Antimicrobial and antiviral compositions and treatments for food surfaces

A two part liquid antimicrobial concentrate composition comprising in one part:

• (a) about 0.1 to 80 wt % of a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods, wherein said nitrogen compound is selected from the group consisting of:
• (i) a compound of the formula
• wherein X is an anion except a hydroperoxide anion;
• R, R′, R″ and R′″ are each independently H;
• a straight or branched, saturated or unsaturated, hydrocarbon group of 1-24 carbons;
• an alkylamidoalkylene, alkylcarboxyalkylene, hydroxyalkylene, or alkoxyalkylene group having 1-8 carbon atoms, wherein the hydrocarbon, alkyl or alkylene chain may optionally be interrupted by one or more heteroatoms selected from the group consisting of nitrogen, sulfur, and phosphorus;
• (ii) a protein, an acid salt thereof, or a mixture of proteins and their corresponding acid salts;
• (iii) an acidified polypeptide compound of the formula
• (polypeptide)+acidified X−
• wherein (polypeptide)+acidified is a protonated simple or complex poly-amino acid or protein, and X− is an anion except a hydroperoxide anion;
• (iv) a compound of the formula
• wherein Ra is a linear or branched, saturated or unsaturated, hydrocarbon, hydroxyalkyl or alkoxyalkyl group having 1-22 carbon atoms;
• Rb and Rc are independently H or CH3;
• W is a linear or branched alkylene, hydroxyalkylene or alkoxyalkylene group having 1-4 carbon atoms, and X is an anion except a hydroxyperoxide anion;
• (v) an amino acid compound of the formula
• wherein Rd is a side chain of a natural amino acid moiety, and X− is an anion except a hydroxyperoxide anion;
• (vi) a protonizable nitrogen source selected from the group consisting of sarcosine, taurine and a mixture thereof;
• and
• (vii) a nitrogen compound selected from a C8-C18 alkyl pyridinium ammonium salt and phosphatidyl choline, choline chloride, choline tartrate, choline acetate, and a mixture thereof;
• (b) about 0.1 to 75 wt % of an oxidant;
• (c) about 0.1 to 75 wt % of a food grade acidity source;
• and
• (d) the balance being water;
• and
• in the second part:
• (e) about 0.1 to 80 wt % of a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• (f) the balance being water.

A method of washing and reducing the microbial or viral count on foods, food surfaces or both comprising treating said foods, food surfaces or both with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of a composition comprising in powder, non-aqueous liquid, gel, aerosol, or solid form:

• (a) a source of a quaternary or protonizable nitrogen compound which is acceptable on foods, wherein the nitrogen compound is of the formula:
• wherein X is an anion except a hydroperoxide anion;
• R, R′, R″ and R′″ are each independently H;
• a straight or branched, saturated or unsaturated, hydrocarbon group of 1-24 carbons;
• alkylamidoalkylene, alkylcarboxyalkylene, hydroxyalkylene, or alkoxyalkylene group having 1-8 carbon atoms, wherein the hydrocarbon, alkyl or alkylene chain may optionally be interrupted by one or more heteroatoms selected from the group consisting of nitrogen, sulfur, and phosphorus;
• (b) an oxidant;
• (c) a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• and
• (d) optionally a food grade source of acidity;
• wherein an aqueous solution thereof has a pH of about 9 or less and an ultraviolet absorption maximum at about 365 nm.

A method of reducing the microbial or viral count on animals or animal carcasses comprising treating said animals or animal carcasses with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of a composition comprising in powder, non-aqueous liquid, gel, aerosol, or solid form:

• (a) a source of a quaternary or protonizable nitrogen compound which is acceptable on foods, wherein the nitrogen compound is of the formula:
• wherein X is an anion except a hydroperoxide anion;
• R, R′, R″ and R′″ are each independently H;
• a straight or branched, saturated or unsaturated, hydrocarbon group of 1-24 carbons;
• alkylamidoalkylene, alkylcarboxyalkylene, hydroxyalkylene, or alkoxyalkylene group having 1-8 carbon atoms, wherein the hydrocarbon, alkyl or alkylene chain may optionally be interrupted by one or more heteroatoms selected from the group consisting of nitrogen, sulfur, and phosphorus;
• (b) an oxidant;
• (c) a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• and
• (d) optionally a food grade source of acidity;
• wherein an aqueous solution thereof has a pH of about 9 or less and an ultraviolet absorption maximum at about 365 nm.

A method of reducing microbes and odors in animal feeds comprising treating said feeds with an effective amount of a composition comprising in powder, non-aqueous liquid, gel, aerosol, or solid form:

• (a) a source of a quaternary or protonizable nitrogen compound which is acceptable on foods, wherein the nitrogen compound is of the formula:
• wherein X is an anion except a hydroperoxide anion;
• R, R′, R″ and R′″ are each independently H;
• a straight or branched, saturated or unsaturated, hydrocarbon group of 1-24 carbons;
• alkylamidoalkylene, alkylcarboxyalkylene, hydroxyalkylene, or alkoxyalkylene group having 1-8 carbon atoms, wherein the hydrocarbon, alkyl or alkylene chain may optionally be interrupted by one or more heteroatoms selected from the group consisting of nitrogen, sulfur, and phosphorus;
• (b) an oxidant;
• (c) a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• and
• (d) optionally a food grade source of acidity;
• wherein an aqueous solution thereof has a pH of about 9 or less and an ultraviolet absorption maximum at about 365 nm.

A method of washing and reducing the microbial or viral count on foods, food surfaces or both comprising:

• (a) mixing a two part liquid concentrate comprising in one part:
• (i) about 0.1 to 80 wt % of a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods;
• (ii) about 0.1 to 75 wt % of an oxidant;
• (iii) about 0.1 to 75 wt % of a food grade acidity source;
• and
• (iv) the balance being water;
• and
• in the second part:
• (v) about 0.1 to 80 wt % of a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• (vi) the balance being water in water to provide a dilute aqueous solution of about 0.1 to 130,000 ppm of the total concentrate;
• and
• (b) treating said foods, food surfaces or both with the resulting dilute aqueous solution.

A method of reducing microbial or viral count of water used in the production or transport of foods, beverages, and bottled water products comprising adding to said water a microbial or viral reducing effective amount of a composition comprising in one part:

• (a) about 0.1 to 80 wt % of a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods;
• (b) about 0.1 to 75 wt % of an oxidant;
• (c) about 0.1 to 75 wt % of a food grade acidity source;
• and
• (d) the balance being water;
• and
• in the second part:
• (e) about 0.1 to 80 wt % of a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• (f) the balance being water.

A method of reducing microbial or viral count of water used in rinsing foodware comprising adding to said water an effective amount of a composition comprising in one part:

• (a) about 0.1 to 80 wt % of a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods;
• (b) about 0.1 to 75 wt % of an oxidant;
• (c) about 0.1 to 75 wt % of a food grade acidity source;
• and
• (d) the balance being water;
• and
• in the second part:
• (e) about 0.1 to 80 wt % of a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• (f) the balance being water.

A method of reducing microbes and odors in animal feeds comprising treating said feeds with an effective amount of a composition comprising in one part:

• (a) about 0.1 to 80 wt % of a natural source of a quaternary or protonizable nitrogen compound which is acceptable on foods;
• (b) about 0.1 to 75 wt % of an oxidant;
• (c) about 0.1 to 75 wt % of a food grade acidity source;
• and
• (d) the balance being water;
• and
• in the second part:
• (e) about 0.1 to 80 wt % of a halide source comprising a metal halide salt, a halogen or a mixture thereof, wherein said halide or halogen comprises at least a bromine or iodine atom;
• (f) the balance being water.

A method of reducing the microbial or viral count on foods, food surfaces or both comprising treating said foods, food surfaces or both with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of an antimicrobial and antiviral composition comprising:

• a complex of the formula
• wherein R, R′, R″ and R′″ are each independently H;
• a straight or branched, saturated or unsaturated, hydrocarbon group of 1-24 carbons;
• an alkylamidoalkylene, alkylcarboxyalkylene, hydroxyalkylene, or alkoxyalkylene group having 1-8 carbon atoms, wherein the hydrocarbon, alkyl or alkylene chain may optionally be interrupted by one or more heteroatoms selected from the group consisting of nitrogen, sulfur, and phosphorus;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from o to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• wherein the complex is not ammonium iodide;
• and
• optionally a food grade source of acidity.

A method of reducing the microbial or viral count on foods, food surfaces or both comprising treating said foods, food surfaces or both with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of an antimicrobial and antiviral composition comprising:

• a complex of the formula
• wherein Ra is a linear or branched, saturated or unsaturated, hydrocarbon, hydroxyalkyl or alkoxyalkyl group having 1-22 carbon atoms;
• Rb and RC are independently H or CH3;
• W is a linear or branched alkylene, hydroxyalkylene or alkoxyalkylene group having 1-4 carbon atoms;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• and
• optionally a food grade source of acidity.

A method reducing microbial or viral count of water used in the production or transport of foods, beverages, and bottled water products comprising adding to said water an antimicrobial and antiviral composition comprising:

• a complex of the formula
• wherein Ra is a linear or branched, saturated or unsaturated, hydrocarbon, hydroxyalkyl or alkoxyalkyl group having 1-22 carbon atoms;
• Rb and Rc are independently H or CH3, W is a linear or branched alkylene, hydroxyalkylene or alkoxyalkylene group having 1-4 carbon atoms;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• and
• optionally a food grade source of acidity.

A method of reducing the microbial or viral count on foods, food surfaces or both comprising treating said food, food surfaces or both with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of an antimicrobial and antiviral composition comprising:

• a complex of the formula
• wherein Rd is a side chain of a natural amino acid moiety;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• and
• optionally a food grade source of acidity.

A method reducing microbial or viral count of water used in the production or transport of foods, beverages, and bottled water products comprising adding to said water an antimicrobial and antiviral composition comprising:

• a complex of the formula
• wherein Rd is a side chain of a natural amino acid moiety;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• and
• optionally a food grade source of acidity.

A method of reducing the microbial or viral count on foods, food surfaces or both comprising treating said foods, food surfaces or both with a dilute aqueous solution comprising about 0.1 to 400 grams per liter of an antimicrobial and antiviral composition comprising:

• a complex of the formula
• [polypeptide]+acidified (BuIwBrxClyFz)t−
• wherein [polypeptide]+acidified is a protonated simple or complex poly-amino acid or protein;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• t is an integer greater than 0;
• and
• optionally a food grade source of acidity.

A method reducing microbial or viral count of water used in the production or transport of foods, beverages, and bottled water products comprising adding to said water an antimicrobial and antiviral composition comprising:

• a complex of the formula
• [polypeptide]+acidified (BuIwBrxClyFz)t−
• wherein [polypeptide]+acidified is a protonated simple or complex poly-amino acid or protein;
• B is a non-halogen anion, except hydroperoxy;
• u is an integer from 0 to 1;
• w is an integer from 1 to 8;
• x and y are each independently integers from 0 to 8;
• z is an integer from 0 to 1;
• t is an integer greater than 0;
• and
• optionally a food grade source of acidity.