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.

Methods of generating performic acid by contacting aqueous oxidizing agent and aqueous formic acid source in liquid phase are disclosed. A system and apparatus for the in situ production of the performic acid chemistries is further disclosed. In particular, a continuous flow reactor is provided to generate performic acid at variable rates. Methods of employing the oxidizing biocide for various disinfection applications are also disclosed.

The present disclosure relates to extracts from Persea sp. (avocado) enriched in bioactive compounds which can be used as antimicrobial, antibacterial or spore germination inhibiting agents, the process for obtaining the extracts, acetogenins and isolated molecules and methods for using the extracts enriched in bioactive compounds for providing antimicrobial, antibacterial or spore germination inhibiting effect.

A liquid antimicrobial composition is disclosed, comprising: (a) bacteriocin in a concentration of 2-50 ppm; (b) acetate in a concentration of 0.4-4 mol/L; (c) alkali metal cation in a concentration of at least 0.7 mol per mol of acetate; and at least 70 wt. % of water, wherein the antimicrobial composition has a pH in the range of 4.5-7.5. The antimicrobial composition is particularly suitable for reducing the bacterial load of Listeria on pieces of raw meat. The application also discloses methods of treating pieces of animal meat, the method comprising applying the antimicrobial composition of the present invention onto the surface of the pieces of animal meat.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

Methods of generating performic acid by contacting aqueous oxidizing agent and aqueous formic acid source in liquid phase are disclosed. A system and apparatus for the in situ production of the performic acid chemistries is further disclosed. In particular, a continuous flow reactor is provided to generate performic acid at variable rates. Methods of employing the oxidizing biocide for various disinfection applications are also disclosed.

Some embodiments of food preservatives, methods of preparation thereof, and methods of room-temperature preservation, in the technical field of food preservation, are disclosed. In some embodiments, the food preservative includes chitosan, Chinese prickly ash oil, and astaxanthin. In other embodiments, the food preservative includes glycerol, acetic acid, and water. In further embodiments, the glycerol, the acetic acid, and the water are at a volume ratio of 5-30:5-25:915-985, and the chitosan and the water are at a mass-volume ratio of 5-20 g:915-985 mL. In some embodiments, the Chinese prickly ash oil, the chitosan, and the astaxanthin are at a volume-mass-mass ratio of 5-30 mL:5-20 g:0.01-0.06 g.

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.

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.