3252 ⎘
General methods for preserving meat, sausages, fish or fish products; Preserving with chemicals not covered by groups or in the form of liquids or solids Organic compounds; Microorganisms; Enzymes
Sub-classes:COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#2MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#3HYDROXYTYROSOL FOR PROCESSING ANIMAL BY-PRODUCTS
#4PARTICULATE COMPOSITION COMPRISING DIACETATE COMPONENT, DISODIUM DIPHOSPHATE AND ANOTHER ORGANIC ACID SALT
#5FOOD PROCESSING OXIDATION TREATMENT FORUMLATIONS AND METHODS
#6COMPOSITIONS AND METHODS FOR REDUCING ICE CRYSTAL FORMATION
#7FORMULATIONS AND METHODS FOR USE IN OXIDATION TREATMENT APPLICATIONS
#8AUTOMATED MONITORING AND CONTROL OF FOOD PROCESSING SYSTEMS
#9COMPOSITIONS AND METHODS FOR POLYMER BASED SHELF LIFE EXTENSION
#10METHODS OF USE OF BENZALDEHYDE COMPOSITIONS
#11FOOD PRESERVATIVE, METHOD OF PREPARATION THEREOF, AND METHOD OF ROOM-TEMPERATURE PRESERVATION
#12LIQUID ANTIMICROBIAL COMPOSITION
#13PREPARATION OF A POWDERED VINEGAR
#14SYSTEMS AND METHODS FOR ANTIMICROBIAL APPLICATION AND RELATED DATA COLLECTION
#15MEAT PRODUCT
#16ANTIMICROBIAL COMPOSITION WITH A LOW ODOR
#17Antimicrobial Compositions for Modulation of Fruit and Vegetable Tissue Necrosis
#18HALOGENATED CURCUMIN DERIVATIVE, PREPARATION METHOD THEREFOR, AND APPLICATION THEREOF IN PRESERVATION OF AQUATIC PRODUCTS
#19CARBOXYLIC ACID LOADED SALT CARRIER AND THE METHOD FOR PRODUCING THEREOF
#20SYSTEMS AND METHODS FOR HIGH-pH TREATMENT OF FOODSTUFFS AND OTHER SUBSTRATES
#21ANTIMICROBIAL SOLUTIONS AND USES THEREOF
#22VOLATILE APPLICATIONS AGAINST PATHOGENS
#23Antimicrobial Compositions and Related Methods of Use
#24Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#25MEAT TREATMENT
#26MEAT TREATMENT
#27NON-HYGROSCOPIC CURING AGENTS IN A GRANULAR FORM
#28Automated monitoring and control of food processing systems
#29Microbiocidal Control in The Processing of Poultry
#30Method of producing a vinegar-derived food additive
#31LARGE-SCALE METHODS OF UNIFORMLY COATING PACKAGING SURFACES WITH A VOLATILE ANTIMICROBIAL TO PRESERVE FOOD FRESHNESS
#32SYSTEMS AND METHODS FOR CONTROLLING WATER QUALITY IN FOOD PROCESSING
#33Method of producing a vinegar-derived food additive
#34COLOURING COMPOSITION FOR FOOD PRODUCTS
#35USE OF LIQUID SMOKE IN CONJUNCTION WITH FOOD GRADE COATINGS TO CONTROL PEST INFESTATIONS
#36COMPOSITION
#37BRINE WITHOUT PHOSPHATES AND EITHER SALT FREE OR LOW SALT
#38Compositions and methods for reducing ice crystal formation
#39SHORT-TERM WASH TREATMENT OF PRODUCE
#40USE OF A PRESERVATIVE COMBINATION FOR REDUCING GROWTH OF GRAM NEGATIVE BACTERIA IN OR ON A MEAT PRODUCT
#41SLOW RELEASE COMPOSITE ACTIVE FILMS/PACKAGING TO REDUCE FOODBORNE PATHOGENS AND IMPROVE SHELF LIFE OF RAW AND READY TO EAT FOODS
#42COLOURING COMPOSITION FOR FOOD PRODUCTS
#43EMULSION FOR IMPROVING MEAT
#44Antimicrobial capture system with carbon container
#45Antimicrobial Compositions and Related Methods of Use
#46Antimicrobial Compositions and Related Methods of Use
#47COMPOSITION FOR PRESERVING AND/OR IMPROVING THE QUALITY OF MEAT PRODUCTS
#48COMPOSITIONS AND METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR
#49METHODS, SYSTEMS AND COMPOSITIONS USING ALDEHYDE FOR INHIBITION OF MELANOSIS
#50CLOVE ESSENTIAL OIL PICKERING EMULSION-BASED COATING PRESERVATIVE, AND PREPARATION METHOD AND USE THEREOF
#51FERMENTED ONION COMPOSITION
#52FERMENTED ONION COMPOSITION
#53MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, & SYSTEMS
#54Preparation of a powdered vinegar
#55PROCESS FOR REDUCING OXIDATION OF A FOODSTUFF AND RELATED COMPOSITIONS
#56CELLULOSIC FIBERS COMPRISING INTERNALLY DISPERSED CUPROUS OXIDE NANOPARTICLES
#57Methods for Use in Food Processing and Preservation
#58Systems and methods for antimicrobial application and related data collection
#59BACTERIOPHAGE COCKTAIL FOR CONTROL OF SALMONELLA AND ESCHERICHIA COLI
#60Large-scale methods of uniformly coating packaging surfaces with a volatile antimicrobial to preserve food freshness
#61COMPOSITION PACKED IN CONTAINER, USE THEREOF, AND PROCESSED FOOD PACKED IN CONTAINER
#62COMPOSITIONS AND METHODS FOR PREVENTING AND/OR REDUCING MELANOSIS IN CRUSTACEANS
#63POWDER COMPRISING LACTATE-COATED PARTICLES AND METHOD FOR THE PREPARATION THEREOF
#64EDIBLE COMPOSITION TO PROLONG THE SHELF LIFE OF FOOD PRODUCTS
#65MEAT PRODUCT
#66MODULAR MOBILE TREATMENT AND PRECOOLING APPARATUS, METHODS, AND SYSTEMS
#67AN ORGANIC, NATURAL ANTIMICROBIAL PRESERVATIVE FOR MEAT PRODUCTS
#68COMPOSITION FOR USE IN PROCESSED MEAT
#69Systems and methods for controlling water quality in food processing
#70ALKALINE ANTIMICROBIAL METHODS
#71Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#72Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof
#73ANTIMICROBIAL COMPOSITION
#74Volatile applications against pathogens
#75Chiller water sampling device
#76Automated monitoring and control of food processing systems
#77PROCESS OF TEXTURE IMPROVEMENT FOR CANNED SMALL PELAGIC FISH
#78LIQUID AND POWDER DELIVERY SYSTEMS FOR APPLICATION OF ANTIMICROBIALS TO MEAT PRODUCTS
#79METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS
#80COMPOSITION FOR PHOTODYNAMIC REACTION CONTAINING EXTRACT OF LIGULARIA FISCHERI AS AN EFFECTIVE INGREDIENT, ANTIMICROBIAL, ANTIFUNGAL AND STERILIZATION COMPOSITION INCLUDING THE SAME, AND STERILIZATION METHOD USING THE COMPOSITION FOR PHOTODYNAMIC REACTION
#81Antimicrobial capture system with carbon container
#82Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#83USE OF NATURAL FLAVORS AND NATURAL SMOKE FLAVORS TO ENHANCE FUNCTIONALITY OF BUFFERED ORGANIC ACIDS AND METHODS FOR PRODUCING THE SAME
#84Separation of fat and lean using a decanter centrifuge
#85Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#86MEAT PROCESSING METHODS
#87Antimicrobial compositions for modulation of fruit and vegetable tissue necrosis
#88Control of Pathogenic Bacteria in Foods
#89In situ gelifying powder
#90Chiller water sampling device
#91Film for preserving edible meat
#92FRESHNESS-RETENTIVE FILM
#93Compositions and methods for reducing ice crystal formation
#94Control of pathogenic bacteria in foods
#95BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE
#96BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE
#97MULTI STEP ANTI-MICROBIAL INTERVENTION PROCESS UTILIZING AN OXIDIZING TREATMENT FOLLOWED BY A LOW PH TREATMENT
#98Antibrowning compositions
#99Preparation of a powdered vinegar
#100SYSTEMS AND METHODS FOR HIGH PH TREATMENT OF FOODSTUFFS AND OTHER SUBSTRATE
#101ORGANIC MEAT PACKAGING
#102Preservation of meat products
#103Method and apparatus for extending shelf-life of meat and poultry
#104MEAT PRODUCT
#105Volatile applications against pathogens
#106VOLATILE APPLICATIONS AGAINST PATHOGENS
#107PROCESS OF MAKING CURED MEAT PRODUCTS BASED ON NON-MINCED COOKED MEAT AND COLD CUTS MADE WITH SUCH PROCESS
#108SYSTEM AND METHOD FOR IMPROVING SURFACE REDNESS OF DARK-CUTTING LOGISSIMUS STEAKS
#109Compositions and Methods for Use in Food Processing and Preservation
#110Acetate powder and method for the preparation thereof
#111Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#112Antimicrobial capture system with carbon container
#113Antimicrobial application system with recycle and capture
#114S-nitrosothiol compounds and their combinations with nitrosamine blocking agents for safe food preservation
#115Control of pathogenic bacteria in foods
#116Nanocomposite bacteriostatic material and a preparation method and an application thereof
#117MEAT TREATMENT
#118MEAT TREATMENT
#119MEAT TREATMENT
#120Antimicrobial compositions containing alkylpyrazines and their uses
#121Compositions and methods for polymer based shelf life extension
#122Antimicrobial Compositions and Related Methods of Use
#123Long chain glycolipids useful to avoid perishing or microbial contamination of materials
#124Control of pathogenic bacteria in foods
#125Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#126FORMULATIONS AND METHODS FOR COLOR PRESERVATION OF FRESH MEAT
#127Large scale methods of uniformly coating packaging surfaces with a volatile antimicrobial to preserve food freshness
#128Methods and compositions suitable for preserving the freshness of loaf-type food products
#129Antimicrobial compositions and related methods of use
#130Antimicrobial compositions and related methods of use
#131Automated monitoring and control of food processing systems
#132ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES
#133Method of green and safe preservation for aquatic products at sea
#134Method of treating meat
#135Antimicrobial compositions and related methods of use
#136Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#137Food discoloration inhibitor
#138Compositions and methods of treating edible matter and substrates therefor
#139Method of producing a vinegar-derived food additive
#140HUMIDITY ACTIVATED FORMULATION FOR VOLATILE COMPOUNDS
#141ANTIMICROBIAL LIGNIN COMPOSITION DERIVED FROM WOOD BIOMASS
#142Emulsion for improving meat
#143Compositions and methods for reducing ice crystal formation
#144ANTIMICROBIAL COMPOSITION
#145Antimicrobial application system with recycle and capture
#146Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain
#147Separation of fat and lean using a decanter centrifuge
#148Volatile applications against pathogens
#149USES OF TOONA SINENSIS EXTRACT
#150Antimicrobial treatment of animal carcasses and food products
#151Stable compositions of uncomplexed iodine and methods of use
#152Method for the preparation of a water-soluble extract of a vegetable biomass
#153Antimicrobial capture system with carbon container
#154Compositions of food grade coatings to control pest infestations and methods of applications
#155COMPOSITIONS AND THEIR USE IN FOOD PRESERVATION
#156Antioxidant active food packaging
#157Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#158Systems and methods for controlling water quality in food processing
#159REDUCTION OF MICROBIAL ACTIVITY AND METHOD OF PROCESSING ANIMAL AND POULTRY PRODUCTS
#160ANTIMICROBIAL COMPOSITIONS
#161METHODS AND COMPOSITIONS FOR STORAGE AND TRANSPORTATION OF FRESH FOOD
#162Meat treatment composition and use thereof
#163SYSTEMS AND METHODS FOR REDUCING BACTERIA FOR ITEMS AND EXTENDING SHELF LIFE WHEN APPLIED TO FOOD SURFACES
#164LIQUID AND POWDER DELIVERY SYSTEMS FOR APPLICATION OF ANTIMICROBIALS TO MEAT PRODUCTS
#165MEAT PRODUCT
#166Method of sanitizing a surface
#167METHOD FOR REDUCTION IN MICROBIAL ACTIVITY IN POULTRY PROCESSING
#168Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#169ANTIMICROBIAL COMPOSITIONS
#170MATERIAL FOR PACKAGING COMPRISING ANTIMICROBIAL COMPOSITION
#171Antimicrobial-antibiofilm compositions and methods of use thereof
#172Sturgeon roe sack membrane-derived oil
#173Antimicrobial composition
#174Microbiocidal Control in the Processing of Poultry
#175Antimicrobial compositions and related methods of use
#176Compositions and methods of treating edible matter and substrates therefor
#177PRESERVATION OF MEAT PRODUCTS
#178METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT
#179Antimicrobial capture system with carbon container
#180ANTIMICROBIAL COMPOSITIONS AND METHODS OF THEIR USE
#181Fungicidal compounds and compositions
#182PRESERVATION OF MEAT PRODUCTS
#183Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
#184Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#185METHOD FOR TREATING FOOD SURFACES WITH ANTIMICROBIAL ACIDS
#186Surface treatment for steel to be used on meat and poultry processing equipment
#187Stable compositions of uncomplexed iodine and methods of use
#188Short-term wash treatment of produce
#189METHOD FOR TREATING FOOD SURFACES WITH AMINO ACID ESTERS
#190SYSTEM FOR REDUCING BACTERIA ON FOOD SURFACES WHILE EXTENDING SHELF LIFE
#191Microbicidal aqueous solutions including a monochloramine and a peracid, and methods of using the same
#192Method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging
#193Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids
#194MIXTURES AND COMPOSITIONS FOR TREATING FOOD PRODUCTS
#195METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT
#196Colicins for the control of EHEC
#197Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#198Antimicrobial capture system with carbon container
#199Application system with recycle and related use of antimicrobial quaternary ammonium compound
#200Fungicidal compounds and compositions
#201Method To Prevent Decomposition and Insect Infestation During Animal Dressing
#202Antimicrobial compositions
#203Antimicrobial compositions
#204Antimicrobial compositions and related methods of use
#205Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#206FOOD ADDITIVE
#207Compositions and methods for lowering counts of pathogenic microorganisms in food products
#208Production line and method for in-line processing of food products
#209Controlled release biocidal salts
#210Microbiological and environmental control in poultry processing
#211Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
#212Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#213Method for manufacturing a fish sauce and a fish sauce manufactured by the same
#214Antimicrobial compositions and related methods of use
#215Antimicrobial-antibiofilm compositions and methods of use thereof
#216Application system with recycle and related use of antimicrobial quaternary ammonium compound
#217Use of a composition comprising an antimicrobial peptide as a food preservative
#218ANTIBROWNING COMPOSITIONS
#219Preparation of a powdered vinegar
#220Volatile applications against pathogens
#221Compositions and Methods for Tissue Storage
#222METHOD FOR CONSERVING FOODSTUFFS INCLUDING FISH
#223ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
#224Formulations for stabilizing moisture in muscle foods
#225Antimicrobial compositions and related methods of use
#226Compositions for improving flavor and safety of marinated meat products
#227Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
#228Surfactant peroxycarboxylic acid compositions
#229Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids
#230Humidity activated formulation for volatile compounds
#231Application system with recycle and related use of antimicrobial quaternary ammonium compound
#232Use of benzoxaboroles as volatile antimicrobial agents on meats, plants, or plant parts
#233MEAT PRODUCT
#234Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#235FOOD ADDITIVE FOR PROTEIN-BASED PRODUCTS
#236Method and composition for preparing cured meat products
#237Use of benzoxaboroles as volatile antimicrobial agents on meats, plants, or plant parts
#238Method and system for treating food items with an additive and solid carbon dioxide
#239Encapsulated Antimicrobial Material
#240Method of preserving a food product
#241Antimicrobial compositions for use on food products
#242Antibrowning compositions
#243METHOD FOR INCREASING THE SHELF LIFE OF FOOD PRODUCTS
#244FROZEN UNCOOKED FISH MEAT PRODUCT AND METHOD FOR PRODUCING SAME
#245Antimicrobial compositions and related methods of use
#246Use of a composition comprising an antimicrobial peptide as a food preservativeuse of a composition comprising an antimicrobial peptide as a food preservative
#247Solid Food Products and Methods of Their Preservation
#248Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#249Foodstuff preserving composition and use thereof
#250PRODUCTION OF HYPOTHIOCYANITE FROM HALOGENATED CELLS
#251COMPOSITIONS AND METHODS FOR CONTROL OF LISTERIA MONOCYTOGENES
#252CELLULOSE-BASED FOOD CASING HAVING A FUNGICIDAL FINISH AND A METHOD FOR PROTECTING CELLULOSE-BASED FOOD CASINGS FROM MOLD INFESTATION
#2531-monopropionine compound and its isomer 3-monopropionine as preserving agents for animal feed, grains and animal-origin meals
#254SANITIZING MEAT WITH PERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS
#255Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents (PSOA)
#256Meat Based Food Product Comprising Lactobionic Acid
#257Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product
#258Curing aids
#259ULTRAVIOLET C PATHOGEN DEACTIVATION DEVICE AND METHOD
#260System for Reducing Bacteria on Food Surfaces While Extending Shelf Life
#261Antimicrobial solutions and process related thereto
#262METHOD FOR RENDERING ANIMAL MATERIALS
#263FOOD ADDITIVE
#264Methods of using peracetic acid to treat poultry in a chill tank during processing
#265VIRUS-INACTIVATING AGENT
#266Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids
#267Method and apparatus for antimicrobial treatment of meat trimmings for subsequent grinding
#268ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
#269Compositions for improving flavor and safety of marinated meat products
#270Method and system for treating food items with an additive and liquid nitrogen
#271Methods of inhibiting and treating bacterial biofilms by metal chelators
#272Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
#273ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS
#274METHOD OF PROCESSING MEAT
#275Packaging articles, films and methods that promote or preserve the desirable color of meat
#276Packaging articles, films and methods that promote or preserve the desirable color of meat
#277Antimicrobial Packaging Material and Methods of Making and Using the Same
#278Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#279Isothiocyanate preservatives and methods of their use
#280METHOD OF TREATING A FOOD PRODUCT WITH AN ANTIMICROBIAL AGENT COMPOSITION AND A TREATED FOOD PRODUCT
#281System for reducing bacteria on unprocessed food surfaces while extending shelf life
#282Enhanced preservation of processed food
#283Isothiocyanate preservatives and methods of their use
#284Sulfoperoxycarboxylic acids, their preparation and methods of use as bleaching and antimicrobial agents
#285Synergy of strong acids and peroxy compounds
#286Method and apparatus for controlling microorganisms in food materials by vacuum and resonant ultrasonication
#287Treatment of animal carcasses
#288Treatment of animal carcasses
#289BIOACTIVE AGENT, PHARMACEUTICAL PRODUCT, COSMETIC PRODUCT, FRESHNESS KEEPING AGENT, AND PLANT AND ANIMAL GROWTH PROMOTING AGENT
#290Method and composition for washing poultry during processing
#291Antimicrobial solutions and process related thereto
#292Use Of Cationic Surfactants As Acaricidal Agents
#293Synergy of Strong Acids and Peroxy Compounds
#294SYNTHESIS AND ACTIVITY OF LACTOSE ESTERS
#295VERSATILE DISINFECTANT
#296Antibacterial agent based on fatty acid esters of hydroxy carboxylic acids
#297Antimicrobial films, sponges and sponge cloths
#298Antimicrobial salt solutions for cheese processing applications
#299Freshness-keeping liquid
#300SANITISING COMPOSITIONS