A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a first bacterial culture comprising at least one bacterial strain; isolating a sample during culturing with the first bacterial culture; determining at least one value indicative for a number of bacteriophages in the sample, e.g. using PCR, plaque assay, or pH; selecting a second bacterial culture for culturing the food product when the value is larger than a predetermined threshold, wherein the second bacterial culture comprises at least one bacterial strain, wherein the second bacterial culture differs from the first bacterial culture, wherein the sensitivities of the first and second bacterial culture for the bacteriophages in the sample are known and wherein the second bacterial culture is selected such as to reduce common bacteriophage sensitivities between the first and the second bacterial culture, and culturing the food product with the second bacterial culture.

A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a first bacterial culture comprising at least one bacterial strain; isolating a sample during culturing with the first bacterial culture; determining at least one value indicative for a number of bacteriophages in the sample, e.g. using PCR, plaque assay, or pH; selecting a second bacterial culture for culturing the food product when the value is larger than a predetermined threshold, wherein the second bacterial culture comprises at least one bacterial strain, wherein the second bacterial culture differs from the first bacterial culture, wherein the sensitivities of the first and second bacterial culture for the bacteriophages in the sample are known and wherein the second bacterial culture is selected such as to reduce common bacteriophage sensitivities between the first and the second bacterial culture, and culturing the food product with the second bacterial culture.

Methods and compositions for inhibiting or dispersing biofilms produced by Listeria monocytogenes on plant matter are described. Embodiments include using formulations comprising active chemical constituents and aqueous extracts or sap from certain trees. Methods of using and producing aqueous formulations derived from hickory and maple wood are provided. Formulations and methods are provided for preventing and dispersing exopolysaccharide-rich listerial biofilms.

Methods and compositions for inhibiting or dispersing biofilms produced by Listeria monocytogenes on plant matter are described. Embodiments include using formulations comprising active chemical constituents and aqueous extracts or sap from certain trees. Methods of using and producing aqueous formulations derived from hickory and maple wood are provided. Formulations and methods are provided for preventing and dispersing exopolysaccharide-rich listerial biofilms.

A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Various embodiments of the present invention relate to, among other things, a nano carrier platform for generating enhanced engineered water nanostructures (iEWNS) encapsulating and delivering reactive oxygen species (ROS) and, in some instances, other active ingredients, methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi on a substrate by applying iEWNS to the substrate.

The present invention relates to a A bactericidal or bacteriostatic composition comprising an acetal or a hexitan ether preferentially of a long-chain alkyl sorbitan, arlitan or mannitan, its use in the treatment or prevention of Gram-positive bacterial infections, its use as a hygiene or dermatological product for external use and a method for disinfecting surfaces.

The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.

The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.