A cleaning solution, composition, and portable cleaner are provided that is all natural, safe, non-toxic, edible, anti-bacterial, anti-viral, anti-microbial, deodorizing, and further includes a pleasant fragrance and taste. In addition, the cleaning composition can be free from sugar, alcohol, surfactants, and other harmful or harsh ingredients. In addition, the cleaning composition allows for quick cleaning of any type of object that may be placed in the mouth, such as pacifiers, toys, candy, eating utensils, musical instruments, and mouth-pieces, among others.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

A composition for degradation of mycotoxin including, as an effective component, Aspergillus culture filtrate which contains an iron compound or yeast extract, and uses thereof, are proposed. As aflatoxin can be degraded with high efficiency and simple composition by the composition of the present invention and the activity of degrading mycotoxin is maintained in very stable state in a broad temperature range of from room temperature to heating at 121° C. for sterilization, it is expected that the composition can be advantageously used for processing like heating at high temperatures.

A method for manufacturing a plant fermented product using a plant fermented broth, includes: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth; mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture d product.

A method for manufacturing a plant fermented product using a plant fermented broth, includes: mixing 5 to 30 parts by weight of a first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 0.05 to 1 part by weight of lactic acid bacteria, and fermenting the resulting mixture at room temperature in a range of 5 to 25° C. for 30 days to 6 months so that the material becomes acidic at pH 4 or less to obtain a first fermented broth; mixing 5 to 30 parts by weight of a second plant material, which is the same as or different from the first plant material, 100 parts by weight of water, 1 to 10 parts by weight of sugar, and 1 to 10 parts by weight of the first fermented broth, and fermenting the resulting mixture d product.

A composition comprises: (i) at least one fermented seaweed material; (ii) at least one fermented plant material: or (iii) a combination of at least one fermented seaweed material and at least one fermented plant material; and at least one lactic acid bacterial strain, for treating, alleviating, suppressing and/or preventing growth of a resistant organism.

The present invention describes compositions for disinfection and/or effective preservation of food, for example fresh food, which allows the effective removal of microorganisms from these. The disclosed compositions contain derived extracts from plants with antimicrobial activity, which can act on their own or in combination with other disinfecting agents such as organic acids and chlorine compounds. The compositions of the invention are able to remove microbial contamination, including pathogenic microorganisms in seeds and sprouts obtained therefrom without changing the germination properties and nutritional and/or alimentary properties of the sprouts.

The present invention describes compositions for disinfection and/or effective preservation of food, for example fresh food, which allows the effective removal of microorganisms from these. The disclosed compositions contain derived extracts from plants with antimicrobial activity, which can act on their own or in combination with other disinfecting agents such as organic acids and chlorine compounds. The compositions of the invention are able to remove microbial contamination, including pathogenic microorganisms in seeds and sprouts obtained therefrom without changing the germination properties and nutritional and/or alimentary properties of the sprouts.

The present disclosure is directed to poly-albumen polymer based edible film for fruit and vegetable preservation and methods for use thereof. This multifunctional bionanocomposite is comprised largely of egg-derived polymers and cellulose nanomaterials as a conformal coating onto fresh produce that slows down food decay by retarding ripening, dehydration, and microbial invasion. The coating is edible, washable, and made from readily available inexpensive or waste materials which makes it a promising economic alternative to commercially available fruit coatings and a solution to combat food wastage that is rampant in the world.