3253 ⎘
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 Microorganisms; Enzymes; Antibiotics
ANTIMICROBIAL COMPOSITIONS AND METHODS OF USE THEREOF
#2PRESERVATIVE FREE SALAMI
#3FREEZE-DRIED PROBIOTIC FOODSTUFFS
#4HEME-CONTAINING CELL CULTURE MEDIA AND USES THEREOF
#5BACTERIOPHAGES AND COMPOSITIONS THEREOF FOR CONTROLLING THE GROWTH OF PSEUDOMONAS LUNDENSIS IN MEAT PRODUCTS
#6METHOD OF DEVELOPMENT OF SELECTIVE PROBIOTIC GROWTH PROMOTORS AND SELECTIVE PATHOGEN GROWTH INHIBITORS FROM KIMCHI FERMENTATION
#7FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#8NEW MICROBIAL CONTROL OF EDIBLE SUBSTANCES
#9Antimicrobial capture system with carbon container
#10YEAST AND LACTIC ACID BACTERIA COMBINATION
#11Closed loop recycling system and dip tank for antimicrobial compounds
#12NOVEL CAMPYLOBACTER BACTERIOPHAGES AND USES THEREOF
#13HEME-CONTAINING CELL CULTURE MEDIA AND USES THEREOF
#14INCREASED BIOACTIVITY OF BIOPROTECTIVE CULTURES AGAINST PATHOGENIC BACTERIA
#15METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS
#16Antimicrobial capture system with carbon container
#17ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#18Method for producing fermented blood sausage with high antioxidant activity
#19INDUSTRIAL APPLICATIONS OF PLANT CELL EXTRACTS COMPRISING SOD ENZYMES OF EXTREMOPHILIC MICRO-ORGANISMS
#20FISH MEAT OXIDATION SUPPRESSION METHOD, PRESERVATION METHOD, TRANSPORTATION METHOD, DISCOLORATION SUPPRESSION METHOD AND FISHY SMELL SUPPRESSION METHOD, AND FISH MEAT
#21strains useful for inhibition of
#22Methods and related apparatus for providing a processing solution for a food processing application
#23PHAGE COCKTAIL AGAINST E. COLI 0157
#24In situ gelifying powder
#25ENHANCED NON-HORTICULTURE FOOD SUPPLY BIO-SECURITY SYSTEM
#26FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#27IMPROVED RECOVERY OF NITRATE REDUCTASE ACTIVITY
#28METHOD FOR ASSESSING THE LETHALITY AND THE LEVEL OF CROSS CONTAMINATION CONTROL OF A PROCESS NON-INVASIVELY
#29FOOD CASING WITH ANTIFUNGAL PROPERTIES AND METHOD FOR PRODUCTION THEREOF
#30ANTI-BACTERIAL PACKAGING
#31Antimicrobial capture system with carbon container
#32COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE
#33Strains of bacillus for inhibiting foodborne pathogens
#34Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound
#35METHOD FOR REDUCING CONTAMINATION OF AN OBJECT WITH CLOSTRIDIUM
#36IMPROVED CONTROL OF BACTERIAL CONTAMINATION IN FOOD
#37Freeze-dried probiotic foodstuffs
#38BACTERIOPHAGES TO CONTROL SHIGATOXIGENIC ESCHERICHIA COLI
#39SYSTEMS, METHODS, AND COMPOSITIONS RELATED TO USING NON-LIVE-BACTERIA PREPARATIONS TO PROMOTE FOOD SAFETY AND PRESERVATION
#40ROSEMARY/PHOSPHOLIPASE COMPOSITIONS AND METHODS OF PRESERVING MUSCLE TISSUE
#41FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF
#42Reduction 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
#43Antimicrobial capture system with carbon container
#44Anti-microbial agent comprising xanthohumol and the use thereof in food products
#45ANTIMICROBIAL COMPOSITIONS
#46Closed loop recycling system and dip tank for antimicrobial compounds
#47ANTI-MICROBIAL AGENT FROM PAENIBACILLUS SP. AND METHODS AND USES THEREOF
#48Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#49ANTIMICROBIAL COMPOSITIONS
#50Biopreservation Composition Based on Facultative Heterofermentative Lactobacteria for Preventing and Controlling the Spoilage of Fresh and Cooked Meat Products
#51PROCESS FOR COMBATING BACTERIA AND FURTHER BACTERIA GROWTH IN MEAT
#52Antimicrobial capture system with carbon container
#53COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE
#54IMPROVEMENT IN COOKED MEAT MANUFACTURING
#55Bacteriophage treatment for reducing and preventing bacterial contamination
#56BACTERIALLY FORMED MICROCIN S, A NEW ANTIMICROBIAL PEPTIDE, EFFECTIVE AGAINST PATHOGENIC MICROORGANISMS, E.G. ENTEROHEMORRHAGIC ESCHERICHIA COLI (EHEC)
#57Process for curing meat using a starter culture
#58METHOD AND DEVICE FOR PROCESSING RAW MATERIALS AND EFFECTIVELY PRODUCT MEAT- AND SAUSAGE-BASED RAW CURED GOODS
#59Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
#60Antimicrobial capture system with carbon container
#61Antimicrobial compositions
#62Antimicrobial compositions
#63bacteriophages and uses thereof
#64Use of Probiotics in Meat
#65COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN POULTRY
#66OXYGEN SCAVENGING STABILIZES COLOR IN MEATS IN LOW OXYGEN
#67USE OF LACTOBACILLUS SAKEI FOR THE BIOPRESERVATION OF PRODUCTS FROM THE SEA
#68Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#69Antimicrobial capture system with carbon container
#70Closed loop recycling system and dip tank for antimicrobial compounds
#71Closed loop recycling system and dip tank for antimicrobial compounds
#72Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#73PRESERVATIVE AND ADDITIVE FOR FOOD AND FEED
#74Reuse of activated chlorous agent for meat and poultry treatment
#75IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS
#76Metal oxide compounds and infusion into polymer compounds
#77Anti-microbial agent from sp. and methods and uses thereof
#78Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin
#79Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood
#80COMPOSITION COMPRISING AT LEAST THREE DIFFERENT STRAINS OF L. SAKEI FOR PRESERVING EDIBLE PRODUCTS
#81RAPID PARTIAL DRYING OF SAUSAGE LOGS
#82Strains of bacillus for inhibiting foodborne pathogens
#83USE OF CHESTNUT TANNINS EXTRACT AS ANTI-OXIDANT, ANTI-MICROBIAL ADDITIVE AND TO REDUCE NITROSAMINES AND MYCOTOXINS
#84ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
#85Two-phase fermentation of increases nitrate reductase activity
#86Polypeptide mixes with antibacterial activity
#87Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#88Chelated metal oxide gel compositions
#89Bioprotection using strains
#90COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE
#91Method and composition for preparing cured meat products
#92bacteriophage compositions and uses thereof
#93Lactic acid bacteria strain and its use for the protection of food products
#94Compositions and methods for reducing the pathogen content of meat or meat products
#95ANTI-MICROBIAL FOOD PROCESSING COMPOSITIONS INCLUDING CERAGENIN COMPOUNDS AND METHODS OF USE
#96ACCELERATED FUNGAL GROWTH
#97ANTIMICROBIAL COMPOSITIONS WITHIN ANTIOXIDANT SOLUTIONS USED TO PROTECT WHOLE PROTEIN FOODS
#98Anti-fungal composition
#99Reduction In Bacterial Colonization By Administering Bacteriophage Compositions
#100Methods of inhibiting and treating bacterial biofilms by metal chelators
#101Enhanced preservation of processed food
#102Bacterial compositions of having nitrate reductase activity and of lactic acid bacteria and methods using these compositions
#103Freshness-keeping liquid
#104Compositions and methods for reducing the pathogen content of meat or meat products
#105Absorbent pads for food packaging
#106ENZYMATIC TREATMENT OF A PROTEINACEOUS SUBSTRATE BY ENZYMATIC REMOVAL OF FREE THIOLS
#107Nitric Oxide Compositions and Devices and Methods for Cosmesis
#108Nitric Oxide Device and Method for Wound Healing, Treatment of Dermatological Disorders and Microbial Infections
#109NOVEL SIALIDASE
#110COMBINATIONS OF POLYENE FUNGICIDE WITH CATIONIC SURFACTANTS
#111Absorbent food pad and method of using same
#112Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#113Novel Bacteriocins, Transport and Vector System and Method of Use Thereof
#114Lactic acid bacteria strain and its use for the protection of food products
#115METHODS FOR INTRODUCING BACTERIOPHAGE INTO THE INTERIORS OF QUANTITIES OF EDIBLE AGRICULTURAL PRODUCTS AND EDIBLE AGRICULTURAL PRODUCTS WITH PHAGE-CONTAINING PREPARATIONS IN THE INTERIORS THEREOF
#116Stable aqueous solution of a polyene fungicide
#117Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
#118Bacteriophage treatment for reducing and preventing bacterial contamination
#119Composition Comprising A Coupled Enzyme System
#120Reduction in bacterial colonization by administering bacteriophage compositions
#121METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS
#122Anti-fungal composition
#123Lactic Acid Bacteria for the Treatment of Food
#124Controlled Spoilage Food Compositions
#125Compositions and methods for reducing the pathogen content of meat and meat products
#126Antimicrobial composition
#127METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES
#128Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
#129Method for Reducing Acrylamide Formation in Thermally Processed Foods
#130Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#131Process for improving the durability of, and/or stabilizing, microbially perishable products
#132Encapsulated antimicrobial material
#133Method for treating a food processing facility to control microbial contamination of food products
#134Food preservation systems
#135Microcapsules
#136Method for producing lactic acid bacterium culture containing bacteriocin and a method for preserving food products for by using it
#137Food preservative system and method for preserving a food composition
#138Disinfection of foodstuffs
#139Fishes treated with lactic acid bacterium culture medium having antibacterial and antioxidative effects
#140Absorbent food pad and method of using same
#141Method of degrading hardly degradable protein
#142Antibacterial composition and methods thereof comprising a ternary builder mixture
#143Stable aqueous solution of a polyene fungicide
#144Methods for preserving food products
#145Expression vectors for treating bacterial infections
#146Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer
#147Method for the covering of food with polyene antifungal compositions
#148Application of a non-toxic organic enzyme formulation and process for reducing fungi-caused decay on fruits and vegetables
#149Method and device for sanitation using bacteriophages
#150Methods and compositions for preventing biofilm formation, reducing existing biofilms, and for reducing populations of bacteria
#151Mixed starter culture and uses thereof
#152Tenderization of meat
#153Method for produce sanitation using bacteriophages
#154Lactic acid bacteria for the treatment of food
#155Methods of inhibiting and treating bacterial biofilms by metal chelators
#156Application of a non-toxic organic enzyme formulation and process for reducing fungi-caused decay on fruits and vegetables
#157Method of producing macedocin by culturing
#158Mixture of and sp. with antimicrobial activities for the use as natural preservation system
#159Protective cultures and their use in the preservation of foodstuffs
#160Natamycin dosage form, method for preparing same and use thereof
#161CB1, CB2, and CB3