CA2651647A1 - Antimicrobial salt solutions for cheese processing applications - Google Patents

Antimicrobial salt solutions for cheese processing applications Download PDF

Info

Publication number
CA2651647A1
CA2651647A1 CA002651647A CA2651647A CA2651647A1 CA 2651647 A1 CA2651647 A1 CA 2651647A1 CA 002651647 A CA002651647 A CA 002651647A CA 2651647 A CA2651647 A CA 2651647A CA 2651647 A1 CA2651647 A1 CA 2651647A1
Authority
CA
Canada
Prior art keywords
ppm
solution
salt
surfactant
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA002651647A
Other languages
French (fr)
Inventor
Robert Scott Koefod
Timothy Freier
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2651647A1 publication Critical patent/CA2651647A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358Inorganic compounds
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled.

Description

2 PCT/US2007/011910 ANTIMICROBIAL SALT SOLUTIONS FOR CHEESE PROCESSING
APPLICATIONS

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001]The present application claims priority to U.S. Patent Application No.
11/439,500, filed May 22, 2006, which is incorporated hereby by reference in its entirety.

FIELD OF THE INVENTION

[0002]This invention relates to antimicrobial solutions for food safety and quality applications.

BACKGROUND OF THE INVENTION
[0003]The prevention of contamination of food product by pathogenic microorganisms is important to protect public health. The reduction of spoilage microorganisms in food manufacturing facilities can extend product shelf lives and reduce the amount of food that is discarded as waste. There is a need for improved methods of controlling microorganisms in food production plants.
Microorganisms can accumulate at a variety of different points in a food manufacturing operation; the more points at which viable microorganisms can be controlled, the lower the chances of food contamination and the safer the manufacturing process.
[0004] The use of acid-anionic surfactants as antibacterial agents is known.
These agents have limited utility in environments where operation at low temperature is required, as their effectiveness drops off significantly at lower temperature and, of course, operation below 0 C is typically prevented by freezing. Their activity is also directly dependent on maintaining a relatively low pH, with activities dropping rapidly above pH 3.
[0005] Other antibacterial agents have been identified, but their use is problematic due to their non-food quality status. For example, a wide variety of chemical disinfecting agents are in use in food plants. However, there are often disadvantages to these chemicals. In some instances they are too toxic to come into direct contact with the food itself, and may present worker safety or environmental waste disposal issues. In other instances they are insufficiently effective to provide adequate kill of microorganisms, especially at low temperatures. Additionally, the relatively high cost of these chemicals adds to the cost of food production and, consequently, increases the cost of the end product itself.
[0006] Salt has been used for thousands of years as a food preservative.
Often, however, salt solutions alone are not sufficiently effective as antibacterial agents, as they do not provide a speedy mechanism for killing unwanted bacteria that permits their exclusive use in food processing environments. Also there are certain pathogenic microorganisms that survive very well in salt brines even at cold temperatures, such as Listeria rnonocytogenes.
[0007]Thus, a problem associated with the antimicrobial solutions for food safety applications that precede the present invention is that they do not provide an improved antimicrobial solution for food safety applications having operating parameters adaptable to a multiplicity of applications in the food processing industry.
[0008]Another problem associated with the antimicrobial solutions for food safety applications that precede the present invention is that they do not provide an antimicrobial solution for food safety applications having safe, acceptable ingredients for use in food processing to prevent bacteria from accumulating in food processing operations.
[0009] Yet another problem associated with the antimicrobial solutions for food safety applications that precede the present invention is that they do not provide an antimicrobial solution for food safety applications that can be used at temperatures below room temperature, and preferably below the normal freezing point of water (0 C)-
[0010] Still a further problem associated with the antimicrobial solutions for food safety applications that precede the present invention is that they may contain or lead to toxic and/or environmentally undesirable additives. For example, they may contain quaternary ammonium chloride as the anti-bacterial ingredient, or they may form chlorinated or brominated byproducts, or they may contain phosphates.
[0011] Yet another problem associated with the antimicrobial solutions for food safety applications that precede the present invention is that they do not provide an antimicrobial solution for food safety applications that is relatively inexpensive to purchase, use and maintain.
[0012]Yet another problem associated with some of the antimicrobial solutions for food safety applications that precede this invention is that they require low pH for effectiveness, and low pH solutions have detrimental effects on concrete floors and can contribute to corrosion of equipment. There is a need for antimicrobial solutions which are highly effective at neutral or near neutral pH.
[0013] For the foregoing reasons, there has been defined a long felt and unsolved need for an improved antimicrobial solution for food safety applications.

SUMMARY OF THE INVENTION
[0014]An embodiment of the invention described herein is a food-safe solution or composition for use in solution that may be used in a variety of applications to control microorganisms in food plant operations, including the disinfection of food processing brines. The solution or composition of said embodiment may comprise surfactant and salt. The salt can be selected from inorganic salts such as the sodium, potassium, magnesium, calcium, iron, and ammonium salts of chloride, sulfate, nitrate, phosphate, carbonate and hydroxide or organic salts such as the sodium, potassium, magnesium, calcium and ammonium salts of formate, acetate, gluconate, propionate, and hydroxypropionate. Suitable surfactants may include sodium lauryl sulfate, linear alkylbenzene sulfonates, alcohol sulfates, alkyl sulfates, alkyl sulfonates, sodium alkyl methyltaurines, alpha-olefin sulfonates, alcohol ethoxylates, nonylphenyl ethoxylates, alkylpolyglucosides, fatty alcohols, fatty acids and fatty acid salts, lignosulfonates and lignin derivatives, hydroxypoly(oxyethylene) derivatives, fatty alkanolamides, fatty amine oxides, sodium dioctylsulfosuccinate, dodecylbenzene sulfonic acid and salts thereof, the sodium salt of sulfonated oleic acid, sodium dodecylbenzene sulfonate, lauramine oxide, dodecyldiphenyloxide-disulfonic acid and salts thereof.
[0015] These and other aspects of the present invention are elucidated further in the detailed description.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0016]The following description of the invention is intended to illustrate various embodiments of the invention. As such, the specific modifications discussed are not to be construed as limitations on the scope of the invention. It will be apparent to one skilled in the art that various equivalents, changes, and modifications may be made without departing from the scope of the invention, and it is understood that such equivalent embodiments are to be included herein.
[0017] It has been discovered that salts act synergistically with surfactant ingredients to provide a significant and unexpected increase in antibacterial effectiveness in solution.
[0018] In one embodiment of the present invention, a formulation for food safety applications is provided comprising surfactant and salt, and solutions comprising said formulation. In another embodiment of the present invention, a formulation for food safety applications is provided comprising acid, surfactant and salt, and solutions comprising said formulation.
[0019] Many applications for these and other embodiments according to the present invention are envisioned. One application is for disinfecting a food processing bath or rinse. For example, a solution of an antimicrobial composition according to the present invention could be used in or as a chill brine to minimize the bacterial contamination of the chill brine.
[0020] Further, bacterial contamination during slaughter is typically highest at the surface of the meat, and these solutions may be used as a method to kill bacteria directly on the meat surface in a manner that is food safe and will impart no toxic chemicals to the meat. A solution of the antimicrobial composition could be sprayed or showered on to animal carcasses or the carcasses could be directly immersed in a bath of the solution. The brine could be pre-chilled to provide a simultaneous cooling and disinfection. The antimicrobial brine can also be used to wash animals prior to slaughter, to minimize contamination from the animals' hides, skins or feathers. It can also be used as a disinfection wash/chill step for beef trim and other further processed meat and poultry parts.
[0021]Another application for some embodiments of the present invention is for beef injection brines. Brines are injected into enhanced beef products, and there is concern that the brine may drive bacteria, such as E. coli 0957:H7, from the surface into internal areas of the meat. Cooking intact cuts of beef to rare or medium rare doneness could then lead to food-borne illness. Another concern is that the brine, which is recycled in the process, will become contaminated. Under the current regulatory environment, it is crucial that beef processors are able to prove lot-to-lot separation. Use of a validated antimicrobial in the injected brine solution could prevent the brine injection system from tying together multiple production lots. Other potential uses in the meat industry include hide curing, offal chilling and natural casing preservation.
[0022] In the poultry industry, contamination of the carcasses by Salmonella spp. and Campylobacter spp. is a major public health concern. Some embodiments according to the present invention could be used in poultry chill tanks to reduce this contamination and provide an energy-efficient cooling step, thus improving product shelf life and quality.
[0023] Brines used in cheese manufacture present another application for embodiments of the present invention. Cheese manufacture often involves a prolonged soak in concentrated brine. This step can introduce a significant risk for L.
monocytogenes contamination. This risk could be minimized through the use of an antimicrobial salt solution in the brine.
[0024]Yet another -application is as a wash to kill salmonella on eggs. Also, hard-boiled eggs are often pre-disinfected and shipped in brine. Use of some embodiments of the present invention would permit the disinfection step to be carried out in the storage brine itself. Yet another application is a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field.
[0025] Further it has been found that the salt/surfactant combination maintains antilisterial activity even in the presence of organic material. As the brine is recirculated in the meat processing facility, organic material (meat juice from leaking packages, meat from broken packages, debris rinsed from the outside of packages, etc.) can inhibit other antimicrobials such as chlorine. The sait/surfactant system maintained good activity despite the presence of this organic material.
[0026] The following examples further illustrate the synergistic and unexpected results from combining surfactant with sait.
[0027]Tests have identified a variety of surfactants which are extremely effective at killing. L. monocytogenes in salt brines at neutral or near-neutral pH. These surfactants showed an unexpected and dramatic synergistic effect when used in combination with a salt. Tests were generally run according to the following procedure:

1. Inoculate a separate tube containing approximately 10 mi of Brain Heart Infusion (BHI) broth with the following L. monocytogenes strains: H2446 (CDC
Global Standard), Scott A (serotype 4b), 12243 ( serotype 1/2a), and two strains isolated from the environment of a cooked meat and poultry facility, designated WP1, and WP4. Incubate the tubes at least 5 days at 7-10 C +/- 2 C.

2. Assume the growth to be 109 cfu/mi. Serially dilute each culture in cold (-=7 C). Butterfield's Phosphate Buffered Water (PBW) to 108 cfu/mI (1:10).
Since five cultures of L. monocytogenes are being used as a cocktail, begin the dilution series using 2.20 ml of each culture added to 99 ml of PBW.

3. Plate (-6, -7. -8) the diluted culture to get the starting count of the inoculum on Modified Oxford medium (MOX) using a thin agar overlay (TAL) technique (overlay with Trypticase Soy Agar [TSA]) to revive injured cells.

4. Add 1 rnl of the diluted cocktail to 100 ml of cold test solution.
5. Mix the solutions welt.

6. Determine the L. monocytogenes population at time 0 and 4 hours. Plate -1 (0.1 ml on I plate), -2, -3, and -4 dilutions using spread plates on MOX TAL
with TSA.

7. Incubate the test solutions at test temperature for the duration of the experiment.

8. Incubate the MOX TAL with TSA plates at 20 C +/- 2 C for 72 +/- 3 hours.
Count representative colonies, which are black, and multiply by the dilution factor.
[0028]Table 1 provides a summary of results of these tests on several different surfactants in solution either alone or in combination with 20% sodium chloride, wherein the solutions were incubated at 2 C (+1- 1 C):

Table 1. L. monocytogenes (cfu/mL) after 4 Hours in Solutions at 2 C
Solution Composition L. mono count (cfu/mL) Water (control) 7.1 x 104 20% NaCI (control) 1.0 x 105 50 ppm sulfonated oleic acid, Na salt 1.3 x 105 50 ppm sulfonated oleic acid, Na salt 7.7 x 103 + 20% NaCI

50 ppm lauramine oxide 3.6 x 103 50 ppm lauramine oxide < 10 + 20% NaCI

50 ppm fatty alkanofamide 1.1 x 104 50 ppm fatty akanolamide <10 + 20% NaCl 50 ppm nonylphenol ethoxylate 1.3 x 105 50 ppm nonylphenol ethoxylate 40 + 20% NaCI

50 ppm sodium linear alky{benzene 5.9 x 103 sulfonate 50 ppm sodium linear alkylbenzene < 10 sulfonate + 20% NaCI

50 ppm alkyl polyglucoside 9.6 x 104 50 ppm alkyl polyglucoside 10 + 20% NaCi
[0029]As shown in Table 1, there is an unexpected and dramatic synergistic effect between sodium chloride and the surfactants in killing L. monocytogenes. It can be seen that L. monocytogenes survived in very high concentration in 20.0% NaCI.
A
solution comprising 50 ppm surfactant alone resulted in only a 0 to 1.3 log reduction in L. monocytogenes compared to plain water. However, when the surfactants were combined with 20.0% NaCI brine, the kill of L. monocytogenes rose to a > 4 log reduction compared to the solution with only 20.0% NaCI and no surfactant.

10030]Table 2 shows data from another experiment which was carried out to determine the effect of different salts and different salt concentrations in combination with surfactants on L. monocytogenes survival in brines.

Table 2. L. monocytogenes (cfu/mL) after 4 Hours in Solutions at 2 C
Solution Composition L. mono count (cfu/mL) Water (control) 5.45 x 105 20% NaCI (control) 4.0 x 105 20% Potassium Acetate 4.2 x 105 20% Sodium Acetate 3.0 x 104 20% Sodium Formate 3.6 x 105 50 ppm lauramine oxide 5.8 x 104 50 ppm lauramine oxide + 20% NaCI < 10 50 ppm lauramine oxide + 10% NaCI C 10 50 ppm lauramine oxide + 5% NaCI < 10 50 ppm lauramine oxide + 1% NaCI 2.1 x 104 50 ppm lauramine oxide + 20% < 10 Potassium Acetate 50 ppm lauramine oxide + 20% Sodium < 10 Acetate 50 ppm lauramine oxide + 20% Sodium < 10.
Formate Solution Composition L. mono count (cfu/mL) 50 ppm lauramine oxide + 20% MgSO4 < 10 50 ppm lauramine oxide + 10% MgSO4 < 10 50 ppm lauramine oxide + 5% MgSO4 < 10 50 ppm lauramine oxide + 1% MgSO4 1.5 x 104 50 ppm C12(branched) sodium diphenyl 3.1 x 104 oxide disulfonate 50 ppm C12(branched) sodium diphenyl <10 oxide disulfonate + 20% NaCi 50 ppm alcohol ethoxylate 1.9 x 105 50 ppm alcohol ethoxylate < 10 + 20% NaCI

50 ppm sodium olefin sulfonate 1.8 x 105 50 ppm sodium olefin sulfonate < 10 + 20% NaC!

[0031]Data in Table 2 again shows that while the surfactant alone or sodium chloride alone has little effect on the survival of L. monocytogenes in solution, the combination of. even low concentrations of surfactant with sodium chloride in solution has a powerful cidal effect on L. mono, giving over 4 log kill or higher. The data run on a particular surfactant, in this case a lauramine oxide, shows that it can be "activated" to be highly cidal towards L. monocytogenes over a broad range of sodium chloride concentrations. In solutions containing 5% and 20% NaCl, 50 ppm of the surfactant was highly cidal towards L. monocytogenes. The data in Table also shows that salts other than sodium chloride are effective. A variety of organic salts, including formates and acetates, as well as magnesium sulfate all showed the same ability to "activate" low concentrations of surfactant to kill L.
monocytogenes in solution, even though the salts by themselves had little effect on the organisms.

[0032] Because some embodiments of the present invention contain a substantial concentration of salt, these embodiments are ideal for a variety of applications. For instance, they are ideal for chilling brine applications. Chilling brines make use of concentrated salt solutions that depress the freezing point of the solution to provide a low temperature bath or shower in which food products can be efficiently cooled.
Bacterial contamination of the chill brine is a food safety hazard, requiring that the brine be frequently disposed and often requiring rigorous cleaning of the equipment to remove bacterial biofilms. Contamination by L. monocytogenes is of particular concern in many ready-to-eat meat, poultry, seafood and dairy processing chill brine applications because it is known to survive in high salt concentrations and because many of the currently available disinfectant chemicals are either not suitable for direct food contact or become ineffective at the cold temperatures of the chill bath.
Brine chillers are used extensively to cool frankfurters and other sausage products in continuous-cook operations. Dozens of nationwide recalls and at least one large food-borne outbreak have been caused by L. monocytogenes contamination of these types of products.

[0033]One useful application for these formulas is in chill brines used in the manufacture of cooked sandwich meats, sausages, and links. U.S. Patent Application Serial No. 10/460,769, filed June 12, 2003, describes embodiments consisting of a surfactant and an acid together which worked synergistically with the salt in food production chill brines to kill L. monocytogenes. One drawback of these embodiments was their acidity, which could have detrimental effects on concrete floors and steel equipment. The present embodiment provides certain types of surfactants which are very effective when combined with either inorganic or organic salts in solution at killing L. monocytogenes even in the absence of an acidifying agent.

[0034] Several tests were carried out to determine the effectiveness of embodiments according to the invention in meat processing chill brines. In one experiment, brine was taken at the end of a production week from a brine chiller used in a ready to eat, cooked beef production line. The sodium chloride concentration in this brine was approximately 17%. Samples of the brine with and without added surfactant were inoculated with a cocktail of L. monocytogenes as per the procedure described above, incubated at 4 C for four hours, and then plated to determine L.
monocytogenes survival. Results are summarized in Table 3.

Table 3. L. monocytogenes (cfu/mL) after 4 Hours in Beef Plant Brine at 4 C
Brine Composition L. mono count (cfu/mL) Brine Control (no additive) 1.4 x 106 50 ppm lauramine oxide < 10 25 ppm lauramine oxide <10 12.5 ppm lauramine oxide <10 50 ppm sodium linear alkylbenzene < 10 25 ppm sodium linear alkylbenzene <10 12.5 ppm sodium linear alkylbenzene < 10 sulfonate 50 ppm nonylphenol ethoxylate < 10 25 ppm nonylphenol ethoxylate < 10 12.5 ppm nonylphenol ethoxylate 20 50 ppm fatty alkanolaminde <10 25 ppm fatty alkanolaminde <10 Brine Composition L. mono count (cfulrnL) 12.5 ppm fatty alkanolaminde 40 50 ppm sodium olefin sulfonate 10 25 ppm sodium olefin sulfonate 60 12.5 ppm sodium olefin sulfonate 110 [0035] The data in Table 3 indicate that the brine taken from the meat processing plant very easily supported the survival of L. monocytogenes, raising the possibility of a food safety hazard should contamination of the brine ever occur. However, addition of even small concentrations of a single surfactant provided >5 log kill of L.
monocytogenes in the brine. The surfactants are effective at remarkably low concentration when in combination with salt in solution. As little as 12.5 ppm of several of the surfactants in Table 3 killed essentially all of the inoculum.
This experiment was also significant because it indicates that the salt/surfactant combination maintains antilisterial activity even in the presence of organic material.
As the brine is recirculated in the meat processing facility, organic material (meat juice from leaking packages, meat from broken packages, debris rinsed from the outside of packages, etc.) can inhibit other antimicrobials such as chlorine.
The salt/surfactant system maintained good activity despite the presence of this organic material.

[0036] Often the effectiveness of antimicrobial additives decreases at lower temperatures. Another test was run to determine the effectiveness of these formulas in an even colder meat processing brine. Five samples of spent chill brine were obtained at different times from a hot dog manufacturing plant, which uses a nearly saturated sodium chloride brine at a temperature of approximately -20 C. The brine samples were tested with and without addition of 50 ppm of an alcohol ethoxylate surfactant in the same manner as described above, except they were incubated for 4 hours at -20 C before plating. Results are shown in Table 4.

Table 4. L. monocytogenes (cfu/mL) after 4 Hours in Hot Dog Plant Chill Brine at -20 C

Brine Sampling Date Brine Control Brine + 50 ppm Alcohol Ethoxylate 7-7-05 1.5 x 105 <10 7-14-05A 5.3 x 105 <10 7-14-05B 2.8 x 105 <10 3-18-05 5.7 x 105 <10 6-10-05 4.9 x 105 <10 4-19-05 6.5 x 105 <10 [0037]The data in Table 4 indicate that the process brines supported the survival of L. monocytogenes very well even at -20 C. However, addition of 50 ppm of alcohol ethoxylate resulted in kill of essentially the entire - 5 log inoculum within 4 hours.
Tests were subsequently run on even lower concentrations of the alcohol ethoxylate surfactant in the brine. Concentrations of 12.5 ppm were as effective as 50 ppm.
[0038] In addition to being effective against organisms in an aqueous solution, tests indicated that some embodiments of the invention were also effective against organisms in a biofilm. Biofilms can provide a haven for pathogens, increasing their resistance to antimicrobial treatments, and thereby providing another possible source of food contamination. Tests were run to see if some embodiments were effective against a L. monocytogenes biofiim. Challenge tests were run according to the procedure below. Test solutions were prepared from a sample of hot dog plant chill brine which was treated with various levels of the alcohol ethoxylate surfactant.
Cooked turkey was added to the test solution before inoculation to simulate a worst case "dirty" brine with a high degree of organic load.

1. Inoculate five cultures, L. monocytogenes H2446 (CDC Global Standard), Scott A-serotype 4b, 12243-serotype 1/2a, WP1 and WP4 in 10m1 Brain Heart Infusion broth (BHI). Incubate the tubes for 7 days at 10 C +/- 2 C.

2. Aseptically dispense 50 ml of sterile Tryptic Soy Broth (TSB) + 0.6% Yeast Extract (YE) into sterile disposable 50 ml conical shaped plastic tubes. Make enough tubes for each time point.

3. Aseptically drop one coupon into the broth in each tube.

4. Make a cocktail of the five cultures and add 0.1 ml into each tube.
Incubate the tubes for 7 days at 7 C +/- 2 C.

5. Dispense 40 ml of antimicrobial salt solutions containing sterile phosphate buffer into 50 ml plastic tubes.

6. After biofilm has grown, aseptically remove coupon and rinse each side for seconds with sterile distilled water to remove unattached cells.

7. Aseptically drop each rinsed coupon into the antimicrobial salt solution tube and incubate for appropriate time (1 hour and 24 hour) at -20 C +/- 2 C.

8. Aseptically add 45 ml of sterile phosphate buffer (PBW) to 50 ml conical shaped plastic tubes along with 10 sterile glass beads.

9. After incubate time is complete, aseptically move the coupon from the antimicrobial salt solution to the sterile (PBW) solution containing beads.

10. Shake the tube with glass beads for about 2 minutes to remove attached cells.

11. Plate the cells in the PBW solution on TSA + 0.6% YE using appropriate dilutions and incubate at 20 C for 72 +/- 2 hours.

12. Plate the antimicrobial salt solution on TSA + 0.6% YE using appropriate *dilutions and incubate 20 C for 72 +/- 2 hours. *Please make note: The first dilution should take place in 9 ml DE Neutralizing Buffer. After incubation, count typical colonies and record results to cfu/g.

[0039] Results of this challenge study are given in Table 5.

Table 5. L. mono Biofilm Challenge in Hot Dog Plant Chill Brine at 20 C
Surfactant 1 hour (cfu/coupon) 24 hours (cfu/coupon) Concentration Control (0 ppm) 44,000 9700 15 ppm alcohol ethoxylate 5,000 5600 25 ppm alcohol ethoxylate 3500 250 50 ppm alcohol ethoxylate 10-100 <10 [0040] As shown in Table 5, it appears that even at the near neutral pH of the plant chill brine, low concentrations of surfactant are effective at killing L.
monocytogenes in a biofilm. In this experiment, higher concentrations of surfactant were required to achieve 4 log kill than was seen in the solution challenge studies. This may be due to the greater resistance of the biofilm, but it also may be due to the brine being made very "dirty" with high organic loading in this experiment. Even with very "dirty"
brine, 50 ppm alcohol ethoxylate showed > 2 log kill of the biofilm within 1 hour and showed > 3 log kill after 24 hours.

(0041]Tests were run to determine the effectiveness of formulas against organisms other than L. monocytogenes. Uncharacterized microorganisms were cultured from a sample of raw ground beef and used to challenge 24% sodium chloride brines with and without different surfactants. The test solutions were inoculated with the ground beef organism culture and incubated for 4 hours at -5 C before plating.
Results are given in Table 6.

Table 6. Total Plate Count (cfu/mL) after 4 Hours in 24% NaCI Brine at -5 C
Brine Composition Total plate count (cfu/mL) Brine Control (no additive) 6.3 x 105 800 ppm nonylphenolethoxylate 40 800 ppm sodium salt of sulfonated oleic 5.2 x 103 acid 800 ppm alcohol ethoxylate <10 800 ppm Toximul 3479F <10 800 ppm sodium linear alkylbenzene <10 sulfonate 800 ppm C12(branched) sodium diphenyl 1.0 x 103 oxide disulfonate + 20% NaCI

800 ppm Toximul TA-5 20 800 ppm Toximul 8382 7.8 x 103 800 ppm decyl alcohol ethoxylate, POE-6 10 800 ppm Toximul 3409F 160 800 ppm Toximul 3455F 60 [0042] Data in Table 6 indicates that a number of surfactants in combination with brine are also effective in killing the total plate count organisms found in raw ground beef.

[0043]ln another embodiment of the present invention, an unexpected synergistic effect has also been found between acid, sodium chloride and sodium lauryl sulfate (SLS) antibacterial additive. Replicate tests were run to determine if this effect was statistically significant. Ten percent by weight solutions were prepared of a formula of 0.6% citric or malic acid, 100 ppm SLS, and 99.4% sodium chloride.
Solutions were also prepared containing an identical concentration of acid and SLS but no sodium chloride. A bacterial culture suspension (Escherichia coli ATCC 11229) that had been incubated for 24 hours in Brain Heart Infusion (BHI) broth and had an initial inoculum count of about 109 CFU/ml was serially diluted in cold Butterfield's Phosphate Buffered Water (BPBW) to 105 CFU/mi. A 1.0 ml aliquot of this suspension was added to 100 ml of test solution at room temperature and mixed well, providing an initial inoculum of 103 CFU/ml. After 30 minutes, the E.
coli populations were enumerated by plating on tryptic soy agar (TSA), making serial dilutions as necessary in BPBW. Plates were incubated at 35 C +/- 2 C for approximately 24 hours. Colonies were then counted and compared to the initial inoculum counts. Results of these tests run on 16 replicates of each test solution are given in Table 7.

Table 7. Effectiveness of Acid/SLS Solutions with and without Salt on E. coli Test Solution Average Concentration of E. Colf (CFU/ml) citric acid, SLS, with salt 540 citric acid, SLS, without salt 1054 malic acid, SLS, with salt 141 malic acid, SLS, without salt 2419 [0044] Referring to Table 7, it can be seen that for both the citric acid/SLS
and malic acid/SLS additives, the number of bacteria remaining alive after 30 minutes is much lower when salt is present than when there is no salt present. Analysis of the data indicates that there is a statistically significant increase in kill in the presence of salt (p<0.05). In contrast, a 10% solution of pure sodium chloride does not provide any significant kill of the test microorganisms.

[0045]To study chilling brine application of the current embodiment, tests were run on 17% by weight solutions of formulas consisting of between 0.3% and 6.0%
citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride.
Test solutions were cooled to -7 C and inoculated with several strains of L.
monocytogenes. Within 4 hours most solutions showed a 3 log kill of microorganisms and within 24 hours nearly all solutions showed no measurable plate count of the inoculum. A brine solution made up of sodium chloride alone caused less than a 1 log reduction of the L. monocytogenes over a 24-hour period.

[0046]An experiment was run to determine if solutions containing sodium chloride, sodium lauryl sulfate, and various acids would kill L. monocytogenes at cofd temperatures. The following test procedure was used: A bacterial culture suspension (L. monocytogenes H2446 [CDC Global Standard]; Scott A-serotype 4b;
12243-serotype 1/2a; and a recent cooked meat and poultry facility isolate, WP4) that had been incubated for at least 5 days in BHI broth and had an initial inoculum count of about 109 CFU/mi was serially diluted in cold BPBW to 105 CFU/mi. A
1.0 ml aliquot of this suspension was added to 100 ml of cold (-7 C + 2 C) test solution and mixed well, providing an initial inoculum of 103 CFU/ml. The test solutions were incubated at -7 C +/- 2 C for the duration of the experiment. At intervals of 0, 4, and 24 hours the L. monocytogenes populations in the test solutions were determined on Modified Oxford agar (MOX). MOX plates were incubated at 35 C +/- 2 C for approximately 48 hours. Colonies were then counted and compared to the initial inoculum counts.

[0047] Results are given in Table 8. Each test solution was a 17% by weight solution of the listed formula prepared in soft water.

Table 8. Effect of Solutions of NaCI, SLS and various acids on L.
monocytogenes Sample Time 0 4 hr 24 hr pH Water CFU/mI CFU/ml CFU/ Activity mi 100% NaCI 1550 1250 1170 7.88 0.88 2.0% Malic Acid 500 ppm SLS 98.0% 0 0 0 1.21 ND
NaCi Water Control 1270 400 0 9.34 0.999 0.3% Malic Acid 100 ppm SLS, 99.7% 480 5 0 4.1 ND
NaCi 0.5% Malic Acid, 100 ppm SLS, 99.5% 176 0 0 3.31 ND
NaCI

0.7% Malic Acid, 100 ppm SLS, 99.3% 117 0 0 2.99 0.88 NaCI

0.3% Citric Acid, 500 ppm SLS, 99.7% 5, 0 0 4.14 ND
NaCl 0.5% Citric Acid, 500 ppm SLS, 99.5% 0 0 0 3.37 ND
NaCi Sample Time 0 4 hr 24 hr pH Water CFU/ml CFU/mi CFUI Activity mf 0.7% Citric Acid, 500 ppm SLS, 99.3% 0 0 0 2.98 0.88 NaCI

0.3% Malic Acid, 500 ppm SLS, 99.7% 11 0 0 4.15 ND
NaCi 0.5% Malic Acid, 500 ppm SLS, 99.5% 3 0 0 3.39 ND
NaCI

0.7% Malic Acid, 500 ppm SLS, 99.3% 0 0 0 3.06 0.879 NaCI

1.0% Citric Acid, 500 ppm SLS, 99.0% 0 0 0 2.69 ND
NaCi 1.0% Malic Acid, 500 ppm SLS, 99.0% 0 0 0 2.81 ND
NaCI

2.0% Lactic Acid, 500 ppm SLS, 0 0 0 2.65 0.885 98.0% NaCi 2.0% Phosphoric Acid (75%), 500 0 0 0 1.52 0.884 ppm SLS, 98.0% NaCI

1.0% Benzoic Acid, 500 ppm SLS, 0 0 0 3.93 0.879 NaCI

2.0% Citric Acid, 500 ppm SLS, 98.0% 0 0 0 2.3 0.884 NaCI

2.0% Malic Acid, 500 ppm SLS, 98.0% 0 0 0 2.46 0.882 NaCI

[0048] In another experiment, 17% by weight solutions of formulas containing various levels of sodium chloride, citric acid, and sodium lauryl sulfate were tested for effectiveness in killing L. monocytogenes at cold temperatures. The same test procedure was used as described above, except test solutions were plated on MOX
with a Thin Agar Overlay of TSA (to aid in the recovery of injured cells).
Results are given in Table 9. The data indicate that the relative amounts of acid and surfactant can be varied to suit different annlications. A shown in table 9. in nH
sensitivP

applications, the acid may be decreased without losing effectiveness.
Similarly, in applications where a lower level of surfactant is desired, the performance can be maintained by raising the concentration of acid.

Table 9. Effect of Solutions of NaCI, SLS, and Citric Acid on L. monocytogenes at -6.7 C

Sample Time 0 4 hr 24 hr pH
CFU/mi CFU/ml CFU/
ml 100% NaCI -7000 -6250 2290 7.66 0.3% Citric Acid, 50 ppm SLS, 99.7% NaCI -4940 163 0 4.19 0.3% Citric Acid, 100 ppm SLS, 99.7% NaCI 2230 97 0 4.27 0.3% Citric Acid, 150 ppm SLS, 99.7% NaCI 3080 105 0 4.3 0.3% Citric Acid, 200 ppm SLS, 99.7% NaCI 1970 42 0 4.28 0.3% Citric Acid, 300 ppm SLS, 99.7% NaCI 1490 20 0 4.3 0.3% Citric Acid, 400 ppm SLS, 99.7% NaCI 221 1 0 4.29 0.3% Citric Acid, 500 ppm SLS, 99.7% NaCI 99 0 0 4.32 0.5% Citric Acid, 50 ppm SLS, 99.5% NaCI 3360 0 0 3.54 0.5% Citric Acid, 100 ppm SLS, 99.5% NaCI 3180 1 0 3.54 0.7% Citric Acid, 50 ppm SLS, 99.3% NaCI 3710 0 0 3.14 0.7% Citric Acid, 100 ppm SLS, 99.3% NaCl 1020 0 0 3.13 1.0% Citric Acid, 50 ppm SLS, 99.0% NaCI 1840 0 0 2.82 1.0% Citric Acid, 100 ppm SLS, 99.0% NaCI 970 0 0 2.82 2.0% Citric Acid, 50 ppm SLS, 98.0% NaCI 114 0 0 2.41 2.0% Citric Acid, 100 ppm SLS, 96.0% NaCI 479 0 0 2.41 4.0% Citric Acid, 50 ppm SLS, 96.0% NaCI 6 0 0 2.12 4.0% Citric Acid, 100 ppm SLS, 96.0% NaCI 1 0 0 2.12 6.0% Citric Acid, 50 ppm SLS, 94.0% NaCI 1 0 0 1.99 [0049] In another experiment, two sets of solutions were tested. The first set (samples 1-12 in Table 10 below) was prepared in hard tap water and contained about 17.0% by mass of the formulation. These samples were inoculated with 103 CFU/ml L. monocytogenes by the same procedure as described above. A second set of samples was prepared from brine taken from a ready-to-eat meat processing operation. The recirculated brine had been used to chill packaged meat for one week. After a week of use the brine typically contains various types of aerobic psychrotrophic and mesophilic bacteria. This experiment was done in order to determine if the additives would kill the microorganisms naturally occurring in actual process brine from a plant. Since the spent chill brine samples already contained NaCI citric acid and/or SLS was added to provide an effective concentration of additive. One set of these samples (samples 13-17) were inoculated with 103 L.
monocytogenes and the other set (samples 18-22) contained only the naturally occurring organisms in the spent chill brine. Results are given in Table 10 below.
The data indicate that at lower acid levels, the SLS increases the effectiveness of the mixture, but at higher acid levels, the SLS is not necessary. The results show the formulations are effective in hard water (27 gpg hardness). Other antimicrobials, such as quaternary ammonium compounds can lose significant activity in hard water, often necessitating further additives, such as EDTA as a chelating agent, to maintain antimicrobial activity. The results also demonstrate that the formulations effectively kill L. monocytogenes as well as the naturally occurring microorganisms in spent chill brine from an actual meat processing plant.

Table 10. Effects of Antimicrobial Salt Formulas in Hard Water and in Spent Chill Brine ' Sample Time 0 2 hr 24 cfu/ml cfu/ml cfu/ml 100% NaCI 760 1100 1100 0.3% Citric Acid, 100 ppm SLS, 99.7% NaCI 730 670 29 0.3% Citric Acid, 99.7% NaCI 1460 1330 830 0.5% Citric Acid, 100 ppm SLS, 99.5% NaCi 890 240 0 0.5% Citric Acid, 99.5% NaCI 1060 1170 330 0.7% Citric Acid, 100 ppm SLS, 99.3% NaCi 1010 14 0 0.7% Citric Acid, 99.3% NaCI 1040 1030 3 1.0% Citric Acid, 100 ppm SLS, 99.0% NaCI 840 0 0 1.0% Citric Acid, 99.0% NaCI 990 340 0 2.0% Citric Acid, 98.0% NaCI 910 0 0 4.0% Citric Acid, 96.0% NaCI 1110 0 0 6.0% Citric Acid, 94.0% NaCI 950 0 0 Brine Control with L. mono 1260 1290 600 1% Citric Acid in Brine with L. mono 1050 0 0 2% Citric Acid in Brine with L. mono 1140 0 0 1% Citric Acid + 50 ppm SLS in Brine with L. 1090 0 0 mono 2% Citric Acid + 50 ppm SLS in Brine with L. 1070 0 0 mono Brine Control 6000 3100 2000 1% Citric Acid in Brine 2490 190 4 2% Citric Acid in Brine 1670 6 0 1% Citric Acid + 50 ppm SLS in Brine 2520 122 0 2% Citric Acid + 50 ppm SLS in Brine 1480 6 0 [0050]A test was run to determine if salts other than sodium chloride would show a synergistic antimicrobial effect with an acid and sodium lauryl sulfate.
Solutions containing 0.6409 grams malic acid and 0.0107 grams sodium lauryl sulfate per liter were prepared with and without 107.0 grams of various salts (added on an anhydrous basis). Solutions were inoculated with E. coli described above and the amount of bacterial kill was measured to determine if the added salt caused an increase in the effectiveness of the acid/surfactant active ingredients.
Results are shown in Table 11.

Table 11. Effect of Different Salts on the Antimicrobial Action of Malic Acid/SLS

Solution (salt added) % Kill of E. Coli No salt addition 4.4%

Sodium sulfate 87%
Magnesium chloride 56%
Potassium chloride 18%
Sodium chloride 78%
Potassium sulfate 34%
Calcium chloride 55%
Magnesium sulfate 93%

[0051]Tests run on solutions containing only the salt and no other ingredient indicate that sodium sulfate, potassium chloride and potassium sulfate provide no bacterial kill. Magnesium chloride solution provided 61% kill, calcium chloride provided 26%
kill, and magnesium sulfate provided 10% kill. Thus, based on the data developed thus far, sodium sulfate, sodium chloride, and magnesium sulfate appear to significantly increase the effectiveness of the acid and/or surfactant antimicrobial agent, even though the salts provide little kill on their own.

[0052]The effectiveness of antimicrobial salt formulas was tested against L.
rnonocytogenes in a biofilm. Stainless steel coupons (2 x 5 cm, type 302 stainless steel, 2B finish) were cleaned in acetone followed by an alkaline detergent and distilled water and then dried in an autoclave at 121 C for 15 minutes. A
culture of L.
monocytogenes (Scott A - serotype 4b) was prepared by inoculating 10 mL of TSA
and incubating overnight at 35 C. 50 mL of sterile TSA + 0.6% yeast extract (YE) was aseptically dispensed into sterile disposable conical shaped plastic tubes and one drop of overnight grown L. mono culture was added to each tube. Inoculated tubes were incubated at 25 C for approximately 48 hours. After the biofilm had formed on the coupons, a coupon was aseptically removed from the tube and gently rinsed with distilled water to remove unattached cells. Coupons were then immersed in cold antimicrobial test solution (-6.7 C) and incubated over different time intervals (1 hour, 24 hours, and 5 days). After incubation period, the coupon was shaken in a tube containing 40 mL of sterile PBW and 10 sterile glass beads (4 mm) for 2 minutes two remove the cells attached to the coupon biofilm. The cells were plated in the PBW on TSA + 0.6% YE using appropriate dilutions and incubated at 35 C
for 48 hours.

[0053] Results on triplicate samples of antimicrobial test solutions are given in Table 12 below. Each solution contained 17% by weight of a formula consisting of the percentages of citric acid and SLS listed in Table 12 with the balance of the formula being NaCI in each case. The data indicate that not only are the antimicrobial salt solutions effective at killing bacteria suspended in solution, they are also effective at killing bacteria within a biofilm.

Table 12. Log Concentration of L. monocytogenes in Antimicrobial Salt Solutions Sample 1 Hour 24 5 days Hours 0.3% citric acid, 100 ppm SLS -5.08 4.59 1.38 0.3% citric acid, 100 ppm SLS -4.90 3.85 1.79 0.3% citric acid, 100 ppm SLS -4.81 3.48 1.92 0.3% citric acid, 500 ppm SLS 4.81 4.76 2.23 0.3% citric acid, 500 ppm SLS 4.90 3.48 2.18 0.3% citric acid, 500 ppm SLS -5.18 3.48 2.36 0.7% citric acid, 100 ppm SLS 1.88 0 0 0.7% citric acid, 100 ppm SLS 2.02 0 0 0.7% citric acid, 100 ppm SLS 1.28 0 0 0.7% citric acid, 500 ppm SLS 0.70 1.00 0.90 0.7% citric acid, 500 ppm SLS 0.90 0.70 0.30 0.7% citric acid, 500 ppm SLS 0.85 0 0 2.0% citric acid, 100 ppm SLS 0 0 ND
2.0% citric acid, 100 ppm SLS 0 0 ND
2.0 Jo citric acid, 100 ppm SLS 0 0 ND
2.0% citric acid, 500 ppm SLS 0 0 ND
2.0% citric acid, 500 ppm SLS 0 0 ND
2.0% citric acid, 500 ppm SLS 0 0 ND
6.0% citric acid, 100 ppm SLS 0 0 ND

Sample 1 Hour 24 5 days Hours 6.0% citric acid, 100 ppm SLS 0 0 ND
6.0% citric acid, 100 ppm SLS 0 0 ND
6.0% citric acid, 500 ppm SLS 0 0 ND
6.0% citric acid, 500 ppm SLS 0 0 ND
6.0% citric acid, 500 ppm SLS 0 0 ND
12.0% citric acid, 100 ppm SLS 0 0 ND
12.0% citric acid, 100 ppm SLS 0 0 ND
12.0% citric acid, 100 ppm SLS 0 0 ND
12.0% citric acid, 500 ppm SLS 0 0 ND
12.0% citric acid, 500 ppm SLS 0 0 ND
12.0% citric acid, 500 ppm SLS 0 0 ND
Salt Control A ~5.04 -7.15 7.65 Salt Control B -5.48 -7.15 7.42 Salt Control C -5.48 -7.11 7.65 Water Control -5.18 -7.18 7.54 [0054]Another set of experiments was done in order to determine the effectiveness of different acids and different types of surfactants in the antimicrobial salt formulations. In one experiment, test solutions containing -17% by weight of formulas containing various levels of sodium chloride, 100 ppm sodium lauryl sulfate, and various levels of different acids were tested for effectiveness in killing L.
monocytogenes at cold temperatures. The same test procedure was used as described above (test solutions were plated on MOX TAL (Modified Oxford Medium with a Thin Agar Layer) with TSA). Results are given in Table 13. The controls were a solution of pure NaCI, a solution of a blend of 100 ppm SLS in NaCI, and a solution of a blend of 0.5% citric acid, 100 ppm SLS, and 99.5% NaCI. The subsequent test solutions were a 17% solution of a blend of NaCI and 100 ppm SLS
with enough of the listed acid added to provide the same pH (- 3.6) as the 0.5%
citric acid control.

Table 13. Effect of Different Acids on the Antimicrobial Action of NaCI/Acid/SLS

Sample Solution Composition Time 0 Time 4 (CFU/mI) Hours (CFU/mI) Salt control 850 1380 Salt + SLS control 980 890 Salt + SLS+ citric acid control 1230 18 Salt + SLS + succinic acid 1070 69 Salt + SLS + isoascorbic acid 1140 59 Salt + SLS + adipic acid 900 4 Salt + SLS + sorbic acid 820 500 Salt + SLS + acetic acid 1070 230 Salt + SLS + propionic acid 1440 6 Salt + SLS + lactic acid 1050 220 Salt + SLS + ascorbic acid 1230 54 Salt + SLS + formic acid 1930 38 Salt + SLS + phosphoric acid 1050 17 Salt + SLS + hydrochloric acid 1100 44 Salt + SLS + tartaric acid 1180 410 Salt + SLS + glutaric acid 610 180 Salt + SLS + benzoic acid 1020 17 Sample Solution Composition Time 0 Time 4 (CFU/mi) Hours (CFU/ml) Salt + SLS + salicylic acid 1100 5 Salt + SLS + sulfuric acid 830 0 [0055] ln another experiment, test solutions containing 17% by weight of formulas containing 99.7% sodium chloride, 0.3% citric acid, and 500 ppm of various types of surfactants were tested for effectiveness in killing L. monocytogenes at cold temperatures. The same test procedure was used as described (test solutions were plated on MOX TAL (Modified Oxford Medium with a Thin Agar Layer) with TSA).
Results are given in Table 14.

Table 14. Effect of Different Acids on the Antimicrobial Action of NaCI/Acid/SLS Surfactant Tested Surfactant Tested Time 0 Time 4 Hours (CFU/mt) (CFU/mi) Salt Control (no additive) 880 610 polyoxyethylene-polyoxypropylene block polymer 820 610 sodium salt of sulfonated oleic acid 240 0 sodium xylene sulfonate 910 820 dodecyl diphenyl oxide disulfonate 0 0 sodium linear alkyl-benzene sulfonate 490 0 alpha-olefin sulfonate 370 0 alkylpolyglucoside 280 0 nonylphenol ethoxylate 460 0 fatty alkanolamide 470 0 alcohol ethoxylate 1080 1 Surfactant Tested Time 0 Time 4 Hours (CFU/ml) (CFU/mt) lauramine oxide 2 0 [0056] One or more embodiments of the present invention can be operated under various sets of conditions. In one, a chilling brine maintained at a temperature of about -1.9 C is employed. The chilling brine comprises, on a dry basis, between about 0.3% and about 1.0% citric acid. The citric acid concentration may be increased to as high as about 2.0%. Between about 100 and about 500 ppm SLS is utilized. The balance of the brine formulation is NaCI, and the formulation is mixed with water to a solution of about 9% to about 12%. In another chilling brine application, a chilling brine is maintained at a temperature of about -6.7 C.
The chilling brine comprises between about 0.3% and about 1.0% citric acid. Again, the citric acid concentration may be increased to as high as about 2.0%. Between about 100 and about 500 ppm SLS is utilized. The balance of the brine formula is NaCI, and the formulation is mixed with water to a solution of about 15% to about 17%.

[0057] In accordance with another embodiment of the present invention, tests were conducted to determine the antimicrobial efficacy of a salt formulation containing a surfactant but no added acid. The effect of an aqueous solution comprising about 20 wt.% of various salt and salt/surfactant formulations on L.
monocytogenes were tested in a manner directly analogous to that set forth above in connection with the data in Table 8. Table 15 sets forth the compositions and the L.
monoc,ytogenes population (stated as the log of the concentration of the bacteria) found after 4 hours of incubation. [Note that the compositions in Table 15, below, state the concentration in the solution, not in the salt concentrate. Since the solutions are 20 wt. % of the salt formulation, the concentration of surfactant in the salt formulation would be about five times the stated concentration in the solution.]
Table 15. Effect of Solutions of NaCI and SLS on L. monocytogenes Solution Composition Population at 4 hours (log cfu/mL) Water Control 4.61 20% NaCI (control) 4.32 50 ppm SLS (no NaCI) 3.90*
50 ppm SLS, 20% NaCI 0.85**

* The 3.90 value is an average of two runs that yielded values of 3.84 and 3.95.
**The 0.85 value is an average of two runs that yielded values of 0.70 and 1.00.
[0058] Further tests were run on a variety of different surfactants, demonstrating that a variety of different types of surfactants show a strong synergistic effect in combination with salt: sodium lauryl sulfate, linear alkylbenzene sulfonates, alcohol sulfates, alkyl sulfates, alkyl sulfonates, sodium alkyl methyltaurines, alpha-olefin sulfonates, alcohol ethoxylates, nonylphenyl ethoxylates, alkylpolyglucosides, fatty alcohols, fatty acids and fatty acid salts, lignosulfonates and lignin derivatives, hydroxypoly(oxyethylene) derivatives, fatty alkanolamides, fatty amine oxides, sodium dioctylsulfosuccinate, dodecylbenzene sulfonic acid and salts thereof, the sodium salt of sulfonated oleic acid, sodium dodecylbenzene sulfonate, lauramine oxide, dodecyidiphenyloxide-disulfonic acid and salts thereof.

[0059] Further examples of surfactants that may be used in some embodiments of the present invention include alkyl (C8-C24) benzenesulfonic acid and its ammonium, calcium, magnesium, potassium, sodium, and zinc salts; alkyl (C8-C18) sulfate and its ammonium, calcium, isopropylamine, magnesium, potassium, sodium, and zinc salts; diethylene glycol abietate, iauryl alcohol, lignosulfonate and its ammonium, calcium, magnesium, potassium, sodium, and zinc salts; nonyl, decyl, and undecyl glycoside mixture with a mixture of nonyl, decyl, and undecyl oligosaccharides and related reaction products (primarily decanol and undecanol) produced as an aqueous based liquid (50 to 65% solids) from the reaction of primary alcohols (containing 15 to 20% secondary alcohol isomers) in a ratio of 20%
C9, 40% C10, and 40% C11 with carbohydrates (average glucose to alkyl chain ratio 1.3 to 1.8); a-(o,p-dinonylphenyl)-w-hydroxypoly (oxyethylene) mixture of dihydrogen phosphate and monohydrogen phosphate esters and the corresponding ammonium, calcium, magnesium, monethanolamine, potassium, sodium, and zinc salts of the phosphate esters; the poly (oxyethylene) content averages 4-14 moles; a-(p-nonylphenyl)-w-hydroxypoly (oxyethylene) mixture of dihydrogen phosphate and monohydrogen phosphate esters and the corresponding ammonium, calcium, magnesium, monethanolamine, potassium, sodium, and zinc salts of the phosphate esters, the poly (oxyethylene) content averages 4-14 moles or 30 moles; a-(p-nonylphenyl)-w-hydroxypoly (oxyethylene) produced by the condensation of 1 mole nonylphenol with an average of 4-14 moles or 30-90 moles ethylene oxide; a-(p-nonylphenyl)-w-hydroxypoly (oxyethylene) sulfate, ammonium, calcium, magnesium, potassium, sodium, and zinc salts; octyl and decyl glucosides mixture with a mixture of octyl and decyloligosaccharides and related reaction products (primarily n-decanol) produced as an aqueous based liquid (68-72% solids) from the reactions of straight chain alcohols (C8 (45%), C10 (55%)) with anhydrous glucose; oxidized pine lignin and its salts thereof; ,8-pinene polymers; polyethylene glycol (a-hydro-w-hydroxypoly(oxyethylene)); mean molecular weight of 194 to 9500 amu; a-(p-tert-Butylphenyl)-w-hydroxypoly (oxyethylene) mixture of dihydrogen phosphate and monohydrogen phosphate esters and the corresponding ammonium, calcium, magnesium, monethanolamine, potassium, sodium, and zinc salts of the phosphate esters; the poly (oxyethylene) content averages 4-12 moles; a-(o,p -dinonylphenyl)-w-hydroxypoly (oxyethytene) produced by the condensation of 1 mole of dinonyiphenol with an average of 4-14 or 140-160 moles of ethylene oxide;
sodium or potassium salts of fatty acids; sodium a-olefinsulfonate (sodium C14-C16) (Olefin sulfonate); sodium diisobutylnaphthalene sulfonate and/or sodium .isopropylisohexyl naphthalene sulfonate; sodium dodecylphenoxybenzenedisulfonate; sodium lauryl glyceryl ether sulfonate;
sodium oleyl sulfate; sodium N-lauroyi-N-methyltaurine, sodium N-palmitoyi-N-methyltaurine and/or sodium N-oleoyi-N-methyltaurine; sodium monoalkyl and dialkyl (C8-C16) phenoxybenzenedisulfonate mixtures containing not less than 70% of the monoalkylated products; 2,4,7,9-tetramethyl-5-decyn-4,7-diol; and/or nonyiphenol ethoxylates with average moles of ethoxylation between 4 and 30.

[0060] Further, in other embodiments the surfactant may be one or more of the following alcohol ethoxylates: a-Alkyl (C9-C18-w-hydroxypoly(oxyethylene) with polyoxyethylene content of 2-30 moles; a-(p-alkylphenyl)-w-hydroxypoly(oxyethylene) produced by the condensation of 1 mole of alkylphenol (alkyl is a mixture of propylene tetramer and pentamer isomers and averages C13) with 6 moles ethylene oxide; a-Alkyl (C6-C14-cu-hydroxypoly(oxypropyylene) block copolymer with polyoxyethylene; polyoxypropylene content is 1-3 moles;
polyoxyethylene content is 4-12 moles; average molecular weight is approximately 635 amu; a-Alkyl (C12-C15-w-hydroxypoly(oxypropyylene) poly (oxyethylene) copolymers (where the poly(oxypropylene) content is 3-60 moles and the poly (oxyethylene) content is 5-80 moles; a-(p-Dodecylphenyl)-w-hydroxypoly(oxyethylene) produced by the condensation of 1 mole of dodecylphenol with an average of 4-14 or 30-70 moles ethylene oxide; ethylene oxide adducts of 2,4,7,9-tetramethyl-5-decynediol, the ethyelene oxide content averages 3.5, 10, or
30 moles; a-Lauryl-w-hydroxypoly(oxyethylene), sodium salt; the poly(oxyethylene) content is 3-4 moles; secondary alkyl (C11-C15) poly(oxyethylene) acetate salts;
ethylene oxide content averages 5 moles; a-[p-1,1,3,3-tetramethylbutyl)phenyl-]-w-hydroxypoly(oxyethylene) produced by the condensation of 1 mole of p-1,1,3,3-tetramethylbutylphenol with a range of 1-14 or 30-70 moles ethylene oxide;
tridecylpoly(oxyethylene) acetate salts where the ethylene oxide content averages 6-7 moles; poly(oxy-1,2-ethanediyl), a-(carboxymethyl)-w-(nonylphenoxy) produced by the condensation o 1 mole nonylphenol with an average of 4-14 or 30-90 moles ethylene oxide with a molecular weight in the ranges 454-894 and 1598-4238;
and/or a-Stearoyl-w-hydroxy(polyoxyethylene), polyoxyethylene content averages either 8, 9, or 40 moles.

[0061]In yet other embodiments, the surfactant may be selected from the group having the formula: CH3(CH2)10-0(CH2CH2O)yH, where y = average moles of ethoxylation and is in the range of about 3-9.

[0062] In yet another embodiment of the present invention, it has been discovered that low concentrations of octanoic (caprylic) acid and its salts (such as sodium octanoate) are very effective at killing potential enteric bacterial pathogens and spoilage organisms (such as mold, yeast, and heterofermentative bacteria) in brines. Tests indicate that octanoic acid and its octanoate salts appear to have a surprising synergistic effect in combination with salt at killing microorganisms.

[0063]The present embodiment is particularly advantageous as it is an environmentally friendly antimicrobial solution, which has a variety of potential applications. In contrast, many of the most widely used antimicrobial chemicals such as quaternary ammonium compounds and chlorine derivatives, among others, are potentially harmful to the environment. Octanoic acid is a fatty acid which already has generally recognized as safe ("GRAS") status confirmed for several direct food applications, has very low toxicity, and would be readily biodegraded in the environment.

[0064]A method of use for this embodiment is an improved microbial control for brines used in the manufacture of certain cheese products. The manufacture of certain types of cheese (such as Gouda, Edam, Swiss, provolone, string cheese, Parmesan, Romano, Asiago, brie, camembert, brick cheese, muenster, and feta) involves soaking the cheese in a sodium chloride brine for a prolonged period.
These brines often contain high organic loads and can support the survival of a variety of spoilage and pathogenic organisms. The presence of organisms in the brine can result in contamination of the cheese, leading to more rapid spoilage and potential pathogen contamination. There is not a good chemical antimicrobial treatment for cheese brines at the moment. Currently available chemicals are either too toxic to be used in contact with food or have undesirable side effects such as imparting off flavors to the cheese.

[0065] In one example according to the present embodiment, it is demonstrated that concentrations of about 250 ppm octanoic acid in blue cheese brine, gave - 3 log kill of coliform, yeast, and mold cultured from a cheese plant brine. At this concentration there was no detrimental effects on cheese flavor.

[0066] In the present example, cultures of various microorganisms native to actual process brines used in cheese manufacture were obtained from a cheese plant.
The cultures of yeast, mold, and coliforms were grown and used to test the efficacy of various antimicrobial additives in blue cheese brines. Organism cultures included four different types of yeast (three distinct white yeast cultures and a pink yeast), a black mold culture, a coliform culture, a culture of mixed green mold and yeast that were not separated, and a culture that was identified by the cheese plant as heterofermentative lactic acid bacteria, although no actual identification of the strain was carried out.

[0067]Tests were performed by slightly different methods, depending on the organism. The test methods used for each type of organism are outlined below:
[0068] Coliforms procedure:

1. Inoculate a separate tube containing 10 ml of Brain Heart Infusion (BHI) broth for each wild type coliforms 1 and 2. Incubate for 24 +/- 2 hours at 35 C +/-2 C.

2. Assume growth to be 109 cfu/ml. Since two cultures are being used, combine 5.5 ml of each culture added to 99 ml of cold ButterField's Phosphate Buffered Water (PBW) to obtain 108 cfu/ml.

3. Plate serial ten-fold dilutions of the culture to get the starting count of the inoculum on Violet Red Bile Agar (VRBA).

4. Add I ml of the diluted cocktail to 100 ml of cold test solution.

5. Determine the population at time 0 and 4 hours by plating serial dilutions toVRBA spread plates.

6. Incubate the test solutions at 10 C +/- 2 C for the duration of the experiment.
7. Incubate the plates at 20 C +/- 2 C for 72 +/- 2 hours.

8. Count representative colonies and multiply by the dilution factor.
Note: Each test solution should contain _106 cfu/ml.

[0069]"Lactic bacteria" procedure:

1. Inoculate a separate tube containing 10 mi of Brain Heart Infusion (BHI) broth for each wild type lactics I and 2. Incubate for 72 +/- 2 hours at 30 C +/- 2 C.
2. Assume growth to be 109 cfu/ml. Since two cultures are being used, combine 5.5 ml of each culture added to 99 ml of cold Butterfield's Phosphate Buffered Water (PBW) to obtain 108 cfu/ml.
3. Plate serial dilutionsof the culture to get the starting count of the inoculum on Lactobacilli MRS Agar (MRSA).
4. Add I ml of the diluted cocktail to 100 ml of cold test solution.
5. Determine the population at time 0 and 4 hours. Plate serial dilutions using MRSA spread plates.
6. Incubate the test solutions at 10 C +/- 2 C for the duration of the experiment.
7. Incubate the plates at 30 C +/- 2 C for 72 +/- 2 hours.
8. Count representative colonies and multiply by the dilution factor.
Note: Each test solution should contain --9 06 cfu/ml.

[0070] "Mold" procedure:

1. From refrigerated stock mold cultures, take I ml from black mold dilution bottle added to 99 ml of cold Butterfeld's Phosphate Buffered Water (PBW) to obtain 105cfu/ml.
2. Take 1 ml from green mold/white yeast mixture dilution bottle added to 99 ml of cold Butterfield's Phosphate Buffered Water (PBW) to obtain 106 cfu/mi.
3. Plate serial dilutions of the cultures to get the starting count of the inoculum on Dichloran-Rose Bengal-Chloramphenicol Agar (DRBC).
4. Add 1 ml of the diluted mold culture to 100 ml of cold test solution (do separately for each of the two mold culturers).

5. Determine the population at time 0 and 4 hours. Spread plate serial dilutions to DRBC agar.
6. Incubate the test solutions at 10 C +/- 2 C for the duration of the experiment.
7. Incubate the plates at 20 C +/- 2 C for 5 days +/- 2 hours.
8. Count representative colonies and multiply by the dilution factor.
Note: For black mold, each test solution should contain _103 cfu/rnl. For green mold/white yeast mixture, each test solution should contain _104 cfu/mi.
[0071]"Yeast" procedure:

1. Inoculate a separate tube containing 10 ml of Brain Heart Infusion (BHI) broth for each wild type (Raised, Rough and Flat white yeast along with a single pink yeast). Incubate for 5 days at 26 C +/- 2 C.
2. Assume growth to be 107 cfu/ml. Since 4 cultures are being used, combine 2.75 ml of each culture added to 99 ml of cold Butterfield's Phosphate Buffered Water (PBW) to obtain 106 cfu/ml of yeast cocktail.
3. Plate serial dilutions of the culture to get the starting count of the inoculum on Dichloran-Rose Bengal-Chloramphenicol Agar (DRBC).
4. Add 1 ml of the diluted cocktail to 100 ml of cold test solution.
5. Determine the population at time 0 and 4 hours. Spread plateserial dilutions to DRBC agar.
6. Incubate the test solutions at 10 C +/- 2 C for the duration of the experiment.
7. Incubate the plates at 20 C +/- 2 C for 5 days +/- 2 hours.
8. Count representative colonies and multiply by the dilution factor.
Note: Each test solution should contain _104 cfu/ml.

[0072] Screening tests identified octanoic acid as a promising antimicrobial additive for salt brines. Table 16 gives results of a challenge test run on actual blue cheese and mozzarella process brine samples sent from a cheese plant. The brines were treated with different concentrations of octanoic acid and then challenged with a yeast cocktail (which included the pink and 3 different white mold types), the green mold + yeast combination, and coliforms. Table 16 shows organism concentrations in the brines after 4 hours at 10 C. The plate counts listed parenthetically as (est) were too numerous to count and were estimated.

Table 16. Microorganisms Counts (cfu/mL) After 4 Hours in Blue Cheese Brine Solution Yeast + Mold Yeast Cocktail Coliform Control (no 1.1 x 106 1.3 x 105 5.2 x 106(est) additive) 125 ppm octanoic 20 <10 10 acid 125 ppm octanoic 20 <10 10 acid 250 ppm octanoic <10 <10 <10 acid 500 ppm octanoic <10 <10 <10 acid [0073]The data in Table 16 shows that 125 ppm octanoic acid in the brine results in killing almost the entire 5-6 log inoculum of yeast, mold, and coliforms in the brines.
At 250 ppm octanoic acid the plate counts were consistently below the detection limit of the experiment. Contrast this with results of these same formulas prepared in a sample of plant mozzarella brine, shown in Table 17:

Table 17. Microorganisms Counts (cfu/mL) After 4 Hours in Mozz. Cheese Brine Solution Yeast + Mold Yeast Cocktail Coliform Control (no 7.3 x 105 5.8 x 10d 3.2 x 106(est) additive) 125 ppm octanoic 4.1 x 105 6.0 x 103 3.0 x 106(est) acid 250 ppm octanoic 6.1 x 104 200 1.7 x 106 acid 500 ppm octanoic 5.6 x 103 <10 3.5 x 104 acid [0074]The octanoic acid was less effective in mozzarella brine than in the blue cheese brine. It did appear to be quite effective against one of the yeast cultures, giving > 3.76 log kill at 250 ppm. However, at 500 ppm octanoic acid there was only a 2 log reduction in the yeast + mold and coliform counts. It is possible that the difference in effectiveness is due to the higher pH of the mozzarella brine.

[0075]ln order to determine if the effect of the additive was repeatable, more challenge tests were run on samples of process brine. Table 18 shows results of another challenge study of plant blue cheese brine containing different levels of octanoic acid. In this test the solutions were challenged with two distinct yeast (a white and a pink) types and coliforms from the samples sent by the cheese plant.
Table 18. Microorganisms Counts (cfu/mL) After 4 Hours in Blue Cheese Brine Solution White Yeast Pink Yeast Coliform Control (no 4.1 x 103 1.1 x 103 3.7 x 105 additive) 125 ppm octanoic <10 <10 <10 acid 250 ppm octanoic <10 <10 <1.0 acid 500 ppm octanoic <10 <10 <10 acid [0076] In this experiment also the octanoic acid at levels of 125-250 ppm reduced the levels of yeast and colifomi below the detection limit of the experiment.
Contrast again with results on formulas pi-epared in mozzarella brine which are given in Table 19:

Table 19. Microorganisms Counts (cfu/mL) After 4 Hours in Mozz Cheese Brine Solution White Yeast Pink Yeast Coliform Control (no 1.2 x 104 8.8 x 103 3.3 x 105 additive) 125 ppm octanoic 60 <10 1.6 x 104 acid 250 ppm octanoic <10 <10 3.8 x 103 acid 500 ppm octanoic <10 20 3.8 x 103 acid 1250 ppm <10 <10 1.2 x 103 octanoic acid [0077]This experiment shows the same basic behavior seen in the experiment summarized in Table 17. The octanoic acid appears to be effective at killing yeast in the brine, but is less effective in killing coliforms, giving again about a 21og kill.

[0078]Another challenge test carried out in blue cheese brine is summarized in Table 20. In this experiment solutions were challenged with cultures of the black mold, the green mold/yeast combination, and the bacteria thought to be "lactic acid"
bacteria. In this experiment, a brine control with no additive was neglected, but the data still indicate the strong effectiveness of the octanoic acid against yeast and mold.

Table 20. Microorganisms Counts (cfulmL) After 4 Hours in Blue Cheese Brine Solution Green Mold + Black Mold "Lactics' Yeast Innoculum 5.8 x 106(est) 2.5 x104(est) 1.2 x 107 (est) 62.5 ppm 1.0x104 <10 1.5x105 octanoic acid 125 ppm octanoic <10 <10 2.0 x 103 acid 250 ppm octanoic <10 <10 <10 acid 500 ppm octanoic <10 <10 <1 acid [0079]The data in Table 20 again show that octanoic acid is highly effective in blue cheese brine at killing mold, yeast, and the "lactic acid bacteria."

[0080] While the tests above focus on octanoic acid, tests have also shown that salts of octanoic acid such as sodium octanoate are also very effective antimicrobial additives in the presence of salt. Table 21 shows data from an experiment in which blue cheese process brine containing different levels of sodium octanoate was challenged with different organisms:

Table 21. Microorganisms Counts (cfu/mL) After 4 Hours in Blue Cheese Brine Solution PinkYeast White Yeast Coliforms Control (0 ppm 1.1 x 103 4.1 x 103 3.7 x 105 sodium octanoate) 62.5ppm <10 90 3.8x104 octanoic acid 125 ppm octanoic < 10 <10 < 10 acid 250 ppm octanoic < 10 < 10 < 10 acid 500 ppm octanoic < 10 < 10 < 10 acid [0081]The . data in Table 21 demonstrate that sodium octanoate is also a very effective antimicrobial agent, even at low concentrations, in the presence of sodium chloride brine.

[0082]Test of Octanoic Acid Brine Formulas With Cheese [0083]Once it had been determined that octanoic acid was consistently effective at killing microorganisms in the process brines used to produce blue cheese (and to a lesser extent also mozzarella cheese), it was next considered how the additives would perform under conditions more closely simulating actual cheese production conditions in the plant. Of particular interest was whether cheese soaked in the brine would absorb enough octanoic acid to cause any undesirable flavors and whether the presence of actual cheese in the brine would in any way affect the antimicrobial action of the octanoic acid.

[0084]The cheese plant carried out some small scale tests in which wheels of blue cheese were brined in 5 gallon samples of brine containing different levels of octanoic acid. Samples of brine taken before and after brining the cheese wheels were sent to Cargill for microbial challenge testing. The cheese wheels were cured for about a month by the usual plant production procedures and then taste tested.
No off flavors were noted in cheese brined in solutions containing up to 250 ppm octanoic acid.

[0085]Brine samples taken before and after cheese brining were challenged with yeast, mold, and coliform cultures sent by the cheese plant. Results are given in Table 22.

Table 22. Microorganisms Counts (cfu/mL) After 4 Hours in Blue Cheese Brine Solution Yeast Cocktail Black Mold Coliform Control 3.5 x 103 1.0 x 103 3.4 x 104 250 ppm octanoic <10 <10 <10 acid (before cheese) 250 ppm octanoic <10 <10 <10 acid (after cheese) [0086]The challenge test showed no significant decrease in the antimicrobial effectiveness of the brine against yeast, mold, and coliform after the cheese had soaked in it for 48 hours.

[0087] Synergistic Interaction of Sodium Octanoate and Salt [0088]Challenge tests were run on solutions containing salt (sodium chloride) alone, sodium octanoate alone, and salt and sodium octanoate in combination. Brine used to make blue cheese often has a pH of approximately 4.7. In order to simulate the antimicrobial effectiveness at this pH, test solutions were prepared in a buffer of 375 ppm acetic acid and 525 ppm sodium acetate, which had a measured pH of 4.74.
Table 23. Microorganisms Counts (cfu/mL) After 4 Hours in Buffered Test Solutions Solution Yeast Cocktail Black Mold Coliform Buffer Control 8,000 590 4,700 24% NaCI 6,600 660 11,000 35 ppm Na 9,000 710 7,000 Octanoate 35 ppm Na 1,300 < 10 <10 Octanoate + 24%
NaCI
70 ppm Na 7,500 510 12,000 Octanoate 70ppmNa <10 <10 <10 Octanoate + 24%
NaCI
140 ppm Na 10,000 630 7,700 Octanoate 140ppmNa <10 <10 <10 Octanoate + 24%
NaCI
[0089]The data in Table 23 indicate a strong synergistic effect between the sodium chloride and the octanoate in antimicrobial effectiveness. A low concentration (35 ppm) of sodium octanoate in the buffer solution alone has no apparent effect on the survival of the yeast, mold, and coliforms cultured from the cheese plant brine. The presence of 24% NaCI by itself in the buffer also has little effect on organism survival. Surprisingly, when the low concentration of octanoate is paired with NaCi in solution, a strong antimicrobial effect results. At a concentration as low 70 ppm, sodium octanoate in the presence of NaCI brine effectively reduced the innocula of yeast, mold, and coliform below the detection limit.

[0090] In some embodiments of the invention the formulation may comprise an inorganic salt and surfactant such that when in solution the solution comprises surfactant in a concentration of: at least about 5 ppm, about 5-5000 ppm, about 5-500 ppm, about 10-25000 ppm, about 10-100 ppm, about 10-50 ppm, about 25-500 ppm, or about 500-1500 ppm.

[0091] Further, in other embodiments of the present invention, the ratio by weight of salt to surfactant may be greater than 29:1, greater than 1880:1, or greater than 1980:1.

[0092] In other embodiments of the current invention, solutions may comprise at least 2% of the dry composition, at least 5% of the dry composition, up to about 26% of the dry composition, between about 5% and 25% of the dry composition, between about 9% and 17% of the dry composition, or between about 12% and 15% of the dry composition.

[0093]Thus, the data indicate that embodiments of the present invention including solutions of salt and acid and/or surfactant provide efficient kill of bacteria even at temperatures below the freezing point of water. Salts such as sodium sulfate, sodium chloride, and magnesium sulfate act synergistically with the surfactant and/or acid to enhance the antimicrobial effectiveness. The formulations are shown to be effective in killing pathogenic bacteria such as L. monocytogenes. The formulas were shown to be effective both in freshly prepared brines and in actual spent process chill brine from a ready-to-eat meat plant. The levels of acid and/or surfactant may be varied to suit the particular application. In addition to effectively killing bacteria suspended in solutions, the some embodiments of the present invention are also shown to be effective at killing bacteria within a biofilm.

[0094] While in the foregoing specification this invention has been described in relation to certain preferred embodiments thereof, and many details have been set forth for purpose of illustration, it will be apparent to those skilled in the art that the invention is susceptible to additional embodiments and that certain of the details described herein can be varied considerably without departing from the basic principles of the invention.

Claims (27)

We claim:
1. An antimicrobial composition for use in solution comprising, in combination:

between about 25 ppm and about 100,000 ppm by weight surfactant wherein the surfactant comprises octanoic acid and salts thereof; and between about 72.5% and 99.99% salt selected from the group consisting of sodium, potassium, magnesium, calcium, iron, and ammonium salts of chloride, sulfate, nitrate, phosphate, carbonate, acetate, formate, propionate, hydroxypropionate, and hydroxide.
2. The antimicrobial composition of claim 1 wherein the salt is sodium chloride.
3. The antimicrobial composition of claim 1 wherein the composition comprises, in combination:

between about 50 and about 10,000 ppm by weight octanoic acid; and between about 90.0% and about 99.99% by weight sodium chloride.
4. The antimicrobial composition of claim 3 further comprising:

between about 50 and about 2,000 ppm by weight octanoic acid; and between about 99.80% and about 99.99% by weight sodium chloride.
5. A method for food processing comprising:

formulating a food product solution containing a combination of a surfactant and a salt in an amount effective to kill microorganisms in the solution;

and immersing a food product to be processed in the solution;

the surfactant comprising octanoic acid or a salt thereof, and the salt being selected from the group consisting of sodium, potassium, magnesium, calcium, iron, and ammonium salts of chloride, sulfate, nitrate, phosphate, carbonate, acetate, formate, propionate, hydroxypropionate, and hydroxide.
6. The method for food processing as described in claim 5, wherein the surfactant is octanoic acid or a slat thereof, and the salt is sodium chloride.
7. An antimicrobial solution comprising on a dry basis:

between about 25 ppm and about 100,000 ppm by weight surfactant; and between about 72.5% and 99.99% by weight salt, wherein the surfactant is octanoic acid and salts thereof, and the salt is sodium chloride.
8. The antimicrobial solution of claim 7 wherein the surfactant and salt in combination comprise at least about 2% by weight of the solution.
9. The antimicrobial solution of claim 7 wherein the surfactant and salt in combination comprise about 9% to 26% by weight of the solution.
10. The antimicrobial solution of claim 7 wherein the solution comprises between about 50 ppm and about 1000 ppm by weight surfactant; and between about 94% and about 99.9% by weight sodium chloride.
11. An antimicrobial solution comprising:

a surfactant comprising octanoic acid or a salt thereof; and a second salt, wherein the ratio of the second salt to the surfactant is greater than about 29:1 by weight.
12. The antimicrobial solution of claim 11 wherein the second salt comprises sodium chloride.
13. The antimicrobial solution of claim 12 further comprising at least 50 ppm octanoate acid by weight.
14. The antimicrobial solution of claim 12 further comprising at least 125 ppm octanoate acid by weight.
15. The antimicrobial solution of claim 12 further comprising at least 250 ppm octanoic acid by weight.
16. The solution of claim 12 wherein the ratio of the second salt to the surfactant is greater than about 1880:1 by weight.
17. The solution of claim 12 wherein the surfactant and second salt in combination comprise at least about 2% by weight of the solution.
18. The solution of claim 12 wherein the surfactant and second salt in combination comprise at least about 5% by weight of the solution.
19. A method for food processing comprising:

contacting a food product to be processed with a solution wherein the solution comprises a combination of a surfactant comprising octanoic acid or a salt thereof and sodium chloride sufficient to substantially reduce a presence of microorganisms in the solution.
20. The method of claim 19 where the food product to be processed is cheese or a cheese product.
21. The method of claim 19 wherein the ratio of the sodium chloride to the surfactant of the solution is greater than about 29:1 by weight.
22. The method of claim 19 wherein the ratio of the sodium chloride to the surfactant of the solution is greater than about 1880:1 by weight.
23. The method of claim 19 wherein the surfactant and sodium chloride in combination comprise at least about 2% by weight of the chilling solution.
24. The method of claim 19 wherein the surfactant and sodium chloride in combination comprise at least about 5% by weight of the solution.
25. A method for food processing comprising:

contacting a food product to be processed with a solution, wherein the solution comprises on a dry basis between about 25 ppm and about 100,000 ppm by weight octanoic acid or a salt thereof and between about 90.0% and 99.99% by weight sodium chloride, and wherein the food product to be processed is cheese or a cheese product.
26. The method of claim 25 wherein the surfactant and sodium chloride in combination comprise at least about 2% by weight of the solution.
27. The method of claim 25 wherein the surfactant and sodium chloride in combination comprise at least about 5% by weight of the solution.
CA002651647A 2006-05-22 2007-05-18 Antimicrobial salt solutions for cheese processing applications Abandoned CA2651647A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US11/439,500 2006-05-22
US11/439,500 US7883732B2 (en) 2003-06-12 2006-05-22 Antimicrobial salt solutions for cheese processing applications
PCT/US2007/011910 WO2007139722A1 (en) 2006-05-22 2007-05-18 Antimicrobial salt solutions for cheese processing applications

Publications (1)

Publication Number Publication Date
CA2651647A1 true CA2651647A1 (en) 2007-12-06

Family

ID=38778970

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002651647A Abandoned CA2651647A1 (en) 2006-05-22 2007-05-18 Antimicrobial salt solutions for cheese processing applications

Country Status (4)

Country Link
US (2) US7883732B2 (en)
CA (1) CA2651647A1 (en)
MX (1) MX2008014866A (en)
WO (1) WO2007139722A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7883732B2 (en) 2003-06-12 2011-02-08 Cargill, Incorporated Antimicrobial salt solutions for cheese processing applications
US8445419B2 (en) * 2005-07-25 2013-05-21 Ecolab Usa Inc. Antimicrobial compositions for use on food products
US20080274242A1 (en) * 2006-07-21 2008-11-06 Ecolab Inc. Antimicrobial compositions and methods for treating packaged food products
ATE547955T1 (en) * 2005-07-25 2012-03-15 Ecolab Inc ANTIMICROBIAL COMPOSITION AND METHOD FOR PROCESSING PACKAGED FOODS
EP1906773A1 (en) * 2005-07-25 2008-04-09 Ecolab, Inc. Antimicrobial compositions for use on food products
US8486472B2 (en) * 2006-01-18 2013-07-16 Cargill, Incorporated Antimicrobial salt solutions for food safety applications
US20100233289A1 (en) * 2009-03-12 2010-09-16 Dennis Smithyman Antimicrobial acid formulation
US20100233291A1 (en) * 2009-03-12 2010-09-16 Dennis Smithyman Animal lesion treatment and prevention formulations and methods
CN107205440B (en) 2014-11-19 2021-07-13 堪萨斯州立大学研究基金会 Chemical demulcents in animal feed and feed ingredients
CN111765699A (en) * 2020-07-09 2020-10-13 长虹美菱股份有限公司 Food fresh-keeping refrigerator and method thereof

Family Cites Families (108)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2005999A (en) * 1934-03-26 1935-06-25 Augsburg Publishing House Greeting card assembly
US2154449A (en) * 1938-06-15 1939-04-18 Ward Baking Co Process for inhibition of mold
US2854477A (en) * 1956-11-20 1958-09-30 Dow Chemical Co Method of making alkyl diphenyl ether sulfonates
US3216932A (en) * 1962-11-08 1965-11-09 Diamond Crystal Salt Co Salt product and method of making and using same
US3806615A (en) * 1970-06-03 1974-04-23 Exxon Research Engineering Co Aliphatic diols and their esters as antimicrobial additives for cheese and meats
US4298624A (en) * 1970-10-16 1981-11-03 General Foods Corp. Protection against mite contamination
US4002775A (en) * 1973-07-09 1977-01-11 Kabara Jon J Fatty acids and derivatives of antimicrobial agents
US4067997A (en) * 1975-05-21 1978-01-10 Med-Chem Laboratories Synergistic microbecidal composition and method
US4189481A (en) * 1975-11-18 1980-02-19 Michigan State University Antimicrobial compositions
US4048342A (en) * 1976-03-09 1977-09-13 General Foods Corporation Pet food preservation
US4160820A (en) * 1977-11-28 1979-07-10 General Mills, Inc. Plaque inhibiting composition and method
US4722941A (en) * 1978-06-07 1988-02-02 Kali-Chemie Pharma Gmbh Readily absorbable pharmaceutical compositions of per se poorly absorbable pharmacologically active agents and preparation thereof
JPS5910169B2 (en) * 1979-09-12 1984-03-07 株式会社上野製薬応用研究所 Preservatives for meat products and their use
US4363763A (en) * 1980-02-25 1982-12-14 The Procter & Gamble Company Polyol esters of alpha-hydroxy carboxylic acids
US4469635A (en) * 1980-12-24 1984-09-04 The Procter & Gamble Company Polyol esters of alpha-hydroxy carboxylic acids
US4539212A (en) * 1983-06-03 1985-09-03 The Procter & Gamble Company Sterilization and stabilization process for meat analog products
GB8330158D0 (en) * 1983-11-11 1983-12-21 Procter & Gamble Ltd Cleaning compositions
US4485029A (en) * 1984-03-19 1984-11-27 Minnesota Mining And Manufacturing Company Disinfecting method and compositions
GB8411731D0 (en) * 1984-05-09 1984-06-13 Unilever Plc Oral compositions
US4749508A (en) * 1985-02-05 1988-06-07 Kay Chemical Company Floor cleaning compositions and their use
US4908147A (en) * 1986-02-19 1990-03-13 Ciba-Geigy Corporation Aqueous self preserving soft contact lens solution and method
CA1331559C (en) 1986-04-21 1994-08-23 Jon Joseph Kabara Antimicrobial preservative compositions and methods
US5208257A (en) * 1986-04-21 1993-05-04 Kabara Jon J Topical antimicrobial pharmaceutical compositions and methods
CA1302280C (en) 1986-04-21 1992-06-02 Jon Joseph Kabara Topical antimicrobial pharmaceutical compositions and methods
JPH01501472A (en) 1986-07-11 1989-05-25 オラル、リサーチ、ラボラトリーズ、インコーポレーテッド Composition for prolonging the action of antiplaque agents
DE3640090A1 (en) * 1986-11-24 1988-06-01 Henkel Kgaa CLEANING BLOCK FOR THE WATER CASE OF SINK TOILETS
DE3740186A1 (en) * 1987-06-24 1989-01-05 Beiersdorf Ag DESODORATING AND ANTIMICROBIAL COMPOSITION FOR USE IN COSMETIC OR TOPICAL PREPARATIONS
IL86899A0 (en) 1987-09-18 1988-11-30 Monsanto Co Control of bacteria on chicken carcasses
US4839086A (en) * 1988-02-12 1989-06-13 Zaid Najib H Composition for regenerating cation exchange resin
US5093140A (en) * 1988-07-20 1992-03-03 Eisai Co., Ltd. Aqueous bactericide for animal treatment
US4938953A (en) * 1988-08-09 1990-07-03 The Upjohn Company Self-preserving conditioning shampoo formulation
US5622708A (en) * 1988-09-21 1997-04-22 Ecolab Inc. Erodible sanitizing caulk
AU617016B2 (en) 1988-11-08 1991-11-14 Unilever Plc Detergent compositions
US5069922A (en) * 1989-02-09 1991-12-03 Eugene Brotsky Process for treating poultry carcasses to control salmonellae growth
US5143739A (en) * 1989-02-09 1992-09-01 Rhone-Poulenc Inc. Process for treating poultry carcasses to control salmonellae growth
US5073255A (en) 1989-10-05 1991-12-17 Culligan International Company Water treatment apparatus
US5166177A (en) * 1990-06-05 1992-11-24 Journeys End International, Inc. Method for repelling insects
US5079036A (en) * 1990-07-27 1992-01-07 Betz Laboratories, Inc. Method of inhibiting freezing and improving flow and handleability characteristics of solid, particulate materials
US6197738B1 (en) * 1990-08-02 2001-03-06 Robert R. Regutti Nontoxic sanitizing cleanser based on organic acids and methods of using same
WO1992021320A1 (en) 1991-06-07 1992-12-10 Minnesota Mining And Manufacturing Company Disinfecting shampoo composition for animals
US5219887A (en) * 1991-06-07 1993-06-15 Minnesota Mining And Manufacturing Company Disinfecting shampoo composition for animals
US5378731A (en) * 1991-06-07 1995-01-03 Minnesota Mining And Manufacturing Company Medicated shampoo
JPH06508835A (en) 1991-06-24 1994-10-06 キャリングタン、ラバラトーリズ、インコーパレイティド trauma cleansing agent
US5262079A (en) 1992-03-20 1993-11-16 The Procter & Gamble Company Framed neutral pH cleansing bar
US5227086A (en) 1992-03-20 1993-07-13 The Procter & Gamble Company Framed skin pH cleansing bar
US5466680A (en) 1992-03-26 1995-11-14 Cytologics, Inc. Method and compositions for enhancing white blood cell functioning on a mucosal or cutaneous surface
US5292525A (en) 1992-10-14 1994-03-08 Merck & Co., Inc. Method and composition for removing an alginate from a cutaneous substrate
US5234703A (en) * 1992-10-31 1993-08-10 Guthery B Eugene Disinfecting product and process
AU692478B2 (en) * 1993-09-14 1998-06-11 Minnesota Mining And Manufacturing Company Disinfectant composition
AU8092094A (en) * 1993-11-01 1995-05-23 Ferrell, Gentry Fire fighting and cooling foam composition
EP0670160B1 (en) 1994-03-01 1999-07-14 Gerhard Dr. Gergely Granular product or tablet containing an effervescent system and an active pharmaceutical substance, as well as a method for its preparation
IL112779A (en) * 1994-03-01 1999-11-30 Gergely Gerhard Granular product or tablet containing an efferescent system and an active pharmaceutical substance and its preparation
US5681802A (en) 1994-06-01 1997-10-28 Lever Brothers Company, Division Of Conopco, Inc. Mild antimicrobial liquid cleansing formulations comprising buffering compound or compounds as potentiator of antimicrobial effectiveness
US5460802A (en) * 1994-07-18 1995-10-24 Minnesota Mining And Manufacturing Company Oral disinfectant for companion animals
JP2789306B2 (en) 1994-11-15 1998-08-20 株式会社第一ラジオアイソトープ研究所 Immunological measurement method of insulin-like growth factor and kit for measuring insulin-like growth factor
US5520575A (en) * 1994-12-02 1996-05-28 Iowa State University Research Foundation Method for reducing contamination of animal carcasses during slaughtering
US5756107A (en) 1994-12-21 1998-05-26 Cosmederm Technologies Formulations and methods for reducing skin irritation
US5569461A (en) * 1995-02-07 1996-10-29 Minnesota Mining And Manufacturing Company Topical antimicrobial composition and method
US5632153A (en) * 1995-08-24 1997-05-27 Foodbrands America, Incorporated System and process for cleansing brine in a food-chilling circuit
US5817518A (en) 1995-12-18 1998-10-06 Coulter International Corp. Reagent and method for differential determination of leukocytes in blood
US5958436A (en) * 1995-12-21 1999-09-28 Cosmederm Technologies Formulations and methods for reducing skin irritation
US5909745A (en) 1996-02-26 1999-06-08 Alcon Laboratories, Inc. Use of carbon dioxide and carbonic acid to clean contact lenses
WO1998009520A1 (en) 1996-09-06 1998-03-12 Minnesota Mining And Manufacturing Company Antimicrobial compositions
NZ335780A (en) * 1996-10-23 2001-01-26 Univ New York State Res Found Compositions to control oral microbial oxidation-reduction (Eh) levels and treat gingivitis-periodontitis
WO1998029526A1 (en) * 1996-12-31 1998-07-09 The Procter & Gamble Company Thickened, highly aqueous, low cost liquid detergent compositions with aromatic surfactants
DE19720366A1 (en) * 1997-05-15 1998-11-19 Wella Ag Hair cleanser with gloss-enhancing properties
AU7803698A (en) 1997-06-04 1998-12-21 Procter & Gamble Company, The Mild, rinse-off antimicrobial liquid cleansing compositions
US6217887B1 (en) * 1997-06-04 2001-04-17 The Procter & Gamble Company Leave-on antimicrobial compositions which provide improved immediate germ reduction
US6183757B1 (en) * 1997-06-04 2001-02-06 Procter & Gamble Company Mild, rinse-off antimicrobial cleansing compositions which provide improved immediate germ reduction during washing
CN1129422C (en) 1997-06-04 2003-12-03 普罗克特和甘保尔公司 Liquid anitmicrobial clansing compositions which provide residual benefit versus gram negative bacterial
US6284259B1 (en) * 1997-11-12 2001-09-04 The Procter & Gamble Company Antimicrobial wipes which provide improved residual benefit versus Gram positive bacteria
US6287577B1 (en) * 1997-11-12 2001-09-11 The Procter & Gamble Company Leave-on antimicrobial compositions which provide improved residual benefit versus gram positive bacteria
US6214363B1 (en) * 1997-11-12 2001-04-10 The Procter & Gamble Company Liquid antimicrobial cleansing compositions which provide residual benefit versus gram negative bacteria
US5968539A (en) * 1997-06-04 1999-10-19 Procter & Gamble Company Mild, rinse-off antimicrobial liquid cleansing compositions which provide residual benefit versus gram negative bacteria
US6197315B1 (en) * 1997-06-04 2001-03-06 Procter & Gamble Company Antimicrobial wipes which provide improved residual benefit versus gram negative bacteria
US6190675B1 (en) * 1997-06-04 2001-02-20 Procter & Gamble Company Mild, rinse-off antimicrobial liquid cleansing compositions which provide improved residual benefit versus gram positive bacteria
JP3399789B2 (en) 1997-07-15 2003-04-21 理化学研究所 Plant disease control agent
US5965508A (en) 1997-10-21 1999-10-12 Stepan Company Soap bar compositions comprising alpha sulfonated fatty acid alkyl esters and long chain fatty acids
US5851974A (en) * 1997-10-28 1998-12-22 Colgate Palmolive Company Light duty liquid cleaning composition
DE19748921C2 (en) * 1997-10-30 2001-02-22 Stockhausen Chem Fab Gmbh Skin-friendly hand cleaners, especially rough hand cleaners
EP1047760A1 (en) 1998-01-13 2000-11-02 The Procter & Gamble Company Granular compositions having improved dissolution
US5980375A (en) * 1998-04-13 1999-11-09 Chad Company Of Missouri, Inc. Method and apparatus for antimicrobial treatment of animal carcasses
DE69922202T2 (en) 1998-07-06 2005-12-01 Nanobac Oy METHOD OF REMOVING NANOBAKTERIA
US6143704A (en) 1998-10-13 2000-11-07 Lever Brothers Company, Division Of Conopco, Inc. Soap bars with little or no synthetic surfactant comprising organic salts
EP1128734A1 (en) 1998-11-19 2001-09-05 The Procter & Gamble Company Microorganism reduction methods and compositions for food
CA2352097A1 (en) * 1998-12-02 2000-06-08 Leonard Zyzyck High foaming, grease cutting light duty liquid detergent
US6436445B1 (en) * 1999-03-26 2002-08-20 Ecolab Inc. Antimicrobial and antiviral compositions containing an oxidizing species
US6413529B1 (en) 1999-04-13 2002-07-02 The Procter & Gamble Company Antimicrobial wipes which provide improved residual benefit versus gram negative bacteria
JP4833414B2 (en) 1999-05-21 2011-12-07 スリーエム イノベイティブ プロパティズ カンパニー Antimicrobial article
US6243885B1 (en) * 1999-08-12 2001-06-12 Gooseneck Enterprises Llc Flush valve mounted beverage holder and associated method
US6432885B1 (en) 1999-08-26 2002-08-13 Osca, Inc. Well treatment fluids and methods for the use thereof
US6121215A (en) * 1999-08-27 2000-09-19 Phyzz, Inc. Foaming effervescent bath product
US6331261B1 (en) * 1999-10-01 2001-12-18 Rohm And Haas Company Water softener salt formulation
US6407143B1 (en) * 1999-12-22 2002-06-18 Sandia Corporation Method and solvent composition for regenerating an ion exchange resin
FR2804020B1 (en) * 2000-01-21 2002-08-09 Oreal LOW-ETOXYL SORBITAN ESTER-BASED KERATIN MATERIAL WASHING COMPOSITION
JP5178981B2 (en) * 2000-02-28 2013-04-10 ヘルスプロ、ブランズ、インコーポレイテッド Acidic antimicrobial composition for treating food surfaces and food contact surfaces and methods of use thereof
CA2649056C (en) * 2000-04-05 2010-10-26 Schlumberger Canada Limited Viscosity reduction of viscoelastic surfactant based fluids
MXPA02010640A (en) 2000-04-28 2003-05-14 Ecolab Inc Antimicrobial composition.
ES2234877T5 (en) * 2000-06-20 2010-10-18 Nutrition Sciences MEDIUM CHAIN FAT ACIDS USED AS ANTIMICROBIAL AGENTS.
CA2475327C (en) * 2002-02-12 2012-01-17 Virox Technologies Inc. Enhanced activity hydrogen peroxide disinfectant
US6855328B2 (en) * 2002-03-28 2005-02-15 Ecolab Inc. Antimicrobial and antiviral compositions containing an oxidizing species
WO2004077954A1 (en) * 2003-03-05 2004-09-16 Byocoat Enterprises, Inc., Antimicrobial solution and process
US7883732B2 (en) 2003-06-12 2011-02-08 Cargill, Incorporated Antimicrobial salt solutions for cheese processing applications
US7658959B2 (en) 2003-06-12 2010-02-09 Cargill, Incorporated Antimicrobial salt solutions for food safety applications
US7090882B2 (en) * 2003-06-12 2006-08-15 Cargill, Incorporated Antimicrobial salt solutions for food safety applications
US7588696B2 (en) * 2003-06-12 2009-09-15 Cargill, Incorporated Antimicrobial water softener salt and solutions
GB0426149D0 (en) 2004-11-29 2004-12-29 Rapid Rail Internat Fall arrest
WO2006066253A2 (en) 2004-12-15 2006-06-22 Cargill, Incorporated Antimicrobial water softener salt and solutions

Also Published As

Publication number Publication date
US20060286229A1 (en) 2006-12-21
US8623439B2 (en) 2014-01-07
US20110212235A1 (en) 2011-09-01
MX2008014866A (en) 2008-12-05
US7883732B2 (en) 2011-02-08
WO2007139722A1 (en) 2007-12-06

Similar Documents

Publication Publication Date Title
CA2636192C (en) Antimicrobial salt solutions for food safety applications
US8623439B2 (en) Antimicrobial salt solutions for cheese processing applications
US7090882B2 (en) Antimicrobial salt solutions for food safety applications
US7354888B2 (en) Antibacterial composition and methods thereof comprising a ternary builder mixture
KR102298372B1 (en) Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
JP2005296021A (en) Germicidal composition
EP1198179B1 (en) Antimicrobial polyphosphates in food processing
Goncalves et al. Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat
Taylor et al. Alternatives to traditional antimicrobials for organically processed meat and poultry
US20050053704A1 (en) Acidic composition and its uses
US8486472B2 (en) Antimicrobial salt solutions for food safety applications
KR100885511B1 (en) Composition for growth inhibition of pathogenic microorganisms on meats during distribution using natural additives
Hong et al. Survival of Escherichia coli O157: H7 and Salmonella typhimurium inoculated on chicken by aqueous chlorine dioxide treatment
RU2725687C2 (en) Composition and methods for controlling proliferation of pathogens and microorganisms which cause spoilage in systems with high humidity and low content of sodium salts
EA041635B1 (en) ANTIMICROBIAL COMPOSITION AND METHOD FOR TREATMENT OF FOOD PRODUCTS AND HARD SURFACES
Paulsen et al. Vienna, Austria
US20150272198A1 (en) Use of iodine-containing compositions for pathogen reduction during food processing
Foods et al. Alejandro Castillo University of Guadalajara Guadalajara, Mexico Margaret D. Hardin

Legal Events

Date Code Title Description
EEER Examination request
FZDE Dead

Effective date: 20150402