Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

The present invention discloses a multiple modular system for the formation of powders, characterized in that it comprises a tower (1) comprising an interchangeable head A selected from the group consisting of a disk spray unit A1; a nozzle spray unit A2; a dual fluid spray unit A3 and a high temperature spray unit A4; and wherein said tower (1) comprises an interchangeable collector installed in the lower part B of the tower selected from the group consisting of collector type 1 (B1), collector type 2 (B2), collector type 3 (B3) and collector type 4 (B4) or combinations of the same.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. The compositions comprise a blend of one or more glycolipids and one or more lipopeptides. The compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. The compositions comprise a blend of one or more glycolipids and one or more lipopeptides. The compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

The present disclosure is directed to antimicrobial compositions comprising a hypochlorite salt, a copper (II) salt, and an optionally acid that is an inorganic acid, an organic acid, or a combination thereof, and optionally a buffering agent, and having a chlorine concentration of between 0.1 ppm and 300 ppm and a copper (II) concentration of between 0.1 ppm and 300 ppm. Methods of making and using these compositions is also described.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.

The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.

The present disclosure relates to methods and systems for making one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions. Said methods and systems include exposing a vegetable oil composition to ozone gas to cause ozonolysis of on one or more unsaturated fatty acids present in the vegetable oil composition, thereby forming an ozonated vegetable oil composition and exposing the ozonated vegetable oil composition to a temperature greater than 60° C. while in contact with water to decompose one or more ozonide compounds and form a heat-treated, ozonated vegetable oil composition. The present disclosure also relates to one or more uses of said one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions.