Described is a homogeneous gel composition with at least antimicrobial, antibacterial, and/or anti-viral properties comprising; a combination of a stable and homogeneous aqueous and/or polyol solution based chelated metal oxide liquid complex suspension and a gel composition free of chelated metal oxides comprising water, polyquaternium, glycerine and hyaluronic acid, wherein the homogeneous gel composition contains chelated metal oxide particles homogeneously suspended in the homogeneous gel composition such that a concentration of the chelated metal oxide particles contained within the homogeneous gel are in a concentration of at least 0.001 weight percent.

A process for inhibiting foodborne pathogens and reducing foodborne disease involves contacting a living animal, a dressed carcass, or a cut of meat with an effective amount of a bacillus strain exhibiting antibacterial activity. Strains of antibacterial bacillus that are particularly effective for inhibiting Vibrio were discovered. These include Bacillus licheniformis OBT 618 and Bacillus amyloliquefaciens OBT 712.

A process for inhibiting foodborne pathogens and reducing foodborne disease involves contacting a living animal, a dressed carcass, or a cut of meat with an effective amount of a bacillus strain exhibiting antibacterial activity. Strains of antibacterial bacillus that are particularly effective for inhibiting Vibrio were discovered. These include Bacillus licheniformis OBT 618 and Bacillus amyloliquefaciens OBT 712.

According to one embodiment, a method for removing antimicrobial material from a composition includes providing a container that contains a plurality of carbon elements such as granules, rocks and sheets. The carbon elements are submerged with a liquid and a composition that includes an antimicrobial material is deposited in the container. The carbon elements are configured to remove the antimicrobial material from the composition. The level of the liquid in the container is monitored and controlled to maintain a submerged condition of the carbon elements.

According to one embodiment, a method for removing antimicrobial material from a composition includes providing a container that contains a plurality of carbon elements such as granules, rocks and sheets. The carbon elements are submerged with a liquid and a composition that includes an antimicrobial material is deposited in the container. The carbon elements are configured to remove the antimicrobial material from the composition. The level of the liquid in the container is monitored and controlled to maintain a submerged condition of the carbon elements.

Provided is a method for producing a processed food, in which the generation of a sulfur smell or the imparting of an unpleasant flavor like an accumulated sulfur smell is suppressed.

[Means for Resolution]

Provided is a method for producing a processed food in which the generation of a sulfur smell is suppressed, including the following steps (A) and (B):

(A) a step of bringing a transglutaminase and/or a reducing sugar into contact with a solid food material containing a protein as a main nutritional component; and

(B) a step of subjecting the food material after the step (A) to a heat sterilization treatment.

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

The invention provides a method of preventing or reducing contamination of food with Clostridium, comprising contacting said object with a composition comprising at least one endolysin active against said Clostridium.

The invention provides a method of preventing or reducing contamination of food with Clostridium, comprising contacting said object with a composition comprising at least one endolysin active against said Clostridium.