CHEMICAL STERILIZATION OF HONEY

Abstract

The present application relates to the process of using parecetic acid and/or performic acid with heating to create a sterilized product. Green tea polyphenols may be used to inhibit spore germination. Honey is one product that may benefit from this process. Other products that may benefit from this process include pickled foods, condiments, salad dressing, marinades, apple products, strawberry products, and raspberry products. Medications containing honey for stomach ulcers may benefit from this sterilization process. Cosmetics containing honey may also benefit from this process.

Claims

1. A food, cosmetic, or medication mixed or percolated with at least one of a combination of formic acid and hydrogen peroxide, a combination of acetic acid and hydrogen peroxide, peracetic acid, and performic acid, in sufficient quantity to inhibit or inactivate spores.

2. The above mentioned product in claim #1 that kills or inactivates spores after heating to less than 121 degrees Celsius.

3. The above mentioned product in claim#1 that kills or inactivates bacterial spores after sitting for more than 48 hours.

4. The above mentioned product in claim #1 that is combined with an antimicrobial or antimicrobials that inhibit or inactivates spores.

5. The process of mixing or percolating the ingredients in claim #1

6. The process of heating honey or a product containing honey and using a chemical to kill or inactivate spores.

7. The above mentioned product in claim #6 that kills or inactivates bacterial spores after at least one of heating to less than 121 degrees Celsius.

8. The above mentioned product in claim#6 that kills or inactivates bacterial spores with the addition of acid or acids.

9. The above mentioned product in claim#6 that kills or inactivates bacterial spores after sitting for 48 hours.

10. The above mentioned product in claim #6 that is combined with an antimicrobial or antimicrobials that inhibit or inactivates spores.

11. The process of mixing the ingredients in claim #6.

12. Honey sterilized with at least one chemical.

13. The above mentioned product in claim #12 that kills or inactivates bacterial spores after heating to less than 121 degrees Celsius.

14. The process of mixing the ingredients in claim #12.

Description

DETAILED DESCRIPTION

[0015] This invention is a honey that is thermally inhibited and sterilized by a chemical sterilant or chemical sterilants. The spores in honey are damaged through heating to reduce the spore count in the product and exposed to a sterilant or sterilants that break down into natural products that are naturally found in honey.

[0016] Peracetic acid has a synergistic effect with hydrogen peroxide. The byproducts of percetic acid are the natural bactericide hydrogen peroxide and the natural preservative acetic acid. Parecetic acid has an approximate half-life of 31 hours at room temperature in products with a high concentration of organic matter. Table 1 shows the effects of 0.05% peracetic acid, 1% hydrogen peroxide, and a combination of 0.05% and 1% hydrogen peroxide on B. subtilis over time.

TABLE-US-00001 TABLE 1 Logarithmic decrease in Bacillus subtilis spores with treatment over time. 0.05% Peracetic 0.05% 1% Acid and 1% Peracetic Hydrogen Hydrogen Time Acid Peroxide Peroxide 1 hours 1 0.25 1 2 hours 1.5 0.5 2.25 3 hours 1.75 0.75 3

[0017] Performic acid has demonstrated stronger sporicidal effects. The byproducts of performic acid, formic acid and hydrogen peroxide, have synergistic antimicrobial effects and are found naturally in honey. Performic acid breaks down very rapidly with a half-life of hours. The synergistic effects of formic acid with hydrogen peroxide is demonstrated in table 2.

TABLE-US-00002 TABLE 2 The Minimal Bactericidal Concentration of formic acid and acetic acid in combination with hydrogen peroxide in percentage. Acid/ Acid H2O2 Acid Bacteria H2O2 Alone Alone Formic Enterococcus hirae 0.312%/0.78%    5% 12.5% Formic Staphylococcus aureus 0.156%/0.39%  1.25% 6.25% Formic Listeria monocytogenes 0.039%/0.39% 0.156% 3.12% Formic Salmonella sp. 0.039%/0.78% 0.156% 3.12% Formic Escherichia coli 0.078%/0.19% 0.312% 1.56% Formic Pseudomonas aeruginosa 0.0015%/0.195% 0.025% 1.56% Acetic Enterococcus hirae  2.5%/3.12%   10% 12.5% Acetic Staphylococcus aureus  1.25%/1.56%    5% 6.25% Acetic Listeria monocytogenes  1.25%/1.56%    5% 3.12% Acetic Escherichia coli 0.625/0.31  2.5% 1.56% Acetic Pseudomonas aeruginosa 0.156/3.12 0.625% 1.56%

[0018] Green tea polyphenols have demonstrated the ability to inhibit bacterial spores. Table 3 demonstrates the ability of EGCG and green tea polyphenols to inhibit Bacillus subtilis spores.

TABLE-US-00003 TABLE 3 Percentage of inhibition of Bacillus subtilis spores. Percentage EGCG Green Tea Polyphenols 1% 98.53% 94.2% 5% 98.77%  100%

[0019] One example of my unique and beneficial invention, that does not limit the scope of this patent, is a honey that is mixed with the following: parecetic acid at 10,000 parts per million (1%), hydrogen peroxide at a concentration of 14,667 parts per million (1.5%), acetic acid at a concentration of 10,667 parts per million (1.1%), and formic acid at a concentration of 1,500 parts per million (0.15%). After resting 48 hours, the honey is sterilized by heating to two hundred (200) degrees Fahrenheit (93 Celsius) for 40 minutes. Green tea with 50% EGCG at a concentration of 20,000 parts per million (2%) will be mixed with the honey before resting for 2 weeks and then tested for spore and peracetic acid levels. This product is designed to be used for wounds.

[0020] Other products included in this patent but not limiting the scope of this patent, includes foods, cosmetics, and medications. Examples of these products include, but are not limited to: table honey, pickled foods, condiments, salad dressings, marinades, processed strawberry products, processed raspberry products, natural antiulcer medication, and cosmetics that contain honey.

[0021] Please note that this patent is not limited by timeframe or order of processing. For example, the product may be heated before or after the chemical additives are added. The product may be rested for a shorter time or longer time in order to improve time to market or improve efficacy of the sterilization process or to give more time for the breakdown of the sterilization chemicals.