A disinfection tunnel includes an enclosure, an ozonated water tank, an ozonated water generator, a set of nozzles, a mist generator, and a processor. The ozonated water generator generates ozonated water and stores the ozonated water in the tank. When a person enters the enclosure, the processor starts the mist generator. The mist generator receives ozonated water from the tank, turns the ozonated water to a mist of ozonated water, and pumps the mist of ozonated water to the nozzles. The nozzles spray the mist of ozonated water inside the enclosure for a time period.

The present technology relates to a novel sanitization method for chromatography media and supporting equipment comprising treatment with a sanitization/sterilization solution comprising acetic acid and hexylene glycol.

A system for meat processing may include: a conveyor configured to transport animal carcasses or portions of meat through a meat processing facility; and a spray system configured to spray each of the animal carcasses or portions of meat with aqueous ozone when each of the animal carcasses or portions of meat is transported to the spray system by the conveyor. The system may further include a second spray system configured to spray each of the animal carcasses or portions of meat with lactic acid or citric acid when each of the animal carcasses or portions of meat is transported to the second spray system by the conveyor.

Systems and methods for cleaning or sanitizing a finger. A container has an interior sized to receive a finger, the container having a bottom portion and a wall portion extending from the bottom portion to an opening along an edge of the wall portion through which the finger may be received. The wall portion and bottom portion each have an interior surface within the container. A plurality of bristles extend from an interior surface of the container for contact with a portion of the finger when liquid is in the container.

A sanitizing apparatus includes a main housing, a dispensing member, a supporting platform, and a sanitizing fluid pouch. the main housing comprises a front wall, a first sidewall, a second sidewall, a rear wall, a bottom wall, and an opening. The front wall, the first sidewall, the second sidewall, the rear wall, the bottom wall of the main housing together form an internal space accessible through the opening of the main housing. The dispensing member is inserted into the internal space through the opening of the main housing. The dispensing member comprises a dispensing mechanism. The sanitizing fluid pouch is filled with a sanitizing fluid and is flexible and deformable. The supporting platform is placed within the dispensing member. The supporting platform comprises a supporting plate on which is seated the sanitizing fluid pouch. The supporting platform further comprises a pressure-applying member.

The present disclosure relates to multi-functional anti-microbial polymers comprising a first monomer having a polymerizable cyclic aromatic moiety which forms part of the backbone of the polymer and a second monomer having an ethylenically unsaturated monomer having a double or triple bond and a quaternary ammonium or quaternary phosphonium moiety.

Provided herein are methods and compositions for the reduction of endospore contamination of a substrate with percarboxylic acid-based compositions. The methods can include the step of continuously monitoring the oxidation-reduction potential of the percarboxylic acid-based compositions.

Various embodiments of the present invention relate to, among other things, systems for generating engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi in or on a wound of a subject in need thereof or on produce by applying EWNS to the wound or to the produce.

Disclosed is technology to solve the problem in a world that is inundated with microbes of keeping food fresher for longer and shelf-life extension to enhance food security and safety without refrigeration/freezing, chemical preservatives integrated into the food product and/or physically/chemically altering the food product. Aspects of the technology are directed at the three levels of the food delivery system; namely, supermarket style display ware, bulk packaging and overseas container. This technological problem is solved by situating on food contacting/abutting surfaces of display ware, bulk packaging and oversees containers an antimicrobe agent formulated as a composition comprised of (i) between about 0.25% (w/w) to about 0.75% (w/w) benzalkonium chloride; (ii) between about 0.02% (w/w) to about 1.00% (w/w) of a kill agent selected from the group consisting of hydrogen peroxide and phenoxyethanol; (iii) between about 0.25% (w/w) to about 0.75% (w/w) 3-(tri-methoxysilyl)propyldimethyl octadecyl ammonium chloride and (iv) between about 97.50% (w/w) to about 99.48% deionized water.

A sanitizing apparatus includes a main housing, a dispensing member, a supporting platform, and a sanitizing fluid pouch. the main housing comprises a front wall, a first sidewall, a second sidewall, a rear wall, a bottom wall, and an opening. The front wall, the first sidewall, the second sidewall, the rear wall, the bottom wall of the main housing together form an internal space accessible through the opening of the main housing. The dispensing member is inserted into the internal space through the opening of the main housing. The dispensing member comprises a dispensing mechanism. The sanitizing fluid pouch is filled with a sanitizing fluid and is flexible and deformable. The supporting platform is placed within the dispensing member. The supporting platform comprises a supporting plate on which is seated the sanitizing fluid pouch. The supporting platform further comprises a pressure-applying member.