68results about How to "Reduce microbial load" patented technology

The invention describes a microorganism of the order of lactic acid bacteria or an analogue, fragment, derivative, mutant or combination thereof, wherein the microorganism, or analogue, fragment, derivative, mutant or combination thereof can coaggregate with Streptococcus pyogenes.

In some embodiments, a method may include reducing the microbial load in contaminated water of water recycle loops. These water recycling loops may include pulp and paper mills, cooling towers and water loops, evaporation ponds, feedstock processing systems and/or non-potable water systems. The methods may include providing a peracetate oxidant solution. The peracetate solution may include peracetate anions and a peracid. In some embodiments, the peracetate solution may include a pH from about pH 10 to about pH 12. In some embodiments, the peracetate solution has a molar ratio of peracetate anions to peracid ranging from about 60:1 to about 6000:1. In some embodiments, the peracetate solution has a molar ratio of peracetate to hydrogen peroxide of greater than about 16:1. The peracetate solution may provide bleaching, sanitizing and/or disinfection of contaminated water and surfaces. The peracetate oxidant solution may provide enhanced separation of microbes from contaminated water.

An apparatus, and method of its use, for slicing food products, particularly elongated food products, in which the apparatus has a housing enclosing a rotatable slicing blade, and a sleeve which is mounted in a housing sidewall. The sleeve provides a passageway through which a food product passes and receives a treatment along its outer surface. Other additional and/or alternative features for enhancing or sustaining the cleanliness within the slicing housing also are provided, which include use of overpressure within the housing interior, introduction of HEPA-filtered gas or air therein, delivery of an antimicrobial agent therein, and/or providing interior housing wall surfaces having a surface finish (RMS) not exceeding 32 microinches. The slicing apparatus, and its method of operation, provides reliable, accurate continuous slicing capability while requiring less cleaning.

In some embodiments, a method may include treating pulp in pulp and paper mills. The methods may include providing a peracetate oxidant solution and generating a reactive oxygen species. The peracetate solution may include peracetate anions and a peracid. In some embodiments, the peracetate solution may include a pH from about pH 10 to about pH 12. In some embodiments, the peracetate solution has a molar ratio of peracetate anions to peracid ranging from about 60:1 to about 6000:1. In some embodiments, the peracetate solution has a molar ratio of peracetate to hydrogen peroxide of greater than about 16:1. The peracetate oxidant solution may provide enhanced treatment methods of bleaching, brightening, and delignifying pulp fibers involving the use of peracetate oxidant solutions.

A relocatable plant for citrus juice extraction includes several trailers which are connected together on site to form the relocatable plant. The plant includes a fruit handling trailer, a juicing trailer, a chilling trailer, a tank trailer, a generator trailer, a detachable walkway platform interconnecting the trailers and a plurality of entryways along the walkways for allowing ingress and egress of personnel. A method aspect of the invention includes obtaining fresh citrus juice on a commercial scale by stationing the relocatable plant on site at a citrus grove having fruit ready for harvest, and processing citrus fruit through the plant at a rate sufficient to produce at least 500 gallons of juice per hour of operation.

Provided, among other things, is a elastomeric medical glove having an antimicrobial surface coating comprising: a polymeric layer, and a dried, non-tacky coating on a surface of the polymeric layer, the coating comprising an antimicrobial agent, a wax agent, a lubricant, and a water-soluble wetting agent; wherein the glove comprises a residual powder of less than 2 mg per glove.

The invention provides fungal polypeptides from Trichoderma reesei that possess anti-microbial activity, polynucleotides encoding the polypeptides, compositions comprising the polypeptides and polynucleotides, and methods of use, thereof.

The present disclosure provides devices for reducing the microbial load on objects (e.g., edible plant matter). In certain aspects, the devices include a UV light source and at least a portion of a tumbler composed of a UV light transmissive material. Aspects of the invention also include methods for reducing the microbial load on an object using a UV light source.

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.

A method of treating or preventing a bacterial infection in an animal comprises administering to the animal an effective amount of an antibacterial peptide, the antibacterial peptide being derived from degraded date pits which are degraded by solid state degradation by a fungus, Trichoderma reesei. The antibacterial peptide has a molecular mass of less than 10 kDa and an amino acid sequence including (a) SEQ ID NO:4 or (b) SEQ ID NO:6. The bacterial infection is caused by a Gram-positive bacteria or a Gram-negative bacteria, for example, a Salmonella species, a Campylobacter species, a Shigella species, an Escherichia species, a Pseudomonas species, and a Staphylococcus species.

A face mask assembly that includes a cover, a V-shape shell, a battery, a UV-C LED chipset having one or more UV-C LEDs, and a mouthpiece. The cover having apertures for ingress and egress of air between an inner volume of the V-shape shell and the outside environment. The V-shape shell can fit into the cover forming the inner volume between two walls of the V-shape shell and the cover. In one wall of the V-shape shell is a window that is having a UV-C LED for irradiating the inner volume of the V-shape shell. The other wall of the V-shape shell having apertures for inhaling from the inner volume and exhaling into the inner volume. The face mask can sterilize both the inhaled air and the exhaled air using the pulsating UV-C LEDs.

Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (b) adjusting the pH of the protein component with acid to a pH between 3-5.0 to precipitate a food grade lupin protein extract (PF1), from an acid soluble lupin protein containing component, collecting said precipitated food grade lupin protein extract (PF1), adjusting the pH of the extract to pH 5-6.5 and thereafter drying the extract to give a proteinaceous extract (PF1); and optionally, (c) dehydrating the acid soluble lupin protein containing component to give a second food grade lupin protein extract (PF3); or (e) raising the pH of the acid soluble lupin protein component to pH 5.7, and optionally recovering a lupin protein isolate (PF2), followed by dehydrating the soluble lupin protein component to give a third food grade lupin protein fraction (PF3). Further, there is described a lupin hydrocolloid fraction and a lupin fibre fraction.

A method for sanitizing produce, by: treating the produce with a chlorine dioxide 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 chlorine dioxide 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 chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid.

The invention relates to a processing method for producing low-bacterium wheat flour, comprising the following steps: 1) cleaning raw material wheat for removing impurities; 2) carrying out ozone treatment on the raw material wheat via a circulating fumigation pipeline under the treatment conditions that the concentration is 75ppm and the time lasts for 20min, and then moistening the wheat under the conditions that the temperature is 10 DEG C and the time lasts for 20min, so that the moisture content of a sample is increased from 11% to 14-15%; 3) grinding the wheat prepared in step 2) into wheat flour; 4) carrying out cleaning production by virtue of an HACCP (Hazard Analysis Critical Control Point) technology in the whole processing process. Under the technological conditions, in the wheat flour, the total bacterial count, the total aerobic spore count and the total mould count are respectively 470CFU/g, 180CFU/g and 340 CFU/g, and the total bacillus cereus count and the total escherichia coli count are both less than 10CFU/g; the bacteria carrying amount is reduced by 50-60% compared with that of contrast wheat flour and is lower than the limit index of microorganisms of Australian wheat flour, but the quality of the wheat flour is not affected.

A process is proposed for producing low microbial count whole milk products, in which

• (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C.,
• (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and
• (a3) the pasteurized product is cooled by flash cooling.

A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.

Antimicrobial composition (e.g. ready-to-use and concentrated solutions) having a pH of from about 0 to about 4.5, and comprising a synergistic combination of at least one peroxygen compound, and at least one anionic surfactant selected from the group consisting of alkyl sarcosines and salts thereof having the formula (A):

wherein R1 is a substituted or unsubstituted, saturated or unsaturated, branched or unbranched C8-24 alkyl, R2 is a hydrogen or an alkaline moiety. The solutions are free of percarboxylic acids and precursors thereof, essential oils, bleaching agents, low molecular weight organic diamines, cationic surfactants, C₁-C₄ aldehydes, ferrous salts, parabens, enzymes, and a poly(alkylene glycol) alkyl ethers containing four or more ether linkages. Dry compositions, uses and methods for sanitization, disinfection and sterilization are also disclosed.

A device and method for enterally hydrating a patient with cooled fluids. The patient may be a paralyzed or limited upper body mobility patient with a functional gastrointestinal system who is nonetheless incapable or not fully capable of drinking unassisted. Here fluids are provided by a suspended container which also has a pouch to admit cooling material such as ice, but to keep the cooling material separate from the fluid. The container may also have optional graduation markings to allow for convenient estimation of fluid use, and an upper open and closeable cap to allow the container to be refilled. The container has a lower fluid conducting tube that terminates in a mouthpiece. The mouthpiece contains a fluid valve formed from at least one slit in an elastic material. Patient mouth force on the valve causes the slit to enlarge, thus enabling cooled fluid to flow into the patient.

The present invention provides an antimicrobial composition for coating surfaces that enables a reduction of up to one hundred percent of the microbial activity on any type of frequently used substrate or surface, comprising a compound of micronized high-purity metallic copper particles. Moreover, a process for preparing the composition is provided.

Apparatus and method for processing seafood, meat, and poultry includes a pre-rinse spraying using water solutions containing an antimicrobial agent, and then subjection to pressurized water solution at pressures greater than atmospheric pressure for a selected period to reduce microbial flora on the product prior to freezing or other packaging.