The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The invention is concerned with a pharmaceutical and industrial iodophor preparation, its synthesis and potential applications. The compound has predictable antimicrobial activities. Furthermore, this iodophor is much more stable in the presence of organic material than traditional iodophors. The compositions release free iodine when in solution, which provides the antimicrobial activity.

The invention is concerned with a pharmaceutical and industrial iodophor preparation, its synthesis and potential applications. The compound has predictable antimicrobial activities. Furthermore, this iodophor is much more stable in the presence of organic material than traditional iodophors. The compositions release free iodine when in solution, which provides the antimicrobial activity.

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any raw and procesesing pruduct for catte, pig etc, fish and chicken is to prevent the development of diseases that might impair the final quality of the products. The system for catte, pig etc, fish and chicken application of food protection products on catte, pig etc, fish and chicken during packing aims to safeguard the health of the catte, pig etc, fish and chicken during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find and/or develop other bacterial, viral and fungicides for storage disease control. Some of the chemical as such are already known. It is also known, that these compounds can be used as more healthy and applicable material.

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any raw and procesesing pruduct for catte, pig etc, fish and chicken is to prevent the development of diseases that might impair the final quality of the products. The system for catte, pig etc, fish and chicken application of food protection products on catte, pig etc, fish and chicken during packing aims to safeguard the health of the catte, pig etc, fish and chicken during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find and/or develop other bacterial, viral and fungicides for storage disease control. Some of the chemical as such are already known. It is also known, that these compounds can be used as more healthy and applicable material.

The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.

The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.