Host-specific bacteriophages that kill or prevent growth of shigatoxigenic Escherichia coli (STEC) are provided. The bacteriophages are specific for STEC, exhibit high lytic activity, pH, and thermal stability, and are used as bio-control agents in the meat and produce industry. Notably, the bacteriophages prevent or reduce STEC biofilm formation.

Host-specific bacteriophages that kill or prevent growth of shigatoxigenic Escherichia coli (STEC) are provided. The bacteriophages are specific for STEC, exhibit high lytic activity, pH, and thermal stability, and are used as bio-control agents in the meat and produce industry. Notably, the bacteriophages prevent or reduce STEC biofilm formation.

A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided.

A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided.

A concentrated fermented kimchi solution is provided. The concentrated fermented kimchi solution (BKE-X1 and BKE-X2) has the benefit of inhibiting growth of pathogenic gut bacteria while promoting the growth of probiotics beneficial to the human body, and is therefore expected to help form a healthy gut microbiome environment to avert or prevent the occurrence of illnesses caused by pathogenic bacteria.

A concentrated fermented kimchi solution is provided. The concentrated fermented kimchi solution (BKE-X1 and BKE-X2) has the benefit of inhibiting growth of pathogenic gut bacteria while promoting the growth of probiotics beneficial to the human body, and is therefore expected to help form a healthy gut microbiome environment to avert or prevent the occurrence of illnesses caused by pathogenic bacteria.

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.