148 results about "Food spoilage" patented technology

A control unit is attached to or embedded within a refrigeration appliance to monitor electric power voltage and / or frequency supplied by the mains. If the unit detects a sag or peak in either the voltage or frequency, the control unit either separates any high demand elements of the appliance from the mains to reduce demand in a sag or energizes the elements in a peak. When the control system separates the refrigeration compressor from the mains, a food spoilage monitoring system monitors the food storage compartments. This system utilizes food industry temperature and time algorithms to ensure the food does not spoil. If food spoilage could occur, the unit re-energizes the compressor to allow it to lower the temperature provided the power is sufficient to operate the compressor unit without damaging it. Once the sensed temperature is restored to a safe level, the unit separates the compressor from the mains.

The invention discloses a bacillus velezensis strain CSQXDZ26, which is bacillus velezensis (Bacillus velezensis) with the preservation number of CGMCC NO. 17935. The bacillus velezensis CSQXDZ26 hasremarkable antagonistic activity on bacterial plant diseases such as Xanthomonas oryzae pv. Oryzae, Xanthomonas oryzae pv. oryzicola, and xanthomonasaxonopodis pv. glycines AND THE LIKE; meanwhile, the bacillus velezensis CSQXDZ26 also has antibacterial activity on fungal plant diseases such as dithiorella gregaria, Fusarium graminearum, Fusarium oxysporum f.sp.Cucumerinum, Fusarium oxysporum f.sp. momordicae, Alternaria solani or Alternaria alternate, and also has excellent inhibition effect on common food spoilage bacteria such as bacillus subtilis, proteusbacillus vulgaris and staphylococcus aureus.

The disclosure relates to methods of treating whole, cut, or other processed botanical ingredient(s) in a manner that reduces the load of viable food-contaminating organisms (human or other animal pathogens and food spoilage organisms), preferably without substantially altering one or more of the organoleptic properties of the ingredient(s). The method includes subjecting a botanical foodstuff to a high pressure processing (HPP) treatment and to aseptically sealing the foodstuff within a package that contains a microbistat. Such treatments improve the storage stability of the foodstuff and preferably do not significantly alter one or more organoleptic properties of the botanical ingredient(s). Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

Indicators for detecting food spoilage and related methods utilize a matrix having at least one surface for establishing fluid communication with a food to be monitored, and, physically associated with (e.g., entrained within or bonded to) the matrix, an amine-responsive compound that itself comprises or consists of a betalain (or derivative thereof), a flavonoid (or derivative thereof), or a combination of these.

A method of controlling, reducing, or eliminating microorganisms including, but not limited to, fungi and bacteria associated with hygiene, food spoilage, and human pathogenesis on food surfaces after the foods have been packaged is achieved by exposing the microorganisms to a source of pulsed ultraviolet radiation through transmissible packaging. The duration of the pulses of ultraviolet radiation are in the range of picoseconds to microseconds at about 1 mJ / cm2 to about 10 J / cm2. Total energy irradiance is controlled in the case of foods with limited tolerance to such exposure.

The invention discloses a preparation method and a sensitivity regulation method of a pH type food freshness indication label. The preparation method comprises: extracting a pH sensitive natural dye to obtain a pH sensitive natural dye concentrated solution; dissolving a natural polymer material in a solvent to obtain a film-forming stock solution; sequentially adding a plasticizer, a water absorbent, a phase transfer catalyst and the pH sensitive natural dye concentrated solution into the film-forming stock solution, and fully stirring until the materials are uniformly mixed and dispersed toobtain a film-forming solution; and carrying out ultrasonic deaeration on the film-forming solution, slowly pouring the film-forming solution into a culture dish, and drying the solvent to obtain thefreshness indication label. According to the present invention, the pH value of the film-forming solution in the preparation process of the indication label is adjusted according to the front-back relationship between the freshness indication label color transition point and the food spoilage point, such that the two time points are matched so as to achieve the purpose of precise indication; and the method is simple and easy to implement, and the prepared indication label has high sensitivity, has the sensitivity capable of being regulated based on food spoilage rule, and has wide application.

The invention provides a degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture as well as a preparation method thereof. The preparation method ofthe degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture comprises the following steps: spraying a natural antibacterial agent onto surface ofan antibacterial polylactic acid (PLA) / starch foamed material; and then, coating the antibacterial PLA / starch foamed material with a perforated polylactic acid film, thereby obtaining the degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture. The degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture provided by the invention has both internal and external antibacterial effects, so that an internal antibacterial agent can be slowly released while an external antibacterial agent rapidlyfunctions by volatilization or contact with a food; and thus, the degradable food preservation pad synchronously has timely antibacterial effects and long-lasting antibacterial effects. The degradablefood preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture has broad-spectrum antibacterial capability, and is capable of inhibiting propagation of microorganisms, reducing food spoilage and prolonging product storage lives; and moreover, the degradable food preservation pad also has water absorbing and vibration preventing effects, so that quality of the products can be ensured. In addition, the degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture provided by the invention is an all biodegradable material which is green, safe and environment friendly; and thus, the degradable food preservation pad has very broad application prospects.

The invention belongs to the technical field of channel catfish skin processing, and particularly discloses a method for processing channel catfish skin. The method comprises the process flow as follows: cleaning, sectioning, deodorizing and rinsing, soaking for flavor, pre-baking, microwave puffing, seasoning, packaging and sterilizing the channel catfish skin, so as to achieve the finished product. The fish skin is golden yellow, highly lustrous and crisp. Black tea has an excellent deodorizing effect. The seasoning liquid seasons the fish skin with tasty flavor, the product is spicy and odorless, has the color of orange red chili oil except the silver gray color of the fish skin, and is enticing in color and flavor. The processed fish skin has the total bacteria no greater than 10 cfu / g, and the coliform no greater than 30 MPN / 100G, is free of pathogenic bacteria and the food spoilage caused by biological action, and can be guaranteed in quality more than 6 months under normal temperature.

The invention provides a food spoilage detection method and device, a mobile terminal and a storage medium. The method comprises the following steps: acquiring a current quality parameter of a food tobe detected in a refrigerator, wherein the current quality parameter comprises at least one type of an odor parameter, a weight parameter and an image parameter; carrying out spoilage judgment on thefood to be detected according to the current quality parameter, so as to obtain a current spoilage grade, wherein the current spoilage grade is used for describing a spoilage degree of the food to bedetected; and when the current spoilage grade is greater than a spoilage grade threshold value, sending a spoilage alarm. According to the food spoilage detection method and device, the mobile terminal and the storage medium, the current quality parameter is obtained and spoilage judgment of the food to be detected is automatically detected, so that a user does not need to initiatively detect food spoilage through smelling or vision and the detection efficiency is effectively improved; detection errors caused by subjective judgment of a user are prevented and user experience is improved; andthe spoilage alarm is designed and a spoilage prompt can be carried out on the user in time, so that the experience of the user is improved.

The invention relates to the technical field of microorganisms and discloses lactobacillus plantarum, bacteriocin which is generated by lactobacillus plantarum as well as a preparation method and application of lactobacillus plantarum and bacteriocin. The strain is preserved in CGMCC on 29th, March, 2013 with the preservation number of CGMCCNO.7390 and the preservation address of Institute of Microbiology, CAS, #3, Yard 1, West Beichen Road, Chaoyang District, Beijing. The new strain of lactobacillus plantarum and the bacteriocin which is generated by lactobacillus plantarum are wide in antimicrobial spectrum and high in antimicrobial activity and can be used for inhibiting various food-borne pathogenic bacteria and Gram-positive and Gram-negative bacteria inducing food spoilage. The method for preparing bacteriocin by using lactobacillus plantarum is simple and low in cost.

The present invention relates to a process using dynamic high-pressure for inactivation of food pathogens. Liquid food are treated by dynamic-high-pressure at 1 to 5 kbars with at least one recirculation depending on the needs. The pasteurization process is performed at relatively cold temperature ranging from 4° C. to 55° C.

A bacillus subtilis HJDA32 strain is preserved on September 25, 2012 with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.6624, which is separated from solid fermentative substrate of vinegar in the Shanxi province Qingxu mature vinegar plant. The strains are cultured in a beef extract peptone basic medium and arranged in pole, single, paired or chained shape with the size between 0.6-0.85mu m*1.5-3.5mu m, and have capsules; elliptical spores are cultured on a raw spore culture medium; the strain is identified to be bacillus subtilis through catalase and carbon source utilization test, gelatin hydrolysis, starch hydrolysis, ethanol oxidation, acetic acid oxidation and other physiological and biochemical identifications and 16SrDNA (deoxyribonucleic acid) phylogenetic analysis; and the bacillus subtilis HJDA32 strain is used as a production strain, cultured with fermenting culture fluid, and subjected to centrifuge, ammonium sulfate powder salting out and centrifuge to obtain the bacteriocin. The bacteriocin is wide in antimicrobial spectrum and high in bacteriostatic activity, can inhibit various food-borne pathogenic bacteria, as well as gram positive and gram negative bacteria causing food spoilage, and can be used in food preservatives.

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.

Disclosed are food packaging materials and processes that are useful for commercial products to extend the freshness and preserve the integrity and shelf-life of packaged foods. Said food packaging materials utilize a low bioburden, biodegradable and / or compostable shock absorbing / cushioning nonwoven structure and some form or forms of an antimicrobial and / or antifungal agent consisting of silver or silver-based species that destroy microbes which would otherwise spoil the food. The shelf-life extension process involves silver-based antimicrobial agents that function to mitigate the spread of food spoilage pathogens when they come in contact with the said food packaging materials. Fluid absorbing or superabsorbent, capabilities may be incorporated in the structure to control excess fluids.

The invention discloses a method for detecting food safety stock storage, which comprises five steps of partitioning a storehouse, preparing and storing food labels, automatic food detection, manual detection of food storage, and food out of the warehouse. The invention has strong operability and high data detection accuracy. On the one hand, it can effectively and timely obtain the quality information of each stored food before storage, after everywhere and when it leaves the warehouse, and grade it in time, which is convenient for tracking and management of food quality. On the one hand, in the process of food preservation, it can comprehensively detect the quality change of food during storage, which is helpful to find and deal with spoiled food in time, so as to effectively prevent the deterioration of food quality caused by food spoilage in the storage process. At the same time, it also avoids the contamination of surrounding food due to the deterioration of some food.

The invention discloses a natural food preservative. The natural food preservative is compounded by effective antibiotic parts of Forsythia suspensa leaves and traditional Chinese medicine Scutellaria baicalensis, wherein the effective part of the Forsythia suspense leaves is 30%-70% (mass percent), and the others are the effective parts of Scutellaria baicalensis. The natural food preservative has stronger growth inhibition effect on the bacteria, such as staphylococcus aureus, escherichia coli, bacillus subtilis, saccharomyces cerevisiae, Aspergillus flavus and Penicillium chrysogenum, which are common and are likely to cause food spoilage. The Forsythia suspensa leaves are mainly used for making Forsythia suspensa leave (Forsythia suspensa) tea in civil society, and have the effects of clearing heat and removing toxicity, cooling, and so on. The Scutellaria baicalensis is a common traditional Chinese medicine, and has the effects of clearing heat and drying dampness, and removing toxicity. Thus, the natural food preservative compounded by effective antibiotic parts of the Forsythia suspensa leaves and the Scutellaria baicalensis is nontoxic, has no side effect, has better bacterial growth inhibition effect, and can be used for prolonging the food spoilage and preservation time for various foods.

The invention discloses a portable detection box for food detection, which comprises a box body, and the four corners inside the box body are fixedly connected with arc-shaped reinforcing ribs, and guide holes are opened inside the arc-shaped reinforcing ribs, and the inside of the guide holes are all slidably connected. There is a support rod, the bottom of the support rod is fixedly connected with a bottom plate, and the middle part above the bottom plate is provided with a storage drawer; the top of the box body is fixedly connected with a limit hinge symmetrically on the left and right, the opening and closing angle of the limit hinge is °, and the inside of the limit hinge is fixed Connected with a top cover; the top of the support rod is fixedly connected with a limit device, the inside of the box is slidably connected with a horizontal platform, both ends of the horizontal platform are fixedly connected with a sliding limit device, and the top of the box is provided with an arc-shaped card groove. Compared with the prior art, the beneficial effects of the present invention are: the present invention has a simple structure, is convenient to use, is easy to carry, can perform simple video detection on the spot, and avoids deterioration of food during transportation, resulting in inaccurate detection results.

Disclosed herein are biocontrol compositions against plant fungal pathogens and methods of use thereof for the prevention or reduction of crop loss or food spoilage. The biocontrol composition can comprise at least one microbe with anti-fungal activity or a secondary metabolite of the at least one microbe. The methods can comprise application of the biocontrol composition to a plant, a seed, or aproduce thereof or to a packaging material used to transport or store the produce.

The invention relates to lactobacillus paracasei (Lactobacillusparacasei)ALAC-4 of which the preservation number is CGMCC No.15548. The invention also relates to an application of the lactobacillus paracasei ALAC-4 to preparation of products for retraining moulds, microzymes, staphylococcus aureus, salmonella and / or escherichia coli, and an application of the lactobacillus paracasei ALAC-4 to restraining moulds and / or microzymes in environment rich in Na<+> ions, K<+> ions, Ca<2+> ions or Zn<2+> ions. The lactobacillus paracasei ALAC-4 and protein producing type fungus restraining substances thereof have favorable restraining effects on fungi which cause human diseases and food spoilage, when the lactobacillus paracasei ALAC-4 as a biologic preservative is applied to fermented foods, the shelf life of the fermented foods can be prolonged, the safety of the foods can be increased, and the lactobacillus paracasei ALAC-4 has great prospects.

The present invention provides antifungal and antibacterial peptides, especially antifungal peptides obtained from insect species, particularly lepidopterans. The present invention also provides methods of using these antifungal peptides to treat or prevent fungal growth for a variety of purposes such as; protecting plants from fungal infections, treating fungal infections of animals, especially humans, and prevention of food spoilage. In particular, the invention provides transgenic plants that produce an antifungal peptide, said plants having increased resistance to fungal infections / growth.

The present invention provides a paper base color comparison-type sensor array label and a preparation method and application thereof. The preparation method comprises: step 1: performing overall hydrophobic modification on filter paper through organosilane self-assembly; step 2: using ultraviolet light to perform local cleaning on the filter paper that undergoes overall modification, to obtain modified filter with a hydrophilic paper array hole area and a hydrophobic periphery; step 3: preparing a series of sensitive indicator ink according to food spoilage characteristic gas; and step 4: transferring the indicator ink to a corresponding array area of the modified filter paper, and performing drying to obtain the paper base color comparison-type sensor array label. The paper base color comparison-type sensor array label prepared by using the technical solution has advantages of being friendly to environment, capable of natural degradation, good in sensing unit consistency, high in reliability and the like. When the paper base color comparison-type sensor array label is applied to food freshness indication, a fingerprint spectrum of the array label before and after package can be used for not only accurately indicating a corruption point of food, but also performing extended indication on freshness of the food.

The invention provides total-nutrient formula food for inflammatory bowel disease patients. According to the food, selenium-rich plant protein powder serves as a main nutritional component, various common Chinese herbal medicines with the function of adjusting intestine and stomach are added, papaws, green tangerine peel and cordyceps militaris are added and have the functions of clearing toxic substances in the body and improving body immunity, tempeh and cordyceps guangdongensis are added and have quite good functions of resisting and inhibiting bacteria and particularly have remarkable inhibiting effects on food spoilage bacteria and pathogenic bacteria, mannan-oligosaccharide is added, so that intestinal absorption is facilitated, and the mannan-oligosaccharide has remarkable effect on middle-aged and aged people with poor intestinal absorption. The food is processed into powder according to a conventional method and easily absorbed when being taken for a long time.

The invention provides a food spoilage detection method and a refrigerator, is used for solving technical problems that a refrigerator in the prior art cannot detect and judge whether food stored in the refrigerator goes bad, and achieves technical effects of refrigerator self intelligent detection and judgment of spoilage of the stored food. The method comprises the steps: acquiring at least one frame of image of at least one food in a holding space by K image acquisition units; detecting the concentration of at least one gas substance in the food holding space by N sensors, and thus obtaining a first concentration value; judging whether the first concentration value exceeds a threshold value, and thus obtaining a first judgment result; and when the first judgment result indicates that the first concentration value exceeds the threshold value, judging that at least one food in the food holding space goes bad based on at least one frame of image.

The invention relates to a lactococcus garviea bacteriocin, a preparing method thereof and an application thereof. The high-yield actococcus garviea bacteriocin can be obtained in the mode that lactococcus garviea is subjected to fermented cultivation, and then the bacteriocin in the cultivating-fermenting liquid is extracted with a pH adsorption method; more than 800 mg of the lactococcus garviea bacteriocin can be prepared through 1 L of the fermenting liquid. The lactococcus garviea bacteriocin has quite high broad-spectrum bacteriostasis capacity and has a quite high inhibiting effect on some gram negative bacteria, some gram positive bacteria, yeast and mould causing human diseases and food spoilage. The lactococcus garviea bacteriocin has the effect of treating and preventing acute and chronic enteritis.

The invention relates to a Rhizopus sp. B1219 whose preservation date is January 6th, 2009, and the full name of the preservation institution is China Center for Type Culture Collection, CCTCC for short, and the preservation registration number is CCTCC No: M 209007; the invention further relates to the application of Rhizopus sp. B1219 in producing phenyl-lactic acid by fermentation. The Rhizopus sp. B1219 in the invention is derived from Chinese yeast for producing yellow wine, having broad application range for natural environments such as temperature and pH value, and the rhizopus can be easily cultivated and stored, and has strong ability of inhibiting food spoilage organisms, thereby guaranteeing the safety of use.

A chemosensing hydrogel is provided that undergoes a colorimetric reaction in response to the detection of a biogenic amine vapor, such as a biogenic amine vapor that is a by-product resulting from food spoilage. In an embodiment, an apparatus for detection of biogenic amines, is provided that includes a hydrogel having a bimetallic iron(II)-iron(III) complex disposed within the hydrogel, wherein the hydrogel is configured to change from a first color to a second color in response to exposure to a biogenic amine.

Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food ripening, food spoilage, food decay and is safe, and preserves the natural characteristics of food, including color, flavor, aroma and texture. Hydrogen Sulfide treatment maintains higher activities of catalase, guaiacol peroxidase, ascorbate peroxidase, glutathione reductase and lower activities of lipoxygenase relative to un-treated controls. Hydrogen Sulfide also reduces malondialdehyde, Hydrogen peroxide, and superoxide anion to levels below those in control fruits during storage. Hydrogen and Helium are administered as gas and Hydrogen Sulfide is administered as a gas, liquid, or a Hydrogen Sulfide donor, within a closed environment or by providing Hydrogen Sulfide within the item. This also includes enhancement of innate endogenous Hydrogen Sulfide-Hydrogen production in the organisms including plants.

The invention discloses a bacteriocin bacteriostatic fresh-keeping biological composite film. The biological composite film is prepared by preparing a film matrix from 94-97wt% of polylactic acid and 3-6wt% of sawdust particles and adsorbing a trace amount of bacteriocin on the film surface. A manufacturing method comprises the following steps of stirring and mixing the pretreated sawdust particles and polylactic acid, extruding and blowing the film; carrying out dry heat treatment on the biological composite film and implanting the bacteriocin into the film by virtue of a diffusion coating method. The manufacturing method is simple and low in production cost, the bacteriocin can be effectively adsorbed on the surface of the biological composite film and the industrial production can be realized. The prepared bacteriocin bacteriostatic fresh-keeping biological composite film has the advantages of stronger effects on inhibiting activities of multiple food-borne pathogenic bacteria and food spoilage bacteria, very low solubility in water and complete biodegradability and is especially suitable for fresh-keeping preservation of fresh meat and other high-moisture foods.

A method for detecting amino acid decarboxylase activity of spoilage bacteria in food belongs to the technical field of agricultural products. First, spoilage bacteria are isolated from food, fermented to obtain strain fermentation liquid, and then inoculated into a liquid medium containing amino acids to obtain biogenic amine detection. Use the spoilage bacteria fermentation liquid, and then obtain the supernatant of the sterile body by centrifugation, add Na2HPO4, NaOH and dansyl chloride to the supernatant and the mixed standard solution of biogenic amines, and obtain the derivatives of spoilage bacteria biogenic amines in a water bath under dark conditions. Derivative samples of samples and standard biogenic amines; after pointing and drying, put them into the development tank, wait for the developer to expand to 17cm from the sample point, take them out and dry them, then use automatic gel imaging analysis under ultraviolet light to take pictures respectively, and compare them Yes, determine the type of biogenic amine in the sample according to the Rf value, and judge the amino acid decarboxylase activity of the strain. The invention is convenient and quick, has low cost and can accurately realize the qualitative detection of biogenic amine.