Suggested is a synergistic antimicrobial mixture comprising a hydroxyacetophenone and one additional antimicrobial agent. The mixture is particular useful for fighting Aspergillus brasiliensis.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

The present invention relates to a new process for preserving fresh food, in particular fresh produce, by applying an alkaline solution and subsequently an acidic solution onto the fresh food.

The present invention relates to an antimicrobial composition having activity against Gram-positive and Gram-negative bacteria. The composition is a) a composition comprising at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; b) a composition comprising at least two bacteriocin selected from the group consisting of pediocin, Nisin and reuterin; c) a composition comprising pediocin and at least two organic acids selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid; or d) a composition comprising reuterin and at least one organic acid selected from the group consisting of lactic acid, acetic acid, benzoic acid and citric acid. The present invention also relates to the use of said compositions for sanitizing and/or disinfecting surfaces and method thereof.

The present invention relates to a method for fungicidal and/or bactericidal treatment of plants or foodstuffs using one or more essential oil(s) that enable the treatment of strains resistant to synthetic fungicides and/or bactericides.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

Suggested is a composition with stabilized taste and/or odor, comprising (a) [6]-paradol and (b) at least one mono- or polyunsaturated C.sub.8-C.sub.22 fatty acid or its monohydric or polyhydric C.sub.1-C.sub.18 aliphatic alcohols ester.

An object of this disclosure is to provide a technique capable of suppressing decrease and deterioration of flavor and/or texture of a cereal processed food product over time after production as well as maintaining the flavor and/or the texture of the cereal processed food product. This disclosure further provides a technique capable of maintaining the flavor and/or the texture of a freshly made cereal processed food product even if the products are stored at room temperature or under a chilled state for a long period of time. This disclosure provides an improver for cereal processed food product containing maltol as a component (A) and at least one component selected from 5-Hydroxymethylfurfural, dimethyl sulfide, and 3-methylbutanal as a component (B).