fluid in the mixing tank, the first signal being applied to the first metering device for controlling fluid flow from the acid storage tank to the mixing tank;a fourth line for discharging fluid from the mixing tank;a fifth line in fluid communication with the fourth line for discharging fluid from the device;a third valve for controlling fluid flow through the fourth line;a sixth line in fluid communication with the fourth line for discharging fluid from the device;a fourth valve for controlling fluid flow through the sixth line;the pH sensing device generating a second signal ...

MIXTURES AND COMPOSITIONS FOR TREATING FOOD PRODUCTS

Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. The soluble fiber can be a psyllium husk. The insoluble fiber can be a citrus fiber. The ascorbic acid source can be any source high in ascorbic acid, e.g. a citrus juice powder. Methods of treating a food product using the mixtures and liquid compositions are also provided. Treated food products are further provided. The treated food product can be a beef, poultry, pork, fish, or a combination thereof The food product can include an effective amount of the mixture or liquid composition to increase the shelf life of the food product, e.g. by increasing the water holding capacity of the food product and/or decreasing the discoloration of the food product. 1. A dry mixture for treating a food product , the mixture comprising:a soluble fiber present in an amount from 20% to 60% (w/w) based upon the weight of the mixture; andan insoluble fiber present in an amount from 30% to 80% (w/w) based upon the weight of the mixture.2. The mixture of claim 1 , further comprising an ascorbic acid source present in an amount from 1% to 30% (w/w) based upon the weight of the mixture.3. The mixture of claim 1 , the composition consisting essentially of the soluble fiber and the insoluble fiber.4. The mixture of claim 2 , the composition consisting essentially of the soluble fiber claim 2 , the insoluble fiber claim 2 , and the ascorbic acid source.5. The mixture of claim 1 , wherein the soluble fiber is selected from the group consisting of psyllium husk claim 1 , flax seed claim 1 , xanthan gum claim 1 , a pectin claim 1 , and a combination thereof.6. The mixture of claim 1 , wherein the insoluble fiber is selected from the group consisting of a citrus fiber claim 1 , almond fiber claim 1 , a cellulose claim 1 , chia fiber claim 1 , coconut fiber ...

Control of Pathogenic Bacteria in Foods

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N—(C-C) acyl arginine alkyl (C-C) ester, and chicken fat; or (iv) N—(C-C) acyl arginine alkyl (C-C) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of sp. that are reduced by about 99%. 136-. (canceled)37. A preservative composition comprising:a lecithin having a HLB between 7 and 12 and being present in an amount of about 0.05 to about 30.0 percent by weight of the composition; and{'sup': 'α', 'sub': 8', '18', '1', '8, 'a N—(C-C) acyl arginine alkyl (C-C) ester salt;'}a glycerol monoester of a fatty acid present in an amount of about 0.01 to about 7.5 percent by weight of the composition; or a sugar monoester of a fatty acid present in an amount of about 0.02 to about 15.0 percent by weight of the composition; andoptionally, a chelating agent.38. The composition of claim 37 , wherein the lecithin has a HLB of about 11 to about 12.39. The composition of claim 37 , wherein the lecithin is present in an amount between about 0.15 to about 15.0 percent by weight of the composition.40. The composition of claim 37 , wherein the N—(C-C) acyl arginine alkyl (C-C) ester salt is LAE-HCl or LAE-thymol.41. The composition of claim 37 , wherein the N—(C-C) acyl arginine alkyl (C-C) ester salt is present in an amount of about 0.002 to about 4.0 wt percent by weight of the composition.42. The composition of wherein the ...

Antimicrobial Compositions and Related Methods of Use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Composition for maintaining or improving the quality of processed meat

The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis:between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;between 0.05 and 5% w/w acid equivalent of nitrite;between 0.5 and 5% w/w acid equivalent of ascorbate; andbetween 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof;wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Emulsion for improving meat

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

FORMULATIONS FOR STABILIZING MOISTURE IN MUSCLE FOODS

Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described. 1. A phosphate-free composition for stabilizing moisture in muscle foods , prepared from lemon juice and vinegar , comprising acetate salt and citrate salt in an aqueous solution having a pH greater than 7.5 and an ionic strength greater than 0.2.2. The composition of claim 1 , wherein the composition comprises sodium acetate claim 1 , potassium acetate claim 1 , sodium citrate claim 1 , and potassium citrate.3. The composition of claim 2 , wherein the composition comprises 5 parts of an equal mix of sodium acetate and potassium acetate to 1 part of an equal mix of sodium citrate and potassium citrate.4. The composition of claim 2 , wherein the composition comprises 10 parts of an equal mix of sodium acetate and potassium acetate to 1 part of an equal mix of sodium citrate and potassium citrate.5. The composition of claim 1 , wherein the acetate salt comprises 300 grain vinegar neutralized with a neutralizing agent comprising sodium bicarbonate and potassium bicarbonate.6. The composition of claim 1 , wherein the citrate salt comprises 400 gpl lemon concentrate neutralized with a neutralizing agent comprising sodium bicarbonate and potassium bicarbonate.7. The composition of claim 1 , wherein the composition has an ionic strength of 0.2 to 0.5.8. The composition of claim 1 , wherein the composition has a pH of 8.5 to 9.8.9. The composition of claim 7 , wherein the composition has a pH of 9.0±0.3.10. The composition of claim 1 , further comprising plum juice.11. A phosphate-free composition for stabilizing moisture in muscle foods claim 1 , prepared from plum juice.12. The composition of claim 11 , wherein the composition comprises 2.% plum juice concentrate.13. The composition of claim 12 , wherein the composition is vinegar-free. This application claims the benefit of, and priority to, U.S. Provisional Application No. 61/867,862, filed Aug. 20, ...

VOLATILE APPLICATIONS AGAINST PATHOGENS

This invention is related to the use of a volatile antimicrobial compound against pathogens. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds. 2. The method of claim 1 , wherein the compound and agriculturally acceptable salts thereof is of formula I or II.3. The method of claim 2 , wherein qis 1.4. The method of claim 3 , wherein each of Rand Ris H.5. The method of claim 4 , wherein R* is substituted or unsubstituted aryl claim 4 , or substituted or unsubstituted heteroaryl.6. The method of claim 5 , wherein R* is halo substituted aryl or alkoxy substituted aryl.7. The method of claim 1 , wherein R* is substituted or unsubstituted aryl claim 1 , or substituted or unsubstituted heteroaryl.8. The method of claim 7 , wherein R* is fluoro substituted aryl or methoxy substituted aryl.9. The method of claim 7 , wherein R* is fluoro substituted aryl.10. The method of claim 7 , wherein R* is methoxy substituted aryl.11. The method of claim 7 , wherein R* is unsubstituted aryl.13AcremoniumAlbugoAlternariaAscochytaAspergillusBotryodiplodiaBotryospheriaBotrytisByssochlamysCandidaCephalosporiumCeratocystisCercosporaChalaraCladosporiumColletotrichumCryptosporiopsisCylindrocarponDebaryomycesDiaportheDidymellaDiplodiaDothiorellaElsinoeFusariumGeotrichumGloeosporiumGlomerellaHelminthosporiumKhuskiaLasiodiplodiaMacrophomaMacrophominaMicrodochiumMoniliniaMonilochaethesMucorMycocentrosporaMycosphaerellaNectriaNeofabraeaNigrosporaPenicilliumPeronophythoraPeronosporaPestalotiopsisPeziculaPhacidiopycnisPhomaPhomopsisPhyllostictaPhytophthoraPolyscytalumPseudocercosporaPyriculariaPythiumRhizoctoniaRhizopusSclerotiumSclerotiniaSeptoriaSphacelomaSphaeropsisStemphylliumStilbellaThielaviopsisThyronectriaTrachysphaeraUromycesUstilagoVenturiaVerticillium ...

Composition for maintaining or improving the quality of processed meat

The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Antimicrobial Compositions and Related Methods of Use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications. 1Muscodor crispans. An antimicrobial composition comprising an acid component selected from C-Cacids , acid salts and combinations thereof a C-Cacid ester component; a C-Cketone component; and at least two C-Ccomponents isolatable from a volatile by-product of an isolated culture of grown on potato dextrose agar , providing said composition is absent naphthalene and azulene derivative compounds.2. The composition of wherein said acid component is selected from isobutyric acid claim 1 , propanoic acid and combinations thereof3. The composition of wherein said ester component is selected from esters of acetic acid claim 1 , propanoic acid and isobutyric acid and combinations of said esters.4. The composition of wherein said ketone component is 2-butanone.5. The composition of wherein acetic acid claim 4 , propanoic acid or a combination thereof is at least in part substituted for said 2-butanone.6. The composition of where each said component of said composition is generally recognized as safe for human consumption under Chapter 21 of the United States Code of Federal Regulations.7. The composition of comprising a rhamnolipid component.8. The composition of applied to an article selected from a human food product claim 1 , food processing equipment and a surface of a food processing facility.9. The composition of wherein said human food product is selected from a carcass claim 8 , meats and meat products.10Muscodor crispans. An antimicrobial composition comprising an acid component selected from C-Cacids claim 8 , acid salts and combinations thereof a C-Cacid ester component; a C-Cketone component; and at least two C-Ccomponents isolatable from a volatile ...

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.

MEAT PRODUCT

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [] berry, acerola [] berry extract or mixtures thereof (c) green tea [], green tea [] extract or mixtures thereof. 1. A meat product comprising(a) uncooked meat;{'i': Malpighia emarginata', 'Malpighia emarginata, '(b) acerola [] berry, acerola [] berry extract or mixtures thereof; and'}{'i': Camellia sinensis', 'Camellia sinensis, '(c) green tea [], green tea [] extract or mixtures thereof.'}2. A meat product according to wherein the uncooked meat is red meat.3. A meat product according to wherein the uncooked meat is selected from pork claim 1 , beef claim 1 , lamb claim 1 , chicken claim 1 , turkey claim 1 , veal claim 1 , rabbit claim 1 , venison claim 1 , horse claim 1 , goat claim 1 , and fish.4. A meat product according to wherein the uncooked meat is selected from whole muscle claim 1 , ground muscle or minced muscle.5. A meat product according to wherein the uncooked meat is minced beef.6. A meat product according wherein the uncooked meat is beef having a fat content of less than 30 wt. % based on the weight of the uncooked meat.7Malpighia emarginata. A meat product according to comprising acerola [] berry extract.8Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of least 1 ppm based on the total weight of the meat product.9Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of no greater than 300 ppm based on the total weight of the meat product.10Camellia sinensis. A meat product according to comprising green tea [] extract.11Camellia sinensis. A meat product according to comprising green tea [] extract in an amount to provide catechins in an amount of at least 100 ppm based on the total weight of the meat product.12Camellia sinensis. A meat product ...

METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF LOAF-TYPE FOOD PRODUCTS

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods. 1. A method for preserving the freshness of a loaf-type food product , the method comprising adding a loaf-type food product and a sauce capable of maintaining the freshness of the loaf-type food product for at least 3 hours to a container , wherein an opening for the container is on a side opposite of the sauce.2. The method of wherein the sauce is in an amount ranging from about 10% to about 50% by weight of an amount of the loaf-type food product.3. The method of wherein the sauce includes one or more gel components.4. The method of wherein the gel components are selected from the group consisting of gelatin claim 3 , gellan gum claim 3 , xanthan gum claim 3 , locust bean gum claim 3 , pectin claim 3 , carrageenan claim 3 , cellulose gum claim 3 , gum arabic claim 3 , modified starch claim 3 , and combinations thereof.5. The method of wherein the sauce has a viscosity ranging from about 11 cP to about 44 cP.6. The method of wherein the sauce covers a top of the loaf-type food product when the container is opened and the loaf-type food product is removed from the container. This application is a divisional of U.S. application Ser. No. 14/007,449 filed Sep. 25, 2013, which is a National Stage of International Application No. PCT/US2012/029249 filed Mar. 15, 2012, which ...

Liquid and powder delivery systems for application of antimicrobials to meat products

Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes . The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products.

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. 167-. (canceled)68. A method for preventing and/or inhibiting the growth of , and/or killing a micro-organism in a material , wherein:the method comprises contacting the material with ingredients of a protectant composition comprising nisin and an extract obtained from or obtainable from rosemary; andthe protectant composition comprises phenolic diterpenes in an amount of greater than 1.0 wt. % based on the protectant composition.69. A method according to claim 68 , wherein the protectant composition comprises carvacrol in an amount of less than 0.04 wt. % claim 68 , based on the protectant composition.70. A method according to claim 68 , wherein the protectant composition comprises carvone in an amount of less than 0.075 wt. % claim 68 , based on the protectant composition.71. A method according to claim 68 , wherein the protectant composition comprises thymol in an amount of less than 0.1 wt. % claim 68 , based on the protectant composition.72. A method according to claim 68 , wherein the protectant composition comprises phenolic diterpenes in an amount of greater than 2.0 wt. % claim 68 , based on the protectant composition.73. A method according to claim 68 , wherein:the extract comprises a phenolic triterpene; andthe total amount of phenolic triterpene, based on the protectant composition, is greater than 3.5 wt. %.74. A method according to claim 73 , wherein the phenolic triterpene is selected from betulinic ...

COMPOSITIONS AND METHODS FOR REDUCING ICE CRYSTAL FORMATION

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein. 36-. (canceled)810-. (canceled)12. The peptoid polymer of claim 1 , wherein at least 2 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.13. The peptoid polymer of claim 1 , wherein at least 4 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.14. The peptoid polymer of claim 1 , wherein the Chydroxyalkyl group is an independently selected optionally substituted Chydroxyalkyl group.15. (canceled)16. The peptoid polymer of claim 1 , wherein each instance of Ris H.17. The peptoid polymer of claim 1 , wherein n is between 6 and 25.18. (canceled)19. The peptoid polymer of claim 1 , wherein n is between 6 and 22.20. The peptoid polymer of claim 1 , wherein X is selected from the group consisting of H claim 1 , Calkyl claim 1 , and Cacyl; and Y is selected from the group consisting of —OH and amino.21. The peptoid polymer of claim 1 , wherein X and Y are taken together to form a covalent bond.2243-. (canceled)44. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about 0° C. to about −20° C.45. (canceled)46. (canceled)47. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about −20° C. to ...

Method for Preserving and Conditioning Beef by Combining Composite Essential Oil and Modified Atmosphere Packaging

A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4° C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef. 1. A method for preserving and conditioning beef by combining composite essential oil and modified atmosphere , comprising:(1) cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly;(2) placing the beef dipped in the step (1) into a modified atmosphere packaging box and fast precooling to reduce the internal temperature to 4-8° C. ;(3) vacuumizing the cooled modified atmosphere packaging box in the step (2), then inflating mixed gas of 02, CO2 and N2 for modified atmosphere preservation with the inflating time of 3 s and pressure of 0.6 MPa;(4) storing the beef subjected to the modified atmosphere packaging in the step (3) at 0-4° C.2. The method according to claim 1 , wherein the composite essential oil in the step (1) is composite essential oil with the mass concentration of 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil by taking 20% ethyl alcohol as a diluent.3. The method according to ...

FRESHNESS-RETENTIVE FILM

The present invention provides a freshness-retentive film having high antibacterial characteristics. In the freshness-retentive film according to the present invention, at least one compound selected from the group consisting of palmityldiethanolamine, stearyldiethanolamine, glycerol monolaurate, and diglycerol monolaurate is present on at least one surface of the film at 0.002 to 0.5 g/m. 1. A freshness-retentive film , comprising at least three layers of a rear surface layer , an intermediate layer and a surface layer ,wherein a mixture of palmithyldiethanolamine and stearyldiethanolamine is present on at least one surface of the film, and the amount of compound (a) present on the one surface of the film is 0.002 to 0.040 g/m2, and the surface layer and the intermediate layer contain the compound (a) with the amount of 0.001 to 3% by mass.2. The freshness-retentive film according to claim 1 , further comprising at least one of glycerol monolaurate and diglycerol monolaurate.3. The freshness-retentive film according to claim 1 ,wherein the three layers of the rear surface layer, the intermediate layer and the surface layer respectively comprise an ethylene-based polymer selected from high pressure low density polyethylene (LDPE), linear low density polyethylene (LLDPE), and high density polyethylene (HDPE).4. The freshness-retentive film according to claim 3 ,wherein the ratio of the thicknesses of the rear surface layer, the intermediate layer, and the surface layer is 3/94/3 to 10/80/10. This application is a continuation of U.S. patent application Ser. No. 14/763,973, filed Jul. 28, 2015, which is a national stage of International Application PCT/JP2014/056598, filed Mar. 13, 2014, which claims priority to Japanese Patent Application No. 2013-240601 filed on Nov. 21, 2013, Japanese Patent Application No. 2013-217871 filed on Oct. 18, 2013, Japanese Patent Application No. 2013-139180 filed on Jul. 2, 2013, Japanese Patent Application No. 2013-108524 filed on May ...

SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES

Systems, devices, and methods for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin sea salt, potassium sorbate, decyl glucoside, Sodium Lauryl Sulfate, calcium ascorbate, grapefruit seed extract, Quillaja Saponin, Lauryl Glucoside, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance. 1. A system for reducing food borne illness comprising:a solution consisting of a plurality of substantially organic compounds and water; andan applicator for applying the solution to a surface of a food substance;wherein the solution is substantially transparent.2. The system of claim 1 , wherein the compounds are selected from: citric acid claim 1 , sodium citrate claim 1 , vegetable glycerin claim 1 , sea salt claim 1 , potassium sorbate claim 1 , decyl glucoside claim 1 , Sodium Lauryl Sulfate claim 1 , calcium ascorbate claim 1 , grapefruit seed extract claim 1 , sodium bisulfate claim 1 , cocamidopropyl hydroxysultaine claim 1 , and glycerin.3. The system of claim 2 , wherein the solution comprises approximately: 92.7% to 95.4% water claim 2 , 2% citric acid claim 2 , 2% sodium citrate claim 2 , 0.2% vegetable glycerin claim 2 , 0.2% potassium sorbate; 0% to 0.4% decyl glucoside claim 2 , 0% to 0.2% calcium ascorbate claim 2 , 0% to 0.2% grapefruit seed extract claim 2 , 0% to 0.1% sodium bisulfate claim 2 , and 0.2% to 2% sea salt.4. The system of claim 1 , wherein the solution consists of: 58.5% water claim 1 , 20% citric acid claim 1 , 10% sodium citrate claim 1 , 10% cocamidopropyl hydroxysultaine claim 1 , 1% glycerin claim 1 , and 0.5% calcium ascorbate.5. The system of claim 1 , wherein a solute of the ...

Alkaline antimicrobial compositions, methods, and systems

The present disclosure relates, according to some embodiments, to systems, compositions, and methods for sanitizing a food product with an alkaline antimicrobial composition. For example, the present disclosure relates, in some embodiments, to a composition for sanitizing a food product with regard to at least one microorganism without substantial residue of the composition left on the sanitized food product, the composition comprising (a) at least one quaternary ammonium compound (b) a base, and (c) at least one solubility enhancing agent. The present disclosure also relates to a system for sanitizing a food product, the system comprising a housing, a plurality of work pieces passing through the housing, a conduit for applying an alkaline antimicrobial composition to the work pieces, and a chiller.

SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE

A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance. 1. A system for reducing food borne illness comprising:a solution consisting of a plurality of substantially organic compounds and water; andan applicator for applying the solution to a surface of a food substance;wherein the solution is substantially transparent.2. The system of claim 1 , wherein the compounds are selected from: citric acid claim 1 , sodium citrate claim 1 , vegetable glycerin claim 1 , sea salt claim 1 , potassium sorbate claim 1 , decyl glucoside claim 1 , calcium ascorbate claim 1 , grapefruit seed extract claim 1 , sodium bisulfate claim 1 , cocamidopropyl hydroxysultaine claim 1 , and glycerin.3. The system of claim 2 , wherein the solution comprises approximately: 92.7% to 95.4% water claim 2 , 2% citric acid claim 2 , 2% sodium citrate claim 2 , 0.2% vegetable glycerin claim 2 , 0.2% potassium sorbate; 0% to 0.4% decyl glucoside claim 2 , 0% to 0.2% calcium ascorbate claim 2 , 0% to 0.2% grapefruit seed extract claim 2 , 0% to 0.1% sodium bisulfate claim 2 , and 0.2% to 2% sea salt.4. The system of claim 1 , wherein the solution consists of: 58.5% water claim 1 , 20% citric acid claim 1 , 10% sodium citrate claim 1 , 10% cocamidopropyl hydroxysultaine claim 1 , 1% glycerin claim 1 , and 0.5% calcium ascorbate.5. The system of claim 1 , wherein the solution is substantially odorless.6. The system of claim 1 , wherein the applicator ...

LARGE SCALE METHODS OF UNIFORMLY COATING PACKAGING SURFACES WITH A VOLATILE ANTIMICROBIAL TO PRESERVE FOOD FRESHNESS

The present application relates to large-scale methods of uniformly coating packaging surfaces with a benzoxaborole compound. 1. A method of treating a food product with an antimicrobial agent , the method comprising:administering a benzoxaborole treatment directly to one or more surfaces of a food packaging material, wherein the benzoxaborole treatment comprises one or more benzoxaborole compounds,drying the one or more surfaces of the food packaging material,placing a food product inside of the food packaging material, andvaporizing the benzoxaborole compound from the one or more surfaces of the food packaging material to treat the food product located therein.2. The method of claim 1 , wherein the food product is selected from the group consisting of a strawberry claim 1 , a raspberry claim 1 , a blackberry claim 1 , and a blueberry.7. The method of claim 1 , wherein administering the benzoxaborole treatment to food packaging material further comprises embedding the benzoxaborole compound into the food packaging material claim 1 , impregnating the food packaging material with the benzoxaborole compound claim 1 , or coating the food packaging material with the benzoxaborole compound.8. The method of claim 1 , wherein the food packaging material is a chamber.9. The method of claim 8 , wherein the chamber is a clamshell.10. The method of claim 9 , wherein the clamshell comprises polyethylene terephthalate.11. A large-scale method of treating a plurality of chambers with an antimicrobial agent claim 9 , the method comprising:placing a plurality of chambers in a position to be treated wherein each of the chambers comprise one or more surfaces,administering the antimicrobial treatment to one or more surfaces of the plurality of chambers during preformation, formation, or postformation of the plurality of chambers, wherein the antimicrobial treatment comprises one or more benzoxaborole compounds,drying the one or more surfaces of the plurality of chambers, andaffixing ...

ANTIMICROBIAL LIGNIN COMPOSITION DERIVED FROM WOOD BIOMASS

An antimicrobial lignin composition derived from wood biomass for use as a food additive is described. The additive comprises enriched lignin, carbohydrates and water. A method of making a microbial inhibiting food matrix and a method of treating food to inhibit microbial growth are also described. 1. An antimicrobial composition of hydrolysis lignin , for inhibiting microbial growth in food comprising:an enriched lignin with a molecular weight of >10,000 Daltons;carbohydrates; andwater.2. The composition of claim 1 , comprising 45% to 65% w/w enriched lignin in the composition claim 1 , 30% to 35% w/w carbohydrates in the composition claim 1 , wherein less than 10% w/w of the composition comprises water soluble components.3. The composition of claim 2 , comprising 50% to 60% w/w the enriched lignin in the composition.4. The composition of claim 1 , further comprising 3% w/w of protein.5. The composition of claim 1 , wherein the composition is at a concentration from 4000 ppm to 32 claim 1 ,000 ppm (0.4% to 3.2% w/w) in an aqueous media.6. The composition of claim 1 , wherein the composition is at a concentration from 4000 ppm to 64 claim 1 ,000 ppm (0.4% to 6.4% w/w) in a food matrix.7. The composition of claim 6 , wherein the concentration is 32 claim 6 ,000 ppm to 64 claim 6 ,000 ppm (3.2% to 6.4% w/w).8. The composition of claim 1 , wherein the carbohydrates are selected from group consisting of monomeric sugars claim 1 , oligosaccharides claim 1 , polysaccharides and combinations thereof.9. A method of making a microbial growth inhibiting food matrix comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'providing the antimicrobial composition of ,'}pasteurizing the antimicrobial composition;providing a food matrix;mixing the pasteurized antimicrobial composition with the food matrix.10. The method of claim 9 , wherein the food matrix is an aqueous broth or a solid food matrix.11. The method of claim 9 , wherein the antimicrobial composition is dosed ...

FILM FOR PRESERVING EDIBLE MEAT

[Problem] To provide: a film which is for aging meat and which is relatively easy to treat and allows meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the deterioration of color or the like of fresh meat. 1. A film for preserving meat , wherein(1) the film includes a hydrogen-generating layer containing hydrogen-generating particles capable of generating molecular hydrogen upon reacting with water, and wherein(2) the film is used such that the hydrogen-generating layer is in direct contact with a surface of meat.2. The film for preserving meat according to claim 1 , whereinthe hydrogen-generating layer has a structure in which the hydrogen-generating particles are dispersed in a matrix containing a polymer material.3. The film for preserving meat according to claim 1 , whereinat least the surface of hydrogen-generating particles protruding outward from the surface of the hydrogen-generating layer is covered with a coating layer containing a coating resin.4. The film for preserving meat according to claim 2 , whereinthe polymer material is at least one selected from the group of polyethylene, polypropylene, a styrol resin, a vinyl chloride resin, polyethylene terephthalate, a polyamide resin, a urethane resin, a fluororesin, a modified fluororesin, an epoxy resin, starch, cellulose, nylon, polyethylene glycol, and polyethylene oxide.5. The film for preserving meat according to claim 1 , whereinthe hydrogen-generating particles are at least one selected from the group of magnesium hydride, calcium hydride, barium hydride, beryllium hydride, strontium hydride, lithium hydride, sodium hydride, sodium borohydride, lithium/sodium hydride, silicon hydride, magnesium, aluminum, a magnesium alloy, and an aluminum alloy.6. The film for preserving meat according to claim 1 , whereinthe volume average particle diameter of the hydrogen-generating particles is 1 to 100 μm.7. The film for preserving meat according to ...

METHOD FOR TREATING FOOD SURFACES WITH AMINO ACID ESTERS

A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface an N—C-Cacyl amino acid ester and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, 1. A method for reducing or inhibiting bacterial contamination on a food surface; said method comprising applying to the food surface an N—C-Cacyl amino acid ester and a methylcellulose , whereinthe methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less,wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups andwherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.2. The method of in which the food surface is an animal carcass at a temperature from 30 to 40° C.3. The method of in which s23/s26 is 0.27 or less.4. The method of in which the methylcellulose is applied in a liquid carrier at a concentration from 0.5 to 10 wt %.5. The method of in which the methylcellulose and the amino acid ester are present in a single liquid carrier.6. The method of in which the animal carcass is a beef or chicken carcass.7. The method of in which s23/s26 is from 0.14 to 0.26. This invention relates to a method for treating food surfaces with amino acid esters to improve efficacy of the compounds.U.S. Pub. No. 2009/0246336 discloses a method for reducing bacterial contamination in food by applying a bacteriophage treatment, in some embodiments together with a thickener. However, this reference does not disclose or suggest use of the methylcellulose polymers of the ...

Methods of reducing or eliminating pathogenic bacteria

Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.

ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS

An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof, and has a pH between about 2 and 6. Antioxidant compounds for the composition are composed preferably from phenolic based compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (butylhydroxytoluene, BHT), propyl gallate (propyl 3,4,5-trihydroxybenzoate), tert-butylhydroquinone (TBHQ, tertiary butylhydroquinone), mixed tocopherols (tocopherols, Vitamin E), rosemary extract, oregano oil (origanum oil) and vegetable oil; other antioxidant compounds such as calcium propanoate (or calcium propionate) and ethyoxyquin; and derivatives or mixtures thereof. 1. A method of treating a protein food source such as poultry , beef and swine comprising the steps of:(a) adding a phenolic antioxidant compound to a non-aqueous carrier liquid selected from the group consisting of vegetable oil, propylene glycol, mixed tocopherols, ethoxyquin and mixtures thereof.(b) mixing together said carrier liquid and said antioxidant compound;(c) adding an antimicrobial compound selected from the group consisting of a medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof;(d) mixing together said carrier liquid, said antioxidant compound and said antimicrobial compound in order to form a non-aqueous antimicrobial composition; and(e) delivering said antimicrobial composition to said protein food source.2. The method of claim 1 , wherein said delivering step is selected from the group of steps consisting of directly contacting said composition with said food source and mixing said composition with said food source.3. The method of claim 1 , wherein the antimicrobial compound is present in the composition in an ...

PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products. 1. Production line for in-line processing of food products , comprising a food transport path that successively leads through:A) a brine unit for feeding a brine solution to the food products;B) a liquid smoke unit for feeding a liquid smoke to the brined food products; andC) a transit oven for drying and heating the brined and smoke treated food products.2. Production line according to claim 1 , characterised in that the transport path includes plural connecting food transport conveyors of which a food transport conveyor that leads through the liquid smoke unit is separate from a food transport conveyor that leads through the transit oven.3. Production line according to claim 2 , characterised in that the transit oven is chosen from the group consisting of linear transit ovens and spiral transit ovens.4. Production line according to claim 1 , characterised in that the liquid smoke unit is provided with a liquid smoke dispenser.5. Production line according to claim 1 , characterised in that the brine unit and the liquid smoke unit are arranged in a combined brine/liquid smoke unit.6. Production line according to claim 1 , characterised in that preceding the brine unit the production line comprises a co-extrusion unit for extruding a food dough with a coating that comprises collagen and/or alginate.7. Production line according to claim 1 , characterised in that the production line comprises a UV-source for radiating the food products claim 1 , which UV-source is located preceding the oven.8. Method for in-line processing ...

FORMULATIONS AND METHODS FOR COLOR PRESERVATION OF FRESH MEAT

Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon present in a ratio (w/w) to preserve the color of the meat product while still inhibiting outgrowth of spoilage microorganisms. Methods of using the N mixtures to prepare and preserve fresh meat products, and fresh ground meat products containing the mixtures are also provided. 1. A dry mixture for preserving color of a meat product , the dry mixture comprising a dried lemon , and a dried vinegar or a dried rosemary ,wherein a ratio (w/w) of the dried lemon to the dried vinegar is within the range of 5 to 1.2. The dry mixture according to claim 1 , wherein the ratio of the dried lemon to the dried vinegar is about 60% to 80% dried lemon to about 40% to 20% dried vinegar by weight based on the combination of the two.3. The dry mixture according to claim 1 , wherein the dried lemon is prepared by a process comprising:adjusting a lemon juice or lemon juice concentrate to a pH of about 6.8 to 7.3 having a solids content of about 35% to 70% by weight to produce a buffered lemon juice concentrate; anddrying the buffered lemon juice concentrate to produce the dried lemon.4. The dry mixture according to claim 3 , wherein the pH of the lemon juice concentrate is adjusted with a basic buffering or neutralizing agent claim 3 , and wherein the dried lemon has a pH of about 6.5 to 8.0.5. (canceled)6. The dry mixture according to claim 1 , wherein the dried lemon has a moisture content of about 15% or less.7. The dry mixture according to claim 1 , wherein the dried vinegar is a vinegar derived acetate salt.8. The dry mixture according to claim 1 , wherein the dry mixture comprises a dried vinegar and the dried vinegar is derived by treating vinegar with a basic neutralizing agent to produce a partially-neutralized vinegar with a pH of below 7.0 ...

RHEOLOGY MODIFIED LOW FOAMING LIQUID ANTIMICROBIAL COMPOSITIONS AND METHODS OF USE THEREOF

The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof. 1. A method for reducing a population of microorganisms on a surface comprising: (i) at least about 25 wt % water;', '(ii) an antimicrobial agent comprising an anionic surfactant;', '(iii) a defoaming agent;', '(iv) an acidulant selected from the group consisting of sulfates, sulfonates, and combinations thereof;', '(v) a stabilizing agent; and', '(vi) a thickening agent,, '(a) providing a single phase aqueous low foaming antimicrobial concentrate composition comprisingwherein the composition has a viscosity of between about 50 centipoise and about 3500 centipoise, and the thickening agent is present in an amount effective such that the composition is phase stable under acidic conditions;(b) diluting the composition; and(c) contacting the surface with the diluted composition such that the population of microorganisms is reduced, wherein the composition does not need to be rinsed from the surface.2. The method of claim 1 , wherein the anionic surfactant is selected from the group consisting of alkyl sulfates claim 1 , alkyl sulfonates claim 1 , alkyl aryl sulfonates claim 1 , sulfonated fatty acids claim 1 , sulfonated fatty acid esters claim 1 , sulfonated carboxylic acid esters claim 1 , and mixtures thereof.3. The method of claim 1 , wherein the defoaming agent comprises a silicone defoaming agent.4. The method of claim 1 , wherein the thickening agent is selected from the group consisting of natural polysaccharide or cellulose thickeners claim 1 , plant exudates claim 1 , seaweed extracts claim 1 , water soluble polymers claim 1 , poly acrylic acid based thickeners claim 1 , polyacrylamide based thickeners claim 1 , inorganic clay based thickeners claim 1 , and mixtures ...

Meat treatment composition and use thereof

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

MEAT PRODUCT

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [] berry, acerola [] berry extract or mixtures thereof (c) green tea [], green tea [] extract or mixtures thereof. 1. A meat product comprising(a) uncooked meat;{'i': Malpighia emarginata', 'Malpighia emarginata, '(b) acerola [] berry, acerola [] berry extract or mixtures thereof; and'}{'i': Camellia sinensis', 'Camellia sinensis, '(c) green tea [], green tea [] extract or mixtures thereof.'}2. A meat product according to wherein the uncooked meat is red meat.3. A meat product according to wherein the uncooked meat is selected from pork claim 1 , beef claim 1 , lamb claim 1 , chicken claim 1 , turkey claim 1 , veal claim 1 , rabbit claim 1 , venison claim 1 , horse claim 1 , goat claim 1 , and fish.4. A meat product according to wherein the uncooked meat is selected from whole muscle claim 1 , ground muscle or minced muscle.5. A meat product according to wherein the uncooked meat is minced beef.6. A meat product according wherein the uncooked meat is beef having a fat content of less than 30 wt. % based on the weight of the uncooked meat.7Malpighia emarginata. A meat product according to comprising acerola [] berry extract.8Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of least 1 ppm based on the total weight of the meat product.9Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of no greater than 300 ppm based on the total weight of the meat product.10Camellia sinensis. A meat product according to comprising green tea [] extract.11Camellia sinensis. A meat product according to comprising green tea [] extract in an amount to provide catechins in an amount of at least 100 ppm based on the total weight of the meat product.12Camellia sinensis. A meat product ...

SHORT-TERM WASH TREATMENT OF PRODUCE

A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold. 1. A produce wash system comprising:a produce line comprising a short-term wash device followed by a wash device;a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device; anda wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time,wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.2. The produce wash system of claim 1 , wherein the short-term wash treatment provides at least one or more from a group consisting of antimicrobial properties claim 1 , potentiating properties for the antimicrobial action of the subsequent wash device and wash treatment claim 1 , and controlling ...

Control of Pathogenic Bacteria in Foods

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, Nα-(C8-C18) acyl arginine alkyl (C8-C18) ester, and chicken fat; or (iv) Nα-(C8-C18) acyl arginine alkyl (C8-C18) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.

METHOD FOR CONSERVING FOODSTUFFS INCLUDING FISH

The method of conserving foodstuffs enables foodstuffs including fish in the form of a slab to be conserved. The method includes the following preparation steps: preparing raw fish by adding a water-retaining agent; forming a slab; and sterilizing the foodstuffs. 1. A method of conserving foodstuffs , the foodstuffs comprising fish and being in the form of a slab , wherein the method comprises the following preparation steps:preparing raw fish by adding a water-retaining agent;forming a slab; andsterilizing the foodstuffs.2. A method according to claim 1 , wherein the water-retaining agent comprises carrageenans.3. A method according to claim 1 , wherein the water-retaining agent is added by churning.4. A method according to claim 1 , including a step of adding an enzyme claim 1 , such as transglutaminase.5. A method according to claim 1 , wherein the slab-forming step comprises a step of molding a block of fish claim 1 , and a subsequent step of portioning the block into a plurality of slabs.6. A method according to claim 5 , wherein the forming step includes a maturing step during which the molded block of fish is stored for a duration of longer than 12 h at a temperature of less than 6° C. prior to being subjected to portioning.7. A method according to claim 6 , including a crusting step following the step of maturing the block of fish claim 6 , during which crusting step said block of fish is exposed to a temperature lying in the range −25° C. to −15° C. for a duration longer than 20 min.8. A method according to claim 1 , wherein the slab is substantially rectangular in shape and is of weight lying in the range 70 g to 250 g.9. A method according to claim 1 , including a grilling step prior to sterilization.10. A method according to claim 1 , during which the slab-forming step is a step of assembling together whole fish pieces.11. A method according to claim 1 , wherein the fish is tuna.12. A method according to claim 1 , including a step of packaging and vacuum ...

System for reducing bacteria on food surfaces while extending shelf life

A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfite, and an applicator for applying the solution to the food substance.

COMPOSITIONS AND METHODS FOR LOWERING COUNTS OF PATHOGENIC MICROORGANISMS IN FOOD PRODUCTS

Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. 1. A method of increasing antimicrobial activity of an antimicrobial composition for treating a meat product , comprising adding to the antimicrobial composition at least one essential oil.2. The method of claim 1 , wherein said adding further comprises adding to the antimicrobial composition approximately equal parts of:a first essential oil component consisting essentially of 5-isopropyl-2methylphenol (Carvecrol); anda second essential oil component consisting essentially of 3,7-dimethylocta-1,6-dien-3-ol (Linalool),in amounts sufficient to yield concentrations of each essential oil component of about two micrograms per gram of meat product.3. The method of claim 1 , wherein the antimicrobial composition comprises at least one organic acid.4. The method of claim 1 , further comprising adding caprylic acid to the antimicrobial composition containing the at least one essential oil.5. A composition for treating a meat product claim 1 , comprising: concentrated buffered vinegar, comprising buffered vinegar that has been concentrated by evaporation to produce an elevated acetate concentration of about 34 to 38% acetate salts and a free acetic acid content of about 3.5 to 4.5% by weight; and', 'unconcentrated buffered vinegar; and, 'a vinegar mixture, comprising approximately equal parts ofat least one essential oil.6. The composition of claim 5 , wherein said at least one essential oil comprises an essential oil mixture comprising approximately equal parts of:a first essential oil component consisting essentially of 5-isopropyl-2methylphenol (Carvecrol); anda second essential oil component consisting essentially of 3,7-dimethylocta-1,6-dien-3-ol (Linalool).7. The composition of claim 6 , ...

Food additive

The present invention relates to a food additive,, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 10 to 50% by weight grapefruit and/or grapefruit seed extract, 20 to 50% by weight citrus fruit extract, and 5 to 20% by weight of one or more flavorants selected from the group consisting of cacao, pomegranate, hops, curry, coriander, nutmeg, lovage, fenugreek, olive, onion, garlic, oregano, cinnamon, rosemary, thyme, tarragon, lemon grass, cumin, and anise.

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 , ...

HUMIDITY ACTIVATED FORMULATION FOR VOLATILE COMPOUNDS

This invention is related to controlled release formulations of volatile antimicrobial compounds against pathogens affecting meats, plants, or plant parts or dairy products. Provided are delivery systems in the form of coatings or films, where controlled release of their volatile components in vapor form is triggered by high relative humidity. The volatile component may include, for example volatile antimicrobial liquids including low molecular weight alcohols and/or aldehydes, 1-methylcyclopropene, and/or other volatile fungicides. 110.-. (canceled)11. A method for preparing a humidity-activated material , the method comprising:(a) dispersing a volatile component in an aqueous solution comprising a binder component to give a mixture;(b) casting the mixture onto a packaging material; and(c) solidifying the mixture to generate a coating on the packaging material,wherein the mixture has a viscosity greater than 250 cPs.12. A method for preparing a humidity-activated material , the method comprising:(a) dispersing a volatile component in an aqueous solution comprising a binder component to give a mixture;(b) casting the mixture onto a solid substrate; and(c) solidifying the mixture to generate a coating on the solid substrate,wherein the mixture has a viscosity greater than 250 cPs.13. The method of claim 12 , wherein the solidifying step comprises drying the mixture with a stream of gas to form a skin on a top surface of the mixture.14. The method of claim 13 , wherein the stream of gas is applied at a temperature between 20° C. and 120° C.15. The method of claim 12 , wherein the binder component comprises polyvinyl alcohol.16. The method of claim 12 , wherein the binder component does not comprise cellulose claim 12 , starch claim 12 , gum claim 12 , or polyethylene glycol.17. The method of claim 12 , wherein the volatile component comprises an antimicrobial compound.18. The method of claim 12 , wherein the volatile component comprises a volatile oil.19. The method ...

IN SITU GELIFYING POWDER

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate,—pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition. 10. (canceled)11. A method for treating a cutaneous wound in a patient claim 1 , said method comprising applying to said wound the composition in powder form as defined in in an effective quantity for treating said wound.12. A method for preserving a food claim 1 , said method comprising contacting fluid released by said food with the composition in powder form as defined in in an effective quantity for preserving the food.13. An atomization process for preparing the composition in powder form as defined in by spray drying technology utilising the following operating parameters:{'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, 'Inlet temperature of the composition in liquid solution, or suspension, form as defined in comprised between 50° C. and 110° C.;'}Atomizer feeding rate between 7.5 and 20 ml/min;Diameter of the atomization nozzle between 3.0 and 500 microns;Incoming air flow between 100L/min and 600 L/min;Pressure in drying chamber between 38 mbar and 60 mbar;Relative spray rate between 50 and 100%.17. A composition according to comprisingat least one further polysaccharide and/orat least one ingredient selected from: soothing agents, cicatrizing agents, growth factors, peptides, anti-inflammatory agents and antimicrobials and/orat least one inorganic salt selected from: sodium ...

FOOD ADDITIVE FOR PROTEIN-BASED PRODUCTS

The present invention provides a food additive composition that comprises a natural replacement for sodium phosphate. The natural replacement for sodium phosphate may be one or more natural sources of polysaccharides and/or starches (e.g., trehalose or plant-derived fibers). In one embodiment, the natural replacement for sodium phosphate is a combination of a first natural source of polysaccharides or starches and a second natural source of polysaccharides and/or starches, and includes a component for adjusting the pH (e.g., sodium carbonate), and optionally, a dry flavor masking agent such as a dry source of acetic acid (e.g., vinegar powder).

Compositions and Methods for Tissue Storage

The disclosure provides methods, and related compositions, for treating tissue with trehalose, where treatment reduces water loss during subsequent storage, for example, frozen storage. 1. A method for processing a first composition that comprises muscle fibers , the method comprising:Step a. Contacting a solution of a first concentration of trehalose (Solution A) to a first composition that comprises muscle fibers;Step b. Incubating the first composition that comprises muscle fibers, for a pre-determined time, at a first temperature that is above freezing, in the presence of the Solution A; and,Step c. Reducing or eliminating the presence of the Solution A;wherein the concentration of trehalose in the Solution A is capable of reducing weight loss of the first composition and is also capable of reducing water loss from the first composition, as determinable by subjecting to at least three cycles of freezing and thawing, as compared to a second control composition that comprises muscle fibers that was not incubated in the presence of trehalose, where the second control composition is subjected to the at least three cycles of freezing and thawing.2. The method of wherein the first composition is meat for human consumption.3. The method of that does not comprise freezing.4. The method of that further comprises freezing following Step c.5. The method of claim 1 , wherein the reducing or eliminating of the Solution A comprises draining or blotting.6. The method of claim 1 , wherein the pre-determined time is at least 12 hours and the first temperature is 2-10 degrees C.7. The method of claim 1 , wherein the first composition that comprises muscle fibers does not comprise an organ or gland.8. The method of claim 1 , wherein the first composition that comprises muscle fibers comprises meat that is one or more of beef claim 1 , pork claim 1 , poultry claim 1 , fish claim 1 , or shellfish.9. The method of claim 1 , wherein the first concentration of trehalose is at least 5% ...

Antimicrobial Compositions and Related Methods of Use

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical, personal care and/or animal care products and applications. 1. A composition comprising propanoic acid , a C-Cacid salt and a component selected from a C-Cacid ester and a C-Caldehyde , said composition having a pH greater than about 4.4.2. The composition of wherein said acid salt is selected from salts of isobutyric acid claim 1 , salts of citric acid and combinations thereof.3. The composition of wherein said acid salt is selected from salts of isobutyric acid and combinations thereof.4. The composition of wherein said salt is selected from potassium and ammonium salts of isobutyric acid.5. The composition of wherein said ester is selected from esters of a Cacid and combinations thereof.6. The composition of wherein said ester is selected from esters of isobutyric acid and combinations thereof.7. The composition of wherein said ester is isobutyl isobutyrate.8. The composition of wherein said aldehyde is benzaldehyde.9. The composition of wherein said acid salt is selected from salts of isobutyric acid and combinations thereof.10. The composition of wherein said salt is selected from potassium and ammonium salts of isobutyric acid.11. The composition of wherein said ester is selected from esters of isobutyric acid and combinations thereof.12. The composition of wherein said ester is isobutyl isobutyrate.13. The composition of wherein said acid salt is potassium isobutyrate.14. The composition of wherein said pH is about 4.7 to about 5.4.15. The composition of comprising isobutyl isobutyrate and benzaldehyde.16. The composition of applied to a substrate selected from fruits claim 1 , nuts claim 1 , vegetables and seeds.17. A composition comprising propanoic acid claim 1 , a salt of isobutyric acid ...

METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE

A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. 120-. (canceled)21. A method of producing a vinegar-derived food additive , comprising:(a) treating vinegar with a basic neutralizing agent to partially neutralize the vinegar to a pH below 7.0; and(b) evaporating water from and drying the product of step (a) to produce the food additive consisting essentially of an acetate and an acid in the form of a dry powder.22. The method of claim 21 , further comprising:(c) adding untreated vinegar to the product of step (b) to produce an acetate-vinegar dry powder or solution having a pH of about 7.0 to about 10.0.23. The method of claim 21 , wherein the basic neutralizing agent is selected from the group consisting of: sodium bicarbonate claim 21 , sodium carbonate claim 21 , and potassium ...

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 ...

COMPOSITIONS AND METHODS FOR POLYMER BASED SHELF LIFE EXTENSION

The present disclosure relates to compositions, solutions, and methods for extending the shelf life of food compositions. For example, the disclosure is directed to food compositions or solutions comprising silk fibroin. In some instances, the compositions may be coated with a silk fibroin layer. The disclosure is also directed to methods of preparing food compositions. The methods include spray-coating, dip-coating, or mixing the food compositions with fragments of silk fibroin. 1. A food composition comprising silk fibroin , wherein the silk fibroin is added to the food composition either as a powder or as a solution in which powdered silk fibroin has been reconstituted within a solvent.2. The food composition of claim 1 , wherein the silk fibroin is comprised within a solution deposited onto the food composition using spray-coating.3. The food composition of claim 1 , wherein the silk fibroin is comprised within a solution deposited onto the food composition using dip-coating.4. The food composition of claim 1 , wherein the silk fibroin is mixed into the food composition.5. The food composition of claim 1 , wherein the silk fibroin is deposited onto the food composition and is not annealed post-deposition.6. The food composition of claim 1 , wherein all or substantially all of an external surface of the food composition is coated with the silk fibroin.7. The silk fibroin of claim 1 , wherein the silk fibroin is comprised within a solution claim 1 , the silk fibroin solution being dried via air-drying claim 1 , freeze-drying claim 1 , vacuum drying claim 1 , or heat-drying post-deposition.8. The food composition of claim 6 , wherein the thickness of the silk fibroin-coated external surface is comprised of a single layer of at least 12 nm and no more than about 180 um.9. The food composition of claim 6 , wherein the thickness of the silk fibroin-coated external surface is comprised of a plurality of silk fibroin layers claim 6 , wherein thickness of at least one ...

Control of Pathogenic Bacteria in Foods

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat; (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N—(C-C) acyl arginine alkyl (C-C) ester, and chicken fat; or (iv) N—(C-C) acyl arginine alkyl (C-C) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of sp. that are reduced by about 99%. 155-. (canceled)56. A preservative composition comprising:an effective amount of between about 0.002 to about 4.0 wt % of Nα-(C8-C18) acyl arginine alkyl (C1-C8) ester-thymol,wherein application of the composition is effective for reducing colony forming units of pathogens by about 94% compared to application of a composition lacking Nα-(C8-C18) acyl arginine alkyl (C1-C8) ester-thymol.57. The composition of claim 56 , further comprising a chelating agent EDTA.58. The composition of claim 56 , further comprising buffers to maintain pH of less than 7.59. The composition of claim 56 , further comprising a flavoring or coloring.60. The composition of claim 56 , further comprising a surfactant. This application is a continuation of U.S. application Ser. No. 16/950,443 filed Nov. 17, 2020, which is a continuation of Ser. No. 16/818,027 filed Mar. 13, 2020, now U.S. Pat. No. 10,842,175, which is a divisional of U.S. application Ser. No. 16/265,515, filed Feb. 1, 2019, now U.S. Pat. No. 10,624,368, which claims priority to U.S. Provisional Pat. App. No. 62/625,139, filed on Feb. 1, 2018, all of which are incorporated by reference ...

STABLE COMPOSITIONS OF UNCOMPLEXED IODINE AND METHODS OF USE

The present invention is directed to a composition in solution (often, an aqueous solution) which comprises a combination of molecular iodine (I) and an acceptable source of iodate (IO), and an acid (inorganic or organic), wherein iodide and iodate are present in the composition at a molar ratio of about 0.1 to about 25, the concentration of uncomplexed molecular iodine is a disinfectant, biocidal and/or antimicrobial (depending upon the end use of the composition) effective amount the concentration of acid in the composition is effective to provide a buffering pH in the composition ranging from about 1.5 to about 6.5. Compositions according to the present invention are storage stable for unexpectedly long periods of time (up to about 5 years), and find use as disinfecting solutions, as germicides and/or biocides (e.g. antiviral, antibacterial, antifungal, antispore etc.) for various surfaces and solutions including living and inanimate surfaces and are particularly useful because of their low cost, their reduced use of iodine, their activity (because of the high concentration of free molecular iodine in solution), their reduced environmental impact, their long term storage stability and their reduced toxicity. They also have particular utility in treating food surfaces to retard spoilage, increase useful shelf-life and minimize the human and economic cost of food waste. The compositions inactivate viruses, bacteria (both gram negative and positive), spores and fungi. Compositions according to the present invention may be used and stored in a variety of materials, given the substantial absence of corrosion (non-corrosive) these compositions display. Dental compositions (e.g. preprocedure rinses and other compositions) and methods related thereto are also disclosed. 1. A composition comprising an antimicrobial effective amount of uncomplexed molecular iodine (I) , a source of iodate (IO—) in an effective amount and a predetermined amount of an acid , wherein the ...

Surface Treatment for Steel to be Used on Meat and Poultry Processing Equipment

A method of treating a surface of a poultry processing conveyor includes assembling the conveyor and bead blasting at least one surface of the conveyor to reduce a surface roughness of the surface. The surface of the conveyor may be bead blasted with glass beads. The glass beads may be All-sized glass beads. The bead blasting of the surface may be conducted at a pressure of approximately 60 psi. The bead blasting of the surface may be directed at a 45-degree angle relative to the surface of the conveyor. The method may further include applying a hydrogen peroxide solution to the surface after the conveyor has been bead blasted. The method may further include shrink-wrapping the conveyor after the conveyor has been bead blasted. 1. A method of treating a surface of a poultry processing conveyor , comprising:(a) assembling the conveyor; and(b) bead blasting at least one surface of the conveyor to provide a consistent finish on the surface.2. The method of claim 1 , wherein the surface of the conveyor is bead blasted with glass beads.3. The method of claim 2 , wherein the glass beads are AH-sized glass beads.4. The method of claim 1 , wherein the bead blasting of the surface is conducted at a pressure of approximately 60 psi.5. The method of claim 1 , wherein the bead blasting of the surface is directed at a 45-degree angle relative to the surface of the conveyor.6. The method of claim 1 , further comprising applying a hydrogen peroxide solution to the surface after the conveyor has been bead blasted.7. The method of claim 1 , further comprising shrink wrapping the conveyor after the conveyor has been bead blasted.8. A poultry processing conveyor claim 1 , comprising:a frame,a conveyor belt; anda pair of side walls on opposite sides of the conveyor belt,wherein at least one of the frame and the pair of side walls is bead blasted to reduce a surface roughness of the frame or the pair of side walls. This application claims the benefit of U.S. provisional patent ...

Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis

Disclosed are embodiments of a composition including propanoic acid, a C4 acid salt, and a component selected from a C2-C5 acid ester and a C2-C8 aldehyde and combinations thereof. The composition is provided in an aqueous medium. Each of the propanoic acid and the C4 acid salt are independently present in an amount at least partially sufficient to provide to said composition a pH greater than about 4.4.

Method for treating food surfaces with antimicrobial acids

A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface an organic acid and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

METHODS AND COMPOSITIONS FOR STORAGE AND TRANSPORTATION OF FRESH FOOD

A method for storing and transporting fresh food is provided. The method includes the steps of: placing fresh food in a receptacle suitable for storing and transporting fresh food; providing a foam composition including a food grade surfactant, a gas, and an aqueous carrier; and at least partially covering the fresh food with the foam composition. The fresh food may be live seafood, meat, produce or processed food. 136-. (canceled)37. A method for storing and transporting , fresh food , the method comprising:a) placing fresh food, in a receptacle suitable for storing and transporting fresh food; a. a food grade surfactant;', 'b. a gas;', 'c. an aqueous carrier; and, 'b) providing a foam composition comprisingc) at least partially covering the fresh food with the foam composition.38. A method according to wherein step b) comprises adding the aqueous carrier to a dry foaming composition comprising the food grade surfactant.39. A method according to comprising:d) removing air from between the fresh food under the cover of the foam composition.40. A method according to wherein step d) comprises replacing the air with nitrogen claim 39 , carbon dioxide claim 39 , argon claim 39 , carbon monoxide claim 39 , or mixtures thereof.41. A method according to wherein the gas comprises nitrogen claim 39 , carbon dioxide claim 39 , argon claim 39 , carbon monoxide claim 39 , or mixtures thereof claim 39 , but excludes oxygen.42. A method according to wherein the gas comprises oxygen.43. A method according to wherein the surfactant comprises a native protein selected from the group consisting of frog-derived proteins claim 42 , carbohydrate-binding proteins claim 42 , hydrophobias claim 42 , caseins and denatured proteins.44. A method according to wherein the frog-derived protein is ranasmurfin or a ranaspumin claim 43 , the carbohydrate-binding protein is a lectin or a mucin claim 43 , and the denatured protein is soy claim 43 , whey or albumin.45. A method according to wherein ...

ANTIMICROBIAL COMPOSITIONS CONTAINING ALKYLPYRAZINES AND THEIR USES

Embodiments of the invention relates to an antimicrobial composition comprising an alkyl pyrazine compound or mixture of compounds selected from the group consisting of 2-isobutyl-3-methylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-isopropylpyrazine, 2-isobutylpyrazine and mixtures of methylpyrazines having one, two and three isopropyl or isobutyl substituents. Further embodiments of the invention relate to uses of alkyl pyrazine compounds, in particular for controlling microbial growth. 116-. (canceled)17. An antimicrobial composition comprising an alkyl pyrazine compound or mixture of compounds selected from the group consisting of 2-isobutyl-3-methylpyrazine , 2-isobutyl-3-methoxypyrazine , 2-isopropylpyrazine , 2-isobutylpyrazine and mixtures of methylpyrazines having one , two and three isopropyl or isobutyl substituents.18. The antimicrobial composition according to further comprising an additional alkyl pyrazine compound having at least one isopropyl and/or isobutyl substituent.19. The antimicrobial composition according to being present in solid claim 17 , liquid or gaseous form.20. The antimicrobial composition according to further comprising a solvent.21. The antimicrobial composition according to further comprising a carrier material claim 17 , wherein the alkyl pyrazine compound or mixture of compounds is immobilized on and/or in the carrier material.22. The antimicrobial composition according to claim 21 , wherein the carrier material comprises a cyclodextrin.23. Use of an alkyl pyrazine compound or mixture of compounds selected from the group consisting of 2-isobutyl-3-methylpyrazine claim 21 , 2-isobutyl-3-methoxypyrazine claim 21 , 2-isopropylpyrazine claim 21 , 2-isobutylpyrazine and mixtures of methylpyrazines having one claim 21 , two and three isopropyl or isobutyl substituents as an antimicrobial agent.24. The use according to claim 23 , wherein the alkyl pyrazine compound or mixture of compounds is used for controlling microbial growth in and/or ...

MEAT TREATMENT

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant selected from the group consisting of polyethoxylated sorbitan fatty acid esters;{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof; and'}(iii) a thickening agent.2. The meat treatment composition according to claim 1 , wherein the polysorbate is polyoxyethylene (20) sorbitan monooleate.3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the thickening agent is selected from the group consisting of xanthan claim 1 , carrageenan and alginates.5. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.7. The meat treatment composition according to claim 5 , having a pH value of below 6.8. The meat treatment composition according to claim 1 , wherein the organic acid and the thickening agent ...

MEAT TREATMENT

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant selected from the group consisting of saponins; and{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof.'}2. The meat treatment composition according to claim 1 , wherein the saponins are tea saponins.3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the meat treatment composition further comprises (iii) a thickening agent.5. The meat treatment composition according to claim 4 , wherein the thickening agent is selected from the group consisting of xanthan claim 4 , carrageenan and alginates.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.7. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.8. The meat treatment composition according to claim 6 , having a pH value of below 6.9. The meat treatment composition according to claim 4 , ...

MEAT TREATMENT

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained. 1. A meat treatment composition , comprising:(i) a nonionic surfactant, selected from the group consisting of polyglycerol fatty acid esters; and{'sub': 2', '8, '(ii) an organic acid selected from the group consisting of C-Cmonocarboxylic acids, lactic acid, citric acid, and mixtures thereof.'}2. The meat treatment composition according to claim 1 , wherein the nonionic surfactant is decaglycerol mono/dioleate (Caprol PGE 860).3. The meat treatment composition according to claim 1 , wherein the organic acid is lactic acid.4. The meat treatment composition according to claim 1 , wherein the meat treatment composition further comprises (iii) a thickening agent.5. The meat treatment composition according to claim 4 , wherein the thickening agent is selected from the group consisting of xanthan claim 4 , carrageenan and alginates.6. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 300/1-10/1.7. The meat treatment composition according to claim 1 , wherein the organic acid and the nonionic surfactant are present in a weight ratio within 250/1-20/1.8. The meat treatment composition according to claim 6 , having a pH value of ...

Antimicrobial Compositions

A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided. 1. A composition comprising pure hesperidin and a Lamiaceae extract , wherein a majority of volatile oil components from the lamiaceae extract having been removed.2. The composition according to claim 1 , wherein the Lamiaceae extract contains a Lamiaceae phenolic diterpene selected from carnosic acid and carnosol and mixtures thereof claim 1 , and the weight ratio of hesperidin to Lamiaceae extract is between 0.16 and 240.3SalviaRosmarinusLepechiniaOreganumThymusHyssopus. The composition according to claim 2 , wherein the Lamiaceae extract is selected from rosemary extract claim 2 , oregano extract claim 2 , thyme extract claim 2 , sage extract claim 2 , mint extract claim 2 , extract claim 2 , extract claim 2 , extract claim 2 , extract claim 2 , extract claim 2 , extract and mixtures thereof.4. The composition according to claim 1 , further comprises a carrier selected from arabic gum claim 1 , dextrose claim 1 , salt claim 1 , mono & diglycerides of fatty acids claim 1 , MPG claim 1 , Polysorbate 80 claim 1 , dextrose claim 1 , vegetable oil claim 1 , glucose syrup claim 1 , glycerin claim 1 , decaglycerol monooleate claim 1 , fatty acid esters claim 1 , benzyl alcohol claim 1 , ethyl alcohol claim 1 , propylene claim 1 , glycol claim 1 , polysorbates claim 1 , sorbitans claim 1 , sorbitan trioleate claim 1 , capric/caprylic triglycerides claim 1 , and combinations thereof.5. The composition according to claim 1 , further comprises a carrier of maltodextrin having a structure distinct from a starch from which the maltodextrin originates.6. The composition according to claim 4 , wherein the composition is in the form of a dry powder.7. The composition ...

Antimicrobial Compositions

A composition includes Punica extract and a Lamiaceae extract, wherein a majority of the volatile oil components have been removed from the Lamiaceae extract. A method for applying the composition to a food which includes but is not limited to fresh/unprocessed and processed meat, fish or poultry is also provided.

Method To Prevent Decomposition and Insect Infestation During Animal Dressing

A method to prevent decomposition and insect infestation during animal dressing includes the steps of killing of wild game and providing an anti-decomposition fluid. The anti-decomposition fluid comprises citric acid and water. The fluid is sprayed on the wild game as the wild game is being dressed to prevent growth on meat exposed during the dressing process. 1. A method of preventing bacterial and insect growth on wild game as the wild game is being dressed , said method comprising the steps of:killing of wild game; citric acid;', 'water; and, 'providing an anti-decomposition fluid, said anti-decomposition fluid comprisingspraying the fluid on the wild game as the wild game is being dressed.2. A method of preventing bacterial and insect growth on wild game as the wild game is being dressed , said method comprising the steps of:killing of wild game; citric acid;', 'water; and, 'providing an anti-decomposition fluid, said anti-decomposition fluid consisting ofspraying the fluid on the wild game as the wild game is being dressed.3. A method of preventing bacterial and insect growth on wild game as the wild game is being dressed , said method comprising the steps of:killing of wild game; 20% by weight citric acid;', '80% by weight water; and, 'providing an anti-decomposition fluid, said anti-decomposition fluid consisting ofspraying the fluid on the wild game as the wild game is being dressed. The disclosure relates to anti decomposition and insect infestation compositions and more particularly pertains to a new such composition used in a method of protecting meat during the dressing of a wild animal in the field.An embodiment of the disclosure meets the needs presented above by generally comprising the steps of killing of wild game and providing an anti-decomposition fluid. The anti-decomposition fluid comprises citric acid and water. The fluid is sprayed on the wild game as the wild game is being dressed to prevent growth on meat exposed during the dressing process. ...

Control of Pathogenic Bacteria in Foods

Methods of making coated pet food kibble and the kibble product by coating kibble with a composition that include at least one of: (i) lecithin and chicken fat, (ii) lecithin, a glycerol monoester of a fatty acid, a sugar monoester of a fatty acid, and chicken fat; (iii) lecithin, N α -(C 8 -C 18 ) acyl arginine alkyl (C 1 -C 8 ) ester, and chicken fat; or (iv) N α -(C 8 -C 18 ) acyl arginine alkyl (C 1 -C 8 ) ester-thymol and chicken fat. When the pet food kibble coated with a composition as described above, exhibits amounts of Salmonella sp. that are reduced by about 99%. This reduction is effective for at least 60 days post coating when compared to pet food kibble coated with a composition lacking one of (i)-(iv). The compositions are also used in a method for treating raw beef or poultry prior to grinding where the ground meat exhibits amounts of Salmonella sp. that are reduced by about 99%.

Fungicidal compounds and compositions

This invention is related to compounds and/or compositions useful against pathogens affecting meats, plants, or plant parts. In one embodiment, the provided compounds are products of certain oxaborole moieties. In a further embodiment, the compound comprises certain halogen substitutions on the boron atom. Delivery systems are also provided to take advantage of their fungicidal activity and/or volatile nature of these compounds and/or compositions. In another embodiment, the compounds disclosed have herbicidal activity.