EP1128734A1 - Microorganism reduction methods and compositions for food - Google Patents
Microorganism reduction methods and compositions for foodInfo
- Publication number
- EP1128734A1 EP1128734A1 EP99965797A EP99965797A EP1128734A1 EP 1128734 A1 EP1128734 A1 EP 1128734A1 EP 99965797 A EP99965797 A EP 99965797A EP 99965797 A EP99965797 A EP 99965797A EP 1128734 A1 EP1128734 A1 EP 1128734A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- toxicologically
- acceptable
- weight
- sodium
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 112
- 235000013305 food Nutrition 0.000 title claims abstract description 66
- 244000005700 microbiome Species 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims description 28
- 230000009467 reduction Effects 0.000 title description 35
- 150000001768 cations Chemical class 0.000 claims abstract description 43
- 239000004094 surface-active agent Substances 0.000 claims abstract description 37
- 239000003599 detergent Substances 0.000 claims abstract description 23
- 239000004615 ingredient Substances 0.000 claims abstract description 23
- 239000003792 electrolyte Substances 0.000 claims abstract description 21
- 239000000872 buffer Substances 0.000 claims abstract description 16
- -1 potassium alkyl sulfate Chemical class 0.000 claims abstract description 15
- 239000011591 potassium Substances 0.000 claims abstract description 14
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 14
- 235000019629 palatability Nutrition 0.000 claims abstract description 10
- 125000000129 anionic group Chemical group 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical class [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 32
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 21
- 239000000344 soap Substances 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- 239000011734 sodium Substances 0.000 claims description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 14
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 12
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 11
- 239000003352 sequestering agent Substances 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 8
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 150000008051 alkyl sulfates Chemical class 0.000 claims description 8
- 229910001424 calcium ion Inorganic materials 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 6
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 150000004679 hydroxides Chemical class 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 229940071106 ethylenediaminetetraacetate Drugs 0.000 claims description 4
- 239000008365 aqueous carrier Substances 0.000 claims description 3
- 150000001642 boronic acid derivatives Chemical class 0.000 claims description 3
- 239000003960 organic solvent Substances 0.000 claims description 3
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 3
- 230000002411 adverse Effects 0.000 claims description 2
- 229920005646 polycarboxylate Polymers 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 239000013522 chelant Substances 0.000 claims 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 claims 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 claims 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims 1
- 235000019828 potassium polyphosphate Nutrition 0.000 claims 1
- 235000019830 sodium polyphosphate Nutrition 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 9
- 238000004140 cleaning Methods 0.000 abstract description 7
- 235000021120 animal protein Nutrition 0.000 abstract description 3
- 238000011109 contamination Methods 0.000 abstract description 3
- 239000012669 liquid formulation Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 27
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 22
- 235000002639 sodium chloride Nutrition 0.000 description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 21
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 20
- 229920001223 polyethylene glycol Polymers 0.000 description 20
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical class [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 20
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 17
- 101710194948 Protein phosphatase PhpP Proteins 0.000 description 15
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 15
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 14
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 14
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical class [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 229910000029 sodium carbonate Inorganic materials 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000004744 fabric Substances 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 229960003975 potassium Drugs 0.000 description 7
- 230000008901 benefit Effects 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 6
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 5
- 239000003945 anionic surfactant Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000011118 potassium hydroxide Nutrition 0.000 description 5
- 238000011012 sanitization Methods 0.000 description 5
- 239000001488 sodium phosphate Chemical class 0.000 description 5
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000005642 Oleic acid Substances 0.000 description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 229920001296 polysiloxane Polymers 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 229920002562 Polyethylene Glycol 3350 Polymers 0.000 description 3
- 239000002202 Polyethylene glycol Substances 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000011116 calcium hydroxide Nutrition 0.000 description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002736 nonionic surfactant Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 description 3
- 229960003339 sodium phosphate Drugs 0.000 description 3
- 235000011008 sodium phosphates Nutrition 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- TXUICONDJPYNPY-UHFFFAOYSA-N (1,10,13-trimethyl-3-oxo-4,5,6,7,8,9,11,12,14,15,16,17-dodecahydrocyclopenta[a]phenanthren-17-yl) heptanoate Chemical compound C1CC2CC(=O)C=C(C)C2(C)C2C1C1CCC(OC(=O)CCCCCC)C1(C)CC2 TXUICONDJPYNPY-UHFFFAOYSA-N 0.000 description 2
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical class C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 244000089742 Citrus aurantifolia Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000007832 Na2SO4 Substances 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical class CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 229910021626 Tin(II) chloride Inorganic materials 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 125000000217 alkyl group Chemical group 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 229960002079 calcium pantothenate Drugs 0.000 description 2
- 239000001506 calcium phosphate Chemical class 0.000 description 2
- 229960001714 calcium phosphate Drugs 0.000 description 2
- 235000011010 calcium phosphates Nutrition 0.000 description 2
- 239000000378 calcium silicate Substances 0.000 description 2
- 229910052918 calcium silicate Inorganic materials 0.000 description 2
- 235000012241 calcium silicate Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 229940116349 dibasic ammonium phosphate Drugs 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 239000010651 grapefruit oil Substances 0.000 description 2
- 239000008233 hard water Substances 0.000 description 2
- 235000000011 iron ammonium citrate Nutrition 0.000 description 2
- 239000004313 iron ammonium citrate Substances 0.000 description 2
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 239000006193 liquid solution Substances 0.000 description 2
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical class [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 2
- 235000012254 magnesium hydroxide Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000006174 pH buffer Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical group [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 239000011736 potassium bicarbonate Substances 0.000 description 2
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 239000001508 potassium citrate Substances 0.000 description 2
- 229960002635 potassium citrate Drugs 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- 235000011082 potassium citrates Nutrition 0.000 description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 2
- 235000007715 potassium iodide Nutrition 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000011150 stannous chloride Nutrition 0.000 description 2
- 239000001119 stannous chloride Substances 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
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- APSBXTVYXVQYAB-UHFFFAOYSA-M sodium docusate Chemical compound [Na+].CCCCC(CC)COC(=O)CC(S([O-])(=O)=O)C(=O)OCC(CC)CCCC APSBXTVYXVQYAB-UHFFFAOYSA-M 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
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- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 description 1
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- 238000003892 spreading Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 150000003871 sulfonates Chemical class 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
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- JZBRFIUYUGTUGG-UHFFFAOYSA-J tetrapotassium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [K+].[K+].[K+].[K+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O JZBRFIUYUGTUGG-UHFFFAOYSA-J 0.000 description 1
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 1
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- AUALKMYBYGCYNY-UHFFFAOYSA-E triazanium;2-hydroxypropane-1,2,3-tricarboxylate;iron(3+) Chemical compound [NH4+].[NH4+].[NH4+].[Fe+3].[Fe+3].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O AUALKMYBYGCYNY-UHFFFAOYSA-E 0.000 description 1
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- 235000019976 tricalcium silicate Nutrition 0.000 description 1
- 229910021534 tricalcium silicate Inorganic materials 0.000 description 1
- KRSIWAJXDVVKLZ-UHFFFAOYSA-H tricalcium;2,4,6,8,10,12-hexaoxido-1,3,5,7,9,11-hexaoxa-2$l^{5},4$l^{5},6$l^{5},8$l^{5},10$l^{5},12$l^{5}-hexaphosphacyclododecane 2,4,6,8,10,12-hexaoxide Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])(=O)O1 KRSIWAJXDVVKLZ-UHFFFAOYSA-H 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 229960001939 zinc chloride Drugs 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
- 229960005494 zinc methionine sulfate Drugs 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- 229960001296 zinc oxide Drugs 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- XOOUIPVCVHRTMJ-UHFFFAOYSA-L zinc stearate Chemical compound [Zn+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O XOOUIPVCVHRTMJ-UHFFFAOYSA-L 0.000 description 1
- 229940057977 zinc stearate Drugs 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical class [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/02—Inorganic compounds ; Elemental compounds
- C11D3/04—Water-soluble compounds
- C11D3/046—Salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/02—Anionic compounds
- C11D1/12—Sulfonic acids or sulfuric acid esters; Salts thereof
- C11D1/14—Sulfonic acids or sulfuric acid esters; Salts thereof derived from aliphatic hydrocarbons or mono-alcohols
- C11D1/146—Sulfuric acid esters
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/02—Inorganic compounds ; Elemental compounds
- C11D3/04—Water-soluble compounds
- C11D3/044—Hydroxides or bases
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/48—Medical, disinfecting agents, disinfecting, antibacterial, germicidal or antimicrobial compositions
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D2111/00—Cleaning compositions characterised by the objects to be cleaned; Cleaning compositions characterised by non-standard cleaning or washing processes
- C11D2111/10—Objects to be cleaned
Definitions
- the present invention relates to methods for reduction in microorganisms, especially for the purpose of making food, more especially produce, safe for human consumption, and to compositions, especially in concentrated, or the corresponding diluted liquid form, which are especially suitable for practicing said methods.
- Fruits and vegetables, food preparation surfaces, and sometimes other food products such as meats are desirably washed prior to ingestion in order to remove soils and other unwanted residues which may be undesirably clinging to the surfaces thereof. It is also desirable to reduce microorganisms, thus ensuring safety.
- compositions for food including fruits and vegetables and/or meats that can be sold in concentrated form and used to create dilute low-sudsing liquid solutions which can be used to effect antimicrobial action and which desirably provide palatable food without removal.
- Dilute liquid solutions are convenient for the user, since they can be applied directly to soiled fruits and vegetables, or by simple immersion, thus ensuring that all parts of the food are treated. Clarity of the dilute liquids connotes cleanliness to the user and is thus highly desirable. Low sudsing is an important attribute so that the elimination of any suds is achieved quickly and easily. It is also of advantage if such concentrates can be diluted by the consumer using water that is not safe for use, since that is sometimes the only water that is available.
- the present invention encompasses compositions and methods for treating food, including produce, especially fruits and vegetables, (and compositions, as disclosed hereinafter, for practicing said methods) at a basic pH, even without rinsing, to effect microorganism reduction in a short time period, especially while maintaining palatability.
- aqueous treatment composition comprising: anionic and/or nonionic detergent surfactant at a level of at least about 0.015%; basic buffer to provide a pH of greater than about 8.5; and an electrolyte concentration providing at least about 0.04 molarity of cations, for a period of time up to about one minute, the composition preferably being essentially free of any material that adversely affects palatability so that said food does not need to be rinsed before consumption.
- the present invention comprises several more specific aspects including:
- a method for making food, including produce and/or meat, safe to eat comprising contacting the surfaces of said food, shortly before ingestion so as to minimize the chances for recontamination, by direct application of a dilute aqueous treatment composition having a pH above about 8.5, typically comprising:
- the balance comprising an aqueous carrier selected from water and, optionally, low levels of low molecular weight, toxicologically-acceptable organic solvent such as ethanol, glycerol, etc. and/or minor ingredients; all of the acidic materials above being, of course, neutralized under the alkaline conditions of the product, and said composition being essentially free of any material that is not toxicologically acceptable, said treatment being able to effect at least a one log reduction of E-coli in less than about 1 minute, optionally followed by draining and/or drying, even without rinsing, said food being then ready for consumption and having desirable palatability.
- any anionic surfactant and its counter ion are not included in the determination of the salt level.
- the inventions disclosed herein encompass concentrated compositions suitable for use in preparing such dilute compositions for treating food at a basic pH above about 8.5, by diluting with water using from about 0.1 % to about 5%, preferably from about 0.5% to about 2%, of the concentrated composition, by weight of the dilute composition, said concentrated composition comprising: (a) from about 0.1% to about 50%, preferably from about 0.5% to about 20%, and more preferably from about 1% to about 10%, by weight of toxicologically- acceptable anionic and'or nonionic detergent surfactant, preferably base-stable anionic surfactant, and more preferably, a C 6- ⁇ 8 alkyl sulfate and/or Cg.14 soap;
- toxicologically-acceptable basic buffer preferably potassium and/or sodium and/or calcium hydroxide, orthophosphate, carbonate, and/or bicarbonate, to provide a pH of from about 8.5 to about 13, preferably from about 10 to about 12.5, more preferably from about 10.5 to about 12.3, in said dilute composition, but with low reserve alkalinity in said dilute composition, preferably less than about 10, more preferably less than about 7 and even more preferably less than about 4, to avoid damage to a human, the level of orthophosphate, when present, being from about 3% to about 60%, preferably from about 5% to about 60%, more preferably from about 10% to about 55%, by weight of ortho-phosphoric acid equivalent;
- (d) optionally, from about 0.1 to about 35%, preferably from about 1 to about 25%, more preferably from about 2 to about 20% ⁇ , of toxicologically- acceptable calcium ion sequestrant, preferably polyphosphate or organic polycarboxylate, more preferably STPP or EDTA, or combinations of the two, to control calcium ions;
- toxicologically- acceptable calcium ion sequestrant preferably polyphosphate or organic polycarboxylate, more preferably STPP or EDTA, or combinations of the two, to control calcium ions;
- the balance comprising compatible, toxicologically-acceptable inert and/or minor ingredients.
- an ingredient can be classified in more than one place, it will be classified in the first place it can appear.
- Preferably all ingredients are food grade, since they may be ingested.
- a more specific method for preparing food, especially produce such as fruits and vegetables involves exposing the food to a dilute aqueous solution having a basic pH of more than about 8.5 as described above, for a period of time of up to about one minute, said aqueous cleaning solution comprising potassium cations and/or sodium cations. These cations are desirable in the diet for many reasons.
- An alkaline method for treating food can comprise contacting the surfaces of produce with an aqueous solution prepared by creating a solution having a pH of from about 8.5 to about 13, preferably from about 10 to about 12.5, more preferably from about 10.5 to about 12.3, using the concentrated composition above and impure water, to provide pure solutions that kill microorganisms on the surface of food. It is important to reduce the level of microorganisms on the surface of food.
- Another preferred variation in the above methods for treating food such as produce involves placing concentrated compositions, as disclosed herein, into containers in association with instructions to use the composition to form said dilute solutions to treat food.
- Such instructions are very important, since the amount of dilution, the time of treatment, special instructions regarding rinsing , and the ability to use impure water to form the treatment solution are not intuitive. It is also important that the instructions be as simple and clear as possible, so that using pictures and/or icons is desirable.
- the balance of the composition can comprise various optional adjunct materials, pH-adjusting ⁇ gents, perfumes or essences, preservatives, suds suppressors, and the like.
- the ingredients in the above concentrated compositions are preferably "food grade” and selected and used in proportions which provide substantially clear dilute compositions. "Substantially clear” includes only minimal haziness, and preferably the compositions are completely clear.
- the ingredients are also selected to have minimal odor, both initially and after storage. The lack of objectionable odor is especially important in compositions for use on food. In order to mask any objectionable odor, the compositions can contain a food grade or GRAS (defined hereinafter) perfume, or essence, ingredient.
- oils derived from citrus fruit e.g., oranges, lemons, limes, grapefruits, tangerines, tangelos, etc. which contain relatively large amounts of terpenes.
- Preferred compositions for use herein contain only materials that are food grade or
- GRAS including, of course, direct food additives affirmed as GRAS, to protect against possible misuse by the consumer.
- most suggestions for cleaning of fruits and/or vegetables have contemplated a commercial scale where there is typically more control over the conditions, especially the amount and thoroughness of rinsing.
- the present invention includes use by individual consumers without rinsing, so that it is essential that extra safety be built into the product. Failure to rinse thoroughly after cleaning is less of a concern if all of the ingredients are GRAS and/or food grade.
- toxicologically-acceptable ingredients are used in the preparation of the preferred compositions herein.
- toxicologically-acceptable is meant that any residues from the ingredients of the compositions which may remain on the fruits or vegetables cleansed therewith are safe for ingestion by humans and/or lower animals.
- Determent Surfactant Synthetic Anionic Surfactant - Base stable anionic surfactants can be employed, e.g., as allowed in the United States by the United States Code of Federal Regulations (CFR), Title 21 , Section 173.315. Specific mention is made of salts of dodecylbenzene sulfonate, typically at levels up to 0.2%.
- phosphate esters of ethylene and/or ethylene/propylene oxide adducts of aliphatic alcohols dioctyl sulfosuccinate, and 2-ethylhexyl sulfate.
- the anionic surfactant is preferably selected from materials known in the art, such as Cg.i g alkyl sulfates and/or sulfonates; C .15 alkylbenzene sulfonates; di-Cg.i Q alkyl sulfosuccinates, etc.
- the alkyl sulfates are preferred, for antimicrobial effectiveness and palatability, especially as the sodium salts. Potassium Cg_i4 soaps are also preferred.
- Nonionic Surfactant - Nonionic surfactants when used, are preferably selected from materials known in the art, such as alkylene oxide (ethylene oxide and/or propylene oxide) adducts of CI Q- 18 aliphatic alcohols or acids, polysorbates, Ci Q-18 aliphatic alcohol adducts of glucose (alkyl polyglucosides).
- the specific nonionic surfactant selected ideally has a hydrophilic-lipophilic balance (HLB) greater than about 10, and a cloud point above about 35°C in the composition.
- HLB hydrophilic-lipophilic balance
- CFR specifically describes an ethylene oxide/propylene oxide adduct of C12-18 aliphatic alcohol of molecular weight of about 800.
- PLURAFAC RA-20 BASF
- the alkoxylated alcohol functions mainly as a dispersant for any soap curd which may form during the cleansing operation. Further, it is recognized that the selection of non-nitrogen containing nonionics can minimize the possibility of microbial growth in the dilute surfactant compositions.
- compositions herein can contain soap, especially a Cg.14 soap like coconut fatty acid middle cut soap.
- Laurie acid is convenient for this use.
- Specific solubilizing surfactants in higher proportions can be used to solubilize these soaps.
- soaps should not be used in large quantities because of taste considerations.
- the presence of the detergent surfactant is important for microorganism reduction, especially at a pH of less than about 10.
- the detergent surfactant also is used for reduction of the surface tension and controlling viscosity. It is highly desirable that the dilute treatment compositions have a low viscosity, typically less than about 50, preferably less than about 10, and more preferably less than about 5.
- the low viscosity improves the completeness of the treatment by promoting spreading over the surface of the food, especially where there are layers, rugosities, etc.
- the low viscosity also improves drainage, thus providing at least some soil removal. Low viscosity also improves speed of drying, if that is desired.
- the detergent surfactant provides highly important advantages in terms of treatment.
- the detergent surfactant improves antimicrobial action.
- the presence of the surfactant, and especially the alkyl sulfate, provides improved kill and/or rate of kill, especially for short times and/or lower pH. It is important that the detergent surfactant not affect palatability. Accordingly, the level should be low.
- soap is not usually used in large amounts because of taste considerations and food grade surfactants are highly desirable for taste considerations.
- Alkaline Buffer Toxicologically-acceptable basic buffers are used in the compositions herein to maintain product pH in the desired range. For ease of formulatability, it is often desirable that such basic buffers be in their potassium salt form, especially in liquid concentrates that utilize neutralized fatty acid surfactants.
- Sodium salts are acceptable, and even preferred, in solid, e.g., powder formulas or in conjunction with alkyl sulfate/sulfonate surfactants.
- Potassium/sodium carbonate and/or potassium/sodium ortho-phosphate are convenient and preferred basic pH buffers.
- Calcium and/or magnesium hydroxides can also be used to create a basic pH, especially if the composition does not contain calcium ion sequestrant.
- Sodium and potassium hydroxides can be used as part of alkaline buffer systems. The levels and identities of the ingredients are adjusted to provide dilute products having the desired viscosities as set forth herein, e.g., less than about 50, preferably less than about 10, more preferably less than about 5 centipoise under shear of
- the pH is preferably not greater than about 13, and especially does not contain large amounts of buffer at higher pHs for consumer safety, especially when the compositions are not fully removed.
- Reserve alkalinity should be from about 0.1 to about 10, preferably from about 0.2 to about 7, and more preferably from about 0.3 to about 4.
- the pH buffer is also part of the electrolyte, discussed hereinafter. Electrolyte
- Suitable electrolytes include: calcium disodium ethylenediaminetetraacetate (EDTA), disodium EDTA, potassium nitrate, sodium nitrate, sodium nitrite, stannous chloride, aluminum nicotinate, calcium pantothenate, calcium chloride double salt, potassium iodide, zinc methionine sulfate, calcium silicate, iron ammonium citrate, disodium guanylate, disodium inosinate, salts of carrageenan, salts of furcelleran, calcium lignosulfonate, calcium lactobionate, gibberellic acid and its potassium salt, potassium bromate, dioctyl sodium sulfosuccinate, sodium acid pyrophosphate, aluminum sulfate, aluminum ammonium sulfate, aluminum potassium sulfate,
- electrolyte salts should preferably be used in •c ounts that are non-toxic and which do not cause unacceptable taste and/or feel in the aiouth when the salts are not removed.
- the molarity of cations is preferably at least 0.04, more preferably at least about 0.08, and even more preferably at least about 0.12.
- Sequestrant/Builder is preferably at least 0.04, more preferably at least about 0.08, and even more preferably at least about 0.12.
- the preferred sequestrant and/or builder herein is polyphosphate salt or organic polycarboxylic salt, e.g., sodium and/or potassium citrate, and/or sodium and/or potassium ethylenediaminetetraacetate, which are standard items of commerce and are GRAS.
- organic polycarboxylic acids especially those that are GRAS, such as citric, tartaric, malic, etc. acids, can also be used.
- a preferred version of polyphosphate is an anhydrous Fast Dissolving STPP manufactured by the FMC corporation. Complex phosphates can also be used, and are highly useful to maintain the clarity of dilute solutions made from hard water, but are generally avoided due to regulatory considerations where phosphate levels are specifically forbidden or highly restricted.
- the sequestrant/builder is present at a level of from about 0.0005% to about 3%, preferably from about 0.001% to about 0.5%, and more preferably from about 0.003%) to about 0.2%, by weight of the dilute composition.
- Sequestrant/builders can maintain the efficacy of the formulas in the presence of hardness. Sequestrant/builders are a special case of the electrolyte and are considered in the computation of the electrolyte molarity.
- Formulating the present concentrated compositions with essential surfactant and electrolyte reduces the tendency for biological growth of contaminants, such as bacteria, fungi, or molds.
- preservatives can help insure the lack of biological growth through contamination in making or in use.
- Standard food-grade preservatives such as ethylenediaminetetraacetic acid and/or the salts thereof, at a level of from about 0.001 % to about 0.2%) of ethylenediaminetetraacetic acid, or its sodium and/or potassium salts, can be used although, in general, the compositions herein do not require a preservative.
- the major proportion, e.g., more than about two thirds, (typically, approximately 80%-99.7%, by weight) of the dilute compositions herein comprises water as the carrier for the ingredients.
- water- —..Gi can also be employed and is especially preferred when formulating the basic pH compositions herein.
- the ethanol level in the dilute composition preferably should not exceed 10% in the solution used to treat the produce, to avoid an alcoholic odor.
- Other compatible, water-soluble, low molecular weight solvents such as glycerol can also be used. Glycerol can also be used in solid compositions to minimize fines.
- impure water is water that is impure by reason of microorganisms being present.
- impure water is water that is impure by reason of microorganisms being present.
- Optional Ingredients Polyethylene Glvcol -
- the water-soluble polyethylene glycol polymer (PEG) employed which can be employed herein is the known article of commerce and is available under a variety of trade names, of which CARBOWAX (Union Carbide Corporation) is exemplary.
- PEG's in the average molecular weight range of from about 200 to about 20,000 can be used herein, and PEG as CARBOWAX in the average molecular weight range of at least about 200, typically 300 to about 9500, is convenient and preferred.
- the dilute compositions herein can comprise at least about 0.001%, by weight, of the PEG and will typically comprise from about 0.005% to about 0.1 %, by weight, of PEG.
- the amounts used can vary with the molecular weight of the PEG, the amount of surfactant used in the composition, the desired viscosity of the composition, and like factors within the discretion of the formulator.
- the preferred compositions herein that have an improved tactile impression will comprise surfactant/PEG weight ratios in the range from about 1 :2 to about 30:1, preferably from about 1 : 1 to about 15: 1.
- compositions herein which contain the polyethylene glycol are characterized not only by their excellent cleaning performance and sudsing/rinsability properties, but also by their improved "feel".
- the improved feel of the compositions which come into contact with the users' hands is a qualitative tactile impression.
- this improved, "non-slippery”, “non-soapy” improvement in skin feel can be demonstrated by rubbing Test (PEG-containing) and Control (no PEG) compositions on the hands or inner forearms of volunteer graders. Even in such rudimentary tests, the graders can readily distinguish the improved tactile impression of the compositions.
- Antioxidants The use of surfactants, and especially soaps, can be complicated by development of off-odors and/or yellowing of the compositions in which they appear. These undesirable properties are believed to be caused by complex side reactions initiated by the reaction of oxygen with primarily the polyunsaturated components of the fatty acid stock. These results can be avoided, or minimized, by avoiding contact with air, or by controlling the quality of the fatty acid stock so that the amount and type of polyunsaturates are minimized as described above, and/or by the addition of chelants and/or antioxidants.
- tocopherols e.g., Vitamin E, or tocopherol acetates
- alkaline formulations are advantageous, as they do not degrade, nor do they impart a strong color. They inhibit the development of off-odors for extended periods of time so that the need for masking scents is minimized, or eliminated, particularly for oleic acid stocks of high quality, as described above.
- butylated phenols, such as BHT and BHA is also useful, but their effectiveness appears more limited and they can impart stronger colors to the compositions.
- antioxidants such as Vitamin C, sorbates, and sulfites
- Vitamin C sorbates, and sulfites
- Sulfites also have been the target of potential health concerns.
- Suds suppressors (Silicones and their derivatives) At low levels, suds suppressors or antifoamers can be used, especially in the case where a certain surfactant level is desired for wetting and/or efficacy, but the degree of foam generated in the washing of produce is desired to be kept low.
- the amount of suds suppresser can be tailored in conjunction with the type and level of surfactant used. DC-4270 and DC2-4242 from
- the PEG previously discussed, can alternately be used as a carrier or binder material for a silicone suds suppresser particle in dry powder concentrate formulas.
- the PEG molecular weights are such that the PEG is a solid at room temperature to contain the silicone.
- a preferred M.W. in this case is 8000.
- PEG is an integral part of the carrier for silicone in a power concentrate
- PEG can be soft enough that excessive shear could alter the integrity of the particle formed with it.
- Odor ingredients can be useful at low levels in concentrates.
- hypochlorite or iodine
- iodine a means of reducing microorganism populations.
- Such materials are known to have undesirable tastes, and can add to environmental pollution.
- hypochlorite salt typically lithium, sodium, potassium, calcium, and/or magnesium, and/or a source of iodine, present at a low level for additional kill of microorganisms.
- the concentrated compositions herein are preferably used by placing them in a container, such as a pan, with water, preferably pure, to form the dilute compositions and facilitate immersion of the food, or by dilution and then application to the surface to be treated.
- a typical use involves treating individual items of food in a "bath” followed by draining the food and/or drying, to minimize the amount of composition left on the food.
- the food product is rinsed, cleaned, rubbed, and/or wiped off with a suitable clean material like cloth, sponge, a paper towel, etc.
- potentially impure water is treated with the concentrated composition to kill microorganisms and this "treated” water is used to rinse food that has been treated with the dilute treatment composition in another vessel. This protects against the undetected gradual contamination of the original treatment composition.
- the "rinse" composition can contain lower levels of the concentrate, since all that is needed is to kill the microorganisms in the water itself.
- compositions and processes described herein can provide effective disinfectancy/sanitization.
- the dilute compositions should be used full strength and allowed to remain on the food for up to about one half minute, preferably up to about one minute. Longer exposure times (i.e., the time that the bacteria are in contact with the product) are not required to observe antimicrobial benefits. Higher pHs are also better, in general.
- the methods herein can comprise forming the dilute treatment composition using either (a) pure and/or (b) impure water and after application by immersion and/or spray, then either (1) not rinsing so that any removal is by mechanical means, absorption, and/or draining; (2) insing with pure water if it is available; and/or (3) treating impure water with the dilute treatment composition to create "pure" rinse water and then rinsing.
- All kinds of foods can be treated. Examples include: produce including fruits and vegetables such as apples, grapes, peaches, potatoes, lettuce, tomatoes, celery, and the like, that are to be eaten after treatment, and edible animal protein, especially meat, seafood and poultry, including foodstuffs which are comprised essentially of the protein found in such foods sources including, but not limited to, beef, pork, chicken, turkey, fish, shellfish and game meats such as venison, rabbit and the like.
- Said edible animal protein includes the processed forms of said protein sources, including, but not limited to, such forms as ground beef, ground turkey, bologna, hot dogs, sausages, fish cakes, and the like.
- the food is preferably ready to eat after treatment, and is eaten shortly thereafter to minimize recontamination.
- compositions can also be used for cleaning (especially spot removal), disinfectancy, or sanitization, on non-food (i.e., any surface which is not used as food, even those which are not in contact with food), inanimate, household surfaces, especially those used in food production and other food-contacting surfaces (surfaces that come in contact with food).
- non-food i.e., any surface which is not used as food, even those which are not in contact with food
- inanimate, household surfaces especially those used in food production and other food-contacting surfaces (surfaces that come in contact with food).
- compositions can be removed, after sufficient time has elapsed, by rinsing if pure water is available, or by absorption/wiping with an appropriate object, e.g., paper towel, sponge, squeegee, etc.
- compositions of this invention can also be used to treat/clean other non-food inanimate household surfaces, such as fabrics, e.g., clothing, shoes, and shower curtains, especially those that are used by infants, especially toys, diapers (napkins), and bibs.
- the contaminated fabrics can be disinfected/sanitized, then allowed to drain and/or dry, while minimizing the risk if the infant puts the fabric or other article in its mouth.
- the fabric can be treated totally, or by spot treatment, then the composition is preferably removed, at least partially, e.g., by draining, absorbency, and/or mechanical force.
- the products can also be used to treat animals and humans to disinfect skin, hair, etc. Care should be used to avoid damage if the product has a high pH.
- Packaging the products herein in a container with instructions for usage in terms of timing and proper dilution in order to provide disinfectancy/sanitization, will help the individual consumer by providing information for proper usage in order to remove/kill microorganisms. It is a special advantage of the product that it can be used for this purpose at a time in the food production process where recontamination is minimized.
- the instructions desirably provide assurance that short times are acceptable and/or that rinsing is not needed in order to avoid possible recontamination by rinsing with impure water.
- the pH of the compositions is preferably below about 11.5, more preferably below 1 1.0.
- compositions of this invention can be achieved by using a spray device, a roller, a pad, etc., or dipping in a "bath" of said compositions. Spraying is a preferred method.
- the following Examples illustrate the compositions and processes of this invention, but are not intended to be limiting thereof.
- the exemplified basic liquid dilute treatment compositions can be prepared at pH 8.5-13 by dissolving the concentrated compositions, or the individual ingredients, in water or water-ethanol using conventional mixing apparatus.
- a convenient mode e.g., the concentrate of Example Q , water is placed in a treatment vessel.
- Sodium lauryl sulfate, trisodium phosphate crystals, and sodium chloride are added in the named sequence, with stirring.
- the following examples depict the bacteria kill efficacy of the proposed invention as determined by a standard AOAC germicidal and detergent sanitizing test. Test organisms E.
- coli, ATCC 1 1229, or Staphylococcus aureus, ATCC 6538 are prepared in an inoculum with a 5% organic soil load (horse serum) prepared with French culture bottles to achieve higher cfu/ml.
- the test exposure temperature is 25°C and incubation time for survivor count is 48-54 hours at 35°C.
- total cation molarity does not include any cation from the surfactant.
- Examples A-R show a combination of specific surfactant at the required level, and specified total salt cation molarity, gives surprisingly successful results.
- Citric Acid 0.52 Citric Acid 0.52
- STPP sodium tripolyphosphate and PEG is polyethylene glycol with the indicated molecular weight.
- a pleasant citrus odor in solution can also be obtained by using citrus extracts such as Lime 63 or distilled Grapefruit oil which are food grade flavorants/perfumes.
- Produce washed in the soak solutions are determined to have no negative effects on it in regards to taste or palatability even without a rinse.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Detergent Compositions (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10905898P | 1998-11-19 | 1998-11-19 | |
US109058P | 1998-11-19 | ||
PCT/US1999/026886 WO2000030460A1 (en) | 1998-11-19 | 1999-11-12 | Microorganism reduction methods and compositions for food |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1128734A1 true EP1128734A1 (en) | 2001-09-05 |
Family
ID=22325573
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP99965797A Withdrawn EP1128734A1 (en) | 1998-11-19 | 1999-11-12 | Microorganism reduction methods and compositions for food |
Country Status (9)
Country | Link |
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EP (1) | EP1128734A1 (pt) |
JP (1) | JP4294224B2 (pt) |
CN (1) | CN1337853A (pt) |
AU (1) | AU2148700A (pt) |
BR (1) | BR9915529A (pt) |
CA (1) | CA2349288C (pt) |
EG (1) | EG22221A (pt) |
TR (1) | TR200101372T2 (pt) |
WO (1) | WO2000030460A1 (pt) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GR1004505B (el) * | 2001-08-09 | 2004-03-26 | ΚΥΡΙΑΚΙΔΗΣ Δ. & Γ. Ο.Ε. με δ.τ. RED, BLUE AND YELLOW | Συνθεση για τον καθαρισμο επιφανειων, η οποια αποτελειται απο συσυστατικα τα οποια απαντωνται ολα στη φυση. |
US8541472B2 (en) | 2001-12-05 | 2013-09-24 | Aseptica, Inc. | Antiseptic compositions, methods and systems |
US20040071845A1 (en) | 2002-06-07 | 2004-04-15 | Hekal Ihab M. | Methods for preserving fresh produce |
US7332227B2 (en) * | 2003-03-14 | 2008-02-19 | Becton, Dickinson And Company | Non-volatile lubricant system for medical devices |
US7090882B2 (en) | 2003-06-12 | 2006-08-15 | Cargill, Incorporated | Antimicrobial salt solutions for food safety applications |
US7588696B2 (en) | 2003-06-12 | 2009-09-15 | Cargill, Incorporated | Antimicrobial water softener salt and solutions |
US7883732B2 (en) | 2003-06-12 | 2011-02-08 | Cargill, Incorporated | Antimicrobial salt solutions for cheese processing applications |
US7658959B2 (en) | 2003-06-12 | 2010-02-09 | Cargill, Incorporated | Antimicrobial salt solutions for food safety applications |
US8101221B2 (en) * | 2003-08-28 | 2012-01-24 | Mantrose-Haeuser Co., Inc. | Methods for preserving fresh produce |
WO2005079604A1 (en) * | 2004-02-23 | 2005-09-01 | Novozymes A/S | Meat based food product comprising lactobionic acid |
AU2008204340B2 (en) * | 2007-01-11 | 2012-11-15 | Giant Trading Inc | Method for treating raw and processed grains and starches |
ES2323737T5 (es) † | 2007-06-12 | 2020-06-04 | Unilever Nv | Concentrado envasado para preparar un caldo o sopa comprendiendo almidón modificado |
EP2070552A1 (en) * | 2007-12-11 | 2009-06-17 | Bundesrepublik Deutschland vertreten durch das Bundesminsterium für Gesundheit, dieses vertr. durch das Robert-Koch-Institut | A formulation for broad-range disinfection including prion decontamination |
CN102106590A (zh) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | 一种鱿鱼水发剂及其使用方法 |
US8338347B2 (en) * | 2010-09-09 | 2012-12-25 | Mareya Shawki Ibrahim | System for reducing bacteria on unprocessed food surfaces while extending shelf life |
JP2013226090A (ja) * | 2012-04-26 | 2013-11-07 | Okuno Chemical Industries Co Ltd | 野菜用鮮度保持剤 |
CN103504454B (zh) * | 2013-09-11 | 2015-01-07 | 江南大学 | 一种基于函数信号控制的强电解质离子电流的食品浸渍加工方法 |
CN105839120A (zh) * | 2016-05-31 | 2016-08-10 | 无锡伊佩克科技有限公司 | 一种低温稳定型脱脂剂及其制备方法 |
CN106665798A (zh) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | 一种保存虾类的生物保鲜剂及其应用 |
EP3338563B1 (en) | 2016-12-21 | 2019-01-30 | Benjamin Amit Singh | Method for preserving fresh produce, solid composition for application in a method for preserving fresh produce and preserved fresh produce |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ATE175318T1 (de) * | 1993-11-01 | 1999-01-15 | Procter & Gamble | Reinigungsverfahren und reinigungszusammensetzung fuer nahrungsmitteln und futtermitteln |
US5498295A (en) * | 1993-11-01 | 1996-03-12 | The Procter & Gamble Company | Cleaning methods and compositions for produce |
US6557568B1 (en) * | 1995-06-27 | 2003-05-06 | The Procter & Gamble Company | Cleaning/sanitizing methods, compositions, and/or articles for produce |
WO1997001623A1 (en) * | 1995-06-27 | 1997-01-16 | The Procter & Gamble Company | Cleaning/sanitizing methods, compositions, and/or articles for fabric |
US5932527A (en) * | 1995-10-24 | 1999-08-03 | The Procter & Gamble Company | Cleaning/sanitizing methods, compositions, and/or articles for produce |
IL129598A0 (en) * | 1996-10-30 | 2000-02-29 | Procter & Gamble | Article and methods for cleaning produce and edible animal protein |
MA24577A1 (fr) * | 1997-06-26 | 1998-12-31 | Procter & Gamble | Procedes et compositions de reduction de micro-organisme pour produits alimentaires |
-
1999
- 1999-11-12 EP EP99965797A patent/EP1128734A1/en not_active Withdrawn
- 1999-11-12 JP JP2000583357A patent/JP4294224B2/ja not_active Expired - Fee Related
- 1999-11-12 AU AU21487/00A patent/AU2148700A/en not_active Abandoned
- 1999-11-12 TR TR2001/01372T patent/TR200101372T2/xx unknown
- 1999-11-12 BR BR9915529-0A patent/BR9915529A/pt not_active IP Right Cessation
- 1999-11-12 WO PCT/US1999/026886 patent/WO2000030460A1/en not_active Application Discontinuation
- 1999-11-12 CA CA002349288A patent/CA2349288C/en not_active Expired - Fee Related
- 1999-11-12 CN CN99815713A patent/CN1337853A/zh active Pending
- 1999-11-18 EG EG147999A patent/EG22221A/xx active
Non-Patent Citations (1)
Title |
---|
See references of WO0030460A1 * |
Also Published As
Publication number | Publication date |
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JP4294224B2 (ja) | 2009-07-08 |
JP2002530097A (ja) | 2002-09-17 |
BR9915529A (pt) | 2001-07-31 |
WO2000030460A1 (en) | 2000-06-02 |
EG22221A (en) | 2002-10-31 |
CN1337853A (zh) | 2002-02-27 |
CA2349288A1 (en) | 2000-06-02 |
TR200101372T2 (tr) | 2001-12-21 |
CA2349288C (en) | 2004-12-14 |
AU2148700A (en) | 2000-06-13 |
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