The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pests and pest infestations and reproduction on and/or in food. The invention further provides novel food containers and methods of applying coating compositions, including those of the invention, to foods and to food containers used to store, age, and/or cure the foods.

The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pests and pest infestations and reproduction on and/or in food. The invention further provides novel food containers and methods of applying coating compositions, including those of the invention, to foods and to food containers used to store, age, and/or cure the foods.

A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

The invention relates to the film-forming antimicrobial, antibacterial, antiviral, antiparasitic, and antifungal composition comprises a) a film-forming materials, b) one or more antimicrobial, antibacterial, antiviral, antiparasitic, and antifungal compound(s), c) one or more solubilizing agents, and optionally, d) one or more plasticizer, and e), one or more surfactants or detergents. The invention also relates to a use in prevention or treatment of a disorder in a mammal, such as a human and use of treating animated and non-animated surfaces.

Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item.

Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item.

An edible composition to prolong the shelf-life of food products can include gum arabic and date pits extract. The edible composition can be applied to a food product to preserve the food product. For example, the edible composition can protect the food product from bacterial growth, loss of moisture, and/or oxidation. In an embodiment, the edible composition can be applied to the food product prior to refrigeration to increase the shelf-life of the food product. For example, the food product with the edible composition applied thereon, can be refrigerated at a temperature of about 4° C. in order to increase the shelf-life of the food product. The food product can include at least one of a meat product, a fruit product, and a vegetable product. The meat product can include, e.g., chicken, beef, or lamb. In an embodiment, the meat product is chicken.

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.