46results about How to "Inhibit microorganisms" patented technology

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about −6.7° C.

Hydrophobic polymer particles (e.g., granules or fragments) employed as filter media, e.g., for filtering runoff water, include an antimicrobial compound on exterior surfaces and can reduce proliferation of microbial organisms as well as sorb chemical contaminants from the water. By employing this dual decontamination action, filter systems employing such particles can improve the quality of runoff water (or other contaminated water streams) and reduce the risk presented by potentially harmful organisms.

The invention discloses an edible fruit fresh-keeping solution / fresh-keeping film as well as a preparation method and application thereof. The edible fruit fresh-keeping solution / fresh-keeping film ischaracterized by being composed of the following raw materials in parts by weight: 20 parts of aloe gel, 20-40 parts of a fish scale gelatin solution with a mass concentration of 2-4%, 4 parts of a plant essential oil, and 3 parts of a plasticizer. The preparation method comprises preparation of the aloe gel; preparation of the fish scale gelatin solution; and preparation of a fresh-keeping solution, or preparation of a fresh-keeping film directly from the fresh-keeping solution. The edible fruit fresh-keeping solution / fresh-keeping film has the advantages of good mechanical properties, goodUV barrier property and good antibacterial property, and is especially suitable for fruits easily infected by fungus.