275 results about "Microbiological contamination" patented technology

The invention relates to the formation of antimicrobial solutions formed by ozonating a liquid containing organic precursor molecules. The preferred organic precursor molecules include carboxylic acids, most particularly octanoic acid with or without acetic acid, and alcohols, most particularly greater than 80 weight percent ethanol. The ozonating step is preferably performed with minimal or no water present in the liquid containing the organic precursors. After ozonation is complete, the ozonated liquid may be diluted with water or other solvent to form a use solution for contacting and cleaning a microbially contaminated surface or other medium.

The present invention provides improved and / or shortened methods for expanding TILs and producing therapeutic populations of TILs, including novel methods for expanding TIL populations in a closed system that lead to improved efficacy, improved phenotype, and increased metabolic health of the TILs in a shorter time period, while allowing for reduced microbial contamination as well as decreased costs. Such TILs find use in therapeutic treatment regimens.

The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion of a volume of matter of interest using one or more arrangements of electrodes configured to generate high electric fields powered by low voltages (LVHEF). In one embodiment, the present disclosure provides for exposure of cells to a low voltage high electric field such that at least a portion of the cells in a portion of the volume of interest are killed. While only a portion of the matter is treated at a single time, the treatments are repeated. Over time, the portion of matter in the treated volume is mixed with untreated matter and re-treated with LVHEF until the entire volume of matter of interest is treated to the desired level. The voltage required to treat the volume of matter of interest with LVHEF is substantially lower than the voltage required for treating the volume of matter of interest through a single application of the high electric fields without mixing. In one aspect, electrodes are arranged in a co-planar configuration. The disclosure provides for a variety of applications and products, including consumer goods and pharmaceuticals.

New and in-use fire sprinkler systems can be sterilized by employing antimicrobial gases. The gases include steam, oxygen, and chlorine. Water added to the system after sterilization can be sterilized to prevent the reoccurrence of microbiological contamination.

A treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products for consumption by mammals, especially humans. The process utilizes a treatment of food or food products, or packaged food or food products, with a high pressure gas treatment process (HPP) to provide a reduction of the level of microorganisms or spores on and in such foods or food products. The method includes exposing the food or food product to a gas and / or injecting a gas into a container containing the food or food product; optionally, closing or sealing the container; and subjecting the food or food product and / or the container containing the food or food product to a temperature of less than about 50° C. and, concurrently, to more than one pressure treatment cycle at a pressure of at least about 10,000 psig. Alternatively, the HPP treatment method may instead substitute, or be combined with, one or more pressure treatment cycles at a pressure of less than about 250 psig. Optionally, the food or food product may be packaged before or after the HPP treatment. The food or food product is generally contacted with the gas under pressure conditions for a time sufficient to substantially sanitize or disinfect the food or food product following depressurization.

Subject matter of the invention is the procedure and plant for industrial wastewater and / or drinking water treatment by means of electrochemical methods and advanced oxidation processes. The preparatory phase of gravitational sedimentation is followed by main treatment consisting of electrocoagulation, electrooxidation and electroflotation through action of metal electrode sets made of inox, steel and aluminium respectively, with parallel disinfection / oxidation with ozone, UV irradiation and ultrasonic treatment, as well as recirculation in the electromagnetic field. At the end of the main treatment, the mixture of floccule and water is subject to coagulation / flocculation by electrochemically generated steel and aluminium floccule with slow infusion of ozone. The next phase is separation of sediment from clean water which is discharged through sand and activated charcoal filters for the purpose of removal of light floating floccule in the collection tank. If required, the water is subject to oxidation with simultaneous action of UV irradiation and ozone for the purpose of final destruction of organic matter and ammonia, and potential residues of microbiological contamination.

The invention discloses a method for producing enramycin by using microbial fermentation. The method comprises the following steps of: preparing spore liquor of streptomyces fungicidicus SDSL1205 CGMCC No. 3933, and preserving the spore liquor under the environment of liquid nitrogen; inoculating the frozen and preserved spore liquor into a seed culture medium to culture seeds so as to obtain seed liquor; inoculating the seed liquor into a fermentation medium for fermenting and culturing according to the inoculum size of between 4 and 6 weight percent; and further processing fermented fermentation liquor to obtain enramycin crystals. The method has the advantages of omitting complicated seed making process, reducing microbiological contamination rate, along with simpleness and practicability, easy control of inoculum size, stable fermentation result and high repeatability. Compared with the conventional process, the method improves the fermentation result to some extent; and the maximum yield of the enramycin is over 8,500 mu g / ml (HPLC).

The invention provides a film forming compound with modified starch as the main component, a film forming material containing the compound, and more particularly a hard-shell natural capsule made from the compound. The compound contains no or very little animal protein such as gelatin, etc. The compound can partially or completely replace the gelatin from animals for producing natural hard-shell capsules. The prepared natural capsule shell product has the advantages of excellent film forming property, high strength, good flexibility, high transparency, decomposability and microbial pollution resistance. The main component of the compound, modified starch, has stable quality and highly controllable performance.

The invention relates to a water-soluble active extract derived from fruit peels, the preparation method and the application thereof. The fruit peel is treated by the steps of drying, pulverization, extraction, flocculation, separation and concentration, to prepare a water-soluble active extract. Then, the extract is added in cosmetic matrixes to allow a cosmetic to have skin-whitening and anti-skin ageing functions. The fruit peel extract is obtained after the screening of tyrosinase-inhibiting, antioxidant and free radical-scavenging activities in the water-soluble extracts of fruit peels such as Citrus peels, and has skin-whitening and anti-skin ageing effects. The water-soluble active extract has the advantages of easily-accessible raw materials, renewable resources and simple preparation method. The obtained extract has good stability and durable effect and serves as cosmetic additives in any stage of cosmetic production, without the risks of solvent residue and microbial contamination.

Disclosed is a device and methods for the rapid chemiluminescence assay of surfaces to detect the presence of microbial contamination. The device and methods are suitable for use by untrained personnel under the relatively harsh and variable conditions found in the field, for example in fast food restaurants and other food preparation areas. The chemiluminescence reaction that is the source of the analytical signal in the disclosed assay device and method is preferably based on a luciferase / luciferin system.

A composition for and methods of preserving a topical cosmetic, toiletry or pharmaceutical formulation against microbiological contamination or growth are described in which the compositions used herein include at least one hydroxamic acid, salt or complex thereof, and the methods include addition of an effective amount of such compounds to a cosmetic, toiletry or pharmaceutical formulation. Compositions further including alkanediols and / or solubilizing agents in blends with hydroxamic acid are also described.

This invention relates to a method, process and apparatus for disinfecting and sterilizing all types of surfaces contaminated with microorganisms and toxic substances to render both inactive. Furthermore, this invention relates to both a method and apparatus for disinfecting and / or sterilizing breathable air and then using this air to protect a confined space from external contamination. The apparatus consists of a new ultra-violet (NUV) source that is more effective than mercury based 254 nm light for destroying DNA of virus, bacteria, spores and cists. It is most effective in breaking chemical bonds in toxic gases and Biotoxins that are useful to terrorists. It is combined with other apparatus that remove particulates and byproducts sometimes produced by the NUV source and maintains positive pressure of the confined space so as to prevent the influx of air from outside the protected zone.

Herein are described 1058 different bacterial taxa that were unique to either human, grazing mammal, or bird fecal wastes. These identified taxa can serve as specific identifier taxa for these sources in environmental waters. Two field tests in marine waters demonstrate the capacity of phylogenetic microarray analysis to track multiple sources with one test.

The invention discloses a refreshing method of bolete, belonging to the technical field of edible fungi refreshment. The refreshing method comprises the following steps of: carrying out pre-cooling treatment and sortation on bolete that is just picked, then putting into preservative pre-cooled at the temperature of 2 DEG C and soaking, draining moisture on the surface of the thallus and air-drying the surface, and finally sub-packing in refreshing bags and storing under the temperature of 0 to 3 DEG C. The method can ensure that the bolete keeps original flavor for a long time with the refreshing time up to more than one mouth; the problems of microbiological contamination, decay, ageing, and the like can not occur in the storage process and provide materials for further processing the bolete; and besides, the invention has simple method and low cost.

The invention provides a recombinant human basic fibroblast growth factor gel without a bacteriostatic agent. The recombinant human basic fibroblast growth factor gel comprises the following components: 1*10<6> to 9*10<6> IU of recombinant human basic fibroblast growth factors, 0.01 to 5.0 g of albumen stabilizers, 0.1 to 20.0 g of thickeners, 0.1 to 10.0 g of pH regulators, 0.1 to 10.0 g of buffering agents and 0.1 to 50.0 g of humectants, and water for injection is added to a constant volume of 1000 ml. The invention further provides a preparation method of the recombinant human basic fibroblast growth factor gel without the bacteriostatic agent. The recombinant human basic fibroblast growth factor gel without the bacteriostatic agent is disposable, so as to prevent eyes from being stimulated by the bacteriostatic agent and avoid microbial contamination which possibly occurs in the processes of use and storage.

The invention discloses an ABO, RhD blood typing reagent card, a preparation method thereof and an antibody diluting solution adopted in the preparation method. In the preparation method, the pH value of a system is maintained by virtue of a sodium phosphate buffer system, tween 80 is added, the component of a gel preservation solution is removed, and proper lubrication capability can be obtained when erythrocyte passes through the gap of gel, so that unaggregated erythrocytes have the capability of passing through gaps of gel particles, and aggregated erythrocytes cannot pass; nonspecific adsorption of the gel is eliminated by adding bovine serum albumin to protect the titer of the antibody; microbial contamination is reduced by adopting sodium azide, the preservation period of the product is prolonged, and blood typing error caused by microbial contamination is eliminated; and the gel is screened in the preparation process, and the gel raw material which is obtained by virtue of screening is required to be swelled, wet heat sterilization and cleaning, so that microbes contained in the gel are eliminated, the components of the gel preservation solution and broken gel particles are eliminated, and the product quality is greatly improved.

The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve contacting seafood with a disinfection composition comprising an acid, a buffer, and an antimicrobial metal. Such methods can result in reduced pathogen load, reduced spoilage odor, and prolonged shelf-life of seafood. Also provided are systems for seafood processing employing said disinfectant compositions.

The present invention discloses an emulsifying-type aerobic fermentation tank. According to the aerobic fermentation tank in the prior art, increase of compressed air consumption and improvement of stirring motor power can not significantly increase specific yield, and can cause energy consumption increasing, product cost improving, equipment cost increasing and operating environment deterioration. The emulsifying-type aerobic fermentation tank of the present invention comprises a tank body and a gas-liquid mixing circulation apparatus, wherein the gas-liquid mixing circulation apparatus is located inside the tank body, and has at least two stages of gas-liquid mixers. The gas-liquid mixing circulation apparatus is arranged vertically. The tank body is provided with a tank body gas inlet pipe and a fermented liquid inlet pipe. The tank is characterized in that: a self-suction air ejection emulsifying supercharging device is arranged between the gas-liquid mixing circulation apparatus and the inner wall of the tank body. With the tank of the present invention, oxygen utilization rate, mass transfer rate, dissolved oxygen coefficient and specific yield are improved, energy is substantially saved, the equipment is simplified, the microbiological contamination rate is reduced, the equipment cost and the maintenance cost are reduced, and the service life of the fermentation tank isprolonged.

The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.

The invention provides an antibacterial and mildew-proof artificial marble material. The antibacterial and mildew-proof artificial marble material is prepared from, in parts by weight, 1.5-15 parts of antibacterial and mildew-proof components and 85-99.5 parts of resin, wherein the antibacterial and mildew-proof components are prepared from 55-65 parts of nano zinc oxide and 35-45 parts of an isothiazolinone type antibacterial and mildew-proof agent. The prepared antibacterial and mildew-proof artificial marble material has excellent antibacterial and mildew-proof performance, a kitchen platform made of the material can effectively prevent microbial contamination, and the material provides a beneficial barrier for human health.

An instrument and method for ascertaining a viable aerobic microbe count at to employing a two-point calibration curve of tthreshold to TVC for each type of sample. One point on the calibration curve is the x-intercept value (i.e., an estimated or experimental value for the logarithm of the minimum viable aerobic microbe count at commencement of testing (to) in a sample effective for causing the sample to reach tThreshold substantially instantaneously upon commencement of incubation). The other point is ascertained experimentally from a sample having a smaller known viable aerobic microbe count at to.

A heater and a counterflow heat exchanger are arranged inside a pressure vessel, having an inlet connected to a pressurizing device and an outlet connected to a depressurizing device. To thermally sterilize a microbiologically contaminated liquid, the inflowing contaminated liquid is pressurized and pumped into the pressure vessel, where it is pre-heated by flowing along the heat exchanger and then heated to the required treatment temperature by the heater. The arising treated liquid is cooled by flowing along the heat exchanger and is then depressurized upon exiting the pressure vessel. Thermal energy is transferred from the outflowing liquid to the inflowing liquid by the heat exchanger. Pressure energy is transferred from the outflowing liquid to the inflowing liquid by the interconnected depressurizing and pressurizing devices. A high proportion of the total required energy is retained within the system, and high treatment temperatures (above the atmospheric boiling point) are efficiently achievable.

A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhibiting amount of active bromine resulting from the addition to the medium of (i) at least one 1,3-dibromo-5,5-dialkylhydantoin in which one of the alkyl groups is a methyl group and the other alkyl group contains in the range of 1 to about 4 carbon atoms or (ii) a solution thereof, or (iii) both of (i) and (ii). Such contacting inhibits contamination of the carcasses by microorganisms, even at least some bacteria that are resistant to antibiotics or antibacterials. Also described are improvements in a poultry chill tank containing an aqueous medium and a plurality of poultry carcasses in contact with the medium. Such improvements result from the presence in the medium of an effective microbial inhibiting amount of active bromine in the medium, which amount results from the addition to water before it enters the tank or while it is in the tank, or both, of (i) at least one of the above 1,3-dibromo-5,5-dialkylhydantoins, and / or a solution thereof.

The present invention provides a culture medium and a culture method for colorectal cancer organoids. The culture medium comprises a basic culture medium Advanced DMEM / F12, specific additive factors and sterile water; wherein a mass ratio of the basic culture medium Advanced DMEM / F12 to the sterile water is 99:1; and the specific additive factors comprise B27 without vitamin A, N-acetylcysteine, EGF, Noggin, R-spondin 1, Wnt3a, CHIR99021, thiazovivin, Gastrin I, a penicillin-streptomycin mixture and Primocin. The culture medium is used to culture the colorectal cancer organoids, can maintain morphological structures and genetic characteristics of primary tissues, effectively reduces risks of microbial contamination in colorectal cancer culture, and improves success rate and survival rate of colorectal cancer organoid culture.

The present invention describes a formulation and dispensing methodology for liquid spice that can be used as a volume-for-volume replacement for traditional herbs and spices with a flavor true to the fresh herb or spice. This formulation gives a product free of microbiological contamination without the need for chemical or radiation-based disinfection. The formulation uses a natural-product extraction of fresh or dried herbs or spices, diluted with carriers such as a nutritive oil, ethanol, propylene glycol, or water (or a combination or combinations of the above). The resulting solution can either be used as-is or filtered to provide optimum clarity. The resulting concentration of the flavor component in the carrier is standardized to provide a flavor comparable to a fresh or dried herb or spice. The present invention further provides for convenient delivery of the formulated liquid spice to displace traditional measuring practices.

The present invention discloses the use of a protease inhibitor in the preparation of a medicament for the treatment of microbial infections. The invention further discloses the use of a compound binding to a cross-β structure or an antibody specific for a cross-β structure in the preparation of a medicament for the treatment of microbial infections. The invention further discloses methods for attenuating microbial pathogens by deleting at least part of a gene encoding a cross-β structure forming protein. The invention also discloses an antimicrobial composition, and a kit for detecting microbial contamination in a solution or a substance.

The invention relates to a method for prolonging the shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases, and belongs to the technical field of refreshing and storage of fruits and vegetables. Aiming at the characteristics of moisture loss, browning, microbial contamination and difficulty in quality maintenance in the fresh-cut fruits and vegetables, the invention provides a method for prolonging the shelf life by pressurization of the mixed inert gases. The fresh-cut fruits and vegetables are pressurized by the mixed inert gases (argon, nitrogen and xenon) to reach the pressure of between 20 and 25 MPa and are processed for 30 to 60 minutes, and water molecules on fresh-cut surfaces form gas hydrates, so the activity of the water molecules in the fruits and vegetables and the activity of enzymes are inhibited, and 15 to 20 percent of inert gas-containing micro air holes are formed in tissue to achieve the better subsequent refreshing effect. By the method, the metabolic loss and microbial contamination during the storage of the fresh-cut fruits and vegetables are reduced, the enzymatic browning and tissue softening of the fresh-cut fruits and vegetables are inhibited, the organoleptic quality and nutritive value of the fresh-cut fruits and vegetables are better kept, the shelf life of the fresh-cut fruits and vegetables is prolonged by 10 to 15 days under the condition of cold storage, and the shelf storage life of the fresh-cut fruits and vegetables is prolonged by 7 to 8 days at room temperature.