The present invention relates to an environment-friendly, safe and non toxic vegetable and fruit wash composition and its use. The vegetable and fruit wash composition of the present invention ensures removal of dirt, microorganisms, pesticides and/or insecticides from the surfaces of fruits and vegetables. The present composition is also effective in preventing early fruit ripening, crown-rot disease and fruit blackening thus contributes towards extending the life of the fruits/vegetables.

The present invention relates to an environment-friendly, safe and non toxic vegetable and fruit wash composition and its use. The vegetable and fruit wash composition of the present invention ensures removal of dirt, microorganisms, pesticides and/or insecticides from the surfaces of fruits and vegetables. The present composition is also effective in preventing early fruit ripening, crown-rot disease and fruit blackening thus contributes towards extending the life of the fruits/vegetables.

The present invention relates to the use of a composition for stabilizing fish meal.

Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition.

Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition.

This disclosure provides generally for antimicrobial compositions and methods of use comprising an anthocyanin, an anthocyanidin or metabolites thereof. Methods for promoting healing of a wound using these compositions are also disclosed. These compositions have broad spectrum antimicrobial activity and are safe for human and animal uses. Further, these compositions are safe for medical uses and industrial uses as antiseptic preparations to reduce or prevent microbial growth, including killing bacterial biofilms.

This disclosure provides generally for antimicrobial compositions and methods of use comprising an anthocyanin, an anthocyanidin or metabolites thereof. Methods for promoting healing of a wound using these compositions are also disclosed. These compositions have broad spectrum antimicrobial activity and are safe for human and animal uses. Further, these compositions are safe for medical uses and industrial uses as antiseptic preparations to reduce or prevent microbial growth, including killing bacterial biofilms.

According one embodiment, a post-harvest processing technology has been developed that enhances the red color of dark cutting beef to a near-normal or normal red color through the use, in one embodiment, of a Rosemary solution in a concentration of between 0.1% and 0.2% Rosemary which is applied to the beef, after which it is stored in a nitrite-embedded film packaging for a predetermined period of time. Various embodiments indicate that that nitrite-embedded packaging and, more particularly, nitrite-embedded packaging in combination with the use of pre-storage antioxidant wash, has the potential to improve surface color of dark-cutting beef.

The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.

The present invention relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.