This invention is related to the use of a volatile antimicrobial compound against pathogens affecting humans comprising contacting infected areas with an atmosphere containing an effective amount of a volatile antimicrobial compound in gaseous form. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds.

A method for sterilizing a ground meat product through the application supercritical CO.sub.2 during the processing of the meat by introducing supercritical CO.sub.2 into an extruder as the meat passes through the extruder while controlling the pressure and speed at which the meat passes through the extruder to maintain the meat in contact with the supercritical CO.sub.2 for a time sufficient to achieve a log reduction in colony forming units of microbial contaminants.

A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39).

A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39).

The present invention relates to a storage device for fresh products and/or perishable produce and a method for storing fresh products, comprising: a cabinet provided with an access door and/or flap; one or more substantially gastight compartments arranged in the cabinet and provided with at least one gas inlet and one gas outlet; and conditioning means suitable for conditioning the climate in the compartment, wherein the conditioning comprises of providing desired gas conditions, including oxygen content.

The present invention relates to a storage device for fresh products and/or perishable produce and a method for storing fresh products, comprising: a cabinet provided with an access door and/or flap; one or more substantially gastight compartments arranged in the cabinet and provided with at least one gas inlet and one gas outlet; and conditioning means suitable for conditioning the climate in the compartment, wherein the conditioning comprises of providing desired gas conditions, including oxygen content.

A method for obtaining a desired atmosphere within an interior space during an initial startup phase of a CAS is provided. The method includes a controller starting the CAS while keeping the air compressor OFF. The method also includes the controller calculating an atmosphere change rate while the air compressor OFF, and determining whether the interior space can reach a desired atmosphere set point with the air compressor OFF based on the atmosphere change rate. Further, the method includes the controller maintaining the air compressor OFF until the interior space reaches the desired atmosphere set point when the controller determines that the interior space can reach the desired atmosphere set point with the air compressor OFF, and switching the air compressor ON when the controller determines that the interior space cannot reach the desired atmosphere set point with the air compressor OFF.

A method for obtaining a desired atmosphere within an interior space during an initial startup phase of a CAS is provided. The method includes a controller starting the CAS while keeping the air compressor OFF. The method also includes the controller calculating an atmosphere change rate while the air compressor OFF, and determining whether the interior space can reach a desired atmosphere set point with the air compressor OFF based on the atmosphere change rate. Further, the method includes the controller maintaining the air compressor OFF until the interior space reaches the desired atmosphere set point when the controller determines that the interior space can reach the desired atmosphere set point with the air compressor OFF, and switching the air compressor ON when the controller determines that the interior space cannot reach the desired atmosphere set point with the air compressor OFF.

A method for decontaminating articles having porous outer surfaces. The method includes steps of: providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterilant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles.

A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4 C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.