A chamber can be a pathogen control device, which can include a body having at least one internal wall defining an internal chamber, and a layer of a two dimensional material on at least a portion of the at least one internal wall. The two-dimensional material can have at least one edge protruding from the at least one internal wall. A pathogen control system can include the chamber and at least one pressure source operably coupled with an inlet of the internal chamber, and optionally include a depressurization vessel. A method of processing a fluid, such as for controlling pathogens, can include providing the chamber, and flowing a fluid with or without pressurized carbon dioxide or processing fluid through the internal chamber of the chamber to contact an edge of the two-dimensional material. The flow through the chamber can be conducted until at least one pathogen is controlled.

A dried food fresh-keeping packaging bag structure includes a packaging bag and a fresh-keeping device in the packaging bag. The fresh-keeping device includes a storage box. One side of the storage box is attached to an inner surface of the packaging bag. The storage box has a storage chamber filled with a preservative. One side of the storage chamber is formed with an outlet provided with a breathable film to block the preservative. An outside of the breathable film is provided with a sealing film to seal the storage chamber. One end of the sealing film extends to an outside of a mouth of the packaging bag to form a pull portion. When in use, the pull portion is pulled to tear the sealing film from the fresh-keeping device, so that the dried food product in the packaging bag is kept dry by the preservative.

A dried food fresh-keeping packaging bag structure includes a packaging bag and a fresh-keeping device in the packaging bag. The fresh-keeping device includes a storage box. One side of the storage box is attached to an inner surface of the packaging bag. The storage box has a storage chamber filled with a preservative. One side of the storage chamber is formed with an outlet provided with a breathable film to block the preservative. An outside of the breathable film is provided with a sealing film to seal the storage chamber. One end of the sealing film extends to an outside of a mouth of the packaging bag to form a pull portion. When in use, the pull portion is pulled to tear the sealing film from the fresh-keeping device, so that the dried food product in the packaging bag is kept dry by the preservative.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.