Preventing Microbial Contamination in F&B Packaging

An additive composition for polymer substrates like packaging materials that provides improved antimicrobial properties. The composition contains a carrier material, an antimicrobial substance, and a food preservative. The antimicrobial substance and food preservative are different compounds. The composition is added to the polymer during processing to create an antimicrobial polymer substrate that can prevent bacterial, fungal, and viral growth on the surface. The antimicrobial substance provides short-term surface disinfection, while the food preservative extends shelf life by preventing spoilage inside the product.

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A process to deposit hydrophobic or superhydrophobic coatings on surfaces using a spray technique with fatty acid and organic solvent solutions. The coatings provide anti-biofilm and anti-microbial properties. The process involves spraying a fatty acid-containing solution onto a substrate surface to create a hydrophobic/superhydrophobic layer. The fatty acid can be 18 carbons or longer, the solvent has high evaporation rate, and concentration is 5-50 mg/ml. The coating roughness is at least 0.2 microns. Spray parameters like nozzle size, pressure, distance, and pulse duration are optimized. The coating reduces pathogen load and prevents biofilm formation.

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Multilayer packaging sheet for controlling fungal growth in agricultural products like fruits during storage and transportation. The sheet has engraved layers containing active agents like sulfur dioxide precursors. When the sheet comes into contact with moisture, it releases the active agents to inhibit mold and fungal growth on the produce. The layers can be printed, barrier, or biodegradable films bonded together.

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A multi-layer co-extruded food packaging film with improved barrier properties for better food preservation. The film has six layers arranged in order: wear-resistant, tensile strength, corrosion-resistant, barrier, high-temperature resistance, and fresh-keeping/antibacterial layers. This configuration provides enhanced wear resistance, tensile strength, corrosion resistance, barrier properties, high temperature resistance, and antibacterial properties compared to single-layer films. The multi-layer structure improves safety and effectiveness during food preservation.

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Blown films with integrated anti-microbial properties for use as food packaging materials. The films are made by extruding two self-adhering transmission layers around a central cavity. The layers encapsulate an active agent like ethyl pyruvate at the interface. Ablations can be made in the film to expose the active agent. This allows controlled release of the anti-microbial agent onto the food inside the package. The films can further have barrier, sealant, and tie layers. The blown film process allows customization of film properties and integration of active agents.

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Food packaging composition and containers that use a coordination complex of titanium dioxide (TiO2) and a porphyrin dye to provide broad-spectrum antimicrobial activity against spoilage and pathogenic bacteria. The TiO2-dye complex can be added to thermoplastic polymers to make the packaging material. The composition and containers can be used to preserve food products by exposing them to visible light, which activates the coordination complex to generate reactive oxygen species that kill bacteria. The packaging is translucent to visible light to enable activation.

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Packaging system for storing humidity-inducing products like foods that releases antimicrobial agents at appropriate times to extend shelf life. The system uses multilayer films with moisture-activated barriers. The core structural layers are permeable to the active agent. Moisture-sensitive layers contact the core and contain the active agent. Under high humidity inside the package, these layers lose barrier properties to release the active agent into the product.

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Sanitary packaging system for food items like meat primal cuts to prevent recalls. The system uses a packaging device with a delivery portion that moves the food item into a partially inflated package. An air dispenser inflates the package, and a liquid dispenser coats the interior with sanitizing agent. This provides a uniform antimicrobial coating on all surfaces of the food item to prevent contamination, avoiding recalls even if trim or grinds are contaminated.

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High-barrier packaging film for controlled atmosphere preservation that extends the shelf life and safety of packaged products like food and medicine. The film has multiple layers stacked inside-out: base layer, inner ethylene-ethanol copolymer layer, inner o-phenylphenol layer, outer polyethylene layer. This provides improved barrier properties against oxygen, moisture, and bacteria compared to single layer films. The inner layers prevent gas and moisture permeation, while the outer polyethylene layer provides strength and sealing. The stacked layers are bonded together. The film can be wrapped around a drum for production and transport, then opened by cutting the outer polyethylene layer.

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Laminated films with anti-microbial properties for food packaging that provide effective preservation without compromising food quality. The films have a barrier film sandwiched between transmission films, with a volatile liquid active between them. The active holds the films together at the interface and spreads into the food area to prevent microbial growth. The barrier film prevents oxygen/moisture while the active releases vapors to inhibit spoilage. The films can be manufactured by dispensing the active on the barrier film before lamination, heat sealing, folding, and cutting.

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Materials with antimicrobial properties that prevent contamination of compositions and surfaces without migration of the antimicrobial agents. The materials comprise a matrix and microparticles containing antimicrobial agents like metals or metal oxides. The microparticles are dispersed in the matrix without migration. This prevents contamination of the matrix or contacted compositions and surfaces for extended periods. The materials can be used in articles like bottles, caps, seals, piping, and work surfaces to prevent microbial growth and biofilm formation without migration of the antimicrobial agents.

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Large-scale method to treat food products with an antimicrobial agent by coating the surfaces of food packaging materials with benzoxaboroles. The coated packaging is then used to treat the food inside. The benzoxaboroles vaporize and inhibit microorganisms responsible for decay. This provides extended antimicrobial protection to treated food products. The packaging surfaces are coated with benzoxaboroles using drenching, spraying, painting, vaporizing, or sublimation. The coated packaging is then dried and used to treat food inside. This allows uniform treatment of food products without contacting the food directly.

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Composite antimicrobial food packaging materials that can inhibit bacterial growth on food products. The materials consist of two layers: a first layer with antimicrobial agents like lauric arginate (LAE) embedded in a biopolymer like pullulan, and a second layer of polyethylene or chitosan. The biopolymer layer provides antimicrobial activity while the plastic layer provides sealability. The composite material is made by combining the biopolymer with antimicrobials and then layering it onto the plastic. This composite packaging material is effective against foodborne pathogens like Salmonella, Listeria, and Staphylococcus aureus when used to package meat and poultry products.

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Antimicrobial coating for food packaging that extends shelf life and reduces spread of diseases. The coating is applied to inner and/or outer surfaces of food packaging materials like containers. It contains antimicrobial agents immobilized in a hydrophilic polymer that forms a coating when dried. The coating provides antimicrobial activity when contacting food products or skin. This prevents spoilage and reduces pathogen transfer. The coating composition can be applied to existing packaging materials to provide antimicrobial properties.

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A method to enhance the efficacy of antimicrobial compounds like natamycin in preventing spoilage of food and feed products. The method involves forming a complex between the antimicrobial compound and a polyelectrolyte made of oppositely charged polymers like lignosulfonate (polyanion) and chitosan (polycation). This complex adheres better to the food surface and provides sustained release of the antimicrobial. It allows using lower concentrations of the antimicrobial to prevent spoilage compared to applying the antimicrobial alone.

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Food packaging with an internal coating that provides antimicrobial protection to prevent spoilage and extend shelf life. The coating contains a specific composition of calcium carbonate, dispersant, and binder. The calcium carbonate is surface-reacted calcium carbonate made by treating calcium carbonate with carbon dioxide and acid. This reacts to form calcium carbonate with high porosity and surface area. The coating also has a dispersant to prevent agglomeration and binder for adhesion. The coating can be loaded with antimicrobial compounds. The specific composition allows high loading and release of antimicrobials while maintaining stability.

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Laminated films for food packaging with antimicrobial properties that can effectively preserve food products by inhibiting microbial growth. The films have a barrier film sandwiched between permeable films with a liquid active agent between them. The barrier film prevents the active agent from leaching out. The active agent is applied at the interfaces to match surface energies and bond the films. This creates an enclosed space between the inner permeable films where the active agent vapor draws in. When the bags are sealed, the active agent vapor concentrates around the food to provide antimicrobial protection.

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Slowing, inhibiting, and preventing the growth of microbes in packaged food by attaching a cover film with antimicrobial agents to the perforated areas of the package. The perforations allow gas exchange between the interior and exterior of the package. The cover film prevents direct contact between the food and antimicrobials. This achieves effective microbe control without adding antimicrobials to the food. The cover film can be attached to the exterior or interior of the package. The cover film may contain entrained polymers with antimicrobial agents, desiccants, or both.

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Coating food containers with a composition containing quaternary ammonium compounds like benzalkonium chloride, hydrogen peroxide, and silane derivatives to keep food fresher for longer and prevent spoilage. The composition is applied to surfaces of containers like supermarket packaging, cardboard boxes, and shipping containers. It forms an antimicrobial barrier to reduce bacterial and mold growth on the food. The coating also extends shelf life during transport.

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An antimicrobial releasing agent that provides controlled release of chlorine dioxide gas to inhibit or kill microbes in enclosed spaces like food packages. The agent comprises a carrier material with a low pH, an active compound like metal chlorites, and a trigger like a hygroscopic compound. Moisture activates the trigger to release chlorine dioxide from the agent. The low pH carrier material absorbs moisture better and provides sustained chlorine dioxide release for long-term microbial control. The agent can be entrained in polymers or films for use in food packages.

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Multilayer packaging films with antimicrobial properties for food packaging. The films contain a blend of cis-13-docosenamide and primary antimicrobials like sodium acetate or lactic acid in the outer layer. The blend is either extruded into the layer or coated on. The cis-13-docosenamide improves antimicrobial efficacy. The antimicrobial layer amount is limited to 15% of the outer layer weight to avoid immobilization.

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Coating agricultural products like fruits and vegetables with a barrier film composition to improve shelf life by preventing microbial growth, reducing water loss, and delaying spoilage. The composition contains saturated glycerides like monoglycerides and diglycerides, surfactants, and food-safe antimicrobials. The glycerides provide moisture retention, the surfactants help spread the coating, and the antimicrobials inhibit bacterial and fungal growth.

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Antimicrobial food packaging film that uses a blend of polymers and an antimicrobial composite to preserve food products. The packaging film contains poly(butylene succinate) (PBS) and modified tapioca starch (TPS) as the polymer matrix. An antimicrobial composite dispersed in the matrix contains an organometallic compound like zinc pyrithione. This composite provides antimicrobial activity against bacteria like Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The composite is dispersed in the matrix using a solvent like ethanol, and the weight ratios of PBS:TPS and composite:total film weight are optimized for effectiveness.

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A system for inhibiting or preventing growth of microbes and/or killing microbes in closed containers like food packaging by using entrained polymers with antimicrobial releasing agents. The polymers contain chlorine dioxide-releasing compounds activated by moisture in the container headspace to generate chlorine dioxide gas. This provides localized microbial control without direct contact. The polymers can be molded into shapes like liners, plugs, or films. The chlorine dioxide-releasing compounds are triggered by acidic carrier materials like acidified silica gel. The chlorine dioxide concentration and release profile can be tailored for different applications.

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A sealed assembly for treating and slicing food products in a modified atmosphere to reduce microbial contamination. The assembly includes a microbial treatment section to clean the food as it moves along a path, a sealed slicing enclosure, and a microbial treatment system inside the enclosure to prevent bacterial growth on the sliced product. This allows food processing in a controlled, sterile environment to minimize spoilage and improve food safety.

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Biodegradable food contact articles like containers, cups, utensils, and packaging films that have antimicrobial properties to reduce bacterial contamination. The articles have biodegradable polymers like polyhydroxyalkanoates as the main component of the food contact surface, along with a small amount (0.1-1.0%) of antimicrobial agents like lysozyme. This allows the articles to decompose after use in environments like soil, water, or marine conditions, while still providing antimicrobial benefits during food handling to prevent bacterial growth and transmission.

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A thermoplastic film for packaging that has one or both surfaces coated with a composition containing lauric arginate ethyl ester (LAE) without any polymer. The LAE coating provides antimicrobial properties to prevent contamination of packaged foods. The coating composition can be a dispersion of LAE in a water, ethanol, isopropyl alcohol, and ethyl acetate mixture. The coated film can be used to make flexible containers, vacuum skin packages, lidded packages, and wrapped packages for food products.

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Antimicrobial releasing agents to control, reduce and destroy microbial contamination in food packaging and other applications. The agents are entrained polymers with an active compound, a carrier material, and a trigger. The active compound releases antimicrobials like chlorine dioxide. The carrier material has a low pH to activate the release. The trigger is hygroscopic. Moisture activates the trigger which reacts with the active compound to release antimicrobials. This provides controlled release of antimicrobials into the headspace of sealed packages to reduce microbial growth.

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Disposable beverage wrap to reduce bacteria, viruses, and allergens on the outside of beverage containers. The wrap encloses the container and provides sanitization, moisture wicking, and thermal insulation. It contains antimicrobial and antiviral compounds to kill germs on the container surface. The wrap aims to create a cleaner and healthier environment for beverages by preventing contamination from spills, condensation, and contact with dirty surfaces.

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Antimicrobial paper-based packaging material that prevents growth of microorganisms like bacteria and fungi when in contact with food or other products. The antimicrobial property is achieved by adhering an antimicrobial agent like copper to the cellulose substrate of the packaging material. This is done by coating the substrate with an ink containing the antimicrobial agent, which is then formed into cardboard boxes. The antimicrobial agent disperses when liquids leak from contained items, preventing microbial growth.

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Packaging materials with antimicrobial properties to prevent mold, bacteria, and viruses from growing on packaged food items. The packaging contains an antimicrobial agent like hydrogen peroxide incorporated directly into the packaging components or materials. This provides a continuous antimicrobial effect over the shelf life of the food products. The antimicrobial agent can be microencapsulated and released over time to delay the antimicrobial effect until the packaged product is in use.

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Protecting food from bacteria using a combination of guanidium compounds, enzymes, PGPR, amino acids, antioxidants, and plant extracts. The guanidium derivatives, like oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride) and poly(hexamethylendiamine guanidinium chloride), inhibit bacterial growth without affecting taste or texture. They can be used in refrigerated foods at concentrations up to 2% to prevent spoilage. Enzymes, PGPR, amino acids, antioxidants, and plant extracts enhance the bacterial inhibition.

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Controlled-release composition for antimicrobial active packaging using blends of polyethylene glycol (PEG) polymers with different molecular weights to encapsulate volatile antimicrobial compounds like diacetyl, allyl isothiocyanate (AITC), and cinnamaldehyde. The PEG blends can be tailored to release the antimicrobials at desired rates by adjusting the PEG fractions and moisture conditions. This allows controlled vapor release for active packaging applications without high initial concentrations that can affect food quality.

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Synthetic polymer film with microbicidal properties to preserve food without chemicals. The film has a surface with raised nanoscale features that kill bacteria. It is made by anodizing aluminum to form a porous oxide layer with recessed areas. Etching enlarges the recessed areas. Lower voltage anodizing forms smaller recessed areas inside the larger ones. This creates a moth-eye structure with raised nanobumps. The bumps have bactericidal effects. Bringing food into contact with the film sterilizes it without additives. The film can be used as a food wrap, container lining, or handling surface.

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A method to prepare food packaging films with antibacterial properties using a composite of starch and konjac glucomannan. The method involves mixing high-amylose starch, konjac glucomannan, a plasticizer like glycerin, and an antibacterial agent like cyclodextrin embedded with perilla oil. This composite film has improved mechanical properties and water resistance compared to pure starch films. The cyclodextrin-perilla oil combination provides sustained release of antibacterial agents that can prevent food spoilage.

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Packaging bag for fresh produce that maintains freshness and reduces spoilage of cut fruits and vegetables. The bag has a heat-sealed portion with a notch. The notch allows water to drain and prevents condensation inside the bag. The heat-sealing creates an oxygen barrier to extend shelf life. The bag has specific oxygen permeability and contains surface-active compounds to suppress bacteria growth. This prevents spoilage and mold from cut produce. The notched seal prevents condensation and allows drainage.

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