Class / Patent application number | Description | Number of patent applications / Date published |
426335000 | Biocidal or disinfecting chemical agent | 45 |
20090011097 | Antimicrobial Salt Solutions for Food Safety 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 | 01-08-2009 |
20090047400 | APPARATUS AND METHOD FOR HYBRID INFUSION OF FOOD PIECES - The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution. | 02-19-2009 |
20090148574 | Humectant Infused Jerky Treat - The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats. | 06-11-2009 |
20090162505 | POWER SPRAYING OF AGRICULTURAL PRODUCTS WITH WRINKLED SKINS - Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying with a mixture of pressurized air and water applied through an atomizing nozzle, which achieves both washing and drying of the raisins. The same process is applicable to other agricultural products with wrinkled skins, and produces unusually effective results. | 06-25-2009 |
20090214732 | PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH - The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking. | 08-27-2009 |
20090291173 | Antimicrobial ice compositions, methods of preparation, and methods of use - The invention includes antimicrobial ice compositions (also called frozen antimicrobial compositions), methods of preparing the compositions, and methods of using the compositions. The frozen composition includes a peroxycarboxylic acid and hydrogen peroxide. The compositions are used to prevent spoilage and microbial contamination of perishable foods, such as fresh fruit, fresh vegetables, meat, poultry, fish, seafood, and shellfish. The compositions may also be used in the processing of sausage or luncheon meat to prevent spoilage and contamination. | 11-26-2009 |
20090324789 | PERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS AND METHODS FOR TREATING PRODUCE - Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0. | 12-31-2009 |
20090324790 | METHODS AND SYSTEMS FOR RECONDITIONING FOOD PROCESSING FLUIDS - The present invention is directed to methods and systems for reconditioning a used food processing fluid. The reconditioned fluids can be used in an upstream or downstream food processing application. | 12-31-2009 |
20100075006 | Antimicrobial Process Using Peracetic Acid During Whey Processing - A system and method for controlling bacteria in the production of whey protein concentrate (WPC) using an organic oxidizer. In embodiments, peracetic acid is introduced into whey solution before or after it encounters one or more ultrafilters. The peracetic acid, even when used in minute quantities, has proven to have sufficient antimicrobial effect such that bacteria counts in the filter are maintained at acceptable levels. The reduction in bacteria not only helps reduce WPC bacteria counts, but also enables the filters to run longer between cleanings. | 03-25-2010 |
20100086658 | LOW FAT CONSUMER PRODUCT COMPRISING A NATURAL PRESERVATIVE SYSTEM AND A METHOD FOR MAKING THE SAME - Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn. | 04-08-2010 |
20100098822 | Isothiocyanate Preservatives and Methods of Their Use - A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature. | 04-22-2010 |
20100136189 | METHOD AND SYSTEM FOR RECAPTURING AND REUSING UNREACTED ANTIMICROBIAL SOLUTIONS IN SPRAY APPLICATIONS - A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse. | 06-03-2010 |
20100203206 | METHOD FOR TREATING FOOD PRODUCTS AND FOOD PRODUCT TREATMENT APPARATUS - For the purpose of simply sterilizing drinking water and food products utilizing carbon dioxide that is in a gaseous state, there is provided a method for treating a food product, which is characterized in that the method comprises allowing microscopic bubbles of carbon dioxide to come into contact with a food product containing microorganisms or enzymes at a pressure of 0.2 to 2 MPa, thereby sterilizing the microorganisms or deactivating the enzymes contained in the food product. | 08-12-2010 |
20100221398 | PRESERVATIVE - The invention relates to use of a compound of Formula (I) as a preservative, or to enhance the anti-mould efficacy of another preservative and a product comprising a compound of Formula (I), wherein: the second carbon is optionally substituted; the bond between R and the second carbon is unsaturated; R is a C | 09-02-2010 |
20110097460 | PROCESS FOR THE REDUCTION IN MICROBIAL ACTIVITY IN PROTEIN PRODUCT CHILLED WATER COOLING TANKS FOR INCREASED TANK WATER UTILITY AND CONSERVATION - The invention described below details a new process that will allow for the extended use of chiller water that is used for cooling food products in food production facilities. The invention utilizes special chemistry to provide acceptable antimicrobial control of the chill water over an extended period of time. The invention is designed for use in the processing of any protein and non-protein based food products that require batch or continuous chilling as part of the production process. The invention enables a food processor to dramatically increase the length of time that the water in a chilled water bath (chiller) may be used before the bath is emptied for cleaning, sanitizing and refilling. The process and invention is a novel approach to water conservation and microbiological control, and is designed to allow the processor to safely extend the time between chiller dump and fill operations. This invention provides benefits to the processor and the environment that make its use very desirable for all processors of protein and non-protein based products that require chilling of their product in a water bath. | 04-28-2011 |
20110206817 | ANTI-MICROBIAL COATED DEVICES AND METHODS FOR MAKING SAME - An anti-microbial coated device includes a device sized and configured for use in a microbe-contaminating environment. The device includes a substrate having a surface configured to be exposed in the microbe contaminating environment. A cold-sprayed anti-microbial coating is deposited on at least a portion of the surface of the substrate. The anti-microbial coating includes fused metal particles and having a thickness in a range from 100 nm to 1 mm. | 08-25-2011 |
20110318461 | PERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS AND METHODS FOR TREATING PRODUCE - Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0. | 12-29-2011 |
20120003371 | Acidification and Preservation of Food Products - A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product. | 01-05-2012 |
20120064210 | Enhanced Preservation of Processed Food - The present invention included compositions and methods for treating | 03-15-2012 |
20120082772 | Method For Sterilization Of Food - The present invention provides a food sterilization method by which the effective sterilization of the spore-forming bacteria having high heat resistance and high pressure resistance is possible without impairing the taste, flavor, and texture of food. A method for sterilization of food comprising: high-pressure treatment step in which one or more amino acids selected from the group consisting of cysteine, alanine, methionine, phenylalanine, serine, leucine, and glycine is added to a sterilization target food, and then the sterilization target food including the amino acid is treated at 50 to 600 MPa for 1 to 120 minutes; and low-temperature heating step in which the sterilization target food is heated at 60 to 100° C. for 5 minutes or more after the high-pressure treatment step. | 04-05-2012 |
20120100272 | LOW FLUID VOLUME ANTIMICROBIAL MOLD REDUCTION SYSTEM AND METHOD - A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray nozzle located below the conveyor. In an embodiment of the invention, one or more end spray nozzles are provided to spray one or more vertical end surfaces of the food product. A fluid supply system for supplies pressurized fluid to the spray nozzles. In an embodiment of the invention, the fluid supply system includes a recirculating reservoir for maintaining the mold inhibitor in suspension. The spray guns are controlled via pulse width modulation such that the instantaneous flow rate and the time averaged flow rate are equal to respective predetermined allowable flow rates. | 04-26-2012 |
20120128843 | WATER AND FEED PRESERVATIVE - Antimicrobial compositions containing buffered propionic or acetic acid mixed with pelargonic acid. | 05-24-2012 |
20120148718 | METHOD FOR CONDITIONING ANIMAL FEED - A method for making pelleted animal feed and the product made by the method, comprising: preparing a composition containing a) 10-90 wt. % of an organic acid selected from the group consisting of acetic, propionic, butyric and mixtures thereof, b) I-90 wt. % of ethoxylated castor oil surfactant having an HLB from 4 to 18 and a molar ratio of 1 molecule of castor oil to 1-200 molecules of ethylene oxide, c) 0-20 wt. % of antimicrobial terpenes, or essential oils; adding water to prepare a heat-treating composition, and applying an effective amount of said heat-treating composition to an animal feed, with sufficient heating to pelletize or extrude the feed. | 06-14-2012 |
20120219683 | TOXIN ADSORBENT - The invention relates to an adsorbent comprising a clay material and activated carbon. Further the invention relates to an animal feed comprising such adsorbent and to the use of such adsorbent for the adsorption of microbial toxins, in particular mycotoxins. | 08-30-2012 |
20120237651 | Method for Preventing Wheat from Mycotoxin Contamination - A method of reducing the contamination amount of mycotoxin in cereals wherein one or more compounds A selected from the group consisting of ammonium salts, primary to quaternary ammonium salts, alkali metal salts, alkaline earth metal salts and polyvalent metal salts of phosphorous acid and phosphite ester are given to the cereals. | 09-20-2012 |
20120269942 | TREATMENT SOLUTION FOR SLICED FRUIT - A treatment for peeled or sliced produce, particularly sliced apples, comprises the steps of placing the sliced produce in a preferred solution for approximately 20 seconds and storing the treated produce at approximately 40 degrees F. One chemical composition for the treatment of peeled or sliced produce, particularly sliced apples, is a treatment solution composed of water plus the following chemicals by weight %: | 10-25-2012 |
20120269943 | CHEMICALLY ACIDIFIED FORMULA - The present invention concerns a directly acidified nutritional formula that prevents growth of pathogenic bacteria in the liquid formula even at room temperature for prolonged time. The invention further relates to a method for preparing the formula and to the use of L(+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6. | 10-25-2012 |
20130017301 | METHOD AND COMPOSITION FOR INHIBITION OF MICROBIAL GROWTH IN AQUEOUS FOOD TRANSPORT AND PROCESS STREAMS - The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products. | 01-17-2013 |
20130122165 | COMPOSITION AND METHOD FOR TREATING FRESH PRODUCE - A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl acetate. Fresh, produce is soaked in the aqueous solution for a period of time to increase crispness of the fresh produce, to kill bacteria on the fresh, produce and to cause the fresh produce to resist recontamination or cross-contamination from bacteria. | 05-16-2013 |
20130156908 | METHOD OF TREATING VEGETABLES WITH PRESERVATIVE - After vegetables are immersed in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid, so that putrefactive bacteria are removed from the surface of the vegetables. Thereafter, the vegetables are dried at low temperature thereby preventing putrefactive bacteria from breeding. | 06-20-2013 |
20130344210 | Food Treatment Method - A food treatment method involves applying alkali metal bisulfate to an outer surface of a food, by an application process beginning with the alkali metal bisulfate in a solution and ending with the alkali metal bisulfate at least partially crystallized when it contacts the food surface. In certain embodiments, the application process causes at least partial evaporation of solvent from the solution. For example, the application process may include forming droplets of the solution, and/or propelling the solution with a gas having a relative humidity not greater than 60% or a temperature of at least 20° C. In certain embodiments, the beginning solution is an aqueous solution including the alkali metal bisulfate at a concentration within a range from 30% to 80%. | 12-26-2013 |
20140106040 | Antimicrobial Agent - There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid. | 04-17-2014 |
20140178543 | Ozone-Based Disinfecting Device and Mixer Therefor - An ozone-based disinfecting device is provided comprising a mixer ( | 06-26-2014 |
20140193553 | METHOD FOR TREATING FRUIT OR VEGETABLES WITH PHOSPHOROUS IONS AND CORRESPONDING COMPOSITIONS - The present application relates to a new method for treating fruits or vegetables comprising the use of hot phosphorous acid (PA) as well as PA-based combinations and corresponding kits. | 07-10-2014 |
20140322407 | MEDIUM CHAIN PEROXYCARBOXYLIC ACID COMPOSITIONS - The present invention relates to compositions including medium chain peroxycarboxylic acid, methods for making these compositions, and methods for reducing the population of a microorganism. The compositions can include advantageously high levels of the medium chain peroxycarboxylic acid, can be readily made, and/or can exhibit reduced odor. | 10-30-2014 |
20150093481 | METHOD AND SYSTEM FOR RECAPTURING AND REUSING UNREACTED ANTIMICROBIAL SOLUTIONS IN SPRAY APPLICATIONS - A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse. | 04-02-2015 |
20150093482 | AQUEOUS CHLOROUS ACID SOLUTION FOR USE AS DISINFECTANT - A process for producing aqueous chlorous acid solution in which chlorous acid, which is safe for the human body, is easy to handle, and less generates chlorine dioxide, is yielded and used as a disinfectant for a pretreatment in food processing. To an aqueous sodium chlorate solution is added sulfuric acid or an aqueous solution thereof in such an amount and concentration that the pH of the aqueous solution can be kept at 2.3-3.4 to thereby react them and generate chloric acid. Subsequently, hydrogen peroxide is added to the chloric acid in an amount which is equal to or larger than the amount necessary for a reduction reaction to thereby yield chlorous acid. Any one of inorganic acids, inorganic acid salts, organic acids, and organic acid salts, or two or more thereof, or a combination or these is added to the aqueous solution containing chlorous acid yielded, whereby the chlorous and acid can be present for long and the pH of the aqueous solution is regulated to regulated to 3.2-7.0. Thus, high bactericidal power is imparted thereto. | 04-02-2015 |
20160007623 | Method for Treating Fruit or Vegetables with Phosphorous Ions and Corresponding Compositions | 01-14-2016 |
20160021903 | METHOD FOR SANITIZING FRESH PRODUCE - Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid. | 01-28-2016 |
20160029652 | ANTIMICROBIAL AGENT - There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid | 02-04-2016 |
20160073649 | Filtration System - A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room. | 03-17-2016 |
20160100596 | CLOSED LOOP RECYCLING SYSTEM AND DIP TANK FOR ANTIMICROBIAL COMPOUNDS - A dip tank and recycling system for applying antimicrobial solution to food items, including a dip tank having a bottom and sides, and holding a liquid antimicrobial solution. A conveyor to convey food items through the tank passes through the liquid antimicrobial solution held in the tank such that food items conveyed on the conveyor are dipped in the liquid antimicrobial solution. At least two discharge nozzles spray fresh antimicrobial solution into the tank. The discharge nozzles are located in the sides of the tank, and are positioned above the level of the conveyor but below an expected top level of the liquid antimicrobial solution contained within the tank such that food items conveyed on the conveyor are agitated by the force of the spray from the discharge nozzles. The spray from the discharge nozzles causes unstacking of items on the conveyor, producing an even application of the antimicrobial solution. | 04-14-2016 |
20160100620 | CLOSED LOOP RECYCLING SYSTEM AND DIP TANK FOR ANTIMICROBIAL COMPOUNDS - A dip tank and recycling system for applying antimicrobial solution to food items, including a dip tank having a bottom and sides, and holding a liquid antimicrobial solution. A conveyor to convey food items through the tank passes through the liquid antimicrobial solution held in the tank such that food items conveyed on the conveyor are dipped in the liquid antimicrobial solution. At least two discharge nozzles spray fresh antimicrobial solution into the tank. The discharge nozzles are located in the sides of the tank, and are positioned above the level of the conveyor but below an expected top level of the liquid antimicrobial solution contained within the tank such that food items conveyed on the conveyor are agitated by the force of the spray from the discharge nozzles. The spray from the discharge nozzles causes unstacking of items on the conveyor, producing an even application of the antimicrobial solution. | 04-14-2016 |
20160113319 | METHOD AND SYSTEM FOR RECAPTURING AND REUSING UNREACTED ANTIMICROBIAL SOLUTIONS IN SPRAY APPLICATIONS - A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse. | 04-28-2016 |
20160174602 | Antimicrobial Compositions and Use Thereof in Food Preservation | 06-23-2016 |