Patent classifications
A23V2250/152
Methods Of Inhibiting Microbial Infections Using Zinc-Containing Compositions
Methods of inhibiting and/or reducing the occurrences and/or duration of microbial infections, such as rhinovirus and influenza infections, are provided herein. The methods comprise delivering an oral composition comprising at least one Eh-raising compound and at least one zinc compound to a subject.
METHOD AND SYSTEM FOR ENHANCING THE EFFICACY USING IONIZED/AEROSOLIZED HYDROGEN PEROXIDE IN REDUCING MICROBIAL POPULATIONS, METHOD OF USE THEREOF
Systems and methods of decontaminating food substances by using cold plasma to enhance the performance of ionized hydrogen peroxide to decontaminate food, and methods of use thereof. Cold plasma activation significantly enhanced the efficacy of hydrogen peroxide (HO.sub.2) mist against bacteria on fresh produce, and the technology may be used to enhance microbial safety. Cold plasma activated ionized hydrogen peroxide (iHP) can be applied on various fresh produce items. In particular, cold plasma enhanced the efficacy of hydrogen peroxide (H.sub.2O.sub.2) mist against Salmonella and Liberia.
METHOD AND SYSTEM FOR ENHANCING THE EFFICACY USING IONIZED/AEROSOLIZED HYDROGEN PEROXIDE IN REDUCING MICROBIAL POPULATIONS, METHOD OF USE THEREOF
Systems and methods of decontaminating food substances by using cold plasma to enhance the performance of ionized hydrogen peroxide to decontaminate food, and methods of use thereof. Cold plasma activation significantly enhanced the efficacy of hydrogen peroxide (HO.sub.2) mist against bacteria on fresh produce, and the technology may be used to enhance microbial safety. Cold plasma activated ionized hydrogen peroxide (iHP) can be applied on various fresh produce items. In particular, cold plasma enhanced the efficacy of hydrogen peroxide (H.sub.2O.sub.2) mist against Salmonella and Liberia.
METHODS OF INHIBITING MICROBIAL INFECTIONS USING ZINC-CONTAINING COMPOSITIONS
Methods of inhibiting and/or reducing the occurrences and/or duration of microbial infections, such as rhinovirus and influenza infections, are provided herein. The methods comprise delivering an oral composition comprising at least one E.sub.h-raising compound and at least one zinc compound to a subject.
PASS-THROUGH SYSTEM FOR TREATMENT AND/OR COOLING OF PERISHABLE PRODUCTS AND METHODS OF USE THEREOF
A pass-through system and method for treating and/or pre-cooling perishable products uses a conveyor system with a treatment chamber that is configured to be contained (or closed) to provide a sealed environment and enhanced with forced air flow to recirculate air and/or functional substances including, e.g., sanitizers, as well as ripening management and conditioning agents, across the surface of perishable products. The enhanced forced air is an integral part of the system for efficient treatment and can also be cooled to accomplish rapid cooling.
Methods of inhibiting microbial infections using zinc-containing compositions
Methods of inhibiting and/or reducing the occurrences and/or duration of microbial infections, such as rhinovirus and influenza infections, are provided herein. The methods comprise delivering an oral composition comprising at least one E.sub.h-raising compound and at least one zinc compound to a subject.
Method for decontaminating food articles having a porous outer surface
A method for decontaminating articles having porous outer surfaces. The method includes 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 sterliant 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.
Method for decontaminating food articles having a porous outer surface
A method for decontaminating articles having porous outer surfaces. The method includes 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 sterliant 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.
METHOD FOR DECONTAMINATING FOOD ARTICLES HAVING A POROUS OUTER SURFACE
A method for decontaminating articles having porous outer surfaces. The method includes 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 sterliant 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.
METHOD FOR DECONTAMINATING FOOD ARTICLES HAVING A POROUS OUTER SURFACE
A method for decontaminating articles having porous outer surfaces. The method includes 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 sterliant 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.