79results about How to "Reduce microbial count" patented technology

The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.

Disclosed herein are methods for improving safety and delivery of commercial application of cleaning compositions that include enzymes and other protein irritants. The methods reduce the mist and aerosolization of proteins so that inhalation and exposure to the same are reduced. According to the invention, when commercial pressurized sprayers are used to apply protein containing use cleaning compositions of up to 5 ppm protein, aerosolization is decreased to below 60 ng active protein per meter cubed. Applicants have also identified a specific metering tip/nozzle, dispense rate, and low pressure application of not more than 100 psi are critical to achieving the benefits of the invention.

Applicants have identified a critical skin benefit package that can be used in liquid alcohol sanitizing compositions that provides lower amounts of skin conditioners in combination with a specific ratio of different emollients that provide improved skin health with chronic repeated use. The package also provides improved skin feel with without a tacky residue upon drying.

The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.

The present invention relates generally to methods for forming peroxyformic acid, comprising contacting formic acid with hydrogen peroxide. The methods for forming peroxyformic acid can include adding formic acid with a relatively lower concentration of hydrogen peroxide, or adding formic acid to a peroxycarboxylic acid composition or forming composition to react with hydrogen peroxide in the compositions. The present invention also relates to peroxyformic acid formed by the above methods. The present invention further relates to the uses of peroxyformic acid for treating a variety of targets, e.g., target water, including target water used in connection with oil- and gas-field operations. The present invention further relates to methods for reducing or removing H₂S or iron sulfide in the treated water source, improving clarity of the treated water source, or reducing the total dissolved oxygen or corrosion in the treated water source, using peroxyformic acid, including peroxyformic acid generated in situ.

The present invention is directed to antiviral compositions that provide efficacy against non-envelope viruses such as noroviruses. The antiviral compositions comprise an alkyl 2-hydroxycarboxylic acid and an effective amount of a sulfonated surfactant. The composition may be used as a topical on human skin, as a hand sanitizer or as a hard surface cleaning composition.

An antimicrobial treatment method for non-thermal pasteurization and anti-microbial treatment of solid, semisolid, or liquid foods in industrial food transport systems is provided. For solid food applications, the method and related apparatus comprises a conveyor-based transport system. For semisolid or liquid food applications, the method and related apparatus comprises a conduit-based transport system. Both the conveyor-based and conduit-based transport systems are capable of treating food with ultrasound, a UV-ruby lightwave combination, a pulsed electric field, and/or a magnetic field. The method is capable of realizing greater than 3 log reductions in live microbes in foodstuffs, although the technology may be used in nonfood applications.

The antimicrobial composition of the present invention comprises a cationic active ingredient, a foam boosting surfactant, a foam boosting copolymer, a foam stabilizer, and a chelating agent. The present antimicrobial compositions are free of the antimicrobial agent triclosan (i.e., 2,4,4′-trichloro-2′hydroxy-diphenylether), have rapid cidal activity, provide stable copious foam and exhibit enhanced tissue (e.g. skin) compatibility as defined by an in vitro whole toxicology assessment method.

The invention provides a broccoli dehydrating processing method which includes the following steps of selecting materials; cutting off stem and leaves below bud; rinsing by salt water; dicing; sterilizing and killing enzyme by blanching and scalding; blanching and scalding the diced broccoli by 97-99 DEG C hot water for 120-180 seconds; adding soda ash to control the pH value of the blanching and scalding liquid to be in 8.0-9.0; cooling; drying in two stages; selecting again the dried semi-finished product, seeking the foreign bodied out; sealing, packing, and loading in storeroom. The invention conducts effective protective processes during the process course, and the produced broccoli has high quality.

Low foaming, highly acidic peroxycarboxylic acid sanitizing compositions are disclosed as having both improved antimicrobial efficacy in comparison to conventional peroxyoctanoic acid and peroxyacetic acid compositions for sanitizing applications. The compositions include a combination of a low-foaming surfactant and an aluminum sulfate (or other metal salt) defoaming agent that is compatible with the highly acidic peroxycarboxylic acid sanitizing compositions. In particular, the sanitizing peroxycarboxylic acid compositions are also low odor and low/no VOC dual functioning acid wash and sanitizing compositions.

The invention discloses an ultraviolet-visible illumination fruit and vegetable fresh-keeping device and application of the ultraviolet-visible illumination fruit. The ultraviolet-visible illumination fruit and vegetable fresh-keeping device comprises an illumination control system and an illumination internal environment, wherein the illumination control system is arranged on a control platform outside a box body, the illumination control system comprises a control keyboard, a high-precision dimming measuring and control instrument, an illuminance measuring and control instrument, a relative humidity measuring and control instrument and a temperature measuring and control instrument; and the illumination internal environment comprises an ultraviolet light source, an LED (Light Emitting Diode)(red, yellow, blue and green) and other monochromatic sources, and a matched sensor. According to the ultraviolet-visible illumination fruit and vegetable fresh-keeping device, by using an ultraviolet sterilization function and a specific visible light physiological accommodation function, rotting and ageing processes of fruits and vegetables are controlled from two aspects including pathology and physiology, microorganisms carried in the surfaces of the fruits and the vegetables are killed, and the quality and functional ingredients of the fruits and the vegetables are kept, and thus an ideal refreshing effect is achieved.

The invention discloses a processing method of sugar-free preserved green plums. According to the method, a salt pickling step is omitted; sugar alcohol type substances including xylitol, maltitol and the like penetrate into green plums so that the sweetness of the green plums is increased; meanwhile, part of contained organic acids can be transferred out; the content of the organic acids is reduced by using microbial fermentation so that a sweet-acid ratio suitable for eating is obtained; and in the process, the rigidity and the crispiness of the green plums are increased by the common effects of pectin methylesterase and calcium ions, so that the sugar-free healthy green plums which are suitable for being directly eaten are obtained. According to the method, the pectin methylesterase is used for catalytically hydrolyzing methoxyl of pectin to obtain pectic acid; the calcium ions obtained by ionizing the pectic acid and calcium lactate act with one another and the rigidity and the crispiness of the green plums are improved in the existence of a bridging effect of the calcium ions; and the problems that pulp is soft and rotten in processes of pickling and fermenting the green plums, and storing the preserved green plums are solved.

The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

The present invention provides a method and system for manufacturing clarified juice from sugarcane without using sulfitation process and with less heating. The method comprises step of steps of: washing sugarcane with water comprising biocide before passing through cutter and shredders for removing mud and reducing microbial population; spraying biocide on the cut and prepared sugarcane to reduce the microbial activity; adding biocide while milling of the sugarcane or in juice collectors to have control over the microbial growth; filtering the juice to remove floating/suspended matters; heating the filtered juice at about 35-85 deg C.; mixing one or more coagulating and flocculating agents for coagulation of suspended solids; and separating the coagulated solids to obtain clarified juice. This juice can be further treated to manufacture ethanol, juice for packaging having shelf life of about six months and sugar without using conventional sulfitation treatment.

The invention provides an IQF (individual quick freezing) raw head-on prawn preservative and an application thereof. The preservative consists of the following raw materials in parts by weight: 20-25 parts of trehalose, 0.5-0.8 part of antioxidants of bamboo leaves, 1-1.6 parts of citric acid and 72.6-78.5 parts of aqueous extract of tremella. The preservative can effectively maintain the quality of the IQF raw head-on prawn and effectively prevent the problems such as blackening, fat oxidation, drying loss and protein freezing denaturation in the freezing preservation process; and the processing method is applicable to industrial continuous operation.

Nutritional type ginseng land soil thermogenic agent belongs to the technical field of agriculture, and solves the problem that the root system suffers from serious frozen injury, and the survival rate of seedling is low when in the growing process of ginseng. The soil water retention agent is prepared by mixing 40.0-60.0% of pulverized fuel ash, 30.0-50.0% of crushed crop straw (with the water content of 60%), 0.30-0.50% of nitrohumic acid, 0.30-0.60% of monopotassium phosphate, 0.05-0.15% of boric acid, 0.10-0.30% of zinc sulfate, and 0.05-0.15% of ammonium molybdate based on the weight percentage. When in the land preparation, the nutritional type ginseng land soil thermogenic agent is evenly sprinkled on the soil, and the soil is ploughed for three times; when the soil water retention agent is uniformly mixed with ginseng bed soil with the depth of 30cm, the ginseng is transplanted. The invention is used for heating the ginseng land soil, and can raise the soil temperature. Meanwhile, the survival rate of seedling and the yield of the ginseng can be remarkably improved.

The invention relates to methods and kits for use in reducing microbial counts on a patient's skin prior to surgery. Such a kit may be sealed, and include a dry substrate, a container of antiseptic composition, a tray with recessed portion(s), and a cover in sealing contact with a top rim of the tray to seal the contents in the tray. Such a kit may include two (e.g., identical) trays, which are initially attached to one another, each tray providing contents sufficient for one use (e.g., one use within 2 hours of the scheduled surgery, and a prior use done earlier (e.g., the night before). The related method may include providing the kit, removing the cover, dosing the substrate with the antiseptic composition in the tray's recessed region, and using the dosed substrate to apply the composition to skin proximate a location of the invasive procedure to be performed.

The invention discloses a method for improving banana fruit wine appearance quality stability through membrane filtration, which has the technical scheme that bananas are peeled, color protecting liquid is added for enzymolysis, fermentation liquid is regulated, the alcohol fermentation is carried out, the wine slag is separated, a ceramic membrane is used for filtration, and wine is bottled and stored. The method has the advantages that the quality of the banana fruit wine is improved, the appearance is clear and transparent, the transmission rate of the wine liquid reaches higher than 95 percent, simultaneously, the loss of the ethanol content and the mineral substance content in the wine liquid is reduced, the number of microbes in the fruit wine is reduced, the biological stability isimproved, the membrane separation has the characteristics of high separation efficiency, lower energy consumption, simple operation and the like, substances of thallus cells, macromolecular protein and the like can be effectively stopped, and the degerming rate reaches higher than 50 percent. Compared with the traditional high-temperature sterilization and chemical clarification method, the method has the advantages that the adverse influence on the flavor and nutrient components of the wine after the high-temperature sterilization can be avoided, in addition, the addition and reside problemsof external chemical substances can be avoided, and good application prospects are realized.