The present teachings disclose a process for producing a safe and preserved food. The process includes: (i) introducing a non-live-bacteria preparation on or in a food to produce an activated food, and the non-live-bacteria preparation results from fermentation of fermented bacteria, but the non-live-bacteria preparation is substantially depleted of the fermented bacteria, and the fermented bacteria are bacteria that are living; and (ii) incubating the activated food in presence of the non-live-bacteria preparation to kill and/or inhibit growth of pathogens and/or spoilage microorganisms on and/or in the activated food and thereby producing the safe and preserved food; and wherein the fermented bacteria is anti-pathogen bacteria and/or anti-spoilage bacteria.

The present teachings disclose a process for producing a safe and preserved food. The process includes: (i) introducing a non-live-bacteria preparation on or in a food to produce an activated food, and the non-live-bacteria preparation results from fermentation of fermented bacteria, but the non-live-bacteria preparation is substantially depleted of the fermented bacteria, and the fermented bacteria are bacteria that are living; and (ii) incubating the activated food in presence of the non-live-bacteria preparation to kill and/or inhibit growth of pathogens and/or spoilage microorganisms on and/or in the activated food and thereby producing the safe and preserved food; and wherein the fermented bacteria is anti-pathogen bacteria and/or anti-spoilage bacteria.

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

The invention discloses a Pediococcus acidilactici derived antimicrobial hexapeptide and a preparation method thereof and belongs to the field of bioengineering. The antimicrobial peptide ENGEEE is reported for the first time. Antimicrobial peptide lactein R16 has good pH stability and thermal stability, has an effect on inhibiting Escherichia coli, Listeria monocytogenes and Staphylococcus aureus and is capable of effectively reducing the amount of the Escherichia coli in soybean meal. Secondly, the antimicrobial peptide lactein R16 has a certain effect on proliferating Saccharomyces cerevisiae and Lactobacillus plantarum and has certain capability of clearing hydrogen peroxide, hydroxyl radicals, DPPH.radicals and superoxide anions. The antimicrobial peptide lactein R16 can be used for biological control and can be used as a feed additive to play important roles in substituting antibiotics and solving the feed safety problem.

A formulation comprising a Pseudomonas-specific bacteriophage cocktail, useful for the prevention, reduction and/or treatment of infections caused by this bacterium through food contamination, particularly meat products. More specifically, the formulations for use in the food industry comprising at least one or more bacteriophages specific against Pseudomonas lundensis, where these are in combination with buffers, vehicles and/or acceptable excipients for the food industry.

A formulation comprising a Pseudomonas-specific bacteriophage cocktail, useful for the prevention, reduction and/or treatment of infections caused by this bacterium through food contamination, particularly meat products. More specifically, the formulations for use in the food industry comprising at least one or more bacteriophages specific against Pseudomonas lundensis, where these are in combination with buffers, vehicles and/or acceptable excipients for the food industry.

The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.

The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15 C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.