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公开(公告)号：US20180289018A1
公开(公告)日：2018-10-11
申请号：US15945380
申请日：2018-04-04
申请人： WTI, Inc.
摘要： Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.
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公开(公告)号：US20170290342A1
公开(公告)日：2017-10-12
申请号：US15097104
申请日：2016-04-12
申请人： WTI, Inc.
CPC分类号： A01N65/36 , A01N37/02 , A61L2/18 , A61L2202/20 , Y02A40/943
摘要： Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.
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公开(公告)号：US20170105425A1
公开(公告)日：2017-04-20
申请号：US15293934
申请日：2016-10-14
申请人： WTI, Inc.
IPC分类号： A23C19/11
CPC分类号： A23C19/10 , A23C19/09 , A23C19/11 , A23V2002/00 , A23V2250/022
摘要： Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.
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