9973 results about "Pathogenic bacteria" patented technology

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these 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 on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These 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 cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about −6.7° C.

A method of disposing waste includes the step of forming a primary waste pond called an Advanced Facultative Pond (AFP). A stable microbiological methane fermentation zone is established within the AFP. The system constitutes a complete primary treatment of organic waste and wastewater that does not require daily sludge handling typically associated with organic waste treatment and disposal. The method of the invention converts organic compounds, including settleable solids, into methane. The invention controls sulfide odors from methane fermentation. The invention also provides a method of filtering raw wastewater through a bed of fermenting organic solids suspended by gas evolved in a fermentation zone. Hydrogen sulfide is oxidized in accordance with the invention. The technique of the invention biologically increases pH near the pond surface, thus retaining hydrogen sulfide in solution in the pond water. The biological increasing of the pH level near the pond surface increases the rate of die-away of pathogenic bacteria. The invention transforms proteins and other organic nitrogen compounds to nitrogen gas. The invention also transforms proteins and other organic nitrogen compounds to nitrogen gas; the invention detoxifies chlorinated hydrocarbons and volatile organic compounds; the invention captures and stores gases evolved from methane fermentation; the invention removes heavy metals, while establishing meromixis in fermentation cells or zones within primary wastewater ponds.